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  1. H

    Temperature control

    Thanks for your advice, it was helpful. 👍 I assumed that keeping the fermentation temperature close to your desired temperature was the safest bet. I have read that the activity of the yeast can raise the temperature of the brew within the first 72 hours so I guess that's the most critical...
  2. H

    Temperature control

    I’m after some advice on temperature control. My fermenter sits on a heat pad in a fridge which is controlled by a digital temperature controller thermostat. The fridge kicks in when the temperature is getting too hot and the heat pad kicks in when too cool. I have the thermostat sensor...
  3. H

    Thick fruit cider prior to fermentation

    I've decided to hold off on watering it down. I looked at the must this morning and its starting to separate - 1/4 juice 3/4 pulp. I'll take an SG reading from the juice before pitching the yeast and hope the fermentation process breaks a lot more of the pulp down. I'm wondering if adding...
  4. H

    Thick fruit cider prior to fermentation

    Thanks for your advice. I added pectinase to the brew which is currently sitting for 24 hours before I pitch the yeast. My understanding of pectinase (when adding to juice, not pulp) was to clear the brew. That said, I was hoping it might break down the thickness a bit but wasn't sure. If its...
  5. H

    Thick fruit cider prior to fermentation

    Hi, I'm attempting to make a nectarine hard cider which I plan to eventually carbonate. I cold pressed 15 litres of nectarine juice today which has come out quite thick, like a puree consistency. I was hoping to create a watery apple cider consistency. Is there any way of thinning this down...
  6. H

    Sparkling fruit wine

    I've decided to try my hand at making fruit wines. I'm currently in the first fermentation of a Feijoa wine - a fruit that is in season here in New Zealand which is light in colour and described as a cross between Strawberry, Pineapple, and Guava. I'm aiming for 8% abv and would like to make...
  7. H

    Stiring during fermentation

    The fruit has a taste that is hard to explain. It's been described as a mix of Strawberry, Guava and Pineapple. The colour is similar to that of white wine when fermenting. When it comes into season in New Zealand there is an abundance of it. People can't give it away! With regard do...
  8. H

    Stiring during fermentation

    Thanks for you comments everyone. I'm using a Gervin GV5 white fruit wine yeast. I'm an amateur when it comes to fermenting fruits but I presume because it's a white fruit wine yeast that I will treat the fermentation temperatures as you would with a white wine, ideally between 7 - 16? This...
  9. H

    Stiring during fermentation

    Ok so I'm not brewing cider, I'm brewing a fruit in New Zealand that we call Feiloa. This obviously isn't cider but it's fermenting fruit nonetheless and I had nowhere else to post this thread. I've looked online at a number of Feijoa wine recipes and some of them are quite different from the...
  10. H

    First ever cider brew. To secondary ferment or not?

    Thanks for your replies, they were all informative. I ended up bottling straight from the first fermentation. I tasted it first and it tasted ok. 2 days in the bottle and they are starting to clear. I will do the next batch differently though and let the cider sit in a secondary...
  11. H

    First ever cider brew. To secondary ferment or not?

    Thanks for your help, it's clarified what the second fermentation actually does. I used to home brew beer so presumed that the process is similar, if not the same. So if I bottle straight from the first fermentation, will the sediment (lees) settle at the bottom of the bottle, like home...
  12. H

    First ever cider brew. To secondary ferment or not?

    Thanks for your help, it's clarified what the second fermentation actually does. I used to home brew beer so presumed that the process is similar, if not the same. So if I bottle straight from the first fermentation, will the sediment (lees) settle at the bottom of the bottle, like home brew...
  13. H

    First ever cider brew. To secondary ferment or not?

    Hi there I'm at the end of my first fermentation of pressed apples after 7 days, with the SG not moving for 3 days and no visible signs of fermentation. Do I really need to transfer to a secondary carboy before bottling, or can I skip that process and go straight to bottling? I'm making...
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