Force carbonation is the plan. Cider ages well, more like wine than beer. It helps clarify as well.

The result is below. Turned out well-I'm happy with it. It's drier than almost any commercial cider I've had, which I like. Sort of like a relatively dry champagne. It didn't clarify as much as I'd hoped with aging, but I don't really care. Curious to see how the next batch turns out with even more aging. I just need to get it to quit fermenting. It's been in primary for 2 weeks and isn't done yet.

:drooling:

That was tasty.

First: Props to Hockeydad. Had a taste of his first batch of homebrew and it came out great! Nicely hoppy.

Second: Decided to cope with my lack of ski time by bottling up a mead I put together a couple of months ago. It's still pretty raw (think honey-infused lighter fluid) since mead ages really slowly. It's also 15% alcohol, so just that will make it take longer to taste great. The keg is going to get aged a couple more months then force carbonated. The bottles are getting at least 6 months, with a year being a possibility. They'll stay still (non-carbonated). Also kegged a fresh batch of raspberry cider that's been aging for about 3 months. Should be good! Need to figure out what to brew next....

A belgian quad!!