tnbrewer371
Well-Known Member
i think it is, just opened a bottle of cider I used 1056 to ferment, I left the cider on the yeast for 3 months before bottling and there is no sign of anything wrong with it, or any off flavors. On top of that the yeast was under additionaly duress considering it was sitting below a cider that measured in at around 12% alcohol, what I am assuming would be considered a toxic environment, correct me where I am wrong gentlemen and discuss....