Young’s cider yeast

[oblivious]

I am going to make a cider and I was wondering if anyone has used young’s cider yeast and was it any good. I was intending to use Windsor yeast but if the young’s is better I would give it a go.


Thanks

[oblivious]

Anyone at all tried this yeast?

[deadlydes]

yeah
its better than wine or ale yeasts but not as good as WLP750

[BarrowBoy]

I used this yeast in my first (and, so far, only) Turbo which I bottled last week so it's early to make any judgments. It got to work quickly but never 'exploded' into action - it just kept effervescing away for a week or so. I had a taste while I was bottling and it certainly tasted OK in its 'green' state - even Mrs BB approved.

[oblivious]

Thanks lads, will be ordering some

[David Edge]

Why are you adding yeast? The traditionalists rely on the yeast on the apple skins. The less traditonal use champagne yeast as far as I know.

Ian Priddey wrote an interesting review of cider making - it's on the Northern Craft Brewers site

http://www.northerncraftbrewers.co.uk/

There's also a UK Cider wiki http://www.ukcider.co.uk/wiki/index.php/Main_Page

[Chris The Fish]

that northern brewers site has an interesting article on steam beer, a style of which im brewing a the mo, with cascades and saflager so im not far off!

cheers david,

oh, and not to detract from the thread, i visited a cider museum in somerset only the other month and the head brewer looked at me gone out when i asked what yeast he used!

the cider tasted rank

but then again i think cider tastes rank full stop.

it was probably very nice, if you like that sort of thing.

[delboy]

Why are you adding yeast? The traditionalists rely on the yeast on the apple skins. The less traditonal use champagne yeast as far as I know.

Ian Priddey wrote an interesting review of cider making - it's on the Northern Craft Brewers site

http://www.northerncraftbrewers.co.uk/

There's also a UK Cider wiki http://www.ukcider.co.uk/wiki/index.php/Main_Page

It'll probably be a turbo cider which is made using cartons of pasteurised apple juice and possibly some sugar for extra fermentables, v.v. easy no crushing apples and therefore no apple skin yeast.

[oblivious]

Just pressed apple juice that has been flashed pasteurized, there is so no natural yeast and I don’t add sugar. I would be a little hesitant about Champaign yeast, not a fan of the stuff and I suspect will add very little flavor/.aroma

I got good results with Windsor yeast, medium dry with a hit of apple aroma, not bad at all, except it takes a long time to clear!

Thanks for the links David Edge