Picked up some cider...now a couple questions...

[hifidelity]

I've been making EdWort's Apfelwein for some time now out of Mott's apple juice and dextrose, and I've use Montrachet and 71B yeasts. I found some Musselman's Cider at Wal-Mart tonight and thought about making a dry-hopped cider with it. Here are my questions:

1. I've got several kinds of yeast on hand. Montrachet, Safcider, US04, 71B, and maybe a couple others. Which would be best for a hopped cider in your experience? I plan to use Centennial, but I will have time to pick up other varieties before it's time to dry-hop.

2. Do I need to leave headspace in a fermentation vessel when using cider and/or an ale yeast? Apfelwein doesn't require any headspace when fermenting due to the lack of krausen...is cider the same, or is this yeast-dependent? I've got 5 gallon carboys to spare and I'd like to save my 6 gallon carboys for beer if at all possible.

3. To add sugar or not? I've got several pounds of dextrose on hand, but I wouldn't mind less alcohol if leaving it out would give me more apple flavor. Would this work?

Thanks in advance!

 

[MarkKF]

I love S-04 for cider. Safcider or 71B is good, too. Little or no krausen without added fruit. If the S.G. is over 1.050 skip the sugar. My $0.02

 

[thaymond]

I like ale yeasts. I use wlp002, but s04 would be a great sub. They stay a little sweeter and retain apple flavors.

You do not need headspace. I fill my 5 gallon glass carboy all the way up to the neck, and I will get tiny bubbles, no more than 1/2 inch tall at highest krausen.

If you want apfelwein, add sugar. If you want a simple cider, don't add sugar. Either way, you'll get 4 to 6 percent depending on your attenuation.

 

[hifidelity]

Awesome! Thanks for the help, guys!