adastrafarm
New Member
About 4 weeks ago I put 6 gallons of cider (2/3 Baldwin, 1/3 Liberty) that had been in primary fermentation for 6 weeks and I thought was completely dry into wine bottles with standard corks. Today it tastes much like some English and Welsh craft ciders I recently tasted. It is dry, tangy and has no off flavors. But I expected it to be entirely still. It has definitely continued to ferment with a "head" and a significant amount very fine bubbles like good champagne. There is not much pressure in the bottles at this point and right now it's a pleasant beverage. But I am concerned. Will the bottle/corks hold up? And has something gone wrong that I should do something about now?