TipsySaint
Well-Known Member
So, as the fall comes around it's time to start thinking about cider! What's everyone's favorite cider yeast? What makes it special? What does it really bring to the party?
TipsySaint said:So, as the fall comes around it's time to start thinking about cider! What's everyone's favorite cider yeast? What makes it special? What does it really bring to the party?
TipsySaint said:So, as the fall comes around it's time to start thinking about cider! What's everyone's favorite cider yeast? What makes it special? What does it really bring to the party?
I'm still using Red star Champagne yeast.
Vereto,
do you think this would work by just letting unpasteurized juice sit?
I picked up the following to try in ciders this fall:
Lallemand Nottingham
Lallemand Belle Saison
Fermentis Safale S-04
Lallemand Munich
I think the Saison and Munich will be interesting. Does anyone have a good reason why they might be bad?
Tipsy,
Probably, I just want to guarantee a good, solid yeast before I toss it into 5 gallons worth of organic juice.
As for how I harvested it, I didn't do anything terribly complicated. I picked out 2 healthy looking organic apples from the farmer's market and peeled them with a sterilized peeler while wearing some gloves. I then put the peels into some organic apple juice in my Erlenmeyer. The juice itself was already pasteurized - I don't have access to a local orchard or a good source of non-pasteurized juice.
So far, I have some small bubbles along the edge of the flask. I am just aerate it like I would a regular starter and hoping for the best. So far, it smells nice so I think its a good sign.
So i didn't add any sugar to my cider just the juice, yeast nutrient and yeast. a krausen has formed but the bubbling seems to be anemic at best.....should i add sugar at this point?
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