corvus
Active Member
I brewed 2 batches of cider a year ago...I brewed one entirely in the primary and the other I transferred to a secondary. Both taste good (if a little strong)...more like apple wine than cider but they're ok. It's been a year, and I'm ready to bottle. I test-bottled a few bottles with a little sugar and after two weeks had zero carbonation. I figure that it's perhaps because the yeast has died off after so long? Can I bottle-carbonate this late in the process? Should I add a little fresh unpasteurized cider (ie w/ natural yeasts) along with my bottle sugar for bottle carbonating (similar to krausening)? Any ideas for getting a little light carbonation in there?