Full question – mvolke1 at MakeHardCiderEasy Youtube Channel:
“Great videos on the yeast starter.  I’m definitely going to use your method.  I have a local orchard that presses a hard cider blend around Thanksgiving.

I have made cider a few times. The first was from a kit.  The results were pretty good.  It was dry, but bland.  The next, I made a New England style, and added too much stuff to it.

I want a semi-sweet cider that has apple flavor and isn’t too complex. I was thinking of just using the cider and the yeast starter you suggested. Will the starter work on a 5 gallon batch? And when I pitch the yeast, do I put the apple peelings in the carboy along with the liquid?”

Answer:

A good batch of yeast starter produced as in the Yeast Starter Experiment should be ideal for a 5 gallon batch.  Do not put the peel from the apples in the carboy; if necessary use a sanitized sieve to separate the peelings from the starter juice.  As much as possible be careful to avoid exposing the juice and the starter to the air as this will increase the possibility of introducing airborne bacteria. 

Use an Auto Syphon

A good gadget to aid in this process if your container has a wider neck is an Auto Syphon.

Don’t be tempted to simply suck on a hose as this will almost certainly contaminate the juice.  Transfer it before it stops fermenting, the ideal time is as soon as it slows down, usually 5-10 days.  If you are not quite ready, simply put it in the fridge and this will temporarily stop the fermenting process without killing the yeast.

If you are doing this for the first time with a particular type of yeast, juice and or particular process, our suggestion just as in the Hard Cider Recipe experimenting with Natural Yeast Starters videos for the yeast starter is to make several separate fermenting batches at once, in smaller than 5 gallon quantities.  Essentially repeating the idea used to produce the yeast starter, but this time kicking off at least 3-4, 1 gallon fermenting jugs side by side.  Make each one slightly different using different types of yeast and or juice.  This is a great way to try using other additives to the mix such as cranberry, peach or mango juice.  Avoid the mistake I made when I first started doing this though.  Do take the time to keep detailed notes of what you used for each batch.  As I know from experience there is nothing worse than getting a great result but then not being able to recreate it in a larger quantity.  A personal favorite of mine is to add small quantities of berry juice of one type or another.

When you have a batch that is really good you can re-use the yeast starter from the successful batch and make a larger quantity with a much greater probability of success.   Also the second generation yeast starter saved in this way will generally be more concentrated and you should have more of it, see What is the process for storing and reusing a successful yeast starter? for detail on this method.

We advocate the multiple batch method as it can be very disappointing to realize several weeks into the process that you have a whole 5 gallons of either a pungent horror story or simply a poor tasting product.   If on the other hand, if one or two of your jugs fermenting in parallel turn out ‘not so good’ it’s not such a big deal.

Apple Juice obtained from a local Orchard

Make Cider Form Juice Obtained From a Local Orchard
If you are using juice pressed locally the rules may change, depending on whether they have pasteurized it.  If they have pasteurized it they will have killed the wild yeast and you will indeed need to use a Yeast Starter.  At the risk of stating the obvious make sure they have not added any preservatives, take nothing for granted.

Unpasteurized Apple Juice

If on the other hand if you can get unpasteurized juice then it should at least in theory have sufficient wild yeast already in it to kick off the fermentation process.  Generally it is rarer nowadays to be able to obtain unpasteurized apple juice as local laws often prohibit orchards from selling it.  This is mainly due to potential health hazards usually associated with new strains of E-coli and similar potentially dangerous bacteria which can sometimes be found in some unpasteurized beverages.   It should be noted though that until very recently, almost all Apple Juice sold in the States was in fact unpasteurized.

The whole pasteurized / unpasteurized debate is a contentious one, with unpasteurized advocates convinced that pasteurizing significantly affects the flavor.   Pasteurized advocates on the other hand will argue that there is a significant health risk and that modern methods of pasteurizing do not significantly affect the flavor.   Also, for many, it’s preferable to control the fermentation by adding a specific strain of yeast.  Generally these cultured yeasts produce a dryer more alcoholic product. 

Our own experience is that no two apple juices produce the same result regardless of whether they are pasteurized or not.  Everything affects the flavor: the type of yeast, the temperature of fermentation, the specific juice or blend of juices and many other factors.  This is one of the things that makes the process of making hard cider so much fun!  Also we prefer a Hard Cider around the 3.4% ABV (Alcohol By Volume) range, as not only is it easier and quicker to produce, we like to drink it like beer, by the pint and still be standing at the end of the evening albeit with a bit of a wobble!

The bottom line is that the benefit of making a yeast starter is to kick off, accelerate and control the fermentation process.  The longer a batch of apple juice sits waiting for fermentation to start the greater the possibility the bacteria will multiply.  As fermentation starts and alcohol is produced it inhibits the bacteria from multiplying acting as a natural preservative.   So even if you use unpasteurized juice a yeast starter will help the process.

Once you have a great batch of yeast starter you are in a good position to consistently produce great cider in larger quantities.

This entry was posted on Saturday, October 10th, 2009 at 12:39 pm and is filed under Cider Recipes, Cider Yeast Starter, Hard Cider Recipes, Hard Cider Yeast, 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

saad
 1 

I have succeeded in the work of natural yeast
Question
how to get rid of the bad flavor of natural yeast and how to improve flavor
Thanks

October 21st, 2009 at 7:21 am

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