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Can I force carb cider in a king keg? Just bought a new one and would rather not 2nd ferment. It's got the s30 top with a Hambledon bard cyl. It says just one squit of co2 to keep the beer (cider) flowing but nothing about more to force carb. Am I right in thinking that the pressure release...

Hi freester. My misses was there today using the equipment. Now we have 25l of lovely apple juice.

Cheers. I've always used a large scratter & press before at our local cider museum so haven't come across this colour. The pulp went brown quickly after it was mashed so I was thinking it was that process. This was the first time using a pulp master.

Hi guys. I haven't been on for quite a while so apologies for that. Made my first batch of cider at home this year with my new press & pulper. Now I'm not sure if it's the apples (harry masters junion) or the pulper putting too much air into the mix but I've never had a cider this colour...

Cheers Ian, I will brew short, maybe 20l & see what the og is.

I cracked a bottle open on tues night for mum to sample. No fiz but was too cold as it had been in the shed & was a tiny bit sharp at first till it warmed up, then was lovely. Going to let the rest mature before trying another. Thanks Tony, helpful as ever.

That sounds like an awful lot of sugar! The reason I bought the 1.5kg of malt extract was so I didn't have to add sugar which adds nothing to the flavour. A golden stag kit I left for 6+ months had plenty of citrus hoppiness left so would hope for the same. The result I'm after is a strong...

It was sat in 5l pet fermenters for 4 weeks before I bottled with no activity what so ever. I racked it into them from the main fermenter & let it sit & clear. Didn't test ph!:wha:

I bottled about 10 days ago & got 12 bottles of lovely clear light red wine. Well chuffed, it tastes fantastic! It has a slight bit of co2 dissolved in it so I think I will de gas next time.

I'm making this to be drunk in July 2015 at a summer party so plenty of time to mature. I couldn't find a kit I fancied doing, I wanted a beer of around 6-6.5% & a lot of them add sugar to plump up the volume. I didn't want this so will be tinkering with this kit with the addition of 1.5kg of...

Ok, so it's now sat in 2x5L pet fementers & has finished bubbling. It didn't taste horrendous when I racked it off so thats promising! Couple more questions.... Do I de Gass before bottling & should I add Stabiliser?

My feet didn't enjoy the feeling if I'm honest! As my pulp is already fermenting, do I need to do anything special when I strain it & transfer it to djs? Or just try not to get much O2 into it?

Hi Tony. I squished them with my feet then removed the stems. currently in Rome for 4 nights but left the pulp bubbling away & will strain it when we get back home. What's left will go into djs or 5l pet fermenter. would like to get 12 bottles but anything drinkable is a bonus!

Grapes picked, washed & squished. I have 15L of pulp sat in the fermenter with campden tablets.

I will find out this morning how many grapes I have but 2 years ago he had 2 dustbins full :)

PLEASE DON'T MAKE ME WATCH THAT AGAIN!!! :rofl: So, basically the same as the the elderberry & blackberry I made last year that are both still in the demijohns in the shed!

My mate is giving me his grapes, I don't know what they are (small & black) but he's had a bumper crop. He doesn't use them but doesn't want them to go to waste. Now, I've made wine from kits, juice & cordial but not grape. I have no means of squishing them except my feet! Do I need to do...

I have a gallon in a fv. I pulled the berries off with a fork, didn't freeze. Boiled the berries & rested for 2 days with pectolaise etc. Mashed, & strained & added to 800g of sugar. It went mad for about a week & has all but stopped now after 2 weeks. I was going to bottle 3L & blend the rest...

I have 3 bottles of 8 month old stag left & maybe 12 of around 5 months old. If you can keep your hands off for this long, you'll be rewarded with one of the best tasting pints you can buy. :thumb: :cheers:

Brian, I'm surprised the yeast survived in that heat. I had a kit on that died :( For all those who have brewed this kit, I urge you to leave a few for 6 months or so. I have 3 bottles of Golden Stag left that are now 8 months old & they are absolutely gorgeous. I saved maybe 12 bottles till...