I have returned from my European adventure and am back home in Southern Arizona. Therefore, I am again shipping cider yeast to those in the contiguous United States. You may remember that I was experimenting with various non-Saccharomyces yeast strains (search “non-Saccharomyces” below for more of those articles) from the USDA culture center in Illinois. For example, I used several different species of the same non-Saccharomyces genus in a common juice base to assess the potential of that genus for cider and to pick the best performing strain. I also explored how three different genera affected the same apple blend. This experiment highlighted how yeast can have a very dramatic impact on the finished cider. The yeast affects the aroma and acid profile directly during fermentation. I also found yeast that had a positive impact on the aging process. It is why I have highlighted the critical importance of both the apple variety and yeast when creating a cider.
For example, I wasn’t pleased with the initial results of my ciders made with Hanseniaspora uvarum. This was especially true when compared to other non-Saccharomyces yeast. However, when I aged these ciders, I noticed a marked improvement and loved them. It has become a yeast I routinely use with higher acid and phenolic ciders that I plan to age longer. Another example is Pichia kluyveri, which I use when making a fruitier cider that I plan to drink young. For Lachancea thermotolarens, I use it to create sour and fruity ciders. The strain I selected seems to create sour cherry and apple characteristics that I really enjoy. The souring is not excessive but noticeable. I also find that I can create natural residual sweetness with these two yeasts without much intervention. I simple rack around 1.010 and cold crash followed by a couple more racks as the cider clarifies. This has allowed me to force carbonate and create a naturally stable cider without needing preservatives or pasteurization.
If you want to try some of these yeasts, I am again offering them on the Cider Yeast page in The Shop. I also have additional genera that I will be testing and offering once I assess their performance. If you have a specific need, you can always contact me through the contact page.
Looking for answers to your cider questions, search the site.
Looking for the Cider Yeast Page. Here is the link.
PricklyCider.com 