Old cider questions
Hey guys, it's been a while since I've been on the forum.
Well about 4-6 months ago (I'm completely unsure of how long it's been,) I began a cider. I used 5 gallons of Sam's apple juice (100% no concentrates, just apple juice.) I can't exactly remember what yeast I used, but I believe it was called Munton's. It was a generic type of yeast.
When I began the cider, it began fermenting well. Again, since it's been so long, I can't recall how long it was bubbling. But I believe it was over a week.
Well a lot has happened in between it's beginning and now. In a nutshell, I forgot completely about the cider until recently. Now here is where my questions come!
1.) Should I buy more yeast and add to the cider, to see if more fermenting is required?
2.) Should I open the lid and let some of the gases out?
3.) Should I taste for any form of infections?
Well, actually any suggestions are welcomed. At this point I'm not even sure if it's any good anymore. I haven't refilled the airlock or anything. If this cider is in anyway salvagable, please let me know.
Sam's Choice Hard Cider
Drinking: Nothing !
Past brews: Big River Brown Ale, Yooper Chick's Dead Guy Clone
"The most incomprehensible thing about the world is that it is comprehensible." - Albert Einstein