I've got 5gal of apfelwein that's about ready to bottle, so I want to branch out and try some other stuff. I love dry English ciders like Scrumpy Jack--how different would a recipe like this be from Edwort's recipe? I've heard some people don't like the liquid cider yeasts; could I use some Safale S-04? I'm shooting for 6% ABV or less, so more of a traditional session cider.
For the second 3 gallons, I think I'm going to just add a few ounces of lactose to sweeten it up and ferment with the Montrachet yeast. Again, I'd like to avoid going over 6% ABV. The apple juice is Mott's, 100% juice and no added sugar. Anyone use this brand before and know about how much it ferments?
Nothing until I figure out if I can make it happen over in the UK.