Ten months ago I started two five-gallon batches of Ed Wort's Apfelwein in two carboys. And, you guessed it, I was really lazy and didn't get around to bottling until last night. However, I did make sure that the fermentation lock was filled/topped off occasionally. I feel comfortable that, other than 10 MONTHS passing, nothing else really out of the ordinary happened.
I'm wondering what I should expect. I've heard that after several weeks the yeast can die and give an off-flavor. However, I tasted it as I was bottling, and didn't detect anything bad. It seemed fine. However, I suspect that if there is no longer active yeast, that the bottle conditioning/carbonation may not happen normally, or at all. If that's the case, I think I can live with drinking flat cider. Is that likely to happen? Anything else I should watch for?
Thanks for your input.
I'm wondering what I should expect. I've heard that after several weeks the yeast can die and give an off-flavor. However, I tasted it as I was bottling, and didn't detect anything bad. It seemed fine. However, I suspect that if there is no longer active yeast, that the bottle conditioning/carbonation may not happen normally, or at all. If that's the case, I think I can live with drinking flat cider. Is that likely to happen? Anything else I should watch for?
Thanks for your input.