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X8u2X

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Plan on making my first cider in the next couple weeks. I have 5 gallons of pasteurized cider from concentrate and 2 pounds clover honey to add. I have been looking at CvilleKevins great recipes and that's where i got this from, thanks for all you're experimenting. Ill start with around 1.060 and end it somewhere around 1.010-1.005 depending on taste. My question is what do you think would give it a more apple taste the Nottingham or the so4 yeast, or maybe something else?
 

Mcduff

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Plan on making my first cider in the next couple weeks. I have 5 gallons of pasteurized cider from concentrate and 2 pounds clover honey to add. I have been looking at CvilleKevins great recipes and that's where i got this from, thanks for all you're experimenting. Ill start with around 1.060 and end it somewhere around 1.010-1.005 depending on taste. My question is what do you think would give it a more apple taste the Nottingham or the so4 yeast, or maybe something else?
I like using WLP775 English Cider Yeast.
http://www.whitelabs.com/beer/strains_wlp775.html

Mcduff
 

SeamusMac

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I think the two yeast options that you listed will result in pretty similar end products, although I've had problems with Notty in the past...
 
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