[homoeccentricus]

Is anyone degassing and/or adding staggered nutrients to cider, as one does with mead?

[HoosierBrew]

I don't degas cider or use a lot of nutrients nowadays for that matter. I feel like a slower fermentation (which you get from witholding most or all of the nutrient) preserves more of the apple character. It'll be good either way, though.

[pete b]

I have never done this or heard of others doing it. I think it's because there is a dearth of nutrients for yeast in mead must, especially traditional mead, as compared to fruit juice. Even melomels that contain a lot of fruit don't really NEED nutrient additions but do need degassing. (At least I think they do, I have always done so and a lot of gas is released). I believe higher gravity is the other reason.

[homoeccentricus]

OK, added nutrients when pitching the yeast, will not continue.

[dmtaylor]

Is anyone degassing and/or adding staggered nutrients to cider, as one does with mead?

Not on purpose, and no.  I haven't found these things to be of any benefit whatsoever to final cider quality.

[udubdawg]

plenty of amateurs and pros add nutrients, but I'm not aware of much degassing.  And not "staggered" so much as "the yeast told me it needed something so I made it happy"

[homoeccentricus]

Was just wondering, because that is what is typically done when making mead.