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Ahh okay! Thanks :)

I suppose I could! Is it easy to do? Can I make a "yeast colony" (whatever its called) of it? Because that would help me alot!

Anyone?

Borgstrom, are you from sweden maybe? :) Snyggt gjort!

Sorry, should be "Baker's yeast for fermentation" English is not my native language :)

Hello guys! How good is bakers yeast for fermentation? I can understand that it's not any good for beer brewing, but what for cider? The reason why I am curious about bakers yeast is that I can't by any brewery yeast nearby! Kind Regards

10 kg of sugar dissolved in 20L of hot water, add 40L of cold water, add zest and juice of 20 lemons, some winegar and 100 elderflower heads.

It also never had any foam! Please can someone help?

I used handpicked elderflowers and I use a hydrometer!

I tried to make some elderflower cider and was told that it may have some wild yeast in it. I let it stay for a couple of days without putting in any yeast. It started to bubble pretty much in the air lock and at that time the gravity was 1.051. Then after 5 days I checked the gravity again...

So after one week I threw in 12g of rehydrated yeast in the 60l batch. After 2 days it still hasn't shown any sign of fermentation, what is wrong?! Is the batch destroyed or can it be saved? Is 12g of yeast too small of an amount to 60l with a gravity of 1.051?

Bump!

Hello guys, Me and a couple of friends made a 60L batch of elderflower cider. The expected SG is 1.067. We followed the recipe from "River Cottage" which said that elderflower has natural yeast and most of the time don't need any added yeast. Well the first day of the fermentation process...

Bump

Can spme kind soul tell me in details how to make an AG?

I'm throwing away the bags after use, they are too cheap to bother cleaning

Thank for all your answers buddy! So is this a good idea: I heat up 13L of water to 150-160 degrees and then mash my wheat. I take out the wheat and use the water that's left to steep my flaked oat and malt extract and hops. Is that a proper work?

That is not correct because my ingrediens lowers the IBU a bit, So if I think of boiling 13L of water and then add 50 grams of Hallertau, I'll get an IBU of 15.66. Is that a good way to boil? But I can't use tap water to fill up to 20 liter can I? How shall I get a bacteria free water to fillup? :(

I got a 100 gram package of Hallertau and I'm boiling in a 20 liter pot, roughly 5.3 gallons. Thanks for the answers! :mug:

Hey, I checked on Brewers friend and to get to 15 IBU, I need to boil 30 grams of hallertau in 60 minutes and then add 15 grams at 15 mins left.