Hi all-
I just tried my latest batch of cider, and it is wayyy too much like white wine, albeit carbonated. Will using an ale yeast change this? In this last batch I used Lalvin D-47, which (surprise surprise) is recommended as a white wine yeast.
My recipe was as follows-
4/5 Mott's 100% AJ
1/5 Earl Grey tea
1lb Honey
It spent two months in primary before I bottled, and spent three weeks bottle conditioning.
Any suggestions for lessening the "winey" flavor?
I just tried my latest batch of cider, and it is wayyy too much like white wine, albeit carbonated. Will using an ale yeast change this? In this last batch I used Lalvin D-47, which (surprise surprise) is recommended as a white wine yeast.
My recipe was as follows-
4/5 Mott's 100% AJ
1/5 Earl Grey tea
1lb Honey
It spent two months in primary before I bottled, and spent three weeks bottle conditioning.
Any suggestions for lessening the "winey" flavor?