cimirie
Well-Known Member
So, I've scoured the internet (and the manufacturers and sellers websites) and cannot find an answer to my quandry: What alcohol tolerance does Windsor yeast have? They say it leaves a relatively high final gravity (which is part of the reason I picked it - I'm looking for a non-dry cider) without being specific at all. Does anybody have an idea?
For reference I'm making a cranberry apple cider with a OG of roughly 1.070. I pitched 2 days ago but now I'm second guessing myself using this yeast strain. I'm fine if it'll drop to 1.017-1.018. I just don't want it to finish in the 1.020+ range and be too syruppy. But I didn't want an overly dry product either.
So enough about my hopes and dreams and back to the original question. Can anybody shed some light on the topic?
For reference I'm making a cranberry apple cider with a OG of roughly 1.070. I pitched 2 days ago but now I'm second guessing myself using this yeast strain. I'm fine if it'll drop to 1.017-1.018. I just don't want it to finish in the 1.020+ range and be too syruppy. But I didn't want an overly dry product either.
So enough about my hopes and dreams and back to the original question. Can anybody shed some light on the topic?