PaddyMurphy
Well-Known Member
Hey, I'm going to be brewing up a 1 gallon batch of cyser this weekend. I'll be picking up the apple cider from a local orchard tonight, but I have a few questions before I get to brewing.
Is there any consensus on the best yeast to use for cyser? I'm thinking Lalvin 71B will make it nice and dry.
There's a ton from the apple trees in the yard, so what about doing the primary ferment over some apple slices? Has anyone done this? Would it wreck the flavor, or make the apples stand out more?
Most of what I'm going to be doing with this is up in the air as of now. I haven't even bought the honey yet. Decisiveness for the win.
Thanks in advance
Is there any consensus on the best yeast to use for cyser? I'm thinking Lalvin 71B will make it nice and dry.
There's a ton from the apple trees in the yard, so what about doing the primary ferment over some apple slices? Has anyone done this? Would it wreck the flavor, or make the apples stand out more?
Most of what I'm going to be doing with this is up in the air as of now. I haven't even bought the honey yet. Decisiveness for the win.
Thanks in advance