I smacked two packs of Wyeast #3068 weishenstephan and let them bulge. The wife like to see just how long she can stand it before she turns the heat on. Since the house was 57 degrees i had to set up a little lamp for heat and a BBQ thermometer to monitor the temp. I managed to keep my yeast right at 75 by adjusting bulb to yeast distance. Everything was working great, I could hear the yeast fizz and the packs expanded. At the correct time I added each pack to a mason jar of starter. 1 cup of cider + 1 cup of water + a hint of nutrient then shaken till my arms were numb. The next morning there was a nice layer of foam and I gave it a gentle swirl.
Chad said:I've been wondering this myself. I think most folks use dry or rehydrated dry yeast. Montrachet seems to be popular and Jamil recommends Cotes de Blancs. I used Safbrew T-58 for my first batch of pseudo-Apflewein (though I didn't get any of the "spicy, peppery" flavors that I was looking for).
However, I just picked up an Activator pack of Wyeast 4766 Cider Yeast and didn't know if, like ales & lagers, cider yeast needed a starter for optimum pitching.
In the past I've made starters from half-full 10 oz bottles of Walmart Apple juice but I usually don't do that now. Never really needed one. Just experimenting.bdub said:Is there a method(or need) to create a starter for your yeast when making a cider?