Has anyone ever used this in a cider? Or used Torulaspora delbrueckii in a cider?
I did a search and didn’t find much of anything. I’m thinking about using this in a 3 gallon cider batch.
Any information would be appreciated.
I don’t have personal experience but I’m pretty sure I’ve seen people talk about using the new north and eastern European strains coming on the market in ciders on milk the funk on facebook. If you’re not a member you should join and search out those discussions.
I checked MTF and most of the comments are about beers. There was one about using it in a cider but no comment on what it tasted like other than the person liked it. Seems to give a banana flavor, similar to a hefe yeast. I might just try it in the cider at more-or-less low temperature, something like 60*. Maybe that will help reduce some of the banana flavor.
Thanks for pointing this out to me.