I'm going to pitch yeast tomorrow into 7 carboys of fresh cider we pressed this week, sulfated yesterday. Going to use Saflager S 23 and W 34/70 yeasts, which worked very well last year. Last year I went through the effort of making a started with pasteurized cider and water. Label for these yeasts says sprinkle on the wort. Think that is enough? I have 2 carboys already going with Nottingham and Red Star champagne yeast where I just rehydrated in warm water for 20 minutes per the label, they did great. That was much simpler than making a starter
Rehydrating yeast
- Thread starter icebtr
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Different strokes I guess. Personally I've never made a starter for cider. For a 5 or 6 gallon batch I'll rehydrate per package instructions, sometimes using GoFerm. For one gallon batches I've just dropped a teaspoon of dry yeast into the carboy and let it sit. As long as temperature is about 70F it works fine.
