BrewManChoo
Member
- Joined
- May 10, 2017
- Messages
- 20
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I used re-pitched cider yeast for an ale, which under-attenuated...until I primed it. The priming sugar woke up the yeast and it just kept going. Miraculously none of these puppies has exploded.
I should say going in the other direction (Ale --> Cider) is fine, since the sugars are going from complex to simple (maltose --> fructose, sucrose, glucose). I wish I'd have listened to the advice against going from Cider --> Ale.
Five gallons of these gushers is a real party.
I should say going in the other direction (Ale --> Cider) is fine, since the sugars are going from complex to simple (maltose --> fructose, sucrose, glucose). I wish I'd have listened to the advice against going from Cider --> Ale.
Five gallons of these gushers is a real party.
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