• clover@slrpnk.net
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    2 months ago

    Might try cinnamon and solid back sweeten for a fall cider.

    Have you experimented with different yeast? I really like using wilder (more lacto) yeast strains made for belgians and saisons.

    • plactagonic@sopuli.xyzM
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      2 months ago

      Yes, I even isolated some wild ones myself. I hope that I will return to it someday.

      Best performing yeasts for me are for aromatic wines.