I used half this package to ferment 7 gallons of apple cider into 8 % alcohol. It worked perfectly and with complete abandon and disregard for time or temperature... however, the process was complete. I have now added vinegar bacteria and mother to the alcohol and am converting the same to apple cider vinegar (with the help of my little bacter friends). It's from Canada...nothing bad ever comes out of Canada!
First time using yeast to make hard cider. Ued too much first time, Brew way yeasty and very dry but I drank it anyway and it carries a punch. Bought WTEAST specifically designed for Hard Cider. It flopped miserably and I am redoing it using the LALVIN EC1118. The brew is bubbeling along quiet well with added nutriants and additional sugar. As for me and my house I will stay with LALVIN EC1118 because it works, or at least so far it does. I make my batches in one gallong containers. Large batching just dosen't work for me for some reason and brewers cant seem to tell me why. I believe the WYEAST was bad. I will try white labs for cider in the future to see how it does, but LALVIN ec 1118 seems to work o.k. Experimentation will reveal the truth. I use 1.5 grams per gallon with 8 tablespoons of bakers super refined sugar. I use to wild ferment and that never gave any punch, just made it bubbely. Just remember when you get a finished product it will not taste like apple cider but more like a dry wine. I will continue to keep LALVIN on hand as a back up or as a permanent starter.
I used this for a hard cider. It fermented all the way out to like an SG of .98. At first the cider didn't taste good at all, but if you are going to age your cider for a while then this is the cider for you. I tried the cider again after like 6 months and it tasted a whole lot better. Starting with clear apple juice, the yeast dropped out perfectly and left no haze at all.
This is an amazing champagne yeast! You can pretty much carbonate anything when you use this for your yeast. Very wide functional temperature range and it has never failed to restart a fermentation for me!
When making your own Hard Apple Cider label the product accordingly before placing in the fridge unless you want some ripped 3 year old falling all over the place.
Feature Product
- Recommended for all types of wine, including sparkling wine, late harvest, and cider
- May also be used to restart stuck fermentations
- Manufactured in Canada
Description
Recommended for all types of wine, including sparkling wine, late Harvest, and cider. May also be used to restart stuck fermentations.
Very good activation, made a cherry apple cider. Came out to 6.5%. Only got a small taste due to an O-ring failure on my keg. But the taste I got was good.
I have now made two purchases of this yeast. If the second one as well as the first, I'll be totally thrilled. I put together a 5-gallon batch of Apple-Cherry wine on the 4th of April and it is still fermenting. It's down to about 1 bubble every 38 seconds, so it will keep going for another week or so. With my second purchase of this yeast, I plan to make a batch of all Cherry from concentrate. Very pleased with the product.
This yeast will ferment lots of sugar to make completely dry, high alcohol cider! Activates reliably. Imparts relatively little yeasty flavor. Let your cider age for a few months in a cool space, and you'll have some nice cider.
Bought this because my applewine stalled. Pitched it in a small, sanitized container with some juice, swirled it around every 15 minutes for a couple of hours for it to get going and pitched the psuedo-starter into my carboy with the wine. It fired right up and finished the wine as needed.
worked well
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