Opened the other cider, marked '1', last night... flat flat flat, like Texas. Or Kansas. Or one of those other flat places. So, definitely, in the ciders, I have to change yeasts to carbonate, or bottle before the secondary fermentation is done. This one was also quite dry, but without the dry mouthfeel you get in a wine; sort of a smooth wet dryness. No sugar! But no tannins, of course. And no hint of ginger, at least not compared to the cider marked '0' which was actually the second one bottled that night.
I'm not sure which is which, but I think '1' is the difficult cider and '0' is the second batch, just based on the ginger-factors. I'll have to review my notes to be sure.
Not bad, still, but the other one was much better!
I'll have to whip up a new cherry version this weekend, I think, too.
Mmmmmmmm. Cider.