I will say i have enjoyed reading up on cider here,
I'm going to the members for some help on this one...
I started with 2 gallons of tree top cider for a simple experiment to test my preference between two yeasts.
I am doing one gallon with red star cote des blanc and the other with champagne
the problem - Fiance moved carboys around and post it distinguishing between them was lost.
What i observed -
One (A) fermented faster than the other and also has more of a sulfur odor
the other (B) seemed to ferment less vigorously and seems to have more apple flavor.
Which one is which? i have a guess based on what i've read, but looking for input from others who may have conducted similar test or have more experience with these yeasts
I'm going to the members for some help on this one...
I started with 2 gallons of tree top cider for a simple experiment to test my preference between two yeasts.
I am doing one gallon with red star cote des blanc and the other with champagne
the problem - Fiance moved carboys around and post it distinguishing between them was lost.
What i observed -
One (A) fermented faster than the other and also has more of a sulfur odor
the other (B) seemed to ferment less vigorously and seems to have more apple flavor.
Which one is which? i have a guess based on what i've read, but looking for input from others who may have conducted similar test or have more experience with these yeasts