Cider Chat

The Yeast and Sugar Slurry Ryan Monkman of FieldBird Cider in Ontario continue on with helping Ria get ready to bottle cider that has been conditioning for over 2 years! In this episode we discuss the amount of sugar to add, what kind of yeast to use and how to make what is known as a "slurry". The slurry - a mixture of water, yeast and sugar But let's first take a couple steps back....to episode 270 where Ryan offered tips for finding out if there is any sugar left in the cider. Knowing if there is any residual sugar even after 24 months is critical, especially if at the time of bottling you plan on adding a bit of what is known as "priming sugar" and yeast to create bubbles for an end product that is sparkling. After all, "bubbles help aromas pop" says Ryan and I certainly enjoy a bit of bubbles too in the glass. If the maker overlooks this step and adds too much sugar, the bottles will potentially over pressurize and may explode! No one in their good mind wants to make what is known as a bottle bomb, as