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So, you may or may not want to read this --- but I think this will be last post for this season... I've just attempted bottling the last of my stockpile and here are the results and dates... Things to note: Batch 1 - Very was pulpy and not very well strained Batch 2, 3 & 4 - Very well strained...

Thanks very much for the reply there. Well, it turns out today isn't going to be the day after all :) The place I take my kegs to be taken apart and cleaned are a little on the 'relaxed' side - so kegging and bottling will be tomorrow I'm thinking. Now, for adding sugar to carbonate the...

Morning all, OK - so thoughts needed on if today is THE day to bottle and keg 2013's brews... Below, first, is my timeline from last year (2012) and the results on first pour were "OK" but I did notice the brew tasted better as time went on... Probably that malolactic fermentation was going on...

Well, as ever, thanks for all your help. Quick update... Brew 1 is now well underway... It's a 60/40 split between a (badly) juiced batch of pears (it was my first go and it was a little on the pulpy side)... and 40% sweet apple 'cider' (no preservative, store bought fresh stuff)... We got 4...

Excellent... And what's your opinion on Oak Chips?

Oldbloke, Fair play. And you're right, of course! ;) So another idea we had for the third batch (the mongrel batch you might say) -- was to add in either Strawberries or Blackberries into the mix... Any thoughts for this? Strawberries, Blackberries and/or both??? I've just checked on the...

Thanks for the feedback gents... So I've been mulling it over and think that I'm gonna skip the force-carbonation plan and try and go for an old-fashioned bottling technique... I've got three nice glass carboys downstairs (that I bought used last year and never bothered with them). They each...

Evening everyone... Well, to start off - a big old fashioned 'thanks' for all the peeps that spoke out to help me get through my very first batch of cider making last September. As the nickname suggests, I took on board my Britishness and braved matters to produce some home made cider here in...

Well, thanks all the same amigo... Opinions on WHEN I should keg?

Hey, Thanks for the reply fella... Erm... OK... So, couple of questions from this: (1) Priming Sugar: What is/how much to add/opinions/success rate/etc (2) "AJ" --- no idea... :) Thanks for getting back to me matey :)

Hey everyone, So I've been making my first batch of cider (8 US Gallons) and put it all in a fermenting bucket back on September 24th... Added some campdens to disable any natural yeasts, then added Champagne Yeast on the 26th along with Tannin, Pectin, Yeast Nutrient and whatever other extras...

Thanks for the reply fellas... Champagne-style "EC1118" it'll be :) Also,, this morning I tested the pH level... It was a little on the acidic side... (So I haven't added more malic acid).. Reading of between 3.2 and 3.6 on the colour chart thing (So I'm guessing 3.4 or 3.5)... I didn't (and...

Hey guys, Don't want to make this a long post Long story short --- tomorrow (at 7pm UK time) is gonna be the day/time I add in some yeast to make my very first 6.5 gallons of cider. Looking for something as distinctly british as it comes --- got on hand every chemical known for this operation...

Hey guys, I did start this on an earlier "Introduce Yourself" posting - but all the replies seemed to dry up as soon as it reached the second page... Long story short, I'm living overseas - trying to (re)create a good English-style cider in time for crimbo Never made anything before and...

Well, good or bad - the deed has now begun... - I've sterilised my fermenting bucket with Soduim Metabisulphite solution - Left it to air dry (all but a few drips here and there) - Added 8 (US) Gallons of fresh pressed apple juice - Added 6.5 Campden Tablets (which is based on Imperial Gallons...

Hey guys --- found this advice on a website for Campden tablets --- "If you wish to ferment with a specific yeast, add 1 crushed campden tablet per gallon of juice and leave to stand, covered, for 48 hours. This will see off the wild yeast. Then pitch with a yeast of your choice." And, as this...

Hi all, thanks again everyone for your help and support --- OK, today's update: Here's my purchases for today: - Tannic Acid - Pectic Enzyme (Which I was told is Pectolase Powder) - Campden Tablets - Yeast Nutrient - Bung and airlock - Hydrometer .... and the last is the most important bit...

Brilliant! Thanks so much...OK so the plan for today is gonna be to add in campdens and then wait for tomorrow to get the rest of the stuff (handy becuase the u-brew shop that sells various other yeasts and stuff is closed on mondays) off to the wine place to get campdens though :) Any...

Thanks guys, This is all very useful stuff So, I just have a couple of questions with all this --- I note I've been recommended: "Malic acid go for 1 tsp per gallon. " --- I have 8 US Gallons which is 6.66 Imperial.... So, is the consensus 6 and 2/3 tsps to add? Now, as for "Tannin" ---...

Oh gees.... Confusion hit's once more... Yea, sorry Scott mate, "cider" in terminology this way is literally just pressed apples into a juice - nothing has been added to them whatsoever... (Well, shouldn't be --- some mass-produced cider's add in preservatives to prevent any fermentation ----...