Hey all,
I've been lurking about for a while, and getting close to trying to make some cider for the first time.
This will be with apples from a tree outside the place I rent from friends in Bristol. I'm told by them that all they know is they are 'eaters'.
Now, I wanted to do this as unadulterated, and more to the point as easily, as possible. In the course of my research I found this thread http://www.thehomebrewforum.co.uk/showthread.php?t=56243 (props to Chippy_Tea for suggesting in another post), and was particularly glad to see the following comment from Snake_2586:
"You do not need any of the additional ingredients if you are making a traditional scrumpy just wash, pulp, press and in the barrel it goes."
This is basically all I want to do. I accept as they are not cider apples it might not quite work, but I'm willing to take the risk on a first attempt. Also accepting some yeast might have to go in too, will cross that bridge as and when.
The reason for posting is that I wanted to review what I believed where the steps I'd need to follow, from what I had gathered from the posts I had read, and fill in a few blanks on the way.
So, I've already got the apples in the freezer. I'll then be defrosting them, juicing them, and putting in to a glass demijohn as the fermentation vessel, with airlock - **Question 1 - what do you use for sterilisation of FVs and subsequested containers? Old-school Milton? Does it need to be homebrew-specific?**
I've seen some comments about racking once or twice after fermentation for bulk aging, others that have suggested you can leave in the FVs all the way through. Also I've seen comments about temperature required for the fermentation - I'm worried about this, as I live in an old, cold house, and getting anything of a consistent 'room' temperature will be tricky, though I can follow recommendations I've seen for wrapping in a towel/duvet etc. Once the fermentation is over I can easily more to the cellar for aging - **Question 2 - Can I just leave it in the DJ with the airlock/replaced with a bung, without transferring to another container for bulk aging?** **Question 3 - Will I be OK to leave the FV in the warmest spot in the house, even if it gets cold at night? And I assume aging in the cold cellar will be fine?**
And that's it I guess. I know I'll want to decant once aged, and will try and stick it out as long as possible - probably take of a little every few months so I can see how it develops, and not have to wait the sometimes-recommended 12 months to try it at all!
As a last point, I'm likely to get hold of actual cider apples in a few weeks, so assuming this first experiment seems to be working, will give those a go too.
Sorry this has been an essay, and thanks for any advise!
Cheers,
Jake
I've been lurking about for a while, and getting close to trying to make some cider for the first time.
This will be with apples from a tree outside the place I rent from friends in Bristol. I'm told by them that all they know is they are 'eaters'.
Now, I wanted to do this as unadulterated, and more to the point as easily, as possible. In the course of my research I found this thread http://www.thehomebrewforum.co.uk/showthread.php?t=56243 (props to Chippy_Tea for suggesting in another post), and was particularly glad to see the following comment from Snake_2586:
"You do not need any of the additional ingredients if you are making a traditional scrumpy just wash, pulp, press and in the barrel it goes."
This is basically all I want to do. I accept as they are not cider apples it might not quite work, but I'm willing to take the risk on a first attempt. Also accepting some yeast might have to go in too, will cross that bridge as and when.
The reason for posting is that I wanted to review what I believed where the steps I'd need to follow, from what I had gathered from the posts I had read, and fill in a few blanks on the way.
So, I've already got the apples in the freezer. I'll then be defrosting them, juicing them, and putting in to a glass demijohn as the fermentation vessel, with airlock - **Question 1 - what do you use for sterilisation of FVs and subsequested containers? Old-school Milton? Does it need to be homebrew-specific?**
I've seen some comments about racking once or twice after fermentation for bulk aging, others that have suggested you can leave in the FVs all the way through. Also I've seen comments about temperature required for the fermentation - I'm worried about this, as I live in an old, cold house, and getting anything of a consistent 'room' temperature will be tricky, though I can follow recommendations I've seen for wrapping in a towel/duvet etc. Once the fermentation is over I can easily more to the cellar for aging - **Question 2 - Can I just leave it in the DJ with the airlock/replaced with a bung, without transferring to another container for bulk aging?** **Question 3 - Will I be OK to leave the FV in the warmest spot in the house, even if it gets cold at night? And I assume aging in the cold cellar will be fine?**
And that's it I guess. I know I'll want to decant once aged, and will try and stick it out as long as possible - probably take of a little every few months so I can see how it develops, and not have to wait the sometimes-recommended 12 months to try it at all!
As a last point, I'm likely to get hold of actual cider apples in a few weeks, so assuming this first experiment seems to be working, will give those a go too.
Sorry this has been an essay, and thanks for any advise!
Cheers,
Jake