Cider Yeast Selection

[dmtaylor]

Many cider makers recommend and swear by nutrient additions.

That being said, I think my ciders are the best around and I NEVER use nutrient. The sulfur "rhino farts" that everybody talks about goes away on its own with enough age, a couple months or less. Nutrient isn't helping with that, it happens by itself.

 

[Nick Z]

I was able to snag some new yeasts which I am going to try and I can post the results here if people like. Lallemand M2 and Renaissance Yeast Fresco. The Fresco is supposed to be incapable of creating the rotten egg sulfur/H2S. Hydrogen sulfide has been the bane of my cider making existence, even with the addition of nutrients.

The batches are not precisely the same and I did make some additions to one of them (malic acid and tannin) so I don't know whether people would find the results useful. I will be using nutrients in the form of Fermaid K and Fermaid O in both batches.

 

[CatsCradle]

I really like the liquid cider yeasts from either White Labs or Wyeast. Both make an excellent dry cider, drop out for a brilliantly clear beverage.

How much of the liquid yeast do you use? Is it one pack for 5 gallons?

 

[rivalry15]

I have gotten away with only using one pack of WL yeast, but I typically use 2 to make sure I have the numbers of yeasties needed for a good ferment along with nutrient.

 

[z-bob]

Many cider makers recommend and swear by nutrient additions.

That being said, I think my ciders are the best around and I NEVER use nutrient. The sulfur "rhino farts" that everybody talks about goes away on its own with enough age, a couple months or less. Nutrient isn't helping with that, it happens by itself.

I need to try a really aggressive wine yeast like EC-1118 or Premier Cuvee, but ferment without any nutrients to slow it down and not add much sugar, and see how it does.

Usually I use whatever beer yeast slurry I have handy and add nutrients. Or sometimes a packet of Cote des Blanc wine yeast and a half dose of nutrients.

 

[rivalry15]

I have primarily used WLP002 and fermented around 58-60 degrees. I like it because it leaves a fair bit of apple aroma and a touch of sweetness. I do have some samples of new Fermentis cider yeasts I want to try to see how they perform. I expect they act more like a wine yeast.

 

[bwible]

Late to the game. Anybody thought about Windsor? Its a low attenuator alot of people don’t like for beer.

 

[dmtaylor]

Late to the game. Anybody thought about Windsor? Its a low attenuator alot of people don’t like for beer.

I haven't tried it in cider yet but I do think it's worth a shot if you want residual sweetness.

 

[Maylar]

I haven't tried it in cider yet but I do think it's worth a shot if you want residual sweetness.

Attenuation doesn't mean much in cider - there's no Maltose.

 

[dmtaylor]

Attenuation doesn't mean much in cider - there's no Maltose.

Tell that to Windsor; I get the feeling Windsor doesn't care about what kind of sugar, it just ferments fast, says it's "too full to eat any more", and settles down for a nice nap and never wakes up again.