This is a spin-off thread from this topic on bread yeast and apple juice: http://www.homebrewtalk.com/f32/appl...-yeast-123970/
When I read about adding a small amount of bread yeast to a bottle of apple juice, I thought it would be neat to try this out myself. I took it a step further for both fun and my own knowledge and decided to try this with a beer yeast and wine yeast to see how each turned out. The idea was to see if I could (cheaply) create a pre-bottled, drinkable apple cider with minimal effort.
The basic setup is this:
There are 12 bottles of 450ml Minute Maid Pure Apple Juice (Apple Juice Concentrate, Vitamin C and Mineral Water). Each bottle had 45 grams (3 tablespoons) of dextrose dissolved into them.
I purchased a package of Coopers Ale Yeast (7g) and a package of 1118 Champagne Yeast (5g), plus has some Fleishmans Bread Yeast at home (about 7g).
I split the bottles of apple juice into three groups (one per yeast type) of 4 bottles and evenly split the yeast packages across each bottle, which worked out to about 3/4 of a teaspoon per. I capped each of them off with a balloon, poked a couple holes in them and put them away.
The OG reading was 1.066.
I plan test one bottle from each group 3 weeks, 6 weeks, 9 weeks and 12 weeks apart. I will take the gravity readings only at that time and provide an update on just how palatable the 'cider' turned out. Because I only plan to do a taste test at each interval I will probably cap the bottle after taking the reading/tasting (unless it is really tasty and it just happens to get consumed).
I will put up some photos tonight.
On a side note, I set this up last night and checked in on them this morning. They are all bubbling away, though the bread yeast and 1118 yeast much more then the beer yeast. The bread yeast is very cloudy. I cannot wait to see how these turn out (unless they all turn into hooch and I go blind
) as I think this will be a good lesson in my brew-du-cation.