Best Yeast for my Cider?

[z-bob]

Sometimes a cider will clear in a month, sometimes it never clears for years and years. Pectinase and gelatin would help if you want to ensure a crystal clear product. On the other hand, you can't taste haze except with your eyes, so who cares anyway.

Thanks. I don't care about haze, I just want the yeast to drop out and didn't remember how long that takes. This batch was starting to clear after a week, and I racked it to a bigger carboy and added another 3 gallons of juice. That was a week ago and the bubbling has almost stopped now but it still looks really milky. (I know 2 weeks is not enough)

I hope it's ready to sample by the end of October, and actually ready to drink by Thanksgiving.

 

[dmtaylor]

I hope it's ready to sample by the end of October, and actually ready to drink by Thanksgiving.

Oh, definitely. It will be ready to drink by then for sure. 6 weeks is indeed about right.

 

[Pratzie]

Sure thing, so this is my base cider recipe:

5 Gallon Base Cider Recipe

5 gallons Apple Juice
1 packet S-04 English Ale Yeast
14 grams Go-ferm
1 tsp Fermaid
1 ¼ cup water

To Rehydrate Yeast

Heat water in microwave to 104F
Stir in go-ferm until it is completely dissolved
Sprinkle yeast evenly on top, avoiding clumps
Cover with plastic wrap and allow to sit for 15-30 mins
Stir yeast in (sanitized spoon), recover, and allow to cool to pitching temp

Combine apple juice and fermaid in your fermenter and stir to combine, then pitch yeast.

Allow to ferment at room temp (65-75) for 14 days.

which I augment as follows:

5 Gallon TropiCali Cider Recipe

Start by following base cider recipe.

10 lbs. Apricots (pitted, sliced, and frozen)
5 lbs. Frozen mango chunks

When base cider has finished fermenting transfer to another fermenter containing the frozen apricots and mangos which have been crushed.

Allow to re-ferment for another 14 days.

Cold crash for 2-3 days, fining with gelatin prior to packaging.

Keg at 30 PSI for 36 hours, then reduce to 11 PSI (40F) for serving.

Just added this to my To-Do list. Thanks for this.

 

[user 204491]

Just added this to my To-Do list. Thanks for this.

Sure thing! Post back once you've made it with your results!

 

[Scturo]

 

[Pratzie]

Sure thing! Post back once you've made it with your results!

Will do. Love the name btw... long live HST!

 

[user 204491]

That's a familiar looking color!

 

[Scturo]

Just to update, this cider has been a big hit with everyone. Will definitely make more.

 

[user 204491]

Just to update, this cider has been a big hit with everyone. Will definitely make more.

Hah! That's awesome! I'm really glad you enjoyed the recipe!

 

[dleonard5]

Has anyone tried dried apricots? We don't usually get fresh ones here in the Chicago area.

 

[user 204491]

Be careful using dried fruit for beer/cider making. Most of it contains oils, which you don't want in your beer, and they don't have to list in the ingredients. You could try to find frozen or go for the canned purees, although the purees can be a real nightmare to deal with.

 

[ten80]

Try Costco natural dried apricots, they have no oils or preservatives. I just bottled a berlinerweiss to which I added 2 lbs of these apricots. Turned out very nicely, but takes a while to ferment out the sugars from the dried apricots. Raw fruit would be faster for the yeast to break down.

 

[dleonard5]

Thanks for the advice and great recipe drgonzo2k2!
ten80 - thanks I'll maybe give that a try. It might be better to stick with peaches which are available now.