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Jul
Classic yeast that is neutral in character and a strong fermenter. The champaign yeast is more of a wine tasting cider.
It also puts a slight beer signature which makes the finished cider more approachable for beer drinkers.
Champagne yeast for cider. My favorite yeast for dry sparkling ciders is lalvin s ec 1118 yeast. Ec 1118 is a champagne yeast that consumes almost all of the sugar in a vigorous fermentation so you re going to have. Safcider yeast by fermentis for all types of ciders even under difficult fermentation conditions.
This is sometimes also referred to as a champagne yeast for its dry finish characteristics. 5 5 grams of safcider cider yeast is individually vacuum sealed in a aluminium light inhibiting pouch to retain yeast viability and freshness. Older references for cider making often advise using champagne yeast but modern choices have gone far beyond that narrow focus.
There are cider specific selections from commercial yeast producers as well as a whole world of yeast strains originally selected for beer or wine that also can be applied to hard cider making. Safcider is a champagne yeast that is commonly used to make hard cider and boasts the ability to do so effectively even under difficult fermentation conditions. It works with a very wide range of temperatures 50 86 with the ideal range being 64 75.
This is a shop favorite because it is a lot less aggressive than champagne yeast. Because it leaves a bit more residual sugar than champagne yeast a bit more of the apple character comes through. It also puts a slight beer signature which makes the finished cider more approachable for beer drinkers.
Using different yeast varieties can change the flavors and finish of a cider drastically. Some yeast such as cote des blancs a wine yeast will produce esters that complement the apple flavor and finish near 1 000fg. Others such as ec 1118 champagne yeast will nearly strip the apple flavor and finish extra dry.
Most wine yeasts including champagne yeast will dry out cider. Ale yeasts work better for keeping some sweetness in it. My one attempt at using a cider yeast from white labs can t remember the number ended up with too dry a finish.
The blackrock cider yeast was a nice summer brew that you could have out in the sun and was very refreshing. The other yeast have used is champaign yeast. That was a very dry crisp drink with an abv of around 13.
The champaign yeast is more of a wine tasting cider. Classic yeast that is neutral in character and a strong fermenter. Great for use in wine cider and mead allowing the character of the fermentables to become prominent flavors.
Wlp715 champagne yeast is pof this strain will contribute phenolic characteristics to finished products.