Cider help needed

[jonny the plant pot]

Just pressed 21 litres of apple juice and was wondering how much yeast I need to put in does anyone know as didn't think of this when I started thanks in advance.
Jonny.

[alldigging]

Cider is just apple juice isn't it?
How to make cider | Life and style | The Guardian


Carefully place a wad of cotton wool into the neck of the demi-john. It is likely that fermentation will start from the wild yeast on the apples but to be safe it is well worth adding some white wine yeast to your juice 24 hours later once the Campden tablet has done its work.

[Sam.k]

Yeast will rapidly multiply so it's not a massive issue if you under pitch. Typically 5-7g in 21l would be ample. White wine yeast will give you a dry cider as it will ferment down to around 11.5 of there is enough sugars available.
Different strains of cider yeast are available, Different yeast, different characteristics

[scarey55]

I have made cider by accident and just used pure apple juice and nothing else, tastes delish! Unless you want a strong wine type drink I don't think you need to add any yeast.

[astraman1]

ive never used more than a 5 g sachet of yeast in 25L brews

[jonny the plant pot]

Thanks for all your help it's appreciated

[Alison]

We don't add yeast, just press the apples, put in Demi John, install air trap and it starts itself off quite happily within about a week. Think OH added yeast once when it didn't start but not usually a problem.

[Kirk]

Usually the idea that if you pressed the juice then that is fermented with whatever yeasts are present in the juice - there is therefore a question about what the end result is. You may not get a "friendly" yeast.

If you add a packet of yeast then I suspect that you will end up with something more akin to an apple wine.

Which also brings into question where does cider stop and wine begin?

If you add a yeast then it will simply multiply in the juice, so in effect a 5 gm pack will do much the same as a 20gm pack, just take a couple of hours longer.

It depends on what it is you want to do.

[Alison]

Usually the idea that if you pressed the juice then that is fermented with whatever yeasts are present in the juice - there is therefore a question about what the end result is. You may not get a "friendly" yeast.

If you add a packet of yeast then I suspect that you will end up with something more akin to an apple wine.

Which also brings into question where does cider stop and wine begin?

I have wondered about the friendly yeasts but never had any unfriendly ones, just very occaisionally none at all. We wonder if it's because we put he demijohns in the same room as the bread maker and those yeasts are in the air. Don't know though. Re the wine thing, thought it was cider when it doesn't have added sugar etc unlike wine where you add sugar and water.

[burnie]

My first batch of home grown/pressed cider is bubbling away nicely in the demi johns, nothing added, just racked from the lees and looking good for Christmas.

[burnie]

Slightly disappointing flavour(or should I say lack of it) I guess down to the varieties used, James Grieve and Howgate Wonder being the bulk ones. I am thinking of planting another tree, not sure what though as North East Scotland isn't a cider orchard hot spot(indeed it's not even luke warm).

[jonny the plant pot]

I binned the cider I made and gave the press and all the equipment away .that will be the last time I attempt homebrew again .
Will stick to apple pie .

[burnie]

I intend to press more than just apples, already planning some alcho pops..............

[ldsau93]

I'm by no means an expert but the variety of apple is important. I make cider from shop-bought apple juice which is quite sweet and lacks tanins, so suppliment my brews with a cup of black tea for 'depth' or aftertaste. There's quite an interesting article about 'spitter' apples (as cider apples are sometimes referred to in the USA) - apparently many of the old orchards were grubbed up during Prohibition.

My home made cider does taste like cider, as opposed to an apple wine.

[ldsau93]

In response to the actual question , brewer's yeast bought from any homebrew shop gives instructions. Generally it's a level or heaped teaspoon per 4.5 litres (that being the capacity of the average demi-john).