Recent content by mak

Oh it is because after it juices there is the pulp and I use a mesh to squeeze the wet pulp to get all the juice. The collecting of the pulp and manual squeezing is really tedious. Could I just blend the apples and throw in the yeast and allow the solid pulp to settle in primary fermentation?

Hi guys thanks for all the input. I use store bought juice because I use a home kitchen juicer and it took me 3 hours to get 4 litres previously so I kinda gave up. Might rethink a way to juice the apples.

Good suggestion on using non fermentable sugar. Will try using those. Might press fresh juice instead of using store bought juice too.

Hi everyone, I have been using nottingham ale yeast with apple juice fermenting at relatively high temperatures. About 30 degree celsius. I waited about a month to bottle then another before drinking. My cider turns out drinkable but taste watery without any good hints of apple sweetness. I...

Thanks Yooper, so just to confirm, so racking will not leave all the yeast behind? Madhusudan, its 7 days on top of another 7 days(that is how long it takes for the juice to reach 0.998 which i assume is dry)

I plan to let sediments fall out of my cider by letting it seat an extra 7 days in the primary fermenter. Then bottle without reaching the sludge layer below. Wil be adding priming sugar into the bottles. I am wondering will it still carbonate? Or have I left all the yeast behind? (I am...

Thanks guys! I tried wineequip but they haven't gotten back to my mail. As for the homebretlkvendors, do you know which one is international?

I tried to use that site but I can't read anything? haha. Any australian or american vendors perhaps?

I know this may not be the correct place to post this but I dwell more into making ciders so I guess I will post it here. I am wondering if there are any international vendors? The supply I have in my country is very limited, looking to buy some malolactic bacteria. On a seperate note...

Thanks! :)

Hi guys :D I have read extensively about campden tablets and all the many forumers have posted contradictory comments regarding potassium metasulphite. 1. They say potassium metabiasulphite kills yeast. Qns: Is this true? I read that some forumer threw potassium metabusulphite into the juice...

Thanks Yooper!

Interesting. This might have been the culprit behind my exploding glass bottles. Question, how do I control MLF in cider? Do I have to add bacteria or would letting the cider sit in secondary be fine? Thanks in advance :)

Thanks for the help guys! I think I will try the pasteurization technique. I am pretty afraid of any bombing after seeing a glass bottle burst and shatter during bottle conditioning. :D

To backsweeten with splenda would mean that I have to ferment the original juice till dry. Any ideas how I can maintain the natural sugars found in the apple juice? Say if I would like to stop fermentation at 1.010?