Recent content by Daddyfoxuk

Evening all, checked the gravity today it's at 1.050... I plan to bottle around 1.010 add a coopers drop and 1 to 2 teaspoons of splenda... any thoughts? Cheers.

Thanks for the info... so does the yeast not have to be active for carbing my bottles with coopers drops...? Think I would like to bottle around the 1.020 mark... would I just bottle it at this point with sugar to carb then when it reaches enough carb either cold crash or pasteurise...? Do I not...

Hi all, 1 week in and it's still fermenting well... I was thinking could I bottle this around 1.030...? I don't want this too dry quite sweet actually and would like a fizzy cider... is this possible and how would I go about doing this? If I add Campden ( I think) tablets to stop fermentation...

Hi, I do plan to bottle carb in 500ml bottles... I was planning to rack at about 1.010 use a carbination drop and back sweeten with a little splenda...? Or could I back sweeten using apple juice that I originally used or does it need to be concentrate...? Thanks again.

Hi all, just over 2 days into fermentation and it's not overly active yet... is this normal...? Thanks.

Hi guys, thanks for the advice... started this morning 3 parts apple juice and 1 part strawberry ribena along with tannin and pectolase... used lalvin 71b yeast. OG was 1.060... What should I let this ferment down to...? Ive got my fingers crossed lol. Cheers all!

Hi all, I made a mixed fruits cider for the Mrs but this tasted more like wine and wasn't particularly tastey lol! Can anyone help with a simple recipe for an apple or strawberry cider...? Thanks for any help! :)

Hi all, Mrs loves Koppaberg Cider strawberry and Lime does anyone have any easy recipes I could try would love to have some ready for the summer!!! Thanks :)

Turned out not to bad at all... taste of summer fruits at about 5.5% Not bad for a first attempt.

Hi, if you look at the empty shot glass that's what's left at the after 24 hours or so thick sediment how do I get rid of this? Thanks all!

Hi, thought the head room was a bit much... Ideally a fizzy cider so how would I get there lol? Thanks for the advice!

PS we did lose some of the cider when transfering it as someone wasn't paying attention grrrr lol!

Hi all, I have now transferred cider into a second demijohn, reading had been at 1.000 for 48 hours.. It still looks a bit cloudy but not as bad. What's my next action as I will be using bottles and how soon should I been look at bottling this...? Thanks for any advice!

I have added it but a few days after fermentation had started... It is very cloudy yes :( please help!

Morning guys, took a reading last night its now down to 1.000 this meaning it's done...? Left the sample in a glass over night but there's loads of like sediment in the bottom of the glass this morning is this normal and how do I get this to dissappear? Cheers all!