Wildbill001
Active Member
After spending way too much time reading posts here, I see an overwhelming number saying to use Nottingham dry ale. So, for my upcoming batch I proceed to the LHBS. Only they tell me Nottingham has been recalled and they don't know when they will get more. They suggest I try Safale US-05. So I got a couple of packets of that as well as Red Star Pasteur Champagne.
My first cider was a combination of fresh juice and store-bought cider with the Red star. It fermented out really dry (1.0 if I remember correctly). I had to backsweeten with about 2lbs of brown-sugar to get it to where my wife would drink it.
For this next batch (1 gal) it looks like I will be using store-bought frozen. I want something that will end up a bit sweet and appley (is that a word?). I'm wanting to try the US-05 but would there be a better choice?
TIA
Wildbill
My first cider was a combination of fresh juice and store-bought cider with the Red star. It fermented out really dry (1.0 if I remember correctly). I had to backsweeten with about 2lbs of brown-sugar to get it to where my wife would drink it.
For this next batch (1 gal) it looks like I will be using store-bought frozen. I want something that will end up a bit sweet and appley (is that a word?). I'm wanting to try the US-05 but would there be a better choice?
TIA
Wildbill