TC: What yeast should I use?

[Proper English Brew]

Hey all, I need some help. I have planned to make some TC for the first time. Should I use 'Gervin Ale Yeast or 'Youngs super wine' yeast?
Thanks! :

 

[FatherChristmas]

I've used super wine yeast with success, certainly ferments to dryness!

 

[BarnsleyBrewer]

Young's Cider yeast is o.k for a dry cider. :thumb:
Steer clear of the ale yeast, I tried it once. :sick:

 

[oldbloke]

I've used a variety of yeasts, and they all work.
I mostly stick to Young's cider yeast - it gives the clean crisp taste my wife likes in a cider.
I tried Munton's Gold ale yeast, just to see, and it was a bit less clean/crisp, a bit fuller, but not that much different really.
Some people insist on a champagne yeast - I've used one, it came out fine.
I've tried a few wine yeasts - some give a definitely funkier flavour (SB24 IIRC - rc212 fairly clean; also used Gervin D and 5 but can't recall much of the flavour they gave)
I know some people have used bread yeast and it's worked OK.

 

[Proper English Brew]

Ohh sorry I forgot to say I really don't want it strong/dry.
So it ferments out to be like 4/5%?

 

[BarnsleyBrewer]

Ohh sorry I forgot to say I really don't want it strong/dry.
So it ferments out to be like 4/5%?

Try this....
SWEET YEAST

 

[oldbloke]

Ohh sorry I forgot to say I really don't want it strong/dry.
So it ferments out to be like 4/5%?

4l AJ + 0.5l tea ferments out to 5%, near enough.
If you use less AJ it won't be appley enough. IMHO.
People who want it sweet generally add some non-fermentable sweetener such as Splenda, or serve over a bit of AJ - stopping the yeast before it goes dry without that means you have to force carbonate
The "sweet yeast" is a new one on me, looks interesting

 

[graysalchemy]

To get a sweet cider you are going to have to back sweeten with splenda etc. As to a yeast a cider yeast would be best. :thumb:

 

[Proper English Brew]

Thanks, have you got any recommendations for a cider yeast?
Does this look okay?
http://www.balliihoo.co.uk/vinclasse-ci ... -p-50.html
:

 

[Cyclops]

Young's Cider yeast is o.k for a dry cider. :thumb:
Steer clear of the ale yeast, I tried it once. :sick:

Yes do steer clear of ale yeast, I used nottingham once, turned out horrible, infact the bread yeast was better than that.

 

[graysalchemy]

The best yeast I have found is to culture up the yeast from a bottle of old Rosie. Have a look here at my how to guide.
The advantage of Old Rosie Yeast is that it appears to be infected with the Malolactic bacteria which will allow Malolactic fermentation to take place once the normal fermentation is complete. This will give your cider that authentic farm yard twang of a west country cider.

You will need to add 1 tsp of malic acid per gallon to you cider and leave it in bulk to mature for a good couple of months, the longer the better really.

:thumb: