New Brewer in Upstate New York

[Robert_Paulson]

Hello everybody! I am a semi first-time brewer, having made 2 batches of beer from a Mr.Beer kit in the past (only one of which turned out to be drinkable). Today I just started a 3 gallon batch of hard cider after picking up some supplies from a local homebrew store. So far I have been following this instructable: http://www.instructables.com/id/Homebrewed-hard-cider-the-easy-way/

I'm looking forward to the secondary fermentation step when I'm going to try adding some fruit flavors, cinnamon, and whatever else comes to mind. I did have a question regarding the time to secondary fermentation however. Because the recipe I'm following is based on 5 gallons, and I probably used enough yeast for 6 gallons, should I expect my cider to be ready for secondary fermentation sooner? Or is that not how this thing works?

All in all, I'm very excited about this and looking for any suggestions, ideas, or advice that anyone has to offer.

 

[naga77777]

i know this is an old thread.

to my knowledge, that's not how the yeast works. i think overpitching will just shorten the adaptive phase, because they just won't need to multiply as much. I sorta understood it to be that once the yeast reached ideal numbers to chew through whatever amount of sugar they're in, they'll switch from reproducing to eating (and that the fermentation speed would be approximately the same).


check out "how to brew" and he does a good job explaining things better than i could ever try to. it's available to read for free if you google it.

and welcome from NC