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yeah wouldnt have trusted it on the glass anyway. Its a fridge/freezer so it will be sat on the bottom of the fridge, tested just now and its fine, just about fits! probably take out the bottom door tray though as i have to push bucket right to the back of the fridge partly blocking the air...

btw thanks for your help so far you have been a great help :) So only adding a small amount of yeast as a starter is correct? just i thought if i were to add it all, i thought maybe it might all foam up and over out of the jug lol. forgot how heavy 25 ltrs of fluid weighs , god i hope it dont...

ok so all bottles emptied into bucket, added a spoon of pectin enzyme will add another spoon when started to ferment. As far as priming the yeast would i be right in saying you only need to add a few spoons to the 1/2 litre of juice? And once its primed add it to main batch in bucket along...

there was 96 bottles sitting on the floor..... god this is going to take a while, didn't get what I wanted ,ended up with 96 small bottles instead of 36 large..

5 days then to ferment quicker than i would have thought. So i take it you would check the gravity daily? The boiling point of alcohol is like around 170f i think, so your way off that, so wouldnt burn any alcohol off. My juice delivery has been delayed until tomorrow :( although can't do nowt...

ahh right lol I did wonder. might be able to fit the bucket in our fridge after taking a few shelfs out just to be sure it's kept cold enough. get my delivery of juice tomorrow :D how long do you think it will need fermenting? or is it a case of 'how long is a piece of string' be nice if it...

yes that is pectic enzyme :) . so even after 2 cold crashes and pasteurization, fermentation could still restart? 50 f is about 10 c , our average daytime temp currently don't get much above 7c and it's only set to get colder.

managed to get some nutrient today and also picked up some pectolase, so think I'm all set now for my delivery on Tuesday. so plan is to have 25ltrs of juice Tuesday in bucket less half a ltr for my primer. check OG at room temp. add some pectolase leave overnight. and at the same time get...

going to shop today and hopefully get some, ready for tues/Wed when I start brewing :D

going to look for nutrient now, add to order with my yeast but thanks anyway :) bugger can't add to my order, be damned if i'm paying 2.60 for something that costs a pound. Might a store i can get from near me, will look tomorrow. after searching around about making your own i see some people...

no I don't have any nutrient :o

yeah think I will do just that ,see what it's like at 1.010 , I can't stand sweet cider. when making your primer would you just use say 1 ltr of juice ,add spoon of sugar then add yeast and leave over night before adding to main batch?

so what your saying is rack into a secondary before bottling? suppose i could put into my keg as secondary before bottling if thats what you mean, but as you say not necessary. I just checked the OG and its at around 1.058 so no extra sugar needed then. If i'm correct and take the FG to 0.990...

exactly what im aiming for :) at the moment temp at night don't dip much below 3-4 deg C , but it will get colder, i hope! getting the juice this tuesday , over weekend will order my yeast and sterilize my bucket etc ready for brewing. I don't mind having a cloudy cider not too fussed...

nice one one just had a read through that sticky, good guide. So basically once i'm at correct gravity, stop or rather slow the fermenting , by means of cold crash then bottle up and pasteurize. I take it they dont all have to go in fridge once this process has been done they could just be...

still cider not going to carb it. campden won't stop it ,oh damn. how cold does it need to go? gets quite chilly here in winter maybe leaving it outside? lol

thanks some good info there , ale yeast it is then. don't have room for whole batch to cold crash, was thinking of using campden tablets to stop fermenting? is there a general rule of thumb as regards to how much yeast to use? oh btw I do have a hydrometer already. my bucket only holds 40...

other thing is that i only have a fermenting bucket with lid of course and a keg, i read that you dont want air in it while fermenting, is it going to be ok in the bucket?

yeah i have a hydrometer, to date ive made one batch of cider from a shop bought kit and it tasted like crap, so this time i'm doing it right using good quality apple juice. But as far as the yeast goes i thought the type you use depends on whether you want it dry etc?

Hi, After being so busy with work and life ive finally got round to planning to brew a decent cider, but i'm going to need some help if you could? :) Managed to source this apple juice: A guy at work whose sister works at a bottling factory was selling it off cheap because of...