Re: "in hindsight..." OR "still need some suggestions"

"Emo Funk" <[EMAIL PROTECTED]> wrote in message
news:[EMAIL PROTECTED]
> Hi Steve,
> So what I'm gathering here is that a champagne yeast will be more tolerant
> to the high levels of alcohol and allow me to ferment the cyser a bit
more?
>
> the end product will be a bit dryer and I really wont be able to sparkle
it
> easily, correct?
>

If you ferment to dryness, you add a small amount of fermentables,
pitch yeast, and bottle in order to sparkle, just like a champagne.  the
difficulty is if you want it to not finish dry.