I've just used Champagne yeast, and it takes it to "Dry as a Bone". What is your favorite yeast to end at something semi-dry. A hint of sweetness.
I know I can back sweeten, but... um... I'm a little lazy. Maybe some type of ale yeast? Maybe Nottingham or Safales? Ending somewhere between 8-10% ABV?
Thanks!!
I know I can back sweeten, but... um... I'm a little lazy. Maybe some type of ale yeast? Maybe Nottingham or Safales? Ending somewhere between 8-10% ABV?
Thanks!!