Originally Posted by Seawolfe
Thanks! Nutrients - check.
And good point - Ill get gravity from the juice and go from there. From what I can see, the Safbrew WB-06 has an attenuation of about 76% for beers, do you think can I expect the same in cider?
almost any yeast you use will ferment plain juice down to at least 0.999 if not further, all the sugars in apple juice are simple ones, which will all be converted by the yeast.
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn