SC - feast disasters and recovery
Elaine Koogler
ekoogler at chesapeake.net
Thu Apr 13 08:53:13 PDT 2000
"Alderton, Philippa" wrote:
> I've been meaning to ask- what kind of yeast should you innoculate your
> cider with, if you want to get good stuff?
>
That really depends on who you talk to. To make a traditional cider, use
either the natural yeast if possible or an ale yeast. I like a Nottingham or
Windsor, some of my friends swear by Edme. The results will be anywhere from 4
to 12%, depending on how much sugar you add. (For a sweet, lightly alcoholic
apple cider, add about 1/2 a tablespoon of dry yeast and drink within 2-3
days.) You can get some interesting flavor variations using the different
styles of ale yeasts. To make apple wine, I use a white wine yeast such as
Lalvin 71B or K1V, which usually tops out at 16-18%. Some people swear by
champagne yeast, but I can't abide the aftertaste that champagne yeast leaves.
(The peach wine I made with it topped out at 23%.) YMMV Wyeast has a cider
yeast out that I just started, so I don't know how it will work. Unfortunately,
I don't know what the base yeast strain is.
The decision with yeast boils down to what you like to drink. I'm a
lightweight with a taste for sweet, so I prefer to make a cider of which I can
drink more than one glass.
- -Magdalena
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