Still yeasty after 4 months?

[iadknet]

I started my first two batches of cider in December, that were bottled after about 3 weeks and they still seem to have a very strong yeast flavor after four months.

The two one gallon batches started off as:
OG: 1.048 - S-04
OG: 1.051 - EC-1118

Both fermented to being completely dry... but beyond being pretty bland they at least seemed drinkable when I first bottled them. I added about a tablespoon of sugar to each gallon at bottling time get some conservative carbonation. After four months I would have expected all the in-bottle fermentation to be done and all the yeast to have settled to the bottom, but I have been sampling a bottle every couple of weeks and every one has been terribly yeasty from the first sip.

I am towards the end of primary fermentation for my second attempt - using apple juice concentrate to fortify up to 1.07 OG and using WLP775 Cider yeast. I took a sample at 1.02 a few days ago, and it still tasted mostly like apple juice. Yesterday I took a sample at 1.01, and now it has a very strong yeast flavor. I'm worried that this batch will never lose that flavor.

Any advice for avoiding this in the future? Should I let it bulk age in secondary for a few months before bottling?

Thanks!

 

[phug]

you could try cold crashing it to try to get some of the yeast out of suspension. Normally that's done before bottling, so get ready for a layer of sediment at the bottom.

 

[Asgard]

What type of yeast did you use? When I made my first batch it never lost the yeast flavor (even when perfectly clear) because I was using bread yeast. As soon as I switched to fermentor's yeast the problem went away. That's been true for every type I've tried; US05, champagne, notty, 1095. I even went back and made a small batch again with bread yeast to confirm and it was really noticeable. Bacteria levels aside, I think this is the main reason nobody brews with bread yeast.