Hit it with sulphite - one teaspoon per gallon of juice - it'll suppress the wild yeast just long enough to let your 'own selected yeast' take charge!Halthane said:So... After I juice the apples what do I need to do about eliminating the native yeasts, bacteria etc? Can I hit it with some sulphite to kill everything off and then re-pitch my own yeast a day or so later or am I going to be better off heating to 160 for the low temp pastuerization thing? or any other ideas... I like alcoholic cider... not a fan of vinegar
Sulphite won't kill the 'wild' yeasts. It just suppresses it long enough to give your 'cultured' variety of yeast space to take over and 'out-perform' it. Wild yeasts work on their own if you want to give them a go however they can (particularly if you're doing smaller batches like 10 gallons) be either prone to off flavours or be the best cider you've ever made. It's a real hit and miss affair though if you've spent all day chopping the huge amount of apples (for a homebrewer) into a fine pomace, pressing them into a mere 10 gallons of juice to have it possibly turn dodgy.jock90 said:What is the reason for killing the wild yeast wont they work together with the added yeast
I'm sure you'll be fine. 'When it's ready' is a cider brewers term.....jock90 said:now Im worried, this is my first brew six and a half gallon took me two days to collect chop and press. fingers crossed its the best ive ever tasted when its ready
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