Recent content by NCBDET

Many thanks

Thanks Rick

Also...do i have to use a hydrometer?

I think i'm nearly there as it's stopped bubbling. Introduced the yeast 5 days ago. Definitely much clearer. What do you mean by 'check gravity'? Should i try some? Also, 'rack it off'? Is that just bottling?

So i added my yeast on 3 days ago and still bubbling away. How long would this usually take before i bottle it? Thanks

My goal is to produce something similar to my favorite Cider Aspall Premier Cru 6.8% volume

Great cheers!!

Thanks for the guide, very useful! I had no idea how involved the whole process was. Regarding alcohol volume....i've used sweet apples and some apple concentrate to top up. What volume would this yeald? Would i need to put more sugar in?

great thanks - no marking on my airlock but will fill it half way

attached picture

Attached is what i have. Champagne yeast and plastic airlock. Where would i fill the water to? Also, you mention secondary firmentation? (sorry novice questions here!) How long would my first firmentation last? Thanks again

Hi Rick When do i put the the airlocks in? I've put my campden in and will wait 24 hours to then put the yeast in. Do i put anything in the airlock or just push it into the black lid? Also, is this the right level of cider in the demijohn? Thanks Nick

Thanks Jim

Thanks Rick

Thanks Rick. I figured i was going to blend them and sieve through my cheesecloth. Just not sure on how many is needed for 2 demijohns. Having juiced my apples, when do i add the Campden tablets and yeast?