Hi all
Here's the last (hard) cider I've fermented using Safale S-04 yeast and pressed apple juice from my orchard (all desert apples). My 5th batch ever and the first one using this yeast strain. Nottingham was my preferred yeast, until now.
1.050 SG - 1.006 FG - 5.78% potential ABV%. No sweetener, sugars added beforehand to increase the SG.
Incredible apple retention and body for such a low FG. I didn't want to let it go all the way.
What do you think?
Here's the last (hard) cider I've fermented using Safale S-04 yeast and pressed apple juice from my orchard (all desert apples). My 5th batch ever and the first one using this yeast strain. Nottingham was my preferred yeast, until now.
1.050 SG - 1.006 FG - 5.78% potential ABV%. No sweetener, sugars added beforehand to increase the SG.
Incredible apple retention and body for such a low FG. I didn't want to let it go all the way.
What do you think?