This is good advice all round. Just wanted to add that I find that Belle Saison makes a delicious cider with quite a bit more complexity than any of the wine yeasts typically do. Especially if you are going to carbonate the cider

[–] [email protected] 2 points 1 year ago (3 children)

Interesting, I'm not too familiar with that yeast. I'm looking at lallemand's page for belle saison and noticed this

Saccharomyces cerevisiae var. diastaticus strains are capable of utilizing some types of dextrins. Extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross-contamination with other brews.

Any issues with that in your experience, or do you just use dedicated equipment with it?

[–] [email protected] 3 points 1 year ago (1 children)

The main concern with diastaticus yeasts is a lower than expected terminal gravity. Diastaticus yeasts are capable of producing amyloglucosidase which can break down the unfermentable sugars that contribute to final gravity in beer. Since mead and cider (and other fruit wines) are mainly fully fermentable sugars to begin with, diastaticus yeasts aren't really a concern.

[–] [email protected] 2 points 1 year ago* (last edited 1 year ago)

Diastaticus is more of a concern for breweries if it gets into batches where it wasn't planned for and continues to lower the final gravity due to the introduction of glucoamylase. If the product is packaged to soon it will lead to very bad outcomes with bottle/cans blowing up.This has even caught some very large breweries (Left Hand vs. White Labs comes to mind) but has more often happened at smaller breweries in the last couple of years. Not a fun experience - I know from first hand experience.

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