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?
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.