I just got starting on brewing, third batch is brewing now.
I'm doing 1 gal. batches of fresh pressed unpasteurized cider, using Wyeast 7466.
Since the yeast is good for 6 gal. I split it into thirds for use. I'm wondering about making a starter just to make sure the portion of yeast i'm using is ready to go.
When I get the cider I have been adding a campden tablet (Potassium Metabisulfite) about 36 hours before pitching yeast.
Then I add Pectic enzyme about 24 hours before pitching yeast.
Then at time of pitching yeast I have been adding 1tsp. per gal Urea/Diammonium Phosphate for a nutrient.
I'm thinking about pulling about 300 ml from the cider before the campden tablet goes in. Then I can bring this up to 160* for a few minutes to pasteurize.
Once cooled I can then use this as my starter. Does this need to be fully boiled to make it safe? Is 300 ml a good amount for a starter for 1 gal? Too much too little?
Can I add the yeast nutrient right at the beginning so that the portion I use for a starter is dosed? I have heard that giving the campden tablet and pectic enzyme time in between can make each work better, so I'm not sure how the nutrient plays into that.
So yeah wondering what all you all think of this since you have been doing it longer than I have!
I'm doing 1 gal. batches of fresh pressed unpasteurized cider, using Wyeast 7466.
Since the yeast is good for 6 gal. I split it into thirds for use. I'm wondering about making a starter just to make sure the portion of yeast i'm using is ready to go.
When I get the cider I have been adding a campden tablet (Potassium Metabisulfite) about 36 hours before pitching yeast.
Then I add Pectic enzyme about 24 hours before pitching yeast.
Then at time of pitching yeast I have been adding 1tsp. per gal Urea/Diammonium Phosphate for a nutrient.
I'm thinking about pulling about 300 ml from the cider before the campden tablet goes in. Then I can bring this up to 160* for a few minutes to pasteurize.
Once cooled I can then use this as my starter. Does this need to be fully boiled to make it safe? Is 300 ml a good amount for a starter for 1 gal? Too much too little?
Can I add the yeast nutrient right at the beginning so that the portion I use for a starter is dosed? I have heard that giving the campden tablet and pectic enzyme time in between can make each work better, so I'm not sure how the nutrient plays into that.
So yeah wondering what all you all think of this since you have been doing it longer than I have!