I have started to "try" and make a hard cider, but I don't understand all of what I'm reading about yeast. Lots of the stuff I read talks about pitching the yeast to jumpstart it for use when preservatives that inhibit yeast (potassium sorbate) are present but I also see it mentioned in articles when you press your own apples which would have no preservitives. I picked up some organic apple juice from Whole Foods that has no preservatives and I'm not sure where to go from here. I would really appreciate some help understanding that. I'd love to be able to just throw some of the yeast into the jug and have it work (nice and easy).
The other question I have is about how much yeast to use, though that I figured I could probably end up figuring that out through trial and error. If anyone can help clarify how much yeast I should be using that would be great.
I added 0.5 cups of brown sugar to the apple juice so the yeast has extra sugar to ferment.
The other question I have is about how much yeast to use, though that I figured I could probably end up figuring that out through trial and error. If anyone can help clarify how much yeast I should be using that would be great.
I added 0.5 cups of brown sugar to the apple juice so the yeast has extra sugar to ferment.