Mindflux
Well-Known Member
Alright I'm about to embark on my first cider. I picked up some pasteurized but non preserved cider from my local grocery. I read on another forum that pasteurization is fine as long as I'm not trying to do a wild yeast cider.
I've got it planned to add some cinnamon to the secondary at some point.. but that's about it.
What yeast should I use? I read a lot of folks pitch a champagne yeast.. however I'm not sure which one to use. I'd like to keep my cider a bit sweet, so I may add some concentrated apple juice before bottling to give some sweetness back to the cider unless I kill the yeast off early with potassium sorbate (campden tablets).
Thanks!
I've got it planned to add some cinnamon to the secondary at some point.. but that's about it.
What yeast should I use? I read a lot of folks pitch a champagne yeast.. however I'm not sure which one to use. I'd like to keep my cider a bit sweet, so I may add some concentrated apple juice before bottling to give some sweetness back to the cider unless I kill the yeast off early with potassium sorbate (campden tablets).
Thanks!