Originally Posted by SeamusMac
I used a wheat beer yeast (Wyeast 3068) and didn't use any extra sugar. I'm hoping that my approach will keep the brew from getting too dry and retain some apple flavour. I'll be bottle carbing using a can of concentrated AJ to bring back more sweetness if possible, although dextrose does have a way of creating a "cidery" taste.
FWIW, I made a cyser using 3068. Technically, it is not really a cyser since meads, by definition, must contain 51% honey. But I have no problem calling this one a hard cider...too bad my name's not "DICKENS"
Here are some highlights:
Brew date: 17 Jan 09
5 gal AJ
2 lbs Corn Sugar
3 lbs Honey
Yeast: Wyeast 3068 Weihenstephan (Weizen) propagator (no starter)
25 Jan 09: 1.048
7 Feb 09: 1.024, beginning to clear some
25 Feb 09: 1.012 much more clearer than I expected for a weizen yeast. clear, but not crystal.
28 Feb 09: racked...and sampled...
16 Mar 09: 1.006 sample was very drinkable. nothing to add or subtract from flavor.
5 Apr 09: 1.004 nice appley flavor and sweet overall.
10 Apr 09: 1.002 I don't know how much lower this will go. honey and apple come throught very nicely.
I expected an attenuation of 75% (1.025), but this has gone way beyond that...right now it's at 98%...and still sweet.