Type: Wine
Form: Dry
Attenuation: 75.00 %
Min Temperature: 7.2 C
Max Temperature: 35.0 C
Flocculation: High
Best For: All types of wine and also cider.
Notes: Low production of foam, volatile acid and H2S. Ferments over a wide temperature range. High alcohol tolerance, compact lees and good flocculation. Relatively neutral flavour and aroma.
drsmurto wrote:Priming is the same method but for ciders you generally prime higher. I go for 200-220g of dex per 23L (bulk priming) for ciders and ginger beers.
Pom wrote:drsmurto wrote:Priming is the same method but for ciders you generally prime higher. I go for 200-220g of dex per 23L (bulk priming) for ciders and ginger beers.
If you are not bulk priming can you still use carb drops? or should you use dex.
drsmurto wrote:The authentic breton cider (which IMO is the best cider gets) uses a combination of apples (bittersweet, bittersharp, acid) to get the depth it has.
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