Hi guys, got a question about ratio of yeast.
I am making a hard cider, similar to the aplfwein recipe, one gallon.
I used an entire pack of yeast for this (bakers yeast) and let it ferment for a week. Turned out great. I am now doing it again using the same yeast as well as another gallon using wine yeast. The question is this: since I used an entire packet on one gallon, is this helping quicken the fermentation process?
If I expand to 5 gallons would I use 5 packs of yeast?