Recent content by amasterjedi

Just go with it, its not real scrumpy cider if you add to much. It will be tart until its aged this is how it should be, we in England class this as class 1 cider, if you like magners or strongbow you should not brew your own. Remember real cider takes time, i would say yours is not ready yet.

gwin99 top of this page there is a FAQ and a search facility, if you cant find what your looking for just post. Alot of us are noobs and you will always find new people joining day by day so there will always be someone who will answer your question

I cant believe some of you guys like strongbow and blackthorne, in the uk these are the ciders you would buy only if you had to. Joe you will have to drop me your address and i could try to send you some real good ciders (customs allowing)

We ferment using only the wild yeast, when we move to secondary we add brown sugar around 250grams to 25 litres and yes an airlock then leave for next year in the garage to age. Apparantly (so we have been told) when the warmer weather gets here we will then get a malolactic fermentation i...

Try Art of Brewing in Chessington Surrey they have a web site and are really helpful UK Homebrew Shop | Beer kits | Winemaking Kits | Cider Presses | Home brewing | kegs | barrels | microbrewery | yeast | fruit. you will need a two fermenting bins, a bubbler some campden tablets, and some yeast...

Maybe Re racking and campden tablets is the right way to go this time , here are some tips When you next pick your apples to make cider, pick them from the tree and not off the ground this will stop any micro bateria getting on the apples. Leave the apples for two weeks before you pulp this...

Has anyone tried useing a Soda Stream to fizz, you can get them to use 1lt bottles now.?? So you can then fizz on demand.

In the UK cider above 10% then really becomes an apple wine

Thanks, Firstnten that article is very interesting. You say you have a good understanding of biochemistry and fermentation so you must be able to come up with some great recipes keep us posted please. Thanks again

Unless your garage has a heater you will need to keep it indoors, I have just had the same problem, in the uk, in a garage, no fermentation. as soon as i placed it in the warm the bubbles started. My temp indoors is around 18 degrees C but i am fermenting useing only the wild yeast in the...

If you can find a blend of sweet, bittersweet and sharp tasteing apples, that is the way to go, in the UK we do use cooking apples (good old Bramleys) mixed with eating apples if you cant find any cider apples. Im sure you guys do the same but once picked we leave them for 2 weeks before...

Cheers lapaglia LOL, i was not cussing you guys sorry if it came across that way.

Hello i have read a few posts now and all you guys in the US and Canada seem to be additive crazy when it comes to your cider, has anyone tried natural fermentation it would be nice to hear what you think. Thanks

Thanks for advice people, lapaglia you have said about infections, what should i look out for and what are the cures if any?

The outside temps have ranged from 4 degrees C at night to 14 degrees C during the day, its being kept in a garage so add 3 or 4 degrees to each temp, funny enough i have taken one inside tonight where the temp is 18 degrees C and within 30 minutes it started to bubble like mad so the temp must...