CIDER 101

[Shanna]

Sprinkled the yeast in but did not stir it in. If I don't see any movement by tomorrow will crack it open and try another pack of yeast and give it a good stir.

Shanna

[Eoin]

Sprinkled the yeast in but did not stir it in. If I don't see any movement by tomorrow will crack it open and try another pack of yeast and give it a good stir.

Shanna

My advice, always rehydrate dried yeast. Your mileage may vary.

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[Eoin]

Hmmm I might add nutrient tomorrow then.

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[Ciderhead]

Cider yeasts are the only dry yeasts I use currently but I have to disagree in requirement for rehydrating.

Firstly I am a lazy brewer and I want to avoid steps where I can, rehydrating is another opportunity for potential introduction of infection in your bowl, water used or spoon.

Dried yeasts come with an excess for standard gravity beers and although there is a theory that you lose 50% in dry pitching there has been no research in support of this.

Danstar and Fermentis also suggest both methods on their respective FAQ,

I did use 2 packets of US05 for the SCD barrel RIS
And why not it's cheap as chips!

I think the reason I have never had an issue is as I sprinkle on top of large amounts of foam from aeration allowing the yeast to rehydrate before it comes in full contact with the wort.

[Dodge]

Anybody can follow what others do or what's the easiest. But there will always be a difference between making average beer/cider and excellent beer/cider.

[Ciderhead]

You been at the fortune cookies again?

I always thought the forum was to share our experiences good and bad to help others?

Put your knob away and tell us how we can all whoop your ass in next years comp

[Greg2013]

I decanted off 5 litres of this the other night when CH dropped it off( many thanks again btw), i say 5 but we got 4 in the demijohn. Anyway ots bubbling away great and smells good too. surprised it took off so fast au natural. The other 45 litres got dosed with campden ready for pitching this weekend, just remembered i may not have enough yeast nutrient. What can i substitute?

[Eoin]

I decanted off 5 litres of this the other night when CH dropped it off( many thanks again btw), i say 5 but we got 4 in the demijohn. Anyway ots bubbling away great and smells good too. surprised it took off so fast au natural. The other 45 litres got dosed with campden ready for pitching this weekend, just remembered i may not have enough yeast nutrient. What can i substitute?

With beer, you can throw a spoonful of old yeast into the boil. I'd suggest boiling some old yeast in some water and adding it.

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[Eoin]

The yeast is very slow to get going on these. The a pectolase has already started clearing the one where it was added but no krausen yet... maybe it's slow against all that campden? Anyone else seeing a slow start? I added nutrient later last night too.

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[Eoin]

Where did you get the nutrient Eoin? I don't think I have any but have to go to Tesco Maynooth shortly for petrol, so will check if they have anyway.

I have it ages Shane. If you're stuck you're welcome to some.

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[Greg2013]

I decanted off 5 litres of this the other night when CH dropped it off( many thanks again btw), i say 5 but we got 4 in the demijohn. Anyway ots bubbling away great and smells good too. surprised it took off so fast au natural. The other 45 litres got dosed with campden ready for pitching this weekend, just remembered i may not have enough yeast nutrient. What can i substitute?

With beer, you can throw a spoonful of old yeast into the boil. I'd suggest boiling some old yeast in some water and adding it.

TT

Eoin you meanold as in out of date unused yeast and boil that ? I have no trub ready ATM, damn meant to order some last time from HBC but bloody forgot.

[Eoin]

I decanted off 5 litres of this the other night when CH dropped it off( many thanks again btw), i say 5 but we got 4 in the demijohn. Anyway ots bubbling away great and smells good too. surprised it took off so fast au natural. The other 45 litres got dosed with campden ready for pitching this weekend, just remembered i may not have enough yeast nutrient. What can i substitute?

With beer, you can throw a spoonful of old yeast into the boil. I'd suggest boiling some old yeast in some water and adding it.

TT

Eoin you meanold as in out of date unused yeast and boil that ? I have no trub ready ATM, damn meant to order some last time from HBC but bloody forgot.

Use any yeast, it's just a good way to use old yeast. I normally throw a spoon in the boil. Servomyces from white labs is empty yeast hulls.

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[MisterBurns]

The yeast is very slow to get going on these. The a pectolase has already started clearing the one where it was added but no krausen yet... maybe it's slow against all that campden? Anyone else seeing a slow start? I added nutrient later last night too.

TT

Hey Eoin your not on your own I'm also having a slow start ...

[imark]

1999, but yeah there's a lot of other stuff in it that seems very old school. Lots of comments like "if you're a purist you won't approve of X" (X being something every homebrewer in their right mind does every time they brew).

We also got a lot of questions about why is daddy turning the apple juice into cider...

@ Shanna what temp start fermentation, what temp is it at now? did you shake or stir to get o2 into it?
After 72 hours start worrying

One on far right is Youngs Cider Yeast and was sprinkled on to juice this afternoon and looks flat as a fart
All have had Campden, 02 injected and Yeast Nutrient
Middle 2 beer yeasts from starters.
The English ale looks like it has already kicked off



@Eoin taken from
http://www.cider.org.uk/part3.htm

The next addition is that of vitamins and yeast nutrient. These may be bought as such or may be added as thiamine and ammonium sulphate (or phosphate) respectively. The dosage rate is up to 0.2 milligrams per litre of thiamine and up to 300 milligrams per litre of ammonium salt. This is what was meant by 'amino nitrogen' in Table 1 of the previous article, and it is needed by the yeast to make protein and amino acids for its own growth. (This is not unlike human and animal nutrition - the yeast's carbohydrate or energy source is of course the apple sugar which is not in short supply!) Apple juices are generally very low in yeast nutrients (unlike beer worts or grape musts) and so your fermentation rate will probably be much improved if you add these. The fermentation is also much less likely to 'stick' or to grind to a halt before completion. The cider can therefore be racked and bottled sooner, reducing the chances of spoilage in store. On the other hand, it is undeniable that some of the finest ciders are fermented very slowly without the addition of nutrients, but the risks of failure are correspondingly greater. You pays your money and you takes your choice! Traditional cider-makers used to hang a leg of mutton or a side of beef in the fermenting vat to boost the nutrient levels. The meat broke down slowly in the acid juice, releasing soluble amino nitrogen which the yeast could use for growth. The supposed requirement of a few dead rats in every vat is a more colourful manifestation of the same idea!

I decanted off 5 litres of this the other night when CH dropped it off( many thanks again btw), i say 5 but we got 4 in the demijohn. Anyway ots bubbling away great and smells good too. surprised it took off so fast au natural. The other 45 litres got dosed with campden ready for pitching this weekend, just remembered i may not have enough yeast nutrient. What can i substitute?

With beer, you can throw a spoonful of old yeast into the boil. I'd suggest boiling some old yeast in some water and adding it.

TT

Eoin you meanold as in out of date unused yeast and boil that ? I have no trub ready ATM, damn meant to order some last time from HBC but bloody forgot.

Use any yeast, it's just a good way to use old yeast. I normally throw a spoon in the boil. Servomyces from white labs is empty yeast hulls.

TT

The yeast is very slow to get going on these. The a pectolase has already started clearing the one where it was added but no krausen yet... maybe it's slow against all that campden? Anyone else seeing a slow start? I added nutrient later last night too.

TT

Hey Eoin your not on your own I'm also having a slow start ...

Me 3!

[Ciderhead]

Rockets they ain't

24hrs on From most to least bubbling
English
Youngs Cider Yeast
Edinburgh
Champagne 118

18 Degrees