NewToTheBrews
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- Jun 16, 2013
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This is my first brew and I'm doing a hard lemonade recipe I found on this forum. It called for champagne yeast. I've been reading around the forum and ran across people talking about yeast dropping out of suspension. What causes the yeast t drop out of suspension? How long does it take? And if I do not allow the champagne yeast to drop out of suspension does it ave a strong flavor as other yeasts do?
