MilesDavis
Senior Member
- Joined
- Aug 10, 2013
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In researching for a cyser recipe and method, I noticed that the great majority of apple wine/cider/cyser makers start in a closed primary with an airlock.
Is it to deliberately slow the fermentation for an easier to clear end product or to bring out more of the apple flavor?
Is it to deliberately slow the fermentation for an easier to clear end product or to bring out more of the apple flavor?