madscientist451
Well-Known Member
I've used the same cider yeasts for many years, specifically Cider House Select and 71-B, but this season I'm considering changing it up a little.
I like a dry cider, but depending on the apples used, its sometimes just too dry and I then have to back sweeten.
Fermentis has some yeast strains I haven't tried and the technical data sheet for the TF-6 strain claims "High malic acid consumption (up to 1.4g/L) "
The data sheet for 71-B says: "Lalvin 71B™ also undertakes malo-ethanolic fermentation, a biochemical pathway whereby some malic acid is degraded during alcoholic fermentation. Between 20-40% of malic acid in the juice can be metabolized this way. "
I have limited supply of "good" cider apples and somewhat reluctant to get too far into experimenting, just wondering if anyone has tried the Fermentis strains (there are 4 different ones) and has any recommendations.
Technical sheets mentioned above:
https://www.williamsbrewing.com/pdfs/Y79.pdfhttps://www.lallemandbrewing.com/docs/products/tds/TDS_LALVIN_71B_ENG_DIGITAL.pdf
I like a dry cider, but depending on the apples used, its sometimes just too dry and I then have to back sweeten.
Fermentis has some yeast strains I haven't tried and the technical data sheet for the TF-6 strain claims "High malic acid consumption (up to 1.4g/L) "
The data sheet for 71-B says: "Lalvin 71B™ also undertakes malo-ethanolic fermentation, a biochemical pathway whereby some malic acid is degraded during alcoholic fermentation. Between 20-40% of malic acid in the juice can be metabolized this way. "
I have limited supply of "good" cider apples and somewhat reluctant to get too far into experimenting, just wondering if anyone has tried the Fermentis strains (there are 4 different ones) and has any recommendations.
Technical sheets mentioned above:
https://www.williamsbrewing.com/pdfs/Y79.pdfhttps://www.lallemandbrewing.com/docs/products/tds/TDS_LALVIN_71B_ENG_DIGITAL.pdf