What yeast

Discussion in 'Wine, Cider, Mead and Kombucha Discussion.' started by Haggisathome, May 26, 2019.

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  1. May 26, 2019 #1

    Haggisathome

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    evening lady’s and gents ...

    With the impending arrival of my fruit press and scratter I am looking for recommendations for a good cider yeast for fresh apple juice . I love sweet ciders ( like Kathy you get in the shops ) , but am hoping to get enough juice to make a few different varieties.

    Any recommendations?

    Scott
     
  2. May 26, 2019 #2

    An Ankoù

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    A lot of dried cider yeasts are saccharomyces bayanus, which, I understand is also used in champagne. I've always used it and found it to start quickly and ferment dry. As you don't sterilise your apple juice, you need a yeast that's going to take hold quickly and elbow out the wild yeasts present in the juice. Youngs does it for me, but I'm going to try Mangrove Jacks out of curiosity.
     
    Last edited: May 26, 2019
  3. May 26, 2019 #3

    Drunkula

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    Last edited: May 26, 2019
  4. May 26, 2019 #4

    Haggisathome

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    I have see that name in threads on here , if I make enough that one will go on the list . Thanks dude

    Thank you sir , am just about to have a look over them now acheers.
     
  5. May 26, 2019 #5

    Clint

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    Do you mean Katy cider?? Looking at it it's a "single variety" type which is reported to be made with just the Katy variety of apple...whether this affects the taste I couldn't say but there must be something going on...Does cider making at home even lend itself to making varieties like beer or wine?
     
  6. May 26, 2019 #6

    An Ankoù

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    Just re-read your first post where you say you like sweet cider. Not as easy as it sounds as pretty much all the available sugars will be fermented to alcohol, leaving your cider dry. You'll need to be able to stop the fermentation before all the sugar has gone. You either kill the yeast or take away the yeast's nutrients so it can't continue. Never tried it as I prefer dry cider, but look into "keeving" and it's not for the faint hearted! Otherwise I suppose you could ferment the cider out and add measured amounts of non-fermentable sweetners like saccharine etc.
     
  7. May 26, 2019 #7

    An Ankoù

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    Absolutely. Single varietal ciders such as Kingston Black, or Yarlington Mill, to name just two, taste entirely different. A garden orchard, though, probably has only one or two trees of a number of different varieties and we mix them all together to get a consistently balanced cider. If you get the chance, go down to a cider farm such as Hecks' near Glastonbury and have a taste of the different ciders and perries.
    But the difference is never going to be as obvious as that between lager and stout.
     
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  8. May 26, 2019 #8

    Clint

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    Great post!!
    I just get myself down to Asda! I use single variety "smart price juice". Hand tipped from the carton in an artisan way and carefully blended with black tea and CML cider yeast...fermented in a genuine Welsh kitchen watched over by a real Welsh dragon*
    *Mother in law.
     
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  9. May 26, 2019 #9

    Slid

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    LOL, although, to be fair, there must be some varietal preferences out there.

    I don't even try to make cider these days, only beer. If I want a cider to add to a stout (adolescent preference from rather a long time ago) I just buy it from the nearest supermarket.
     
  10. May 26, 2019 #10

    Clint

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    Yeah I suppose there must be but for a first attempt mine turned out very nice indeed. In fact I'm gonna get another on this week once the work is done.
     

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