I carbonate my cider with a second fermentation in the bottle and is done by adding sugar when bottling and letting the yeast feed on it creating co2.
I didn't know that, I had assumed being fruit based the wine yeast would work better. Of course, I know even bread yeast will brew.
You can actually buy cider yeast (Youngs) but not sure if it's not just wine yeast relabelled? I have tried champagne yeast and is ok but using the Safale yeast seems to retain more of the apple flavour.I'm sure you know different strains of yeast can affect the flavour.
Yeah, Champagne yeast results in a very dry wine and typically the drier the wine the less fruit flavour. If you stop the fermentation early it would have more of a fruit flavour. Even back sweetening after fermentation will bring back the fruit flavour a little.
I use food grade plastic tubing with an inline tap for transferring my cider from fermentation bucket to bottles.
I just like saying farts I did know a guy who was seriously stocked for cider in between trips round the globe on sales. Huge cellar
My opinion of bacteria extends only to Streptococcus thermophilus and only because my mrs made me drink Activia every morning. It has a rather tangy after taste.
So window closes and we move from debating FSG’s commitment to rhymes and then brewing cider. we have another week of this!! Roll on January!
