Ok got me thinking again- saison yeast in a cider?
I’ve had a couple. never that impressed. I suspect that there are flavor precursors that are not present in apple juice so the yeast can’t synthesize the esters and phenols we expect.
that’s been my finding as well.
What I haven’t tried, that might be interesting is running a saison graff.
Jonathan/Drew - do you recall which yeast strains were used in the ciders you’ve tried? I’ve wondered if 3711 would be useful in a cider to help boost the mouthfeel a bit.
I don’t. it was the Common Cider Lemon Saison most recently. I was not able to find out which strain they used.
I’ve done 3724, 3711 and WLP 565.
None have had appreciable "Saison"ness.