Recent content by EnglishWoodsman

That's really helpful, thanks! I had no idea. In future I might experiment with adding tartaric and malic acid to create interesting flavour profiles.

Oh right, I understand that excess carbonation produced by the ferment that cannot dissolve is pulled out to meet an equilibrium with the air, but isn't there a risk that you'll degas the drink of final carb? How would you know when to stop to allow final carbonation to build up?

I wanted still mead and when I made it I had to spend aaaages degassing it, having never degassed anything before it felt like forever. Doing it *during* the ferment sounds like I might lose desired carbonation mind.

Thanks! That's a weight off my mind. Out of curiosity, how low is too low when you do start adding?

A fair shout. I feel I should not be gambling with my first proper attempt though. I have heard the digital ones are more accurate, but the accurate ones aren't cheap (if they are, they're probably crap). I'm gonna bring it up to 3.2 and see how it turns out, just for the sake of science. I...

Although the pH is 3.11 and the real risk of a low pH is an unpalatable cider, since this juice was sold for drinking, should this pH be acceptable or does it becoming an alcoholic beverage change the palatability of acidity compared to apple juice one might have at breakfast?

I just measured my juice with a digital pH meter after calibrating and it said that my juice has a pH of 3.11. Now, I read the ideal pH is 3.2-3.6, but is there an acceptable range for being under? I imagine a pH too low inhibits yeast activity but is 3.11 that far over? I'm looking to make a...

I have neither the square piece of aluminium around, nor the capacity to tap a hole in one! Is there another option?

I've seen people talk about having a test bottle in the bath with a pressure gauge. Firstly do I need to effectively sacrifice a bottle of cider by having a pressure gauge attached or can I use a different liquid as long as the pressure is reached, also where can I find a pressure gauge that...

I guess I wasn't clear, that's my bad. I didn't mean to imply I will rely on this fact to do my work for me, I will still pasteurise conservatively (cider that's a little under carbonated is preferable to a kitchen that's well cidered - or face that's well glassed).

Great document. Reading it I feel I should point out I'm using flip top bottles. I wonder if they'll release excess pressure from the seal? That could be a saving grace.

I know I need to stagger the hot water bath to prevent damaging or blowing the bottles, but when I get to the final stage of 65°c (just to be sure I've killed it all) how long should I leave it in the pan for?

I blew a perfectly round hole in the plasterboard ceiling of my parents' scullery fermenting cherries with this issue, (it was a plastic bottle and interestingly blew up as well as out which I thought would be the main weak spot,) so I'm quite familiar! I will measure how quickly the sg drops...

Thanks! I think I'm going to brew out all the sugar which will get me a strength of about 8.15% if I catch it at an FG of 1.000, them add some juice to dilute it without watering down the flavour but also adding sugar for priming, then bottle it and test it and pasteurise at the right point...

In the past I've tried making cider, even from wild picked apples I've crushed, but for some reason, my cider always ended up... creamy. Very smooth and rich and it was almost like drinking whole milk in mouth feel, but still alcoholic and apple-y. It was many years ago and I can't remember if I...