Cider Starter

Other Fermentables
1

I made some cider with a second pitch of WY2035. It turned out really well but the beer I made first wasn’t my favourite. So I want to make another cider. But, I want to make a starter for it and I’m not sure what sort of sugar I need to do this. I don’t want to use DME if I don’t need to. Will plain sugar work for a cider starter?

2

Brewers spend all their time fretting about starters. Winemakers do not (and cider fermentation has more to do with winemaking). Just rehydrate (or smack for WYeast) and pitch.
The reason, I believe, is that pitching rates matter far more for beer because some sugars are marginally fermentable and attenuation means a lot to flavor. This is not the case for wine and cider. All sugars are fully fermentable and attenuation will be 100% unless you stop it.

3

I generally agree you don’t need to make a starter, plus if it is a little under attenuated that is usually a good thing for cider.  Fully fermented ones are way to dry for me.

4

FWIW, I was just listened to the CYBI cider and mead podcasts and from what I gather a starter for liquid yeast made up of simple sugars is okay for ciders.

5

I should have mentioned that I left the yeast in my office for a week. I want to ensure its alive before I buy the juice so I will do a 1L simple sugar starter to make sure its ok. Otherwise I would just pitch as was recommended.
Thanks

6

That makes some sense then. Definately add nutrients to that, or if I were doing it I’d probably make the starter with … cider.

7

Yeah, I thought about that. My cider comes frozen and if I had a lot of room I would go buy it all and then thaw a liter for starter but I don’t have the room in the freezer and I’m too lazy to make 2 trips to the orchard. Maybe I will have to do that though.

8

Maybe just use apple juice from a store?

9

What’s your OG going to be?  Unless I fortify the apple juice with extra sugar (which I don’t often any more) I haven’t found a starter necessary.

10

I won’t add any sugar either. Trying to cut back on the alcohol in everything I make. Been overshooting my OG a lot on beer so I will ferment the cider as I get it.
Thanks