shoestealer17

Recipes 

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

Recipes 

Right on the nose.

Krrazy

Recipes 

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

Recipes 

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

merlotsj

Recipes 

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

Recipes 

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

TheRuttmeister

Recipes 

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.

__________________
I like it simple.
Juice + Yeast + Bottle + Time = Booze!
Scrumpy, Perry, Cider, Evil Extra Strong Ciders. Its all good.

I'm an English man looking for a decent Cider in the US of A.

Wildbill001

Recipes 

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...

bill

shoestealer17

Recipes 

Haha very good