I wanted to make a simple hard cider, so I got a gallon of Musselman's and a packet of Montrachet yeast. Fermented in plastic jug. That was four weeks ago, and after getting some actual equipment (Star San, hydrometer, glass jug with airlock and stopper, racking cane and tubing) from my LHBS I decided to try racking to secondary to let it age.
I drank the hydrometer sample I took, and it actually tasted fine. No off-flavors at all, it tasted like a dry white wine, like I'd heard was normal. (Probably better than any of the cheap white wine I've drunk in the past, actually.)
1. Unfortunately, I did notice two dead fruit flies floating on the surface... I racked from under them, but is this likely to cause an infection? Should I just drink the stuff now (it doesn't have much apple flavor, but it tastes decent) or should I let it sit for a few months?
2. Is oxidation likely to be a problem given some splashing occurred?
Thanks...
I drank the hydrometer sample I took, and it actually tasted fine. No off-flavors at all, it tasted like a dry white wine, like I'd heard was normal. (Probably better than any of the cheap white wine I've drunk in the past, actually.)
1. Unfortunately, I did notice two dead fruit flies floating on the surface... I racked from under them, but is this likely to cause an infection? Should I just drink the stuff now (it doesn't have much apple flavor, but it tastes decent) or should I let it sit for a few months?
2. Is oxidation likely to be a problem given some splashing occurred?
Thanks...