Cider Digest #1996

Published in

· 8 months ago

Subject: Cider Digest #1996, 25 October 2015 
From: cider-request@talisman.com 

Cider Digest #1996                                         25 October 2015 

                 Cider and Perry Discussion Forum 

Contents: 
  Cider Yeast Strains and Handling (paul baker) 

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Subject: Cider Yeast Strains and Handling 
From: paul baker <paul.outlawspike@gmail.com> 
Date: Sun, 25 Oct 2015 11:02:04 -0700 

I am trying to find out what I can about the predominantly used yeast 
strains in production cider making, the method for pitching and harvesting 
and the number of generations cider makers reuse their yeast. 

 There seems to be many schools of thought on what stains to use ie. 
English or Scottish Ale Yeast vs. English Cider Yeast vs. Champagne Yeast. 
As a transplant from the production brewing industry this makes sense 
because of the variety of flavors imparted. I was hoping to just get a 
sense from the collective of what they find to work best. 

As far as pitching and harvesting, from what I've read it seems to be 
glossed over or referred to in the small scale. My question would be if the 
fermentation vessel was a ~10 BBL IBC container, would the yeast be pitched 
prior to filling with juice, or after? And at the end of fermentation does 
anyone have a clever way to harvest yeast from an IBC? In brewing we 
introduce a "cold crash" after terminal gravity to settle out the yeast. Is 
this also a practice in cider? 

Thank you for all your help. 

Paul Baker 

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End of Cider Digest #1996 
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