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Hi, we have a king keg filled with 25 litres of cider and are looking to force carbonate it. However, the valve is an old one, so we need to buy a new valve and some c02 canisters. Is an s30 valve a good idea? If so, where can we get some co2 that fits that valve? Any help would be much...

Hi, I have a bit of a problem. I currently have about 15 1 litre bottles of carbonated cider (used priming sugar) sitting in my garage ready to drink. They all have a small amount of sediment at the bottom. When drinking a bottle, the first couple of glasses taste pretty good, however, as...

Hi, I've left my cider in wine bottles outside in the cold garage for a couple of nights now and am planning on transferring it to plastic bottles so that I can add priming sugar to carbonate. However, I've heard that this 'cold-crashing' removes the yeast from the cider? Will there be any...

Hi, would it be possible to carbonate my cider in plastic bottles using priming sugar, and then once carbonated transfer the cider to wine bottles to mature?

Hi, I've posted a couple of times on here before and found the answers very helpful, as I now have 27 wine bottles full of cider maturing! Anyway, I bottled them last night, which involved me syphoning the cider from the DJ's to a bucket, adding 1kg of lactose to sweeten a bit, as well as...

Hi, we currently have 4 demijohns on cider nearly ready for bottling and planning on adding 1kg of lactose to sweeten it in a few days. However, I've heard that it is very difficult to dissolve and may require up to 4litres of water. Problem is I don't want to add 4 litres of water to it...

Hi, i've recently posted on here and got some good advice so thought I'd try again. My cider has been sitting in demijohns for over a week now and it seems the fermentation has slowed down loads, but I am planning on leaving it for a few more weeks. However, there is a good layer of sediment at...

Hi, I'm currently brewing cider for the first time and at the moment have four demijohns full of cider. I first kept the juice in a bucket for aerobic fermentation for about 72 hours, then I siphoned off the juice into the demijohns. Now, after only two days, the airlock bubbling has slowed...