I have a cider that i have been aging in a secondary fermenter for about 9 months. I am ready to drink this stuff!
I want to keg it, but I have a couple of questions. Any help would be greatly appreciated!
1. I usually brew beer and I like to keg condition rather than just force carbing it. So what should I use as priming sugar? How much should I use?
2. Do I need to pitch in some yeast since it has been so long, or do you think there will be enough still in there to do the trick.
3. Or should I just force carb it in my keg?
Thanks so much to everyone!