Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Cider/Yeast question
Reply
 
Thread Tools
Old 10-30-2009, 11:35 PM   #1
SeaDuds
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Chicago
Posts: 10
Default Cider/Yeast question

It's my first time making hard cider, and I've been doing a lot of reading so my first experience doesn't turn out horribly. I noticed how helpful this forum seems to be to newcomers, so I figured I'd ask a few questions.

I've seen quite a few "How To"s and several recommend adding yeast nutrient. How necessary is this to get fermentation started? I'll be using store bought cider. [pasteurized, no preservatives]

Also, any recommendations on yeasts for a first-timer? Most "How To"s said RedStar Champagne yeast, but as I've seen around this forum, most people use others. I noticed a few people prefer Nottingham Ale yeast?

Thanks!


SeaDuds is offline
 
Reply With Quote
Old 10-31-2009, 12:07 AM   #2
JLem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,648
Liked 176 Times on 153 Posts
Likes Given: 4

Default

this may help some with the yeast - http://www.homebrewtalk.com/f32/resu...riments-83060/


__________________
My Hombrewing Blog

My Beer Cellar
JLem is offline
 
Reply With Quote
Old 10-31-2009, 12:37 AM   #3
SeaDuds
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Chicago
Posts: 10
Default

Thanks JLem! I actually read a bit of that one, but after reading the whole thing now I think I'll buy a few of his favorite yeasts and try them all eventually. As for the nutrients, is it necessary?
SeaDuds is offline
 
Reply With Quote
Old 10-31-2009, 02:32 AM   #4
JLem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,648
Liked 176 Times on 153 Posts
Likes Given: 4

Default

I don't know. I used some in my first batch and it fermented well. I did not use any in my second batch and it's been fermenting just fine, but then again, I haven't checked its gravity yet so I don't know how well the fermentation is going.

My gut tells me that it is not necessary, but I have no empirical evidence to back that up.
__________________
My Hombrewing Blog

My Beer Cellar
JLem is offline
 
Reply With Quote
Old 10-31-2009, 04:01 AM   #5
CvilleKevin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Charlottesville, VA
Posts: 1,300
Liked 126 Times on 58 Posts
Likes Given: 3

Default

If you want some residual sweetness, adding nutrients works against you.
CvilleKevin is offline
 
Reply With Quote
Old 10-31-2009, 04:16 AM   #6
mikejamesnelson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Racine
Posts: 90
Liked 3 Times on 2 Posts
Likes Given: 2

Default

ive never used nutrients, my airlock useualy only takes 12-24 hrs to start bubbling. For yeast I like Safale 04
mikejamesnelson is offline
 
Reply With Quote
Old 10-31-2009, 05:19 AM   #7
nutcase
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Posts: 155
Liked 1 Times on 1 Posts

Default

^^^ do you ferment the safale at the regular ale temps?
nutcase is offline
 
Reply With Quote
Old 10-31-2009, 01:36 PM   #8
wreckinball9
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Lakes Region NH
Posts: 276
Default

Quote:
Originally Posted by nutcase View Post
^^^ do you ferment the safale at the regular ale temps?
or a little lower actually. 50-60F works well. the fermentation will be slower, but it will finish less dry, especially if you cold crash it at a desired SG (usually around 1.010 is good). Overall, it seems to produce a superior product at or under 60F.
__________________
You must love this country more than I love a cold beer on a hot Christmas morning. - Homer S.


And how is education supposed to make me feel smarter? Besides, every time I learn something new, it pushes some old stuff out of my brain. Remember when I took that home winemaking course, and I forgot how to drive?- Homer S.
wreckinball9 is offline
 
Reply With Quote
Old 10-31-2009, 02:34 PM   #9
vespa2t
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Kansas City
Posts: 252
Liked 6 Times on 5 Posts

Default

I dont use nutrient and my stuff always turns out nice.

and +1 on on low fermentation temp. 60 works great with S04 or Notty.
__________________
-Paul O.
Vintage Vespa, Classic Mini Cooper, and Fermentation. Thats my life.
vespa2t is offline
 
Reply With Quote
Old 10-31-2009, 08:40 PM   #10
SeaDuds
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Chicago
Posts: 10
Default

Wow, thanks a lot, very helpful! I think I'll skip the nutrients this time, maybe experiment with them down the road just for shiggles. I'm going to use Notty for my first batch and champagne yeast for my second.


SeaDuds is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hard Cider Yeast question. spriggan486 Cider Forum 12 02-08-2014 05:22 PM
Cider Yeast Question RedHeadBrew25 Cider Forum 2 10-27-2009 03:00 AM
ale yeast and cider question Notnice Cider Forum 6 07-18-2009 09:34 PM
Question about carbonating a cider made with ale yeast T-rags Cider Forum 7 01-28-2009 12:33 AM
Hard Apple Cider - simple question about yeast... brianmp Cider Forum 7 12-04-2008 07:13 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS