This is my first time making cider. I got 6 gal of orchard-fresh cider and let sit since October. I just moved to a secondary to let sit for a bit longer (after 3 months). I added some sugar and it fizzed all over. Now the cider is completely still (three days later). Can I still make this a sparkling cider when I bottle it? Should I bottle it now? Is the yeast dead?
1st Cider Attempt
- Thread starter Benjaming
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- sparkling cider
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The fizzing was probably CO2 reacting to the sugar. It can happen any time you put crystals or powder into a liquid with CO2 in suspension. You need a hydrometer to know if the ferment is finished, but chances are good the yeast is still alive.
