lazaah
Member
Hello,
My first brew was a black rock branded cider. I used a champane yeast as reccommended by my local store. Added 1kg of bew enhancer (malt, corn etc) and 2kg dextrose. Fermented for 14 days at 20-25*c. After being bottled for three days it had alot of yeast in the bottles so i racked it and added more carb drops in the clean bottles. 4 days later it still is not clear and more yeast is settling, not much though, but it still has a yeasty taste. Ive just started my 2nd batch and wondering how to avoid the excessive yeast again?
cheers
My first brew was a black rock branded cider. I used a champane yeast as reccommended by my local store. Added 1kg of bew enhancer (malt, corn etc) and 2kg dextrose. Fermented for 14 days at 20-25*c. After being bottled for three days it had alot of yeast in the bottles so i racked it and added more carb drops in the clean bottles. 4 days later it still is not clear and more yeast is settling, not much though, but it still has a yeasty taste. Ive just started my 2nd batch and wondering how to avoid the excessive yeast again?
cheers