What's the best yeast type for brewing a cyser? I've tried larger yest and wine yeast so far - the larger yeast had a beery flavour, the wine left a bread aftertaste, and both went dry (1.004 and 0.998 respectively) - is it worth trying a different beer yeast? Maybe an ale yeast?
Cyser Starting Gravity
- Thread starter beer-me-now
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Blacksmith1
Captain Cheap
There are as many opinions on the as there are brewers X yeasts. My personal favorite is Safale S 05. Does well in warmer ferments and eats all the sugar. Which all the brew yeasts will do.
If you had a "bready" flavor, you most likely had yeast still floating around in your brew.
If you had a "bready" flavor, you most likely had yeast still floating around in your brew.
GeneDaniels1963
Well-Known Member
Safale 5 is good, I prefer Nottingham. Both are very "clean" tasting yeasts, i.e. they do not impart much flavor of their own. I don't think there is any noticable taste to either of them.
Some beer yeasts have strong flavors, and are used specifically for that purpose. So probably avoid anything like that.
Some beer yeasts have strong flavors, and are used specifically for that purpose. So probably avoid anything like that.
I started using the Schramm recipe.
Now I Ike to split the sugars. For example, in a 5 gallon batch I’ll use 4g of juice, 1g of water and honey to about 1.100. For that recipe I definitely age for at least a year on oak cubes.
I find that with higher gravities, I don’t need to back sweeten. Even though the fg is around 1.000. The high alcohol lends a perceived sweetness.
If I make one w a og of less than 1.080, I’ll carbonate and maybe backsweeten.
I’ve been gravitating toward d-47 for bigger cysers but will stick with Mangrove Jacks yeast for smaller cysers.
This year I have one in carboy with d47. For that I used 2g of bitter juice and 2g of sharps (Gravensteins).
Jako
Well-Known Member
Imperial bubbles was awesome I love it! Its seasonal thought. I'm about to start up a second batch with mine.
