snail59
Regular.
Dont know what yeast you used but seams SO4 is the way to go for flavour retention. Ive used cider/champagne yeasts up till now and flavour has been subtle but nice. Dont know how it will fair after conditioning only have 4 bottles that have made it past 3 weeks the rest have all gone before that time. Going to have a bottle of the conditioned next week will be 6 weeks old so be interesting to see if its held its flavour. Useing SO4 this time so will see if it keeps more flavour.