Adding extra bottling yeast

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

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Adding extra bottling yeast

Postby mykafone » Wed Mar 04, 2009 3:07 pm

I am ready to bottle my 5 gal batch of cider. The FG 1.002 and it has there for about about 4 months. I plan to carb with 4oz or corn sugar.

Should I also pitch some more yeast?
If so.. A whole pkg or only half?
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Re: Adding extra bottling yeast

Postby Albionwood » Thu Apr 02, 2009 9:54 am

I never add yeast at bottling, but then, I rarely prime any more either - having developed a taste for still, or lightly-carbonated, cider. I'd say prime and bottle, give it at least a month before trying any, then sample periodically to see how it develops. Chances are there is still viable yeast, but it may take several months to fully carbonate.

OTOH if the FG is really 1.004 then your yeast quit before using up all the sugar, so maybe they aren't going to carbonate after all. What was your recipe? ANy honey, or other complex sugars?
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