Ciders need more yeast than beers?

[jfolks]

Gonna do my first attempt at cider today.

Just making about a one gallon batch using organic pasteurized cider from the grocery store.

I'm using some Roselare yeast that I built up. Yeastcalc says I need 28 billion cells for a .75 gal batch of 1.054 using an ale yeast. I heard a rumor that I need more yeast for cider.. should I use more than 28 billion cells?

Also, any advice on adding brown sugar is appreciated. Does it dissolve in room temp cider, or do I need to heat the cider (under 170) before mixing it in?

Thanks!

 

[Pickled_Pepper]

I haven't found that my ciders need more yeast than my beers. I've pitched more than a sachet of ale yeast before and I still get sulfur smells just as if I'd pitched for 5 gallons. It does seem to attenuate a little faster with a higher pitch rate, but I can't say that it's worth over pitching.

As for brown sugar, I do warm some juice (a cup or two) on the stove to dissolve my brown sugar and steep some raisins. I've never had a problem with it. My ciders come out crystal clear every time.

 

[FatsSchindee]

I think the big thing with cider and yeast is that you don't necessarily need more yeast, just that they need nutrients more than in beer - the wort has more nutrients in it than cider must. Adding some yeast nutrient will also help reduce the sulfur smells from fermentation, as the yeast are healthier and less stressed. You can add some raisins and/or dates... These add some of the nutrients to the must as well...

 

[patbob]

I've recently done a couple of experimental batches with gallon jugs of organic, pasteurized, unfiltered cider. Pitched 1/2 packet dry champaign yeast in one, and 1/2 packet of rehydrated Nottingham in the other. Forgot yeast nutrient on both. Both went fine. You can do the math on cell count, but I figured if a pack is sufficient for a 5 gal carboy, 1/2 pack was plenty for a 1 gallon batch.

 

[Pratzie]

I actually had this same question when i did my first batch of cider last september. One of the guys posting pics of his batch on instagram rocked a full 11.5 gram packet for a one gallon batch. He said its just how he's always done it and it always comes out great.

 

[hehawbrew]

I think the big thing with cider and yeast is that you don't necessarily need more yeast, just that they need nutrients more than in beer - the wort has more nutrients in it than cider must. Adding some yeast nutrient will also help reduce the sulfur smells from fermentation, as the yeast are healthier and less stressed. You can add some raisins and/or dates... These add some of the nutrients to the must as well...

I agree. I've recently gone old school and added raisins to my last batch instead of nutrient. Someone said adding raisins also gives a better mouthfeel.....so, I'll know in a few weeks I guess!