I cant wait for the apples to start going on sale from the orchards.
So im going to do a test run and make a cyser from frozen concentrate or from concentrate apple juice. Any difference? Opinions ?
I have seen lots of recipes using 100% juice, with no added water, and im abit concerned. Wont all this acid make it difficult for the yeast to do its job ? Im going to be using a more fragile yeast this time Lalvins ICV D47 and dont want to mess things up.
My original plan was to use 50% apple juice, and 50% honey+water to get an SG of around 1.080. I plan to age most of this. Any suggestions ??
I have done several batches of mead with just water + honey and it seemed to ferment fully with lalvin ec 1118, but this ICV D47 is got me abit worried.
So im going to do a test run and make a cyser from frozen concentrate or from concentrate apple juice. Any difference? Opinions ?
I have seen lots of recipes using 100% juice, with no added water, and im abit concerned. Wont all this acid make it difficult for the yeast to do its job ? Im going to be using a more fragile yeast this time Lalvins ICV D47 and dont want to mess things up.
My original plan was to use 50% apple juice, and 50% honey+water to get an SG of around 1.080. I plan to age most of this. Any suggestions ??
I have done several batches of mead with just water + honey and it seemed to ferment fully with lalvin ec 1118, but this ICV D47 is got me abit worried.