I'm thinking of doing a cider (3.5L apple juice and .5L of another fruit juice) and leaving it for summer as I have loads of spare beer and cider bottles. I was planning on using a sachet of champagne yeast but I'd only be doing a gallon. Would I just use the whole sachet for a gallon?
Yeast for cider
- Thread starter JhnMcK
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LeithR
Landlord.
Alternatively, if you want to experiment and explore options a bit you can buy a bottle of Weston's Old Rosie cider, let it sit for a couple of days to allow the yeast to settle at the bottom (its a bottle conditioned cider) then drink the cider but leave about 1/4 - 1/2 inch of liquid in the bottle. This can be nurtured and developed into an excellent yeast using apple juice and a little sugar.
There is an excellent thread on here which lays out the whole process i think by calumscott. I've been using my recovered WOR yeast now for a few generations and its still working very well. I've even re-generated yeast from a bottle of my own cider.
There is an excellent thread on here which lays out the whole process i think by calumscott. I've been using my recovered WOR yeast now for a few generations and its still working very well. I've even re-generated yeast from a bottle of my own cider.
