Saosin yeast and Cider

[BigErn]

Has anyone tried using a saosin yeast to make a cider. Did you ferment it in the upper temp range?

How would this turn out... just trying to think of new things to try

 

[Edcculus]

I was just thinking about this the other day. I have not tried it, but am seriously considering it for my next batch. If I were to do it, I'd probably use the same temps I would in a beer. Isn't it something like pitch at 70 and let it free rise?

 

[BigErn]

Pitch at normal temperatures and raise the temp 2-3 degrees a day till you get to your desired temperatures... I have a water bath with a fish tank heater which lets me control temps very well. Last saosin I made liked the heat so much it blew the airlock out of the top of the bucket. wonder how the apple juice would react?

 

[CvilleKevin]

I used the 565 Belgian Saison on a few batches. I dont recommend it. It ferments out very fast and left hardly any residual flavor. If you go this route, my advice as go as cool as you can and check that batch every day after a week unless you want something that tastes like watered down cheap vodka.