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I understand that when making Cider, all the sugar / Honey & Apple Juice added will turn to alcohol and this is why the Cider tastes dry. But is there anything we can add at any stage to increase the flavour. I've read in some places about adding Vanilla Essence during the bottling stage. -...

I've just completed my latest brew and from reading my O/G to F/G its saying that the ABV is about 4% - 4.5%. But from using my Refractor is shows that the ABV is closer to 8%. Does anyone have any advice on this please. :wha:

Does anyone on here class themselves as a ticker when it comes to real ale drinking? I never really looked at it before but the other week and a few times since then, I have found myself doing laps around the pub I’m in checking every pump out trying to workout which beer (if any) I’ve not...

I prefer Cider over Wine and have been experimenting a little with my brews. I first started by just filling my demijohn with apple juice adding the yeast then bottling when ready with a little sugar. Was getting around 5% strength, but the cider was a little dry / sour tasting. I assume this...

My latest brew is really acidic. I only bottled it 5 weeks ago and gave it a little test yesterday. Will this go away?? :wha:

I at the point where I think I need to throw my current brew away… It’s been fermenting now for almost 4 weeks and I’m still only getting a gravity reading of 1012. When I started the brew the sugar I used was 800g of Dextrose and 300g of Maltodextrin. With a starting Gravity of 1042...

My latest brew is annoying me. It’s been on the go now for 16 days and is still only reading about 1016. I have not had any issues with the heat under the stairs but I’m thinking this time it may be too cold and I have now moved it upstairs hoping the heat will increase a little and kick...

I’m interested in building a cupboard so I can regulate the heat for my brews. My initial plan is for a small wardrobe sort of thing, that I will be cut to size under my stairs all sealed in with some reflective foil to keep the heat in etc… BUT I’m stuck for how to regulate the heat...

I want to start my next Cider brew using just carton apple juice as I was advised some time ago. The last one I did was a little sour tasting. What can I do to change this a litte?? Someone advised using a sweetener tablet before bottling. If so how many tablets per litre?? Will adding some...

Hi all; My beer has been in the fermenter now for 12 days and I’m still only getting a gravety reading of about 1020. Bubbles are still appearing at the air lock at a rate of about 5 every 4 mins ranging from 30 – 50 seconds apart. Why might this be going so slow?? Should I just wait and...

I’m doing a little research towards the carbonation of my brewing. I have recently started doing batch priming and I have to say that it makes the job so much easier and quicker than doing each bottle separately. But now what I’m after is some advice on possibly switching from plain sugar...

I'm after a little advice on getting my brew as clear as possible. My father in-law said they used to use an egg white many, many years ago. I'm interested in knowing what advances have been made in this area and how to do it. Thanks :wha:

Does anyone know about adding a sweetner to my Cider to reduce the sour/dryness off it. I say dryness because i'm just not sure. What is the effect this would have and if this is the right way to possibly go, then how much at what point should i add some.

Does anyone know of any AG Brewing courses etc where i can learn what goes on in more detail.

I did my first turbo cider about 6 weeks ago and I was told it should improve with time, but is still sour tasting. I want to do another very soon, what should I be doing differently?? Any pointers or guidance from start to finish would be much appreciated.

How can I improve the body of my beer? They always seen to start with a nice head but it quickly goes?? :wha:

My first turbo cider has a sour taste. How can a combat this in future.

I bottled my first Cider yesterday. It is a Turbo Cider made with just apple juice and yeast which came in at a respectable 5.8% ABV. It is currently under the stairs before I transfer it over to the shed at the weekend. How long should I be looking to leave the bottles. :drunk:

I've recently started to make Cider, the first one i did i added no sugar as i wanted to get a base line of how strong it would be using its on sugars, it will be ready for botteling in the next few days. This time when i purchased the apple juice, after i got home i realised it was only 50%...

I started the yeast for my Cider in some water with a little sugar last week and only pitched about half of it. I then left the rest of the yeast in the fridge. Is this yeast finished or can it still be used?? If so what do I need to do?? :wha: