Why do ciders ferment out while beers do not? Even using the same yeast.
Ciders generally finish with a FG at, or even under, 1.000 while beer tends to finish in the 1.010 - 1.015 range.
EDIT: and how does this relate to yeast attenuation?
Ciders generally finish with a FG at, or even under, 1.000 while beer tends to finish in the 1.010 - 1.015 range.
EDIT: and how does this relate to yeast attenuation?