Cider Digest #1860

Published in

· 8 months ago

Subject: Cider Digest #1860, 20 March 2014 
From: cider-request@talisman.com 

Cider Digest #1860                                         20 March 2014 

                 Cider and Perry Discussion Forum 

Contents: 
  Long term Cider Ageing ("Aaron J. Schwartz") 

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Subject: Long term Cider Ageing 
From: "Aaron J. Schwartz" <kida.se@gmail.com> 
Date: Tue, 18 Mar 2014 18:47:47 -0700 

Hi All, 

A question about ageing cider: I've read numerous sources that cider in the 
bottle does not appreciate with age once it is a few years old and was 
interested to hear opinions about this? Do people on this thread age their 
cider in appropriate conditions for more than, say, 1-2 years? Does it 
continue to improve? I'm mostly interested in bottle conditioned cider 
where carbonation takes place in the bottle (and maybe MLF) at around 55F. 

I'm interested in ageing some cider long term (normally I'd start to drink 
after 6 months of bottle conditioning) and I'll have answers to my question 
in a few years(!!) but thought maybe I'd get some experienced answers on 
this thread. I've got several single variety and blends recently bottled 
after having undergone primary fermentation for 4-5 months at temperatures 
oscillating in the 45-55F range. I rack once after a few weeks of primary 
to move the cider off lees and slow the fermentation. 

I'm particularly interested in any very high carbonation examples as I've 
got a case of champagne bottles which should end up with 3.5-4.5 volumes of 
CO2. I don't think oxygen exposure will be a problem because I've got 750ml 
bottles that are crown capped, or in the case of the champagne, they have 
plastic stoppers and wire hoods. I don't plan on disgorging the 
champagne...just leaving it on the lees in the bottle. 

Thanks in advance, 

Aaron 

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End of Cider Digest #1860 
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