1fastdoc

Recipes 

I'm wondering if they will still be able to carbonate in the bottle.

One is a five gallon batch of Ed's Apfelwein using the Montrachet wine yeast and 1lb of sugar instead of 2. It is on week 9 or 10.

The other is a one gallon batch of pear cider using the Cote de Blanc yeast. It is probably on week 12.

I had planned to bottle the pear cider at 4 weeks in late December but it was still very cloudy so I waited a bit. Unfortunately, life got a little busy and the ciders were essentially forgotten. A friend of mine recommended adding a little yeast when I bottle.

My guess is that the Apfelwein will be fine if I just go ahead and bottle it but the pear may need a little help. Should I add yeast when I bottle?

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Primary: Roasty ESB, Apfelwein, Pear cider
Secondary:
Bottled:Pale ale, Blackberry wheat, Ed's Apfelwein, Apfelwein (cote de blanc & splenda), Bitter, Dunkelweizen

placervilledan

Recipes 

That length of time shouldn't be a problem at all. Some people have left stuff for a year or more and still carbonated. With your perry, was it straight juice/yeast, or did you add ther ingredients to your recipe?

1fastdoc

Recipes 

The pear was just a gallon of Gerber pear juice, about 4oz of corn sugar and the yeast. I'm concerned that the yeast will be dormant at this point.

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Primary: Roasty ESB, Apfelwein, Pear cider
Secondary:
Bottled:Pale ale, Blackberry wheat, Ed's Apfelwein, Apfelwein (cote de blanc & splenda), Bitter, Dunkelweizen

zoebisch01

Recipes 

Although many have gone a long period of time, there have been quite a few reports of lack of carbonation after something like the 3 to 4 month period. To play it safe it wouldn't hurt in the least to sprinkle some yeast (you only need a light sprinkling) to give you some extra insurance. If you want to carbonate it in a cool area, then Lager yeast is a great choice. I have only ever added yeast after extended Lagering to ensure carbonation, other than that most everything has carbonated fully.

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

Crossczek

Recipes 

I gererally wait 1 full year before bottleing my cycer and have never had it not carbonate in the bottle (with the typical 1 cup sugar per 5 gal). It takes a good 4-6 weeks, but it happens.

Good luck, and cheers!

__________________
Drinking is not the answer.
It's the question.
"Yes!" is the answer.

Schlenkerla

Recipes 

12 weeks is the norm for my cider. I do not need to add any additional yeast.

I would advise patience w/ carbing. Wait at least 3 weeks before popping the first one. Keep it warm for several months too. It gets monumentally better with time. I never fridge my cider until I getting below a 6er in the fridge.

__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie

BS Nano-Brewery

Primary: Irish Red Ale, Dead Ringer IPA
2ndary: Red Zinfandel
Drinking: Irish Blonde, House Amber
Next: SNPA Clone, Cali-Common, Another Amber

|Myeast 50327|Easy Hop Oast|

1fastdoc

Recipes 

Wow, thanks for the replies. That makes me feel a lot better.

Now I just need to find some time to bottle.

__________________
Primary: Roasty ESB, Apfelwein, Pear cider
Secondary:
Bottled:Pale ale, Blackberry wheat, Ed's Apfelwein, Apfelwein (cote de blanc & splenda), Bitter, Dunkelweizen