National Homebrew Club Ireland

Not sure if this was discussed elsewhere. But I was just wondering what peoples opinions are on the best yeast to use for the upcoming apple juice from the group buy? I've 25l of balanced and 25l of dry ordered.

Also, should I use a nutrient?

Bit of a discussion here (http://www.nationalhomebrewclub.ie/forum/index.php/topic,16095.15.html) on it.  :)

No nutrient required just campden and yeast
You could take a gamble and let it do its own thing but that's a big risk as it could turn to vinegar if something else gets hold, i know I know plenty do it blah blah, split your batch up into 2 if your feeling lucky

If you and SWMBO like the smell of Hydrogen Sulphide then skip the nutrient!

Ferment out doors nice and cool (highly recomended), then only the neighbors will get it.

People who ferment indoors ( abit warm) notice a fair old bang for the first month or so!

Your not fermenting if your not farting

Cheers, i got the juice last year and didnt add campden, the few bottles I've had, i really enjoyed the funky flavours of the wild yeast. Still have a full keg of it thats getting drank at Christmas.

Quote from: Will_D on November 01, 2016, 08:46:59 PM
If you and SWMBO like the smell of Hydrogen Sulphide then skip the nutrient!

Will, I think you've just solved the mystery of why my 2014 cider turned out sulphurous.. I just checked my notes, and I used a fair bit of nutrient. I always assumed that I had added too much campden when the juice was delivered. What's the science behind not using nutrient in the fermentation?

Incidentally, the following year's juice I didn't put enough campden in because of what happened the previous year, and the natural yeasties/beasties took hold first. I ended up with a pellicle, and huge globs of waxy looking stuff floating in the cider that just wouldn't sink. Sadly, it ended up down the drain, as I just wasn't arsed kegging or bottling it.

Does he not mean that leaving out the nutrient will cause the smell?

Might as well jump in here. I'm going to use a saison yeast for the juice, not decided which one yet. Any recommendations? Thinking belle saison or 3711.

Also, does anyone have experience in keeping a few litres of the juice aside and back sweetening the finished fermented juice with that? I'll probably force carb so no issue with adding sugary juice.

Quote from: Bubbles on November 02, 2016, 12:01:45 PM
a fair bit

Define... ;)

Quote from: BrewDorg on November 02, 2016, 12:39:40 PM
Does he not mean that leaving out the nutrient will cause the smell?

:-[

Just re-read Will's comment. Yes, you're right.

Quote from: CH on November 02, 2016, 12:44:38 PM

Quote from: Bubbles on November 02, 2016, 12:01:45 PM
a fair bit

Define... ;)

Errr.. notes are a bit sketchy on amounts.

It would have a been a sachet of one of these lads, per drum of juice -

http://www.thehomebrewcompany.ie/super-yeast-nutrient-for-25lt-of-wine-p-1376.html

Doesn't give weight measurement.. :(

Was just looking at this

http://www.nationalhomebrewclub.ie/wordpress/2013/06/a-visit-to-tempted/

From speaking to Con before I don't think he pitches any yeast at, just relying on the natural goodness but it sounds like Davy does pitch a cultured yeast.

Any ideas what it might be?

I can ask

Seems like it's not WLP anyway as the interview sez cool pitch and that sez 20-24 degrees, which come to thing of it surely must be wrong? That's a crazy temp to pitch into cider at.

I'm clearly hungover as can't see any ref to pitch temp in that article?
I don't think he does either tbh but will advise

Haha, when I saw your comment I thought there's another possible explanation for that, but I checked and I wasn't imagining it. It's the third para below the "The process" header:

QuoteOnce the juice is pressed and pumped into the IBC fermenters a cold acting cider yeast is pitched. Davy has no heating in his facility and is therefore at the mercy of the elements. Unlike beer however this is to the good as cider has traditionally been fermented at barn temperatures and when space is at a premium its usually left outside.

Ha ha I will ask but suspect it's a champagne variant.
I know Con uses nothing as he was tell me a few years back he left an ibc out the back one year with a load of mixed surplus juice forgot all about and it turned into an amazing cider 12 months later, never to be repeated.

If you use something very attenuative like champagne yeast on the dry juice is it likely to turn out too dry?

And are the dry cider yeasts any use from Fermentis and Mangrove Jack?

Tried loads and best one so far is gervin but trying Mj this year

Thinking of using s04 and Notts together this year in mine. Best cider I did was a pack of s04, then us05 2 weeks later to finish it off.

Quote from: molc on November 08, 2016, 08:37:48 AM
Thinking of using s04 and Notts together this year in mine. Best cider I did was a pack of s04, then us05 2 weeks later to finish it off.

Were you looking for a dry cider or was it just too sweet before adding the us05?

Quote from: irish_goat on November 08, 2016, 09:12:14 AM

Quote from: molc on November 08, 2016, 08:37:48 AM
Thinking of using s04 and Notts together this year in mine. Best cider I did was a pack of s04, then us05 2 weeks later to finish it off.

Were you looking for a dry cider or was it just too sweet before adding the us05?

Both. After 4 weeks, it was 1.020 but I had already transferred into a keg before checking. Sprinkled on us05, ignored for a few months and had wonderful dry cider when I came back.

1 or 2 packs of dried yeast? Putting in an order for stuff now so want to be ready for when the juice comes.

1

Need to be careful using beer yeasts in cider they are not good bedfellows, on the liquids I had it was recommended I do starters which were 50:50 dme and AJ

Will grab some cider yeast so. Was considering notty but might just get the cider stuff instead. First time with cider and I've only barrel so don't want to get too experimental this year.

Couple of the lads used notty, just a bit more work with liquids, probably worth having a go with is you had some Demi's

I don't want to split it really as I don't want to have to bottle it.

Going to let the dry do it's thing, same as the last two years and I'm going to try K1-V1116 in the balanced.

Ok talking to Davy tonight he uses a Champagne strain which he says will ferment at low temps clean well. I am of the opinion that most HB commercial cider yeasts are champagne strains.
Also he was asking did we want enzyme for clarity, again I declined as some want cloudy juice so if you want clear bright cider use refer to the Prof Cider 101 for Pectic Enzyme guidance.

Cheers CH, it's great to be able to get a cloudy and non-sulphited juice to tinker with.