Stryder
Member
Since there seems to be a lot of experimentation going on in the Apfelwein camp I was wondering if anyone had tried any of the Belgian style yeasts. Looking at their listed characteristics they seem to match up well with others that have already been tried. Many of them also allow fermenting at the higher temps that could be present for many of us as we head into summer.
If no one else has tried any of these I'll probably give one a try for my next batch. Any suggestions would be welcome.
Stryder
If no one else has tried any of these I'll probably give one a try for my next batch. Any suggestions would be welcome.
Stryder