A quick question about this yeast and it's properties and uses? Will it yield me a dry wine or sweeter....what is the typical FG when using this yeast? Does it have any qualities I should be concerned about if I use it for apfelwein? Or am I better of using a different yeast. My lhbs does not have the montrachet suggested so I picked up this one and Nottingham Ale....which would be the best choice?
Lalvin RC 212
- Thread starter Guinness
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