cider yeast question

[Tarzanchuck]

Curious what yeasts you.all use. I have typically used champagne yeast, bit might be interested in.trying something else. What does everyone here use for yeast?

 

[Albionwood]

Lalvin D47 and 71B are my faves. D47 preserves more of the apple aroma and flavor than any other yeast I've tried, and also contributes great mouthfeel. 71B rounds off a sharp juice (by metabolizing some of the malic acid) so I use it whenever the TA is over 0.7%.

I've also had good results from 58W3 and QA23, though maybe not any better than D47.

Champagne yeast is, IMO, a very poor choice for cider - it is too aggressive and leaves no character behind - unless you are using its temperature sensitivity to make a semi-sweet cider. (I'm told you can crash-cool it to stop fermentation, rack off and get a stable still cider with residual sugar, but I haven't done this myself. I developed a liking for dry cider instead.)

 

[WilliamSlayer]

D-47, K1-1116, Nottingham.

All good choices. All ones I've used with sucess (great taste) in the past.

I agree that champagne yeast is too aggressive.

 

[DisplacedSailor]

I'm quickly becoming a fan of the Mangrove Jack M02 cider yeast. Find that my last few batches finish with a very nice apple flavor. Not sure how much of that is the yeast and how much was other factors though.

 

[NicoleBrewer]

So which of the ones suggested will create a dry cider. In the past I used a champagne yeast and it made my favorite cider because it was very dry. I wasn't pleased with the results from Nottingham because it was at too sweet for my taste

 

[gratus fermentatio]

I like Nottingham, S-05 & 71-B.
Regards, GF.

 

[Albionwood]

So which of the ones suggested will create a dry cider. In the past I used a champagne yeast and it made my favorite cider because it was very dry. I wasn't pleased with the results from Nottingham because it was at too sweet for my taste

That's interesting, I don't think I had that experience, but have read others reporting similar results with Notty. Worth looking into.

Generally, all cultured yeasts will produce a dry cider, because the simple fruit sugars in apple juice are easily metabolized (attenuation is 100%). Some yeasts are more sensitive to temperature fluctuations or other factors, and can be persuaded to stop fermenting by chilling or sulfiting.

D47 always produces a dry cider for me, though sometimes there is so much fruit character that it tastes sweet! 71B likewise, but it can be a finicky fermenter and sometimes does stop short. QA23 and 58W3 both went bone-dry. I like the vinous character these yeasts impart, much better than the characterless result from champagne yeast.

 

[Tarzanchuck]

Champagne yeast makes it very dry. FG reading usually around .996. What sort of FG do you get with the others? Ive heard nottingham is a common one to use.

 

[NicoleBrewer]

That's interesting, I don't think I had that experience, but have read others reporting similar results with Notty. Worth looking into.

Generally, all cultured yeasts will produce a dry cider, because the simple fruit sugars in apple juice are easily metabolized (attenuation is 100%). Some yeasts are more sensitive to temperature fluctuations or other factors, and can be persuaded to stop fermenting by chilling or sulfiting.

D47 always produces a dry cider for me, though sometimes there is so much fruit character that it tastes sweet! 71B likewise, but it can be a finicky fermenter and sometimes does stop short. QA23 and 58W3 both went bone-dry. I like the vinous character these yeasts impart, much better than the characterless result from champagne yeast.

Thanks I'm intrigued now. I'm going to try the d47 this time around

 

[WilliamSlayer]

Started my first batch of the season with BRY-97. Never used it on cider but I like it for its soft fruit character in my ales. Hoping it works out, abd that I can add it to my list of good yeasts to recommend.

 

[Beernik]

My most recent cyser went from 1.067 to 1.004 with Lavlin D47.

 

[WilliamSlayer]

Yup. I get good results that way too. I have at least three more batches planned for the season. One of them will be d-47. I am hoping the bry-97 leaves behind a bit more sugar than d-47, but provides great taste profile like d-47.