14 Nov
2013
14 Nov
'13
2:47 p.m.
The latest Zymurgy has a White Labs study of different yeasts used for cider. It's
pretty informative.
~ Scott
On Nov 14, 2013, at 7:53 AM, mark(a)glewwe-castle.com
wrote:
I usually heat pasturize - 170 for half hour is plenty.
Then cool and pitch yeast. Cote d Blanc is a cheap yeast and fairly good.
The yeast you choose has a big difference on the style - New England,
English, German, French, etc.
Mark
The cider buy is the Saturday.
Does anyone have some good cider recipes or techniques they want to share?
Is it a good idea to use Campden tablets to kill the wild yeast?
What are some good yeasts to use?
I've added the frozen apple juice concentrate to boost up the gravity a
little
and to sweeten it before force carbonation.
Mike Swalinkavich
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