frolickingmonkey
Well-Known Member
I am using a 3056 Bavarian Wheat to make some apple cider... I'm feeling experimental. My plan is to leave a quart or so of cider in the primary, along with the yeast cake, and throw a half batch of Hefeweizen on it. Has anyone tried something like this? This might make for some "cidery off flavors," or it might be a super delicious fruitified Hefe... My main concern is that the yeasties are used to feasting on apple juice, not wort, and that I might get really poor attentuation.
Any thoughts or advice?
Any thoughts or advice?