Newbie needs cider making advice...

[Magaly]

Hello everyone,

The apples are starting to grow so my hands are starting to get itchy! As I can't do anything yet, I'll have to stick to doing research and typing on the forum.

I will be making cider for the first time this year and I would like some advice... I've got all the equipment from last year, unfortunately the apple trees weren't on my side and there was only one apple in one of the 3 trees and all the way in the top and I couldn't even reach it.. :cry:
But this year it's looking promising and I should be able to get loads of apples from our trees! :-)

I want to make a couple of different types of cider and a cider wine.
The idea is to make a low-ish alcohol sweet one with 4/5 percent, one sweet one that's 7/8 percent, a sweet apple wine of say 11/12 percent and a dry apple champagne and depending on how many apples I have a very high alcohol one as well.

The main question is, what is the best type of yeast to use?
And do I need to use any flavor enhancers?
Ow and all tips are welcome of course!

Thanks in advance

Magaly

P.s the reason I'm doing so many is that we'll probably get married summer time next year and I would like to serve the cider at the wedding, if it's good enough

 

[brisboy]

Champagne yeast is common for ciders. But it's more suited to dry but would be good for your higher alcohol sparkling one. Perhaps a low attenuation beer year like s-33 for your sweet low and medium alcohol ciders. Hope you enjoy yourself in any case.