r/cider • u/ForeverThine • 4h ago

First time ciderer

Hello!

What is the most recommended/best pectic enzyme to get and brewers yeast?

Do I need the yeast since the apples (very organic and hand picked off of the tree by myself and friends) already have wild (natural) yeast?

Are there any essential that I need that I might have forgotten about?

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u/Comfortable_Mind6563 4h ago

I have used "Handcrat Supplies Pectolase" a lot. Works great. I doubt there's any noticeable difference between brands though.

Regarding yeast - that is a whole different question. Wild fermentation is not too difficult. Just let it sit at room temp with an airlock. It should start fermenting within say 2-3 days. Adding store bought yeast will produce more consistent results. It can also help if you struggle with fizz/carbonation.

I've had success with both types. Wild fermentation is a little more exciting as it can produce a lot of different flavors. For store bought yeast, I only use Lalvin EC-1118 champagne yest and it has worked well for me.

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u/capofliberty 4h ago

Liquid pectin enzyme is the best. I would still use some sulfites to about 30ppm to kill spoilage bacteria and weaker yeasts. It will still ferment with wild yeasts. Give it a try

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u/Bukharin 2.5 BBL Home Cidery 2h ago

Spontaneous fermentations are lovely and I enjoy playing with them, but for the bulk of my production (I operate a small pilot cidery) where I need the consistency, I use Fermentis Safcider, AB-1 if I need a fully dry crisp flavour, or AS-2 if I need a fruit forward flavour.

https://fermentis.com/en/fermentation/active-dry-yeast-cider/safcider/