mkrueg

Recipes 

My first basic batch just went into the keg on Saturday. It's drinkable not great I made mine with Kirkland juice and frozen concentrate, and brown sugar. I don't remember what yeast I used but it ended pretty dry. Much more wine then cider in my opinion.

WiscoMan

Recipes 

how long did you leave it to ferment on the yeast? What can we do to prevent this dryness everyone complains about?

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On Deck:
Primary: Oatmeal Stout
Secondary: None
Bottle Conditioning: Cream of Wheat Ale, Barley Brown Ale, Mystery IPA, Hard Cider 05

mkrueg

Recipes 

I think I could have ended the ferment early or back sweeten to take out the dryness. A different yeast might change it as well. I think that batch was with Red Star® Côte des Blancs yeast. It was recommended to me at the local brew shop based on what was written in the recipe I was following. I'm doing a batch of graff's now and am using Nottingham ale seems like that might not ferment out as dry??

Like I said my batch is drinkable. The taste is more like wine then a cider and it's a bit thin and dryer then I'd like. It's a great base line though to compare other recipe additions with.

WiscoMan

Recipes 

Yea I have the disadvantage of not having a hydrometer so I go off judgement... I will likely let it go for a few more weeks then bottle and just hope for the best.

I choose to use Safale US-05 which everyone says is a great yeast for just about everything.

__________________
On Deck:
Primary: Oatmeal Stout
Secondary: None
Bottle Conditioning: Cream of Wheat Ale, Barley Brown Ale, Mystery IPA, Hard Cider 05