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True. I'm doing a starter for educational purposes as I want to cultivate the yeast and freeze it and I'd like to know how to multiply it for large volumes of cider/wort. :) Maybe someday I will not have enough yeast available. I've bought now 3 just to be on the safe side.

The yeast I've just bought. I don't have a 3 gallon carboy, but I do have a stir plate. My best chance is to buy another Erlenmeyer flask or/and decant. What about just cold crashing and decant? Is it so important to double the wort?

That is an absolute affirmation.

Anyone?

Ty all for the answers. One more thing. I am planning on fermenting 60 L (15 gallons) of cider using White Labs WLP775 yeast. Can I add the 3 vials of yeast I have in the 2L flask adding them all at once? Brewersfriend's starter calculator says I will need 3 step ups.

I'm adding Maltodextrin just for the fact it is unfermentable. It adds a bit of mouthfullness to the cider.

I'm about to prime my cider. What should I use for priming, honey or Dextrose/Maltodextrin combo? I have both.

I'm posting here as I haven't received any answer in the yeast subgroup. How the heck one step ups a yeast starter?? :) I could find only partial info on how to do it for what I need, to ferment 15 gallons of cider. I'll copy/ paste the other post here. Thanks gents! "I'd like to start...

I'd like to start creating my own yeast database and make yeast cultures on plates and slants, so I could save some $ and for the fun of it. I'd like to make a yeast starter enough for 15 gallons cider starting from a pack/vial of White Labs W775 yeast. On the pack it says that for that...

My cider has fully fermented after 10 days. OG 1.050, FG 1.002, ABV=6.4% Time to rack it and let it mature. :) Probably I'll add some black tea but not much, as it already has enough astringence. I can feel the back of my cheeks contracting. Should I leave the tea out altogether?

My cider has fully fermented after 10 days. OG 1.050, FG 1.002, ABV=6.4% Time to rack it and let it mature.

Hi No input error there. Same volume, same temperature and it gives me a 90 g difference. Why shouldn't I use DME for cider? It tastes neutral. Have you had poor experience with DME? I've used Dextrose +Maltodextrin in the past, but never table sugar, so I can't compare it.

Hi guys I'm planning ahead with my bottle priming. I can see people have recommended Brewersfriend's Online calculator. Ive found another mobile app called Wort that gives me a + 90 g difference in the required DME for a 2.0 CO2 volume for the same cider (in my case) volume. Which one is...

Sure you can. Search on YouTube and here on the forum about yeast washing. I've never reused the yeast cake, but here on the forum you can find all the info you want.

I've started the biggest cider batch (15 gallons) ever, but I was reluctant to add anything else to it. Is it too late to add some English tea to supplement the lack of tannins and give my cider a bit of body? Could you recommend me what tea to add? English Breakfast or Earl Grey?

I've started the biggest cider batch (15 gallons) ever, but I was reluctant to add anything else to it. Is it too late to add some English tea to supplement the lack of tannins and give my cider a bit of body? Could you recommend me what tea to add?

You can use food grade gelatin to clear. X times cheaper than all the enzymes commercially available. You can buy it from every grocery store, cheap as hell.The gelatine will bind with the suspended proteins and drop to the bottom of the carboy. Commercial wineries use that frequently.

Thank you guys for your input. Do you think is it too late to add a some sugar/honey/DME/Dextrose to increase the final ABV%? The OG was 1.050 so an estimated 6% ABV%, that IF it ferments all the way down to 0.990 or 1.000.

Hi all No time long see. 4 days ago I've started brewing my 2nd cider (60 liters) using the o'l good Notty yeast. This time I could buy unpasteurized apple juice from a local farm in Germany where I live now. I've sulfited it using a 10% SO2-Solution (Potassium Metabisulfite) 1 ml per liter...

Good article The Craft Beer Market Has Exploded, And Now Brewers Are Worried About A Collapse http://www.businessinsider.com/alchemist-craft-beer-market-boom-bubble-outlook-2013-12