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Hi Moley - It is going in a corny so priming is not an issue - I just need it to be clear and flat!

This is proving a bit more difficult than I thought! I just can't seem to stop the Young's cider yeast from fermenting. So far I have added a double dose of Potassium Sorbate and a single dose of camden tablets, put it all in the garage where it is very cold and the yeast just keeps going...

yes I thought around that

OK everything has been added along with 4 litres of apple juice to make it drinkable! If the ABV was 7.6% when it was 23 litres, what would the ABV be now that I have added 4 more litres of juice?

Hi Tubby Shaw, How much Potassium Sorbate should I ad to a 23 litre brew?

Oh I had no idea it was a repackaged champagne yeast!!! Thanks for the tip off. I have checked it and it is down to 1005 so I have moved it straight away to the garage to crash cool (pretty cold out there at the moment! Tried it and it is pretty dry - can I add some apple juice to sweeten it up?

I also have a batch of TC in the fermenting bin OG 1060 (added some sugar) - currently at 1010 and still going. My worry is that the yeast - Young's cider yeast - might take it down to sub 1000 and make it very dry. As this is going in the corny keg, can I put it into the secondary fermenting...

Hi Bobbyaro, It is best to bottle / keg when the hydrometer reading has been the same for 3 days as this will indicate that fermentation has indeed stopped. So take a reading tomorrow and one the day after and if they are all the same it is time to bottle / keg All the best Bill

Thanks for the info

Quick question - What temperature should I ferment cider yeast at?

Interesting thought by Aleman. If you have a legitimate business then it is actually illegal for them to refuse to supply you as they are effectivley creating a cartel. That said they may have all sorts of tricks up their sleave around credit terms etc.

Yep VPW is great for bottles, FV's and plastic barrels, just don't use it on any stainless steel as over exposer can cause problems. I tend to fill my FV with a VPW solution and then put the bottles to be sterelised in in batches. That said I have given up on bottles and moved to a corny keg...

Hi EllisD Do you have a hydrometer? If so check the gravity now and in 24 hours and then 24 hours after that. If it is going down then the yeast is still alive and converting the sugar to alchol. If it remains constant then the yeast has been cooked and has stoped working - Unlikley at 31c...

That is alway an option if you want it to be more livley, depends how you like your lager. Some draught lagers like Kronenbourg 1664 are relativley flat, whilst others like Heniken are very fizzy. If you want to use a barell in the future then it will need to be a corn keg which can withstand...

Not a problem as such, it is just that plastic barrels tend to have a maximum working pressure of around 12psi anything above that and the release valve vents it off. Now this is fine for relativley flat beers such as Bitter but not great for lagers which tend to want a higher pressure to give...

Hi, Yes you can, providing you clean and sterillise it first. There is an excellent recipe for "Turbo Cider" on this forum which uses nothing more than Apple juice and a sachet of cider yeast - Not done it myself yet, but it has had rave reviews and as soon as my corny is empty I fancy giving...

Does it have a valve at the top for injecting co2?

Hi Stephenaxe, What sort of barrel is it?

Yep - I would agree - 1.004 is low enough - If it does not change over 3 days then I would go ahead and bottle

Hi Mikeyt69, 1018 sounds high. A few questions: 1. What temperature are you fermenting at? 2. What do the instructions say the final gravity should be? 3. What was the original gravity before you started fermenting?