I want to modify my next cider (applewine) batch this fall for something softer and more pleasing to the general population's taste. Maybe even a little less dry if I can.
I press about 40 gallons of cider every year mid October here in NE Ohio. I add 5 lbs granular sugar and one pack of Red Star Campaign yeast. I try to get an even balance of Sweet, Sour and tart apples. I add yeast nutrient after about 6 weeks. I typically get a Alcohol content of 12-13%
I'm thinking of changing the yeast to something slower like an ALE yeast.
Any suggestions?
I press about 40 gallons of cider every year mid October here in NE Ohio. I add 5 lbs granular sugar and one pack of Red Star Campaign yeast. I try to get an even balance of Sweet, Sour and tart apples. I add yeast nutrient after about 6 weeks. I typically get a Alcohol content of 12-13%
I'm thinking of changing the yeast to something slower like an ALE yeast.
Any suggestions?