It is almost apple picking time in Oz and following a cooler than normal summer here in the mountains, we have late, but bumper crops. I will be using a blend of my small orchard apples... Pomme de Neige, Cox's Orange Pippin (and another unknown pippin), Granny Smith and Crimson Knight Crabs. Depending on the volume pressed I may also use "bought" Pink Lady juice from a commercial cold climate orchard that I have used before.
My go-to yeast has been SO4, however this year I thought I would do some trial batches with this compared to MO2, which seems to be gaining in popularity. In looking at other options I notice that Lavin now have 71B-1122 and 71B-1122 Noveau (at twice the price!). Does anyone know what the difference is and have any opinions on the yeasts?
I will bottle at around 1.010 and waterbath pasteurise at around 1.006 for a slightly sweetened and carbonated cider, so as I understand it this should be fine for Cote des Blancs as another option as I won't be fermenting it fully down to 1.000 or below..
All opinions are welcome.
My go-to yeast has been SO4, however this year I thought I would do some trial batches with this compared to MO2, which seems to be gaining in popularity. In looking at other options I notice that Lavin now have 71B-1122 and 71B-1122 Noveau (at twice the price!). Does anyone know what the difference is and have any opinions on the yeasts?
I will bottle at around 1.010 and waterbath pasteurise at around 1.006 for a slightly sweetened and carbonated cider, so as I understand it this should be fine for Cote des Blancs as another option as I won't be fermenting it fully down to 1.000 or below..
All opinions are welcome.