Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
We have probably all heard the idiom "You say toe-mah-toe, I say toe-may-toe". Is that like saying a wild ferment and a natural ferment? Are they the same or do they mean different things? What about commercial yeast? As these errant thoughts started swirling in my head, I thought this is the perfect topic for a Cider Musing. I can … Continue reading Cider Musings: Wild or Natural
Do you have a packet of yeast where the expiration date has passed? Maybe you harvested some yeast from last season’s batch of hard cider but it has been sitting in the refrigerator ever since. Is this yeast dead and unusable or could it still be viable? The quick answer is that you can still … Continue reading Cider Question: Can I use expired yeast?
It seems like a simple question, but it’s really one of the most difficult to answer. Rarely is this question answered properly. More commonly, a quick answer is provided. That quick answer can be complex, like use this yeast for fruity flavors and this yeast for phenolic flavors. The quick response can also be simple, … Continue reading Cider Question: What is the best yeast to use for making cider?
Last season, I obtained some additional non-Saccharomyces yeast samples from the USDA-ARS Culture Collection (NRRL), which is based in Illinois. In this batch, I received two strains of Zygosaccharomyces rouxii yeast (Y-229 and Y-1294), which is a species that was positively noted in various research papers. For reference, Y-229 was found in grape must in … Continue reading Non-Saccharomyces Yeast: Zygoscharromyces rouxii Results
This is the third article in my series on non-Saccharomyces yeast. Initially, I reviewed the concept that the yeast commonly used for wine and beer, Saccharomyces cerevisiae, is not ideal for cider and could be considered a spoilage yeast. I proposed that most Saccharomyces cerevisiae yeast lack the properties critical for creating the essence of … Continue reading Non-Saccharomyces Yeast: Inoculating for Control
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
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
I was able to assess three Hanseniaspora uvarum yeast strains from the USDA culture collection for use in cider making. I provided a detailed overview on these and other non-Saccharomyces strains in earlier articles. Just search for non-Saccharomyces on the site or look in the post carousal below for the links. Hanseniaspora uvarum is a … Continue reading Non-Saccharomyces Yeast: Hanseniaspora uvarum Results
I tested 3 samples of the strain Lachancea thermotolarens from the USDA last year. Lachancea thermotolarens is a very interesting yeast and I suggest reading my overview if you want to explore it in more detail. I also explored Pichia kluyveri, Candida zemplinina, and Hanseniaspora uvarum. Just search non-Saccharomyces on the site or look for … Continue reading Non-Saccharomyces Yeast: Lachancea thermotolarens Results
I obtained 11 samples of non-Saccharomyces yeast from the USDA and have been conducting trials for my hard cider batches. Three of those strains where Pichia kluyveri. If you haven't read it, I would encourage you to review my overview of Pichia kluyveri and the other strains. Just search non-Saccharomyces on the site or look … Continue reading Non-Saccharomyces Yeast: Pichia Kluyveri Results
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