> We are thinking of brewing some hard cider. We have access to
> regular cider [no preservatives], and the usual brewing type
> supplies. Any tips, especially having to do with which type
> of yeast to use would be most appreciated... Or are we missing
> something fundamental?
I recently bottled my first batch of cider. I just got 5 gallons of fresh,
100-percent apple cider (it pays to know people who run an apple orchard),
poured it in a carboy, and added 2 packets of Red Star ale yeast. Let it
sit for a long time and bottled it. Tastes okay. About 7% *** and
clear as glass. Weak apple taste, but nice mouthfeel and aroma. By 'a long
time' I mean until all bubbles stopped and the cider started to clear (about
6 weeks altogether).
As an experiment I left about 1 pint of cider in the just in the refrigerator.
Fermented by itself (as it was supposed to) and resulted in a better flavour
and aroma, but not as clear. Apples, like grapes, naturally harbour wild
I think next time I think I would use a lager yeast (my brewery is too cool
in the late fall for ales). Some suggest a champagne yeast, but I think you
would end up with sparkling apple wine instead of cider. I would also rack
to a secondary to help with clarification on removal of some off-tastes
(but I'd have to plan to be in-town at the time, too). You might want to
add some pectinase to aid in clarification, and yeast nutrients if you're
concerned about that kind of thing.
Canada: a part of the United States where people are so smart they've never
paid any taxes to Washington.