Recent content by Slaz

Temp was around 22oC/72F, I tasted it today and it’s super tart. Going to back sweetened with 1/2 cup of Splenda after cold crashing, keg it and sit it for a few months.

Fermentation finished. Going to cold crash it for a few days and transfer into a keg on Saturday.

Cheers mate, I’ll update later

The original cider yeast I ordered for this brew has turned up this morning. I there any point in pitching this as well? Or is there no point as it’s well into fermentation already?

I’m in Australia keeping the oxygen away from it shouldn’t be a problem as I’m using a snub nosed fermenter, and am able to transfer straight to the keg. it is summer over here, so temps are fairly warm. Do the higher temps tend to lead to more off flavours in the final product, will...

Over the weekend I decided to try out a 5gal Mango and Pineapple cider 30kg of mangos and 10kg of pineapple. Crushed em’ pressed em, and it pretty much turned into 21litres/5gal of juice. I ordered the yeast prior, but it didn’t turn up in time so I just dumped the juice into a snub nose...