336: Cider Yeast Choices with Fermentis

336: Cider Yeast Choices with Fermentis

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist September 14, 2022 Duration: 58:47

Fermentis Offers 4 Cider Yeast for Makers

Anne Flesch Regional Sales Manager and Technical Sales Support Manager at Fermentis helps us sort through the magical world of yeast and fermenting cider. And she also address 3 listener questions on the topic of yeast and fermentation.

Upcoming Q&A with Fermentis on September 29th, 2022. Go to Fermentis.com to register

SafCider Yeasts by Fermentis

The AB of AB-1 stands for Apple Balance. The 1 stands for the first cider yeast


ep 336 Fermentis AB 1 200x200

 

The AC of AC- 4 means Apple Crisp

ep 336 Fermentis AC 4 200x200

The AS 0f AS -2 stands for Apple Sweet


ep 336 Fermentis AS 2 2 300x200

The TF of TF 6  stands for Tutti Fruity


ep 336 Fermentis TF 6 2 200x200

Listener questions:

  1. Using such a hybrid approach? One part wild yeast and one part cultured
  2.  Using Saccharomyces boulardii as a cider yeast?
  3. Timing of inoculation of (MLB) malolactic bacteria (MLB) in cider and the affect on taste/aroma/Other influences on malolactic fermentation MLF.

Support  Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider!

  • Fermentis - Yeast and Fermentation Solutions for Cidermakers. 

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Find this episode and all episodes at the page for Cider Chat's podcasts.


There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
Author: Language: English Episodes: 501

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