some questions from a newb.

arturobandini · Post by **arturobandini** » Mon Mar 23, 2009 8:00 pm

Plenty of bottle brushes on the market that should be able to get in there and give it a good scrub. Just finished my last batch of cider and it was very delicious. Apple Nectar (cheap as anything and not even pure apple juice) pitched onto the yeast and grated ginger slurry from my ginger beer. Fermented out fast, bottled, primed, carbonated and cleared before being necked. Next time around I'm going to try and increase the quality of my juice and yeast to see if it affects the eventual taste.

ken · Post by **ken** » Mon Mar 23, 2009 8:09 pm

necked?

apple juice only costs 55 cents a litre here! that's about 50p I think.
you can't see in the picture but i have about 7 apple trees in the garden, i don't even no what to do with all of them.

RatboyOllie · Post by **RatboyOllie** » Mon Mar 23, 2009 8:20 pm

necked = poured down the neck, as in to drink it very quickly !

arturobandini · Post by **arturobandini** » Mon Mar 23, 2009 8:25 pm

"necked" - It went straight down my neck with very little time in the bottle. EG - That Cider was delicious, I necked it all.

You'll be needing a fruit press! A good mix of sweet eating apples and bittering apples in your pressed juice will make for an excellent cider. Mitchamitri makes cider this way and seems to have good fun and good success doing so. There is a wild yeast on apples which means you can just press the juice and it will ferment naturally. This method is hit and miss and I've little experience with it and you have the chance of letting all kinds of crazy yeasts take control of your cider. I'd wash the fruit in sodium met treated water. Press the juice from your apples, leave it for a day for the sodium met effects to fully dissipate then add a rehydrated yeast of your choice.

Upside to the second method is that fermentation should be a lot faster as traditional wild yeasts tend to be very slow (months) in fermenting.

ken · Post by **ken** » Mon Mar 23, 2009 8:39 pm

thanks, i though you meant something like "it carbonated and cleared before it had a chance to neck"...

ken · Post by **ken** » Mon Mar 23, 2009 9:03 pm

My 2 litre batch of turbo yeast turbo cider that I started on Friday went from 1 bubble a second to one every 30 seconds now.

ken · Post by **ken** » Tue Mar 31, 2009 3:34 pm

has anyone tried fermenting in a plastic container before? I am ready to try a 5 litre batch now but I'm not sure if using a plastic water jug will produce bad tastes.

Mitchamitri · Post by **Mitchamitri** » Tue Mar 31, 2009 5:03 pm

PM me if you need some details on making real cider - it a far more complex beast - both to make and the fantastic finished product - but well worth the effort.

will · Post by **will** » Thu Apr 02, 2009 12:59 pm

ken wrote:has anyone tried fermenting in a plastic container before? I am ready to try a 5 litre batch now but I'm not sure if using a plastic water jug will produce bad tastes.

If it's food-grade plastic, which I assume your water jug is, then you'll be cool and shouldn't notice any off tastes.

lollypopp · Post by **lollypopp** » Thu Apr 09, 2009 10:05 pm

So? what are you upto now? call in and tell us!

ken · Post by **ken** » Fri Apr 10, 2009 5:18 pm

I am making 6 litres of TC in my demijohn, i used liquid wine yeast from the pharmacy and apple juice.
I cleaned and sanitized everything but then my rubber stopper wouldn't stay in place, so i had to wrap a strip of paper towel around it.
for the first 2 days it did nothing, so i started to get worried and this morning i saw white mould floating on top! well it turns out the mould was just foam that looked a bit funny and the TC is now bubbling away fine.

lollypopp · Post by **lollypopp** » Sun Apr 12, 2009 10:25 pm

How do you keep the temperature right for that in your shed? and what do you consider the right temperature? so ken what have you mixed in there this time?

ken · Post by **ken** » Mon Apr 13, 2009 7:35 pm

lollypopp wrote:How do you keep the temperature right for that in your shed? and what do you consider the right temperature? so ken what have you mixed in there this time?

My shed? thats my living room... that little black thing next to the dj is a thermometer. I keep it between 18 and 21 degrees. I used Kitzinger wine yeast qnd cheap apple juice.

lollypopp · Post by **lollypopp** » Tue Apr 14, 2009 6:37 pm

I'm hoping to start a TC tonight? I must say the colour isn't what I expected? but it looks healthy, sorry for calling your house your shed, but it just looked custom made, so I put 2 and 2 together and made 3 !!

ken · Post by **ken** » Tue Apr 21, 2009 8:18 pm

I am brewing 10 litres of lemonade in two 5 litre bottles they started at 1070 with 1 kg of sugar and half a little lemon shaped bottle of lemon juice each.

did i use enough lemon juice? the hydrometer thing said it would make 9 percent alcohol but i would like to stop it at about 5 or 6%. I've got a bag of k2s2o5 is that the same as campden tablets? can i use it to stop fermentation? what else can i do with it? it's in powder form so how much should i use?

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