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EBCornell
10-25-2008, 01:10 PM
I started a straight cider yesterday (1 gallon Whole Foods apple juice & Wyeast British Ale yeast). I aerated before pitching the yeast, but I'm not certain if I should continue aerating daily until my 1/3 sugar break. I was given that advice for my first cyser, but I'm not sure if the same applies for a cider.

wildaho
10-25-2008, 02:43 PM
Definitely! Aeration helps ALL fermentations. I even aerate my bigger beers to the 1/3 point now (and I'm reaching it a whole lot quicker too).

EBCornell
10-25-2008, 02:48 PM
Excellent. Is this math correct? the 1/3 sugar break of a 1.057 must is 1.038? (I teach science, not math) And at the point I stop aerating?

Yo momma
10-25-2008, 03:47 PM
That's close enough.

EBCornell
10-25-2008, 04:31 PM
My grandfather always says "close only counts in horseshoes and hand grenades", but I'll take it with my math as well...