Cider
A few months back, I filled a carboy with cider and added yeast. It appears that I erred in making the yeast my favorite champagne yeast; as of yesterday afternoon, it's almost flavorless (imagine cidery without any detectable sweetness). [Stats for the brewing geeks: it started out with a specific gravity of 1.058, and is down to 1.000.]
I'm considering adding a bit of honey, just enough to bring the sweetness up to that of a medium-sweet mead. [Target gravity of 1.015.] Technically, this might turn the cider into a cyser, but we can worry about what label to hang off the beverage after we like the flavor, eh?
Any ideas or advice?
I'm considering adding a bit of honey, just enough to bring the sweetness up to that of a medium-sweet mead. [Target gravity of 1.015.] Technically, this might turn the cider into a cyser, but we can worry about what label to hang off the beverage after we like the flavor, eh?
Any ideas or advice?