I was referring to a summary overview for cider and found the suggested yeast addition (post fermentation) for carbonation is given as 1/4 ~1/2 tsp champange yeast.
However, it does not state (in that location) per what volume. (elsewhere... 1 gallon is mentioned.)
My question is, does that sound about right? (1/4 ~1/2 tsp champange yeast / ~4 L)
Why specify champagne yeast?
However, it does not state (in that location) per what volume. (elsewhere... 1 gallon is mentioned.)
My question is, does that sound about right? (1/4 ~1/2 tsp champange yeast / ~4 L)
Why specify champagne yeast?