I was just thinking this same thing a few weeks back. I had a batch of EdWort's Apfelwein that I wanted to add some carbonation to, so I threw in a pack of champagne yeast with 3/4cup priming sugar when bottling. 4 weeks later, the apfelwein is slightly carbonated (but still less-so than the...
I'm fascinated by the Belgian yeasts and that's all I'd brew with if I could control the fermentation temp in the mid 70's to 80's, but I now live in a house with ambient temp of 63-65degF. Anyone have experience with a good Belgian yeast strain that works well at these colder temps?
Thanks...
Table sugar + lemon juice experiment. I'd prefer to spend the few extra bucks on the real stuff at the HB store and save the hastle and questionable efficacy.