NineHundred
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- Sep 3, 2008
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I am considering using White Labs English Cider yeast for the primary fermentation of my cider and Côte des Blancs for the secondary fermentation. What do you guys think? I will probably add a few cups of sugar to the secondary fermentation just to give the yeast a little more of a chance to add their flavors. Also, any ideas on how I should go about removing the alcohol without altering the taste too much to make a non-alcoholic cider? And should I boil fresh pressed cider before I put the yeast in to kill wild yeasts?