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Hard Cider - Primal?

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  • Hard Cider - Primal?

    I have had a hard time giving up beer (my fav) and been substituting Hard cider. I know these are gluten free, so thought it was a good choice. I started looking into making my own hard cider, and the process involves adding a bunch of yeast to it. How is yeast for us Primals?

  • #2
    Good question. We make homemade mead... I can't fathom giving that up LOL!
    Earthy Mama's Journal

    "Let food be thy medicine and medicine be thy food" ~ Hippocrates

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    • #3
      do you add yeast to mead?

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      • #4
        Yup. Like you, have no idea if it's paleo/primal or not.
        Earthy Mama's Journal

        "Let food be thy medicine and medicine be thy food" ~ Hippocrates

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        • #5
          Of course you need yeast to start with, the yeast is what turns the sugar into alcohol.

          If you let it ferment till it is dry in taste (no sugar left, all turned to alcohol) then all the yeast will die and will sink to the bottom, and get left behind when you decant off the clear finished product into bottles. Just like red wine.

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          • #6
            I'm fairly certain yeast is not a necessary component of mead-making. Cider I'm not sure about.
            And I don't have experience of my own, but I've heard from others who have made mead using just honey and water.
            I never know what to put in these things. I write songs!

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            • #7
              Not Primal, but better than beer.

              I'm a huge fan of Woodchuck Hard Cider. Lots of sugar, but at least it doesn't make me feel as crappy as beer does. There are some nice "beery" flavors too. I really like the Belgian White for a beery flavor. Otherwise, the Pumpkin and Fall flavors are wonderful. I'm excited to try more of their Reserve releases.

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              • #8
                Better ciders than woodchuck IMO. Don't they include preservatives and "caramel color" if I'm not mistaken?
                I never know what to put in these things. I write songs!

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                • #9
                  Perhaps, but they taste better than McKensies and Angry Orchard. Both of those are stupidly sweet to my palate. I'm sure there are other micro-brew brands that are better.

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                  • #10
                    Originally posted by boxcarguy07 View Post
                    I'm fairly certain yeast is not a necessary component of mead-making. Cider I'm not sure about.
                    And I don't have experience of my own, but I've heard from others who have made mead using just honey and water.
                    There is wild yeast just about everywhere. If you don't add yeast cultures of your own, you are counting on wild yeast volunteering to do the job. That works (think real sourdough bread) but the results are chancy.

                    Most mead/hard cider makers (myself included) pitch some sort of starter yeast culture. I have used freeze dried champagne yeast (like
                    Red Star Champagne Yeast (10 Packs) Dried Yeast: Amazon.com: Grocery & Gourmet Food ) and starter cultures from previous wine/beer/mead batches.

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