Lovefingers
New Member
So I've decided to make a gallon batch of peach cider with two jugs of Trader Joe's Dixie Peach juice blend. The OG of just the juice is 1.052, and I have access to White Labs cider yeast, Nottingham ale yeast, and Lalvin EC-1118. From y'all's experience, and if you were me, which yeast would you use? And do you think I should sweeten the juice further or leave it with a lower final alcohol content, AKA: does peach handle high ABV well?
