I've read a number of threads that say a starter isn't necessary for cider, but I have some 1728 yeast that I harvested back in October, 2013 that I'd like to use for cider. I harvested it from a Scottish ale and there's about 4-5 oz of thick slurry. (Quick digression - I bought the 1728, poured half into a beer starter, and used the other half for cider. Harvested the beer yeast after the beer was done, but didn't harvest the cider yeast.)
Anyway, I'd like to use the 1728 in a 3-gallon batch of plain old 1.050 cider. Would it be a good idea to put the harvested 1728 into a starter before pitching it into the juice, or would it be okay to just dump the yeast into the juice as is? Thanks all!
Anyway, I'd like to use the 1728 in a 3-gallon batch of plain old 1.050 cider. Would it be a good idea to put the harvested 1728 into a starter before pitching it into the juice, or would it be okay to just dump the yeast into the juice as is? Thanks all!
