I just finished boiling a batch of pale ale and am considering doing some cider next. We really like the sparkling cider we have had in Normandy, and my wife also likes the dry ciders she has had in pubs in the UK.
My question is are these fundamentally different products, or is it just that the "French style" uses champagne yeast?
Thanks in advance for any help.
My question is are these fundamentally different products, or is it just that the "French style" uses champagne yeast?
Thanks in advance for any help.