I just started a cyser because the first batch of mead I made appears like it won't mature before my wake! The new recipe called for Lavlin D-47 yeast but I instead used a Lavlin 71b-1122 a narbonnes because I read it is supposed to finish faster. Then I read that this yeast will convert malic acid to ethanol. Now I am worried that my gala apple cider will lose its sharp acid bite and apple character. A little late to do anything about it, just wondering how badly I have messed up. It is going to be a sweet one I think because the hydrometer said 1.150 and that was following the recipe except for the yeast. A clear case of failing to follow directions!
Last edited by Vance G; 11-10-2011 at 11:34 PM.