Yeast for room temp ferment???

[MtnGoatJoe]

I tried making cider a couple of years ago, and I wasn't too happy with the results. Well, now I have a cider press and I have some jonagold and granny smith juice and I want to try again. What would be a good yeast for a room temperature ferment (68-73 degrees)? I'd like something that enhances aroma.

I'm probably going to add some raw juice in at the end for flavor and sweetness (and pasteurize).

 

[CKuhns]

US-04 or US -05 are my go-to. (Many others will work too.

 

[Sailingeric]

I have some cider going now and I have had good results using White Labs English Ale yeast, leaves behind some sweetness.

 

[Chalkyt]

As above, White Labs WLP775 (I can't always get it in Oz) or SO4 are my go-to. SO4 will typically finish around 1.003 which leaves a touch of sweetness. My coolroom is 64F but it seems to work O.K. at 65-70F.

 

[dawn_kiebawls]

WLP775 is what I use. But I always ferment it in the low 60s. Have you considered making a swamp cooler? Its a cheap, easy and effective way to keep fermentation temps down (low 60's would be pretty simple with one).

Essentially you just need a bucket/tub large enough to put your carboy/bucket inside of. Fill the bucket/tub tub (I used to use a rubbermain tote) with water about 1/2-2/3 the way up the carboy/bucket and drop some frozen water bottles into the bucket/tub. It helps a lot if you freeze about 6 water bottles at a time so you can always swap out 2 or 3 at a time.

It's ugly and primitive but effective but gives you more options for yeast. Cheers!