Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
Winter: Lager yeast fermented hot and aged on hickory. One day I woke up with a crazy idea for a hard cider recipe. Okay, it’s more than one day but, sometimes they actually work. I had been reading about fermentation temperatures and whether hotter or colder fermentations are better. I noted that much of the … Continue reading Making Winter Cider
This is the second of the non-Saccharomyces cerevisiae yeast that I plan to explore next season. In my first post on alternative yeast for hard cider, I covered Lachancea thermotolerans. A yeast that was misclassified for over 70 years before being identified through gene sequencing in 2003. This post is about Hanseniaspora uvarum, which is … Continue reading Alternative Cider Yeast: Hanseniaspora uvarum Overview
As I noted in my Mâlus Trivium post about potential alternative yeast for hard cider, there are several I plan to trial for the next season so I thought I would highlight each. One of those is Lachancea thermotolerans. The Lanchancea genus is a relatively newcomer from a classification perspective. In 2003, a new multi-gene … Continue reading Alternative Cider Yeast: Lachancea thermotolerans Overview
Yeast impact on residual sugar and acid in cider. While the research by M. Lorenzini and associates was done to assess the impact of yeast on volatile compounds in hard cider(1), I found it interesting for another reason. As part of the study, they noted the amount of ethanol each yeast produced and the corresponding … Continue reading Yeast Impact on Sugar and Acids
That rotten egg smell is hydrogen sulfide and there are 3 common ways it’s created. Have you ever made a hard cider and noticed a rotten egg smell? That is hydrogen sulfide (H2S). Saccharomyces cerevisiae, the most common yeast used to ferment hard cider, wine, and beer, can create hydrogen sulfide through 3 main pathways(1). … Continue reading The Source of Rotten Egg Smells (H2S) in Cider
Alternative Cider Yeast: Exploring High Aroma Non-Saccharomyces Cerevisiae Yeast While Saccharomyces Cerevisiae is the dominant yeast use for beer and wine, is it the best yeast for making hard cider? Many Saccharomyces Cerevisiae strains used for beer have mutated through yeast harvesting, cropping, and selective pressure placed on them over many years. These have created … Continue reading Exploring Alternative Hard Cider Yeasts
ATP: The energy used to power fermentation You might be asking what ATP is and why you should care. Besides being the energy source for many cell activities, even those in our own bodies, it is what allows yeast to ferment sugar into alcohol. Without ATP, we wouldn’t have hard cider. I have discussed yeast … Continue reading ATP: Adenosine Triphosphate
Saccharomyces Cerevisiae: DNA Sequenced in 1996 Saccharomyces cerevisiae was the first eukaryotic to have its DNA sequenced(1). It all started in 1992 when the first chromosome (III) was sequenced and published. 15 more chromosomes followed between 1994 and 1996 completing all 16 chromosomes found in the yeast. This effort was accomplished through a collaborative effort … Continue reading Yeast DNA
Types and average percentage of sugars found in an apple. While actual sugar levels vary by apple variety, weather, and orchard practices, the types of sugars as a percentage of total sugars are reasonably consistent. The majority is fructose followed by sucrose and glucose. The final amount is made up of other sweeteners like sorbitol. … Continue reading Apple Sugars
Killer Factor is not a measurement of the health risks associated with using a yeast in your fermentation. Instead, it is an assessment of how dominant a yeast can be in your fermentation. You may find commercial yeast strains labeled as one of four types. Killer (K)Sensitive (S)Neutral (N)Killer-Sensitive (KS) However, you may wonder what … Continue reading Yeast: Killer Factor
