Stalled Cider

[mtaus]

Hey all.

I've been fermenting cider and perry for quite a few years. I typically bottle condition, but this latest batch (~ 60 liters) seems to have stalled out. So I'm looking for a simple method to give it a good shelf life... EITHER carbonate and bottle the cider OR convert it brandy... or any other technique that might work. Lastly I'm hoping to avoid buying a bunch of expensive equipment.

I know of a variety of methods including: force carbing (then transferring to sturdy champagne style bottles); dropping small quantities of dry ice in each bottle; or distilling using heat.

Any advice?

 

[Yooper]

Since our forum specifically prohibits discussion of distillation, this thread will be locked.

Please try again, with a new question about your stalled cider.