Hi everyone. The name is Alex and this is my first post.
I have made cider only twice, both times using Red Star Champagne yeast and fermenting it up to 12.5% alc. As a source I took apple juice consentrate. I'm wondering if someone has an experience fermenting cider without cultured yeast addition? How did it work and how much sugar fermented? Did you add SO2 at all?
Thank you.
I have made cider only twice, both times using Red Star Champagne yeast and fermenting it up to 12.5% alc. As a source I took apple juice consentrate. I'm wondering if someone has an experience fermenting cider without cultured yeast addition? How did it work and how much sugar fermented? Did you add SO2 at all?
Thank you.