brewinginct
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I'm going to be using an ale yeast to make a cider and don't have much experience with making starters in general, so these are pretty basic questions.
I'll be using fresh pasteurized cider from a local farm, which I'm assuming has enough nutrients for the yeast to go to town on.
How much cider should I use in the starter if I am going to be throwing it into a 5 gallon batch? I have some yeast nutrient from a mead I made (it isn't GoFerm), should I use that or are there enough nutrients in the cider already?
I've read that I should shoot for an OG of 1.040; I'm assuming that means that I should dilute the cider until I reach that goal, but is there any harm if I don't dilute and I start with a higher OG?
Is there any reason why I couldn't use a cleaned/sanitized growler with an airlock? How many days should I let the yeast starter sit before I pitch it into the cider?
Lastly, I've heard that when you throw the yeast starter into your primary you should discard the liquid in the starter first. Is this really necessary?
Thanks in advance
I'll be using fresh pasteurized cider from a local farm, which I'm assuming has enough nutrients for the yeast to go to town on.
How much cider should I use in the starter if I am going to be throwing it into a 5 gallon batch? I have some yeast nutrient from a mead I made (it isn't GoFerm), should I use that or are there enough nutrients in the cider already?
I've read that I should shoot for an OG of 1.040; I'm assuming that means that I should dilute the cider until I reach that goal, but is there any harm if I don't dilute and I start with a higher OG?
Is there any reason why I couldn't use a cleaned/sanitized growler with an airlock? How many days should I let the yeast starter sit before I pitch it into the cider?
Lastly, I've heard that when you throw the yeast starter into your primary you should discard the liquid in the starter first. Is this really necessary?
Thanks in advance