Transporting Cold Stored Cider

[NateBodnar]

I am headed to visit some friends this weekend and want to bring my cider blend (fermented cider, with added sweet cider).

My goal is to bottle, let carb for a day or so, and then cold crash/store them in the fridge to have the yeast go dormant. Trying not to use sorbate, etc.

Drive is conservatively 5-6 hours (accounting for stops and traffic). Has anyone had any problems with bottles exploding in this time period while transporting? Is it a good idea or should I just settle for still sweet cider with sorbate/sulfites?

Will be moving them in a cooler packed with ice/ice packs. Any additional tricks to keep them colder?

 

[madscientist451]

It usually takes more than a day for the cider to carb up after bottling. I don't see why driving in a car would cause bottles to explode. Since its not going to carb up in time anyway, just rack some off to a jug and serve it like that.

 

[Maylar]

You'll be fine.

 

[NateBodnar]

It usually takes more than a day for the cider to carb up after bottling. I don't see why driving in a car would cause bottles to explode. Since its not going to carb up in time anyway, just rack some off to a jug and serve it like that.

You'll be fine.

Thanks guys, just wanted to make sure! Appreciate the response.

 

[Toxxyc]

Keep in mind that if there's sugar, the yeast will work on it, even if it's in the fridge - it'll just ferment slower. Don't store it in the fridge with residual sugars for too long or you'll risk them popping.

 

[NateBodnar]

Keep in mind that if there's sugar, the yeast will work on it, even if it's in the fridge - it'll just ferment slower. Don't store it in the fridge with residual sugars for too long or you'll risk them popping.

What fridge shelf life will it have at this slower rate before it becomes either undrinkable or I should start working about exploding? I have been bottle carbing dry cider, and haven’t had to worry about the yeast continuing to eat sugar as it eventually runs out of priming sugar.
Been trying to find an estimate on posts here but haven’t had luck.

 

[Toxxyc]

I have no answer to that. In my experience, ciders get better at and peaks at around 4~6 months in the bottle. I have a few made from a Mangrove Jacks pouch that's at that age and I can definitely note that they're not getting better by the week anymore. They're kind of peaking now, so I need to finish them off a bit

 

[Billy Thompson]

Seeing as this thread seems nearly over I hope you guys don't mind an off/on topic question?

I've just tried my first bottle of cider made from our trees in the back garden (and some from our neighbour's). It's my second batch of cider because I got used to my equipment using a concentrate that came with... That was ok but not so tasty...

Anyway, this bottle I've just opened isn't fizzy! It tastes great but isn't fizzy. Flat as the earth (my little joke that). I think I know why though... After bottling, I took all 30 bottles to the shed so as not to block up the kitchen. I think that's where I've messed up because the temperature hasn't been higher than 14°C (57.2° F) here in North Wales since they've been in the shed.

What do you guys think? Am I right? Is there anything I can do? Re-bottle them with some more priming sugar and keep warmer this time?

Any help gratefully received,

Billy

 

[NateBodnar]

Seeing as this thread seems nearly over I hope you guys don't mind an off/on topic question?

I've just tried my first bottle of cider made from our trees in the back garden (and some from our neighbour's). It's my second batch of cider because I got used to my equipment using a concentrate that came with... That was ok but not so tasty...

Anyway, this bottle I've just opened isn't fizzy! It tastes great but isn't fizzy. Flat as the earth (my little joke that). I think I know why though... After bottling, I took all 30 bottles to the shed so as not to block up the kitchen. I think that's where I've messed up because the temperature hasn't been higher than 14°C (57.2° F) here in North Wales since they've been in the shed.

What do you guys think? Am I right? Is there anything I can do? Re-bottle them with some more priming sugar and keep warmer this time?

Any help gratefully received,

Billy

Hey Billy,

My limited educated guess would be that’s the case that it was too cold to get the limited amount of yeast left going to eat the priming sugar. Idk if you need to add more sugar and the sugar should still be there if it wasn’t ever eaten (since no carbonation was seen)

 

[Billy Thompson]

Thanks NateBodnar, might a little shake be in order when I bring them in from the cold to re-mix the yeast and sugar perhaps?