Greetings all. I've made two separate batches of Cyser, two different recipes, but both used Nottingham ale yeast. Both batches were extremely good, but had a definite ale bite after taste. Is there another type I should try instead?
I should probably amend my previous statement with that I'm trying to stay away from mead and wine yeast strains. I'll look into the English cider yeast though. Reason being is that they are drinkable much faster. First batch was good within two weeks. Second one is being drunk now at under a month. I got tired of not having anything to drink while bulk aging a few other varietals.