Beer Making
It's the yeast that makes the difference.
In order to brew a truly great beverage, yeast selection is of primary concern.
There's no point in gathering together the finest malts and hops and then using a yeast which is meant for baking bread to ferment the brew!
All the yeasts mentioned here will ferment a brew length of 23 Litres or 40 pints.
However, there is good evidence to suggest that by adding more yeast there will be a substantially better ferment with good flocculation & better attenuation.
Although not essential we often recommend making a yeast starter out of a couple of tablespoonsfuls of sugar, some yeast nutrient & the yeast in tepid water to ensure a lively culture is introduced to the fermenter ingredients.
-
Youngs Cider Yeast
£1.00
This Bayanus strain of yeast has been specially selected for its ability to produce exceptional crisp and refreshing ciders.
It is supplied in sachets containing 5 grams of yeast.
You may also require...
-
Real Cidermaking On A Small Scale
£5.95More detail and information
Michael Pooley and John Lomax have been cidermakers for more than twenty years. During this time their teaching courses and demonstrations of the craft at venues throughout the UK have acquired a national reputation. In this comprehensive book on the subject, they have combined their experience and expertise to produce a clear, accessible text for both the amateur and the would-be professional cidermaker.
Paperback 136 pages. This Edition 1999
