Recent content by thorgrimnr

Try this if you haven't already. http://www.users.globalnet.co.uk/~gunning/scrumpy/makingit.html Cheers.

Or..are you refering to the cider name brand "White Lightning"? That is a different story and you can find a few posts by me on how to make +9% apple cider

Liquid extracts are already boiled wort truned into a syrup, that's why you wouldn't boil an extract. Boiling or hot water added to the extract syrup simply helps dissolve the goop.

If you want more apple taste, throw a couple of cans of apple juice concentrate in with your juice. I'm using 1 standard can of frozen apple juice per gallon and it's quite nice! Get's that apple flavour back. 2 cans per gallon doesn't work for some reason, or at least hasn't proven...

Check out some of my other postings for procedures. It's really quite simple at it's basic level. Apple juice ( commercial unpasteurized, unclarified 100% organic and champagne yeast) This recipe takes those same basics and improves on it. It is as close to scrumpy as I can get without the...

Well if you haven't yet found an online supplier of an air lock or rubber bung, I have heard of people using a clean bit of cotton wool sort of propped in the opening of the jug. What you really want to do is allow gasses out and not have any free floating nonsense getting in. The cotton wool...

No you're not wasting your time. If it's pastuerized it'll work. That's all I've been using for the past 6 months and I can get a very fine cider out of it. Check my other posts for my recipes and procedures. It'll work. Brewing can sense fear, so just go for it!

Just an update folks, the PET bottles are fine, in fact they are a bit soft which means there is no risk of explosion and my cider will be quite still when poured. I could have primed the bottles after all.

DON'T BOIL THAT JUICE! You would never boil juice. 1) If it's pasteurized, it's perfect as is. 2) If it's wild pressed juice, you could add campden tablets which would get rid of anything non beneficial.Use 1 tablet per gallon of cider. Contains sodium metabisulphite. Releases sulphur...

Seems i had to help me self on this one...well the dilema of not having a 6 gallon secondary led me to bottle my cider without sugar priming. It would've worked out below zero. It was heading for 10% abv. if I left it any longer and although high alcohol is good it's not the whole story. If...

1- 5 gram pouch of champagne yeast. 1- rubber bung 1-air lock assembly Total Cost excluding juice $3.00 maybe Take the lid off the juice, to decompress the bottle. Put the lid on. Shake the juice jug for about a minute to oxygenate the juice. Take the lid off and pour your dry yeast on...

For some brilliant but overseas mead you could try : http://www.mjod.dk/uk/default.asp

It usually takes my mead about 5 weeks sitting at a steady temperature of 76 F or 22 C. I've had no problems with autolysis. My basic recipe: Rind and juice of 1 lemon 1.5 kgs of honey 1/2 teaspoon of yeast energizer 1/2 teaspoon of ground grape skins 1 packet of champagne yeast.

For a huge list of recipes try this: http://brewery.org/brewery/cm3/recs/11_toc.html I usually will add lemon juice (Real Lemon pre squozin juice works fine ) to adjust the acidity, ground grape skins to add tanic acid, yeast energizer that will turn your fermentation into a 3-4 day...