> From: Chris Trask <christrask@xxxxxxxxxxxxx>
>
> Myself, I lean towards ciders... One brand, Crispin, is well above
> average with good flavour, just 5% alcohol content, and the sparkle lasts
> much longer, suggesting the use of a champagne yeast in the brewing process.
If you ever get up to these parts, you can try my perry, made with champagne
yeast. I’m guessing (from the amount I have to drink to achieve a certain. . .
effect :-) that it’s about 4%.
:::: Jan Steinman, EcoReality Co-op ::::
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