Which yeast is best?

[Jesse17]

I'm on day 10 of the following recipe:

4 Gal. Tree Top Apple Cider
1 Gal. Florida's Natural Apple Juice
2 LBS. Brown Sugar
1 packet Red Star Pasteur Champagne Yeast (came with my starter kit)

I tasted it yesterday while checking the S.G. and it's dry (as I expected) with no apple flavor. I might try back flavoring it, but I've still got plenty of time for that. I'm planning my next batch, which I will start as soon as I rack this one to the secondary. I would like the next batch to not be quite so dry, but more over I want to get some apple flavor. Does anyone have any yeast suggestions? Also, what about adding some apple juice concentrate instead of brown sugar. Any suggestions?

 

[BeerCanuck]

I plan on racking my first batch of Apelwein in the beginning of December.
Unpasteurized pressed Cider / First Apelwein https://www.homebrewtalk.com/showthread.php?t=42140

I used EC 1118 on my first batch but plan on switching to K1 1116 for my second batch.

The main reason for this is because I am Canadain and it is hard to source Montrachet Wine Yeast locally as in Ed Recipe.

I believe the K1 1116 is similiar to the EC 1118 as far as maximum PA ~ 18.
I have heard that the K1 1116 is a Montrachet yeast .
https://www.homebrewtalk.com/showthread.php?p=435401&highlight=1116#post435401
I take this to mean a bottom fermenting yeast <shrug>

I checked my initial PA ~ 8 before after adding 2lbs of dextrose the "evil" hydrometer read 12 PA

After 3 weeks of Primary on the EC 1118 I decided to rack to secondary . I tested the PA and it was close to done 0 PA with a substanial yeast cake.

I plan on letting it condition for a month ~ December 5th

I plan on doing a second batch with the K1 1116 adding some yeast nutrients as suggested in another thread; Cider Update! https://www.homebrewtalk.com/showthread.php?t=42567&highlight=1116

Im jazzed on the experiment.
BeerCanuck

 

[zoebisch01]

You most likely won't get apple flavor, really. Most of the time, even with a low attenuating yeast you're still going to finish rather dry. You can try Windsor yeast, it is about the lowest attenuator I have used, but tbh I don't think it is going to make that much of a difference. You can stay off the yeast with campden, then sweeten with something like pasteurized Apple juice. Heck you could even experiment with Apple Jack. I don't know as I have never gone that route.

 

[delboy]

Have you thought about trying white labs cider yeast WL775 i think it is, haven't used it personally but those that have report that it leaves a lot of the apple flavour behind, just what you would want in a cider yeast.