What, if any, fruit complements cyser well?
Why is fruit generally added in the secondary? Is it so the yeast is mostly done with the other sugars and can focus on the fruit? Or does it have to do with how much time it sits on the yeast/sediment cake?
Why is fruit generally added in the secondary? Is it so the yeast is mostly done with the other sugars and can focus on the fruit? Or does it have to do with how much time it sits on the yeast/sediment cake?