So most recipes Ive read for cyser reccomend Lavin D-47 or another wine yeast, I have everything I need to get a cyser rolling except the only Yeast I have on hand is US-05...
Im tempted to go with the 05 because it is so clean and Ive liked it in traditional meads...anyone have any advice or experience with different yeasts for cysers?
So, when I normally make mead I only make yee old straight up meads.
Thinking of getting some straightforward honey (orange blossom, clover, etc) and make a good fruit mead. But I want to avoid the usual suspects - raspberry, cherry, etc.
What have you guys done that you like? Hell, Bruce if you're reading this - how about a lead on that awesome melon mead you had yesterday at the fest?
