Best Yeast To Use For A Cider

[dmcke109]

Was thinking about making my first cider and have a couple of questions:
1. what's the best yeast to use?
2. what fermentation temp?
3. can i use finings to clear it up if I want to bottle it or polyclar and filter if I want to keg?
4. how long does it take to ferment?

Any help would be appreciated.
Cheers,
Dan
PS - I noticed the recipe in the recipe database

 

[Supra-Jim]

Champagne yeast would be good for that. It should be able to handle the high gravity of the wort and also herlp to produce a bit of dryness in the finished product. This would be a nice balance for the cider and give it a bit more of a mature/grown-up taste.

Most of my ciders have been fermented around the 22 deg mark. This has usually made for a fairly vigorous fermentation (lots of action through the air lock), usually lasting around 5-6 days. Just keep an eye on your gravity readings and this will be your best measure as to when it is finished fermenting.

I haven't used finings etc in any of my ciders, just racked into a secondary for a few days and then bottled. The result was a very clear cider.

 

[GMK]

champagne IMHO is too dry and doesn't leave enough body in there.

I use 3788 Wyeast cider yeast if you want dry - or if you want sweet use the sweet mead yeast or Pinot nior wine yeast.

Hope this helps.

 

[drsmurto]

Wyeast 4766

Have been doing straight apple juice (Berri preservative free) but am currently experimenting with fresh apples. Am trialling a blend of 3 different varieties (2 eaters, 1 cooker) to add some complexity to my ciders.

This yeast really allows the apple flavour/aroma to shine thru.

Just my 2 c

Cheers
DrSmurto

 

[Supra-Jim]

Dr Smurto,

What's your recipe for all juice cider?

So far i have done a few Black Rock ciders and been pretty happy with those, but am keen to try an all juice version.

 

[drsmurto]

An all juice cider will finish quite dry but i like my ciders like that.

Recipe, if you can call it that.

20L of Berri Preservative free apple juice
Wyeast 4766 (i had a decent yeast cake left over from previous batches)

Thats it.

Next step up is juicing apples. I have a 5L test batch. juice from 3kg each of fuji, sundowner and granny smith. Sit overnight with a crushed campden tablet. Rack into 5L test vessel and pitch yeast. Some yeast nutrient wouldnt hurt.

 

[Blackfish]

I've been wanting to do a Perry (Pear Cider) for a while now.

Apparently ,the pear juice gives more body and a less dry finish than the equivalent apple. Has anyone tried it?

 

[Supra-Jim]

Dry cider is how i like it. Also prefer my mine to have a pretty decent kick to it, so i might add a kg or 2 of sugar to the mix.

Last time i was in the UK i got hooked on Thatchers Cheddar Valley Cider, can't find any here in Aus.

Anyone know of a recipe clone for this?

 

[sinkas]

Any one done any natural ferments?

I have aquaired 23L of fresh granny smith pressings, and thought I might natural ferment half and hop up (sugar) and ferment the other half with Duvel yeast

 

[ausdb]

I've been wanting to do a Perry (Pear Cider) for a while now.

Apparently ,the pear juice gives more body and a less dry finish than the equivalent apple. Has anyone tried it?

If you can work out what the yeast actually is (some sort of wine yeast) the number 1 yeast in an Oztops kit with a bottle of apple and pear juice makes a very nice quaffing cider.

 

[Franko]

without a doubt 3788 Wyeast cider yeast

Franko

 

[Pumpy]

Franko makes an awesome cider, the best I have tasted since leaving the Ol'Dart

Pumpy

 

[Supra-Jim]

Franko makes an awesome cider, the best I have tasted since leaving the Ol'Dart

Pumpy

This sounds promising, Franko, what's your secret?

 

[ham2k]

without a doubt 3788 Wyeast cider yeast

Franko

Sorry to throw doubt in but isn't it 4766 Cider Yeast?

 

[deevee]

champagne IMHO is too dry and doesn't leave enough body in there.

I use 3788 Wyeast cider yeast if you want dry - or if you want sweet use the sweet mead yeast or Pinot nior wine yeast.

Hope this helps.

Hey GMK,

Would you throw a handful of Cascade in the batch as well.

cheers

The man who looked up to you as my mentor and gave me my name

 

[Franko]

Sorry to throw doubt in but isn't it 4766 Cider Yeast?

Your'e right I stand corrected

Franko

 

[Franko]

This sounds promising, Franko, what's your secret?

My recipie is very simple

22Litre batch

10 Litres Apple juice usually purchased from Aldi
12 litres Apple & Pear Juice
250 grams LDME
2 or 3 granny Smith or Pink Lady apples (cored and sliced)
Wyeast 4766 Cider Yeast

ferment out and then crash chill for 3-4 days,then filter keg and enjoy.

I have found this yeast stays very much in suspension and needs the 3-4 days to drop out before filtering

Franko

 

[Supra-Jim]

Cheers for that Franko, sounds a good recipe, I will have to give it a shot.

 

[newguy]

I made ~20l each of cider and perry this past weekend. This is my second time making both. My inlaws have a pear tree and its fruit is pretty much inedible.....very sour. I did some reading regarding traditional perry and apparently the authentic stuff uses inedible pears too. A friend's girlfriend, who is originally from Britain, really likes my perry as she says it is nearly identical to the commercial stuff she used to enjoy 'back home'.

I was running low on time, so I decided to try making spontaneously fermented perry and cider. I didn't pasteurise the juice this time - I just juiced the fruit and poured it into a carboy. The first time I made them, I brought the juice up to 80C, then sealed the pot using a lid and cling film. I then cooled it off in a water bath. I'm anxious to try the finished product as the thought of a 'lambic' cider or 'lambic' perry sound kind of good to me.

As far as what perry tastes like.....let's say it's refreshing. Very astringent, bordering on sour, with a beautiful full pear aroma. You can taste pears, but it's very very astringent. Imagine skinning a few bunches of grapes, boiling the skins, and then concentrating that. Once you get over the initial palate shock, it's actually pretty good tasting.

 

[dmcke109]

Thanks for all the responses - much appreciated

I'm keen as to get my first cider underway. Noticed some people ferment straight apple juice and some add a little hit of sugar to it to up the alcohol levels. Can anyone tell me what kind of alcoholic % you get with and without the sugar?