Depends on your meadmaking technique, but the process is likely pretty similar. Apple juice, like honey, is low in assimilable nitrogen, so you’ll want to add a nitrogen source (DAP, fermaid, generic nutrients, etc). It is high in sulphur containing compounds, which the yeast will use in lieu of nitrogen, so if your nutrient levels are too low, you’ll know from the smell. The lower gravity of apple juice also means the yeast will be less stressed, so you won’t need to age nearly as long to get a drinkable product. Also, I find a neutral ale yeast to be preferable to a wine yeast, like Nottingham or safale S-04.
This is good advice all round. Just wanted to add that I find that Belle Saison makes a delicious cider with quite a bit more complexity than any of the wine yeasts typically do. Especially if you are going to carbonate the cider
Add comment