1. Have racked off my first bucket of the season. I'm planning to transfer to bottles with a bit of sugar to get a dry sparkling product. Last year I followed instructions that directed an early bottling, just a week or so after fermentation was complete. But I see that some leave in the buckets for months before bottling. Which is best and what effect does it have?
2. After enduring a slight delay to fermentation on the above (see other post), my third bucket has now had 5 days of non-fermenting after a dose of Mangrove Jack yeast. There is a slight pressure on the airlock but this seems like it might need a bit of help. What is the best way to get it started - and if that involves adding more yeast, how much to 25L?
3. I've still got apples on trees and for my 4th batch I'm wondering whether I can add some other fruit to give it a different flavour. I have access to blackberries and raspberries. Anyone done anything like that before?
2. After enduring a slight delay to fermentation on the above (see other post), my third bucket has now had 5 days of non-fermenting after a dose of Mangrove Jack yeast. There is a slight pressure on the airlock but this seems like it might need a bit of help. What is the best way to get it started - and if that involves adding more yeast, how much to 25L?
3. I've still got apples on trees and for my 4th batch I'm wondering whether I can add some other fruit to give it a different flavour. I have access to blackberries and raspberries. Anyone done anything like that before?
