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Old 09-25-2007, 04:43 PM   #1
May 2007
Cary, NC
Posts: 2,176
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I have 5 gallons of fresh unpasteurized cider. Should I be worried about wild yeast and bacteria? Do I need to treat it with anything before I can use it to make hard cider?

I have a packet of Red Star Montrachet wine yeast that I was planning on pitching (ala EdWort's Apfelwein). Any other recommendations for cider?

Primary/Secondary: #133 Scottish 80/-
Kegged: #132 American Wheat
Planned: IPA, Brown, Pale Ale

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Old 09-25-2007, 04:46 PM   #2
Alamo_Beer's Avatar
Aug 2006
Manor, Tx
Posts: 2,439
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you can use crushed campden to ward off baddies....i think its 1 per gallon...i think

As for yeast, the cool thing about cider is you can do damn near anything with it...I listned to the brewing network show on cider and thats basicly what I got...do whatever you want

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Old 09-26-2007, 06:49 AM   #3
z987k's Avatar
Feb 2007
Posts: 3,518
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if you really want you can let the natural yeasts in the cider take over.

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Old 09-26-2007, 11:39 AM   #4
May 2007
Montgomery, Alabama
Posts: 292
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I don't usually use Campden but if you are worried about the possibility of the wild yeast just add 1 crushed campden tablet per gallon and wait 24 hours before pitching your yeast. The Montrachet will be fast and should be ready in about 4 to 6 weeks. It will ferment dry!
Lost Knight Cellers

In the Carboy:
Red wine
Roman Raisin Wine
Bottle aging/drinking:
Apple Wine (15% abv)
Strawberry Wine
Elder Flower Wine
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Old 10-01-2007, 05:07 AM   #5
Aug 2006
Madison, Wisconsin
Posts: 343
Liked 4 Times on 3 Posts

I have my first batch of cider going right now (1 gallon batch), and I just figured that the yeast I'm pitching was going to thoroughly overwhelm any yeast that's already present.

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