Hi peeps!
i have just begun brewing cider. I only have a basic kit and every time i type a question in to Google to research, this site would come up so thought what the hell and joined!
so, my starting question is, what yeast is best for a wicked strength apple cider/wine? i have been looking at champagne yeast as im trying to avoid that Turbo yeast i have seen slagged off so much!
also would brewers sugar ( dextrose monohydrate ) be better for ABV rather than standard granulated?
I am only using supermarket apple juice as i have no access to a press.
Currently working on a 'standard cider' with what limited kit i have, 1st batch not to bad, 2nd is still brewing.
Also trying a small batch of black coffee wine but does seem slow to brew, not sure if the caffeine is affecting things but may post the results in a week or 2 if anyone is interested?
Well think thats about it for now, thanks in advance!
Cy Da Man.
i have just begun brewing cider. I only have a basic kit and every time i type a question in to Google to research, this site would come up so thought what the hell and joined!
so, my starting question is, what yeast is best for a wicked strength apple cider/wine? i have been looking at champagne yeast as im trying to avoid that Turbo yeast i have seen slagged off so much!
also would brewers sugar ( dextrose monohydrate ) be better for ABV rather than standard granulated?
I am only using supermarket apple juice as i have no access to a press.
Currently working on a 'standard cider' with what limited kit i have, 1st batch not to bad, 2nd is still brewing.
Also trying a small batch of black coffee wine but does seem slow to brew, not sure if the caffeine is affecting things but may post the results in a week or 2 if anyone is interested?
Well think thats about it for now, thanks in advance!
Cy Da Man.