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ahh thank you, much appreciated =) although i think ill have to invest in a few more demijons heh :)

well if we're lumping that in as well, heres a few stories: me and 2 others managed to get about 30-40 people, cant remember exactly, singing THIS song through the middle of town. Got dared to jump through a hedge, no biggie, dived in only to find out it was a holly bush :( made out...

Hey all, having just finished my first batch of straight cider (its beautiful, carbonating now) i thought id try something a tad more ambitiouse. Cyser seemed like a nice idea, still reasonably simple but has more ingrediants that just apple juice heh. So i hunted around a bit and found THIS...

only if your planning on filming it and posting it here ;) and yea, i wouldnt worry to much untill a day or 2 has passed :)

well i'm still pretty new to this, but sulphur smell in cider is completely normal. just give it time and it will go away =)

just a quick one, measured it and its at .996, so its bottled :) ill be adding sweetener tomorow and fizzing one batch + leaving one batch flat. thanks once again!

thankee once again, ill have a check of the gravity this evening :) once again, thanks for your ongoing support!

ahh thanks, that helps a lot =) so just the one last thing about telling when its done, how often should it bubble? and if its completely stopped bubbling, is it worth putting in a wee bit more yeast + sugar?

I forgot to take an original reading, but as it was passing from the primary - secondary i grabbed a quick reading, cant remember the actual og readings (didnt think they were important :() but it worked out at about 5%. Oh and it's extremely dry, if thats any help And how often should i get...

hmm, ok. and when you say add fermentable sugars, do you mean bottle it then add them? surely that would cause the bottles to explode?

Hey all, my first batch of cider will be officialy done tomorow =) So, ive grabbed myself some sugar that wont ferment, just in case, and am now wondering about carbonating it. I searched around a bit and have pretty much gathered that i was either supposed to add stuff while it was in the...

what would happen if i was to kill off the yeast, then add honey? just a thought, wondering if anyone knew what would happen? thanks =)

ok, thanks people, i think ill spit the batch in 2, sweeten one half now and the other later, this was only really a tester any way :)

hmm, well im quite fond of strong ish cider, its running at about 5% currently, so if i was to leave it for a few more weeks, let it gain some strength and THEN kill the yeast + add more apples, im guessing that would work nicely? thanks for ongoing support!

yea it was eating apples, and the yeast was just some cheap stuff i found, so i guess the old thing "you get what you pay for" comes through here heh. thanks any ways. any ideas on how i can re-apple-ise it heh?

Well i racked off my cider into the secondary fermentor today, thought id have a wee sip to see how its going. It tastes more like some sort of wine than cider, all the appley-ness is gone :( I used pure apple juice that i juiced myself and a bit of yeast is this normal :?

ahh right, wont be doing that then heh. checked on it today, its gone clear =D

right, so no filtering =) and as this is my first batch, would topping it up with more apple juice be ok? thanks for the help! oh, and ive made it using apple juiced (juiced myself heh) with a bit of yeast, so is that classed as hard cider? thanks again!

Hey all, after the great help i got when first posting about brewing cider, i thought this would be a good place to ask this. When i brewed wine (and this could very well be wrong), when i racked it i filtered it to get as much of the yeast out as possable, left it another month then filtered...

yea it has, i cam downstairs today to be greeted by lots of froth and it bubbling away happily :) started to smell of eggs though, but from reading around thats normal :)