I concur with Al on it not mattering what yeast you use as far as sweetness is concerned. It will contribute some flavor but that is of course a personal preference. A cool reference from many years ago is this thread from homebrewtalk.

Yeast nutrients are also very important. This Brewing TV page has the basics.


On Thu, Nov 14, 2013 at 12:54 PM, Al Boyce <alboyce@comcast.net> wrote:
 

I use White Labs English Cider yeast.  But my experience has been that it doesn’t matter what yeast you use – they will all take your cider down to 1.000 or below unless you stop fermentation somehow. 

 

My preferred method is to let the cider ferment 4-5 days then start tasting it. When it reaches the desired sweetness – rack it off the yeast into a keg and add potassium sorbate.  This will SLOW yeast propagation, but not STOP it.  If you then chill the keg, your cider should stay close to that sweetness level.

 

If you want to bottle-condition, you should refrigerate them all to keep sweetness at the desired level.  Otherwise you might consider heating the bottles in a hot water bath to around 170 F to pasteurize your cider.

 

- Al

 

From: mnbrewers@yahoogroups.com [mailto:mnbrewers@yahoogroups.com] On Behalf Of Nick Caliva
Sent: Thursday, November 14, 2013 7:56 AM
To: mnbrewers@yahoogroups.com
Cc: mba@thebarn.com
Subject: Re: [mnbrewers] hard cider recipes?

 

 

What yeast/method would be good to make the cider as sweet as possible?

On Nov 14, 2013 7:53 AM, <mark@glewwe-castle.com> wrote:

 

I usually heat pasturize - 170 for half hour is plenty.
Then cool and pitch yeast. Cote d Blanc is a cheap yeast and fairly good.
The yeast you choose has a big difference on the style - New England,
English, German, French, etc.

Mark

> The cider buy is the Saturday.
> Does anyone have some good cider recipes or techniques they want to share?
> Is it a good idea to use Campden tablets to kill the wild yeast?
> What are some good yeasts to use?
> I've added the frozen apple juice concentrate to boost up the gravity a
> little
> and to sweeten it before force carbonation.
>
>
> Mike Swalinkavich
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