Recent content by Uncomfortabrew

Okay thank you, do you use campden or sulphite?

By the way, on the first picture the browness is not caused by windfall So as said it is not soft or anything

Hi, i have understood that it is best to store the apples in a cold place for 2 weeks before pressing (ideally when the apples skin has become a little soft) But i am noticing that a lot of my apples are becoming bad in this process - so i was wondering your experiences - do you store them, how...

Haha i thought batteries was some kind og brewing slang for bacteria, but i got the point. Thanks a lot, does not seem like the malolactic fermentation is going to start, any idea why this is or maybe i am just to impatient, but been about 13 days now and been keeping the temperature stable...

I am pretty sure it is sodium metabisulfite I can check in a few days. The cider is from my apples freshly pressed What would you recommend i do, let it sit in the carboy or bottle it asap?

Thanks for the great answers So i added the MLF bacteria about 6 days ago And MLF has not started and now i got a like a membrane of some white-ish, almost looks like chalk at the top of brew - but no mold (i am aware of that i do have way too much headspace, but this was my only option) And i...

Great answer, thanks! Why would i want to add potassium sorbate in the first place?

Okay, thinking adding the culture to make sure i dont get unwanted flavors which i have read can happen when cider malolactic ferment naturally - since this is my first cider and i want to play it as safe as possible this time. Heard something about if you bottle it while it is still in MLF you...

I dont have a way to watch the temperature, but my guess is that its pretty stable - maybe some smaller changes during the night in the cellar its stores in. It is not evaporation as i can see the water level in the lock rising towards the hole to the carboy - so definitely suckback The...

Hi, i want my cider to go through malolactic fermentation(?) But i was wondering if this is something that will happen by itself (if so, how?!) or do i have to add some kind of malolactic bacteria - like malocid = https://www.danishoutdoor.dk/brygudstyr/ravarer/vingar-cidergar-etc/malocid How...

Still no ideas why the suckback is happening? Gonna change the yeast lock with an s-shaped one But i have been kept having the suckback multiple times now

I thought it might have been evaporation aswell, but i put water back in the lock, and more than half was gone the day after, which is surely not because of evaporation. And it is not insulated at all, then cellar/basement have had a window open a bit, but i do not think that have caused any...

This is my carboy with the built in yeast lock https://www.amazon.de/Universelles-Weinballon-G%C3%A4rsystem-Glasballon-Einmachtopf/dp/B014SX9Q2C And there have not been any significant temperature changes, so i am bit confused of what had happened?

Hi, my yeast lock, which i filled yesterday is almost completely emptied out already - and only one way it could have went (down the carboy) I wonder what have happened here? I can take some pictures if that would help It have only been fermenting for about 3 weeks and it stands i my cellar with...

Hereby noted. Why do you pitch to new carboys while fermenting? Is it only to clear the liquid - is to remove nutrient from the yeast to make ferment slower and thereby creating better cider? Or is it the opposite, to kick start the fermentation back in to life again?