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-   -   Small batch questions (http://www.homebrewtalk.com/f32/small-batch-questions-230766/)

shoestealer17 03-08-2011 06:40 PM

Small batch questions
If I'm trying to make a gallon of cider would I just use 1/5 pack of yeast and 1/5 the priming sugar (1oz) of a 5 gal batch? Most the recipes I've seen are for 5 gal batches and I'm not trying to make that much yet.

ellicit 03-08-2011 08:19 PM

Right on the nose.

Krrazy 03-08-2011 09:19 PM

I've made 1 gallon batches of EdWort's Apfelwein -- I reduced the dextrose by 1/5 but used the whole packet of yeast and that worked fine and tasted great.

shoestealer17 03-09-2011 04:24 AM

How long will a pack of dry yeast last after being opened?

merlotsj 03-09-2011 06:49 AM


Originally Posted by shoestealer17 (Post 2718915)
How long will a pack of dry yeast last after being opened?

I've never had dry yeast go "dead". Keep it dry, and cool (refrigerator). A few days before you want to start your next batch make up a starter, and put the yeast you want to use in it. Give it a shake every time you walk by it. If it hasn't started working when you want to do your batch, consider it dead and buy a new packet.

shoestealer17 03-09-2011 01:32 PM

Alright, sounds good.
Also, do most people use Apple Cider or Apple Juice to make hard cider? Or does it matter much?

TheRuttmeister 03-17-2011 06:31 AM

All that matters is any additives. (Cider and juice are fuzzy distinctions that I don't understand, being from a country where cider is always hard).

You don't want any perservatives other than vitamin C (ascorbic acid). Anything else will prevent the yeast from repoducing.

Wildbill001 03-19-2011 08:25 PM

In the states, cider is generally considered to be unfiltered apple-squeezings while juice is generally considered to be filtered apple-squeezings.

Does it matter? Not to me...


shoestealer17 03-19-2011 10:35 PM

Haha very good

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