Recent content by wildfoodie

Thanks very much for your feedback guys. I added some yeast nutrient and that kicked things off. Hopefully the wines will all be fermented out to the desired SG levels within a couple of weeks

I put in the airing cupboard but that did not make a noticeable difference. I used young's re-start yeast. I bought it a few days ago so it's not old and I rehydrated in half wine half warm boiled water.

I made 6 batches of wine (sloe, blackberry, blackcurrant etc) of a gallon each. I started them all 6-9 months ago and after fermentation that was initially encouraging things slowed right down to the point where the SG was dropping by a couple of points per month. SG levels are still sitting at...

I have now moved it outside where the temperature at night drops to about 50 at night in an effort to slow it down

It's wild yeast. I have tried keeving but it did not work - https://www.homebrewtalk.com/f32/keeving-194360/ For future reference then, should I add a campden at the start to kill off the wild yeast and then add some of my own yeast so I can control the fermentation?

My cider is fermenting too quickly for my liking. The SG is already down to 1.02 and do not want it to go much lower. I have racked it off twice already and left some lees behind but there still seems to be plenty of sediment in the juice so it is still fermenting quickly. Will adding campden...

My latest batch of cider has some growth on it (sorry for the fuzziness of the pic) It has a vinegary smell to it. Does anyone know what it is, how I can get rid of it, and what I should do to prevent it in future? Will sulphiting work? And if so can anyone recommend a product? Thanks

I didn't buy any enzymes. I just used chalk and salt which I believe is the old fashioned way.

I mashed the apples up and let them stand overnight before pressing and then added chalk and salt in the recommended doses to the pressed juice, as you are supposed to do for keeving. First signs were good because my keeved batch had a very mucky head with lots of brown sticky stuff while my...

These are my concerns. In that case, can anyone recommend a cheap storage container to brew fairly large amounts?

Anyone done this? I'm looking for a cost effective way of brewing this year's cider and thought this may be the way forward.

Does pasteurizing not taint the flavour? I was under the impression doing so would give the cider a cooked apple-type taste

I have pressed a few gallons of juice but all my demijons are in use. I currently have the juice sitting buckets like this...

How do you prevent these occurring in the first place, and how do you get rid of them once you have them? Thanks

Hello, I pressed 4 gallons of juice yesterday which was a mixture about half and half of dessert apples and some rather more tart, sour ones but not quite cooking apple tartness. I've not added any yeast and am relying on the natural yeasts but there's nothing happening at all with regards to...