I'm hoping to make another batch of cider and want my FG to be around 1.020 so that I don't have to back-sweeten. I also would like a dry strain of yeast over liquid yeast.
Is there a sweet mead yeast or something else that would end around there? Or would it be easier to monitor the gravity and add potassium sorbate when I get to the level I want?
Is there a sweet mead yeast or something else that would end around there? Or would it be easier to monitor the gravity and add potassium sorbate when I get to the level I want?
