Last night I mixed up a batch of what I hope will be sweet cherry cider. By morning, it seemed to not be bubbling, so I gave the lid a little poke and it exploded in bubbles! Blooboobobobobobobobobobobobooob..
... and settled down to a decent rate of bubble.
Tonight after work, it's bubbling it's little heart out! Oh yeah, them are some happy yeasty beasties.
Mmmmmm.
Once it slows, to the secondary with it! And then come bottling time? I think I'll have to add champagne yeast to this and all the others if I want fizz. I'm thinking that none of my ciders petered out due to lack of sugar, but instead just hit their maximum alcohol concentration.
My only concern is if I give it a much too robust of a yeast on bottling... will my bottles explode?