@RohirrimWarrior - Yes, the apples come with natural yeasts on them (along with Brettanomyces, Pediococcus and a bunch of other 'bugs'), but which ones? In what concentrations? The point of using the campden tablets is to kill all the bugs in the juice, then I can pitch a particular yeast that I want to ferment the juice. That way, I have much more reliable results.
@brewvic I believe the yeast content is mainly in the skins of the apple, as is most of the other things (bacteria and other types of nasties). If you used a cider press I wouldn't see you having much of a yeast content. I believer, correct me if I'm wrong. If you'd used a juicer, then I think the yeast content would be a little higher but not to any noticeable effects. Pitching you're own yeast is fine, I'm just reassuring what you already know I believe.
@dyoung6 Technically one yeast cell can reproduce enough to brew a batch, it would just take a really long time (according to my brew books (The Complete Joy of Home Brewing)).
I wouldn't risk it even if you have the skins off because some of the yeast on the apples will ferment to make vinegar, and I really don't need 5 gallons of vinegar. I do really need 5 gallons of cider!
@brewvic I hate Arguing with these twits on youtube about using wild yeast. Glad to see someone who doesnt want their cider to taste like leather and smell like a wet animal( Brettanomyces) thats if it would even ferment at all befor bacterial contams got to it.
Isnt it more like apple vine, because you let the gases out. If you compleatly seal it after around 2-3days and then wait few weeks, you will get a cider with gases.
Yeah - the problem with that is that the carboy glass is not strong enough to hold the pressure - and I don't like cleaning broken glass and 23 litres of cider up off of my floor.
Instead, I let it ferment completely, then racked it into a 'corny keg' and force carbonated with a CO2 cylinder there.
Ok. I have the right barrel that can hold the pressure. I trying to make ~40l of cider in it. After around 1,5 month i still dont have much alcohol inside it. Maiby around 1% by taste. I must have done something wrong.
The test of whether it's fermented is if it is sweet tasting. If there's no sweetness left, it's probably fully fermented.
If it's still sweet, get 'Champagne' yeast, rehydrate it, and pitch it back in. Champagne yeast will ferment all the sugar in the juice for sure. If you want more alcohol, you can also dissolve a bunch of sugar in a little bit of water and pour that in with the yeast.
Thanks, il try it. I have 1 more question. What did you mean by rehydrateing it? Sry, english is not my native. I also dont have any idie, where cold i get Champagne yeast. Is ordinary yeast okey?
If you keg it just follow brewvic's advice. If you want to bottle it just add a solution of corn sugar and water (1/2cup sugar to 1 cup h2o for 5 gallons) at bottling time and then let it sit for a couple of weeks. The remaining yeast in cider will kick into action and produce a safe amount of carbonation without making a bomb.
If you make cider from juice you get from the store, you have to be careful to get juice that does not have any preservatives in it. Find some kind of hippie brand that's organic and un-chemically preserved. Pasteurized is ok - that's just heating the juice to a point where all the bugs are killed, but a chemical preservative will keep the juice from fermenting (that's a preservative's job).
Then you can purchase and pitch you're favourite yeast.
Yes, the apples come with natural yeasts on them (along with Brettanomyces, Pediococcus and a bunch of other 'bugs'), but which ones? The point of using the campden tablets is to kill all the bugs in the juice, then I can pitch a particular yeast that I want to ferment the juice. That way, I have much more reliable results.
You do not need to put yeast in fresh apple juice as it is present on the skin of the apples. if you are use cartons of juice from shops you will need to add yeast because the juice is treated to kill yeast so it does not turn to cider in the shops.
The brown liquid is the apple juice. Above it in this video is empty air space.
On top of the bottle is an air lock. It keeps air and other stuff from getting into the bottle.
Check out my other video. It shows how the air space gets filled with foam and shows a close up of the airlock and how it bubbles - releasing CO2 from the carboy while keeping air from getting in.
If I don't use a yeast supplement do I still need to use a campden tablet?
MrThommo1971 1 year ago
u dnt need to add yeast apples if hand picked and organic have there own yeast like grapes.
RohirrimWarrior 2 years ago
@RohirrimWarrior - Yes, the apples come with natural yeasts on them (along with Brettanomyces, Pediococcus and a bunch of other 'bugs'), but which ones? In what concentrations? The point of using the campden tablets is to kill all the bugs in the juice, then I can pitch a particular yeast that I want to ferment the juice. That way, I have much more reliable results.
brewvic 2 years ago
@brewvic I believe the yeast content is mainly in the skins of the apple, as is most of the other things (bacteria and other types of nasties). If you used a cider press I wouldn't see you having much of a yeast content. I believer, correct me if I'm wrong. If you'd used a juicer, then I think the yeast content would be a little higher but not to any noticeable effects. Pitching you're own yeast is fine, I'm just reassuring what you already know I believe.
dyoung6 1 year ago
@dyoung6 Technically one yeast cell can reproduce enough to brew a batch, it would just take a really long time (according to my brew books (The Complete Joy of Home Brewing)).
I wouldn't risk it even if you have the skins off because some of the yeast on the apples will ferment to make vinegar, and I really don't need 5 gallons of vinegar. I do really need 5 gallons of cider!
manzilla86 1 year ago
Comment removed
Adol666 10 months ago
@brewvic I hate Arguing with these twits on youtube about using wild yeast. Glad to see someone who doesnt want their cider to taste like leather and smell like a wet animal( Brettanomyces) thats if it would even ferment at all befor bacterial contams got to it.
Adol666 7 months ago
Isnt it more like apple vine, because you let the gases out. If you compleatly seal it after around 2-3days and then wait few weeks, you will get a cider with gases.
lauriL90 2 years ago
Yeah - the problem with that is that the carboy glass is not strong enough to hold the pressure - and I don't like cleaning broken glass and 23 litres of cider up off of my floor.
Instead, I let it ferment completely, then racked it into a 'corny keg' and force carbonated with a CO2 cylinder there.
brewvic 2 years ago
Ok. I have the right barrel that can hold the pressure. I trying to make ~40l of cider in it. After around 1,5 month i still dont have much alcohol inside it. Maiby around 1% by taste. I must have done something wrong.
lauriL90 2 years ago
The test of whether it's fermented is if it is sweet tasting. If there's no sweetness left, it's probably fully fermented.
If it's still sweet, get 'Champagne' yeast, rehydrate it, and pitch it back in. Champagne yeast will ferment all the sugar in the juice for sure. If you want more alcohol, you can also dissolve a bunch of sugar in a little bit of water and pour that in with the yeast.
brewvic 2 years ago
Thanks, il try it. I have 1 more question. What did you mean by rehydrateing it? Sry, english is not my native. I also dont have any idie, where cold i get Champagne yeast. Is ordinary yeast okey?
lauriL90 2 years ago
@lauriL90 That's probably not a good idea.
If you keg it just follow brewvic's advice. If you want to bottle it just add a solution of corn sugar and water (1/2cup sugar to 1 cup h2o for 5 gallons) at bottling time and then let it sit for a couple of weeks. The remaining yeast in cider will kick into action and produce a safe amount of carbonation without making a bomb.
manzilla86 1 year ago
Re: Cider from juice rather than apples
If you make cider from juice you get from the store, you have to be careful to get juice that does not have any preservatives in it. Find some kind of hippie brand that's organic and un-chemically preserved. Pasteurized is ok - that's just heating the juice to a point where all the bugs are killed, but a chemical preservative will keep the juice from fermenting (that's a preservative's job).
Then you can purchase and pitch you're favourite yeast.
brewvic 2 years ago
Re: To yeast or not to yeast...
Yes, the apples come with natural yeasts on them (along with Brettanomyces, Pediococcus and a bunch of other 'bugs'), but which ones? The point of using the campden tablets is to kill all the bugs in the juice, then I can pitch a particular yeast that I want to ferment the juice. That way, I have much more reliable results.
brewvic 2 years ago
You do not need to put yeast in fresh apple juice as it is present on the skin of the apples. if you are use cartons of juice from shops you will need to add yeast because the juice is treated to kill yeast so it does not turn to cider in the shops.
veroooom 2 years ago
u do put yeast in cider numb nuts
erocks999 3 years ago
This comment has received too many negative votes show
YOU DONT PUT YEAST IN CIDER!!!!!!
Fwbs 3 years ago
To make hard cider you do!
Daenes 3 years ago 2
what is the liquid below and what is the liquid at the top?and what is the function of the tube placed on top of the bottle?can u pls answer
mjerome28 4 years ago
The brown liquid is the apple juice. Above it in this video is empty air space.
On top of the bottle is an air lock. It keeps air and other stuff from getting into the bottle.
Check out my other video. It shows how the air space gets filled with foam and shows a close up of the airlock and how it bubbles - releasing CO2 from the carboy while keeping air from getting in.
brewvic 4 years ago