leon_uk
Member
Hello all.
My plans for my first brew of cider are coming together nicely, so I'll say how far I've got now and ask for some advice from those 'more experienced' (cue innuendo... )
I've got several 1 gallon (UK) demijohns, along with plugs and airlocks. Also got sterilising powder, syphoning tube, and a hydrometer.
I got a small packet of white wine yeast, as my plan is to make Apfelwein-style dry cider.
First question I have is regarding the type of apple juice you all use. Here in the UK, the majority of apple juice sold in supermarkets & shops is made from concentrate, then rediluted to the same strength. Some places also sell 'not from concentrate' apple juice, but this is much dearer. Would diluted concentrate be ok?
From later this year I'm hoping to get free apples from a friend who has a small orchard area, so really I want to get it right with cartoned juice first so I'm ready to crush & press my own.
I'm also considering adding fruit (cherry or stawberry) to one of the demijohns. Could I try using tinned black cherries or similar, as long as there are no preservatives etc present (just cherries, sugar & water)?
Plans are to brew it in my spare room, which usually has the curtains closed and stays between 18-22deg C (65-71 deg F for you yanks )
Any other advice? Plan is to brew it then transfer into bottles with some extra sugar to store. Not too worried about carbonation, a little would be nice but still is always good.
Can't wait now: had a pint or two of H. Weston's Old Rosie at the weekend and fell in love (if it doesn't mean anything, google it: some tasty stuff!).
Hardest bit will be waiting for it to be ready before I get my hands on it!
My plans for my first brew of cider are coming together nicely, so I'll say how far I've got now and ask for some advice from those 'more experienced' (cue innuendo... )
I've got several 1 gallon (UK) demijohns, along with plugs and airlocks. Also got sterilising powder, syphoning tube, and a hydrometer.
I got a small packet of white wine yeast, as my plan is to make Apfelwein-style dry cider.
First question I have is regarding the type of apple juice you all use. Here in the UK, the majority of apple juice sold in supermarkets & shops is made from concentrate, then rediluted to the same strength. Some places also sell 'not from concentrate' apple juice, but this is much dearer. Would diluted concentrate be ok?
From later this year I'm hoping to get free apples from a friend who has a small orchard area, so really I want to get it right with cartoned juice first so I'm ready to crush & press my own.
I'm also considering adding fruit (cherry or stawberry) to one of the demijohns. Could I try using tinned black cherries or similar, as long as there are no preservatives etc present (just cherries, sugar & water)?
Plans are to brew it in my spare room, which usually has the curtains closed and stays between 18-22deg C (65-71 deg F for you yanks )
Any other advice? Plan is to brew it then transfer into bottles with some extra sugar to store. Not too worried about carbonation, a little would be nice but still is always good.
Can't wait now: had a pint or two of H. Weston's Old Rosie at the weekend and fell in love (if it doesn't mean anything, google it: some tasty stuff!).
Hardest bit will be waiting for it to be ready before I get my hands on it!