cinderbike
Well-Known Member
- Joined
- Sep 10, 2010
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I've been reading through most of the posts on here I could find regarding yeast strains for cider. However it seems like quite a few people are cold crashing.
Is it not recommended to just bottle ferment to 5-7% ABV? Are there even any yeasts that will work with cider and be able to do that?
I'm looking to make a drier cider that doesn't taste like white wine, but I don't have the equipment to forcecarb, so if anyone can help me by suggesting a good yeast that doesn't require cold crashing or backsweetening, I'd appreciate it.
Is it not recommended to just bottle ferment to 5-7% ABV? Are there even any yeasts that will work with cider and be able to do that?
I'm looking to make a drier cider that doesn't taste like white wine, but I don't have the equipment to forcecarb, so if anyone can help me by suggesting a good yeast that doesn't require cold crashing or backsweetening, I'd appreciate it.