Ok, a few people have pointed me in the direction, that for their beer, they will take a smack pack, create a huge starter for it, then split that into pint jars for future beers.
So here is the question with Cider. My last 5.5g batch, I used a Wyeast Cider smack pack, it worked fantastic, and I ended up with 10.35% cider.
I would like to try the above approach with this cider. I know that most store bought 100% Apple Juice, is in the 1040 - 1050 range right out of the bottle. Would it be possible to take 2L of this apple juice, dump the yeast in, and put it on a stir plate for 24 - 48 hrs, then split this into 3 pint size starters?
According to YeastCalc for a normal smack pack on a stir plate, it should generate about 280 billion cells, give or take a few. So let's say I end up around 370 billion. Then dump this into 3 jars, and end up with 123 billion in each jar.
Just curious if anyone has tried this. That WYeast Cider smack pack, easily ripped through my 5.5g with no starter.
So here is the question with Cider. My last 5.5g batch, I used a Wyeast Cider smack pack, it worked fantastic, and I ended up with 10.35% cider.
I would like to try the above approach with this cider. I know that most store bought 100% Apple Juice, is in the 1040 - 1050 range right out of the bottle. Would it be possible to take 2L of this apple juice, dump the yeast in, and put it on a stir plate for 24 - 48 hrs, then split this into 3 pint size starters?
According to YeastCalc for a normal smack pack on a stir plate, it should generate about 280 billion cells, give or take a few. So let's say I end up around 370 billion. Then dump this into 3 jars, and end up with 123 billion in each jar.
Just curious if anyone has tried this. That WYeast Cider smack pack, easily ripped through my 5.5g with no starter.