Yeast and Recipe questions

[weasle708]

I just started my second batch of Cider. I used Red Star's Cote des Blancs yeast with a sg of 1.081. Has anyone used this yeast for cider before?

The recipe that I used was:
5gal: Fresh Apple Cider
3lbs: Light Brown Sugar
1 package of Red Star (Cote des Blancs) yeast.

My first batch I used Lalvin 71B with a sg of 1.090 back on oct. 20th. It is now at 1.010. I had racked it and placed toasted oak chips in it.

The recipe that i used on my first batch was:
5gal: Fresh Apple Cider
5lbs: Dark Brown Sugar
one package of Lalvin 71B

Do these recipes sound ok? Or should something be added?
thanks
john

 

[RICLARK]

I haven't used that but I have used the Redstar pasteur champagne and it turned out OK... but it was kind of dry so I used the same yeast on some Fresh Apple Juice rather than cider and it came out very well.

 

[weasle708]

My latest batch of Cider that I started 2 days ago is bubbling away. I can't wait for it to get done I am getting thirsty.
Doesn't the champaign yeast make the cider relay dry? don't the majority of the yeast brands do the same?
Thanks
John

 

[RICLARK]

champagne yeast does make your cider dry but I prefer it that way kinda like apple champagne but Ale yeast works well too and doesnt dry out.

 

[Jesse17]

champagne yeast does make your cider dry but I prefer it that way kinda like apple champagne but Ale yeast works well too and doesn't dry out.

I mentioned that my cider is dryer than I wanted, and someone said it was because I used the champagne yeast. So I asked what kind to use on my next batch to get less dry, and more apple. The only reply I got was that all yeast would ferment it to the point of dryness unless you stop it. I don't know what it right, but I just ordered some Wyeast Cider 4766 yeast to try on my 2nd batch.

 

[weasle708]

I can't wait to here how the cider ends up after the yeast is done it job. That would be cool if the cider was less dry and still have a apple flavor.
keep me posted
thanks
john

 

[agrtek]

I mentioned that my cider is dryer than I wanted, and someone said it was because I used the champagne yeast. So I asked what kind to use on my next batch to get less dry, and more apple. The only reply I got was that all yeast would ferment it to the point of dryness unless you stop it. I don't know what it right, but I just ordered some Wyeast Cider 4766 yeast to try on my 2nd batch.

Maybe Wyeast WLP-720 Sweet Mead?

 

[weasle708]

I just checked my fermenter. I can hardly get over the difference in color between the two. the first one was made with dark brown sugar which has been cooking for over a month and is relay dark in color. the second one is fermenting quite strong on the 4th day. The room temp is right around 68F. this batch is extremely light in color. I am using light brown sugar. both are using cider from the same place.

 

[RICLARK]

try an English Ale yeast and ferment it at the warmest temp you can. it will leave some of the fruitiness in it.

 

[Pumbaa]

WLP775 English Cider Yeast
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers. Attenuation: >80% Flocculation: Medium. Optimum fermentation temperature: 68-75 degrees F.
Attenuation: >80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-75°F
Alcohol Tolerance: Medium-High

 

[skywatcher]

I just bottled my first ever cider tonight. The brewer at the home brew shop i buy from recommended White Labs Liquid English Cider Yeast WLP775 as mentioned above. I snuck a taste while bottling and, I know there's been no aging, it was very dry. I had hoped for sweeter. Maybe things will change while it sits for a few weeks... or maybe I'll just have to add a splash of juice when I drink it!

 

[weasle708]

I bottled my dark cider today. it tastes great with a good kick it is about 13% alcohol. it still has a apple flavor to it. trying to hold off untill christmas to drink it with my family.

 

[weasle708]

I couldn't wait had to have a bottle of cider. It tastes great. it is kind of sharp. It has a strong oak flavor that should settle in month or so. It still has a nice apple flavor and is semi dry in tast. the dark brown sugar help hold some of the color. My final reading was 1.005. i gave my buddy a bottle and he said that it tasted pretty good for being so fresh. then he finished the bottle in about an hour. he said he liked the warm feeling in his gut. i think i am going to make another batch of cider using this recipe.