Keg Up The Cider

Okay, it was finally time to keg this batch of cider up. In a few days, it'll be conditioned and I can drink it. The longer I can hold out before I tap the keg, the finer the carbonation will be, and the more thorough.

Wanna bet I can't wait past tomorrow?

Actually, I can, mainly because it's so much work you want every sip to be at it's peak. I can tell you from tasting the hydrometer sample (finished at .996, dry as a salt flat), this is a great batch. The challenge will be less in holding out before I tap it than stretching it out once I do. A nice, dry cider like this is so drinkable and refreshing, it's easy to drink it too fast.



On the flip side, the wild cider I kegged up with hope, forget it. I could probably tolerate its battery acid acidity. It's almost like a lambic that way. But the phenolics, whoa. It smells like a dirty diaper rescued from a house fire. I've never been thirsty enough to drink something that nasty. I poured it down the drain and double-sanitized all equipment that's been in contact with it lest any wild yeast that created that evil brew survive to wreck others.