beermonster1985
Well-Known Member
i have wine yeast a **** load of apples (i have a press i made) but i cannot get campden tablets, whats the fastest cider i can do???
can someone please put what hydrometer readings mean what for alcaholic cider please
If you have any cider books, it is usually in the appendix.
Anyway, they suggest OG should be above 1.055 (about 7%), but don't go higher than 1.065 (8.6%) if you are just working with juice (I'm a purist and don't like adding sugar to cider). All the sugars in cider are fermentable, which means it will finish at less than 1.000. Do not try to stop it before that, as it is nearly impossible. It is best to let it go, stabilize it, and then add back juice or a tish of sugar to make it sweet.
Great stuff, but those high pressure caps really let fly. we opened a bottle yesterday and it blew like a geyser. It was a warm day and the bottle was at room temp. Is this normal?� You must chill your brews before opening! And remember the high pressure cap is equivalent to champagne pressure so use the same caution as you would for that drink.
The different pressures the caps work at, what are they and what is the point?� The actual pressures are proprietary information, but the purpose is to control the final carbonation, or "fizz' in your drinks. The physics is that the higher the pressure, the more dissolved gas will go into solution in a liquid (other things being equal). Hence, the high pressure caps for Champagne style drinks, low pressure caps for spritzer style beverages.
Enter your email address to join: