Recent content by thecidergrove

Have racked my plum mark2 version today after a week in a fermentation bucket and its currently down from 1088 to 1070. Mark1 version bubbling away happily to. Pictures for your amusement hopefully.

Leave it alone for a few weeks, it will be fine. Then maybe rack in to a barrel or demi johns.

If you need a laxative a pint of perry is the way to go. Its called a perry poo in our house as sorbitol is a natural laxative.

1090. Pear wine then. Thats about 15% abv.

I've 2 gallons here in uk, gone with 4lbs pitted and mashed plums, very ripe and sweet, 6 pints of water, 1kg bag of sugar, 1 campden tablet per gallon and champagne yeast. Rack it once through a sieve only after a week and it sort of seperating in demi john like a keeved cider would.

Have just done a pyder using 50% pears (hard conference) and apples (obviously). It's only ended up as 1.040 but tastes very sweet. Leaving one gallon demijohn to bubble away and the other I,m doing multiple rankings to see if it ends up clearer or retains a bit more sweetness, or wether they...

Its an Alco H100 garden shredder with no conversion at all. I just gave it a bit of a clean. If you youtube garden shredders there are some videos of them being used.

I,ve got some sitting in my shed at the moment and I,ve read about huge piles of apples just sitting in France waiting for pressing day. I,m guessing they,ll only get riper off the tree.

I,ll be doing a pider/pyder in the next few weeks to with desert pears so will watch this with interest. Don't forget to post your method.

Did you hydrate the yeast in a glass of warm water and a spoon of sugar and leave for 30 minutes prior to pitching?