I found a great deal on 100% apple juice today so I bought 45 liters. It's just regular drinking apple juice, but the ingredient list is just "100% apple juice", so I don't think there are any preservatives or anything - presumably it's just filtered and pasteurized. I've only ever done cider once before, and it was a pretty straightforward batch: 4L juice (like this, but a different brand), S-04, and then a bit of juice for priming. It was tasty but nondescript. I'm fine with that, though I wouldn't complain about a bit more characterful brew this time. The main goal is to make something fairly light and tasty that my breastfeeding wife can drink a bit of on occasion, so bumping it up with sugar is not in the cards, and concentrate here is full of preservatives (no FAJC in China) so that's out too.
That said, I've got a number of yeast options on hand and I'm wondering if anyone has any suggestions. I'll take non-yeast suggestions too, of course.
Option A: S-33. Dry.
Option B: Lallemand Abbaye. Dry.
Option C: Belle Saison plus dregs from a Boulevard Saison Brett - a few months old. Would need a starter.
Option D: US-05 plus lacto from a broad-spectrum probiotic - fairly fresh.
Option E: S-04 from a porter - several months old. Would need some serious TLC.
Option F: Buy some dry yeast (you name it from MJ, Fermentis, Lallemand, or Mauribrew, it's probably available), but when there are already five other options that don't cost any money, this is at the bottom of the list.
Oh, and I've got Goferm, Fermaid K, and DAP if they're useful for this project.
Acid additions? Oak? Hops? Anything else that might be worth trying?
That said, I've got a number of yeast options on hand and I'm wondering if anyone has any suggestions. I'll take non-yeast suggestions too, of course.
Option A: S-33. Dry.
Option B: Lallemand Abbaye. Dry.
Option C: Belle Saison plus dregs from a Boulevard Saison Brett - a few months old. Would need a starter.
Option D: US-05 plus lacto from a broad-spectrum probiotic - fairly fresh.
Option E: S-04 from a porter - several months old. Would need some serious TLC.
Option F: Buy some dry yeast (you name it from MJ, Fermentis, Lallemand, or Mauribrew, it's probably available), but when there are already five other options that don't cost any money, this is at the bottom of the list.
Oh, and I've got Goferm, Fermaid K, and DAP if they're useful for this project.
Acid additions? Oak? Hops? Anything else that might be worth trying?