Question about Cote des Blancs yeast

[Hedo-Rick]

Getting ready to try another batch of cider. Unfortunately, my first attempt was a disaster. But I did learn some things, and that's important.

I want to use Cote des Blancs yeast for my next attempt. Unlike the 11.5g pack of Nottingham Ale yeast I used for my first attempt, the Cote des Blanc yeast pack is only 5g.

Should I rehydrate and pitch 2ea 5g packs of the Cote des Blanc yeast to get closer to the volume of traditional brewers yeast, or do wine/champagne yeasts differ in a way you can pitch less and achieve the same results?

Thanks!

 

[Yooper]

One package is good for up to 6 gallons.

 

[Hedo-Rick]

Thanks!

 

[Hedo-Rick]

Yooper,

One more question about the Cotes de Blancs yeast...I keep reading descriptions about it being "low foaming", does that mean it doesn't create a thick, high rising krausen? If so, could I just ferment 5 gallons of cider right in my 5 gallon carboy without worry of it pouring out of the airlock?

 

[Yooper]

Yooper,

One more question about the Cotes de Blancs yeast...I keep reading descriptions about it being "low foaming", does that mean it doesn't create a thick, high rising krausen? If so, could I just ferment 5 gallons of cider right in my 5 gallon carboy without worry of it pouring out of the airlock?

Maybe. Sometimes it still does have a bit of foam, but nothing really major.

 

[Hedo-Rick]

Can you help me better understand the process of back sweetening fermented cider with fresh cider.

How much of a rise in gravity would one gallon of fresh cider at a gravity of say 1.056 give to 5 gallons of cider fermented to 1.000?

I think the right answer is .009. I came to that conclusion by taking .056/6=.009 That is figuring 6 gallons final volume. Or is it .056/5=.011? That doesn't seem right to me, because again the final volume would be 6 gallons not 5, but I just wanted to ask to be sure.

Thanks!