Red Star Montrachet wine yeast vs S-04 ale yeast
I pitched 2.5g of each of these (rehydrated) into two 5 liter test batches of the following recipe:
5 liters apple juice
1 cup strong black tea
1 tbs lime juice
1.050 sg
fermented at 63 F
I took gravity readings at a week and they had both reached 1.000 (6.5% ABV) Neither smelled better or worse than the other while fermenting.
The goal is a medium ABV, dry, sparkling, English cider.
I'll post the taste test after I bottle and carb them.
I pitched 2.5g of each of these (rehydrated) into two 5 liter test batches of the following recipe:
5 liters apple juice
1 cup strong black tea
1 tbs lime juice
1.050 sg
fermented at 63 F
I took gravity readings at a week and they had both reached 1.000 (6.5% ABV) Neither smelled better or worse than the other while fermenting.
The goal is a medium ABV, dry, sparkling, English cider.
I'll post the taste test after I bottle and carb them.
