brewinginct
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- Apr 26, 2009
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I have a cider that's been sitting been fermenting for three months, two of those months in secondary.
I'm assuming that if I want carbonation then I will have to add yeast to the bottling bucket, because the original yeast is spent/settled out.
The problem is this creates all that sediment in the bottom of the bottles and I'd like to minimize that if at all possible.
Any Suggestions?
Do I even need to add this extra yeast? How can you tell?
I'm assuming that if I want carbonation then I will have to add yeast to the bottling bucket, because the original yeast is spent/settled out.
The problem is this creates all that sediment in the bottom of the bottles and I'd like to minimize that if at all possible.
Any Suggestions?
Do I even need to add this extra yeast? How can you tell?