Okay Guys. Question for you. Should I let the cider sit in the carboy for another 4 months? Its been in there for 2 months now. I'm tempted to rack it again just to have a taste. I'm curious to see if the taste has improved since the primary fermentation. At that time it was kind of tart and yeasty.
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Hard cider and Perry
- Thread starter coastalgriff
- Start date
Is it clear? If it's clear you can go ahead and bottle the cider. Cider does take a while to mellow out into a delicious drink so aging in the bottle is fine. I have some stuff from the spring that is just now starting to come around. Means I need to make some now for next year.
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My cider is bottled now and I am happy to report it turned out pretty good. Its definitely on the dry side which is what I wanted but I think its maybe too dry. Probably the result of the champagne yeast I choose to use. I think the ABV is 8-9%. I plan on doing another batch in the fall and will use an ale yeast next time.
Next time you make some you can add lactose sugar when you bottle to bring up the sweetness a little bit. Yeast can't metabolize lactose sugar so it won't restart fermentation. Your other option is to use some campden tablets to kill the yeast off. Then after a couple days you can add plain sugar or apple juice concentrate.