![]() ![]() One strain (with the great name of WM2018-J) has become a bit of a house favourite for mead. This made a pretty good mead, and so “behind the scenes” I’ve been purifying a few of the strains and running tests on them. A few years ago I made mead using yeast from my beehives. Every year I make a point of brewing a cider with Nottingham, usually pairing that with a second, more experimental, yeast or recipe.Ī Better Cider Yeast? Beehive from where I capture WM2018-J, the yeast used in this cider. In fact, I found out about it from this wonderful 2008 post over at homebrewtalk, where CvilleKevin tested a number of yeasts in cider, and identified Nottingham as one of his favourites. This year I added 1/2 tbsp of acid blend, and 1.5 tsp of tannin. Because of this, a bit of acid can help to brighten up the post-fermentation flavour, while the tannins add a bit of body. The latter two ingredients make up for the fact that my local cider mill is making sweet cider from dessert apples. Once fermentation is done I’ll clarify (if I feel like it), and add a bit of acid blend and wine tannin. But in short, I simply pour the fresh-pressed cider into a carboy, chuck in a packet of Nottingham yeast, and let ‘er rip. I’ve blogged about this in the past ( click for all cider posts), so I won’t repeat everything here. I am quite particular about my ciders – I like them dry, and am not a fan of flavoured ciders. Every fall I brew a couple batches of cider, using sweet cider from a local press.
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