Nerro
Well-Known Member
Hi everybody,
I've recently made a cyser using 240g of clover honey and 3L of clear applejuice. It dried out completely from a density of 1.065 to a density of 1.000 which means it contained around 9% ABV.
Here's the thing though, it tasted great while I brewed it using a baking yeast. So I presume it was straightforward Saccharomyces Cerevisiae. I used 7g (so 1/4th ounce). I have been told on multiple occasions that this yeast is badly suited for brewing, why is this? And what would have been different if I'd used an ale yeast or a champagne yeast?
I'm brewing it again using the same amounts and the same yeast right now. It's really bubbling like crazy! Is this a good or a bad thing?
The resulting cyser is a dry, bubbly concoction without even the slightest hint of a head.
I've recently made a cyser using 240g of clover honey and 3L of clear applejuice. It dried out completely from a density of 1.065 to a density of 1.000 which means it contained around 9% ABV.
Here's the thing though, it tasted great while I brewed it using a baking yeast. So I presume it was straightforward Saccharomyces Cerevisiae. I used 7g (so 1/4th ounce). I have been told on multiple occasions that this yeast is badly suited for brewing, why is this? And what would have been different if I'd used an ale yeast or a champagne yeast?
I'm brewing it again using the same amounts and the same yeast right now. It's really bubbling like crazy! Is this a good or a bad thing?
The resulting cyser is a dry, bubbly concoction without even the slightest hint of a head.