shepp 2,285 Posted October 20, 2009 Report Share Posted October 20, 2009 Me and a friend pressed 15 gallons of cider this year. 10 gallons were left to ferment with the natural yeast already on the apples and for 5 we added wine yeast. The 5 gallons with wine yeast took of fermentation like a rocket but the end result i feel is very poor, almost tasteless. The 10 gallons left to ferment naturally by contrast were drinkable although a quite raw after 2 weeks and i feel with 6 to 12 months maturing will be very tasty like old style scrumpy. I will from now on only be using the natural yeast method. Has anybody else had similar results? Shepp Quote Link to post Share on other sites
JoeD 24 Posted October 20, 2009 Report Share Posted October 20, 2009 No used cider yeast though and bottled the cider today, 40 pints and had a sneak preview and tastes absolutely lovely. JoeD Quote Link to post Share on other sites
MAIN MAN 277 Posted October 20, 2009 Report Share Posted October 20, 2009 No used cider yeast though and bottled the cider today, 40 pints and had a sneak preview and tastes absolutely lovely. JoeD hi!! i made 44 gallons last week in a fresh whisky barrell, we dont add yeast !! only when its stopped working we take off 5 gallons add mabe 5 packs of sugar then let it work till it stops then bung it down. then about christmas we tap it! its normaly nice and fruity then as the air gets to it the cider starts to clear and gets stronger and stronger then too strong. nice though. Quote Link to post Share on other sites
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