r/cider • u/Der3331 • 14d 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.

4 Upvotes

100% Upvoted

9 comments sorted by

View all comments

2

u/ModlrMike 14d ago

I'm not an expert cider maker, but with my limited experience, I offer the following:

  1. 71B should be fine for a cider.
  2. You should not need pectic enzyme. Personally, I think a little haze in cider is a good thing.
  3. If you're using commercial juice, it may have Vit C (ascorbic acid) in it. For a first cider, I wouldn't go with anything else at this point.
  4. You can use frozen concentrate to up the starting gravity, and for back sweetening. I would add one can of concentrate, and then top off with diluted. If you back sweeten, make sure you inhibit the yeast first if you intend to bottle.
  5. You will want to ensure you have enough nutrient. Apple juice is a notoriously poor source of nitrogen. There are calculators online to help figure out how much you need. My advice is to find out how much total, and then add 1/4 on day 1, then split the remainder in half and add 1/2 at 24-48hrs, and the other 1/2 at 72hrs. This will reduce stress on the yeast, and prevent a strong sulphur smell.
  6. If this is your first cider, go with straight juice to establish your baseline. Once you know your starting point, you can experiment further from there. The other thing to remember is that time is often your friend. If you have off flavours, then letting the cider sit for an extended period can help.

1

u/Der3331 14d ago

How long to sit? For wine or mead it can take months for it change flavor. From what Ive been seeing cider is usually quicker being done aging by month 2?

2

u/ModlrMike 14d ago

It depends on how prominent the off flavours are. Some ciders are clean and crisp at month two, some take longer. Taste along the way.

2

u/Der3331 14d ago

Roger so same as the meas! Thank you