Transfer Rumours Transfer Rumours thread

  • Please bear with us on the new site integration and fixing any known bugs over the coming days. If you can not log in please try resetting your password and check your spam box. If you have tried these steps and are still struggling email [email protected] with your username/registered email address
  • Log in now to remove adverts - no adverts at all to registered members!
Milky said:
Technically nothing. Cider is made with wine yeast usually, not a beer yeast, even though it's more often compared with beer.

Usually the difference is alcohol content and cider is most frequently carbonated but apple wine is frequently not carbonated. I don't think there is a hard cut off point where a cider becomes a wine though. A wine will have less of a fruit-flavour typically.

For my apple wine I used "champagne yeast", and although I didn't measure with a hydrometer so don't know for sure, I suspect it has about a 13% alcohol content.


There's also something called cyzer which is an apple melomel (wine made with honey as a primary food for the yeast).
Click to expand...
Actually two of the best yeasts for Cider is Nottingham Ale yeast and Safale S-04 English Ale yeast.
 
moreinjuredthanowen said:
oh can you confirm the carbonation is actually yeast farting in a sealed container to tap the gases? or are you taking clean co2?
Click to expand...
I carbonate my cider with a second fermentation in the bottle and is done by adding sugar when bottling and letting the yeast feed on it creating co2.
 
Zorba said:
Actually two of the best yeasts for Cider is Nottingham Ale yeast and Safale S-04 English Ale yeast.
Click to expand...

I didn't know that, I had assumed being fruit based the wine yeast would work better. Of course, I know even bread yeast will brew.
 
  • Like
Reactions: Tiresias
Milky said:
I didn't know that, I had assumed being fruit based the wine yeast would work better. Of course, I know even bread yeast will brew.
Click to expand...
You can actually buy cider yeast (Youngs) but not sure if it's not just wine yeast relabelled? I have tried champagne yeast and is ok but using the Safale yeast seems to retain more of the apple flavour.I'm sure you know different strains of yeast can affect the flavour.
 
Zorba said:
You can actually buy cider yeast (Youngs) but not sure if it's not just wine yeast relabelled? I have tried champagne yeast and is ok but using the Safale yeast seems to retain more of the apple flavour.I'm sure you know different strains of yeast can affect the flavour.
Click to expand...


Yeah, Champagne yeast results in a very dry wine and typically the drier the wine the less fruit flavour. If you stop the fermentation early it would have more of a fruit flavour. Even back sweetening after fermentation will bring back the fruit flavour a little.
 
I use food grade plastic tubing with an inline tap for transferring my cider from fermentation bucket to bottles.<laugh>
 
I just like saying farts :)

I did know a guy who was seriously stocked for cider in between trips round the globe on sales.

Huge cellar
 
Milky said:
Well ok then, this is a transfer thread. Tell me your opinion on malolactic bacteria?
Click to expand...

My opinion of bacteria extends only to Streptococcus thermophilus and only because my mrs made me drink Activia every morning.

It has a rather tangy after taste.
 
You must log in or register to reply here.
Top Bottom
Back