Bottle Conditioning

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shepp

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Last weekend I bottles 5 gallons of cider and 3 of them very fermented very clear using Harris cider yeast.
I have had them fermenting for 6 months during that time I racked them off once.
I primed each bottle with 1 tsp of sugar, I wonder as the cider is so clear, do you think there will be any yeast there for carbonation during conditioning?
 
shepp said:
Last weekend I bottles 5 gallons of cider and 3 of them very fermented very clear using Harris cider yeast.
I have had them fermenting for 6 months during that time I racked them off once.
I primed each bottle with 1 tsp of sugar, I wonder as the cider is so clear, do you think there will be any yeast there for carbonation during conditioning?
Click to expand...
Only one way to find out.
That's leave it a month and then open one. :thumb:
 
terrym said:
Only one way to find out.
That's leave it a month and then open one. :thumb:
Click to expand...

I think that's the best bet.
If nothing has happened, as it's cider, I can probably empty them into the bottling bucket, add some more yeast and bottle again.
Just means another months wait before drinking if no fizz.
 
If they haven't fired up, a trick I picked up when doing ciders and such is to flick a grain or two of champagne yeast into each bottle. It will ferment clean over a wide range of temperatures even if alcohol is high.
 
Well I might well be in luck.
I light dusting of sediment has formed at the bottom of the bottles, must have been some yeast present in this crystal clear cider.
 

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