Making sippin pie questions

[J.M.]

I was thinking about making some sippin pie from one of the recipes here. I have a couple of questions. After I mix the ingredients together, should I store the results in the refrigerator or is the basement (probably around 60 degrees)OK? I will put it up in Mason jars, should I put the lids on loose or tight? How long can it be stored?
Since I have never had this before, is it served cold, room temp, or warm? Thanks for the help, I think it will be fun to try and give to some of my buddies that always tease me for being "old school"!

 

[GreyWhiskers]

JM,

I made a batch from the recipe submitted by Noah Mercy and it was great. Gonna make another gallon this week.

I wondered about storing it cause the apple juice label said to refridgerate it after opening. I didn't but kept it in a brown jug on the floor. It stayed cool if not cold. And two months later it was very good to drink at room temp. :thumbsup: GW

 

[Tsegoweleh]

Hello,
I store mine in the refidge. I like it cold. Dependant on the amount of preservatives in the apple, It will last longer if its cold. Of course, If its good... it wont last long anyway.

 

[J.M.]

Hi guys, thanks for the replies, I made up a double batch and its been sitting in the fridge for a week and a half. I will crack open a jar in a week or so and see how it tastes. Cant wait!

 

[GreyWhiskers]

I've got a gallon made and this weekend will be three weeks. Just long enuf. And a rendezvous to try it out too. :thumbsup: GW

 

[The Kansan]

I make mine (from the recipe I submitted here) about 2 gallons at a time and mix all the ingredients in a two gallon crock jug. I store it with the cork firmly but not tightly in place in a closet or a shed. I'll then transfer the contents as needed to a smaller "sippin' jug."

There's no need to refridgerate and, with the alcohol content, very little danger of freezing. Had one time where it was stored for more than two years and the only effect was that it was just a little smoother.

:thumbsup:

Kansan