i'm brand new to the home brew world, and i'm going to start up a simple jug wine or a cider soon. In addition, i'm thinking of making something a little more complex that takes a bit of time to age. I came across this Cyser recipe:
http://www.nwlink.com/~badger/cyser.html
The instructions seem quite good, but i've never done this before. Is there anything left out of these instructions that i should know before attempting this? What yeast would be best to make it not super dry? This recipe does not say to "prime" before bottleing as i've seen in other recipes. What are the advantages of priming, and how would i do so in this recipe? Any opinions on changes to the recipe would also be appreciated.
http://www.nwlink.com/~badger/cyser.html
The instructions seem quite good, but i've never done this before. Is there anything left out of these instructions that i should know before attempting this? What yeast would be best to make it not super dry? This recipe does not say to "prime" before bottleing as i've seen in other recipes. What are the advantages of priming, and how would i do so in this recipe? Any opinions on changes to the recipe would also be appreciated.