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Old 11-06-2010, 01:37 PM   #1
May 2009
Posts: 29

I did 2 5 gallon batches 6 months ago and was fairly disappointed with the results.

After 2 months, I tried a bottle and found low carbonation and it tasted rather green or yeasty I guess. I was planning on dumping it but got lazy as I didn't want to go through opening a few cases of bottles.

6 months later: I went to my temp controlled freezer and realized I had a bunch of this stuff to dump. Decided to put one in the reefer for a few days just to see if it had changed.

My wife and I tried it last night and was amazed at how it turned out. The cider had carbed (tons of bubbles) and had a dry apple champagne taste/feature to it. It was awesome! It also had some kick to it - bonus.
Lesson learned: Wait wait wait.

Heading to the store to make more!

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Old 11-06-2010, 05:29 PM   #2
Steve Trott
Jun 2010
Lafayette, IN
Posts: 237
Liked 13 Times on 11 Posts

Fantastic! I hope that the wait to age my cider pays off. Do I need potassium metabisulfite to prevent oxidation? I still have mine in the c'boy.

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Old 11-06-2010, 10:45 PM   #3
oldmate's Avatar
Jun 2010
Sydney, Australia
Posts: 909
Liked 27 Times on 22 Posts

Potassium metabisulfite doesn't prevent oxidation, it prevents any micro-organisms from gaining control of your must (usually added before fermentation).

Sounds good man! I wish I had the patience to let mine age, none of mine make it past a month out of the primary .

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Old 11-09-2010, 10:57 PM   #4
Nov 2010
Bangor, Northern Ireland,UK
Posts: 3

good to know, if my perry is no good when i try it, i'll leave it in the shed for 6 months.

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