I have a pear-white-grape cider and a peach wine both lined
up where I am going to use a cuve'e yeast for my next
two batches. The last batch I made, which I still have more of,
was white grape and peach. It's a little sweet because of
the peach and in addition, I made it really sweet because
the last batch people complained that it tasted more like
champagne than cider, so the expectation mismatch caused
problems. I realize that when I make a batch dry and
bubbly, I should call it champagne cider. The other thing,
I think I made it a little too strong, a tall pint is enough
to buzz, two to floor most casual drinkers.
Greg
1) Veuve Clicquot La Grande Dame 1989
2) Egly-Ouriet Brut Cuvee Speciale NV
3) Krug Grande Cuvee NV
4) Gosset Celebris 1988
5) Pommery Louise 1988
6) Roederer Estate L'Ermitage 1992
7) Pol Roger Cuvee Sir Winston Churchill 1986
8) Perrier-Jouet Fleur De Champagne 1990
9) Ca' Del Bosco Saten 1992
10) Dom Ruinart Blanc De Blancs 1988
I can only vouce for 3) and 8).