nakeddog
Well-Known Member
I tried searching on this topic, but came up short on answers. I was planing on making a dry cider this winter to be ready for summertime drinking and picked up some Champagne yeast as I prefer a drier cider. However one of our local breweries here does a black cider that my SWMBO and I tried a few weeks ago and just loved it. So I am changing my cider to a graff. Now looking through the various graff threads, I am seeing people are using ale yeasts as opposed to cider/Champagne yeasts. Could a Champagne yeast be used? Would it dry it out too much and negate the maltiness that is added?
Just curious if anyone has tried this before I attempt it. Thanks!
Just curious if anyone has tried this before I attempt it. Thanks!