A forum for cider makers
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Hello, had a bumper crop of apples this year shame to waste them, managed to press 10 gallons of juice. I used a 5g sachet of yeast per 5 gal but a slow start so far compared to what i am used to with all grain. Any advice appreciated.
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That's about right, though a bit extra wouldn't hurt. But apples aren't great on nutrients, so maybe chuck some in - I use good old diammonium phosphate, but if you prefer Trozonomyl or whatever, fine. Which yeast, by the way? With turbocider, pretty much anything seems to take off ok (with some nutrient) but with real apples I'm not sure.
Thanks for the reply, i used a Young's cider yeast in one and Young's all purpose white wine yeast in the other. Is it ok to add the nutrient a couple of days in.
as far as I know, beer is made with yeast in vast quantities (billions), and fermentation takes off quickly, and takes about 10 days in total. You can do this with cider, but usually a 5g sachet for on 5 gallon DJ is enough, and it takes a bit longer to start, is less vigorous, and can take weeks, if not months to finish completely. Keep it under air lock, and it'll be fine. traditionally it was left outside, or in barn lofts, it often froze over winter, and in the spring thawed out and started fermenting again. leave it be, it'll be fine.
Dont add yeast, produces IMO boring ciders and Perry, for the last 5 tears pressed on average 300 gallons a year on a restored twin Victorian press, scrat 24 hours before pressing and add nothing. Natural fermentation will start within 24 hours.