[dannyjed]

I just got some local cider for a great price and I haven't made any in a couple of years. I remember a Zymurgy article about this (can't find it right now) and the overall favorite among tasters was an English beer yeast. I can't remember which particular strain. Anyway, I'm open for suggestions.

[HoosierBrew]

I like 4766, 002, and 1056 best. They work nicely. I know others have good luck with other strains.

[ultravista]

I used WLP530 (Belgian) and maple syrup to make a Crispin clone. It was awesome.

[dmtaylor]

Scottish ale yeast was the favorite in Zymurgy.  I thought it was okay.  But still not better than the two best cider yeasts on Earth: Cote des Blancs, and US-05.  Cote des Blancs is super clean, sweet, and appley.  US-05 adds a slight crackery flavor and ends up more tart for some reason, but is very enjoyable.

[BrodyR]

I've used US-05, US-04, and various wine yeasts. I never notice a dramatic difference but that's probably because I back sweeten with fresh cider. Every yeast I've used has taken my cider down below 1.000.

[dmtaylor]

The one nice thing about the Scottish ale yeast is that it doesn't ferment so dry.  Should finish above 1.000, especially if fermented cool around 60 F.

[dannyjed]

The one nice thing about the Scottish ale yeast is that it doesn't ferment so dry.  Should finish above 1.000, especially if fermented cool around 60 F.

That is why I was favoring an English yeast, so I wouldn't have to back sweeten.

[erockrph]

I like Lalvin 71B wine yeast quite a bit. I keg and backsweeten, so I don't mind if my ciders finish dry. I have a batch with D47 ready to go once my current keg kicks. I'll be interested to see how this one turns out in comparison.

[HoosierBrew]

I like Lalvin 71B wine yeast quite a bit. I keg and backsweeten, so I don't mind if my ciders finish dry. I have a batch with D47 ready to go once my current keg kicks. I'll be interested to see how this one turns out in comparison.

+1.  I ferment dry as a bone, then acidify and backsweeten until it's just where I like.  Lots of ways to get there.

[erockrph]

I like Lalvin 71B wine yeast quite a bit. I keg and backsweeten, so I don't mind if my ciders finish dry. I have a batch with D47 ready to go once my current keg kicks. I'll be interested to see how this one turns out in comparison.

+1.  I ferment dry as a bone, then acidify and backsweeten until it's just where I like.  Lots of ways to get there.

Yes, I learned this year that the acidify step can be crucial. I've had good luck in the past without needing extra acid, but the juice I used this fall made a flabby, insipid cider until I put back some acid.

What acid do you use for your ciders? I've been using some wine acid blend because that's what I have on hand, but I'm wondering if straight malic acid makes a better cider.

[HoosierBrew]

I like Lalvin 71B wine yeast quite a bit. I keg and backsweeten, so I don't mind if my ciders finish dry. I have a batch with D47 ready to go once my current keg kicks. I'll be interested to see how this one turns out in comparison.

+1.  I ferment dry as a bone, then acidify and backsweeten until it's just where I like.  Lots of ways to get there.

Yes, I learned this year that the acidify step can be crucial. I've had good luck in the past without needing extra acid, but the juice I used this fall made a flabby, insipid cider until I put back some acid.

What acid do you use for your ciders? I've been using some wine acid blend because that's what I have on hand, but I'm wondering if straight malic acid makes a better cider.

I use malic and really like the acidity. I've never used the wine blend to compare. I also like to acidify because my wife likes a semi-sweet cider and the acid is a nice bright balance for that level of backsweetening.

[Steve Ruch]

The last two yeasts that I used on cider were Munton's standard and S-34/70. I was happy with both.

[erockrph]

The last two yeasts that I used on cider were Munton's standard and S-34/70. I was happy with both.

Did you ferment the 34/70 at lager temps and/or lager it cold after primary? I've wondered about lager yeasts for cider myself. I just haven't had a chance to try them out yet.

[mchrispen]

> I use malic and really like the acidity.

+1 - of course, malic acid is found in apples. I use malic in cysers and ciders, but use tartaric in berrymels.

[Steve Ruch]

The last two yeasts that I used on cider were Munton's standard and S-34/70. I was happy with both.

Did you ferment the 34/70 at lager temps and/or lager it cold after primary? I've wondered about lager yeasts for cider myself. I just haven't had a chance to try them out yet.

Both.