It looks like quite a few people have had success making cider using the Wyeast 3068 instead of the Red Star Montrachet.
I am about to start a batch with 5 gallons of apple juice, 2 lbs of corn sugar, and the Wyeast 3068. Is everyone fermenting this at the recommended 68 F or is there a better temperature for using this yeast with cider?
Thanks.
I am about to start a batch with 5 gallons of apple juice, 2 lbs of corn sugar, and the Wyeast 3068. Is everyone fermenting this at the recommended 68 F or is there a better temperature for using this yeast with cider?
Thanks.