This is my first year making cider and now that cellar temps have reached the 70's I probably wont start anything new until the cider mills open around labor Day. I've been experimenting with apple juice concentrate but prefer fresh cider.
I got me a bunch of carboys and my plan is to start 2 carboys every 3 weeks or so. My question is once I transfer to the secondary and rack off the dead yeast and any depleted fruit can the cider stay in the carboy for a while?
I was thinking of bottling only when I break into my last case of 12 oz. bottles. If I do that the majority of cider I make will sit in carboys in the basement from New Years to Memorial Day with basement temps in the 50's & 60's.
Cheers
I got me a bunch of carboys and my plan is to start 2 carboys every 3 weeks or so. My question is once I transfer to the secondary and rack off the dead yeast and any depleted fruit can the cider stay in the carboy for a while?
I was thinking of bottling only when I break into my last case of 12 oz. bottles. If I do that the majority of cider I make will sit in carboys in the basement from New Years to Memorial Day with basement temps in the 50's & 60's.
Cheers