Search results

Touche! :D We've been glugging booze for thousands of years though. Aspartame on the other hand is a modern production, not naturally occurring and has had it's effects and intentions heavily debated. Everything in moderation no? OK, I'm going to add 200grams of sugar to each gallon, Then...

Ok, so the yeast mainly lives in the sediment!?!? Not in solution in the cider? That's great news! I can pull the liquid out of me demijohns in to bottles with a spoon full of sugar with no risk of further fermentation?

Nice attitude ;) x x Splenda's not for me either. One of the main reasons I am brewing my own cider is to to have complete control over what goes in it and the whole process from start to finish. Potassium Sorbate seems like a possibility. In the old days would they have just heated it? Or...

Wow, thanks so much for the reply, very helpful. With my start of 1040 what would possible alcohol percentage be? I'd like to end up with 7-8% abv. Maybe I'll add 200g of sugar per gallon???? I was wondering about how to stop fermentation at the bottling stage so that I don't end up with a...

Hi, thanks for your continued support guys. I've got a fair few gallons of cider bubbling through my airlocks now, I intend to let it bubble for a few weeks then bottle it. My juice had a fairly low sugar content in the end (about 1040) so I want to raise it a few points to make a "strong"...

What are the laws with bottling and selling vinegar? Either way, I am involved with lots of grass roots projects, festivals and events. I think I could sell it all/ give it away as a great present. Anyway, it's all going to be delicious cider! ;)

Wow thanks Tony. Great resource. It appears that you can't go to wrong with the vinegar production. Am I right in saying that the worst case senario for all cider production is that it all goes wrong and you end up with apple cider vinegar? For example, if your cider is nasty tasting you can...

OK, I've just bought a paint mixer from Screwfix for £4 which I might modify slightly... I'll see how I get on with that ;) Thanks guys.

Thanks!

I have found a health food shop locally that sells Cider Vinegar that is unfiltered and unpasteurised. It contains the "mother," bacteria from the vinegar. This would be perfect to "seed" my vinegar production... Well away from my cider of course! My question is, do you think I should still...

It's a cheap entry level pulping device. A white bucket with a blade inside powered by your own household electric drill. At around £20 it seems like a bargain, so wondering if anyone's had experience with it's effectiveness. Or an alternative? Yesterday we broke two buckets smashing...

Nice idea with adding some malt vinegar! I guess it would have to be un-pasteurised/ preserved though? Indecently, I've left the sediment in with my brewing cider... "dirty farm yard" style! HaHa. I'll juice some more apples for my batch of vinegar. ...lets say hypothetically that someone's...

I've got some cider on the go. How can I make cider apple vinegar? Yeast makes alcohol... then the alcohol can be turned into vinegar by bacteria. Is this right..? How can I allow this process to happen? Thanks for providing this rescource

I'm picking up some eating apples tomorrow, I'm going to add their juice to my demijohns that are currently 3/4 full with cooking apple juice (that is very sweet anyway - and already combined with champagne yeast) Sound good?

It tastes VERY nice :) The S.G is 1050

OK, so we've started juicing and the juice tastes AMAZING! Really sweet and not acidic tasting. Is this anything to go by? Or will they become more acidic overtime? (I'm no chemist) If I mix with eating apple juice at a later date is this OK? Thanks dudes.

So what's the problem with an acidic cider? Will it cause problems for fermentation, or will it simply taste like vinegar. Indecently, my girlfriend wants me to make her some cider vinegar, can I do this by just allowing a batch to get "contaminated" from the air? Thanks again.

Hi, I've made myself a press, collected loads of apples, got some dimijohns, airlocks, champagne yeast, and some sterilising powder to mix and clean equipment. I'm good to go. Except, I have a vast majority of cooking apples. What results should I expect? A very bitter dry cider? Perhaps I...