A recent question regarding Hard Cider Recipes and Natural (Wild) cider yeast starters

Question: “At what level of ABV will natural (wild) cider yeast die off?”                                      Paraphrased for brevity

Answer: Commercial yeasts are usually selected at least in part for their high tolerance to alcohol, wild yeasts are therefore more likely to die off sooner due to their lower tolerance to alcohol concentration, so if high alcohol content and predictability is the goal then probably a champagne yeast that is more alcohol tolerant may be the best bet.   Wild or natural yeasts on the other hand inherently add a level of unpredictability to the process but can also produce distinctively different result.

Given that natural (wild) yeasts are many and vary from location to location I guess it’s not surprising that each time I have created a natural (wild) yeast starter I have got a different result as have several of my friends.  Although 3-4% ABV (Alcohol By Volume) is generally easily achieved with natural yeast starters I have on occasion successfully achieved a 7% ABV and may have been able to take it further had that been my intent.  Most of mine get consumed pretty quickly though… 🙂

One of the problems of fermenting cider is that (in my experience) people, particularly those new to the process can get turned off due to a bad result, this being particularly frustrating after investing several weeks in the process.  The philosophy of the ‘Hard Cider Recipe experimenting with natural yeast videos‘, indeed the site itself is to suggest ways to make the process easier for beginners.

Given the inherently unpredictable aspects of natural yeast cultures and many opportunities for even the purchased yeast based batches of cider to go wrong, my belief is that a good way to approach the process is to experiment with several batches at one time, thus allowing for some to go wrong.  This can accelerate learning; it’s the ones that don’t work that teach us the most?  At the same time a positive result encourages further efforts.

Some Commercial Yeast Varieties

English Cider Liquid Yeast          Red Star Pastuer Champagne Yeast

Cider Yeast                    Champagne Yeast

Thus for anyone starting out I would encourage them to create a batch or three using natural yeast starters alongside one or two using packaged cider yeast products.  If some fail it’s no big deal, it’s good to go into this expecting and allowing for some failures.  The benefit of running multiple batches is that it builds up experience fast and the process itself can become fun and extremely interesting.  The alternative being to invest several weeks (at least) in one batch which may or may not be a winner.

Once a good batch of hard cider is produced from a natural yeast starter the opportunity presents itself to reuse that batch in its more concentrated form.  This then can increase the probability of further success.  Even then I would use it to get multiple batched going.

From there we get into the issue of preferences, which type of yeast starter produces the best result? I have produced both good and bad hard cider from both.  My personal and highly subjective favorite was made using a natural yeast starter, sadly it was all consumed some time ago :(.

This entry was posted on Monday, October 5th, 2009 at 6:23 pm and is filed under Cider Recipes, Cider Yeast Starter, Hard Cider Yeast, How To Hard Make Cider, How To Make Cider, Make Apple Cider, Make Cider, Make Hard Apple Cider, Make Hard Cider, Uncategorized, Yeast Starter. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One comment


Some experts have most likely already done it in clinical and scientific conditions.
Not to be contrary, but experimenting at home is not exactly an ideal environment.

July 23rd, 2010 at 5:55 am

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