So I have been brewing for a few years and want to mix it up a bit, not to mention that my wife has gone gluten free. So I want to brew a cider. My wife brought home some apple juice that has no preservatives but is pasteurized. Is it really as easy as dumping this in a 1 gallon carboy, adding some yeast (Notty?), slapping in an airlock, and waiting? Do most people carb their ciders or keep them still?
First Cider/Experiment...?
- Thread starter Phunhog
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is there a real substitute for llalemand kolsch yeast- Latest: Draft Master Flash
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