SC - Judaism

[Jeff Gedney]

These two Web sites have good information about yeast for ciders:

http://sun1.bham.ac.uk/GraftonG/cider/homepage.htm
http://www.lallemand.com/brew/InFerment/Articles/Article_Cider.html

This is a big subject, and a lot depends on personal preference - there is
no "best" yeast for cider, it depends on the type of cider you want.

For example, a lot of people use Champagne yeast; it works great and is
very robust, gives very consistent results.  But it will invariably produce
a completely dry cider, because the yeast will consume very last molecule
of sugar.  Some people don't like that, and use a weaker yeast, like an ale
yeast.  But some people don't like the flavours produced by ale yeasts, so...

Good Luck!
Colin

At 05:55 PM 4/12/00 -0400, you wrote:
>I've been meaning to ask- what kind of yeast should you innoculate your
>cider with, if you want to get good stuff?
>
>
>Phlip
>
>Nolo disputare, volo somniare et contendere, et iterum somniare.
>
>phlip at morganco.net
>
>Philippa Farrour
>Caer Frig
>Southeastern Ohio
>
>"All things are poisons.  It is simply the dose that distinguishes between a
>poison and a remedy." -Paracelsus
>
>"Oats -- a grain which in England sustains the horses, and in
>Scotland, the men." -- Johnson
>
>"It was pleasant to me to find that 'oats,' the 'food of horses,' were
>so much used as the food of the people in Johnson's own town." --
>Boswell
>
>"And where will you find such horses, and such men?" -- Anonymous
>
>
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