Morrey
Well-Known Member
Greetings. Time slipped up and cider day at the orchards is this weekend and I have no yeast at this point. My LHBS doesn't have WLP775 which I have used before with success, but suggests I try Safcider dry yeast.
I want my cider to get down to 1.000 (or close) since I like to retard the yeast and back sweeten SLIGHTLY to have a dry cider with a hint of sweet....perhaps in the 1.004 range. Meaning if I use a yeast that finished sweet, it will be too sweet for my goal.
Just want to make sure the safcider yeast doesn't strip the apple flavor like cotes de blanc I used before.
I want my cider to get down to 1.000 (or close) since I like to retard the yeast and back sweeten SLIGHTLY to have a dry cider with a hint of sweet....perhaps in the 1.004 range. Meaning if I use a yeast that finished sweet, it will be too sweet for my goal.
Just want to make sure the safcider yeast doesn't strip the apple flavor like cotes de blanc I used before.