Trappist Cider Advice?

[sacandagabrewing]

hello all! So my next project, I was thinking of doing a Belgian style cider but there was one problem...I have no idea how to conceptualize the recipe. I had two ideas

1) add molasses and raisins and try to make it like a dubbel
2) candy sugar and make it a triple.

The real place I need advice on is what yeast to use. I was leaning towards White Labs 570 but I have absolutely no clue whether or not that is effective. I have searched around with no avail on a solid answer so I am opening it up to you guys! Any help is much appreciated

 

[Kees]

Why not harvest some yeast from your favorite Belgian beer?

 

[sacandagabrewing]

Why not harvest some yeast from your favorite Belgian beer?

I didn’t even think of that. I’m sure that would be a good option. What do you prefer in terms of Belgians?

 

[Kees]

My all time fav. Belgian is Vieille Salme triple. Only available locally but they are willing to ship it to you.
They have one outlet next to a petrol station that sells other brands as well. And one or 2 shops in and around Vielsalm.
When on holiday in Belgium we always try to go there.
This is their website (French).
http://www.lavieillesalme.com/

 

[dmtaylor]

Belgian yeast doesn't make a cider taste Belgian.

 

[RPh_Guy]

+1 it won't taste anything like the profile in beer. Apple juice doesn't have phenolic precursors.

Do you like Brett? I recently had a batch that turned out great -- light, oaky, and fruity:

Unpasteurized juice, dessert blend.
A very small amount of WLP644, Wyeast 3278, and dregs from your favorite unpasteurized mixed sour beer (I used 3 Floyd's Deesko).
Ferment on some oak cubes, 0.1oz per gallon.
Ferment/age 4-6 months at 70°F (make sure it doesn't over-oak).
Package and carbonate to taste. It will get better with age.

 

[GeneDaniels1963]

i have a recipe for a Belgian-Trappist style cider in a book by Emma Christensen "Modern Cider." Here it is:

1/2 cup dried fruit (figs, cherries, plums, rasins, etc)
1 gal apple juice
Belgian ale yeast
yeast nutrient
Acid blend if desired

She says to simmer the dried fruit in some apple juice to extract the flavor, then proceed as usual.

I am going to follow this recipe, but add some Wyeast "sour and wild" and let it sit for 4-6 months on the dregs.

 

[RPh_Guy]

add some Wyeast "sour and wild" and let it sit for 4-6 months on the dregs.

"Wild and Sour" is the category Wyeast calls all of their cultures with Brett and/or bacteria. Which one are you using?

"Dregs" is the term for the last bit of beer + sediment from bottles, hopefully containing the live cultures.

 

[GeneDaniels1963]

It is Wyeast 5223 Lactobacillus brevis. It might not be the best bacteria for the style, but it is all my brew shop had on hand.

As for sitting on the "dregs," what I meant was to let the cider sit on the sediment from fermentation for 4-6 months.

 

[RPh_Guy]

I wouldn't recommend adding Lacto unless Brett is also involved. If anything, it'll make the cider less sour and may cause loss of fruity flavor.