8 Oct
2002
8 Oct
'02
12:03 p.m.
--- Mark Glewwe <mark(a)glewwe-castle.com> wrote:
Sorry to say, I do not know. I do know that a champagne yeast can eat a
lot of sugar - leading to
a dry cider. It may be purely attenuation ... Anyone out there with real
wisdom?
Mark
At 04:30 PM 10/7/02 -0500, you wrote:
>is a cider yeast different from a champagne yeast? I assume so, but what
>are the differences?
>
I sampled a cider made with white labs cider yeast.
It was dry, but had more apple aroma from any yeast
I have used on cider.
Champaign was the worst outcome of any of the ciders
I made.
=====
Leo Vitt
Rochester MN
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