Search results

@Roddy Thats 20 l of apple juice, 2 l concentrate and 3 kg of sugar. @Dutch You are right. Its down to 998 now and the funk is gone, yeast smell has reduced substantially and sweetness as well.

Ive got a 20 day old batch of (high quality clear super market apple juice) apple cider that started at 1.106 and that is now down to 1.004 (14% abv roughly. I've used ec1118 campaign yeast ad nutrient. Its been pleased semi dark and between 22-24c. Since its my first big batch I've been tasting...

That looks great!

Ive had a go at a simple ale, some hard cider and rosehip an hoped mead. Are the any other easy and gratifying beginners brews out there? :-P

20141026_184944 by peppenofsweden, on Flickr The last one is done. Dry yeast for sweet doughs. First bubble from the air lock after just one hour.

2014-10-24_07-22-15 by peppenofsweden, on Flickr Moved down in the cool basement after 6 hours. This morning (day 2) the fermentation had gone up to one bubble each 6 second. Looks like I'm out of the forest here. :)

I an unexperienced swedish brewer trying to brew some and learn some. I might start with apologizing for the abuse of the language that is to come. I've made two 4,5l test batches with the following recipe. 4 liters of Finnish ecological pressed apples 4 dl of ecological Finnish concentrated...