flat cider

[shivvy]

I have made cider which has fermented etc and has been in bottles for approx 3 weeks. However I tried opening a bottle and it is totally flat.
Have I done something wrong? How can I get some life (ie bubbles) into it?
Thanks

[pauln90]

I never made cider but when making beer you put a teaspoon of sugar in the bottles to allow a seconday fermentation and leave them in a warm place for a few days to allow this secondary fermentation. The bottles are then left in a cooler place to condition.

Did you leave them in too cool a place after bottling.

Does the cider taste bitter or sour in which case bacteria may have got into the brew and ruined it.

[shivvy]

I put a teaspoon of sugar into each bottle and then left them in a cool place - as advised. Should it have been placed somewhere warm for a while after it was initially bottled?
It doesn't taste bitter/sour.

Is there anything I can do to but the fizz back in to it now?

[ACB312]

If it tastes sweet at all, there should be enough residual sugar to ferment to cause the fizz. I would suggest you make a starter batch of yeast - say 100ml warm water with a half teaspoonful of yeast and two teaspoonfuls of sugar. Once this is active and frothy, spoon about half a teaspoonful into each bottle (leave a couple of inches of air at the top) and leave bottles in a warm place for a few days. Try releasing the cap on one of them after say, 5 days and if you get an audible 'pssst' you're on to a winner. Now store them in a cool place, preferably a fridge if you've got room. Open carefully and pour into glass in one move, watching the sediment at the bottom and stop pouring before the sediment gets near the bottle mouth. It is not a disaster if some sediment gets into your glass - it just spoils the look and you have have to visit the loo sooner than expected....... Cheers, Andy

[perigra]

this probably isn't any hel but i often buy bottled ciders which are flat such as westons old rosie.

[shivvy]

Thankyou everyone.
I will try doing the starter batch of yeast ACB312 - sounds like a plan!