Ok, for just a basic cyser:
1)What are the expected differences in SG i.e. raw unpasurized cider vs 100% apple juice?
2)Are sugar contents a "main" consideration in the comparison?
3)What, if any, yeasts are better with one or the other and why?
4)What would make a cyser better if left on lees, i.e. characteristics?
5)Is oaking a cyser feasable enough, as far as adding any body or bouquet?
6) as far as K1 is concerned, what is too much lees exposure?
DD
1)What are the expected differences in SG i.e. raw unpasurized cider vs 100% apple juice?
2)Are sugar contents a "main" consideration in the comparison?
3)What, if any, yeasts are better with one or the other and why?
4)What would make a cyser better if left on lees, i.e. characteristics?
5)Is oaking a cyser feasable enough, as far as adding any body or bouquet?
6) as far as K1 is concerned, what is too much lees exposure?
DD