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Blambert, You need a cool 'constant' temp. The coolest place in your house will be fine if you can try and keep your carboy at below 70ish.

Answers (from a UK cider maker who enjoys dry ciders) 1. Yes. 2. Yes. 3. Pectin enzyme is most effective added at the start (with campden if you used unpasturized apple juice). Cold storing your cider in secondary will help drop the yeast and clear it. Age it for months (not weeks) and then...

Apple juice plus extra sugar is just a higher ABV Cider - you can call it Margaret if you like, It's still cider, not a wine.;) :D My personal favorite ciders in the UK have an ABV between 7.5% and 8.5% - Many used to be higher but have dropped there ABV because of tax brackets imposed on...

It's okay. Just hold your nose whilst drinking it and think of Dusseldorf. Or boil each glassful with a pound of molasses, a good hand full cloves and 15 cinnamon sticks for the true American cider.....;)

Newly fermenting wine and zweibelkuchen. Yum yum. Add a side plate of sauerkraut and a soleier or two for a full rectal prolapse....:D

I have been harping on about about ciders forever but no one ever took any real notice - That's a shame really. I'm not worth taking notice of but cider is!!!! It's consumption is on the increase again after years of decline in the UK as people discover just how good it can be when it's well...

Edwort, I've ignored this whole thread after I mentioned 'cider' (sorry - apfelwein:p ) but you've referred back to Scrumpy Jack again. It's not a good cider i'm afraid. What other ciders in the UK have you tasted?

Raising a glass of Marston's Old Empire IPA to him now!:mug:

Just to make it clear Orfy, it's not a frozen concentate! (the US/Canadian one's in thread obviously are)

As Pumbaa said I think Budbo had to put Brewing on a back burner as he was living in a temp house/apartment until his family (and brewing kit) could join him. Hopefully he'll be back full time soon. Kenmc (our man in Eire) should be back from his far east tour by Christmas so hopefully he'll...

Orfy, Quick pic below - 75cl metal can, It wasn't with the fruit juices, it was above one of the freezer sections.

Orfy, I picked up some today in Lidl today for my next 'Hard Lemonade' experiment. No perservatives. I've never seen it in there before so if you want to try it get down to your Local store quick, they might not have it for long.

Ale yeasts in cider ferment out dry - 1.000 and below. It won't stop at 1.010. The sugars in cider are fully fermentable, and most ale yeasts can go up to 11% abv so expect a dry one Orfy unless you intervene with artificial sweetners or kill the yeast and back sweeten it.

I use Muntons light DME and that's dark enough! The light LME I've used has been darker. Extra light DME is hard to find in the UK.

In principle it'll work. A 'Nice sparkling wine' it won't be.

If only we got those in Britain!:D Orfy - Use lemon/lime juice and the pared zest. It works for me! :D

You only really need to use campden if you use unpasterized apple juice. You add it at the start to suppress wild yeasts that may be present. Once your yeast kicks off you don't need worry about it. Clearing ciders can be tricky but long secondaries usually does the trick for me.

It's a lot of apples. Even using a press/juicer. For 1 gallon it's not worth it really. If you have apples you want to use you'd be better blitzing up about 4lb of them with 1/2lb of raisins in a food processor, chuck them in a fermenting bucket and then add a combination of either preservative...

The honey you added won't increase the gravity much - It's not an issue. I'm with HB_99 though on the spices. Plain, simple ciders are better after 6 months aging. Add spices (or extra fermentables for higher ABVs) and you've got to allow even more time to let them mellow.

Passing out on the keyboard. Classic.....;) I've never broken a hydrometer yet but own 2. Thermometer. That's my main worry.:D