Homebrewing - Beer, Mead, Wine, Cider

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Yeast strains for wine and cider (self.homebrewing)

submitted 9 months ago by whaleross to c/[email protected]

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How much difference does different yeast strains really make? Is it perceptible like what kind of apples you used or is it delicate nuances when doing a blind tasting?

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[–] specseaweed 5 points 9 months ago (1 children)

KillerTofu got it right, I just wanted to post and agree rather than just upvote. Yeasts changed the flavor of my homebrewing pretty significantly as well.

[–] [email protected] 7 points 9 months ago (1 children)

Same—my local micro brewery does a night once a month where they demo things about brewing. One month they made 6 ales with identical ingredients apart from a different strain of yeast for each. 6 very different drinks.

[–] [email protected] 2 points 9 months ago

I've done this for some homebrews where I split the cooled wort into 2 fermenters and used different yeasts.

For instance, for a porter, I used a california lager yeast in one and a kveik in the other. Massive difference, though they were fermenting at around 20 Celsius, so a bit under for the kveik.

I know this is beer and OP asked for wine/cider but I'd expect the same to be true for those yeasts.