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Two year old cider

  • 28-02-2015 9:42pm
    #1
    Lotsafish
    Registered Users, Registered Users 2 Posts: 217 ✭✭


    Hi all, I have had some apfel wein sitting in my cubby hole for almost two years now!! Time to cash in on my patience :)

    One concern I have is I'm not 100% sure it has been airtight that whole time, the cork bung I used seems kinda loose. How would I know if it's going to kill me or not :P I'm thinking maybe a campden tablet or two? I'm afraid I don't have a huge amount of experience.

    Does anyone know of any other concerns I should be aware of now that I'll be carbonating it?

    I appreciate any and all help!

    IMG_20150228_210538290.jpg


Comments

  • #2
    Bogwoppit
    Registered Users, Registered Users 2 Posts: 2,944 ✭✭✭Bogwoppit


    Jaysus don't put a tab in now!

    Oper it up and have a sniff, if it's vinegar you'll know fairly quick, if not have a taste, won't kill you but maybe have some loo roll in the freezer as an insurance policy.

    Bw


  • #3
    Lotsafish
    Registered Users, Registered Users 2 Posts: 217 ✭✭Lotsafish


    Bwaha! Fair enough, loo roll in the freezer it is then. I had a sniff - smells a little yeasty but its got a lovely apple-y whiff to it too. I'll try it later on.

    What do you think to odds of being able to carbonate it naturally (without forcing c02) now?


  • #4
    Lotsafish
    Registered Users, Registered Users 2 Posts: 217 ✭✭Lotsafish


    Sorry a few more questions:

    Is it too late to add some tea to the mix for depth?

    I have 20l of this stuff - how much sweetener would you use(aldi sweetener tabs)?


  • #5
    Khannie
    Registered Users, Registered Users 2 Posts: 37,485 ✭✭✭✭Khannie


    Lotsafish wrote: »
    Bwaha! Fair enough, loo roll in the freezer it is then. I had a sniff - smells a little yeasty but its got a lovely apple-y whiff to it too. I'll try it later on.

    What do you think to odds of being able to carbonate it naturally (without forcing c02) now?

    I have heard of very, very old yeast coming out of retirement (there's some guy in the US who got his hands on ancient yeast and uses it as a market differentiator). But, to answer your question - I have no idea. :)


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