S04 is my fav at this point...
Cold crashes great...and leaves the right amount of sweetness & apple taste/aroma.
Cheers!
Cider is like pizza -- they're both Awesome and there's Lotsa different ways to make em [emoji111] ~~and they go great Together!Well you guys sure didn't make this any easier lol.
Thanks for taking the time and please keep them coming.
Agree..comes out way too dry and without character. Personally I like s04 or Nottingham fermenter at 68°.Don't use champagne yeast.
Cider is like pizza -- they're both Awesome and there's Lotsa different ways to make em [emoji111] ~~and they go great Together!
Cheers & Good luck
There is only one way to make pizza. That thing they do in Chicago is an abomination.
EC-1118 leaves the most flavor for me but the yeasts from Wyeast and White labs are also good if you ferment cool. Matter of taste.
Cider is like pizza -- they're both Awesome and they go great Together!
Moving forward I want to use just one yeast (for now at least) for strong cider, cyser, and apple wine.
If you had to choose just one yourselves what would it be?
I'm thinking 71B?
My approach is to use FAJC to raise SG....as it also contributes to overall flavor...rather than just raising ABV.Thanks for all the input. It's not that I'm looking for a one size fits all approach, but a base line. I've done Cider, Cyser, and Apple Wine recently using a few different yeasts. The problem I have is establishing some baseline to work forward from.
So for now I'm gonna start with 71-b for Apple wine and Cyser and Nottingham for stronger ciders?
For the Ciders I will be fermenting a gallon of cider juice with 1# of sugar until they reach the sweetness we prefer and then put in fridge-crash and drink.
Please critique.
Thanks for all the input. It's not that I'm looking for a one size fits all approach, but a base line. I've done Cider, Cyser, and Apple Wine recently using a few different yeasts. The problem I have is establishing some baseline to work forward from.
So for now I'm gonna start with 71-b for Apple wine and Cyser and Nottingham for stronger ciders?
For the Ciders I will be fermenting a gallon of cider juice with 1# of sugar until they reach the sweetness we prefer and then put in fridge-crash and drink.
Please critique.
Yes. I'm moving forward with 71B and will branch out from there in time. I just need to establish a baseline.Sounds like a good plan to me... so you plan on having still (non-carbonated) cider? I agree that without having a solid baseline, it's hard to try and evaluate 'variations'.
Thanks for all the input. It's not that I'm looking for a one size fits all approach, but a base line. I've done Cider, Cyser, and Apple Wine recently using a few different yeasts. The problem I have is establishing some baseline to work forward from.
So for now I'm gonna start with 71-b for Apple wine and Cyser and Nottingham for stronger ciders?
For the Ciders I will be fermenting a gallon of cider juice with 1# of sugar until they reach the sweetness we prefer and then put in fridge-crash and drink.
Please critique.
Basement typically is in the 63-68F range [emoji111]
S-04 at 55-65 deg. F. always went to 1.004 for me. But I always make a starter and use nutrients.
Cote des Blancs. Always.
Was at Tandem Ciders near Traverse City over the weekend and chatted them up...including their cider-master --- currently they use Cote des Blancs for ALL their ciders! (they also use a centrifuge to help clear all their ciders) Their ciders are amazing!
www.tandemciders.com
Cheers!
I wish! Unfortunately no facilities tours were being given that day. [emoji39]Any chance you get to see that centrifuge in action? Must be one expensive piece of equipment to spin the volume of cider they probably produce. Think it would be cool to see!
Is that just to speed things up? Cuz my ciders are very clear after 3-6 mos. in the secondary.
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