Yeast for 2016 Apple Juice

[phynes1]

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.

[phynes1]

Also, should I use a nutrient?

[irish_goat]

Bit of a discussion here on it. 

[Leann ull]

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

[Will_D]

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!

[Leann ull]

Your not fermenting if your not farting

[phynes1]

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.

[Bubbles]

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.

[BrewDorg]

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.

[Leann ull]

a fair bit

Define...

[Bubbles]

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

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

[Bubbles]

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..

[mr hoppy]

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?

[Leann ull]

I can ask

[mr hoppy]

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.