Recent content by thebeardedweirdo

Hey. I made a cider 4 months ago and it's bottled and aging. It ok not great. I read the flavor will settle with time. But I'm planning my next batch now but here in chile we don't have access to cider apples. I've been looking and all I have access to is Granny Smith, royal gala, pink lady, and...

Ok thanks just making it now. Doing the mash. When I do the second mash do I pour water over grain or remove grain put water and add grain. Sorry for all questions but want to get it right this time

And is full boil important cos my stove top isn't hot enough for full boil 6 gallons but slow boil is ok. Should I just boil later

Thanks. Aso how much does temp drop adding grain

No it's a basic cooler no false bottom just for keeping temp. All grain

Hello all. I was in to homebrewing a few years back and made probably six or seven batches. None were really any good I think I was doing it wrong. Any way I've decided to get into it again and am determined to do it right this time. Have been looking at videos online and I think I was mashing...

That's the whole point. Been reading up on sorbate and it ends out that its possible to ferment with it. Just need a strong starter with enough yeast cells to carry it through. Looks like il be ok. It's bubbling away.

And it's fermenting

Thanks will let know what happens. It was either that or the out of date campden tabs.

Well it was a mix of sulphite and pot sorbate. Read on quite a few posts that if I make a strong starter and wait 36 hrs then will be ok

I added the stabiliser. Do any of you know if I need to leave it open for the 36 hrs so the chemicals can evaporate or is it ok to leave closed

Thanks for the replies. Just found somewhere that its ok but only if use a starter also I have yeast nutrient so will also bump up the count.

Just finishing pressing 20liters apple juice and want to add yeast as oppose to wild yeast I have some campden tabs 2 years out of date or so,e wilko stabiliser which has sodium metabisulphate and potasium sorbate. I have read that the latter could stop the pitched yeast when I pitch 24 hrs...