Been Sitting a While, Will it Carb?

[crabbyapple]

I have 10 gallons of orchard pressed cider from this past fall that I fermented out, racked, and stored at about 45 degrees all winter. I'm going to back sweeten and add a "tea" of ginger steeped in canned AJC.

I typically bottle condition and pasteurize, but I've never let a batch sit this long and am wondering, do you think it will carb properly?

I do have the ability to keg condition with CO2, if needed, but will need to bottle a carbed batch from one of my kegs to free it up. I'd probably still pasteurize if I did it this way, just in case.

Thoughts? Thanks in advance.

 

[MedicMang]

You could just add a hint of yeast into the bottling bucket if you are worried.


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