Don_Coyote
Well-Known Member
About a year-and-a-half ago I was given two larger (24oz?) mason jars of home processed apple juice. I'm finally getting around to looking into what I can do with them. I'm more interested in learning about the process and minimizing additives than making some professional knockout cider, and obviously am not dealing with quantity either.
While doing a batch of mead last fall I picked up some champagne yeast recommended at the homebrew shop, but still didn't take it any further until now. I figure I'll just open one jar and taste it soon. I'm not sure what to expect after 18 months given that it has been sealed airtight.
Would the heat from the canning process have destroyed the conditions for potential fermentation in the jar? If so, would they return with exposure to fresh air/live yeast? In case it hasn't fermented any yet, what results should I expect from pouring both jars in a growler with the champagne yeast and adding an airlock?
While doing a batch of mead last fall I picked up some champagne yeast recommended at the homebrew shop, but still didn't take it any further until now. I figure I'll just open one jar and taste it soon. I'm not sure what to expect after 18 months given that it has been sealed airtight.
Would the heat from the canning process have destroyed the conditions for potential fermentation in the jar? If so, would they return with exposure to fresh air/live yeast? In case it hasn't fermented any yet, what results should I expect from pouring both jars in a growler with the champagne yeast and adding an airlock?