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Carbonate cider?
I've made several batches of hard cider both from preservative free juice and I have crushed apples and made my own cider. Both times I used Danstar's Nottingham yeast to ferment completely dry as I don't like sweet cider. My preference is sparkling cider as well, both times I did corn sugar to carbonate, the first time was 3/4c to 5gal and the second time (home milled cider) was 3/4c to 4 gal so a little more sparkling.
First batch was also 11%, second was ~6%, both were great and if you like dry cider I would recommend going with nottingham yeast and carbonating with corn sugar. You could do an ale yeast as well but it wouldn't ferment as dry or be as crisp which is what I like.
isn't danstar nottingham an ale yeast?
i will probably be making a cider soon and have been wondering which yeast is best for a dryer, sparkling cider.
I've used wine yeasts for my ciders and they finish around 1.000. I'm going to start experimenting with ale yeasts in the future. I recently had a cider with Nottingham and it was pretty good.
Sorry I don't know what got into me, too much work and not enough coffee perhaps? Anyway I had thought about using Nottingham but the last two batches I have used Montrachet. Sorry about the confusion, not entirely sure why I wrote Nottingham.
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