jslot38
New Member
Read through the first twenty or so results of searching, "cider bottling" and still have a question. Sorry if this has been discussed numerous times here.
Made our first cider: Process was to take 4 gallons of unpasteurized cider, boil for 15 or so minutes. Took an additional gallon and boiled it down to 1/5 of a gallon and added back into the 4 gallons. This gave us an OG of around 1.072 if I remember correctly.
Then let if ferment out completely to around .998 using a cider yeast bought at a lhbs. Transfered to secondary and its been sitting around for a couple months.
Now ready to bottle it. Will the yeast have gone dormant with nothing to eat for so long? Do I need to re-add yeast? Looking for a sparkling cider, whats the best sugar to add - have plenty of corn sugar from bottling beer. Considering the original boiling do I need to use the pasteurization method from the sticky post?
Thanks for the help.
Made our first cider: Process was to take 4 gallons of unpasteurized cider, boil for 15 or so minutes. Took an additional gallon and boiled it down to 1/5 of a gallon and added back into the 4 gallons. This gave us an OG of around 1.072 if I remember correctly.
Then let if ferment out completely to around .998 using a cider yeast bought at a lhbs. Transfered to secondary and its been sitting around for a couple months.
Now ready to bottle it. Will the yeast have gone dormant with nothing to eat for so long? Do I need to re-add yeast? Looking for a sparkling cider, whats the best sugar to add - have plenty of corn sugar from bottling beer. Considering the original boiling do I need to use the pasteurization method from the sticky post?
Thanks for the help.