twd000
Well-Known Member
I fermented 5x 5-gallon batches of cider from local orchard juice this fall. I'm not sure of the exact varieties, but they're mostly a mix of culinary apples, not cider-apple trees. I pitched commercial yeast strains in 4 of the 5 batches and allowed the last batch to naturally ferment with the wild yeast present. My basement temperature was in the low to mid 60s during fermentation and is now in the mid-50s in winter. Starting gravity was 1.050 and I didn't add any extra sugar.
I've kegged two batches and started drinking the first one. I back-sweetened with FAJC and the flavor is good - if a bit one-dimensional. Certainly a crisp refreshing alternative to beer.
Problem is I have 3 homebrews on tap that are equally good so it's taking me awhile to drink down the cider inventory. My friends look at me funny when I offer them cider and most won't even try it, while chugging down the homebrew beer by the pint.
So I have 3x 5-gallon batches of cider sitting on the gross lees in glass carboys. Juice level is filled up to the neck, one-piece airlock with Star-San kept full.
How long can I safely let these sit before kegging and consuming? Months? Years? Will it improve in complexity for some period, then begin to degrade? Should I rack to secondary at any point, or leave it sitting on the yeast cake until ready to keg?
I've kegged two batches and started drinking the first one. I back-sweetened with FAJC and the flavor is good - if a bit one-dimensional. Certainly a crisp refreshing alternative to beer.
Problem is I have 3 homebrews on tap that are equally good so it's taking me awhile to drink down the cider inventory. My friends look at me funny when I offer them cider and most won't even try it, while chugging down the homebrew beer by the pint.
So I have 3x 5-gallon batches of cider sitting on the gross lees in glass carboys. Juice level is filled up to the neck, one-piece airlock with Star-San kept full.
How long can I safely let these sit before kegging and consuming? Months? Years? Will it improve in complexity for some period, then begin to degrade? Should I rack to secondary at any point, or leave it sitting on the yeast cake until ready to keg?
