Liquisky
Well-Known Member
I've got 5 gal of cyser that I've been aging for the past 6 months. This is my first time bottling a long aged (for me anyway) brew and I've a question or two.
Do you guys generally like carbed cyser or still? I know most like still mead and so do I, but I really like carbed cider, so I'm torn.
I know can split it and I may do that, probably just bottle a 6 pack and cab the rest naturally.
Which begs the question, my SG was 0.998 when I racked to secondary 6 months ago. Is there enough yeast left to carb anyway? Shold I repitch, what's the best procedure for this?
thanks in advance for any advice, I'd hate to screw this up.
You guys rock :rockin:
LS
Do you guys generally like carbed cyser or still? I know most like still mead and so do I, but I really like carbed cider, so I'm torn.
I know can split it and I may do that, probably just bottle a 6 pack and cab the rest naturally.
Which begs the question, my SG was 0.998 when I racked to secondary 6 months ago. Is there enough yeast left to carb anyway? Shold I repitch, what's the best procedure for this?
thanks in advance for any advice, I'd hate to screw this up.
You guys rock :rockin:
LS