Recent content by dieselguy624

Thanks guys for the advice! I'm going to taste & decide whether to kill it or pitch new yeast right on top. I'll let you know what happens.:mug:

So back in mid Oct we pressed cider at a neighbor's farm with apples & pears from some folks in the neighborhood. I brought home a 5 gal bucket of it & it's been in the fridge since. Now there was no pasteurization or uv purifying or anything done to it. My question is whether this cider is...

2146 + a double batch = 2156

+ 5= 675 1 week & still bubbling!