Archer
Well-Known Member
- Joined
- Jan 29, 2013
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A friend and I are contemplating making our first large batch(s) of hard cider this fall. We are thinking 200-275 gallons in an IBC. Hopefully, together we can exceed the 200 gal legal limit, otherwise we will split it in smaller vessels. My question, however, is how much yeast and yeast nutrient we should pitch into that volume of juice? We are thinking of using either Nottinham or WLP English Cider or English Ale yeasts and can't seem to find any information on their websites about this. (Hard to believe a normal packet or a single vial would produce enough yeast for that quantity of cider.) Any one able to help us out on this?