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I know there is a big pasteurising link but I didn't get a definitive answer. My question is about temperature vs time, in the Andrew Lea book, he quotes 66*c for 20 minutes. The other post quotes temp is 88*c for 10 minutes. Can anyone explain the different approaches, in my mind a lower...

Is it necessary to wash apples bought from a supermarket? I can understand washing apples straight from the orchard but store bought apples seem to be clean and free of dirt

I want to make my own press, I'm gonna build the frame and use a trolley jack for compression, net curtains for the cheese wraps, the final part is the Acadia racks, does anyone have ideas about what I could use as a substitute spacer between the cheeses. Advice on building presses would be...

I've just finished my first fermentation and I've racked it off after 10 days, it was a lot faster than I thought but I did use nutrient. My new SG reading is 1000 so all the sugars have gone, should I wait another 3 weeks before bottling or should I wait until more sediment settles and the...

I've been looking at making cider from scratch with apples, mills and presses, all of which is expensive and time consuming. I've just been looking at apple concentrate companies who sell wholesale 60 gallon barrels to customer spec ( brix, acidity, colour, PH, no additives etc. ) Is this...

Hi, I'm a newbie to cider making, I'm looking to the chemicals needed to succeed with a smooth cider making process. I have looked online at homebrew suppliers and there are a vast array of chemical products without good explanation of what they actually do. Can someone explain to me: 1...

Hi, I'm having problems finding cider apples, they don't exist in the country I live in. So I was hoping for advice on which dessert apples to use, the choices for sweet are Fuji, Red Delicious, Braeburn and Gala. The tart apples are Granny Smith and a small pale green apple called a Pero. I'm...