really late first racking and mixing

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So, lets say, I let things sit months for the first rack, what happens? What changes?

What happens and what do you do if say the top comes off of one of the stoppers during primary or 2nd fermentation?

Also when cider is done, but a little strong, is diluting it w/ more apple/pear juice ok with out further racking or pressure relief?

 

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1. You'll probably get more yeasty flavor since it does have a flavor and you aged it on the yeast cake.

2. During an active primary fermentation most-likely nothing as the CO2 would be an active barrier pushing out. During a secondary depending on time it was uncovered could have had Aceto Bacteria infection which will turn it to Apple Cider Vinegar.

3. You can, but you could risk restarting fermentation unless you keep it cold / drink it quickly. I wouldn't bottle after adding any amount of sugar unless you plan on pasteurizing (see sticky).