Cider query

[shivvy]

I have brewed cider and have syphoned it into bottles. The instructions say to leave it for a couple of months but don't say whether it needs to be in a warm environment or not. Can anyone advise on which you think it should be?
PS it was in the house ie warm when it was fermenting but it has stopped fermenting now.

[Donquixote]

The fermentation has taken place, it now needs to be left to condition. Store it on it's side, in a relatively cool place, for 2-3 months. This allows the flavours to mellow and develop, giving a (hopefully) more sophisticated taste.

[shivvy]

Thanks Donquixote - I thought so but wasn't sure.
I have another question for you! The cider is cloudy. Should I try to make it clear and if so, how?
Thanks

[Donquixote]

Hi Shivvy!

To be honest, i wouldn't bother now...if drinking a cloudy cider doesn't bother you, then just leave it. It will clarify slightly as it conditions, but it will never be clear.

To obtain a clear cider, the clarification needs to be done before fermentation... basically, when you press the apples, store the pressed juice in a cool place (you want the fermentation to start very slowly). All the cloudy matter will separate itself from the clear liquor, forming a thick brown crust floating on top, and often a thin layer of impurities at the bottom. It will take a good few days to clarify properly, between 3-7 days depending on the amount you're clarifying, but it's the only way (without using nasty additives) to gain good clear cider.
You can then carefully syphon off the clear liquor and leave to ferment in the usual way.

This is a very good page that will show you in much more detail.

http://www.jimsbeerkit.co.uk/cider_1.htm

GOOD LUCK!!!

[shivvy]

Thanks again. If this batch is anyway palatable I will follow your instructions next time.