Last Activity:12-06-2016 12:52 AM
Age:26 years old
Likes Given: 2
24 Likes on 22 Posts
Posted in thread: White residue inside cider carboy on 12-01-2016 at 07:19 PM
Just lumps of yeast, completely normal. I usually give mine a swirl to get them back in
solution and stop them going gross.
Posted in thread: Need names for Cider. Funnier the better! on 11-24-2016 at 01:18 AM
Posted in thread: Presweetening cider with Xylitol on 11-16-2016 at 07:10 AM
You can, but I wouldn't risk any potential off-flavours. Go the safe route and add it at
Posted in thread: did I sanitize enough? on 11-15-2016 at 10:14 AM
I personally wouldn't even think about using them if they had any mold in them whatsoever. I've
had too many bottles wasted because of how hard it is to remove. I bath in hot soapy water,
then rinse w...
Posted in thread: Fermentation, how long? on 11-10-2016 at 09:40 AM
Let it ride out, I leave mine alone for a month or until clear until I transfer or bottle it.
As above said, use a hydrometer to measure the specific gravity, the same reading over a few
days is a bet...
Posted in thread: Fresh pressed cider had two layers? on 10-31-2016 at 09:55 AM
Pectinase can be added post fermentation but isn't as effective due to the presence of alcohol.
I find that time and patience are best at clearing but you could try some gelatin or chitosan.
Posted in thread: First time brewing a apfelwein - no sign of fermentation on 10-30-2016 at 05:38 AM
It won't kill the yeast and it probably won't affect the fermentation at all in the first week
or so. Leave it a week then think about transferring. I would also take a sample while
transferring and m...
Posted in thread: First time brewing a apfelwein - no sign of fermentation on 10-29-2016 at 05:41 AM
Air lock bubbling is not a good indicator of active fermentation, you might have a leak around
the bung or lid which is allowing CO2 to escape.As a side note, no need for pectinase in juice
Posted in thread: Cider carbonation in bottle - Not optimal? on 10-28-2016 at 08:51 AM
I would wait at least 2 weeks
Posted in thread: Can It Be Saved on 10-28-2016 at 01:27 AM
Let it ferment down dry again and re-prime/re-bottle would be the easiest thing to do, not the
quickest thing to do.Edit: or bottle again now and look into pasteurising.