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Thanks. After posting on here, before your reply I also asked on another forum and got a contradictory answer. That reply suggests that fermentation will halt under the pressure and that I should put an airlock on the barrels bung. What do you think? Is there some kind of calculation anyone...

Hi, I have 600 litres of cider which was racked for the first time yesterday, 200 litres of which was racked into 2 x 100 litre oak barrels. Before racking, the cider was still fermenting at a rate of one bubble (through the airlock) per two minutes. This was due to cool weather here and the...

Helloooo. I have two batches. One measured about 1.058 O.G and is now 0.998 after about 8 weeks. Quite dry, not fizzy, no yeast sediment at bottom. About 700g of sugar was added to 16l of juice. My question is about the second batch. I didn't add any sugar and forgot to take the hydrometer...

It smells pretty alcoholic especially when I first lift the lid, the same as my other brew. Was planning on fermenting it a lot longer. Should I scrape the white bits off the top then let it continue?

Hi, I have one 16 litre cider brew which is fine - bubbling away and no white growth. I have a second 11 litre batch, brewed a week later which is also bubbling away nicely but has developed a white growth on top. Anyone know what this is and how I can get rid of it? Or is the batch already...

Done, cheers!

Hi, first 16 liter batch of cider has been fermenting nicely for a week now. Did a second batch of 12 liters yesterday and added 3 crushed Campden tablets - no yeast or anything else added yet. My mate at work made me some replacement blocks for my apple press and I want to return the favour...

Anyone? I think I am going to add (brown?) sugar to boost it up to 1.060 - does anyone know around how much sugar that will take? Also I have 33g of Nottingham Ale yeast. On the packet it says dosage: 1g/L so should I add 16 grams or would anyone with experience recommend adding more? Dissolve...

Sorry, should have mentioned. It is cider made from apples from a couple of nearby trees (eaters)

Hi, just about to add the yeast (& maybe sugar) and checked the S.G. reading: 1.042 = ~5.5% My hydrometer table tells me to subtract the final ABV from the original. I read that Nottingham ale yeast will finish fermenting at 1.005 (which is 0.6% on my hydrometer table). So does that mean that...

Thanks oldbloke. So dont bother with the demis at all? I wonder whether do start the fermentation in the demis instead of the fermenter then. Is there an advantage apart from seeing the bubbles (my fermenter doesnt have a hole for an airlock, how would the gas escape?)

Hi, I've brewed beer from kits a couple of times before but this my first proper cider brew. I've pressed 16 liters from my tree and a mates and just wanted to check what I've done so far and my planned next steps are right so that I don't end up with moldy apple juice. So far I have...