Last Activity:05-22-2009 5:04 PM
Posted in thread: My wild yeast cider on 12-31-2008 at 12:32 AM
Just go with it, its not real scrumpy cider if you add to much. It will be tart until its aged
this is how it should be, we in England class this as class 1 cider, if you like magners or
Posted in thread: Cider FAQ's on 12-11-2008 at 10:05 PM
gwin99 top of this page there is a FAQ and a search facility, if you cant find what your
looking for just post. Alot of us are noobs and you will always find new people joining day by
day so there wil...
Posted in thread: Commercial ciders at the local store... on 12-10-2008 at 10:25 PM
I cant believe some of you guys like strongbow and blackthorne, in the uk these are the ciders
you would buy only if you had to. Joe you will have to drop me your address and i could try to
send you s...
Posted in thread: Question about Malolactic Fermentation on 12-10-2008 at 06:37 AM
We ferment using only the wild yeast, when we move to secondary we add brown sugar around
250grams to 25 litres and yes an airlock then leave for next year in the garage to age.
Apparantly (so we have...
Posted in thread: Complete begginer - set up help needed on 12-07-2008 at 09:50 PM
Try Art of Brewing in Chessington Surrey they have a web site and are really helpful UK
Homebrew Shop | Beer kits | Winemaking Kits | Cider Presses | Home brewing | kegs | barrels |
microbrewery | yea...
Posted in thread: help! i want to make cider ..not apple pies! on 12-07-2008 at 09:23 PM
Maybe Re racking and campden tablets is the right way to go this time , here are some tips When
you next pick your apples to make cider, pick them from the tree and not off the ground this
will stop a...
Posted in thread: Sweeten and add fizz to Cider on 12-03-2008 at 11:40 PM
Has anyone tried useing a Soda Stream to fizz, you can get them to use 1lt bottles now.?? So
you can then fizz on demand.
Posted in thread: Cane sugar vs. brown sugar for grape cider on 11-07-2008 at 05:05 PM
In the UK cider above 10% then really becomes an apple wine
Posted in thread: organic vs additive on 11-01-2008 at 06:57 PM
Thanks, Firstnten that article is very interesting. You say you have a good understanding of
biochemistry and fermentation so you must be able to come up with some great recipes keep us
Posted in thread: Temperature question? on 10-30-2008 at 05:53 PM
Unless your garage has a heater you will need to keep it indoors, I have just had the same
problem, in the uk, in a garage, no fermentation. as soon as i placed it in the warm the
bubbles started. My ...