Then play with the Starting Gravity (SG) to somewhere in the 1.030 to 1.050 range Start by setting the Final Gravity (FG) to 1 Want a lower ABV cider or mead? Use less honey with your mead or dilute your apple juice with pure water so that your starting gravity is down to 1.040, that will drop the results to ~5.25% ABV. If the latter, well that's just because mead and apple juice are ~100% short chain sugars (read: ~100% fermentable).įor example, if your apple juice has a Starting Gravity of ~1.050, then it will finish at ~1.000 yielding a 6.5% ABV. im open to try any yeast along as it dosnt cost heaps. im looking at making a draught cider or a dry one with a hint of sweetness in it.
the wine yeast ferments the cider toooo dry.
The biggest complaint was that it was too strongįlavor too strong? Or too strong, ABV-wise? the cider i make is all juice from the supermarket, yeast nutrient, sugar, and vintners harvest SN9 wine yeast. Lalvin D47 (another wine yeast that works well.)įrom my readings, I've heard of folks using Safale S-04 and S-05, but I've not tried either of these. Cider lees, a microbial by-product of the cider industry which is primarily comprised yeast cells was subjected to subcritical water mediated hydrolysis.Vintner's Harvard SN9 (a wine yeast, but works really well).Mangrove Jack's M02 (light and fruity, retains the apple character).But there are others worth trying (in order of my personal preference): This isn't to say that it isn't good for hard cider, as well. Nottingham has always been a beast on fermenting for me. It's classified as an ale yeast and is usually used for making beer. This is perhaps the "crowd favorite" if there were one. We are delighted to announce that the Nottingham Robin Hood Beer and Cider Festival will return to Trent Bridge cricket ground in 2022, from Wednesday 12th. One fermenter received 2 cups of frozen blueberries while the other remained plain. The capable fermentation temperature range is 54-82. A lot of folks use Lallemand's "Nottingham" yeast and get reliable results. The Setup: To do this experiment, I prepared two, one gallon batches of cider using the same apple juice with a 1/2tsp yeast nutrient and a 1/4 packet of Nottingham Ale Yeast in each. Our active dried yeast is suitable for all types of ciders & is able to ferment under various conditions.
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