Happy Thanksgiving everyone!
So here is my dilemma...on 12/21/2014 a friend of mine and I made 2 batches of cider. One was a mango cider and the other was a pear. We were making this for his wife. However, she got pregnant shortly after and obviously couldn't drink so the carboys of cider were forgotten about until I found them yesterday. Still a small bit of liquid in each airlock surprisingly. I took a sample of both and they taste pretty good! We plan to bottle both batches tomorrow.
So, should i rouse the yeast in the carboys before bottling so there will be enough yeast in suspension for carbonation?
Also, is there anything that I should be concerned about since it has sat on the yeast so long?
Thanks everyone!
So here is my dilemma...on 12/21/2014 a friend of mine and I made 2 batches of cider. One was a mango cider and the other was a pear. We were making this for his wife. However, she got pregnant shortly after and obviously couldn't drink so the carboys of cider were forgotten about until I found them yesterday. Still a small bit of liquid in each airlock surprisingly. I took a sample of both and they taste pretty good! We plan to bottle both batches tomorrow.
So, should i rouse the yeast in the carboys before bottling so there will be enough yeast in suspension for carbonation?
Also, is there anything that I should be concerned about since it has sat on the yeast so long?
Thanks everyone!