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?
As others said it makes a big difference.
I made cider with lager, ale, champaign, wine and yeast separated from live culture (some garden mix). Each had different character and some were bad.
I would suggest some wine or ale yeast but it is because they are easiest to come by for me.