Hi there! I am going to start some more cider this weekend, and had a few questions about the specifics of this task:
- I have 4 different yeasts to try out on 4 different gallons of apple juice. Can I add the entire packet of yeast to a gallon, or is that too much?
- I plan on adding .5# dextrose to each gallon to bump the ABV. I have heard that you should shake the bejesus out of the juice before adding the yeast in order to aerate the juice. Can I do this after I add the sugar? Is it even necessary to aerate the juice?
- I have heard that you should pitch the yeast into a little warm water, and then let it sit for 20 minutes before adding to the juice. Is this necessary or can I just dump the yeast straight into the juice bottle?
Any help would be appreciated! Thanks!!
- I have 4 different yeasts to try out on 4 different gallons of apple juice. Can I add the entire packet of yeast to a gallon, or is that too much?
- I plan on adding .5# dextrose to each gallon to bump the ABV. I have heard that you should shake the bejesus out of the juice before adding the yeast in order to aerate the juice. Can I do this after I add the sugar? Is it even necessary to aerate the juice?
- I have heard that you should pitch the yeast into a little warm water, and then let it sit for 20 minutes before adding to the juice. Is this necessary or can I just dump the yeast straight into the juice bottle?
Any help would be appreciated! Thanks!!