Brewkowski
Well-Known Member
I read on one post that this is not necessarily a great yeast for it, but I was looking for a yeast that would enable a little more of a semi-sweet cider rather than champaign dry and backsweetening. I believe the one of the posters said because of the yeast attacking the malic acid in such a way, it would possibly help to add additional tannins or acids? I was going to use a few grains to add something to the recipe, if I mashed those for over an hour would that add any tannins or acid? Any thoughts in general?