I've made starters for wine and mead before with good results. The rule of thumb I went by was to use 2% of the total must volume in your starter, so like in a case of mixed berry mead I made I used 450 ml mixed berry juice to pitch the yeast in to make the starter. I was reading about starters for brewing beer this afternoon and it was quite a bit more complicated and depended on the OG, whether you used a stir plate to make the starter, and some other factors. I got this info off the Northern Brewer web site at http://www.northernbrewer.com/documentation/YeastPitchingRates.pdf
So with regards to a cider starter, which method do you use? I'm inclined to use the wine/mead rule of thumb since cider is a low alcohol wine, but on the other hand I'm using S-04 yeast which is an ale yeast. If anyone has any opinions I'm all ears.
Thanks, Gene
So with regards to a cider starter, which method do you use? I'm inclined to use the wine/mead rule of thumb since cider is a low alcohol wine, but on the other hand I'm using S-04 yeast which is an ale yeast. If anyone has any opinions I'm all ears.
Thanks, Gene