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Hi all, Yesterday I recieved about 10kg of green grapes, grown outdoors in the NL. I decided to try to ferment them and have extracted about 5-7L juice. I was planning to treat them in a similar manner to cider; adding yeast and letting fermentation take its course. Then potentially...

Hi all! First thanks for all the great help thus far! Second I've fermed about 9 batches now (between 4.5 and 9L each). I'm back sweatening to make sparkling cider and TBH it's worked out really well! Tastes great and experiements with different sweeteners (different syrups and types of...

Hi All, Recently I used Pectin Enzymes to help some apple pulp release more juice. I had to leave the pulp for 48 hours in sealed containers before squeezing it. I went directly to fermentation and did not use Campden (stupid). Now, post fermentation, I see some suspended solids about 5...

I just read that adding PE's will clear the cider juice, this is interesting to me as most of my cider is murky in colour. How much should I add and at which stage? Also, will it affect the taste? Also, I read people are adding fruit to the juice. I thought of adding some strawberries...

Hi all, My first batch of sparkling I put all the bottles in a plastic container with lids, each one wrapped in a loop of towel to prevent mass explosions and the subsequent mess. I've now 30+ L coming though, all to be made sparkling. Is there a better way to do this? I can't afford a...

So I opened the first bottle of sparkling (3rd batch ever made) and WOW! Seriously if I bought this in a pub I'd be well happy! Tastes nice and appley, nice fizz, 8.5% :ban: So thanks to all how've answered my questions! If you were local to me I'd drop over with some to celebrate...

Hi All, I have a 9L batch of shop bought juice, initial sg 1060, to which I added 220g honey. It fermented for 9-10 days then stopped (no visible bubbling for a day). The sg is now 1010, meaning there's sugar left but no ferm. 1) Could the alcohol have killed the yeast? I used the...

Hi all, I just had a batch of 9L of supermarket apple juice ferment from 1060 to 1000 in 5 days! The cider's pretty murkey, seemed to be a lot of gas when I took some into my samle tube. I presume this is very fast. I added twice the amount of yeast as my last batch had fermentation...

Hi all, I just started a new fermentation and I intend to produce some sparkling. My question is what type of bottle is required? Will I get away with Grolsh bottles or do I need Champaine bottles? Cheers!

Hi All, After the first tasting of my first real batch, I've found that the smell of sulphur is so off putting I'll probably have to bin the batch. Before I do this a couple of questions: 1) Is there something I can add to take this smell and taste away? 2) Will bottling it and...

I started two demijohns off at the end of the summer and nothing happened for 3 months. A month ago I added some of the yeast from a friends batch and last night I noticed the airlock showed pressure in the vessel. I tapped it and it bubbled through, smelt it and it smells of fermentation...

I added my yeast on Mon eve (SG of juice was 1056) and nothing thus far. I understand that it can take a few days to start to ferment, but at what point do I start to worry and is there anything that can be done if fermentation doesn't start? I ask this question as my last batch of apple...

Due to space and other restrictions I'm using a fruit juicer to get my juice. At the WE I got around 18L from 30kg apples. The pulp was still damp so I'm wondering what kind of yield I could get from a press? Secondly, I have 2x9L in 2x10L demijohns. The book I have suggests topping...

I made my first batch and it's now bottled up and in the fridge. Question is; how long does this maturing process take? It wasn't that palitable when I first bottled it, not BAD but not great. Cheers

Hi all, A few days ago I started my first ever cider (or any type of fermentation) batches. I've about 6L of pear and 6L of apple fermenting in two demijohns with airlocks (I added champagn yeast). Things are happening, froth and bubbling in the pear, nothing in the apple yet (started it...