Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
Yeast Survival Factors: The Impact to Cider Fermentation Yeast Survival Factors are also commonly referred to as oxygen substitutes(1) or anaerobic growth factors(2). These are compounds that ensure yeast viability under stress and ultimately, the survival of the yeast. The compounds include sterols, fatty acids, and peptides. You might be thinking that Yeast Survival Factors … Continue reading Cider Words: Yeast Survival Factors
Glucophilic and Fructophilic An interesting aspect about yeast is the preference it has for types of sugar. Most yeast prefer glucose so they are what is called glucophilic. The most common fermentation yeast, Saccharomyces cerevisiae, used for wine, beer, and bread is generally glucophilic. While many strains are capble of processing glucose snd fructose, some … Continue reading Cider Words: Glucophilic & Fructophilic
COVID-19 has brought an interesting term to our attention that most of us probably never heard before the advent of the vaccines being hailed as modern miracles. That term is lipids. Lipids are why the Pfizer and Moderna vaccines require special refrigeration and a key part of how they work. This is all well and … Continue reading Lipids and Cider
Words related to yeast and their impact on hard cider When making hard cider, the yeast you are using is a critical component. Therefore, I thought a great “Cider Word” article would be to review some of the key but uncommon words that describe the science around how the yeast in your cider works. Familiarizing … Continue reading Cider Words: Yeast
ATP: The energy used to power fermentation You might be asking what ATP is and why you should care. Besides being the energy source for many cell activities, even those in our own bodies, it is what allows yeast to ferment sugar into alcohol. Without ATP, we wouldn’t have hard cider. I have discussed yeast … Continue reading ATP: Adenosine Triphosphate
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