Which dry yeast would you use?

[Yuri_Rage]

I'm going to make a single gallon of simple cider (just juice plus yeast, OG of 1.051 - roughly 5% ABV), and I have a selection of dry yeast on hand. Which would you use?

I know there are specialty cider strains available and that EdWort uses Montrachet, but I'd like to use something I already have. I'm leaning toward the K-97 with Nottingham as a close second.

 

[Adolphus79]

I use cotes de blancs for mine... but I haven't experimented with the others yet...

 

[LouT]

is K-97 the one similar to a hefe yeast? If so, I'd try that one. I've gotten best flavor from that vs. other attempts.

 

[Yuri_Rage]

is K-97 the one similar to a hefe yeast? If so, I'd try that one. I've gotten best flavor from that vs. other attempts.

Yup, that's why I'm kinda leaning that way.

 

[the_bird]

I used Nottingham with the apfelwein; clean and dry. That what you're shooting for?

 

[bradsul]

I made some with Nottingham, clean and dry as the_bird mentioned.

 

[Yuri_Rage]

I used Nottingham with the apfelwein; clean and dry. That what you're shooting for?

Actually, I'm not even sure what I'm shooting for. There was an apple festival nearby this weekend, and I bought a couple gallons of "apple ambrosia" which is the featured blended cider of the festival (there are other juices added, but I'm not sure what they are - it tastes like apple cider). So, it's a bit of an experiment. I think the K-97 might add a touch of character and finish a little sweeter than the Nottingham, which is why I was leaning toward it. Thought I'd post a poll and get some feedback to see if anyone had any experience with using ale yeasts in cider.

 

[rdwj]

Hefe yeast sounds interesting. For a small batch, I'd try something different and see how it works out.

 

[Yooper]

I said s-04 because that was a choice. Really, I'd choose cotes de blanc or montrachet if I could.

I picked s-04 because it might allow a subtle fruitiness to shine through. Apple cider without the fruitiness is just, well, apple cider without the fruitiness.

 

[the_bird]

Hell, split it up. Got some small fermenters?

EDIT: Skipped right over the "one gallon" bit. Make two!

 

[Yuri_Rage]

Hell, split it up. Got some small fermenters?

EDIT: Skipped right over the "one gallon" bit. Make two!

Actually, I'm only making one because when we went to the same festival last year, I asked about preservatives. The lady behind the counter told me in no uncertain terms that I absolutely would not be able to make hard cider with her product. This year I decided to test her knowledge, so I bought an extra gallon. I just warmed up a few ounces and threw some bread yeast in. It proofed...BIG TIME. So, now I wish that I'd bought more, but it's too late.

 

[the_bird]

I just heard something on Basic Brewing Radio regarding preservatives. James was talking about preservatives and their impact on fermentability, since he was talking about a recipe that was half Mountain Dew. Basically, soda (and presumably cider) has enough preservatives to protect it against the amount of wild yeast/bacteria that it would reasonably encounter under normal circumstances, but if you're pitching a decent amount of yeast, the preservatives are just going to be overwhelmed.

So I think she was whack.

 

[Yuri_Rage]

So I think she was whack.

Completely agreed. In fact, I think she was offended that someone might take her puritanical product and turn it into the devil's drink.

 

[Yuri_Rage]

Great news! SWMBO said she thinks that this "ambrosia" is available for a short time after the festival at a local shop. I'm gonna get this small batch going, and I'll just use it as a starter if I can get a few more gallons.

 

[Yuri_Rage]

Update!

This has been fermenting for about 8 weeks now with the K-97. It finally dropped clear last week, so I decided to bottle. It finished all the way down at 1.000, giving it an ABV of about 6.5%. The flavor is really nice, and it isn't nearly as dry as Apfelwein, despite the low SG. SWMBO says she really likes it, even warm and flat. I'm going to prime and bottle condition it for a couple of weeks. I'm really disappointed that I never got more than one gallon going!

 

[GrantLee63]

Read this thread:

https://www.homebrewtalk.com/showthread.php?t=29003&highlight=Apfelwein

- GL63