Cider Yeast?

[cyrrus]

Wasn't sure whether to post this in the yeast section, but I thought I'd catch the cider heads around. I'm thinking of making up a simple cider to fill up one of my empty kegs and take to a music festival coming up. Woolworths has golden circle juice on special at the moment for $2 for 2 Litres so I figured 20 bucks for a keg isn't too shabby!

I've got a Safale S-04 yeast in the fridge but wondered how people go when using ale yeasts etc. in a cider. I want it to be nice but don't really have time to wait for a wYeast cider strain which I think I will order nontheless.

Any tips on what yeast I could use which I can get my hands on easily, or if a safale will turn out alright?

Cheers!

 

[bullsneck]

For what it's worth, I've heard of people having good results with S04 starting at 20. Apparently the esters work well with the apple flavor. I guess you can't pick acetaldehyde in a Cider!
I have a pack of S04 waiting for a bit of fermenter space to throw some apple juice on it.

 

[cyrrus]

Okay well unless anyone else speaks up (please do if you have something to say!) I guess I'll give it a shot. $20 isn't much for a gamble really although it will use up my valuable fermenter space!

 

[probablynathan]

I have only used s-04 in a cider once but I was very happy with the result.

 

[drew9242]

I'm about to try the same recipe as well. I did a bit of reading about what yeast people have been using. And for what it was worth quite a few people actually reccomended S04 over the wyeast cider. So ill be giving S04 a shot due to being able to just pick it up from the shop. By the sounds of it i should get my arse into gear, if i want it ready for the end of Feb.

 

[Byran]

I have used 1272 for a simple cider and I was very happy with it. If you keg you can just back sweeten with fresh juice to taste.

 

[bonj]

I recently made my first cider from 18L of Aldi apple juice and a sachet of US-05. It worked out really well. I reckon S-04 should do a decent job too.

 

[JDW81]

I'm a dry cider fan so generally head towards a wine or champagne yeast. My usual choices are Vintners Harvest SN9 wine yeast or Lalvin 1171 champagne yeast.

 

[mikec]

Make sure the juice you buy is preservative free.

 

[kahlerisms]

Gave this a go last night based on this thread. Looking forward to how the experiment turns out.

 

[jaypes]

Woolies have the $2 for 2L of Golden Circle apple juice at the moment, bought a trolley load.

I am leaning towards 2 batches, one with S-04 and the other with 4766.

Not a bit cider fan myself but my mates love the stuff

 

[mxd]

I have done one with us-05 and thought it was fine, I have just completed another using the cider yeast (dry) from CB and I think I prefer that flavour than the us-05

 

[bonj]

I have done one with us-05 and thought it was fine, I have just completed another using the cider yeast (dry) from CB and I think I prefer that flavour than the us-05

I'm not surprised that the cider yeast gives a better flavour. I'd say S-04 would probably be better than US-05 too. US-05 does a decent job, but I think it's a little too clean fermenting. From the info I've read, ciders with some acidity and tartness tend to be preferred by more people than the cleaner ones. I'm likely to continue using us-05 though, because it's easy and I'm lazy.

 

[Airgead]

Never used a beer yeast for cider. I tend to use 4766 or a wine yeast. As long as its clean fermenting and not too estery it shoudl be OK. I wouldn't use a Belgian yeast or a heffe or anything like that. A clean fermenting ale or lager years should be fine.

Cheers
Dave

 

[cyrrus]

Gave this a go last night based on this thread. Looking forward to how the experiment turns out.

Haha glad to see that I inspired some others! Mine's the same I wanted to keep it as simple as possible.


The OG of the juice was 1.040 so I put about 200-300g of dextrose in there as well. I ended up getting a 4766 in the end because I'm culturing some up to put in test tubes, but regardless of how this turns out I think i'll do two identical glass carboys and use a US-04 and a 4766 and have a good ol' fashioned taste off. One on the left tap and one on the right. See what people prefer. When I get the results I'll let you all know!

 

[jrsy85]

Here is mine from Christmas, I used Oztops wine yeast. http://goo.gl/yJ0OS

Cheers

 

[kahlerisms]

1.040? I measured 1.050. It was down to 1.020 yesterday (day 6) which I thought was a little on the slow side.

 

[bum]

Slow is nice for a cider. Low and slow FTW.

RDWAHAHB.

 

[drew9242]

1.040? I measured 1.050. It was down to 1.020 yesterday (day 6) which I thought was a little on the slow side.

That's about the speed of my first cider as well. Tastes good though. Bit confusing that it doesn't have a krausen, had to check a couple times to see if it was fermenting.

 

[kahlerisms]

That's about the speed of my first cider as well. Tastes good though. Bit confusing that it doesn't have a krausen, had to check a couple times to see if it was fermenting.

Yeah, was hoping to have it in the keg and on its way to being carbed in time for a BBQ tomorrow, but at this rate I'm not even going to take another grav reading until next Wednesday (day 13) and see how I'm going.

 

[Airgead]

That's about the speed of my first cider as well. Tastes good though. Bit confusing that it doesn't have a krausen, had to check a couple times to see if it was fermenting.

Cider doesn't throw a krausen. Same way it doesn't hold a head when you pour it. Its low in protein so the bubbles aren't stable. Its the protein in beer that makes the head stable.

Cheers
Dave

 

[JDW81]

Yeah, was hoping to have it in the keg and on its way to being carbed in time for a BBQ tomorrow, but at this rate I'm not even going to take another grav reading until next Wednesday (day 13) and see how I'm going.

IMHO cider isn't something you can rush. If you want to brew something quick and get it into you within a few weeks of pitching then cider isn't the drink to do it with, brew a heffe instead. As Bum said, low and slow for a cider and within reason, the slower the better (mine are in the fermenter for a month minimum). They also generally need long conditioning time. I tend not to touch my ciders for at least 6-12 months, drinking before that wouldn't do them justice. I cracked one that was brewed about 2 years ago the other day and it was one of the best ciders I've had.

FWIW I don't bother taking a gravity reading on mine until about week 3.

JD

 

[kahlerisms]

Took another reading on day 10. Not a lot more movement - down to 1.020. I think I'm going to put it to one side of the brewfridge and ignore it for a couple of weeks and keep on fermenting other things. I've got three cubes backed up that need some fermenter time - wasn't expecting my cider to take so long.

 

[kahlerisms]

Day 18 - 1012.

I think this is the slowest fermenting ale yeast I've had in three years of brewing

 

[Airgead]

Could be lack of nutrient.... Ciders are lower in nutrient than beer worts so the yeast may be struggling. Particularly an ale strain that is bread to work on beer.

Cheers
dave

Edit: On the other hand, a long, slow ferment is good for cider...

 

[JDW81]

Day 18 - 1012.

I think this is the slowest fermenting ale yeast I've had in three years of brewing

That is cider my friend, they all take their time. The wait will be worth it.

If you want to brew something quick, brew a hefeweizen. If you keg you can have it grain to brain in 7 days.

 

[Bludger]

As a rough and ready, before I had a fermenter, I threw Bakers Yeast (from the supermarket) into various 1.5 L and 2 L off the shelf containers of Apple Juice (preservative free). Capped with plastic film and a rubber band, then I went on holiday and forgot all about them.
Just sampled them this week. Of course they are flat (is still the correct terminology?), they taste of apples and boy do they have a kick. I like a dry cider and these are very dry.
Basically trying to say in my naive opinion that we should not get too fussed about yeasts.
Aldi Apple Juice tasted like an apple flavoured white wine. Worth doing in a fermenter with a better yeast and bottling to get some fizz. It was clear.
Nudie Apple Juice remained cloudy, is dry and tastes like apples. Some fizz would improve it immensely. And it has a kick like a mule. If I see it on special I will also try doing a "proper" batch.

 

[manticle]

Basically trying to say in my naive opinion that we should not get too fussed about yeasts.

Unless you actually enjoy well crafted cider instead of the bland fizzy stuff mostly available on the market, in which case juice and yeast choices are both important.

 

[JDW81]

Basically trying to say in my naive opinion that we should not get too fussed about yeasts.

I hope you've got a good flame suit, because you're likely to cop a hiding making comments like that on here.

The reason people spend a bit more money on yeast (for both cider and beer) is they are a known quantity and will give you consistent results, you know what is in them and that they aren't going to introduce anything unwanted into brew.

IMHO yeast is the star of the brewing process, and I am (and will continue to be) overly fussed about yeasts.

 

[bum]

Honestly, it's a bit too hard to get proper upset with the statement in question as he immediately goes on to say it would be better with a better yeast.