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Old 11-26-2012, 03:42 PM   #1
fruitbat
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Oct 2011
Posts: 5


A little more than a year ago I started on some cider. My recipe is from "The Homebrewers Garden." I let it ferment and racked it a few times. I forgot about it the carboy dried out. I have no idea how long it had been like that!! Any thoughts?
Cheers,
Drew

 
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Old 11-26-2012, 04:16 PM   #2
UpstateMike
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Nov 2011
Brockport, NY
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Quote:
Originally Posted by fruitbat View Post
A little more than a year ago I started on some cider. My recipe is from "The Homebrewers Garden." I let it ferment and racked it a few times. I forgot about it the carboy dried out. I have no idea how long it had been like that!! Any thoughts?
Cheers,
Drew
The carboy dried out, or the airlock dried out? If the carboy dried out, then problem solved, there is nothing left to drink. If the airlock dried out (which is what I am guessing you mean) then I'd say prepare to bottle it, but before doing so sample some and see how it tastes.
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

 
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Old 11-26-2012, 04:55 PM   #3
fruitbat
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Oct 2011
Posts: 5

Yes... I did mean the airlock... Do i need to add more yeast to make it a sparkling cider? Or is it past that point?

 
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Old 11-26-2012, 11:24 PM   #4
LeBreton
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Nov 2011
Finger Lakes, NY
Posts: 1,131
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If it sat long enough to dry out the airlock then I'd add more yeast when bottling just to be sure. Yeast is cheap.
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Old 11-26-2012, 11:33 PM   #5
ts9125
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Nov 2012
Posts: 4

dont know if this helps at all, but i let my recent cider ferment for about 6 months and it carbed up no problem, and fast too, no extra yeast added. not sure how much an extra 6 months would affect things. can't hurt tho, and as said, cheap too.

 
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