I made a cyser this fall; it sat in secondary for a month and a half before I bottled it in wine bottles last weekend. It was very clear after sitting for the six weeks. I pulled aside the last two bottles because I got greedy and sucked up some trub which caused cloudiness. It still drank quite well though! On the second bottle I opened last night I found the cyser had begun to carbonate-uh oh! It may be only those bottles from the end of the carboy but I am worried that all of the bottles will build pressure and risk popping the cork or bursting. What can I do? Refigerating should slow the yeast activity, what about taking them to near freezing? I would like to put a few aside for long term aging but I need to know they will be ok before I do. Otherwise, I've got to get drinkin!
By the by, this was my first cider and it exceeded my expectations. Very clear and potent. More like a dry white wine than a sweet hard cider. I've got another batch going.
By the by, this was my first cider and it exceeded my expectations. Very clear and potent. More like a dry white wine than a sweet hard cider. I've got another batch going.