Finally got around to bottling my cranberry cider a few nights ago, it only took me almost 2 months to do so. But it seems to be coming together very nicely. The O.G was 1066 and the FG was straight 1000, so that was nice. For those that do not want to do the math that means a abv of about 8.7%, very nice. I used a Trappist Ale yeast, which really did a number on the cider. It's really not sweet and became nutty but the cranberries were wunderbar. Very acidic and tart, no alcohol presence at all. I ended up with 3 gallons of straight cider and I bottled half still and primed the other half with more cider.



I also did a little experiment I burrowed from someone on the ratebeer website. Got half a gallon of unpasteurized cider from a local orchard and added the dregs (the settled yeast) of a nicely sour beer (Jolly Pumpkin Oro de Calabaza). It took a bit of time for activation to start but then it EXPLODED with fermentation. Depending on how this works out I have a few possible routes to take:
A) take what happens and drink it
B) add more sour yeast, particularly from a geuze
C) and possibly if it is going well get a whole 3-5 gallons of unpasteurized cider and use this as a starter