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Home Brew Cider

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40 PET bottles of cider doing their secondary fermentation, while 40 pints of mild and 40 pints of best bitter do their primary in the background:

 

bedroom_zps7e70729c.jpg

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Best Bitter:

 

Beer1_zps3e6a9cd9.jpg

thats the one I'd pick lol

 

 

Yep :thumbs: It's a real nice pint.

 

The Mild is good because I can do half a gallon when I get in without getting insensible.... trouble is, that half gallon is usually followed up with a gallon of the good stuff :yes:

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ye i brew regularly matt. i do all grain. used to do kits, but i moved on as i find the results are much better.

stout is my go to brew. have 40 pints of a guinness clone in the barrel now thats ready to get stuck into.

its a great hobby

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How long does the secondary fermentation take matt?(on the rocks cider)

 

It depends how warm it is.

 

I left my last lot indoors for 3 days, and then transferred it to my beer cellar. I put half a dozen bottles into the fridge on route, and it was clear in a couple of days.

 

Don't forget you will need a second tub to transfer it into before you add the flavour sachet. I have two fermenter s (as you can see) and both have taps that allow use of the bottler (£7) or for transferring from one to the other. Syphoning is a right fag which is why I fitted a tap to my fermentation tub.

 

I'll find you a link to the little bottler in a minute.

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Some links for you:

 

Little bottler (link)

 

Bottle drainer (great bit of kit)

 

Bottle washer

 

With that kit I can bottle 80 bottles in an hour, and that includes the clean up afterwards.

 

The advantage of the bottler is that you can deliver your grog straight to the bottom of the bottle without it fizzing up too much. It cuts off as soon as you release the bottle thereby minimising spillage and fuss.

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How long does the secondary fermentation take matt?(on the rocks cider)

 

It depends how warm it is.

 

I left my last lot indoors for 3 days, and then transferred it to my beer cellar. I put half a dozen bottles into the fridge on route, and it was clear in a couple of days.

 

Don't forget you will need a second tub to transfer it into before you add the flavour sachet. I have two fermenter s (as you can see) and both have taps that allow use of the bottler (£7) or for transferring from one to the other. Syphoning is a right fag which is why I fitted a tap to my fermentation tub.

 

I'll find you a link to the little bottler in a minute.

I need a second tub. .With a tap then cheers

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Do you buy your kits online Mat ? been years since ive brewed and i used to use the hamilton bards kits as well as geordie homebrew kits

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Do you buy your kits online Mat ? been years since ive brewed and i used to use the hamilton bards kits as well as geordie homebrew kits

 

 

I don't for several reasons.

 

Firstly, I'm a bit nomadic, and arranging for deliveries isn't easy. Secondly, I use a local specialist shop when I'm down here (the one in the links) and I get a bit of discount :yes: In fact, if you mention me, you may get a bit of a deal yourself.

 

I rate the HB kits very highly, although they are a bit pricier than some of the other stuff. Dead easy to make being dried malt :thumbs:

 

The mild I've been drinking is the Geordie kits, and it's OK. I've just barrelled a Youngs mild the other day, so I'll reserve judgement on that for now.

 

With the barrelled stuff I add finings to speed things along. It's an extra quid, but it clears in 2 weeks instead of 4.

 

Years ago I used to brew the Boots kits which I rated at the time :yes:

 

 

HMP.Crumlin rd jail belfast 1970s ....brewed in fire exthinquishers lol.

 

When we used to do the pest control in Dartmoor Prison the inmates managed to get hold of some of our bait and brewed up with that :lol: it caused all sorts of hassle for us :yes:

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do you add yeast too your elderflower champagne matt?

my mate reckons it doesnt need it

 

It doesn't for the normal Elderflower Champagne, but I'm planning on making some silly stuff this year, so once I've got a few bottles of normal champers, I'm going to add a kilo of dextrose and some champagne yeast.

 

I'm hoping to get something at around 9% that can be drunk in volume :angel:

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