Re: [mba] [mnbrewers] hard cider recipes? - mba

14 Nov 2013

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<http://www.homebrewtalk.com/f32/results-juice-yeast-sugar-e…
.
Yeast nutrients are also very important. This Brewing TV
page<http://brewingtv.com/recipe/2012/9/7/hard-cider-recipe.html>has
the basics.
On Thu, Nov 14, 2013 at 12:54 PM, Al Boyce &lt;alboyce(a)comcast.net&gt; 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(a)yahoogroups.com [mailto:mnbrewers@yahoogroups.com] *On
 Behalf Of *Nick Caliva
 *Sent:* Thursday, November 14, 2013 7:56 AM
 *To:* mnbrewers(a)yahoogroups.com
 *Cc:* mba(a)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, &lt;mark(a)glewwe-castle.com&gt; 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
 Records
 Northland Insurance
 Travelers
 (651) 310-4780
 Right Fax # (877) 867-8713
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