T-rags
Well-Known Member
I've got a cider going with S-04, OG 1.060. I've read that the ale yeast will leave behind a little sugar, not ferment all the way like Montrachet. Now, my question is, will that yeast still be able to carbonate if I bottle prime? My thinking was that if the yeast had petered out at something above 1.00 that it wouldn't be able to do anything with the additional dextrose.