Is cider probiotic?

[bmd2k1]

Wondering out loud if cider is considered a probiotic beverage?

Hmmmmmm......[emoji57]

Thoughts??

 

[RPh_Guy]

Nope, sorry. Not unless there's probiotic bacteria in it.

 

[S-Met]

Depends. Young cider and beer that is "yeastie" is for sure. Over sharing here, but when I have a pint of yeasty dregs after a transfer, I have the most amazing poops. I intentionally save a couple cloudy samples from the bottom of the fermenter just for a good thorough sweep of the GI tract. I think its also high in b vitamins, but I don't have a source to cite for this info, just what I thought I remembered.

 

[RPh_Guy]

"Probiotic" means providing live desirable GI flora, so it's strictly not probiotic because Saccharomyces cerevisiae is not GI flora.

 

[Beernik]

Not probiotic.
Not antibiotic.

 

[AkTom]

But good for you nonetheless.
Cheers

 

[Miraculix]

Depends, wild cider is. There are also yeast strains that are considered beneficial for the gut, not typical brewing yeasts though. But they can be used to brew beer, so why not try it on cider? It is saccharomyces boulardii.

 

[Maylar]

But good for you nonetheless.
Cheers

And (usually) gluten free, too!
(Some yeasts aren't)

 

[bmd2k1]

Anyone ever try adding a SCOBY (kombucha yeast/bacteria mass) to AJ?

 

[bracconiere]

Wondering out loud if cider is considered a probiotic beverage?

Hmmmmmm......[emoji57]

Thoughts??

sounds like you got the imagination...tell your self it is...i can give you a link to the USDA nutrient db on yeast and say fermenting it probably adds vitamins!

https://ndb.nal.usda.gov/ndb/foods/...=&measureby=&Qv=1&ds=&qt=&qp=&qa=&qn=&q=&ing=

 

[DIYer]

Anyone ever try adding a SCOBY (kombucha yeast/bacteria mass) to AJ?

Quick google search came up with this, but it's still mostly tea-based: https://www.culturesforhealth.com/learn/recipe/kombucha-recipes/apple-cinnamon-kombucha/

Sounds like an interesting experiment to just throw the SCOBY in in a more juice-heavy base. I would still use the teabags (steep in the AJ instead of water?) and try to match the SG of the typical kombucha starter (not sure what that is off the top of my head), which probably means watering down the AJ.

 

[RPh_Guy]

FWIW, most of the beers I make are probiotic. I use L. plantarum to sour. It also sometimes finds its way into some of my ciders when I repitch.

There's not enough yeast in cider/kombucha/beer to provide nutritional benefit unless maybe if you're eating the yeast cake like @S-Met .

Healthcare organizations/professionals wouldn't agree that cider is "good for you".
It's ok in moderation (1-2 drinks/day).

Rationalizations running amuck.

 

[Hoppy2bmerry]

^^^ probably best to make the buch then add the juice... even changing the type of tea used should be done gradually to get the scoby acclimated, from what I understand.

 

[DIYer]

FWIW, most of the beers I make are probiotic. I use L. plantarum to sour.

So you don't boil or add hops after souring? Because both those would kill the L. plantarum, from what I understand, and the little beasties are only probiotic if they are alive when consumed. I know there are different souring processes, so I was just wondering what yours is.

 

[RPh_Guy]

I don't boil the bacteria. Adding hops doesn't kill them (hops are bacteriostatic, not bactericidal).

I use either a co-souring or post-souring method.
Mash as normal.
Boil as normal (optional). No hops.
Chill as normal.
Pitch yeast.
Either pitch the L plantarum with the yeast or you can pitch after a couple days to increase yeast expression.
Dry hop or hop tea after souring (optional).
Package as normal.
Easy Peasy

In cider you could pretty much add probiotic bacteria without much affect on flavor unless you leave it sit long enough without sulfite to allow MLF.
If you add sulfite I imagine the bacteria will likely be impacted, reducing any probiotic effect.

If anyone is so worried about needing probiotic bacteria, just make yogurt or take probiotic capsules or a probiotic drink with measured cell counts. The amount of bacteria in a cider or beer is very small.

Any attempt to pass off alcoholic beverages as "healthy" is a farce. Alcohol has too many negative effects on our health, and is high in calories with limited other nutritional value.

 

[DIYer]

I don't boil the bacteria. Adding hops doesn't kill them (hops are bacteriostatic, not bactericidal).

I use either a co-souring or post-souring method.
Mash as normal.
Boil as normal (optional). No hops.
Chill as normal.
Pitch yeast.
Either pitch the L plantarum with the yeast or you can pitch after a couple days to increase yeast expression.
Dry hop or hop tea after souring (optional).
Package as normal.
Easy Peasy

Thanks for the recap of your process. I really like sours, and I plan to do one sometime soon. Still researching the different options.