I'm about to bottle a batch of cider that I started fermenting over a month ago, it finished after 3 weeks and has been sitting for another 10 days with no activity at all. Is the yeast still going to be alive to carbonate it or should I add more with the sugar?
Add yeast to condition?
- Thread starter Noz03
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I have not done a cider but if it is still in the primary i would say you are fine with the sugar alone. I have a beer that i put in secondary and now have to transfer to a third to put the sugar in so i will rehydrate a few grams of dry and reintroduce with the sugar before i bottle.
Safa
Well-Known Member
You'll be absolutely fine.
I'm pretty sure I've seen apfelwein people on here bottle carbonating without any yeast additions after 6 months of aging.
I'm pretty sure I've seen apfelwein people on here bottle carbonating without any yeast additions after 6 months of aging.
