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BREWERY LAB &
KARA TAYLOR
ANALYTICAL LAB MANAGER
HOMEBREW CON 2016 - BALTIMORE
Cider: It’s all about the yeast
OutlineDifferent options for yeast
Nutrient requirements for yeast
Pitching rates
Alternative strains and Spontaneous fermentation
Picking the right yeastWhat characteristics do we want ?
Residual Sugar: Dry / Sweet/ Semi- sweet
Juice- flavors and aroma forward?
Yeast forward?
Bramblewoodcider.com
Yeast OptionsWine Yeast – clean flavors, acid tolerant
Beer Yeast – unique flavors, attenuation variations
Bread Yeast – harsh flavors
Cider Yeast ? – not many options
Wild Yeast / Bacteria – unique, complex flavor profiles
Spontaneous? – unique but difficult to control
Beer Yeast – S. cerevisaePopular Options
-WLP001 California Ale Yeast
- English/ Scottish Strains ◦ Low ABV tolerance/ Low attenuation
- Hefe/Belgian Strains ◦Add low spice character
◦ Low ferulic acid in apples
Wine Yeast- Often S. bayanusLots and lots of options
-Typically flavor neutral
- Acid tolerant
- Lots of options dry and liquid
Sour Cider
Transforming a sweet beverage to a tart one!
Add lactobacillus after or mixed with yeast
- “Sour kettle” doesn’t quite work here
Brettanomyces and Lacto need to be added at the beginning
- No residual sugar
Spontaneous Fermentations
VS
Can be co-inoculated with species such as Torulaspora spp., Candida spp., Lanchea spp., Pichia
spp., Hansenula spp.
I.e WLP611 New Nordic Yeast Blend – isolated from apples in Denmark
Does juice type matter? YES! Quality will depend on: Filtered / UnfilteredConcentrate What type of apples?
Look out for preservatives such as sodium benzoate
Ideal cider fermentation conditions Apple juice is a poor medium for yeast health ◦ Low pH (re-pitching)
◦ Low amount of nutrients
Avoid off flavors- Use nutrients! - DAP
- Fermaid K/ Fermaid O
Fermentation ControlEasy available sugars- Glucose, Sucrose, Fructose
Temperature: Max temp 75F for most strains ◦ Reduce fusels
Cold crashing – keep residual sugar
Pitching Rates
Pitching Rates1/3 of typical brewing rates – similar to wine
Why? ◦ Easier sugars to consume
◦ Typically lower ABV
◦ Want a longer, slower fermentation
◦ Do you need a starter?
Juice Limitations Mild backbone – off flavors and aromas will come through strong
Quality of apples/ juice will greatly influence the product you can make ◦ Use yeast to take lower quality juice and
make it fun
Nutrient Limitations Most apple cultivars are deficient in YAN (Yeast Assimilable Nitrogen) ◦ YAN= Primary Amino Nitrogen + Ammonium Ion
◦ Ideal YAN = 140-200 ppm
◦ YAN naturally ranges anywhere from 40 to 150ppm.
Look for strains that have low/med nutrient requirements
Malolactic FermentationShould you perform a MLF?
Add bacteria (Oenococcus spp.) at end of fermentation
Watch out for diacetyl!
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