Kveik and Cider

[mcgearybrewing]

No. Generally speaking, off-flavors from yeast nutrient come from diamonium phosphate (DAP), which is not present in Fermaid O.

I figured that. What pitching rate do you typically use for a cider with a normal yeast?

 

[RPh_Guy]

I figured that. What pitching rate do you typically use for a cider with a normal yeast?

For a normal gravity cider I typically use a dry (wine) yeast and pitch according to the manufacturer suggestion: 0.8 to 1 gram per gallon for Lallemand products. I rehydrate properly with GoFerm.

For high-gravity faux ice cider I pitch higher, 2-3 times what's recommended for wine.

For wild fermentation I don't pitch yeast at all, or I will add a few drops of a Brett culture from my yeast ranch.