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Definitely not a bargain for the 6L one!

I manage to pick an 18L one from a slightly further away shop - the local one had the 6L ones. Sure enough, the 6L and the 18L were both £39.99, which is a bit odd. I'm not complaining though!

I spotted them too, thanks.

There are other options though - 133060252654 18L is £47.99

I just had a look for that and it's only the 6L that's at £46.98 - the 24L is £99.99 and the 18L £80.48.... :(

Where did you buy it from?

I'm keen in this, although I'm curious to see if all three different sizes are really the same price...

By the way, another thing I tried was making a ph tester with red cabbage water - I established that my cider was quite acidic, so added chalk. I did read that high acidity juice does not need campden powder at all.

I am pleased to report that, suddenly, my fermentation kicked off over the weekend! After trying various things such as champagne yeast, decanting, starting a fermentation with shop-bought apple juice and mixing it in, it suddenly started over the weekend! It was a very vigorous fermentation as...

Yes, built with my own fair hand! Loosely based on this design: http://www.the-gift-of-wine.com/cider%20press.html Although I used whole pieces of plywood (just because I had some) which makes it stronger. I also switched to a bottle jack as the scissors jack is not suitable! I will also need...

Thanks for the advice - I may give that a shot.

Quite a lot of effort went into this so I'm not willing to give up on it!

Did you mean to impart some sage advice?

The demijohn with some of the juice with too much campden and a carton of fresh juice is showing a little bit of activity today, but not enough to bubble through the airlock. I may need to try decanting, stirring and splashing to try to remove the sulphide AND dilute with Aldi's fresh apple...

The juice that I pasteurised (no campden powder) is down to 1000 so it's definitely the campden that's caused the problem with the bucket batch. In another demijohn I've diluted some of the big bucket batch with a carton of fresh apple juice - I'll see if that kicks things off. Might try...

It was a half teaspoon per gallon, as per the instructions on the packet: 'use 1 level teaspoon (2.5g) which is equivalent to a campden tablet and sufficient for 1 gallon (5 Litres of wine, cider, mead). A higher dose of 2 teaspoons per gallon can be used for longer term storage of your brew to...

OK - that's an interesting option. My neighbour says he still has bags of apples, although they are cooking apples, so that would change the character of the cider I guess... but I might get cider at least! Not sure I want to go through the rigmarole of pressing more apples though! The other...

This is the very stuff I bought, including instructions. Maybe I was not precise enough as it sounds like a little too much can ruin a brew! https://www.brewstore.co.uk/campden-powder

I think you are right - it must be the campden powder that is acting as a preservative and preventing the yeast from working, even after 10 days and pitching new yeast. Maybe crushed campden tablets would have been fine, but I suspect 5 level teaspoons of campden powder is way too much for 4.5...

Well I bought a new sachet of yeast and pectolase from Wilko's last night. I added some pectolase to the bucket. With the yeast, I hydrated it with some fresh apple juice (only containing ascorbic acid) water and regular granulated sugar - within 10 minutes that was frothing away, so I pitched...