Over the past two winters, I've put together a group of friends, pressed apples and made an assortment of different types of ciders for them. In short, I make both sweet cider (FG=1.045) and dry cider (FG=?), sparkling and flat, and ciders at 5%, 10% and 14%.
In proper Quebec style, freeze and thaw the juice to concentrate the sugars in it to the desired level (ie. 14% sweet would have an OG of about 1.150). The yeast I used was EC-1118.
For the sweet ciders I use sorbate and sulfate to stop the fermentation. I force carbonate them to make them sparkling. For the dry ciders, I let them ferment dry and bottle condition them for carbonation.
Last year the cider turned out really fantastic and everyone was very pleased with the result, but I think I can do better this year.
Questions:
Sweet ciders: My sweet cider was excellent, however I would prefer a bit more profound apple flavor. Which yeast would be better? I've heard great things about Nottingham (which company makes it?), but others as well. Might it be worth cold crashing it, before adding the sorbate, sulfate and filtering?
Dry ciders: My dry ciders were very, very dry, almost like white wine. This is something that I would perhaps like to change. I would prefer a bit more residual sweetness as well as a stronger apple flavor, without having to filter. I've heard cold crashing can help this. This shouldn't be a problem for the flat ones, but here's the conundrum for the sparkling ones; if I cold crash, rack, prime and bottle it at 1.015 what is stopping the yeast from fermenting down to dryness (which would probably make the bottles explode)? Also, what would your recommendations for yeast be? Thanks!
In proper Quebec style, freeze and thaw the juice to concentrate the sugars in it to the desired level (ie. 14% sweet would have an OG of about 1.150). The yeast I used was EC-1118.
For the sweet ciders I use sorbate and sulfate to stop the fermentation. I force carbonate them to make them sparkling. For the dry ciders, I let them ferment dry and bottle condition them for carbonation.
Last year the cider turned out really fantastic and everyone was very pleased with the result, but I think I can do better this year.
Questions:
Sweet ciders: My sweet cider was excellent, however I would prefer a bit more profound apple flavor. Which yeast would be better? I've heard great things about Nottingham (which company makes it?), but others as well. Might it be worth cold crashing it, before adding the sorbate, sulfate and filtering?
Dry ciders: My dry ciders were very, very dry, almost like white wine. This is something that I would perhaps like to change. I would prefer a bit more residual sweetness as well as a stronger apple flavor, without having to filter. I've heard cold crashing can help this. This shouldn't be a problem for the flat ones, but here's the conundrum for the sparkling ones; if I cold crash, rack, prime and bottle it at 1.015 what is stopping the yeast from fermenting down to dryness (which would probably make the bottles explode)? Also, what would your recommendations for yeast be? Thanks!