I made a "Strong sweet cider"... pressed five gallons of juice, 1 lb of dark brown sugar, 1 lb of cherries, 1 lb of whie raisins, 1 lb of red currants (I mentioned it on another thread in his forum).
I pitched WL Eng Cider Yeast for fermentation and now I'm ready to bottle.
I'm well over 8.5% ABV since my OG was 1061 and FG was at 1000 even. But that OG was just after I dumped all of the fruit in so that had to be a low estimate as all of the sugars fro the fruit hadn't leached out yet.
Anyway, I'm curious what I should use for a bottling yeast becuase I've finished out a little sweet which is exactly how I wanted it so I do NOT want to use a champaign yeast. But I'm nervous that the Eng Cider Yeast will crap out and not carb with the high ABV.
Any suggestions?
I was thinking about just using a basic London or Irish Ale yeast but I'm not sure if it will make any material difference in taste.
I pitched WL Eng Cider Yeast for fermentation and now I'm ready to bottle.
I'm well over 8.5% ABV since my OG was 1061 and FG was at 1000 even. But that OG was just after I dumped all of the fruit in so that had to be a low estimate as all of the sugars fro the fruit hadn't leached out yet.
Anyway, I'm curious what I should use for a bottling yeast becuase I've finished out a little sweet which is exactly how I wanted it so I do NOT want to use a champaign yeast. But I'm nervous that the Eng Cider Yeast will crap out and not carb with the high ABV.
Any suggestions?
I was thinking about just using a basic London or Irish Ale yeast but I'm not sure if it will make any material difference in taste.