well i just tried some woodchuck amber cider and really liked it ... now i been reading that when u make cider the yeast will eat all the sugar and leave the cider tasting very dry.. now would it be a good idear to say make a batch of cider of 3 gallons and when its done fermenting add two gallons of fresh cider to add the apple flavor back to the batch?
also what woudl be a good way to make something like woodchuck amber cider but with a little more apple flavor and a heavier body? but i do like how the woodchuck amber has a champagne like body? now what kind of yeast woudl be good for that to use?
also what woudl be a good way to make something like woodchuck amber cider but with a little more apple flavor and a heavier body? but i do like how the woodchuck amber has a champagne like body? now what kind of yeast woudl be good for that to use?