this post was submitted on 09 Jul 2023
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Homebrewing - Beer, Mead, Wine, Cider
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Quick and diry guide to fermenting fruit - cider and wine
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Has anyone tried using a very low attenuation yeast, like Lalbrew Windsor or Safale S-33?
If the low attenuation is because of the inability of the yeast to process certain sugars, there would be little use in mead where you mostly get very simple sugars.
Makes total sense. Thanks for the thoughtful reply!