Starter for Cider

[c0nsumer]

I hope this is the right place to ask this...

I'm hoping to make up a batch of hard cider starting sometime this week. As with beers, I want to make a starter for this batch. However, the problem is that because the cider won't be boiled, I need to sulfite it and let it sit for three days before pitching the yeast. This would be a great time during which to get a starter going, but as the cider will still contain sulfite, I can't do so.

I'm thinking of making a simple starter with just corn sugar in the same 1/2 cup sugars to 2 cups water formula that I use for beers.

Do you think this would work out well?

I may even step it up to three pints before pitching, just to ensure that there is plenty of yeast.

Thanks!

-Steve

[Derekt2]

How strong will the cider be? The ones I have made have all been around OG 65 or so and never needed a starter. I just use a dry wine yeast and that's it.

[c0nsumer]

Originally posted by Derekt2
How strong will the cider be? The ones I have made have all been around OG 65 or so and never needed a starter. I just use a dry wine yeast and that's it.

No idea yet... I haven't figured that one out. I'm going to shoot for something that will give me 8% or 9% though.

It'll be hard to tell because the recipe I have also calls for maple syrup (I'll use Grade B, of course) and honey. And lactose to ensure that it remains slightly sweet.

[Derekt2]

Will you be priming it? If you have access to soda kegs I would suggest you ferment the cider out, kill off all of the remaining yeast, then sweeten it with store-bought frozen apple juice concentrate. Naturally this will require artificial carbonation.

[toneyc]

Hey, Derekt2,

I'd be interested in hearing more about that. How much frozen apple juice concentrate per what volume, etc. I've tried cider a few times, but haven't got it right, yet. I didn't really care for the idea of "sweeten with splenda".

:)
Toney.

[c0nsumer]

Unfortunately I won't be able to force carbonate it, so I'm thinking that lactose is my only option. :( Or I could just hope the cider yeast doesn't ferment all the sugars, but it looks like it's 80%. :\

So, if you don't mind me asking, what do you think of the starter idea?

[HogieWan]

I don't think a starter is necessary and I don't think it;s good for the yeast to make a starter with corn sugar, and then dump it into cider. I think that may cause some mutations IIRC

[Derekt2]

If you are using beer yeasy, a sugar starter would not be ideal since beer yeast requires maltose over other sugars for a healthy ferment. If yo are using wine yeast, a sugar starter would be okay but IMO neither is necessary. Your gravity is not nearly high enough for it to be a concern -- especially if using wine yeast -- and dry yeast starts quickly on its own.

[gallowd7]

I just made a cider (1 week into secondary). I didn't really want to make a starter, but I did want to do a parallel propagation with a liquid smack pack (just in case I liked the cider). Instead of 1/2 gallon of wort and yeast, I used 1/2 gallon of apple juice. Took off quite nicely.

I also added two cans of granny smith to the primary to up the anty so to speak.

[zoom6zoom]

There's a quite active cider forum here. (http://www.brewboard.com/index.php?showforum=7)