Hello,
I have made loads of ciders in the past using store bought juice and it works great.
I have been trying different yeasts out and was wondering if doing the fermentation in stages has any advantage?
Just now I make 9-10% cider using wine/champagne yeasts.
I was thinking maybe starting with a beer or even a general bread yeast, let it die out and then adding the higher alcohol yeast.
Will this do anything beneficial or is it just a useless step?
I have made loads of ciders in the past using store bought juice and it works great.
I have been trying different yeasts out and was wondering if doing the fermentation in stages has any advantage?
Just now I make 9-10% cider using wine/champagne yeasts.
I was thinking maybe starting with a beer or even a general bread yeast, let it die out and then adding the higher alcohol yeast.
Will this do anything beneficial or is it just a useless step?