Skullfingr

Recipes 

I can't place it! It's not terrible by any means, but it was my first cider in a long, long while. I used 100% cider with no preservatives, a can of concentrate and a single chopped apple. Fermented with Ringwood Ale yeast. Bottled and sat for a few days and, upon tasting, it's flat (in spite of adding sugar for carbonation), and it tastes a little bit like a bad box wine. Perhaps I should back sweeten?

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"Beer is both the cause, and the solution, to all of life's problems." - H. Simpson

ajoha2003

Recipes 

I have the same thing with the batch that i made recently. I waited around 7 days + now and its start getting some carbonation in it. I would recommended living the batch for couple weeks in room temperature and try it then. Older the cider it should get better.

irchowi

Recipes 

It could be that the ABV of your cider is at or above your yeast's tolerance level, which would mean they die off and cannot ferment anymore.

Skullfingr

Recipes 

I will be setting them outside of the fridge to age. Hopefully it will help.

I started a 100% organically pasteurized cider today with Wine yeast. Lavlin I believe. It already smells and looks better than the last one.

__________________
"Beer is both the cause, and the solution, to all of life's problems." - H. Simpson