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Old 07-24-2007, 02:30 AM   #1
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Default How much yeast for cider

I made two one gallon batches of cider, one using regular apple juice and another using Gravenstein apple juice.

Both turned out pretty dry. Very little residual sweetness.

I split a packet of Nottinghams between the two one gallon containers. Is half a packet too much for one gallon? Is this why the cider is so dry, or is it just due to the type of yeast I used?

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Old 07-24-2007, 02:37 AM   #2
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nottingham is a strong alcohol tolerant yeast and the sugars in apple juice are easily fermentable so that is why your cider is dry.
if you want still cider you can use campden and sorbate to stop fermentation at the sweetness you desire . also if you force carbonate(keg) you can also campden/sorbate.
if you want sparkling cider and want to bottle carbonate you must sweeten with a non-fermentable sugar such as lactose.
some other types of yeast also leave more residual sweetness.


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