Search results

It was an odd batch. Didn't ferment at all for 2 months then in a couple of weeks fermented out to 7.5%. I've decanted it to bottles now but the smell is so strong it's pretty much undrinkable. Saying that, I drank a bottle, the next day I had a vague sulphur taste in my breath - not nice.

Hi All, After the first tasting of my first real batch, I've found that the smell of sulphur is so off putting I'll probably have to bin the batch. Before I do this a couple of questions: 1) Is there something I can add to take this smell and taste away? 2) Will bottling it and...

Right. This is crazy. I've not seen these bubble at all in the first two months, didn't check so frequently in the last month and I just checked the sg. 1000!. With a start of 1056, it should be about 7.5%. I need to be way more attentive for future batches! Neither tasted that nice and...

I used fresh apples and juiced them myself. The temperature swing in my house is large, but its only got bigger during the winter (when the ferm actually started).

Yeah, I took an SG reading before ferm and after 2 months. No change. It's a good reminder though, I should check it again now but visually the air lock hasn't done much bubbling. Would it help if I added a sugar / yeast mix to help it along?

I started two demijohns off at the end of the summer and nothing happened for 3 months. A month ago I added some of the yeast from a friends batch and last night I noticed the airlock showed pressure in the vessel. I tapped it and it bubbled through, smelt it and it smells of fermentation...

OK, so I took another SG reading, it's 1056 - exactly what it started at (still tastes nice). A while ago, I started 2 batches (1 apples, 1 pears). The pears fermented, the apples didn't. I repeatedly added yeast solution over the course of 3 weeks and nothing. Note: the 2 batches of...

I'll do that, but I have glass demijohns, with brand new rubber glove style stops (fit like a comdomn) - they'd seem unlikely to leak.

Made juice from apples and a kitchen fruit juicer. Used general wine yeast (dried) and followed instructions to hydrate it. I added about 1g campden, waited 36hrs before adding the yeast. One probelm is ambient temperature in my kitchen (whole house) raises and drops throughout the day as...

I added my yeast on Mon eve (SG of juice was 1056) and nothing thus far. I understand that it can take a few days to start to ferment, but at what point do I start to worry and is there anything that can be done if fermentation doesn't start? I ask this question as my last batch of apple...

Seriously, my stomach ballooned up and I had 5 very unpleseant trips to the loo, the experience was akin to food poisening.

Due to space and other restrictions I'm using a fruit juicer to get my juice. At the WE I got around 18L from 30kg apples. The pulp was still damp so I'm wondering what kind of yield I could get from a press? Secondly, I have 2x9L in 2x10L demijohns. The book I have suggests topping...

It sorta petered out, was still bubbling though, but slowly. I added the campden as this is the first time I've done this and I know the bottles are far from perfect... Will the flavour change much while in the bottles? I've 4 full bottles and one 2/3 full which I'm tasting every now and...

Thanks for the response revvy. I thought I had to have in the cool to prevent it from further fermenting, I thought that stage had ended. My concern is the bottles (which are more jars with metal screwtops) might break. I also added a campden tablet at the end of the last ferm stage to stop...

I made my first batch and it's now bottled up and in the fridge. Question is; how long does this maturing process take? It wasn't that palitable when I first bottled it, not BAD but not great. Cheers

I just used a juicer to make my first batches as I've no access to a press. It works but the finished pulp is not fully dry. I took the stalks off and juiced the entire fruit. I've a book on order which gived the plan for a press, which I'm going to make for next time.

Thanks for the responses. 1. After 10 days my pear cider has stopped bubbling through the air-lock and there's no visible foaming now. a) Should I now remove the sediment? b) What should I do now? 2. The apple cider has done nothing after a week. Last night i took some of the...

Thanks for that! So I need the initial SG to be able to calculate the ABV? Is my current hydrometer useless for cider? Cheers Izzoard

Hi all, A few days ago I started my first ever cider (or any type of fermentation) batches. I've about 6L of pear and 6L of apple fermenting in two demijohns with airlocks (I added champagn yeast). Things are happening, froth and bubbling in the pear, nothing in the apple yet (started it...