degreesplato
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Howdy,
Brewed 5 gal cider (tree top apple juice+ 1/2lb white sugar+1/2lb amber candi sugar) w/ white labs english cider yeast. O.G. was 1064 which dropped to 1.000 after three weeks at which point I racked to a secondary. It's been sitting in the secondary for a week, it is amber and clear as a bell, there is no airlock activity and no sediment forming.
I think i'm ready to bottle, and I want it carbonated.
But my question is this: should I reyeast when I rack for bottling? I'm seriously concerned that there is no yeast left in solution and that if I just rely on priming that nothing will happen in those bottles.
What do you think?
Brewed 5 gal cider (tree top apple juice+ 1/2lb white sugar+1/2lb amber candi sugar) w/ white labs english cider yeast. O.G. was 1064 which dropped to 1.000 after three weeks at which point I racked to a secondary. It's been sitting in the secondary for a week, it is amber and clear as a bell, there is no airlock activity and no sediment forming.
I think i'm ready to bottle, and I want it carbonated.
But my question is this: should I reyeast when I rack for bottling? I'm seriously concerned that there is no yeast left in solution and that if I just rely on priming that nothing will happen in those bottles.
What do you think?
