Trending Discussions. Jewish Sweet Potato Side Dish. Updated 15 hours ago 14 comments. Sauces Butter. Thanksgiving Holidays Main Dish. Updated 2 days ago 23 comments. Cider House Select Cider Yeast is another cider-specific yeast that is not be widely used.
However, some of the folks that use it swear it is the best yeast for hard cider. The listed temperature range is very wide, from 54 degrees up to 82 degrees.
However, the manufacturer recommends using a temperature range of for best results. Cider house select yeast can be pitched directly into the cider, or rehydrated into a paste first following directions on packet. One of the big selling points of this yeast is that it is a high ester-producing strain, and produces a very good flavor.
WLP is a liquid yeast made by White Labs that is very popular with cidermakers. It is categorized as a English cider yeast. As a liquid yeast, it will cost you more and needs to be kept cool. However, many people say that the overall quality is well worth the added cost and inconvenience.
The optimal fermentation temperature listed is 68 — 75 degree Fahrenheit, which is relatively high and a relatively tight range compared to some other yeasts. WLP can be pitched directly into the cider, or used to make a starter prior to pitching. It has medium flocculation, meaning that some of the yeast will remain suspended in the cider. One other thing to keep in mind is that this yeast produces sulfur during fermentation, so be prepared for a stinky fermentation.
The manufacturer claims that 2 weeks of aging will remove the smell. While some claim it is an over aggressive wine yeast that ruins all the flavor, others swear by it to be the best yeast out there. If left to ferment completely dry, Cote des Blancs will take a cider beyond dry some report as dry as. Skip to content Best Hard Cider Yeast. This reading will allow you to calculate the potential alcohol that could be produced. More sugar, more alcohol to a point.
The initial reading is called the original gravity OG. This measurement will also be taken during fermentation to see how well the cider is fermenting and after fermentation to measure the final gravity FG. The OG and SG are used to calculate final alcohol by volume. Note: If you are using pasteurized juice, you can skip the campden all together. Pasteurization will have already killed the wild yeast.
Fresh pressed apple cider will naturally contain wild yeast. Wild yeast is unpredictable and may give off flavors to your finished beverage or make incredible natural hard cider by itself; its a gamble. To ensure good fermentation I suggest using a cultured yeast so you have predictable results.
To prepare the must for a cultured yeast, add campden tablets to stun the wild yeast to ensure the cultured yeast can thrive. To do this, pour the apple juice into your fermentor or food safe bucket and add one crushed campden tablet per gallon of juice. Then, cover the container with a cloth so it can breathe, but also keep bugs and other debris out. Do not attach an airlock at this point as the SO2 gasses created by the campden tablets need to escape after it does its job.
Allow the campden tablets to work for a minimum of 24 hours and stir the juice a couple of times during this period. Apple juice, depending on the blend, is typically deficient in some nutrients that yeast needs to thrive.
Yeast nutrient will help them flourish and ensure a strong fermentation which reduces off flavors and fusal bad alcohol production. For more information, read the yeast nutrient post. If you would prefer a visually clear beverage at the end, consider adding a pectic enzyme at this point.
Although it will not change the flavor, the enzyme will break down the natural pectins and help produce a nice clear cider. Woo, there was alot of prepwork to get to this point but now we can finally start making something.
If you choose to add campden, yeast nutrients or pectic enzyme, now is the time to add them to the fermenter. I like to have them in the fermenter before the juice is added so they are mixed thoroughly when the juice is poured in. Now, pour the juice into the fermenter and allow it to splash around a bit. Introducing oxygen at this point is vital as the yeast needs it to thrive. Once the fermenter is full and any other addititions have completed thier process campden it will be time to pitch yeast.
To pitch the yeast, pour in the recommended amount right on top of the juice. This yeast has been developed specifically for fermenting cider and it comes premixed with a yeast nutrient. I bought a 1 gal glass jug to ferment in to try out apfelwien. Will this be too much to pitch into the 1 gal of juice? RugenBrau Well-Known Member. Just guesstimate it.
It will be fine. I also would beg or borrow a hydrometer and add enough sugar to bring it up to 1. Thanks Rugenbrau, I actually have a hygrometer, so I'll be sure check it before I pitch the yeast. I know it varies And how much sugar would it take to get it to 1. I don't know if we're talking a teaspoon or cup or what. The juice I buy is usually between 1. It depends what they are pressing that day.
What I would do, is just add a little at a time,say a quarter of a cup, and keep taking readings. It's easy to put in, but you you can't take it out!
Sounds good. What is the best way to put it in and get it mixed up? There probably won't be much room in either the jug or the fermenter. Will I have to pour out some into the fermenter, add sugar and shake, and then recombine to get a reading? Also, I got some yeast nutrient today As to the sugar, It depends on the amount of head space in your jug. I usually add it to my carboy and stir it as I fill it to make sure it gets dissolved.
Just make sure you get it dissolved. Lifetime Supporter. If it's only 5g, just put the whole packet into it. I'm off to find some apple juice. A couple more rookie questions Will I need to use a blow off tube?
Cider doesn't usually blow off. Expect weeks before you can bottle. It takes a long time to clear. So I think I did alright at the store.
I think they will make nice test batch fermenters.
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