cider + yeast . . . best recipe yet
Classic, all my best ciders have been based on this with only minor variations.
Most 5 gallon batches seem to use a 5g packet of yeast, so using about 3/5 of a packet for 3 gallons should work. I did this with my first batch - just kinda eyeballed it to use a "little over half" of the yeast, and it was all good.
LeBreton said:1g yeast / gallon juice is my rule of thumb. Over-pitching will result in a yeast over saturation that crowds the yeast and forces competition and limits healthy reproduction which may result in off flavors. Under pitching results in too long a lag/growth phase which increases the chance of infection as well as forces the yeast to reproduce in your juice which can also hurt healthy reproduction and also give off flavors.
I don't know where people get the ideas where double the yeast will speed up a process or will cause a yeasty taste in the final product. It's just simply not true.
Just starting out and am looking for a good starter recipe and working with a 3 gal carboy, any help would be appreciated
This isn't true. Yeast will multiply up to a colony size where the food is able to sustain them. Overpitching is only detrimental when your yeast supply is limited in the packaging.
I don't know where people get the ideas where double the yeast will speed up a process or will cause a yeasty taste in the final product. It's just simply not true.
GinKings said:Just to play devil's advocate: If the amount of yeast pitched doesn't matter, then why do brewers make such a big deal about making a starter?
Just because you can ferment a five gallon batch with a few grains of yeast, it doesn't mean you should.
Brewers probably use a starter to either continue brewing from the same strain of yeast for consistency from batch to batch and probably for the fact that the brews they are doing are much much larger than 5 gallons. If you had a huge vat of beer to ferment you would not want to take any chances getting that yeast started in a hurry.
This isn't true. Yeast will multiply up to a colony size where the food is able to sustain them. Overpitching is only detrimental when your yeast supply is limited in the packaging.
I don't know where people get the ideas where double the yeast will speed up a process or will cause a yeasty taste in the final product. It's just simply not true.
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