I could talk for a long time about why, or how they can be used well (pitching cycles), but for now, just know we want sluggish yeast who are just barely able to make alchol and not freak out and produce tons of by-products. It'll take 2-3 weeks to ferment, but it will be super clean and will taste fine even without back sweetning. This next part is very important: ferment at 58 degrees. Make a 5 gallon batch by taking 2 gallons of cider and boiling it down to one, and adding 1 tbl of irish moss 15 minutes before done, then top up with other 4 gallons of cider and pitch yeast. Basically, if you want to bottle this stuff, be prepared for it to be dry. 998 once, which I didn't even think was possible. I have brewed cider many times with sugars/honey added in, and it always ferments down to 1.001-1.005. You could even add concentrate to the jugs, so long as they stay in the fridge. This is effectively "back sweeted still cider".
Nottingham yeast in cider amount full#
No reason you can't pour that cold cider into a pint glass that's 1/4 full of apple juice or has a little apple juice concentrate in it. OP, with those glass jugs you used, you could in the future just rack them into each other (just to get rid of trub), and then stick them in the fridge. Easiest because you can just toss yeast in juice and get alcohol (kinda like in prison!) hardest because making that taste good is very complicated. I won't digress into a small novel on it (which is completely possible), but I will say that cider is both the easiest and the hardest thing I brew. There was an article in Zymurgy a few months ago about a homebrew club that brewed cider using a half-dozen different yeast strains, so I need to find that again and see which one worked best for them. I think I'll try using an ale yeast next time instead of the wine yeast.
I added two packets of Stevia to each gallon to try to back-sweeten it a little, but that might not have been enough: it was really dry. I just did the bottling on Thursday, so it'll be another week before I can try it carbonated, but flat? It was…not great.
Two more weeks later, I bottled both batches, so that I could compare two batches with the same time in primary, to see how much it would be improved by a couple weeks in secondary. After fermenting about two weeks, I racked that to secondary and pitched yeast on the other gallon. I picked up two gallons of juice from Whole Foods, and since they come in glass jugs, I just pitched the yeast (Lalvin E-1118) right into one of the two. My wife can't do gluten, so I thought I'd take a stab at making some cider.
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