gregbathurst
Well-Known Member
I have noticed that some people on this forum pitch dry yeast into their cider, and I would like to give this advice:
NEVER pitch dry yeast direct into cider,
ALWAYS rehydrate the yeast first.
It is a simple procedure - a dish of warm water at 95 degrees F (35C), add the yeast and stir, then leave for 15 minutes before adding to the cider.
This will give a much cleaner, healthier ferment with less chance of off flavors such as H2S rotten eggs.
The reason is that cider making is much closer to wine making than beer brewing. Winemakers never pitch dry yeast direct, it is too much of a shock to the yeast. I know that home brewers pitch direct but beer is quite different and what is good for beer is not good for cider.
I hope I am not offending by giving this advice but it is a simple thing which really does make a difference. I believe it helps to preserve that apple flavour we all like.
NEVER pitch dry yeast direct into cider,
ALWAYS rehydrate the yeast first.
It is a simple procedure - a dish of warm water at 95 degrees F (35C), add the yeast and stir, then leave for 15 minutes before adding to the cider.
This will give a much cleaner, healthier ferment with less chance of off flavors such as H2S rotten eggs.
The reason is that cider making is much closer to wine making than beer brewing. Winemakers never pitch dry yeast direct, it is too much of a shock to the yeast. I know that home brewers pitch direct but beer is quite different and what is good for beer is not good for cider.
I hope I am not offending by giving this advice but it is a simple thing which really does make a difference. I believe it helps to preserve that apple flavour we all like.