As a seasoned homebrewer, I often find myself explaining the intricacies of the brewing process to those who are just starting out. One of the most common questions I receive is, “What is the difference between cider yeast and wine yeast, and which one should I use?”
The main difference between cider yeast and wine yeast is that cider yeast is specifically designed to bring out the natural flavors of the fruit, while wine yeast is engineered to produce alcohol with more complex flavors and characteristics. Choosing the right yeast for your brewing needs depends on the desired outcome of your cider or wine.
In this post, we’ll explore the different characteristics of cider yeast and wine yeast, their impact on the fermentation process, and how to choose the right one for your brewing needs.
1. Fermentation Characteristics
Cider Yeast
Cider yeast is designed to ferment the natural sugars found in fruit, specifically apples. This type of yeast tends to produce a cleaner, crisper flavor profile than wine yeast. This is because cider yeast focuses on bringing out the natural flavors of the fruit, rather than adding its own unique characteristics.
Wine Yeast
Wine yeast, on the other hand, is engineered to produce alcohol with more complex flavors and characteristics. This is because wine yeast strains have been specifically selected to enhance certain flavors, such as fruity esters or spicy phenols, which can add depth and complexity to the finished product.
2. Alcohol Tolerance
Cider Yeast
Cider yeast typically has a lower alcohol tolerance than wine yeast, meaning it will stop fermenting once it reaches a certain alcohol level (usually around 10-12%). This results in a cider with a lower alcohol content than wine, making it a more sessionable option for those who enjoy a lighter beverage.
Wine Yeast
Wine yeast strains generally have a higher alcohol tolerance, with some strains capable of fermenting up to 18% alcohol by volume (ABV). This allows for the production of wines with a higher alcohol content, which can contribute to the body and overall mouthfeel of the finished product.
3. Temperature Range
Cider Yeast
Cider yeast strains typically have a narrower temperature range than wine yeast strains, with most strains preferring temperatures between 60-75°F (15-24°C). This means that cider yeast is more sensitive to fluctuations in temperature, which can impact the fermentation process and the overall quality of the finished product.
Wine Yeast
Wine yeast strains usually have a broader temperature range than cider yeast strains, with some strains able to ferment at temperatures as low as 50°F (10°C) and as high as 90°F (32°C). This makes wine yeast more versatile and adaptable to different fermentation environments, allowing for greater control over the fermentation process and the desired outcome.
4. Nutrient Requirements
Cider Yeast
Cider yeast generally has a lower nutrient requirement than wine yeast, as it is designed to ferment the natural sugars found in fruit. This means that the addition of nutrients, such as yeast nutrient, is not always necessary when using cider yeast.
Wine Yeast
Wine yeast typically requires more nutrients than cider yeast, due to its higher alcohol tolerance and the more complex fermentation process. This means that the addition of yeast nutrient is often necessary when using wine yeast to ensure a healthy fermentation and to avoid off-flavors or stuck fermentation.
5. Flocculation and Clarity
Cider Yeast
Cider yeast strains tend to have a higher flocculation rate, meaning they are more likely to clump together and settle out of the liquid once fermentation is complete. This can result in a clearer finished product with less sediment, which is often desired in cider production.
Wine Yeast
Wine yeast strains typically have a lower flocculation rate than cider yeast strains, meaning they are less likely to settle out of the liquid once fermentation is complete. This can result in a wine with more sediment and a cloudier appearance, which may be preferred in certain styles of wine.
6. Fermentation Speed
Cider Yeast
Cider yeast strains typically ferment at a faster rate than wine yeast strains, with most strains completing fermentation within 7-14 days. This can be advantageous for those looking to produce a fast, easy-to-drink cider with minimal aging requirements.
Wine Yeast
Wine yeast strains generally ferment at a slower rate than cider yeast strains, with some strains taking several weeks or even months to complete fermentation. This slower fermentation process can result in a more complex, nuanced flavor profile in the finished wine, as well as a greater potential for aging.
7. Flavor Profile
Cider Yeast
As mentioned earlier, cider yeast strains focus on bringing out the natural flavors of the fruit used in fermentation. This results in a clean, crisp, and fruity finished product that highlights the natural characteristics of the fruit, rather than the yeast itself.
Wine Yeast
Wine yeast strains are designed to produce more complex flavor profiles, with different strains imparting unique characteristics to the finished wine. This can result in a wider range of flavors and aromas, allowing for greater creativity and experimentation when crafting a wine.
8. Choosing the Right Yeast for Your Brew
When choosing between cider yeast and wine yeast for your fermentation needs, it’s essential to consider the desired outcome of your finished product. If you’re looking to create a clean, crisp, and fruit-forward cider, a cider yeast strain may be the best choice. However, if you’re looking to create a more complex, nuanced, and higher-alcohol wine, a wine yeast strain may be more suitable.
9. Experimentation Is Key
As with any brewing process, experimentation is key to finding the perfect yeast strain for your desired outcome. Don’t be afraid to try different yeast strains and combinations to achieve the flavor profile and characteristics you’re looking for in your cider or wine.
Conclusion
In conclusion, the main difference between cider yeast and wine yeast lies in their fermentation characteristics, alcohol tolerance, temperature range, nutrient requirements, flocculation rates, fermentation speed, and flavor profiles. Choosing the right yeast for your brewing needs ultimately depends on the desired outcome of your cider or wine.
Here are 10 key facts about cider yeast and wine yeast:
1. Cider yeast is designed to ferment the natural sugars found in fruit, while wine yeast is engineered to produce alcohol with more complex flavors and characteristics.
2. Cider yeast typically has a lower alcohol tolerance than wine yeast, resulting in a lower-alcohol finished product.
3. Wine yeast strains generally have a higher alcohol tolerance, allowing for the production of wines with a higher alcohol content.
4. Cider yeast strains have a narrower temperature range than wine yeast strains, making them more sensitive to temperature fluctuations.
5. Wine yeast strains have a broader temperature range, allowing for greater control over the fermentation process and the desired outcome.
6. Cider yeast has a lower nutrient requirement than wine yeast, making the addition of yeast nutrient less necessary.
7. Wine yeast typically requires more nutrients than cider yeast, necessitating the addition of yeast nutrient for a healthy fermentation.
8. Cider yeast strains have a higher flocculation rate, resulting in a clearer finished product with less sediment.
9. Wine yeast strains have a lower flocculation rate, resulting in a wine with more sediment and a cloudier appearance.
10. Experimentation is key to finding the perfect yeast strain for your desired outcome, so don’t be afraid to try different strains and combinations in your brewing process.
FAQs
Can I use wine yeast for cider?
Yes, wine yeast can be used for making cider. However, it is important to choose a yeast strain that is suitable for cider making and to follow the recommended fermentation temperature and conditions for the specific yeast strain.
Can I use beer yeast for cider?
Yes, you can use beer yeast for cider, but it may not give you the desired flavor profile. Cider yeast strains are typically used for cider as they are better suited to ferment the apple juice and produce the desired fruity and aromatic characteristics. However, beer yeast can still ferment the cider and produce alcohol.
Is cider yeast the same as wine yeast?
No, cider yeast and wine yeast are different strains of yeast that are specifically selected for their ability to ferment different types of sugars and produce different flavors and aromas.
Does cider contain brewers yeast?
Yes, cider can contain brewers yeast, as it is often used in the fermentation process to convert the sugars in the apple juice into alcohol. However, some cider makers may use a different type of yeast or may filter out the yeast before bottling.
What is the best wine yeast for cider?
The best wine yeast for cider depends on the desired flavor profile and characteristics of the cider. Some popular wine yeast options for cider include EC-1118, D47, and K1V-1116.
Is Brewers yeast used in hard cider?
No, Brewers yeast is not typically used in hard cider. Instead, wild yeast present on the apples or a specific strain of yeast for cider making is used to ferment the apple juice into hard cider.
