So I wanted to make a low ABV cider, and I wanted to use an ale yeast as opposed to a wine yeast so I got S-33. I am unsure if rehydration/nutrient addition is the same for ale yeasts as it is for wine yeasts.
do we follow the same procedure for ale yeasts and wine yeasts?
- Thread starter capoeirista13
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I follow the same procedure for ale yeasts as I do for wine yeasts. It seems to benefit them the same way.
Medsen
Medsen
Ale and wine yeasts are basically the same species so they both benefit from the same treatment, however the environment we put them in is quite different. Wort is usually much lower gravity and contains a much better mix of nutrients needed by the yeast, so nutrient additions and even rehydration is not the same concern as it is with high gravity musts.
For a low gravity cider, the nutrients will be a good idea and rehydration is beneficial but you can probably get away without using Goferm and even pitching the dry yeast directly in the must would probably work just fine.
Craig
