New Cider Yeasts

[irish_goat]

Thinking of throwing on some cider soon and have noticed 2 new yeasts in the White Labs vault. Numbers 2 and 7. Not sure how a "funky" cider would be like but the Scottish one sounds right up my street. https://www.whitelabs.com/yeast-vault

[Pheeel]

This was the same cider yeast that WillD asked Chris White at BrewCon last year

[irish_goat]

This was the same cider yeast that WillD asked Chris White at BrewCon last year

I was thinking that, although Will did ask for a low ABV yeast as well. Not sure this one will do that if it's a wine yeast blend.

[molc]

Group buy! That said, the funky kinda appeals

[irish_goat]

If a homebrew shop is reading, I'll take one of each if you'se fancy adding them to your next White Labs order.

[Leann ull]

I think that Scotish one 773 came from 028 which was something I had a go at 2 years ago and it was good.
http://www.whitelabs.com/beer/cider
To correct something I said earlier its not for residual sweetness but for apple flavour.

[irish_goat]

Interesting that WLP028 and WLP002 seem to be the most favoured.

[molc]

My first group buy cider was with S-04 until about 1.020 and then US-05 the rest of the way and it came out delicious. Tried to be clever this year with american wheat yeast and it wasn't nearly as nice.

[Leann ull]

You have to build these with AJ and DME not just DME btw!!
Think the logic is the yeast are happily swimming around in lovely clear DME and then you throw them into the diving pool in Rio.
Probably alright but a shock to the system.

"You can use either juice supplemented with nutrients or a malt-based medium to culture the cider yeast (as you would do with yeast for a beer starter). I would recommend making a mixture of half juice and half malt in order to acclimate the yeast to the cider environment, while still getting a good deal of nutrient and food from the malt. You can make a 2 liter starter with one vial of yeast."

[irish_goat]

Balls.

Hello,

The Yeast Vault program is only available in the US at this time and not internationally.

Sorry about that.

White Labs, Inc.
Sales/Customer Service

Not sure if maybe the HBSs will get a different answer though.

[Leann ull]

028 so 

[cruiscinlan]

Why not just use wild yeast from the fruit?

[Leann ull]

Because that's roulette and you could end up with 25l of cider vinegar

[cruiscinlan]

Because that's roulette and you could end up with 25l of cider vinegar

It's hardly roulette, I've only ever used the wild yeast. #brett4lyfe

[Leann ull]

If there aren't sufficient quantities of wild yeast on the skins and something else gets hold you will have 25l of salad dressing, it's happened in the past with folks that left it do its own thing. If you want to guarantee fermentation to drinkable cider you have to kill wild yeast and control fermentation, anything less and you run a risk. I take a chance with 1 drum every year, accepting it may have to be tipped, I've got away with it but I would never do it for all my juice.