DerSchopferVonEbbelwoi
Active Member
- Joined
- Jun 7, 2018
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I know that some wine yeasts are purported to “kill the flavor” of cider. And yet, many popular cider recipes on here make use of wine yeasts. So there is something desirable about wine yeast for cider.
I know that a slow fermentation is best to retain apple flavor and to allow better overall flavor. Yeast nutrient causes “strong” yeast activity, and in IME ferments the cider more quickly.
Is that true in your experience? By that same logic, would not a yeast made more aggressive or “stronger” by nutrient, ferment even faster than it otherwise would, and thereby “kill the flavor”?
Thanks for your help.
I know that a slow fermentation is best to retain apple flavor and to allow better overall flavor. Yeast nutrient causes “strong” yeast activity, and in IME ferments the cider more quickly.
Is that true in your experience? By that same logic, would not a yeast made more aggressive or “stronger” by nutrient, ferment even faster than it otherwise would, and thereby “kill the flavor”?
Thanks for your help.