Search results

Oh yeah interesting, so use juice for the carbonating sugars.

Found an orchard today willing to sell me @0.25p/kilo. They had acres and about 30 varieties including 3 Cider apples. But they were willing to let me pick off from a couple of rows of Cox's and Jonagold Spartans which in told are very sweet. £20 and 80 kilos later I pitched some wyeast 3117 and...

I do have some potassium carbonate at hand but I've heard about artificial taste imparted with its use in large amounts, so reluctant. The juice is to my liking but yes it'll be very acidic and will probably burn the throat off ya. So I might add a little pre fermentation to get it above pH 3...

Hi all, 3rd season making my own cider. DOn't have access to the trees I used to so arranged with a farmer to clear up his windfall apples once he had picked. Mostly Bramley and another variety that's smaller and redder and I assumed less acidic and sweeter but the resultant juice is ph 2.8! SG...

This year's Cider I decided I'd try and speed things along a little by adding some commercial wine makers malolactic bacteria to get my ph3.1 up a little. It's been at it a month with lots of small bubbles and it's pretty much depleted. the cider was at sg 1.020 campden'ed to kill of the yeast...