Originally Posted by BootsyFlanootsy
I have some 16oz bottles sitting around that are damned near a year old and they just taste like super dry, tart, acidic champagne made out of apple juice. I always used the best top notch cider I could get my hands on, and yes, it was pasteurized. The last batch I used the West Yorkshire, ( Timothy Taylor), yeast. Still wound up at 0.990. I'd love to try a bottle of this from someone who says it doesn't wind up all chalky, dry and tart though.
How many batches have you made, and what other yeast have you used?
I've only just made my first batch, and it isn't even bottled yet (so i can't comment on how well it ages), but I will say I used US-05 yeast and my main batch finished at 1.006, while my 1 gallon test batch finished at 1.002. Not quite as dry as yours.
Only time will tell how it comes out for me, but I am disappointed to hear it may not age well, because I don't think we will be drinking this all that fast.