Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
I have returned from my European adventure and am back home in Southern Arizona. Therefore, I am again shipping cider yeast to those in the contiguous United States. You may remember that I was experimenting with various non-Saccharomyces yeast strains (search “non-Saccharomyces” below for more of those articles) from the USDA culture center in Illinois. … Continue reading Exploring Non-Saccharomyces Yeast: Cider Yeast
Often the answer to common questions about hard cider and the cider making process is that it depends. For this question, I can firmly say the answer is no. Crabapples are not poisonous. You may be wondering why this is even a question. Growing up, I believed they were poisonous. We were told not to … Continue reading Cider Question: Are some crabapples poisonous?
(UPDATE: Sep 25, 2025) We decided to explore Europe for a while but are now firmly back in Southern Arizona in the United States. What that means is that I am now able to ship Cider Yeast to those living in the contiguous 48 states. Sorry to those in other locations, I have explored shipping … Continue reading The Shop: Cider Yeast
It seems like a simple question, but it’s really one of the most difficult to answer. Rarely is this question answered properly. More commonly, a quick answer is provided. That quick answer can be complex, like use this yeast for fruity flavors and this yeast for phenolic flavors. The quick response can also be simple, … Continue reading Cider Question: What is the best yeast to use for making cider?
Racking is a term used quite often by cider makers. It simply means to siphon off the clearer juice or cider from the sediment or lees that accumulate on the bottom of the container. The origin may be related to the old French word arracar, which meant to drain. A racking cane or tube is … Continue reading Cider Question: What is racking and why is it performed?
This is the third article in my series on non-Saccharomyces yeast. Initially, I reviewed the concept that the yeast commonly used for wine and beer, Saccharomyces cerevisiae, is not ideal for cider and could be considered a spoilage yeast. I proposed that most Saccharomyces cerevisiae yeast lack the properties critical for creating the essence of … Continue reading Non-Saccharomyces Yeast: Inoculating for Control
This is the second article in my series on non-Saccharomyces yeast. In the first, I challenged the concept that Saccharomyces yeast is ideal for cider. While yeast is a critical element that defines the essence of cider, I asserted the view that we needed to break away from our current beliefs about yeasts. I proposed … Continue reading Non-Saccharomyces Yeast: Complexity & Sweetness
What is the best yeast to use to make cider? The answer is simple. Whichever yeast creates the hard cider you most enjoy. Okay, I took the non-confrontational path but, it’s true. If you make cider you love from wine yeast, use it. If beer yeast makes the cider of your dreams, use it. If … Continue reading Non-Saccharomyces Yeast: Defining Cider from a Cider-Makers Perspective
Pichia kluyveri is found on many types of fruit but also on the fleshy part of the plant(1). Several isolated strains came from prickly pears in Arizona and California, which I appreciate given where I currently live. However, it was also isolated from olives and is very common on apples as well as coffee. It … Continue reading Alternative Cider Yeast: Pichia kluyveri Overview
Originally isolated from grapes in California in 2002 and classified as Candida zemplinina in 2003. It was later changed to Starmerella bacillaris. The two samples I obtained from the USDA were logged under Candida zemplinina. Like many yeast, the advent of DNA sequencing has helped better classify many different yeast strains. However, recognize that you … Continue reading Alternative Cider Yeast: Starmerella bacillaris (Candida zemplinina) Overview
PricklyCider.com 