What yeast/method would be good to make the cider as sweet as possible?
On Nov 14, 2013 7:53 AM, <mark(a)glewwe-castle.com> wrote:
I usually heat pasturize - 170 for half hour is plenty.
Then cool and pitch yeast. Cote d Blanc is a cheap yeast and fairly good.
The yeast you choose has a big difference on the style - New England,
English, German, French, etc.
Mark
The cider buy is the Saturday.
Does anyone have some good cider recipes or techniques they want to
share?
Is it a good idea to use Campden tablets to kill
the wild yeast?
What are some good yeasts to use?
I've added the frozen apple juice concentrate to boost up the gravity a
little
and to sweeten it before force carbonation.
Mike Swalinkavich
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Northland Insurance
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(651) 310-4780
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