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De-gassing is as you describe really - rack it off and then shake the hell out of it for thirty seconds and put it back under airlock. You can combine this with addition of any finings. Don't be tempted though to try de-gassing wines that have stood aging for a while (say over 3 months), you may...

I used to work as a manager in a computer and console store when i was young and have seriously doubted a lot of contributions to the human gene pool ever since! I work in a totally different environment nowadays but still find myself dealing with people in a similar jaded/half sarcastic 'Have...

Just wait until you see the power output and prices of the propane domestic 'turkey fryers' alot of these US guys use as burners and try and compare prices to the UK puny versions. Ouch........

Both are spot on! :D

Plastic 'corks' secured with wire cages work for me. I've aways applied them by hand with no worries.

My cash went towards Txbrew's 'calf implants'. I never saw any pictures but I'm sure one of the mods can take a quick pic for me of his improved 'lower leg manliness' as they soak up the Sun on the private island....;)

Welcome aboard!:)

Move it to a cooler area and give it more time, you'll be fine.

Bump. This is important....

You need to either search here or read up on hydrometer/temp differences and yeast used - it's the only way of improving your brews if you already understand the maturation process for home brew cider.

david_42's estimate of 1140 is sensible for apple juice and honey in those conditions. That's how i did the math. You need to read a hydrometer and cross it with a thermometer to get a better idea. I'll take a wild guess that the homebrewers yeast you found was at a Morrisons supermarket - If so...

This kid is using plastic water containers as fermenters and is suck siphoning muddy looking primary cider into a polystyrene cup. and it tastes great. yeah!:(

Crap beer or not it shows some devotion to the big outdoor summer drinking problem of temperature and insects. I just light up a charcoal BBQ - the occasional bit of smoke keeps the flies away, slip an ice cube into the higher ABV ciders (dehydration is a killer eh?) or shield the beer out of...

More fuss and nonsense using a bunch of statistics to try and 'prove' science will cure everything. Ten pubs and clubs????? In Yeovil????? Big study that, £6000 is a lot of money eh?;) The fact that the real trouble happens out in the streets with '435 (how did they count them? I doubt...

I never said a word!!!:D

I think Pumbaa uses them for hop bags. You may want to double them up to make a stronger bag.

What the hell is this thing you call baseball? :confused: ;)

I'm a Safale-04 user for my ciders on the whole but that's only because liquid yeasts aren't easily available to me unless I mail order them.

If you've already bottled them I wouldn't add sugar now. Opening them up will risk bacterial infection and you could also create bottle bombs if you aren't careful. Just age it - It'll taste much better in 6 months time.

Or maybe a weak/flawed bottle that's taken a knock after bottling? If not any of the above I'd chill them best you can but then also tuck a couple of bottles for 36 hours in the coldest place in your fridge (at the back on it's side if need be - no need to worry about sediment for this). If...