How much yeast do I need for my cider recipe?

Other Fermentables
1

Hi, everyone

Please forgive a beginner question. I have 4 gallons of Mott’s “natural style” apple juice. 1lb & 1oz of Belgian candy sugar, and 1lb of turbinado sugar. I may also add an amount of pumkin pie spice. I have packets of Red Star Pasteur champagne yeast. I know that it’s better to have slightly more yeast than needed rather than less as the yeast tends to throw off chemicals needed for replication which it cleans up MOST of later. Less yeast means more off-flavors. Should I use two packets for the amount of sugar that I am using? Any thoughts would be greatly appreciated.

2

made wine at 1.090 with one pack no problem. last cider i made was with one pack  Côte des Blancs with OG of 1.067 i think

3

Typically use one pack of yeast (Nottingham mostly) for my ciders.  I had a couple packs once that were close to expiration so I threw them both in.  I haven’t had any issues getting my ciders down close to 1.000 or less.

4

Great! Thank you both.

5

My friend is a pro-winemaker and he says 1g dry yeast per gallon (so a 5g pack in 5 gallons). I’ve used that ratio for up to 60 gallon batches.