need help with my apfelwein
heres the story:
I brewed it on February 2014 , after fermentation was done i transferred to secondary to age it for at least 6 months in my fermenter fridge w temp control. my plan was to bottle it on august 2014.
one thing led to another , life got in the way and i did not bottle it on august 2014. on November 2014 i moved into a new house , got the news my wife was pregnant, got a new job. so a lot went on with life at the end of 2014.
so i moved to the new house , moved my apfelwein (still in secondary) to the new house. but somehow forgot to plug my fermentation fridge to the power. a few days ago i remembered i had this batch sitting there without power. it went all winter and all 2015 (with hot southern texas summer days) unpowered . i looked hard but couldnt find any signs of bacteria , it looks nice and clean. took a sip and seemed fine.
would it still be safe to bottle & drink? can i still carbonate it with sugar after all this time or would all the yeast still left over after the primary to secondary be dead already?
any suggestions?
heres the story:
I brewed it on February 2014 , after fermentation was done i transferred to secondary to age it for at least 6 months in my fermenter fridge w temp control. my plan was to bottle it on august 2014.
one thing led to another , life got in the way and i did not bottle it on august 2014. on November 2014 i moved into a new house , got the news my wife was pregnant, got a new job. so a lot went on with life at the end of 2014.
so i moved to the new house , moved my apfelwein (still in secondary) to the new house. but somehow forgot to plug my fermentation fridge to the power. a few days ago i remembered i had this batch sitting there without power. it went all winter and all 2015 (with hot southern texas summer days) unpowered . i looked hard but couldnt find any signs of bacteria , it looks nice and clean. took a sip and seemed fine.
would it still be safe to bottle & drink? can i still carbonate it with sugar after all this time or would all the yeast still left over after the primary to secondary be dead already?
any suggestions?