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Sounds like they were fermenting when you bought them (due to pressure in the bottle). It's not going to kill the cider, but it may not taste the way you imagined it. Our unpasturized cider is usually good for about 10 days before it begins to ferment in the refrigerator.

Buy unpasteurized local cider from the orchard ($5/gal). Add wine or champagne yeast to the room temperature cider (in the milk jug that it came in). Place a piece of foil over the opening or loosely reattach the screw on lid. Allow to ferment at room temp 4-5 days. It's ready to drink after...

Buy unpasteurized local cider from the orchard ($5/gal). Add wine or champagne yeast to the room temperature cider (in the milk jug that it came in). Place a piece of foil over the opening or loosely reattach the screw on lid. Allow to ferment at room temp 4-5 days. It's ready to drink after...

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pls, pls, pls

Entered. Great product! :mug:

I used to make jerky using the London broil cut. It is lean and rectangular and cheap. Now I use venison, any cut will do. Slices don't have to be uniform but you do have to sort the pieces as they dry and throw them into a plastic bag to equalize. I think my son and nephew went through a 6...

Any Sam Adams beer. I don't like their use of hops. I have tried their seasonals and can't find one that I would want to have. Stella in the green bottles always tastes skunky to me. Imports don't have the same taste that they had near the brewery. I refuse to drink beer imported from...