So I started a 1 gallon batch of draft cider (local, unpasteurized, semi-tart cider with about 1-2 grams of rehydrated S-04). SWMBO and I are both getting tired of dry ciders/wines and I planned to keep it semi-sweet using Papper's stovetop pasteurization method. But I don't want to find that by the time I have the right carbonation I have a 6 pack of bottles left. I'd like to make this into about a 2.5 gallon batch in a 3 gallon BB.
Couple questions about that: Would the yeast cake (I would either wash it or just gently stir it up into the cider and rack everything together) be enough to ferment another 1.5 gallons cleanly? I don't have another pack of 04 on hand although I can always get more.
Should I aerate or avoid it and just pitch enough yeast?
Couple questions about that: Would the yeast cake (I would either wash it or just gently stir it up into the cider and rack everything together) be enough to ferment another 1.5 gallons cleanly? I don't have another pack of 04 on hand although I can always get more.
Should I aerate or avoid it and just pitch enough yeast?