Fav warmer weather yeasts?

[bmd2k1]

With summer here and temps in my basement now high 60s to low 70s...(depending on whether AC is on or not) ...wondering what folks fav summer yeast is?

I've only been doing ciders since last Dec...so my basement has always been cool.

Cheers [emoji111]

 

[Maylar]

For me.... none. Cider is a winter sport, I don't make any until apple season. I know that doesn't help you, since you're doing cider with fajc (good for you) but I use orchard juice.

I will say this, though - avoid Nottingham. It makes nasty fusels above 70° F. BTDT.

 

[johnnyseko]

I'm still doing cider with no changes, just trying to keep the temps down. The orchard I go to has pressed juice year round. I'm just trying to keep my fermenting tote as cool as possible (air conditioned room, tote 1/3 filled with h2o and ice as needed for 5-single gallons).

I will say I have ventured over to the mead section recently. Apparently warmer temps preferred....I have 3-single gallon BOMMs going now. I think that is the warmer temp alternative. Cyser is next... and then sour.... oh the list continues to grow.

 

[bmd2k1]

For me.... none. Cider is a winter sport, I don't make any until apple season. I know that doesn't help you, since you're doing cider with fajc (good for you) but I use orchard juice.

I will say this, though - avoid Nottingham. It makes nasty fusels above 70° F. BTDT.

Looking forward to doing my first batches with fresh pressed orchard juice this fall. [emoji111]

 

[bmd2k1]

I'm still doing cider with no changes, just trying to keep the temps down. The orchard I go to has pressed juice year round. I'm just trying to keep my fermenting tote as cool as possible (air conditioned room, tote 1/3 filled with h2o and ice as needed for 5-single gallons).

I will say I have ventured over to the mead section recently. Apparently warmer temps preferred....I have 3-single gallon BOMMs going now. I think that is the warmer temp alternative. Cyser is next... and then sour.... oh the list continues to grow.

Cool....

I've got my 1st batch of hard lemonade chugging along currently. [emoji41][emoji111]

 

[Johan]

Roger that on the lemonade, got a 1 gallon batch of Skeeter Pee going, myself.

 

[MarkKF]

Well I’m a fall cider maker. Usually after Columbus Day. But lately it’s still been warm then. Not HOT. If you want a yeast that likes heat try Saison. It will make a different flavor. But it’s good!

 

[bmd2k1]

Well I’m a fall cider maker. Usually after Columbus Day. But lately it’s still been warm then. Not HOT. If you want a yeast that likes heat try Saison. It will make a different flavor. But it’s good!

Any recommendations on ur fav Saison yeast? [emoji111][emoji111]

Cheers!

 

[MarkKF]

The only one I’ve used is Belle Saison. Different flavors are produced at different temperatures.

 

[Bryceshu]

The only one I’ve used is Belle Saison. Different flavors are produced at different temperatures.

Did you use the Saison yeast with a cider ? how did it go? whats the temp you fermented that particular one at ? sorry for all the questions haha

 

[bmd2k1]

How's S04 fermenting in low 70s? I know it will crank on it pretty darn fast. [emoji12]

 

[Maylar]

How's S04 fermenting in low 70s? I know it will crank on it pretty darn fast. [emoji12]

Better use yeast nutrient, else you'll get rhino farts.

 

[bmd2k1]

How about S05 at lowish 70s?

 

[bmd2k1]

...this is more a beer article...but it highlights yeasts that seem to do well in the 70s temps

http://beerandwinejournal.com/high-temp-yeast/

 

[Maylar]

...this is more a beer article...but it highlights yeasts that seem to do well in the 70s temps

http://beerandwinejournal.com/high-temp-yeast/

The comments in that blog say to avoid S-04 unless you like burnt rubber

 

[bmd2k1]

The comments in that blog say to avoid S-04 unless you like burnt rubber

Yeppers...saw that! [emoji111]

 

[bleme]

Kveik yeast can take over 100F.

You could also set up like @johnnyseko , add a t-shirt draped over your fermentor with a small fan blowing on it. If your area isn't very humid, you can cool the fermentor about 10F below room temp.

 

[bmd2k1]

Gonna do a Saison....now just need to determine (aka coin flip) belle Saison or wyeast 3711 [emoji15]

 

[bleme]

I've been wanting to try Belle Saison also. The only Belgian yeast I've used so far is
Wyeast 3522 Belgian Ardennes, which was great.

Also, while my daytime temps were fine, my nights got a little cooler than I wanted so I picked up a 300W aquarium heater from Amazon for $20. Tossed that in the water around my fermentor and covered with a mylar emergency blanket and a sleeping bag to keep it nice and toasty.

 

[Drewth1]

Kveik yeast can take over 100F.

You could also set up like @johnnyseko , add a t-shirt draped over your fermentor with a small fan blowing on it. If your area isn't very humid, you can cool the fermentor about 10F below room temp.

I'm planning on using Omega labs hornindal and trying a little bit of every style with it soon. Heard it takes not even a week to finish primary, so I could theoretically brew more I could drink. [emoji482]I'll definitely make a post about it and see how versatile I could stretch that yeast.

 

[Bryceshu]

is s-04 safale-04? I'm using that right now with two gallons. definitely on avg in low 70;s, hope to god doesn't taste like burnt rubber haha

 

[bmd2k1]

is s-04 safale-04? I'm using that right now with two gallons. definitely on avg in low 70;s, hope to god doesn't taste like burnt rubber haha

Yep it is.

Its been my fav so far...but been using in the mid60F's...in Winter/Spring

 

[venatorscribe]

The only one I’ve used is Belle Saison. Different flavors are produced at different temperatures.

I was about to say the same. This yeasts loves the warmth. thrives in the range 28 to 32 Celsius

 

[venatorscribe]

I've been wanting to try Belle Saison also. The only Belgian yeast I've used so far is
Wyeast 3522 Belgian Ardennes, which was great.

Also, while my daytime temps were fine, my nights got a little cooler than I wanted so I picked up a 300W aquarium heater from Amazon for $20. Tossed that in the water around my fermentor and covered with a mylar emergency blanket and a sleeping bag to keep it nice and toasty.

When I want a bit of heat I just sit my carboy over a heated floor pad and wrap the outside with my rubber yoga mat

 

[bmd2k1]

Changed my mind...and ordered 3pak of S05 from Amazon....going with that for my summer cider. Have read some favorable reviews for high60s to mid70s fermentation. Will need to cold crash bit longer than my fav S04 to get clarity I'm looking for.

 

[ebbelwoi]

Changed my mind...and ordered 3pak of S05 from Amazon....

Are you talking about Safale US-05? Or is S05 something different? Sorry, new guy.

 

[bmd2k1]

Are you talking about Safale US-05? Or is S05 something different? Sorry, new guy.

Yeppers... Safale US-05 = S05 [emoji111][emoji111]

 

[bmd2k1]

Alrighty then...

Finally getting around to starting a batch of summer cider [emoji41]

Using S05
5gals Sam's 100% AJ
6cans FAJC
OG 1.063
Current basement temp 72F

Amazingly am having airlock bubbles every 45 secs...just 2hrs after pinching [emoji111]

Cheers & will report back...

 

[RPh_Guy]

Anyone here tried a kveik cider yet?
It's now on my to-do list.

 

[nilanxz]

I'm having great experiences with Cotes Des Blancs at 77-80F so far.

Have made a few regular ciders with apple juice + FAJC and I just made an apple "wine" using apple juice + Aldi brand "Pomegranate Plum" flavored juice and some sugar and it turned out amazing to me. Kinda like a White Zin but not horribly cheap tasting, not sickly sweet and still has a multi layered flavor.

Recipe for that off the top of my head:

1 gal
2 quarts Aldi 100% Apple Juice from concentrate
2 quarts Aldi Pomegranate Plum juice from concentrate
14oz white sugar
1/2 tsp malic acid
1g Cotes Des Blancs
3/4 teaspoon Fermax Yeast Nutrient

This is slightly too much liquid for one gallon so I had extra left in the Apple Juice container.

Add 14oz white sugar to pot, cover with apple juice and simmer till sugar is dissolved. Cool slightly and pour into 1 gal jug.

Add Yeast Nutrient and Malic Acid, then add apple juice and pomegranate plum juice, dry pitch yeast, airlock.

Ferment ~14 days? I cold crashed for 2 at the end to help clear but it wasn't really required. At this point it was right at 1.00 and I siphoned to bottling bucket and added I think 10oz of apple juice that I heated on the stove with 1 Earl Grey tea bag to add tannins and flavor.

It was either 8-10oz of apple juice but it's 3.5g sugar per oz and that was enough for a decent bottle carb - I did not stabilize.

Drinking it now 2 weeks later and like I said I think it's great, better than any $10 White Zin I've tried and sickeningly sweet.

Sorry this went off topic - but Cotes Des Blancs I would highly recommend coming from someone living in the hot south.