I pressed 14 gallons of juice on Sat 10/18 from 25% fresh juicy apples and 75% from apples that were a month old (not bad, just much softer). Due to time constraints, I pasteurized the cider at 180 F for 15 minutes and let it cool overnight. I re-pasteurized again the next day, added yeast...
It has been in the secondary carboy aging for 8 months at ~55-60 degrees. That is one reason I'm trying to salvage it.
Only been in the keg for a few days.
I just kegged 5 gallons of an all grain Imperial Stout from midwest and I'm not super jazzed about the outcome. I think that the fermentation temp was a little too high and I ended up with a green apple flavor.
My question to you guys: Is there anything I can add to compliment it or make it...