acidrain23
Well-Known Member
I happened to have some hard cider that I made last year- it wasn't all that great- too tart, and a bit bland, so decided to freeze concentrate a gallon. It worked like a charm, but was still tart so I sweetened with some honey- and now- it is great stuff! I am a little concerned about fermentation restarting in the bottle. I figured the yeast was dormant- over a year old and I have the bottles in the fridge and targeted for quick consumption, but should I be concerned?