Bakers Yeast for cider brewing???

Bakers Yeast for cider brewing???

Im going to be brewing 5 gallons of apple juice with 6lbs of brown sugar so that should be about 6 gallons with added water for sugar boiling. How much bakers yeast will this need to ferment???

I've never used bakers yeast before but my wife has a big tub of it so why go spend money on a specific brewing yeast.

Any ideas?

TIA John

Reply to
john
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Im going to be brewing 5 gallons of apple juice with 6lbs of brown sugar so that should be about 6 gallons with added water for sugar boiling. How much bakers yeast will this need to ferment???

I've never used bakers yeast before but my wife has a big tub of it so why go spend money on a specific brewing yeast.

Any ideas?

TIA John

Reply to
Stephen.....

As an experiment, I once brewed up a concoction using baker's yeast. It produced an unusually strong "raw bread dough" odor, but extended conditioning time reduced that pretty well. Technically, I'm guessing you'd get something like hard cider out of it. You'd do better buying a packet of yeast recommended for cider though.

Karl S.

Reply to
Karl S.

I've made cider with baker's yeast. It works, it really works, makes alcohol and all that. HOWEVER, it tastes a lot more like raw bread dough than cider. Perhaps if you aged it for several years, the yeast would settle out and it would mellow. But I ended up dumping mine down the sink shortly after making it. Raw bread dough flavor just isn't my thing, at least, not in my cider. You're better off buying a cider yeast. It's not terribly expensive, perhaps $5 American. And it will turn out delicious. But nix the idea about brown sugar, and use real apple cider only, not apple juice. Don't add any water.

Good luck!

Reply to
David M. Taylor

John :- "BAKER'S YEAST" Although having a reasonable alcohol tolerance of about 12% , it has the property of giving off large volumes of carbon dioxide( which, after all, is what the baker wants!).If used as a wine yeast, there will tend to be a rapid ferment which clears slowly and leaves loose, easily disturbed lees.For beginners, the quick ferment is a useful encouragement to further ventures, as it does prove that fermentation occurs even if a superior wine is not produced. "BREWERS YEAST" Is taken to be the yeast used by English brewers. It is a top fermenting yeast and forms a thick 'PANCAKE' on top of the fermenting liquor. It gives a rapid ferment and has a lower alcohol tolerance than wine yeasts. If used for a wine, it will confer a beery taste to the wine. Although a bottom fermenting yeast, lager yeast is another species of brewer's yeast.

Im going to be brewing 5 gallons of apple juice with 6lbs of brown sugar so that should be about 6 gallons with added water for sugar boiling. How much bakers yeast will this need to ferment???

I've never used bakers yeast before but my wife has a big tub of it so why go spend money on a specific brewing yeast.

Any ideas?

TIA John

Reply to
Stephen.....

Now my son. A few tips on how to make a damned fine traditional cider:

1) If you are not using cider apples, get a good blend of about half eating and half cooking apples to ensure that it is not too acidic or bland 2) Don't use bakers yeast 3) Don't use wine yeast. You will get a bone dry cider which will taste rather harsh it is also not traditional! 4) Add one or two campden tablets per gallon to kill off any bad organisms. This will let the wild yeast's survive. Let these guys do the fermenting. Because they have a low alcohol tolerance, there should be residual sugar giving you a nice fruity cider! 5) Tannin is good. If you could use just loads of eating apples and a few crab apples which have lots of tannin, instead of using hint no.1 it would be great! 6) Use apples with lots of flavour. You will not find many of these in the supermarket. 7) Finally do NOT use apple juice concentrate!

p.s. Use white sugar if you insist on using sugar.

In message , john writes

Reply to
danthemen

Please don't put a cane sugar into must as a frementable unless you want to make something to put on pancakes because that is what you will get. As for useing bakers yeast I've used it and dumped what the result was down the drain spend $.50 and buy some yeast better yet spend $5.00 and get wlp#720 from whitelabs.com you will be much better off Vikery also makes a good yeast for cider or use wine yeast or a ale yeast just rember the yeast you use is what the booz will tast like Just my 2 cent and 12 years of experance Ransom

Reply to
ransom

Why not brew something that is supposed to ferment with bakers yeast? Sahti is quite special:

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Reply to
Alex

brewers yeast is the accepted norm i don't believe you will get satisfactory results with bakers yeast. you will not need but only a small package of yeast anyway

Reply to
willard09

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