BrewinME
Member
So I'm trying my hand at a malt cider and I pitched it with the only ale yeast my LHBS carried, Muntons Standard Ale Yeast. I later read up on the yeast only to find out that its not recommended for recipes that are heavy on malts.
1 lb DME boiled in quart of water
1 c. Honey stirred in after flameout
1 gal. apple cider
2 tsp. orange zest
After 24 hours I've got a nice fermentation going, so I'm wondering if the yeast is just fermenting the honey and will crap out when its done or will it continue to ferment the complex sugars in the malt. Ideas?
1 lb DME boiled in quart of water
1 c. Honey stirred in after flameout
1 gal. apple cider
2 tsp. orange zest
After 24 hours I've got a nice fermentation going, so I'm wondering if the yeast is just fermenting the honey and will crap out when its done or will it continue to ferment the complex sugars in the malt. Ideas?