About to make my second cider
Will be looking at a sweeter cider this time so a heap more lactose... anyway
Im also looking at a more bubbly champine type of cider.
My questions are
1. could i use a champain yeast to give it more of a champain feel? Would using this make any differance over say a US 05 yeast?
2. if it does make a differance what yeast would you recommed for temps of a round 22deg??
Or am i totally on the wrong track!!