I am going to try making apple wine this Memorial Day weekend, and was wondering which one of the two yeasts that I have on hand I should use. I prefer sweet wines.My two choices are the LALVIN 71B-1122 or the D 47.
I have not picked a recipie yet but I printed out a 30 choice list from a Jack Keller site. I suppose when we bottle it, we can bottle half straight, and the remainder with back sweetening and test them after aging.
I have not picked a recipie yet but I printed out a 30 choice list from a Jack Keller site. I suppose when we bottle it, we can bottle half straight, and the remainder with back sweetening and test them after aging.
