So I’ve used champagne yeast, sweet mead and another wine yeast, but have yet to use a beer yeast for cider. What difference would I expect from using a beer yeast in fermentation for a cider?
I find that I end up with fruitier esters and more residual sweetness.
I have never used wine or champagne yeasts. I have made 5 or 6 batches of cider over the last few years and have had great success with Wyeast 1056 or Safale US-05. I back sweeten after fermentation, so I do not know if I am covering up any off tastes from the ale yeasts.
I find beer yeast to finish more tannic.
There is a cider yeast available, it includes yeast nutrient. I still use Lavlin D 47 or Premier Cuvee since I like my cider double hard but I have to add brown sugar to prevent it drying out.
