Brewing Cider with Beer Yeast? My Angel A01 Pressure-Fermented Test in the iGulu S1
Brewing Cider with Beer Yeast? My Angel A01 Pressure-Fermented Test in the iGulu S1
Ever looked at a packet of ale yeast and thought, “You look like trouble… for apples”? Same. So I brewed a cider with Angel Yeast A01 American Ale inside the iGulu S1 using Master Mode and a stepped pressure schedule. Spoiler: it turned out clean, crisp, and dangerously smashable. Let’s kick it!
Why Use Ale Yeast for Cider?
Cider makers usually grab cider or wine yeast. Totally valid. But a clean-fermenting ale yeast can be a silent hero—low esters, reliable attenuation, and it knows when to shut up and let the apples sing.
That’s where Angel Yeast A01 American Ale comes in. It’s versatile, forgiving, handles a wide temperature range, and under pressure it keeps things tidy. No off-flavors, no drama—just apples on stage with a crisp mic drop at the end.
And honestly? I also wanted something to rival my sourdough starter cider (yep, upcoming versus video). Plus, it’s always fun to sneak in a small surprise experiment to see what happens when apples meet ale yeast.
👉 Big thanks to Angel Yeast, who kindly sponsored the experiment video this blog is based on. Don’t forget to check out their brewing products ->
The Juice: Fancy, Fresh-Pressed vs Store-Bought
I started with three liters of fancy, fresh-pressed apple juice from a local Swedish musteri (that’s what we call cider makers who press juice here) “Värmdo Musteri“. Could you brew with cheap store juice? Sure. But I wanted to keep it classy and apple-forward to give the yeast a fair test.
Quick language detour: in Sweden, cider always means the fermented stuff. Unfermented juice is must. You might use “must” differently where you are, but the mission is the same—turn good apples into better bubbles.
Fermentation Plan: Temps, Pressure, and Natural Carb
I rehydrated the yeast and ran a simple stepped schedule in the iGulu S1, fermenting under pressure and letting CO₂ naturally carbonate the cider:
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2 days at 20°C / 68°F @ 15 PSI
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2 days at 22°C / 72°F @ 20 PSI
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4 days at 25°C / 77°F @ 22 PSI
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Cold crash to finish
Because the S1’s Master Mode lets me dial in both temperature and pressure, this was set-and-forget in the best possible way. Pressure kept esters in check and locked in apple aromatics, while natural carbonation built up along the way. No transfers, less oxygen, more fizz.
Everyone loves good head… but this is cider. Expect only the politest foam. A small crown appeared after the pour, then disappeared faster than my last pint.
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The Numbers: OG 1.044 → FG 1.010 (≈4.5% ABV)
The must clocked in at an original gravity of 1.044. Angel A01 ripped through the sugars and parked at 1.010. That gives about 4.5% ABV—perfectly sessionable.
If you want something bolder, bump the gravity with concentrated apple juice packs. You’ll get more alcohol without losing apple character to table sugar or honey.
Tasting Notes: Apple-Forward, Clean, Sessionable
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Aroma: Fresh apple up front, with a light bready hint (think soft loaf, not baguette attack).
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Flavor: Bright apple character, a touch of residual sweetness, and that salivating acidity that makes cider so food-friendly.
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Mouthfeel: Tight, refreshing bubbles from natural carbonation under pressure. No towering mousse, but a lively sparkle that lifts the aroma.
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Finish: Clean, low esters, crisp and crushable. Exactly the kind of cider that makes you “accidentally” finish the glass before you’ve sat down.
Final Verdict: Ale Yeast in Cider Works
Will I do it again? Short answer: yes. Angel Yeast A01 gave me exactly what I wanted—clean, crisp, and consistent. The iGulu S1 made pressure control stupidly simple, and the combo produced a session cider I’ll happily brew again.
Next up, I’ll run a side-by-side with my Sourdough Starter cider. Even I’m curious how that’s going to stack up. Until then, if you’ve got ale yeast in your fridge and apples on the counter, you can absolutely brew a classy, crushable cider without waiting for specialty yeast.
Memorable takeaway: an ale yeast like A01 can be the best collaborator—the kind that steps back and lets the apples headline.
🎥 Want to see the full experiment in action? Watch the video here.
Turns out this ale yeast was the apple of my eye.
DrHans out! 🍎🍺
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