Wyeast 4766 Cider Yeast

Cider yeast review.

Almost finished bottle conditioning my batch of apple cider. I used the Wyeast 4766 strain because even in February-March in Alabama the temperature can have fluctuations. Using this yeast and some nutrients, my cider maintained a gentle fermentation. First and secondary fermentation took 3 weeks to hit my final gravity target, then I bottled. Bottle conditioning does seem slow. Perhaps I didn’t use the proper amount of sugars or there was not sufficient residual yeast (I like a dry cider). Perhaps I just need to be patient, but at 2 weeks it has barely noticeable carbonation. I’m giving it another week or 2 and will fridge it then. Even if it’s a frizzante type carbonation, the pint I sampled at 2 weeks wasn’t bad at all. A couple more weeks conditioning and maybe a few more in the fridge should end up delicious. Patience is called a virtue, but with me it’s a challenge. I know cider seems to take longer to mature than the wheat beers I’m used to brewing, but it will be worth the effort.

Works well

Made my mead taste syrupy. I’ve had better luck with bread yeast