Tonight, I pulled a sample from the bubbling carboy to check on the current specific gravity. The hydrometer read 1.004.
I tasted the cider and all I can say is ale yeast is the way to go. When making hard cider, use ale yeast.
Yeah, I said it twice and it’s still early but this cider is way superior compared to the one I made with champagne yeast.
Sure, my base cider was probably better this time around too. Even without that variable, I now know the difference between an apple wine and an apple cider.
I was going to bottle it up after my final gravity target was hit but the plan now is to rack this cider into a new vessel and let it clear. I may stick it in the fridge to slow fermentation and hasten the clearing.
Once it’s clear, I’ll bottle. The target is to have something to drink at Thanksgiving. I think the timeline is tight but doable.
Jack
I have two carboys of the identical cider going right now. I pitched US-04 ale yeast into one and cotes de blanc white wine yeast into the other. The ale yeast one smells appley and fruity and delicious. The wine yeast one has massive amounts of H2S coming out of it (rotten egg). I treated the wine yeast well – rehydrated it with Go-Ferm Protect, added Fermaid K at the start of fermentation and at 1/3 sugar depletion, but still it smells awful. We’ll see if the stink subsides with time, but so far the ale yeast is leading in the standings.
John
Nice. Thanks Jack. Another vote for ale yeast!
chris
I think your timeline will be fine. Partially clear the cider in a secondary for a week and then bottle and carbonate. The cider will be young for thanksgiving but perfectly drinkable.
The choice of yeast is a subjective thing. I grew up in Devon in the southwest of England and all the farmhouse ciders there are bone dry even the ones that are supposed to be sweet. I like that, so I use lalvin e1118 in my cider.
In fact, I think I’ll make some more today.
Eric
I prefer ale yeast as well and typically will use Safbrew S-33 or Safale S-05. It leaves a dry Cider, with a nice fruity aroma, which I prefer over the champagne taste. It’s great to drink as-is or you can spice it up. My wife has Celiac (allergy to Gluten) so I make several batches a year. I try to change up the flavoring depending on the season. During the Fall, I will typically make a spice “tea” before kegging and it is always a big hit at Thanksgiving. I boil about a half gallon of cider, add a pound of light brown sugar, 1 1/2 tablespoons of Cinnamon and Nutmeg and a 1/2 tablespoon of cloves, then stir it into the keg. It gives it a nice apple pie taste that is great with Thanksgiving dinner.
When I used champagne yeast, I also had the strong sulfur smell, which subsided after a few weeks.
I get my cider from a local orchard, http://www.mannorchards.com/ in Methuen and have great success. When Cider is out of season, I will use Mott’s apple juice (nice and cheap at BJ’s wholesale). It doesn’t have as complex character but is still very good.
jason
excited about this post as I’m brewing my first batch of cider in the next week or so. I have champagne yeast and ale yeast… had decided to use ale yeast based on this post, but was at MLHS today and asked the guy what he used and he showed me the cider yeast from wyeast. have you tried that? thanks!
Eric
I haven’t tried the cider yeast from WYEAST but have used White Labs English Cider Yeast ( WLP775). It was a dry cider but left a nice apple finish. This also had a strong sulfur smell that subsided by the end of fermentation.
Luis
Hi, there. Ale yeast will do its work faster than champagne, isn’t it?
John
Hi Luis – not necessarily. I haven’t noticed too much difference in terms of fermentation time between strains but I’m not in a rush either.