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Yea, cider does need a fair ol while in the bottles, although when fermentation is done its drinkable :) but for the fermentation, anything from a few weeks to a month or 2, depending on how dry you want it/the yeast you use.

ahh thanks, yea that does clear things up :)

ahh thanks, that does clear up quite a bit :) although one thing, in your examples of potential alcahol, using one scale it came out as 7.5 nd the other came out as 16.5, which of these is supposed to be used? and to repay the favour, heres what ive picked up on bottling :) basicly when...

Hey all, just wondering as i am doing my current batch in a bucket rather than a carboy. I have a lid which i can either loosely put on, or properly close making it airtight. The lid doesnt have a hole cut in it for a airlock, and after attempting to cut one and ending up with a useless lid...

also, a quick question about the primary fermenting bucket: Ive been told that the lid doesnt need to be airtight, aparently some people dont even put a lid on it. But, if this is going to be in the primary for that amount of time, surely i am going to want it airtight?

ahh ok, ive been reading up a bit and this is what i've gathered so far, please do correct me on anything that is wrong :) The original weight of the wort will be quite heavy as there is a lot of sugar in it, which is heavier than water and so sinks. This goes the same the other way, meaning...

Somerfields actualy :P and im still not quite working out how to get the OG of this, i originally thought i just read it straight off the hydrometer, but aparently not?

wow, a fair old while :eek: and disaster struck earlier, i thought i had overfilled it and sure enough i came downstairs to just catch it starting to spill out the airlock :( Thankfully it was already in the bucket, so i just poured in the rest and threw a lid on it :) And ill have to...

yea but once you shell out the original costs, you just need the ingrediants :)

Hey all, after the great success of my first cider, i decided i'd try something a bit more adventurouse heh. I followed the following recipe and altered it slightly: Dutch Gold Clover Honey (~2.5 lb) Used some random honey i found at the local Knudsen's Organic Apple Juice (to ~1 Gal)...

a tad off topic here, but has any one tried apple juice, raisens and honey? kind of like a fruity cyser. just wondering =) *edit* ahh im a muppet, just read the first post properly, ignore me =)

actualy, the first brew i ever made was a simple apple wine, i used bread yeast and it tasted awsome :) but yea, invest in some equipment, you wont regret it =)

:eek: wow...... :S

youve just got a very dry cider is all, nothing to worry about :) i had the same with mine, i added some lactose (sugar that doesnt ferment) and it sorted it out, im guessing apple concentrate would add apple flavour as well as sweetening it. Just for the record, as far as i know its the...

yea ive got my own tubing and his looked a bit grotty =/ ahh well, still plenty of usable stuff =)

ahh ok, tis a shame :( thanks any way people!

haha, one of the other people made a huge sign, maybe 40x40 foot with his mums mobile number followed by a nice little message ;) they hung it over one of the big billboards next to one of the busiest roads in our area hehe.

Hey all, wasnt sure where to put this, so it ended up here. an old ex-homebrewer and i got talking today and he was generouse enough to give me all his old supplies :) Amongst a load of primary fermenters, siphoners, funnels a recipe book (looks pretty awsome, mainly wines and the odd...

from what i know, hard cider involves distilling the cider. Apple Jack is a example of this :)

haha, i was throwing up after he told me for a fair old while, had a wee fight afterwords but nothing much. yea im far to friendly ^-^