The last batch of tis I made was made with wine yeast. It wasn't anywhere near as nice as described (I gather the bread yeast selection leaves it sweet). The latest batch has just been racked and its bone dry (Vintners ma33 yeast).
What is the final gravity of the bread yeast type so I have a guideline to sweeten it too.
Thanks
What is the final gravity of the bread yeast type so I have a guideline to sweeten it too.
Thanks
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