Good 30 day cider yeast?

[lushcider]

I'd like to get my second fermentation down to 30 days. Are there good yeast that can do this with UV Pasteurized fresh cider?

 

[Unferth]

Are you wanting to bottle after 30 days? Drink after 30 days? Not sure on the question.

 

[lushcider]

I'd like to bottle and make available to drink. My understanding is that the cider will taste better with age. Can you make cider drinkable and good after a 30 day 2nd fermentation?

 

[Veronis]

Maybe try this recipe for sweet cider: https://www.homebrewtalk.com/f81/5-day-sweet-country-cider-265986/

I've seen Nottingham, S-05, and several others used for "fast" cider recipes.

This thread may be worth reading if you haven't already: https://www.homebrewtalk.com/f32/results-juice-yeast-sugar-experiments-83060/

 

[Unferth]

The 5 day cider is, well, interesting. Kinda like an apple version of Fedderweisser.

You can get a solid, drinkable cider in what I would call 'beer time frame' so long as you remember a few things:

1) low ABV. Under 7 for sure, better under 6.
2) fewer simple sugar adjuncts. Brandon O's Graff is great in 5 weeks bc he uses DME. I've had good luck boosting ABV with AJ concentrate.
3) acid levels: add acid blend to taste at bottling. Fermented store juice tastes flabby without it.
4) use a good yeast, and enough of it. I like a clean attenuating ale yeast (safeale 04,05, notty, Windsor), and I pitch the whole pack.

I don't like to backsweeten, but I will say that back sweetened cider matures quicker. If you like it sweet, sweeten to taste at bottling (3 weeks or so) then pasteurize per sticky at top of forum.

 

[stevetree]

+1 Unferth. Might I add look for a yeast that has a high flocculation rating. For a while there, I had a yeast cake that would ferment a gallon dry in a week and go crystal clear after a week in secondary.