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Old 11-25-2013, 02:02 PM   #1
jflongo
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Default Making a starter for Cider

So after reading the latest issue of Zymurgy, I'm going to take a stab at using WLP002 English Ale with a 5.5 gallon batch of cider.

I plan on taking a fresh yeast pack of this, and making a 2L starter for 24 - 30 hours. I will then pour this into 4 pint jars, and then put them in the fridge. I will be using this for my Chocolate Oatmeal Stout as well.

So here's my question. I can take a pint jar and decant 90% of the beer off it. Would you then make a starter with 1.040 - 1.045 Apple Juice for 18 hours before pitching it? Or do it the normal way with DME?

Or do a 1.5L starter with the apple juice, put it in the fridge overnight, then decant that an pitch it?

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Old 12-05-2013, 04:11 PM   #2
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Bump, Bump.

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Old 12-05-2013, 05:17 PM   #3
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I think the DME's impact on the cider would be negligible since it's being decanted and going into 5.5 gallons. If it were me I would go with the DME method because the purpose of a starter is creating more, healthy yeast. Unsurprisingly, ale yeasts likes DME better than apple juice.

With that said, if you wanted to keep it "pure" your apple juice starter method would be fine. I would add some nutrient to the starter (along with the full batch - in either case) if you're going that way though.

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Old 12-05-2013, 07:45 PM   #4
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I'll probably just do DME then, and then decant it before pitching. Cheers.

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