I have apple cider from own pastorized apples, M02 yeast and nothing else, i did not measure the juice but there is app. 10% of sugar in it as measured earlier. It has been bubling some time. I have changed it to other bottle add some apple juice and remove yeast from bottom. So it is still bubling but starts to be quite slow.
As understood the taste will be much better if I leave it un bottle with airlock on for some time like 1 month? Would it be better to keep it on room temperature or cold cellar? I have no need to have cider clear but more taste is always good.
When bottling I have added small amount of apple juice to bottle instead of sugar. If gave some bubbles + quite a lot foam.
As understood the taste will be much better if I leave it un bottle with airlock on for some time like 1 month? Would it be better to keep it on room temperature or cold cellar? I have no need to have cider clear but more taste is always good.
When bottling I have added small amount of apple juice to bottle instead of sugar. If gave some bubbles + quite a lot foam.
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