Hi all.
Looking to make my first Cyser. I plan on the following
5 Gal apple cider
10-12 lbs wild flower honey.
DAP and yeast nutrient in staggered editions.
has anyone ever used S-04 yeast for a cyser?
thanks.
I don't think S04, or any ale yeast will give you what you want in a cyser, but it really depends on what you want for your end product. You want it dry, semisweet, still, sparkling? I won't use D47 anymore, it throws too many fusels & takes a long time to age them out. Might work well if you can ferment on the cool side & maintain the temp.
71B will metabolize some, if not most of the malic acid in your juice, which will "soften" your cyser. Which is great if that's what you want, but malic acid is a big part of what make an apple taste like an apple; soft apple wine tastes like a wet dishrag to me.
K1-V1116 is a beast & will take your cyser dry & will give you a nice, appley, fruity flavour.
EC-1118 is also a good choice & will take your cyser dry. I've had good results with both K1-V1116 and EC-1118 & have pushed them to 18.75% ABV. I got good flavour from both too. I've used EC-1118 for sparkling wines too.
Here's the info from the horse's mouth:
http://www.lalvinyeast.com/strains.asp#
Choose your yeast like you would choose a tool.
Regards, GF.