fairy boy cider question (yeast)

[fistwizard]

Sounds like a perfectly good excuse to brew something else, along with the cider.

used the 1028 for an oatmeal stout and pitched dry yeast for the cider. the orchard is a half mile from my place and will fill my carboys with unpasteurized juice, so more cider to come.

just wish i started sooner to have some for today. happy thanksgiving bn!

[Ozwald]

Sounds like a perfectly good excuse to brew something else, along with the cider.

used the 1028 for an oatmeal stout and pitched dry yeast for the cider. the orchard is a half mile from my place and will fill my carboys with unpasteurized juice, so more cider to come.

just wish i started sooner to have some for today. happy thanksgiving bn!

Yeah, I was hoping my 1.038 Blonde was going to finish uber-fast, but it's still a few days out.

[cytorunner]

I used 1028 in my last cider. I felt it came out really nice, pretty clean and nice a dry.

It was a pretty simple recipe; 5 gal pasterized apple juice and the 1028.

I hope that helps.

We're not discouraging you from trying/doing it; you just asked for options & opinions. If you like the results of whatever you're brewing & your goal isn't to win a comp or nail a style in it's traditional form, I say go for it whatever it is. One of the best parts of this hobby is that we can do whatever the hell we want to!

Another idea, you could split the cider & experiment with other kinds of yeast. A side by side comparison can really open your eyes to the nuances of different yeast strains.

I agree with you Ozwald, I just wanted to share my experience with 1028. I thought it made a nice dry cider fairly quickly with a little bit of yeast character.

Cheers Guys, Happy Thanksgiving

Jim

[Bugeater]

used the 1028 for an oatmeal stout and pitched dry yeast for the cider. the orchard is a half mile from my place and will fill my carboys with unpasteurized juice, so more cider to come.

just wish i started sooner to have some for today. happy thanksgiving bn!

Just fermenting it with the natural yeast is also quite good. Mine came out like a mildly sour saison. Good belgian character to it. You do need to make sure you add some sugar to bring it up to over 1.060-65 so you will quickly develop enough alcohol to stop the action of any acetobacter or you will have a carboy full of cider vinegar. Mine started at 1.088 and ended at 0.999. Quite tasty!

[fistwizard]

Just fermenting it with the natural yeast is also quite good. Mine came out like a mildly sour saison. Good belgian character to it. You do need to make sure you add some sugar to bring it up to over 1.060-65 so you will quickly develop enough alcohol to stop the action of any acetobacter or you will have a carboy full of cider vinegar. Mine started at 1.088 and ended at 0.999. Quite tasty!

was afraid to do this for the first batch so i used k-meta, but damn you make it sound delicious. thanks for tip- i used golden raisins, cinnamon, star anise and brown sugar up to 1.060 but will go more straightforward next time.