IrritableGourmet
Active Member
Now I want to experiment using an ale yeast to make bread...
Cider with Rapid Rise bread yeast
- Thread starter MBM30075
- Start date
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CvilleKevin
Well-Known Member
How about using a cider yeast cake, with all of the apple cider solids and the yeast?
I dont make bread, but I've been thinking about getting in touch with one of the local bakeries, so that when I rack a bunch of ciders I dont have to just dump the trub. I get about half a gallon of waste over 3 rackings on every 5 gallon batch, so that would be about 20 gallons of ale yeast and apple solids a season if I could find someone that could use it.
I dont make bread, but I've been thinking about getting in touch with one of the local bakeries, so that when I rack a bunch of ciders I dont have to just dump the trub. I get about half a gallon of waste over 3 rackings on every 5 gallon batch, so that would be about 20 gallons of ale yeast and apple solids a season if I could find someone that could use it.
hexmonkey
Well-Known Member
hidden2u
New Member
Just finished my first batch with Rapid Rise Bread Yeast, and although I don't have any experience with homebrewing, I must say this tastes pretty good.
I bought a bottle of Treetop applejuice (3 apple blend, very good) and put it in a cleaned out 2 liter soda bottle.
I added 1/4 cup of brown sugar and 1/4 cup white sugar, along with 1/8 tsp Fleischmans Rapid Rise Bread Yeast that I had in my cupboard.
I shook it all up, screwed the cap on tight and let it sit in a dark closet for about a day. After 1 day the bottle was already quite firm and carbonated, so I loosened the cap just until the CO2 started hissing out (makeshift airlock!), and put it back.
After 8 days fermenting I tasted it, tasted like crap and very yeasty but had just the right amount of sweetness that I wanted, so I closed the cap again and let it ferment another two days until the bottle felt like it was going to explode (to carbonate it fully).
Put the bottle in the fridge and cold crashed it, and let it sit for about 2 weeks. So today (10/24) from start (10/4) it is fully cleared and it tastes pretty good. I don't have a hydrometer so I don't know the specific gravity, but i'm judging it to be around 4% abv maybe lite beer territory. I can still smell the faint aroma of the bread yeast, but you really have to be looking for it to notice.
Summary:
Rapid Rise bread yeast works when all else fails!
I bought a bottle of Treetop applejuice (3 apple blend, very good) and put it in a cleaned out 2 liter soda bottle.
I added 1/4 cup of brown sugar and 1/4 cup white sugar, along with 1/8 tsp Fleischmans Rapid Rise Bread Yeast that I had in my cupboard.
I shook it all up, screwed the cap on tight and let it sit in a dark closet for about a day. After 1 day the bottle was already quite firm and carbonated, so I loosened the cap just until the CO2 started hissing out (makeshift airlock!), and put it back.
After 8 days fermenting I tasted it, tasted like crap and very yeasty but had just the right amount of sweetness that I wanted, so I closed the cap again and let it ferment another two days until the bottle felt like it was going to explode (to carbonate it fully).
Put the bottle in the fridge and cold crashed it, and let it sit for about 2 weeks. So today (10/24) from start (10/4) it is fully cleared and it tastes pretty good. I don't have a hydrometer so I don't know the specific gravity, but i'm judging it to be around 4% abv maybe lite beer territory. I can still smell the faint aroma of the bread yeast, but you really have to be looking for it to notice.
Summary:
Rapid Rise bread yeast works when all else fails!
LuigiMario
Member
I just tried my very first batch of hard cider it seems pretty strong (alcohol level), and it's really really sweet.. tastes good other than WAY too sweet..
I used 1/2 gallon unpasteurized cider, bread yeast, 1 1/2 cups white sugar and 1 1/2 cups lt. brown sugar
The flavor turned out fine, it's pretty appley(?).. just way too sweet
I used 1/2 gallon unpasteurized cider, bread yeast, 1 1/2 cups white sugar and 1 1/2 cups lt. brown sugar
The flavor turned out fine, it's pretty appley(?).. just way too sweet
OP
OP
MBM30075
Well-Known Member
Um... Luigi, it shouldn't be a surprise that you got a really sweet beverage.
Based on my cider experiments, apple juice/cider has an SG of about 1.048-1.050. Let's assume that yours was more like 1.035.
I'm not sure how much you packed in your brown sugar, but 1.5 cups of white sugar should weigh something like 10 ounces. Let's call it 8 (1/2 pound). Let's go conservative and say 8 ounces of brown sugar, too.
I'm also assuming you didn't dilute your apple juice, and that the additional sugars brought the total final volume to 0.6 gallons (this should also be conservative).
Here's a summary:
********************
Ingredients
********************
.5 gallons apple cider (juice)
1/2 pound white table sugar
1/2 pound light brown sugar
Batch Size: 0.6 gallons
Beersmith Calculations:
OG: 1.110
Now, according to what I've read, you'll be lucky if bread yeast ferments up to 8% ABV. Therefore, once that threshold is reached, your FG is still 1.050!!! That's the OG for my ciders!!!!
Hope this helps.
Based on my cider experiments, apple juice/cider has an SG of about 1.048-1.050. Let's assume that yours was more like 1.035.
I'm not sure how much you packed in your brown sugar, but 1.5 cups of white sugar should weigh something like 10 ounces. Let's call it 8 (1/2 pound). Let's go conservative and say 8 ounces of brown sugar, too.
I'm also assuming you didn't dilute your apple juice, and that the additional sugars brought the total final volume to 0.6 gallons (this should also be conservative).
Here's a summary:
********************
Ingredients
********************
.5 gallons apple cider (juice)
1/2 pound white table sugar
1/2 pound light brown sugar
Batch Size: 0.6 gallons
Beersmith Calculations:
OG: 1.110
Now, according to what I've read, you'll be lucky if bread yeast ferments up to 8% ABV. Therefore, once that threshold is reached, your FG is still 1.050!!! That's the OG for my ciders!!!!
Hope this helps.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
warispeace
Well-Known Member
I would be very careful with that method. Without an airlock you're just asking for a giant, sticky mess in your closet to clean up.Just finished my first batch with Rapid Rise Bread Yeast, and although I don't have any experience with homebrewing, I must say this tastes pretty good.
I bought a bottle of Treetop applejuice (3 apple blend, very good) and put it in a cleaned out 2 liter soda bottle.
I added 1/4 cup of brown sugar and 1/4 cup white sugar, along with 1/8 tsp Fleischmans Rapid Rise Bread Yeast that I had in my cupboard.
I shook it all up, screwed the cap on tight and let it sit in a dark closet for about a day. After 1 day the bottle was already quite firm and carbonated, so I loosened the cap just until the CO2 started hissing out (makeshift airlock!), and put it back.
After 8 days fermenting I tasted it, tasted like crap and very yeasty but had just the right amount of sweetness that I wanted, so I closed the cap again and let it ferment another two days until the bottle felt like it was going to explode (to carbonate it fully).
Put the bottle in the fridge and cold crashed it, and let it sit for about 2 weeks. So today (10/24) from start (10/4) it is fully cleared and it tastes pretty good. I don't have a hydrometer so I don't know the specific gravity, but i'm judging it to be around 4% abv maybe lite beer territory. I can still smell the faint aroma of the bread yeast, but you really have to be looking for it to notice.
Summary:
Rapid Rise bread yeast works when all else fails!
LuigiMario
Member
MBM30075:
I started a thread about it, I'm thinking about adding approx. 1 liter of a pasteurized (no preservatives) cider, and lavlin EC-1118 yeast to restart the fermentation. I'm hoping to get a slightly sweet result still but I'm not really worried about it.
I started a thread about it, I'm thinking about adding approx. 1 liter of a pasteurized (no preservatives) cider, and lavlin EC-1118 yeast to restart the fermentation. I'm hoping to get a slightly sweet result still but I'm not really worried about it.
hidden2u
New Member
Yeah, airlocks are so cheap there's no reason not to use one, but I wanted to do it with the least amount of specialty equipment as possible.
And I'm not too concerned about making a mess. First, its a half gallon so its not that much. Second, as long as the cap is loosened the CO2 is able to escape and not blow up the bottle (btw there wasn't very much krausen/foam because the pressurization kept it from developing too fast).
vespa2t
Well-Known Member
you'd be surprised at what a mess it could make. I had to clean up a 12oz bottle that blew up in my cabinet that I store my beer equipment in. That small amount got into places that amazed me and took a couple hours to clean up. Everything was sticky
MikeR
Member
I sent a PM to MBM asking how it went, gave a link to this thread.
I'm currently doing this experiment myself with two .5 gallon batches.
Each one contains:
2.72L (Minus a cup and a half) of Simply Apple. Absolutely nothing added, pasteurized though.
1/2 cup of brown sugar.
One packet of dry, rapid rise bread yest (Fleishman's, 8g per pack).
I poured about a cup and a half out of each jug after letting them warm up to room temp. Poured the brown sugar in, then shook them up nice and hard, let it settle for a minute, then pitched the yeast in. Screwed the top back on, and let them sit.
Within an hour I had MASSIVE action, it looked like a backyard 4th of July party in the middle of DC. Yeast was flying everywhere due to the CO2 being released so fast. I quickly realized that I was going to need an airlock or blowoff faster than I had thought, so I fashioned a quick fix out of latex surgical gloves, scotch tape, and rubber bands. Poked pinholes in the thumbs, then squeezed out the air inside. With the gloves having a vacuum, I then unscrewed the tops, which let the CO2 fill it up.
This was all started on Friday night, and over the weekend it kept up this insane level of fermentation. It calmed down on Monday afternoon, and as of now it seems to be finished with the CO2 release, the yeast cake is about triple the size it started out as. The juice itself is clearing as well, though the lees moves around a lot if you even gently move the bottles. Should be fun trying to get it out!
Total cost for a little over a gallon: $11. Made using only grocery store ingredients, without any extra brewers equipment. Obviously it could taste like crap, but this is all part of the fun, no? I've paid more money for less exciting entertainment.
I'm currently doing this experiment myself with two .5 gallon batches.
Each one contains:
2.72L (Minus a cup and a half) of Simply Apple. Absolutely nothing added, pasteurized though.
1/2 cup of brown sugar.
One packet of dry, rapid rise bread yest (Fleishman's, 8g per pack).
I poured about a cup and a half out of each jug after letting them warm up to room temp. Poured the brown sugar in, then shook them up nice and hard, let it settle for a minute, then pitched the yeast in. Screwed the top back on, and let them sit.
Within an hour I had MASSIVE action, it looked like a backyard 4th of July party in the middle of DC. Yeast was flying everywhere due to the CO2 being released so fast. I quickly realized that I was going to need an airlock or blowoff faster than I had thought, so I fashioned a quick fix out of latex surgical gloves, scotch tape, and rubber bands. Poked pinholes in the thumbs, then squeezed out the air inside. With the gloves having a vacuum, I then unscrewed the tops, which let the CO2 fill it up.
This was all started on Friday night, and over the weekend it kept up this insane level of fermentation. It calmed down on Monday afternoon, and as of now it seems to be finished with the CO2 release, the yeast cake is about triple the size it started out as. The juice itself is clearing as well, though the lees moves around a lot if you even gently move the bottles. Should be fun trying to get it out!
Total cost for a little over a gallon: $11. Made using only grocery store ingredients, without any extra brewers equipment. Obviously it could taste like crap, but this is all part of the fun, no? I've paid more money for less exciting entertainment
.MikeR
Member
Took a sample last night.
Tastes like Apple Wine. Very dry and tasteless at the start, but finishes with a huge hint of apple.
I shall let both bottles sit for a few more weeks.
Tastes like Apple Wine. Very dry and tasteless at the start, but finishes with a huge hint of apple.
I shall let both bottles sit for a few more weeks.
hopinator
Member
my first batch of JAOM finished out at 14% abv, fleischmans bread yeast. fermented for 4 weeks, aged 12 weeks, GONE in 1 saturday! I will certainly be doing another batch with same yeast! no "doughy" taste at all after aging.
Not surprising at all... Typical modern bread yeast will usually conk out pretty close to 14%.....
If you want the recipe for Joe's Ancient Orange Mead - check over on the Mead forum.... It's a classic!
My experience with bread yeast in cider is that it fermented *Really* hard and gassy.... I had trouble with Cider-gysers.... One batch ended up with white/nearly water clear cider that's still sitting in a jug in the basement.
Thanks
If you want the recipe for Joe's Ancient Orange Mead - check over on the Mead forum.... It's a classic!
My experience with bread yeast in cider is that it fermented *Really* hard and gassy.... I had trouble with Cider-gysers.... One batch ended up with white/nearly water clear cider that's still sitting in a jug in the basement.
Thanks
hopinator
Member
thats the one i used, classic recipe from mead forum.
