I needed to free up some room in our refrigerator, so I finally bottled the cider that I made last Fall…September? October? Anyway, it bulk aged in 1/2 gallon carboys for months and I moved them into refrigeration when they started getting some carb/pressure in the carboys. I drank a few glasses, but it was kind of dry and boozie. It was made from a mix of crab apples, pears, Ginger Gold apples and Pink Cripps apples. I would have to go back and look in my notes to see what additional fermentables I added, but I do know that I bumped the OG up to 1.097 initially. The SG at bulk aging was 0.993, so the ABV was 13.65% at that point.
Once I combined all the 1/2 gallon jugs into a bottling bucket, I added a 1/2 cup of honey, dissolved in 1 cup of hot water. The OG is 1.000 and I’m not sure if that means the ABV went down and/or whether it will go up again as it carbs. Either way, it WILL be strong! I had enough left in the bottling bucket to taste and it is much nicer with a little sweetness. I hope that stays.
After bottling, I had 18 bottles and 1 tester that basically was the hydrometer sample, topped off with cider from the bottling bucket. In a couple days, I’ll check to see if I need to pasteurize. Glad to finally have this batch bottled!