forgot to add yeast nutrient

Cider is feremented fruit juice, such as apples and pears.

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forgot to add yeast nutrient

Postby beerphoto » Wed Nov 21, 2007 8:00 am

I've got 5 gallons of cider fermenting - it's been going for about 2 weeks. I'm sitting here this morning and it dawns on me that I forgot to add yeast nutrient.

Should I add some to the carboy - or is it too late now???
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Postby hotrod38 » Wed Nov 21, 2007 10:24 am

OH NO!!!! YOU FORGOT THE YEAST NUTRIENT!!!! YOU'LL HAVE TO TOSS IT DOWN THE DRAIN. :lol:

Don't worry about. if your fermentation looked good from the start, I'm sure you'll be fine...What style of cider did you make?
If it's a common cider, the terminal gravity should be around 0.000

Check the gravity and if it's finished, rack it to a secondary vessel and let it age for six months.
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Postby beerphoto » Wed Nov 21, 2007 10:35 am

hotrod38 wrote:What style of cider did you make?
If it's a common cider, the terminal gravity should be around 0.000.


Yes a common cider using some very tasty cider from an heirloom orchard near me. I used Wyeasts's CIDER- #3766 yeast. The ferment looked good.
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Postby jethromlr » Wed Nov 21, 2007 5:53 pm

hotrod38 wrote:If it's a common cider, the terminal gravity should be around 0.000


Don't you mean 1.000?
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Postby hotrod38 » Wed Nov 21, 2007 6:09 pm

beerphoto wrote:
hotrod38 wrote:What style of cider did you make?
If it's a common cider, the terminal gravity should be around 0.000.


Yes a common cider using some very tasty cider from an heirloom orchard near me. I used Wyeasts's CIDER- #3766 yeast. The ferment looked good.


Your cider should turn out great. I use the 3766 as well. Great stuff.

My mistake. The terminal gravity should be around. 1.000
MY ZIPPER SEEMS TO BE STICKING. CAN YOU HELP.


Pimary...On tap...Saison...Raspberry Cider...Rye IPA..N.G. Altbier.
On deck...Maibock ...Conditioning...Belgian Tripel
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Postby Albionwood » Sat Nov 24, 2007 10:25 pm

Can't figure out why anyone would add yeast nutrient to apple juice. It always ferments just fine without it.

In fact, English and Norman cidermakers apply techniques to remove nutrients from the juice, in order to slow fermentation and produce stable ciders with residual sugar - some of the best ciders in the world.
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Re: forgot to add yeast nutrient

Postby Thorgrim » Wed Jul 01, 2009 7:45 pm

I've made 2 ciders so far, and both times it's come out with weird off flavors and aromas. I'm starting off with organic apple juice and I'm experimenting with yeasts. The first time I went down and dirty and used a bread yeast. It was really bad. The second time I used a dry ale yeast, still the same funk, but not as bad. My mead's have the same kind of funk as well. I talked to a couple of guys at my brewshop and they said that I should be adding yeast nutrients to the mix. I'm about to do another batch with white labs cider yeast.

I'll let you all know if the nutrients get rid of the funky flavors.
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Re: forgot to add yeast nutrient

Postby Albionwood » Fri Jul 03, 2009 7:12 am

I repeat: Yeast nutrient is not only unnecessary, it is undesirable. The best cider is made using techniques to remove nutrients from the juice in the early stages of fermentation.

Funky flavors can arise from several causes. Most common is simply drinking too soon after fermentation. Cider is more like wine than beer; it needs a little aging to develop the best flavor and aroma. About six months to a year after fermentation is usually best. "Young" ciders often have sulfur aromas and these age out within a few weeks.

The other common cause is, of course, contamination. Lactobacillus is very common and causes a sour/bitter taste, very different from the strong sour taste of Acetobacter (vinegar bacteria). Both of these can survive moderate doses of sulfite; both also need oxygen, so the best protection is to religiously avoid any air contact once fermentation happens.

If fermentation is too slow getting started, bacteria and mold can get a head start and create persistent off flavors. Sulfite helps mitigate against this, but is not completely sovereign, especially if the pH (acidity) is too low.

ETA: My favorite yeasts for cider are Lalvin D47 and 71B. The latter is especially good for high-acid juices, as it metabolizes malic acid.
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Re: forgot to add yeast nutrient

Postby plumhapy » Fri Jul 03, 2009 7:18 am

Have done many Ciders, you don't need yeast nutrient. also ferment cool around 62 to 64 degrees F. Temp control as with beer is very important to avoiding off flavors.
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Re: forgot to add yeast nutrient

Postby Albionwood » Fri Jul 03, 2009 8:57 am

I didn't even think about temperature, because I always make cider in fall and winter and temps are always low in my cider shack. I bet you're right though; slow, cool ferments generally preserve more of the apple flavor and aromas. 45-55F is a good range for cider.
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