Flat Cider

kevinsteg · 12-16-2008, 05:32 PM

I am starting to get a bit worried about my cider. I made a 5 gallon batch, let sit in my carboy till fermentation had stopped (no more bubbling in air-lock), and bottled it. Before bottling I dissolved 3/4 cup of regular sugar from my pantry, poured it in my bottling bucket, then siphoned the cider on top. I always leave a few bottles set aside for tasting once a week (just for fun and to fill my curiosity).

After 2 weeks, though, my cider is still as flat as it was when I bottled it. Could it be the temp. in my basement? (steady 64) Or could it be the sugar I used? (just basic supermarket variety) Or, should I just wait longer? Any thoughts?

**Yooper** · 12-16-2008, 05:35 PM

It's probably the temperature- 64 is pretty chilly for it to carb up. What kind of yeast did you use? Did you take any gravity readings? It's possible that the yeast is all pooped out, depending on the recipe and the gravity readings.

**RugenBrau** · 12-16-2008, 05:41 PM

Don't worry about. I've had stored in my cellar and after a month it was still flat. I gave up on it and forgot about. 5 months later I was pleasantly surprised when I cracked one open and it was bubbling away! (and still too dry!!!)