littleshinydemon
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- Sep 26, 2008
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Hey I just had a couple of questions which I haven't been able to find a firm answer to...so i thought I would just go ahead and ask
Firstly I am fermenting cider (no other shenanigans in there just juice from the apples) in 1 gallon demijohns with plastic airlock.
So what I was wondering, I have been reading a lot about measuring the OG regularly. However what I want to know is, to do this do you jsut go ahead debung your demijohn and take a sample each time? Because I wasn't sure if doing that would spoil the cider in some way with because of the air contact?
Secondly, do you bottle straight after the fermenting has done? Or should you leave it in the demijohn for a few months to let it clear?
Thirdly, when you bottle it, do you have to use a syphon? I mean couldn't you just pour it into a funnel or measuring jug then transfer to the bottle?
Fourthly, I have one demijohn that is only half full due to a lack of apples. I have added some water, what do you think is the best plan of action? To add some good quailty apple juice that is pure, or just add more water, or do nothing and ferment (but i think this would probably make vinegar judging from previous comments etc).
Finally what is the best type of bottle and cap to use if you are going to carbonate it? Since i just read you shouldnt use wine bottles with corks for this.
I am really sorry if all these questions have been covered somewhere else in the forum. I have been looking around a lot but couldnt find any definitive answers. Also i know a lot of the process is down to personal preference, I just want to know that I amn't going to bugger up my six gallons of potential cider that is all
Finally I just wanted ot say thanks to everyone that runs and posts stuff on this forum, cause you guys have already helped me do the sorting, the milling and the pressing and bottling so thanks
Firstly I am fermenting cider (no other shenanigans in there just juice from the apples) in 1 gallon demijohns with plastic airlock.
So what I was wondering, I have been reading a lot about measuring the OG regularly. However what I want to know is, to do this do you jsut go ahead debung your demijohn and take a sample each time? Because I wasn't sure if doing that would spoil the cider in some way with because of the air contact?
Secondly, do you bottle straight after the fermenting has done? Or should you leave it in the demijohn for a few months to let it clear?
Thirdly, when you bottle it, do you have to use a syphon? I mean couldn't you just pour it into a funnel or measuring jug then transfer to the bottle?
Fourthly, I have one demijohn that is only half full due to a lack of apples. I have added some water, what do you think is the best plan of action? To add some good quailty apple juice that is pure, or just add more water, or do nothing and ferment (but i think this would probably make vinegar judging from previous comments etc).
Finally what is the best type of bottle and cap to use if you are going to carbonate it? Since i just read you shouldnt use wine bottles with corks for this.
I am really sorry if all these questions have been covered somewhere else in the forum. I have been looking around a lot but couldnt find any definitive answers. Also i know a lot of the process is down to personal preference, I just want to know that I amn't going to bugger up my six gallons of potential cider that is all
Finally I just wanted ot say thanks to everyone that runs and posts stuff on this forum, cause you guys have already helped me do the sorting, the milling and the pressing and bottling so thanks