Recent content by jonanotjones

I know there is a big pasteurising link but I didn't get a definitive answer. My question is about temperature vs time, in the Andrew Lea book, he quotes 66*c for 20 minutes. The other post quotes temp is 88*c for 10 minutes. Can anyone explain the different approaches, in my mind a lower...

Hi Pappers, My question is about temperature vs time, in the Andrew Lea book, he quotes 66*c for 20 minutes. Your temp is 88*c for 10 minutes. Can you explain the different approaches, in my mind a lower temperature for longer would cut down on the chance of expansion and bottle leaks but...

Is it necessary to wash apples bought from a supermarket? I can understand washing apples straight from the orchard but store bought apples seem to be clean and free of dirt

Haha, no, when I say cheeses, I mean compressed apple pulp wraps. Thanks anyway!

I want to make my own press, I'm gonna build the frame and use a trolley jack for compression, net curtains for the cheese wraps, the final part is the Acadia racks, does anyone have ideas about what I could use as a substitute spacer between the cheeses. Advice on building presses would be...

My cider is clearing nicely, cleared about halfway down, looks like it'll be a week tops. When I bottle and carb how long should I leave it to mature? I would like to drink some asap and leave some others longer. What are the time ranges of maturing

I used dessert apples from scratch, added pectolase to help break it down, yeast + nutrient. I'm surprised by how fast it's moving along, I read 2 weeks ferm, followed by 2 more weeks. I did taste some and it's not bad for 10 days!

I've just finished my first fermentation and I've racked it off after 10 days, it was a lot faster than I thought but I did use nutrient. My new SG reading is 1000 so all the sugars have gone, should I wait another 3 weeks before bottling or should I wait until more sediment settles and the...

The apple concentrate has a shelf life of up to 2 years and is very stable. I've just got to keep it in the right place and the right container, I obviously won't keep it for anywhere near 2 years though

Great link! Thanks

Do you know the best spec with brix, PH, acidity etc. ?

I'm waiting for a reply on the price, it's a minimum of 60 gallon, the company is in chile. They supply whatever the customer spec is on PH, acid etc. I'm living in Peru and there isn't any cider here, so I'm looking to make a batch for me and the expats

I've been looking at making cider from scratch with apples, mills and presses, all of which is expensive and time consuming. I've just been looking at apple concentrate companies who sell wholesale 60 gallon barrels to customer spec ( brix, acidity, colour, PH, no additives etc. ) Is this...

Ok thanks, great advice with the yeast nutrient, will definitely buy that and the campden tablets. I wish there was a good link online with which to use etc. but some sites make the science stuff really hard to get my head around, and I wonder if it's really needed

Hi, I'm a newbie to cider making, I'm looking to the chemicals needed to succeed with a smooth cider making process. I have looked online at homebrew suppliers and there are a vast array of chemical products without good explanation of what they actually do. Can someone explain to me: 1...