Beer Forum

stopping by a local orchard after work today to attempt my first cider this weekend.

couple of questions-

i have a slurry of wyeast 1028 rinsed from an esb last weekend. is this a suitable choice?

if i used this yeast would it be ill-advised to share with someone who has adopted a gluten-free diet?

should i just play it safe and look for cote de blanc dry yeast at the local shop?

thanks

Dunno if 1028 is a good choice .... iirc, malty flavors favored over esters, dry slightly smoky flavors according to White Labs WLP013 description. I'd think something with more esters would be more appriopriate.

And as far as the friend who has adopted a gluten free diet, it depends ........ if it's a choice, then you just slipping a piece of bacon to a vegan and no real harm done

But if it's medical ... don't do it. Some celiacs are so highly gluten intolerant that you could put them in the hospital. Rinsing yeast cannot guarantee removing all of the residual beer, and since the yeast were grown in a gluten-rich medium who knows what intact proteins are stuck to them or inside them.

animaldoc wrote:But if it's medical ... don't do it.

Yup. I only use dry yeast for my ciders and GF beers.

it's actually 2 friends- though neither are diagnosed with celiac's, one has lupus, and they both feel the diet improves their overall health. i wouldn't share without disclosing the yeast's former relationship with beer, i just don't want to see good yeast go to waste.

thanks for the feedback, may do a small batch experiment with the 1028 but will use dry wine yeast for what i plan to share.

fistwizard wrote:i just don't want to see good yeast go to waste.

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

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.

cytorunner wrote: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.

Yep.
I like wyeast sweet mead yeast for the cider i made.
and no rules, rules!!!!!!
To taste, brotha, to taste.
Im drunk