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Hi all, just a quick update to cider. Just dacksweetend with more apple juice and yes the sourness did subside a bit after two weeks. Managed to get the fg back to about 1.020 just to make it more palatable. Still sitting at around 12% so going to let it sit for another week or 2 to mellow.. So...

After fermentation I racked to secondary then racked again after adding the finings as there was quite a bit of sediment but now hardly any at all. It has cleared a bit but not what I was hoping to achieve. Don't think im going to get to anal over it, just going to rack again at the end of this...

Still waiting for it to clear a bit more. Think I made a mistake of rackinging it to secondary, and after a day or 2 addeding the finings not taking notice of all the sediment at the dottom. Gave it a good stir and churnd it all up, this all dropped out within about 2 mins bit left it hazy so...

Lol.. thanks PP almost seems your the only person on these forums.. I try and find out as much as poss trawling the net but some things are less informative, maybe obvious to some but... Thanks again

Well, not much help there.!! Anyway went ahead with the finings but it has sed in the bottom, after reading the pkt I niticed itbalso had sulphites in it. The sediment dropped out almost immediatly..but has left this haze again. Its now in my shed at about 4c hoping it will clear. Can too much...

Ok thanks all, going to see how this turns out. Have transfered to a secondary , aded 1 campden tab and 1/2 tsp of stabilizer and giving it a good swirl over the next 2 days. Now what I cant fid out is what temp im supposed to do this at as it is trying to clear but only about an inch from the...

Yeah going to , been finding loads on cider stating that aging mellows everything. So the sour taste is ok then?

Hi all On my third batch of cider.. Recipe: 4L Apple juice from concentrate 1lb Honey 1Lb Light brown sugar 1pkt Cider yeast 11g 1/2 L warm water for sugar and honey. Now I was advised to add 1 campden tab in the first 24h after 12h I added pectolase then everything else. SG was 1.110 checked...

All I need to know is it ok to take a reading at any point after fermentation has started. . Because I dont want to run it dry.. Thanks

Ok people, everything is up and running and been bubbling away for the last few days. Now im hoping that this keep bubbling for a while as I have kept the temps down low. I have taken OG but im looking for a semi sweet and everywhere states to leave until ffermentation stops and rack to...

Give it a week or 2 and ill let you know Gingerpower. Im heading for a semi sweet .

Ok all. Progress update. Transfered to another carboy. As way to much if adding invert sugar mix 1L. Sugar first then poored juice in to take it to the top. Added Nutrient SG 1.110 !!!! Going to tip yeast (cider) in about 10 mins. Fingers crossed

Thanks. Its a 5g pkt, going with the cider yeast. At the mo its sitting at just over 4L with a crushed campden tab and tsp of pectolase in it. When I reach the 24h mark which will be around 1pm uk time I shall be adding my sugars ( inverted 1Lb Lbrown + 1Lb Honey ). Looking for an SG of around...

Thanks PP Looking at doing this the proper way ish, Sooo much to learn. Hoping to start a kit soon either a perry or stout, I know they are completely different but need a start to learn the basics.. Thanks again

Hi all Just starting my 1gal batch. Went to brew shop to get some pectolase and they told me to chuck in 1 crushed campden tab and leave for 24h which I have done but my main concern was that I have either ale yeast or cider yeast ( youngs ) enough for 23L and they said just add the entire lot...

Ok.. just about to start my second batch. Going to put pectolase in, now ive looked around because I did use this on my last batch but it was a last ingredient and all I can find is that this should be done before fementation, im going to chuck this in today but what I cant find is should it be...

Just had a quick rummage around. Found whats gone wrong.. 1 the yeast, will try the ale yeast ( nottinham) or somthing other than wine, Darker sugar not cane sugar for flavour and don't let it ferment out too much as to reserve some of the sweetness or will ale yeast do this.. let me knownif...

Thanks for the quick reply.So this aplies to any brew? I have notices a little sediment at the bottom but its been about 2 weeks. Still taste the yeast? Should I keep transfering to another container OR Is there away I can speed the process up by adding stuff.

Ok all, batch done and fridged. Used finnings and attemped to remove the pectin haze. Back sweetening with sweetener but it tastes slightly yeasty. Is there anyway of getting rid of it..? Tia

So far in my experience which I might add I'd next to none, siphoning gives you more out of it.. I'm still losing each time I transfer bunnies minimal. Overtime in the past that I have moved it it sirs muck up from the bottom and as you only have 2L ... That's my first was but due to temp I had...