Planet Beer

This is a blog about making beer, primarily ME making beer. However, it will also teach you how to homebrew---either all grain or with little cans of goo. Enjoy!

Friday, October 27, 2006

Fun With Cider


Ever wondered what would happen if you added brewer's yeast to cider? Me too. I made a five gallon batch and pitched it with yeast from the Ginger Porter, and a one gallon batch pitched with half a packet of yeast (about 3.5 grams) shown here with an airlock. I'm thinking you could just use the cap from the jug, threaded loosely. Mike O'Brien tells me the cider should ferment all the way down, so we'll check that. The starting gravity was 1.052. I let it warm to 60 degrees F before pitching, and fermentation was obvious in a few hours in both the one and five gallon batches. I used pasteurized cider with NO potassium sorbate, which is sometimes added to inhibit fermentation.

3 Comments:

At 10:26 PM, Anonymous Jeff "hey don't touch me there" said...

mmmmmm... cider.

 
At 3:40 PM, Blogger Beerded Clam said...

What is the flavor profile of said yeast? Does it taste bready?

 
At 5:21 PM, Blogger Kevin said...

Not after fermenting, it's very very dry. In fact, I recommend that this type of cider be consumed as soon as possible, as it doesn't age as well as one would hope.

 

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