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In the new cider-maker's handbook Jolicoeur writes: Some cider makers also apply a thin layer of vegetable oil, which will float on the surface of the cider, thus isolating it from the ambient air. Has anyone tried this and how did it go? Did the oil "behave" and stay on top of the cider, or...

These have turned out pretty good. 3.5 months in the 0.04 ml ones seem slightly sourer than the others but both are good. The ones drunk after 1 month and 2 months were too sour. The colour is beautiful but otherwise this small amount of orange juice doesn't have a strong effect on it.

21.06.2018 27 stopped Bottling: Day 21.06.2018 Gravity 0.998 Implied ABV% 6.0375 This time round I was a lot more careful. I didn't "rack" as such but I brought the fermenter on the worktop in the morning before bottling in the evening (rather than moving it immediately before bottling as...

What was final gravity?

Thanks. I used Gozdawa French Cider G1 (dry powder) (tolerates up to 9% alcohol, 10-30 degrees C fermenting, optimal 22-26. http://www.gozdawa.org/en/en-drozdze-fcg1 I hydrated it in warm water before pitching it as the package suggests.

Progress of fermentation so far: Day - Ambient temp - Bubbles 13.06.2018 27 continuous 14.06.2018 26 1 per 2 sec 15.06.2018 25 1 per 2-3 sec 16.06.2018 26 1 per 2 sec 17.06.2018 26 1 per 4 sec 18.06.2018 26 1 per 9-10 sec 19.06.2018 26 1 per 40 sec 20.06.2018 27 1 per 115 sec So it's slowing...

My (very basic) kit is as described in https://www.thehomebrewforum.co.uk/threads/first-attempt-at-cider.72960/ I also now have a hydrometer. In Feb I did a TC (as below but without the orange juice) and it took ages to get started, possibly because the juice from the supermarket cartons was...

Probably a stupid question but what is TC? I have started another batch, this time with supermarket apple juice - I will start a separate thread on that one.

Finished these just before Christmas. The last few were much less sour, and better tasting generally, so I obviously should have left them to mature for longer.

Been drinking these for the last couple of weeks. They didn't carbonate in the bottles - perhaps the supermarket 100% apple juice I used to carbonate has something in it? Opaque yellow colour. Sediment at the bottom of some of the bottles is well behaved and stays at the bottom of the bottle...

I'm pretty sure it had stopped fermenting by the time I bottled it. The apple juice I added earlier in the thread had made it restart then stop again. So in the end I threw away the first litre or so that came out which yes was mostly lees. Any ideas why I had so much lees? Is it from using...

About to start bottling today and I tried a small glass poured from the tap at the bottom (of primary). The consistency of it seems very thick (i.e. like ground apples). It doesn't really have a strong taste of any kind - though it seems alcoholic. Presumably it's not going to be that thick...

I don't have a hydrometer. By the end of yesterday (day 6) it had stopped bubbling altogether. Today, "to see what would happen" I opened the fermentation container and poured 2l of supermarket apple juice (100% juice, pasteurised no preservatives) into it (was this silly?) and it has started...

Thanks for the advice. I will get more bottles for the rest of the cider than. Fermentation has really slowed down today (day 5). About 1 bubble per minute - yesterday was 1 bubble per 4 secs. Have I messed something up or is that normal?

Making a first attempt at cider (in fact first attempt at home brewing at all). Any comments or tips would be very welcome. Equipment: I have a 30 litre white plastic fermentation bucket with tap, airlock, some stirrers. Recipe used: About 20 kg of apples, run through a normal kitchen juicer...