Yeast selection and supplements: Since there are a lot less complex sugars found in apple juice, attenuation is not much of a factor.Many commercial operations use this trick. Adding some rice hulls to your apple pulp prior to pressing is another way to increase yields. While rice hulls are well known to brewers, they are also used in the cider and wine world. Not only that, but adding pectic enzymes to the apple pulp prior to pressing can also increase yields as well.
Pectins are large polysaccharide chains that are found in apples and if left intact can cause a haze in the cider. When processing your own juice: For cidermakers, the most prevalent enzyme used is pectic enzymes.When fermented dry, that means low- to mid-6% ABV range if no supplemental sugar is used. The original gravity of the juice will depend on many factors such as growing season, the timing of harvest, and apple varieties used, but between 1.045–1.050 is often a good estimate. (13.6 kg) of apples will yield 1 gallon (3.8 L) of fresh apple juice. Also, cull out any apples (or parts of apples) that have signs of insect damage or browning. A blend of sweet and sour apple varieties will give you a nice mix of sugar and malic acid levels. Apple trees growing in the wild will often contain the malic acid and tannins (often smaller apples with more peel to pulp ratio) we’re after to provide balance to the cider. When picking your own: If you have your own or have access to apple processing equipment, try to pick a wide array of apple varieties.Don’t purchase juice if potassium sorbate or other preservatives is found in the ingredients list. Just like with the kits, you can play with sugar, alcohol, and acid levels to your liking. While store-bought cider/juice and concentrates (found in the frozen juice section of your grocery store) may seem like cheating, they can in fact make refreshing and crisp hard cider if handled properly. Many homebrew stores offer several lines of kit ciders that I can say from experience make some quality cider that can be tweaked to your personal preference if you so desire. it will save hours of picking, macerating, pressing, and cleaning to get a similar volume of hard cider. Using store-bought kits, sweet cider, and apple juice concentrate: While purists may turn their nose up at making cider this way.Jot that down (grams per serving size), as it could be a potential guide later. Once you decide on a sweetness level, check out the nutritional facts of that particular cider and read the sugar levels. Also try to hone in on the acidity levels. Do you like them sweeter or drier? Maybe the semi-sweet one tickled your fancy. Taste them and decide what style suits you. First things first, decide on your sweet spot: Before you do anything, I suggest picking up a wide range of commercial ciders.LalBrew Nottingham™ is a stress tolerant making it a good choice for high gravity, sours, re-starting stuck fermentations and other challenging fermentation conditions. In addition to these traditional styles, LalBrew Nottingham™ can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. LalBrew Nottingham™ is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. Through moderate expression of β-glucosidase and β-lyase enzymes, LalBrew Nottingham™ can promote hop biotransformation and accentuate hop flavor and aroma. Neutral flavor and consistent performance across diverse fermentation conditions make LalBrew Nottingham™ and ideal house strain for producing a wide variety of beer styles. LalBrew Nottingham™ is an English-style ale yeast selected for its high performance and versatility.
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