So after my first cider was completed i immediately began planning on my next "experimental batch", I learned patience is and will be the key with these ciders but with that I can take the time to learn more behind the fermentation and aging process. So this time I decided to splurge for some cider and this time i decided on using champagne yeast to complete the fermentation. One of the few things I can expect is a dryer finish so I will need to back sweeten the entire batch, but I did add some additions to boost the ABV and to "hopefully" add some flavor and/or taste...
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