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?

  • dave@feddit.uk
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    8 months ago

    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.

    • SpiderShoeCult@sopuli.xyzM
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      8 months ago

      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.