How much difference does different yeast strains really make? Is it perceptible like what kind of apples you used or is it delicate nuances when doing a blind tasting?
How much difference does different yeast strains really make? Is it perceptible like what kind of apples you used or is it delicate nuances when doing a blind tasting?
Same—my local micro brewery does a night once a month where they demo things about brewing. One month they made 6 ales with identical ingredients apart from a different strain of yeast for each. 6 very different drinks.
I’ve done this for some homebrews where I split the cooled wort into 2 fermenters and used different yeasts.
For instance, for a porter, I used a california lager yeast in one and a kveik in the other. Massive difference, though they were fermenting at around 20 Celsius, so a bit under for the kveik.
I know this is beer and OP asked for wine/cider but I’d expect the same to be true for those yeasts.