Question:
I'm doing the Hard sweet tea, however I'm going to back sweeten with lemonade to make it like an arnold palmer.
Can someone outline the steps for me a little better?
Do I need a primary and a secondary, or can I do it all in a carboy in one stage?
I have several yeasts: which do you think would be best of Montrachet, Pasteur Champagne, and Cotes de Blancs?
Do I add nutrient right off the bat?
Thanks !