drudini11
Active Member
- Joined
- Dec 24, 2008
- Messages
- 39
- Reaction score
- 1
Brewed my Hard Cider back on November 1st. Had in Primary for about 3 weeks and then Secondary for another 5..........transferred to bottling bucket mixed with about 5oz Priming Sugar Solution. Has been bottled and stored in cellar for past 3 weeks (cellar temps around 46 degree F). Cracked open a bottle and still pretty flat. Thinking that at 46 may be just too cold for this to carb up. If that's the case and I move to store upstairs at room temperature should it start carbing up faster or has the fact that it's been keep so cool the last 3 weeks hinder it from carbing up any further. The taste was excellent....only downside was the carbonation at this point. Looking for advice. Thanks.