Captainpez
Member
I am planning on making hard cider from fresh pressed apples. I recently picked about two hundred pounds of apples and was planning on making two 5 gallon batches. I plan on pressing the cider and then adding champagne yeast directly to the fresh room temp. cider. I have a couple questions: Are campden tablets necessary before pitching the yeast or will the champagne yeast kill off any other wild yeast or bacteria that may be present? Also, if I do use campden tabs will it change the taste of the cider, and if so how significant of a change?
First time I will be making hard cider, but since I have access to several acres of apple trees, I figure I better start learning how to make hard cider. Thanks in advance for any help you might be able to offer me.
First time I will be making hard cider, but since I have access to several acres of apple trees, I figure I better start learning how to make hard cider. Thanks in advance for any help you might be able to offer me.