Hello. I've heard good things about Lavlin 71B for a good unaged cider because of MLF. Any other good yeast strains for a quick turnaround young dry cider? I'm cautious of beer/ale yeasts because I'm looking for a bone dry cider.
I've done several ciders with ale yeasts that finished below 1.000 SG. From my anecdotal experience, unless you're fortifying your cider to a high OG, they'll dry it out just fine. Just give ’em a healthy dose of nutrient.
I usually use English ale yeasts because they throw more esters which can contribute a perception of sweetness without the actual sugar.
But there's a cider house here in OKC that specializes in "beer inspired" ciders — they use all kinds of ale yeasts — Saison, Belgian, Chico, etc.
I just made a dry cider with this and it's one of the best I've ever made. I don't know if I want to revert to anything else I've tried in the past. As @z-bob said, it's a white wine yeast.
If you don't want it too dry, I've had success with Nottingham--it would finish with residual sweetness--(1.010, believe it or not).
Post time 2022-9-25 08:57:43
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