I'm making my first cider. I am using cider house select yeast. My cider has the potential of being about 10% alcohol according to my hydrometer. I have been told that this yeast will only ferment out to about 6%. That is fine, I want a sweeter cider.
The question is if I want to bottle and carbonate will this be an option? If the alcohol percent has killed out the yeast then I will not be able to get any reaction from adding priming sugar to the bottles. I'm thinking no. Which is fine with me. Just need to make sure I'm thinking this through correctly.
The question is if I want to bottle and carbonate will this be an option? If the alcohol percent has killed out the yeast then I will not be able to get any reaction from adding priming sugar to the bottles. I'm thinking no. Which is fine with me. Just need to make sure I'm thinking this through correctly.
