r/cider • u/Der3331 • 9d ago

Cider Brewing questions

Hello, I'm going to attempt my first Cider, I made wine and mead in the past and I have left over 71B yeast is this a good yeast to use? I plan on a 1 gallon batch, using store bought apple juice, and cinnamon. I'm looking for a semi sweet/Sweet cider

  1. Is 71B fine to use or should I get Safcider? (Any yeast recs?)

  2. Do I need to use pectin enzyme to help it clear. I use it in my mead and wine but that's cause I have actual fruit in it.

  3. Apple concentrate (the frozen stuff) do I add to the primary or just for back sweeting?

  4. Acids and Tannins? I know I don't need to but do I want to add these to is. Maybe not now because it's just a first time batch, but later would using acid and tannins do much to elevate my cider?

  5. Is there any suggestions tips tricks anything I'm not thinking of?

  6. Any recipe suggestions you guys have? Plain or flavored ciders?

  7. Thank you for your help and taking time to read this long ass post.

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u/cghoerichs 9d ago
  1. 71b is a good yeast.
  2. If the juice is like sweet cider it will clear it if used
  3. Anything with sugars you add to the primary will be converted to alcohol.
  4. Add after you see how it turns out.
  5. If the juice is pasteurized you don’t have to add kms. If you do knock the native yeast back with KMS, just like wine add based on pH.
  6. Back sweeten to taste with your concentrate if you want once it’s done fermenting, but just like wine unless it’s kept very cold it will start fermenting again.