DIXIEBOY1
Active Member
Iwant to make 4 gallons of cider with about 3-4 lbs of fresh peeled and.pitted peaches and two cinnamon sticks and quarter lb. Of brown sugar.to very lightly backsweeten and carbonate. What is.your recommended yeast and why?
yeast for cinnamon peach cider
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gratus fermentatio
Well-Known Member
I'd go with Nottingham. It's easy, it's forgiving, it won't strip out the flavour like a wine yeast will, you can bottle condition with it, and it's a tried & true yeast for making cider as well as ale. I use it almost exclusively for my ciders & graff, never had a bad batch.
Regards, GF.
Regards, GF.
