Hi everyone!
I'm considering making Poor Man's Cyser (link http://www.gotmead.com/index.php?opt...id=25&Itemid=6) but my question is pretty simple. Why so much yeast? Unless I'm reading it wrong, it calls for 2 3x packets of Fleischman's bread yeast. That works out to about 5 TABLESPOONS of yeast for a 2 to 2 1/2 gallon batch unless my math is off?
Is it for the speed of working, with a huge load eating all the honey and apple sugar all at once to have it drinkable in a week? Or is there another reason? It just seems like so MUCH and I'd love to understand it better. Thanks! <3
I'm considering making Poor Man's Cyser (link http://www.gotmead.com/index.php?opt...id=25&Itemid=6) but my question is pretty simple. Why so much yeast? Unless I'm reading it wrong, it calls for 2 3x packets of Fleischman's bread yeast. That works out to about 5 TABLESPOONS of yeast for a 2 to 2 1/2 gallon batch unless my math is off?
Is it for the speed of working, with a huge load eating all the honey and apple sugar all at once to have it drinkable in a week? Or is there another reason? It just seems like so MUCH and I'd love to understand it better. Thanks! <3