ersheff
Well-Known Member
Hi, y'all.
I made a cider exactly 2 weeks ago. Heated 1 gallon of fresh cider with no preservatives from the local coop and 1 cup of dark brown sugar to 190F to pasteurize. Let it cool overnight and pitched the yeast (some wine yeast in a red packet that was recommended by the LHBS, forgot the name) the next morning.
Bubbled away and appears to have been fermenting out just fine.
Unfortunately, I'm leaving town for 2 weeks tomorrow.
Should I bottle now (priming if necessary depending on residual sweetness) and throw it in the fridge until I come back? I assume it will pick up a tiny bit of carbonation in the fridge and I can pull all the bottles out back to room temp to carbonate more if desired.
Or, should I leave it in the carboy until I get back and back-sweeten as needed?
It's my first cider, so I don't know what the typical life cycle looks like.
Thanks!
I made a cider exactly 2 weeks ago. Heated 1 gallon of fresh cider with no preservatives from the local coop and 1 cup of dark brown sugar to 190F to pasteurize. Let it cool overnight and pitched the yeast (some wine yeast in a red packet that was recommended by the LHBS, forgot the name) the next morning.
Bubbled away and appears to have been fermenting out just fine.
Unfortunately, I'm leaving town for 2 weeks tomorrow.
Should I bottle now (priming if necessary depending on residual sweetness) and throw it in the fridge until I come back? I assume it will pick up a tiny bit of carbonation in the fridge and I can pull all the bottles out back to room temp to carbonate more if desired.
Or, should I leave it in the carboy until I get back and back-sweeten as needed?
It's my first cider, so I don't know what the typical life cycle looks like.
Thanks!
