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Be aware with BiB / PET bottle storage/maturation - I was advised to rack into BiBs last year but didn't hear any warnings about the resulting shelf life which is suggested as only 3-6 months in the Andrew Lea book (less for PET, I think) - oxygen can permeate inwards via the walls or outlet...

Would your cookers actually have much tannin? They do add the sharpness to dessert fruits. I thought a few crabs / wildings could be good - the really sharp mouth puckering ones - high in acid and tannin. If you find a tree you'll probably find it laden - all the ones around here are regularly...

I've heard people (/or the packs themselves) say that you should use the whole pack for anything from 1 to 5 gallons - sure that half the pack would be fine though - of course they will multiply, so half dose should be fine.

I didn't expect to, but got the 50kg of possible blakeney reds scratted today - actually with the help of my 4 yr old son - so, further experiments! He was surprisingly really good with it, well behaved & interested, and we got through it pretty quickly & efficiently + had fun. I'm going to...

Yeah, I'm pretty damn lucky! When I saw the trees earlier in the year I felt I was in heaven! Yes, I did press quite quickly (hour max) but had recently heard about the maceration process with high tannin pears (these weren't too high tannin I didn't think) - Tom Oliver suggests leaving for at...

Thought I'd share what I got pressed today having collected about 130kg of unknown variety green perry pears from a nearby orchard yesterday (hopeful WPCS DNA tests will reveal the pear variety shortly..) There's a very few (possible) blakeney reds in there too - 2 of the old perry pears in the...

Refund now received. (previous message should have said 'not the boss, Paul' but editing isn't working at present)

Still no reply to my emails, though I did get a call from the shop (not Paul, the boss) yesterday asking what I wanted to do - the worker sounded pretty frustrated with how my case was being handled by the boss. I started a Paypal chargeback on Monday. I ordered similar products from HopShop -...

Another option for making a more west/hereford cider from mainly dessert fruit may be add a small percentage of crabs/wildings - you know, the small buggers which grow in hedgerows - try them and you'll see how sharp and bitter (mouth puckering) they are. But depends what you're after - east UK...

Yeah, sloes aplenty on untrimmed hedges - seem ripe enough now (lots of things a bit early this year) and you can always bung them in the freezer to simulate the first frost. Not entirely sure what the first frost is necessary for.. maybe breaks them down a bit / releases juices a little more...

I was lucky to get a couple of 2nd-hand Speidel 100L ones for £25 each from a local cider place closing up - they're usually nearer £100. If you're UK based then Smiths in the Forest of Dean are worth a thought - check this 160L container for under £20...

PS - I did read the rules & search for other mentions before posting this. I believe it is a fair review of the service but am happy to discuss if the mods feel the posting is not appropriate.

Sad, but please be wary of this website shop. I placed an order for fermenters etc on 6th Sept - received a 'shipped' notice on 7th, though without correct tracking details. order was meant to be sent with UK Mail but nothing received. (turns out UK Mail contact number in email is wrong & that...

Maybe he said 'you want to mull it' as in make mulled cider out of it as suggested above.

Good points on the racking waste and temp fluctuations - hadn't considered those two points.

Certainly easier to move demijohns - those 5 gallon fermenting vessels (screw top ones with 2 handles) are hard to move on your own - feels like an over inflated swinging sack between your legs! (carrying from the base may be easier). Nice to be able to split up for experimentation - we've been...

PS - stewing first doesn't sound like a good idea if you want to brew. Volume-wise, i think I used about 2 trugs (40L?) to make 2 gallons. Racked quite early due to excess sediment (used a home juicer - ****..) and topped up with sugar water. Stupidly lost the OG readings..

I'd think it'd be like cider - you want tannin & acid levels which dessert pears probably won't provide. (happy to be told I'm wrong though!). Apparently it'll make alcohol, but the taste may be bland. Well, I'm experimenting.. I have a couple of gallons ready to bottle made with 50% dessert...