I think what the OP is saying is get grains that DO need to be mashed, and then mash them at a high temp (158+) so as to extract non-fermentable sugars and use that non-fermentable stuff to sweeten the cider. Right?
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?
Temperature of the mash is definitely what matters. Rule of thumb:
Mashing at 150* or less = thinner body with more fermentable sugars
Mashing at 156*+ = thicker body with fewer fermentable sugars yielding a sweeter wort.
I went with SA-05 just cause it's cheap. Two pounds of Pils yielded about half a gallon of of 1064 wort. I did a no-sparge-BIAB-kind-of-technique that didn't seem to get the temps high enough in the middle of the bag. Boiled for 90 minutes.
I added that to two gallons of apple juice and pitched. We'll see how it goes.
Originally Posted by Polorl69
I had no problems whatsoever getting my pee to ferment.