how much brewers yeast do you need to make cider?

Answer 1

I made a bucket of hooch once with just one sachet. Was more of a sangria than anything else but oh soo lovely.

Answer 2

none, use the natural yeast on the apple skins, don't wash them.

Press the apples and get them to 22 degrees C, the fermentation will start. If it doesn't, then you can consider brewers yeast.

If you want to use brewers yeast it will be stronger but more yeasty tasting - not true cider.

It doesn't matter how much brewers yeast you use in any beers, it just used to start he fermentation, yeast will multiply to the correct amount until the alchohol dies.

if you insist, i'd put 1 teaspoon in one gallon, or 3 teapoons in 6 gallons.

We make 400 bottel of cider a year and rarely use any yeast. Occasionaly we'll use a bit to kickstart the fermentation if its rained alot,washing away the natural yeast....but it knocks the apple taste down.

Leave it to stand for 1 or 2 years. ( I try for 2 years )

Answer 3

The liquid vials/dry sachets sold in home brewing stores are packaged for healthy ferments of up to 5 gallons.

If your batch is under 5 gallons, you can either use the whole package or try to scale it. You really won't go wrong with extra yeast...it will do the job cleaner and quicker.

Assuming that you're using bottled apple juice, letting it sit without adding yeast will yield rotting apple juice. If you're using freshly pressed apple juice, you *can* try to rely on the naturally existing yeasts in the air and on the skins of the apples...the problem is that it's a crapshoot whether or not it will work or the quality of the final procuct. If you add your own, you can assure consistent and predictable results.

Answer 4

IT depends on how much cider you want to make and how much is your initial material. but half a tea spoon is enough. for 3-4 liters of cider.
but do not forget to soak yeast in warm water for about an hour or two before using it in your mix.

Answer 5

Cider has no brewers yeast, it,s just pure apple juice crushed out and left in a barrel to ferment. The town i lived in used to sell real scrumpy, two pints and you were reeling drunk.

Answer 6

I didn't think you used yeast in cider. Not proper REAL cider, anyway.
I would imagine that yeast would give it an odd flavour.