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Old 09-28-2010, 03:21 PM   #1
sleepystevenson's Avatar
Oct 2007
North Western PA
Posts: 435
Liked 14 Times on 7 Posts

I have a local guy who makes GREAT fresh pressed, unpasteurized cider. He is pressing today, and I am scheduled to pick up 5 gals this afternoon. The problem is, my LHBS will not have my cider yeast (White labs 775) in til one week from today - next tuesday.

Will it be ok to keep the fresh cider in the fridge for a week before actually making the hard cider / pitching the yeast???

If not, I can PROBABLY get some more fresh cider the next time he presses. Last time, he made 42 gallons and sold out in 2 hours!

Thanks for the advice!

Another option I have is to go with one of the yeasts I have on hand: Nottingham, S-04 or S-05

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Old 09-28-2010, 04:40 PM   #2
Feb 2010
Cincinnati, Ohio
Posts: 404
Liked 10 Times on 10 Posts

Any of those yeasts should be fine. Also, if it's unpasteurized it'll probably ferment on its own if you let it.

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Old 09-28-2010, 06:08 PM   #3
Mar 2010
buffalo, ny
Posts: 993
Liked 24 Times on 21 Posts

i would imagine that if you keep it refrigerated from the moment you get it until you get your yeast, you should be ok.

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Old 09-30-2010, 12:15 AM   #4
Sep 2010
north dakota
Posts: 111

sulphiting it will keep it good for longer than a week. i know from experience.

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