Okay Cider experts....

[Jako]

so i decided to whip something up to buy myself some time before i brew again. i didn't want to go to the store so i decided to use some of the yeast i just harvested two days before. the yest is Imperial Pub i cant be the first to try this yeast in a cider. it leaves a sweet finish and ferments extremely quick just like Nottingham. does anyone have experience with this in a cider?

5G costco apple juice
4pounds of blueberries
3 pounds of Clover honey from costco

 

[bmd2k1]

Sorry...none

 

[GeneDaniels1963]

no experience with harvested beer yeast, but I recycle cider yeast all the time. I even once recycled wine yeast into cider. Works fine

 

[Jako]

hopefully once i get home its fermenting strong. once its done i will have to report back if i remember. i hope it turns out good i always have this yeast around.

 

[papz]

I use this yeast in cider.
I let it sit for 2 weeks minimum.
I add a little yeast nutrient in between batches and continually put the new juice onto the old yeast cakes.
Comes out around 5% ABV
After using this yeast...... you won't want to use anything else for your session ciders.

 

[Jako]

I use this yeast in cider.
I let it sit for 2 weeks minimum.
I add a little yeast nutrient in between batches and continually put the new juice onto the old yeast cakes.
Comes out around 5% ABV
After using this yeast...... you won't want to use anything else for your session ciders.

This is great news. I also load my my yeast nutrition. Thanks for the comment has me a ease a bit .

 

[Jako]

so far i have no sulfur aroma after a week of steady fermentation. Nottingham was always the worst with that.

thinking about taking it off the fruit and moving it to my nice fermenter then adding some more juice to top it off because i don't plan on draining the berries.

 

[Jako]

Needing more advice. Looks like the pub is stalling out at 1.030... any suggestions?

 

[S-Met]

I'm assuming you verified there were no sorbate in the juice?

What was og? Not factoring in the berries, I guess around 1.070. If so, You should be around 5.5%. Might be the alcohol tolerance for the strain.

 

[papz]

Yeah, the O.G. is kinda important here.
I don't do any sugar additions with this yeast.
(the honey i consider a sugar addition)
Wouldn't use this yeast for a 9% or higher cider or really anything over 6% unless you want it really sweet.
But you can try to keep the yeast going by doing a few things.
1 - warm them up a bit, low to mid 70`s
2 - grab your carboy and shake the hell out of it.
Hope this helps.

 

[Jako]

I'm assuming you verified there were no sorbate in the juice?

What was og? Not factoring in the berries, I guess around 1.070. If so, You should be around 5.5%. Might be the alcohol tolerance for the strain.

tolerance its about 9% i added in 3 pounds of honey and 5 pounds of blueberries. no sorbate that i can remember i have used this juice before. its fermenting just super super slow i think its 1.027 after looking at it and making sure all co2 was out of the sample.

 

[Jako]

Yeah, the O.G. is kinda important here.
I don't do any sugar additions with this yeast.
(the honey i consider a sugar addition)
Wouldn't use this yeast for a 9% or higher cider or really anything over 6% unless you want it really sweet.
But you can try to keep the yeast going by doing a few things.
1 - warm them up a bit, low to mid 70`s
2 - grab your carboy and shake the hell out of it.
Hope this helps.

thank you. i will give that a try tonight and report back. i think you guys might be onto something and the yeast is tapped out. should have bought white wine yeast to help drop it out and kill it at 1.010. i might pick some up today.

 

[Darthbrewder]

Seems strange to me that any yeast, properly hydrated and with sufficient nutrients in the must, would stall out so early. This particular yeast is an English ale strain. Generally these strains cannot ferment or have trouble fermenting maltotriose. It is typically recommended to add simple sugars like, fructose, glucose, dextrose, or even sucrose, to help the yeast attenuate.
I bet with a little stir to offgas and then a small addition of nutrient your yeast will “wake up.”

 

[Jako]

Seems strange to me that any yeast, properly hydrated and with sufficient nutrients in the must, would stall out so early. This particular yeast is an English ale strain. Generally these strains cannot ferment or have trouble fermenting maltotriose. It is typically recommended to add simple sugars like, fructose, glucose, dextrose, or even sucrose, to help the yeast attenuate.
I bet with a little stir to offgas and then a small addition of nutrient your yeast will “wake up.”

Thanks for the advice. I am about to give it all a try. All I am asking for is another .15, none of the yeast has fallen out of suspension so far so I am hopeful.

 

[Jako]

It stopped at 1.020.