Yeast Style Guide
STYLE: Common Cider
Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character, neither cloying nor too austere. Medium to high acidity.
Appearance: Clear to brilliant, pale to medium gold in color.
Mouthfeel: Medium body. Some tannin should be present for slight to moderate astringency, but little bitterness. Overall Impression: Variable, but should be a medium, refreshing drink. Sweet ciders must not be cloying. Dry ciders must not be too austere. An ideal cider serves well as a "session" drink, and suitably accompanies a wide variety of food.
Comments: Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry, medium, sweet). 38 Varieties: Common (Winesap, Macintosh, Golden Delicious, Braeburn, Jonathan), multi-use (Northern Spy, Russets, Baldwin), crabapples, any suitable wildings.
OG: 1.045 - 1.065
FG: up to 1.020
ABV: 5 - 8%