A friend of mine had a Bosc tree that gave him over 600 lbs of fruit. He thought, instead of wasting it, he'd get them pressed and make cider. He also was expecting me to help out, because I brew beer and that's the same. ![Confused :confused: :confused:](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Circumstances what they were, we didn't add the Nottingham until about two days after the pressing. The 7 carboys were already starting to take off on their own.
They've been sitting in a cool basement for about 6 months. They're at about 1.005. And they are as bitter as anything I've ever had.
They have sat there undesturbed for the whole time.
Is there anything we can do to salvage this cider? We are going to try back-sweetening in small batches and see what works. Should we treat it with something? Degass?
Circumstances what they were, we didn't add the Nottingham until about two days after the pressing. The 7 carboys were already starting to take off on their own.
They've been sitting in a cool basement for about 6 months. They're at about 1.005. And they are as bitter as anything I've ever had.
They have sat there undesturbed for the whole time.
Is there anything we can do to salvage this cider? We are going to try back-sweetening in small batches and see what works. Should we treat it with something? Degass?