Complete newbie making complete mistakes.

[WoweeAGenericName]

I am sorry for the crimes against brewing contained within this accursed post, but my understanding of homebrewing is about as foggy as the hooch I've made.

Totes hypothetically speaking here, but if I took a packet of bread yeast and added it to about a gallon of pasteurized apple juice, would it eventually become a drink that could be described as a cider, or would it only be a blight upon this world(and my taste buds)?
Also, would it be possible to use the yeast from the bottom of the brewing vessel in a new batch?

 

[redrocker652002]

I am no pro, and cider is on my list of things to do. I have seen early youtube vids where they used bread yeast. I think it was the Homebrew4life guys that did it. According to them, it was not really very tasty, but I think they said they let it sit a bit and it got better. I will try and find the video. I would say do a bit of google searching for the different yeasts. I think Norther Brewer had a good intro version of cider making where he mentions different strains and what could be used. I am going to try a gallon here soon as I really want to give it a go. I will watch this and see what the Pro's have to say.

 

[DuncB]

I'm sure it will " work", but with some tweaks such as a packet of brewers or wine yeast and nutrients the outcome might be better.
That said when I used to live on a farm with a disused orchard I'd pick the apples, make sure generally clean. Chop them scrat them and crush them,the juice went in sanitised plastic water containers with an airlock and left for about 6 months.
Then primed and bottled or drunk flat.
Some basic tools like a hydrometer would be helpful in your brew process. I'm not sure how much sugar is in pasteurised apple juice.

 

[Rish]

I am sorry for the crimes against brewing contained within this accursed post, but my understanding of homebrewing is about as foggy as the hooch I've made.

Totes hypothetically speaking here, but if I took a packet of bread yeast and added it to about a gallon of pasteurized apple juice, would it eventually become a drink that could be described as a cider, or would it only be a blight upon this world(and my taste buds)?
Also, would it be possible to use the yeast from the bottom of the brewing vessel in a new batch?

^This is how I got started making cider. In a gallon jug, add store bought apple juice without preservatives (ascorbic acid is okay), add 1/2 teaspoon bread yeast, put the lid on loosely (maybe with some cheese cloth under it) set it in a dark, room temp place and let it go for about 3 weeks. Chill in the fridge for a few days to help it clear then consume. When pouring be as careful as you can not to disturb the sediment (no "glugging") although drinking it won't hurt anything. Not the best I ever made but certainly drinkable. Good luck!

 

[MaxStout]

You'll definitely make cider from that, probably decent cider at that. What you propose to do is an excellent first crack at making HM cider. From there, you can branch out and experiment some more, trying other yeasts, different additives, fruit juices, etc. Give it a go and let us know how it turns out!

I've made some "Mott's hard cider" a few times, pitching beer or wine yeast and it turns out nice. It ferments dry, as I don't stop fermentation. Most store-bought ciders are about 1.050 or so SG, so fully fermented that will yield a little north of 6.5% ABV.

For your other question, yes, you can use the yeast a second time. If you carefully rack the first batch off the yeast cake (the lees), just pour in a new batch of cider and let it ferment. A pinch of yeast nutrient would be helpful to ensure a healthy fermentation.

Another variation you might look into is Apfelwein. Basically, store-bought cider with extra sugar added, then fermented.

 

[Lampy]

I typically use WalMart apple juice for my ciders and was recently told it was "better than the stuff you get at bars" (totally didn't go to my head). 3qt juice, ~12oz sweetened black tea, ½tsp yeast nutrient, some white wine or coder yeast = dry cider at about 5.5% ABV.
And yes, reuse your yeast. I've definitely gone past 10 generations with some yeast. And because you can use only a fraction of a packet for 1gal cider and then use the yeast "sludge" to make multiple new batches or a larger batch, the yeast almost becomes "free".

 

[Rish]

use the yeast from the bottom

Forgot to address this but definitely per @MaxStout and @Lampy, dump new juice on the lees in your fermenter and let it go. You'll have live yeast in there to ferment your new juice and dead yeast to serve as nutrient to those tiny cannibals.

 

[Shotgunwilly]

You will not be committing any crimes. Your idea is the most basic way to make none wild yeast cider. All the other stuff we buy along the way gives use control and make some things easier.

I just started myself and went straight into the deep end and don't regret it. The wife still says this is the creasiest thing I have done.

 

[Broken Crow]

You made no mistakes...You did something that defines a 'newbie' just as many of us on here did that started us into brewing.
The 'Crime' if any, is against your wallet as you took enough interest to sign up on here thus we are left to conclude you wish to continue and improve your brews.
I did the same thing with cider and mead many years ago and finally beer and now I'm regularly on this site continually learning to improve my brews (and spend money on the bits that help me get there.)
Welcome to the Fun!

 

[bernardsmith]

Hi WoweeAGenericname, and welcome to this forum. The thing about bread yeast is that because it is used in dough to make bread, bakers don't care that this strain of yeast really does not flocculate - (fall to the bottom of your fermenting vessel). It basically stays in suspension, which is why seasoned wine makers rarely use baker's yeast. We taste the yeast in any cider or wine or mead. Lab cultured wine yeasts have been developed partly because of the flavors they produce and because they flocculate really well, and so when a cider or wine is appropriately aged and then racked off the lees for bottling, few yeast cells make it into the bottle. We tatse the wine , not the yeast. That doesn't mean that you can't use baker's yeast. It does mean that your cider may not be top rate. BUT, if YOU enjoy it, that is the only thing that counts.

 

[DaveDiamond]

I am sorry for the crimes against brewing contained within this accursed post, but my understanding of homebrewing is about as foggy as the hooch I've made.

Totes hypothetically speaking here, but if I took a packet of bread yeast and added it to about a gallon of pasteurized apple juice, would it eventually become a drink that could be described as a cider, or would it only be a blight upon this world(and my taste buds)?
Also, would it be possible to use the yeast from the bottom of the brewing vessel in a new batch?

So how'd you go? I racked mine off into new bottles Friday, but I didn't try it. Yesterday I did up a few batches with S04 yeast, and one with TF-6 "Tutti Frutti" yeast, so I'll be interested to see if it really is better than bread yeast.

 

[itsjustapollo]

I am sorry for the crimes against brewing contained within this accursed post, but my understanding of homebrewing is about as foggy as the hooch I've made.

Totes hypothetically speaking here, but if I took a packet of bread yeast and added it to about a gallon of pasteurized apple juice, would it eventually become a drink that could be described as a cider, or would it only be a blight upon this world(and my taste buds)?
Also, would it be possible to use the yeast from the bottom of the brewing vessel in a new batch?

as someone who has does this, please, please strain it before drinking. im beggin