How much dried yeast per gallon?

[Andrew Leighton]

I've ordered some packets of dried 71B to add to my garden apples cider. Because I'll be pressing early dessert fruit first, I'll likely only have one or two 1-gallon demijohns to begin with. How little of a 5g sachet can I use per demijohn and how long can I store the opened contents refrigerated?

[Vince Wakefield]

The info is here
https://scottlaboratories.sharepoint.com/sites/SLIComplianceDocs/Shared%20Documents/Forms/AllItems.aspx?id=%2Fsites%2FSLIComplianceDocs%2FShared%20Documents%2F71B%20YSEO%2Epdf&parent=%2Fsites%2FSLIComplianceDocs%2FShared%20Documents&p=true&slrid=19c18d9e-706e-7000-4165-ba7468cdeee8

Vince

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[Andrew Leighton]

Thanks Vince, but I can't access the info from that link.

[Bartek Knapek]

I ferment quite a lot of small 4,5L batches, and I find 0,5-0,75g perfectly enough.

Not sure what is your intention with the opened containers?

//B

> Dnia 11 wrzesień 2018 o 20:21 Andrew Leighton <andrew....@gmail.com> napisał(a):
>
>
> I've ordered some packets of dried 71B to add to my garden apples cider. Because I'll be pressing early dessert fruit first, I'll likely only have one or two 1-gallon demijohns to begin with. How little of a 5g sachet can I use per demijohn and how long can I store the opened contents refrigerated?
>

[Andrew Leighton]

I plan to primary ferment 7 or 8 demijohns so I'll use as much from one sachet across them all.

[Vince Wakefield]

Just go to the scottlab web site, all the info is there.

Vince

-----Original Message-----
From: cider-w...@googlegroups.com [mailto:cider-w...@googlegroups.com] On Behalf Of Andrew Leighton

[Tom Bugs]

I would guess you could divide 2 packs to cover 8 demijohns.

It will, after all, do what yeast does & multiply! Just might take off more slowly.
A 5g sachet is usually suggested for anything up to 5Gallons.

I'm sure that sealing the sachets in the fridge (eg. little in a little baggy) you'd be fine for a few weeks.

Rough'n'ready? Yes! But sure it'll do you right.

[MARTIN CAMPLING]

On Wednesday, September 12, 2018 at 11:06:52 AM UTC+1, Tom Bugs wrote:

 

I'm sure that sealing the sachets in the fridge (eg. little in a little baggy) you'd be fine for a few weeks.

I've used yeasts stored in the fridge months later. An alternative is to inoculate any fresh juice with some juice from an already fermenting batch.

    Martin

[Bartek Knapek]

Hi,

 

  We do not have any nursery in Poland that is into cider apple trees.

It is not possible to but any such variety locally here.

 

So far I have gotten 3 trees from UK: Kingston Black, Dabinett and Somerset Redstreak - and they are doing great.

But my source is not available any longer, and no other nursery is willing to ship to Poland.

 

Would anyone by so kind and support me with the following varieties?

 

Medaille d'Or

Foxwhelp
Michelin
Tremletts Bitter
Yarlington Mill

The smaller the trees the better.

 

Please do no reply to this list, but contact me directly at cy...@knapek.pl.

 

thanks // Bartek

[William Grote]

Most of the small 5g-8g yeast packets have instructions for wine making, and they suggest a gram per gallon, personally, I think this is too much, I asked the same question to a number of commercial cider makers I know and the general consensus was to use .5 grams dried yeast per gallon - 

I did a 100 gallon batch recently and ill advisedly used 100 grams of scott labs yeast -  even at 50F controlled temp the bugs tore through it in 18 days  - this surprised me due to the low temps, but it also this correlates with other fermentations that were too fast for my for purposes, always using 1g/gallon following the yeast packet instructions.  

All of the Scott Labs documentation I have ever read corresponds to grape must, not apple juice, but if you call them and ask they will tell you different figures than are on the user guides.  Grapes have 2.5 times the sugar of most apples.

Im going to stick to half a gram per gallon going forward, for what its worth.

[Claude Jolicoeur]

William,
Although I agree with what you say and I also think the recommended dosages are unnecessarily high, I am still a bit surprised by what you report.

Let's look at this with numbers...
The recommended pitch rate in usually of 25 grams of dried yeast per hL. One hL being approximately 25 gallons, this comes as you say to 1 gram per gallon. The yeast biomass thus pitched is then 0.25 g/L, corresponding to approximately 5 million cells per mL.
Now this initial population will use the YAN present in the juice to grow its population. So, assuming there is 100 ppm of YAN, yeast biomass being roughly 10% nitrogen, this YAN will permit growing 1 g/L of yeast biomass, or approximately 20 million yeast cells per mL.

So the final active yeast count after yeast would have used all the YAN to grow its population would be:
25 million cells per mL if you pitch the recommended dosage (5 initial pitch + 20 from population growth)
22.5 million if you pitch only half dosage (2.5 from half dose initial pitch + 20 from population growth)
The difference in active population is then only 2.5 million on 25, i.e. 10%... This should not affect fermentation speed that much...

Now it is true that if starting from a smaller population, it should take more time for transforming all the YAN into yeast biomass, but I dont think this would be really significative. Plus I should say that I never found important differences on fermentation speed between fully wild yeast fermentations and inoculated yeast fermentations...

My impression concerning your fermentations that finished too quickly is that there was more YAN in the juice than you think. It could have helped if you had made an early racking to reduce the yeast biomass.

Claude

[William Grote]

Hi Claude -  thanks for the response :-)

I didn't measure the YAN before pitching, I must remember to do that from now on, its just a long 

I never sent you the results of my nutrient experiment that had been planned for CiderCon this year ( that the flu prevented me from presenting ) 

Ill send you the slide deck - it has some interesting data points

the enhanced nutrient batch certainly fermented somewhat faster and created more biomass, but the nutrient depleted cider and control cider were closer than we all expected.

I'll likely do some additional experiments this winter on pitch rates, speed and resulting biomass for a fixed level of nutrients

Cheers

William