Recent content by Thrupney_Bit

Nice work Joe and really useful pics. I've been looking at those thermo pots too and wondering on a quick conversion so it's very helpful to see this. With regards to the false bottom could you (maybe further write up of what you've done?) and others comment on what I was planning to do? I'm...

Hi Calum I've been looking at this too and will pass on what I have learnt so far. Adding sodium metabisulphate (e.g CT) can permenently inhibit LAB but potentially you may well need to ramp up S02 levels quite high (more than I'd like) to make the effect permenent. Commercially (and on...

I'd echo what GA has said and give it more time. Six months as a minimum isn't unreasonable and it will mature and develop flavour. Just leave it in your DJ with sulphited airlock and wait. After suitable maturation time you can then taste and blend/adjust if you feel it needs it but right now...

Textile shop sold me mine at a fair price. Boiled and rinsed a few times to help remove the muck picked up during manufacturing. Organic unbleached muslin is probably the 'cleanest' option

Not used Stevia on account of reliable reports that is does have a bitter after taste. It is a 'natural' product though and some people favour it on the grounds that it is 'better' than Splenda which is artificial. In truth both products are produced using a reasonable amount of processing. If...

Patience with clearing is probably key here. Fruits high in pectin (apples, strawberries, blackberries, pears for example) can be troublesome to clear and pectolase will certainly help. If you have already added the enzyme then placing it somewhere cool and giving it some time should help the...

Although taste is very much personal I would not add any further acid. Typically total acidity of around 0.4% for cider is a perfectably acceptable value; not only for 'bite' but to prevent spoilage. I wouldn't add any further acid to your brew and leave as is. If anything I'd say the acidity...

Nice one, thanks chaps. Top tip GA re harvesting the crud, I hadn't even thought of that! Roughly how often does an airlock need topping up? I take it not often and depends on ambient temp, but roughly how often should I check it?

Yeah technically you're making a sparkling wine. A true champagne refers to the region in which it is produced along with grape type and fermentation methods. Protected identity, a bit like a Melton Mowbray Pie! You use champagne bottles as they are designed to take the high pressure generated...

With the primary fermentation in my Devon cider over and the malolcatic bugs added to my demijons I'm now planning to move my cider to the coolness of my shed for maturing. I think I'm going to leave this one for around nine months to mature if I can resist the temptation! My usual method is...

Usually my allotment but if you ask around you'll be surprised how many people have spare fruit. I bagged loads, for free, from people at work. Free Cycle is a great idea

Don't be put off by a lack of equipment. There may well be groups near you that run pressing days. You can use their kit in exchange for a small juice commission. There's also the option of hiring equipment. Here in Devon we have Orchard Link for example. If you want to buy your own gear then...

Yep I follow that method. Clear as muck! WaipitiDreaming - good luck with your endeavours, apologies to hijkack things somewhat. I'm not sure how much brewing you've done but remember that your young cider will taste fairly dry and slightly acidic. If you've used a champagne yeast then that'll...

Cheers Evavine that's grand! Many thanks.

Evanvine, if I expand a bit more could you check whether I am applying my science correctly? My understanding was that the kits titrate for sulphuric acid. Since apple juice from pressed apples is principally malic acid you need to convert the ppt of sulphuric of your must, measured from...