Our first batch of cider is done!!

It is golden and dry at a final gravity of 0.996 (to learn all about gravity click here). For reference, a typical American Pale Ale would have a final gravity of 1.010-1.015, and your driest saisons are as low as 1.002). We used Wyeast 3068 or Weihenstephan yeast which is mostly used for weizen beers, or German wheat beers. These types of ales typically have a noticeable banana and or clove characteristic. We thought it would be interesting with the cider, and it is. The flavor is subtle, but there. A light banana and phenolic smell on the nose and in the after taste, with a dry, long, somewhat tart finish. Continue reading So much cider. →