grreeknick
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- Oct 1, 2007
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TEAM, I bottled my cider last night - I had left it for six months at about 63 degrees. I had racked it into a new carboy at 1 month, and the ferment seemed to be going well, but it's not clear. The guy at the LHBS advised a packet of dry yeast and some brown sugar - not much, maybe 1/4 cup. I also added one can of frozen apple concentrate.
I bottled last night and had a "priming taste." It's pretty yeasty, but I like it.
Question: How long should it stay in the bottles at room temp before I refrigerate and drink?
I bottled last night and had a "priming taste." It's pretty yeasty, but I like it.
Question: How long should it stay in the bottles at room temp before I refrigerate and drink?