First ever D.I.Y., leave and see how it turns approach to cider making
Apples from a disused orchard
110 litres pressed
left open with muslin covering for three days
Now contained in a mixture of brew buckets with lids on tight and demijons under lock
did not measure original sugar content
Been left undisturbed, under lock, outside in my summerhouse from start October
Tasted a glass full last night and its tasting really nice; Appley, alcoholic and leaves a little fizz type sensation in your mouth. Not overly dry which tells me it still has some fermenting to do? should i be expecting a super dry cider if wild fermented with no added sugar?
My questions:
How long should i expect fermentation to last with it being under ambient temperature of summerhouse?
Is it a case of checking with a hydrometer until i get same reading three days in a row (never used a hydrometer before)?
Do i have to wait until it finishes fermenting before bottling?
Can i naturally kill off the fermentation before bottling?
what do i do next? bottle and mature until i want to drink?
secondary fermentation? or fully ferment out at first attempt?
I'm in need of your help as I really have no idea
Apples from a disused orchard
110 litres pressed
left open with muslin covering for three days
Now contained in a mixture of brew buckets with lids on tight and demijons under lock
did not measure original sugar content
Been left undisturbed, under lock, outside in my summerhouse from start October
Tasted a glass full last night and its tasting really nice; Appley, alcoholic and leaves a little fizz type sensation in your mouth. Not overly dry which tells me it still has some fermenting to do? should i be expecting a super dry cider if wild fermented with no added sugar?
My questions:
How long should i expect fermentation to last with it being under ambient temperature of summerhouse?
Is it a case of checking with a hydrometer until i get same reading three days in a row (never used a hydrometer before)?
Do i have to wait until it finishes fermenting before bottling?
Can i naturally kill off the fermentation before bottling?
what do i do next? bottle and mature until i want to drink?
secondary fermentation? or fully ferment out at first attempt?
I'm in need of your help as I really have no idea
I'll leave answers for your other thread. :thumb:
