Recent content by not_a_complete_amateur

I can't see an answer to this on here, and appologies if it has been answered before. If you make wine by fermenting crushed grapes, if is far stronger than wine made with just the juice. I made cider a couple of years back by fermenting apple pieces and not the juice, which was quite strong (I...

just checked it, still bubbling (even more after I stirred it), and the hydrometer shows 1.000 to 0.995 (2 samples). I guess I should bottle it, but I am inclined to let the bubbling in the airlock finish and leave it for 4 weeks just to make sure the bottles don't explode - any thoughts?

yep, I guess a trip to the supermarket for bottles of cider until Christmas will be a good idea too..... or drink the 2015 fermented grape juice :)

Very few apples and pears this year, so I decided to use a kit or two to make cider. According to the instructions I should add 3 kilos of sugar for 2 kits in a fermentation bin and check gravity and add more sugar to suit, leave 21 days and then bottle. I used a 54 litre demijohn / carboy...

talked to a few people, consensus seems to be cells dying and floating to the top due to incomplete secondary fermentation. not toxic, and flavour has only got better

thanks, Thought I had to post here first. I have posted it in the cider forum now, can the admin/mod please delete this post, cheers

Hi to all. I have a problem. I thought I would have a go at making pear and apple cider. Fermenting went well, bottling was fine. After 3 months in the bottle I noticed pectin haze, but it tastes ok and the alcohol is high enough that I can't see it after a bottle or two. 7 months after bottling...

Hi to all. I have a problem. I thought I would have a go at making pear and apple cider. Fermenting went well, bottling was fine. After 3 months in the bottle I noticed pectin haze, but it tastes ok and the alcohol is high enough that I can't see it after a bottle or two. 7 months after bottling...