This yeast is best fermented at around 65F and will require a little extra time to fully ferment.ĮC-1118 Champagne Yeast: If you like a super dry cider with the ability to have a high ABV, this will do the trick. CdB finishes with a final gravity around 0.997-1.000 which is still dry, but not as dry as a champagne yeast. The Cider House yeast ferments quickly and finishes dry.Ĭote des Blancs: This yeast produces its own apple and pear esters that enhance the cider flavor. It makes for a good beginner yeast as it already includes the recommended dose of yeast nutrient in the package. It finishes slightly above 1.000 SG so it leaves a nice touch of sweetness as well.Ĭider House Select: This high ester producing yeast adds depth and flavor to cider. S-04 yeast ferments quickly and has high flocculation, meaning it settles out really well so it produces clearer ciders. Safale S04: Another ale yeast that I highly recommend because it is so flexible. Nottingham complements the apple flavor nicely with fruity esters and generally finishes around 1.006-1.002 SG in my experience. Nottingham Ale Yeast: This yeast is one of the favorites that I use often, especially when going for a semi-sweet cider. Read the manufacturer’s specifications for the best results. Some yeasts also require yeast nutrients when used for cider making because cider can relatively low in nutrients. Higher temperatures tend to stress yeast which can result in high SO2 production or off flavors.Įach type of yeast is cutrued and bred to have different qualitys that are benifical to a specific type of recipe. Generally, a lower temperature around 60-70F will result in a slower and smoother fermentation. While the yeast itself is the workhorse, they need the right conditions to thrive and be healthy. The results were wildly different and shows how one strain can match beautifully with cider while the other seems to ruin it. Lallemand Brewing Nottingham is an English style ale yeast selected for its high performance ability and versatility. The Home Brew Association did an interesting experiment where they tested 7 different yeasts using the same cider and techniques. Others, such as EC-1118 champagne yeast, will nearly strip the apple flavor and finish extra dry. Some yeast, such as Cote Des Blancs, a wine yeast will produce esters that complement the apple flavor and finish near 1.000FG. Using different yeast varieties can change the flavors and finish of a cider drastically. They all produce alcohol so why try different yeast?
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