percy2 Posted April 19, 2007 Share Posted April 19, 2007 Apples grown for consumption or consumer outlets are far from ideal for cidermaking, as they are low in tannins. Most makers use cider apples, the cultivars developed specifically for cidermaking, of which there are many hundreds of varieties.Contents I guess the juice of 1 teabag may be required. Link to comment Share on other sites More sharing options...
jayenram Posted May 15, 2007 Share Posted May 15, 2007 I had the following brought in from UK last week:Young's Brew dried active yeast and Young's Brew super wine yeast compound all I need now is some kind of fermentation container and I'll give it a go. I'm told the wine yeast is better for cider. I finally got the equipment I needed to botch up a system and give it a go. I started the process early this morning and within 45 minutes, the fermentation had begun. Four hours later it was really working well. Link to comment Share on other sites More sharing options...
jayenram Posted May 17, 2007 Share Posted May 17, 2007 The third day - fermentation reduced to a trickle Link to comment Share on other sites More sharing options...
jayenram Posted May 21, 2007 Share Posted May 21, 2007 The sixth day and it's starting to clear. Fermentation was so quick that I'm expecting it's going to be as weak as Heineken! Link to comment Share on other sites More sharing options...
rak sa_ngop Posted May 21, 2007 Author Share Posted May 21, 2007 The sixth day and it's starting to clear. Fermentation was so quick that I'm expecting it's going to be as weak as Heineken! I don't think you mentioned what it is you are brewing up. Is it cider and if so where is your apple juice from? Good luck, as long as it has not 'gone off' I am sure it will be enjoyed. Link to comment Share on other sites More sharing options...
Totster Posted May 21, 2007 Share Posted May 21, 2007 The sixth day and it's starting to clear. Fermentation was so quick that I'm expecting it's going to be as weak as Heineken! Nah... Heineken can't have been fermented for that long... totster Link to comment Share on other sites More sharing options...
percy2 Posted May 22, 2007 Share Posted May 22, 2007 (edited) The sixth day and it's starting to clear. Fermentation was so quick that I'm expecting it's going to be as weak as Heineken! Of my 1st 3 batches, 2 were 6.2-6.3% the other was considerably stronger. The other was 8.6%, the only difference was I added sugar r. Fermantation was only 8 days in both cases. (edit added line) Does anyone know where to get a crown capper? Just the type you hit with a rubber mallet , not the hydraulic factory units. Cheers Edited May 22, 2007 by percy2 Link to comment Share on other sites More sharing options...
Crossy Posted May 23, 2007 Share Posted May 23, 2007 Of my 1st 3 batches, 2 were 6.2-6.3% the other was considerably stronger.The other was 8.6%, the only difference was I added sugar r. Must give this a go. 8.6% is certainly in the range of the 'real' Zummerzet Zoider, luverly stuff :D Should make a lethal Snakebite when combined with Grolsch. I really like cider, also brings back (blurred) memories of some Korean clients visiting our factory in Wells, they decided to try the local cider, what nobody warned them was that unlike Korean 'Chilsung Cider' (ie 7-Up) this stuff had bite, we didn't see them until lunch time next day Link to comment Share on other sites More sharing options...
jayenram Posted May 24, 2007 Share Posted May 24, 2007 Day 9, virtually clear. Should be decanting tomorrow. Link to comment Share on other sites More sharing options...
lamphun Posted May 24, 2007 Share Posted May 24, 2007 If you're still standing after drinking it, let us know how it turns out. I miss the sweet low alcohol cider I used to drink as a kid. Link to comment Share on other sites More sharing options...
Yorkie Posted May 24, 2007 Share Posted May 24, 2007 I don't think you mentioned what it is you are brewing up. Is it cider and if so where is your apple juice from? Were you not the original poster who named the thread "Cider"? :D Only joking, lah! Link to comment Share on other sites More sharing options...
jayenram Posted May 24, 2007 Share Posted May 24, 2007 Is it cider and if so where is your apple juice from? The apple juice came from Big 'C'. Mallee brand, I think. It's "100% pure apple juice (unsweetened) made from concentrate" according to the label. Cheers Link to comment Share on other sites More sharing options...
jayenram Posted June 10, 2007 Share Posted June 10, 2007 Tried a pint last night (this morning) whilst watching the Montreal qualifying. It was very still and very, very dry and appeared to pack a bit of a kick (difficult to be sure after a gallon of Archa/*Chang*). Whatever, I'll certainly be brewing some more; maybe fizz it up a little bit next time. Link to comment Share on other sites More sharing options...
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