Did some searching, didn't find anything on this exactly...
Last winter we had bought a porter we weren't crazy about and I had the idea to mix it with fresh apple cider (3 parts porter 2 parts cider) and it turned out to be delicious. We called them stocking stuffers. So I get to thinking about how we could turn this idea into something that could be bottled and wouldn't require mixing.
If I brewed a 3 gallon batch of porter wort, mixed it with 2 gallons of cider in the primary, and used nottingham dry yeast, anyone know what that yeast would do in the cider? I'd like to retain some of the sweetness from the cider. I know apfelwien ferments very dry, but I'm hoping that the beer yeast wouldn't attenuate as much in the cider. I'll probably just try it this fall and find out. Any guesses on how it will be?
Last winter we had bought a porter we weren't crazy about and I had the idea to mix it with fresh apple cider (3 parts porter 2 parts cider) and it turned out to be delicious. We called them stocking stuffers. So I get to thinking about how we could turn this idea into something that could be bottled and wouldn't require mixing.
If I brewed a 3 gallon batch of porter wort, mixed it with 2 gallons of cider in the primary, and used nottingham dry yeast, anyone know what that yeast would do in the cider? I'd like to retain some of the sweetness from the cider. I know apfelwien ferments very dry, but I'm hoping that the beer yeast wouldn't attenuate as much in the cider. I'll probably just try it this fall and find out. Any guesses on how it will be?