I have read alot on the backsweaten idea, can be a pain in the butt if you are bottling, but if you are kegging it seems like alot of people add 1 or 2 packages of frozen apple juice concentrate to the keg to backsweeten 5 gallons of hard cider. -Por que?
Bottled: fresh hop pale ale On tap: Moose bile strong ale In the cellar: Taqu'il's Fat Black Imperial Stout Lagering: In the fermenter: Moose drool clone In the works: Taqu'il's Fat Black Imperial stout
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our Maker, and glory to His bounty, by learning about... BEER!" - Friar Tuck (Robin Hood - Prince of Thieves)
The Nov/Dec issue of Zymurgy reported on an AHA cider yeast experiment. The English Ale yeast (WLP 002) was the favorite, even over cider yeast, as it left a residual sweetness without back sweetening. Cider yeast was actually 4th in the list.
-Por que?
BN Army // 13th Mountain Division 
