- Feb 13, 2011
- Reaction score
I just opened the first bottle of a small, experimental batch of cider I made. I used a fresh pressed gallon of juice and a simple champagne yeast (montrachet or cote de blanc). After it finished fermenting I melted down some of those cinnamon red hot candies and added the syrup to my cider. Fermentation took off again. After more than 3 weeks in the bottle and sitting in the fridge for more than 24 hours, the cider is still very very yeasty. Is this simply due to the secondary ferment after I added the cinnamon candy syrup or did I miss something?