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Thanks, can I add it now... then bottle in a day or two and let it work away in the individual bottles?

Thanks for all the info. I have a bottle capper for the cider that I make. They all look like really great gifts! Giving me plenty of ideas for next year. Glad that all ideas work, this year we will make do with what we have, and use a mixture of wine bottles, screw tops, beer bottles...

Hi All, I've made some quince wine, the juice itself once it was boiled and cooled tastes really nice (I added sugar). The colour is nice and pink, and I have a tree full of them - so thought why not give it a go. Anyway, fermentation is underway and has been transferred to a demijohn...

Hi All, My cider has been through primary and secondary fermentation. It has been stable for around 10 days now - down to 1.005(ish). I am beginning to think it is soon time to bottle, and then leave bottled for a few months before tasting. However, I did not add pect at the start of...

Hi all, I am wondering if you can help me with my next stage. Primary fermentation is almost over, one reads 1009 and the other reads 1005. However, as you can see, the levels are low with quite a bit of sediment in the bottom. I have some fresh AJ that I pressed yesterday. Can I decant...

No, I didn't mix the yeasts. They are in separate 1 Gallon batches.

I'm glad to see someone else asking the same question as me... I've used half a packet of S-04 and half a packet of EC-118. I was nervous it might not start (yeast only added today), but I'm assuming it will have no problem. I've secured the rest of the dry yeast in a tight airlocked bag and...

Thanks for the replies all. I've finally give it a go - taken all the advice onboard and will see what I get at the end of it! The cider is currently in a dark cupboard (no natural light) and is at a steady temperature, will this be okay? Or should it be open to light?

Thanks for the advice. I am only making a 1 gallon batch, does this change at all? I won't be adding any sugar, so I can just take it out of the fridge, open it and pour straight into the 1 gallon demijohn?

Hi All, I've received a packet of WL775 - does it need to be stored in the fridge? It's a liquid yeast. Also, does it need "starting"? And if so, can anyone advise how I would do this. Cheers!

Dammit! I really hope I've not made a mistake by using 1118... I might just make 1 gallon of it, forget the secondary - just leave it in primary. Then move to a clean demijohn just to allow a few weeks for it to settle and clear. Bottle, then leave for a few months. I've read that as the yeast...

Yes, I did a lot of research on EC-1118. I was going to add about 1kg of sugar to the juice at the same time I add the yeast. I like a very dry cider, and the EC-1118 is the one I was going to add sugar to at the time of bottling to give it a carbonated effect. I have read across numerous forums...

Thanks very much. I've found a small jar that will get me approximately a litre or so of juice, so I have decided to make that which should make up the volume difference once I have racked away the sediment. I'm planning on making the first batch this weekend. Then a few days later I disappear...

Thanks for the reply. When you say wait until it's done - do you mean wait until the fermentation (bubbling in the air lock) has stopped? Does this mean I can just leave the sediment in the demijohn and syphon straight to bottles once the fermentation is complete? Or let fermentation complete...

I hadn't considered temperature much, just going to put it in a warm dark cupboard... Unfortunately I've not got a way of controlling the temperature. Another couple of questions ; 1) Do the demijohns have to be filled to the neck? If so, shall I just make some more juice a day before I...

Thanks all, So, I could just press more apples a day or two beforehand and add at point 6 when needed? Is it a necessity that the demi-johns are filled that close to the neck? Think I've refined the method I'm going to take; 1) Syphon the juice into demi-johns (up to neck) and ad Campden...

If I go down the method of putting into a demi-john/carboy for 7 days with yeast. Once sediment has dropped, then syphon to a new fresh/clean/sterile demi-john/carboy. Obviously the sediment takes up volume, so do I have to add water to make sure the liquid reaches the neck of the demi-john?

Thanks for the very detailed reply. We currently have 6 demijon/carboys, I think like you've said, I might experiment by making 3 different types, then rack into the 3 empty demijohns. So, I could put the juice into demijohns (skipping the bucket). The fruit is fallen from the tree, so put...

Hi all, I'm new to the forum and have joined to get some tips on cider making. Ive got an orchard with a mix of eating and cooking apples and instead of baking with them would like to try and make some cider (I figure now is the time to start as they're just beginning to drop). I...