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Cider and Yeast

#1 User is offline   shepp 

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Posted 20 October 2009 - 10:12 AM

Me and a friend pressed 15 gallons of cider this year.
10 gallons were left to ferment with the natural yeast already on the apples and for 5 we added wine yeast.
The 5 gallons with wine yeast took of fermentation like a rocket but the end result i feel is very poor, almost tasteless.
The 10 gallons left to ferment naturally by contrast were drinkable although a quite raw after 2 weeks and i feel with 6 to 12 months maturing will be very tasty like old style scrumpy.
I will from now on only be using the natural yeast method.
Has anybody else had similar results?
Shepp
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#2 User is offline   JoeD 

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Posted 20 October 2009 - 02:18 PM

No used cider yeast though and bottled the cider today, 40 pints and had a sneak preview and tastes absolutely lovely.

JoeD
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#3 User is online   MAIN MAN 

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Posted 20 October 2009 - 05:12 PM

View PostJoeD, on Oct 20 2009, 03:18 PM, said:

No used cider yeast though and bottled the cider today, 40 pints and had a sneak preview and tastes absolutely lovely.

JoeD

hi!! i made 44 gallons last week in a fresh whisky barrell, we dont add yeast !! only when its stopped working we take off 5 gallons add mabe 5 packs of sugar then let it work till it stops then bung it down. then about christmas we tap it! its normaly nice and fruity then as the air gets to it the cider starts to clear and gets stronger and stronger then too strong. nice though.
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