Using Yeast

This is a brief discussion about good yeast strains for cider and how to use them.

[@igenr8]

These videos are just what the novice small-batch cider maker needs. Also very helpful for all of us to understand what cider is and why it tastes the way it does. Thank you.

[@cameronfrary9896]

Exactly! I'm just getting into the hobby and this channel is a godsend. I expected them to have tens of thousands of views!

[@gbparn]

I used a Norwegian yeast called Kveik, heirloom apples from my orchard. My 1.060 batch fermented to 1.004 in about 72 hours. The apples really came through and was lovely. It ferments wonderfully at high temps.

[@mackinbox]

I never thought I would be so engaged watching a video about yeast, but…

[@SA-vu4ed]

Helpful video thank you! Would you consider making a video on yeast-washing?

[@Number12Cider]

Thank you. We have not been re-using/washing yeast but it is a good idea and we will consider it.

[@CideryFromScratch]

Awesome video, keep them coming! Funny you should release a yeast video. We just started our 11 batch at home and we are comparing 4 types of yeast with the same juice (ec1118, premier blanc, saf ab-1, saf tf-6). We are very excited to try them all! What yeast would you recommend for a sweet cider?

[@Number12Cider]

If you have access perhaps try White Labs English cider yeast (WLP 775). Stay away from the champagne yeasts.

[@CideryFromScratch]

@@Number12Cider thanks guys!! we will try that next!!

[@farminfabrication2208]

Great video!! My cider is always too strong and too dry, presumably if I used a yeast that left residual sugar it would help. Can you recommend one? Thanks.

[@Number12Cider]

You might try White Labs English Dry Cider yeast. WLP775

[@bensigl3766]

​​@@Number12Ciderwlp775 ferments to +15% ABV, that's one of the last yeasts I'd recommend, second only to champagne yeasts if you're trying to avoid a dry, too-strong cider. For a sweeter cider try an ale yeast like US-05, Nottingham, or Lutra Kveik. If you don't want a beer yeast, try SafCider AC-4 or AS-2.

[@peterperigoe9231]

Would you Sulphate (Camden tablets) your apple juice before adding the proprietary yeast? Also do you check the pH and S.G. before adding yeast I live in Ireland and find it hard to get yeast, my nearest home brew shop (3 hours drive) only carries Harris and Youngs Yeast. Oh Thanks for the video!

[@Number12Cider]

Hi. Yes, we do sulfite our juice 24 hours before adding yeast. Not familiar with those yeasts. You can always try a "wild" ferment wherein you do not sulfite and allow the wild yeasts in your environment to take hold. Also, yeast packets can be readily mail ordered. I might try that in addition to using one of the yeasts that are available to you.

[@stevewilko1172]

Hi Gents, loving the videos, learning so much. Thanks. Quick question if I may ask please, what would you suggest is the shelf life of dried yeast if you bought it in large batches ie not bought in the little sachets but rather in large containers that you wouldn't use all at once when opened? Cheers in advance from the UK 🇬🇧 👍

[@Number12Cider]

Hi Steve. The manufacturer is probably the best resource for this but two thoughts: first, we believe a dried yeast should last quite a while (like a year) if stored in a closed container and a cool environment and; second, if you try to re-hydrate some of it in a small container of warm water you will probably quickly find out if it remains viable. Good luck!

[@echrzastek]

Can you guys do a video about aging hard ciders?

[@Number12Cider]

Thanks for the suggestion! Definitely a good topic idea so we will discuss.

[@jamesvigil707]

Crazy question…. Could you use a sourdough starter?

[@Number12Cider]

Yes - that would ferment the sugars and make alcohol. Flavors likely to be much different though as the yeast variety strongly influences character and aroma.

[@jamesvigil707]

@@Number12Cider thanks for your reply. I actually tried it a month ago with some store bought juice and it worked great. I don’t have any thing to compare it to but I thought it tasted good.

[@darrenday6723]

How much yeast should you use for 5L. I've put in about 5g in my 1st batch, should i adjust that!

[@Number12Cider]

Obviously we are talking about dry yeast here. That sounds about like a typical 5g dosage so it should work fine. I would not worry too much about putting too much in as you can rack it off the lees after the ferment is complete.

[@lukastojanovic8551]

What do you think about Safale S-04?

[@Number12Cider]

HI. So after trying a number of beer yeasts early in our cider-making career - we have generally avoided them. We mostly work with wine, mead and cider yeasts. We have not used Safale S-04 but hope for a report on your results if you use it!

[@asjaahd9522]

how long should hard cider age for

[@Number12Cider]

Hi. It depends. Typically a dry cider should be allowed to age for a month or so after racking to self-clarify and mature. A good rule of thumb though is that if it is not your favorite cider after a month or so, let it age some more. Once racked off its lees, cider ages well for up to about 2 years. Often it naturally goes through a malo-lactic fermentation as it ages which significantly reduces acidity and often contributes complexity. That complexity can be off-putting to some people but we love it. Either way, the flavor can change quite a bit from the day of racking over the course of a year or two. Back-sweetened ciders do not need to age.