Cyser question

[OhioBiker]

Got a question, I am about to start a batch of cyser with honey added directly to cider, no water. Looking for a sweet mead so thinking about using wyeast 4184. The question is do I need to add a nutrient or will cider provide what is needed? And is that a decent yeast choice? I am not worried about abv

 

[WVMJ]

On one hand you are worried about abv because the higher it is the more nutrients your yeast need. Often you can see people post about rhino farts from their ciders, most often corrected during the ferment by adding nutrients. I always want to avoid excessive farting of my ciders so add some nutrient no matter what yeast I am using. WVMJ

 

[gratus fermentatio]

I always add yeast nutrient.
Regards, GF.

 

[Arpolis]

That is not the best yeast to use. It has a difficult time fermenting most times have have used it and it is in need of a heavy nutrient regiment. A better thing to do for a sweet cyser is to cut down on the amount of honey used like 1lb - 2lb per gallon and ferment dry with another yeast. Then stabilize or back sweeten or back sweeten and pasteurize as shown here:

Stove top pasteurizing

A good yeast to use could be Lalvin D47 if you can ferment cold. (Below 68*F), lalvin 71b-1112 if you want more of a fermented taste/mead taste rather than fresh apple taste or red star cote de blanc is a good fruity choice.

 

[Pinebarrensbrew]

Mine just fermented out from 1.090 to .999 with lalvin 71b 1122. It's sweet meady warm alcohol/cinnamon goodness with pleasant apple flavor and smell and a heavy mouthfeel. It's friggan great! After reading a bit on another thread a helpful member informed me I even have room to all more fermentables to get more flavor so ill probably add a can and a half of ajc and half pound honey to max the yeasts abv tolerance out so I can wind up with some residual sugar and still be able to bottle without explosions. I believe I read the 71b 1122 abv capacity is like 14%


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