I started two batches of (what I hoped to be) hard cider in November, stuck them in the basement, and then promptly forgot about them. I used the recipe recommended by the brewing store: Unpasteurized cider + champagne yeast, stored in a glass jug with carboy.
The sediment has sunken to the bottom and the carboy is no longer blubbing. Is there any hope of saving the batch or do I just start over?
Thanks for your help, wise brewers!
There was a Campden tablet in there, too, but no sorbates. Haven't checked with a hydrometer (we don't have one and Wikipedia tells me what that measures) and haven't tasted it (I'll let my husband do that!) :)
I guess I'm just not sure how to tell whether it's safe to drink after all of this time (4 months). What should I be looking for / smelling / tasting?
Thank you so much, Pat! I think that's a good idea. Hopefully that functionality will exist at some point soon for the site - it is confusing.
I'll let you know how it tastes!