I'm looking to start up 3 new batches... was hoping on suggestions on amounts and yeast types...
The first one is easy, and have fully planned out. It's just a basic dry sparkling mead, have champagne yeast.
The second one is I was curious about making a lemon/lime mead. I love the citrus flavors, and am just worried about how much of each to add, so I don't get too much acid in the batch. I'm thinking semi-dry for this... sweet might be good aswell. ???
Lastly, I'm looking to make a semi-sweet apple butter cyser. Was curious what type of yeast would be best. I'm unsure but I'm thinking that my lhb only carrys red star yeasts. (they have ALOT of others, but mostly all beer related, not wine/mead).
The first one is easy, and have fully planned out. It's just a basic dry sparkling mead, have champagne yeast.
The second one is I was curious about making a lemon/lime mead. I love the citrus flavors, and am just worried about how much of each to add, so I don't get too much acid in the batch. I'm thinking semi-dry for this... sweet might be good aswell. ???
Lastly, I'm looking to make a semi-sweet apple butter cyser. Was curious what type of yeast would be best. I'm unsure but I'm thinking that my lhb only carrys red star yeasts. (they have ALOT of others, but mostly all beer related, not wine/mead).