This is the second article in my series on non-Saccharomyces yeast. In the first, I challenged the concept that Saccharomyces yeast is ideal for cider. While yeast is a critical element that defines the essence of cider, I asserted the view that we needed to break away from our current beliefs about yeasts. I proposed … Continue reading Non-Saccharomyces Yeast: Complexity & Sweetness
Category: Non-Saccharomyces
Non-Saccharomyces Yeast: Defining Cider from a Cider-Makers Perspective
What is the best yeast to use to make cider? The answer is simple. Whichever yeast creates the hard cider you most enjoy. Okay, I took the non-confrontational path but, it’s true. If you make cider you love from wine yeast, use it. If beer yeast makes the cider of your dreams, use it. If … Continue reading Non-Saccharomyces Yeast: Defining Cider from a Cider-Makers Perspective