TC yeast Question

[frany8472]

does it make any difference whih type of yeast you use? i have made two batches on with wine and one with beer yeast. the first one took a while to ferment, and is sill clearing. the beer yeast has fermented much quicker.

[Curious Brew]

I've always used Champagne yeast, it normally ferments out and clears after between seven and ten days.

That's at my kitchen's ambient temperature, about 20 degrees C.

[incapete]

I use a Champagne yeast too - ferments well, clears well, gives a good (but quite soft) slurry that I sometimes re-use with my next batch. I might have a play with some of the cider yeasts around but I'm happy with what I've got so far.

[PieOPah]

Some people have been known to use bread yeast for making TC. Not something I would personally like to try....

I made a batch with Muntons Gold and a batch with Champagne Yeast (iirc). The Beer yeast was the better of the 2 batches - it was a long time ago though. I also don't imagine that TC is something that I will be making again in too much of a hurry!

[Bryggmester]

I have tried Safale SO4 beer yeast, Youngs cider yeast and Whitelabs liquid cider yeast. Of the three, Whitelabs came out best for flavour with Youngs a close second. The Safale produced a perfectly acceptable TC. I now tend to use mainly Youngs as a compromise between flavour and convenience. Never tried Champagne yeast but a lot of people swear by it.

[CyberPaddy66]

Just finished a batch of TC using Youngs Wine Yeast, got to say it tasted a little thin before I topped it up with more AJ now it's like Scrumpy