I've never used distillers yeast. Could it chew thru everything and leave no profile? With SNA, could D47 be a better choice? Cotes de Blanc?
Those yeast were mentioned and they just didn't attenuate enough to keep it from being very syrupy. If Hightest recommends something, I'm pretty inclined to go with his advice. Cruz originally used Red Star Distiller's yeast but you can only get them in 50lbs bags.
I honestly believe the distiller's yeast is the proper choice. Cruz stated his best batch used Red Star distiller's yeast. That was my first choice until I found that it is only sold in 50Lb bags. I could find no HBS that either had that yeast, or would get 50lbs just for our group brew (That I understand). And so I found Superstart distiller's yeast. I has similar specs to Red Star, and it is available in 1 lb packages.
https://forum.northe...utter cyser#top
Edited by BigBossMan, 11 November 2013 - 07:05 PM.