Hey everyone,
I am new at brewing and I attempting a hard cider for my first brew. I have been told to use champagne yeasts for making my cider, but I have also found that champagne yeasts tend to produce more of an apple wine. I have been looking into ale yeasts for my first 5 gallon batch. I think I may use Safale US-05 for my yeast. I desire a cider that retains its apple flavor but still has some kick to it. What are your opinions?
Also, I had a question about the cider I will be using. I have yet to come across any unpasteurized ciders to use. So, I will be using pasteurized cider; however, I was wondering whether I should use a UV pasteurized cider or a Flash-pasteurized cider. What are your opinions?
Thank you for helping the brewing cause my brothers!
I am new at brewing and I attempting a hard cider for my first brew. I have been told to use champagne yeasts for making my cider, but I have also found that champagne yeasts tend to produce more of an apple wine. I have been looking into ale yeasts for my first 5 gallon batch. I think I may use Safale US-05 for my yeast. I desire a cider that retains its apple flavor but still has some kick to it. What are your opinions?
Also, I had a question about the cider I will be using. I have yet to come across any unpasteurized ciders to use. So, I will be using pasteurized cider; however, I was wondering whether I should use a UV pasteurized cider or a Flash-pasteurized cider. What are your opinions?
Thank you for helping the brewing cause my brothers!