raindog wrote:[color=blue]
> iv bottled a batch of cider about a week or 2 ago. i used champagne
> yeast with it which has made it very dry but i added sum glycerol
> (glycerine) when bottling which has removed the harshness of the
> acidity. i like cider dry but the previous batch (my first) i made the
> same without the glycerol and was too dry. i ususally added a small
> amount of sugar to this in the glass[/color]

Is glycerol non-fermentable?

--
Paul