I just finished my first attempt at making cider after carefully reviewing the threads posted by other, particularly the threads by other noobs like myself. I believe that I did everything correctly, and hopefully will have some tasty cider in the coming months. However, now that the job is done I find myself reflecting on the process and am wondering if there was something that I should have done differently. With that in mind I submit for anyone's review the following information:
-I used 5 gal. of un-pasteurized, unsweetened cider.
-1/2 tsp of pectic enzyme per gal of cider.
-5 tbsp. of yeast nutrient.
-Cider yeast activator from lhbs.
-Cider fermented for approx. 2 months before bottleling. SG of .998-1.000.
-While fermenting, cider sat in the dark, approx. temp. 64 degrees.
-Carbonated with Coopers Carbonation Drops (1 per/12 oz bottle). I've never used the drops before (they remind me of the candy Lemonheads), but guy at the lbhs recommended I try them.
-After bottling, placed back down in the dark, 64 degree basement (in the shower in case there are any bottle bombs).
-While bottling, I noticed that it still smelled like apple cider, but was hesitant to sample any. For some reason, my mom's voice popped in my head; something about how you can get sick from drinking apple juice/cider that has been sitting about.
What say you, old wise makers of cider? Did the noob get it right? thanks in advance.