I got fancy this time.
- 4 gallons organic farm fresh apple cider
- Belgian Ardennes Wyeast 3522 yeast
Tastes great, of course. Wonderful Belgian aroma. Clean semi-dry taste. Largely all of the spices precipitated out, to my dismay. Perhaps it would be best to “dry hop” with some spices. I’m trying that now with my 2015 batch of Krampuslauf.
I do love a bone-dry cider. The best I’ve brewed so far has been using simply organic apple juice and Red Star Cote des Blancs white wine yeast. It was practically a Chardonnay.