jok 3,035 Posted November 25, 2016 Report Share Posted November 25, 2016 Eh up son. Just got given 24 bottles made in October. Had to phone him back to ask for more.lol.lol. 1 Quote Link to post Share on other sites
mattyg 1,862 Posted November 25, 2016 Author Report Share Posted November 25, 2016 Just bottling mine at the mo. The sugar seems to be working......I have all my teeth and both eyes due to the lack of explosions......so far! The jokapples have worked a treat!!!! Matt Quote Link to post Share on other sites
mattyg 1,862 Posted November 25, 2016 Author Report Share Posted November 25, 2016 Just a few pieces of ordinance, Got a bit more to bottle up! 1 Quote Link to post Share on other sites
mole trapper 1,646 Posted November 26, 2016 Report Share Posted November 26, 2016 Wey hay! Bet you can't keep your hands off them till the summer. They look like 500 ml bottles, did you add a teaspoon of sugar to carbonate? Also did you add a sweetener? Quote Link to post Share on other sites
mattyg 1,862 Posted November 26, 2016 Author Report Share Posted November 26, 2016 1 litre PET bottles and cleaned Weston's vintage bottles all with s teaspoon of sugar. Muscavado sugar in some and normal sugar in others, I'm allowed one bottle at xmas then the rest will be coming out at some BBQ or other over the summer! Matt 1 Quote Link to post Share on other sites
FLATTOP 3,655 Posted January 2, 2017 Report Share Posted January 2, 2017 Well all the Christmas nonsense is over so I thought it was time for the important stuff, I racked off two barrels today and it seems to be coming along fine will rack off again in February and then bottle in March then mid April onwards start drinking can't wait. Still a bit cloudy but it was definitely drinkable patience and restraint required. 1 Quote Link to post Share on other sites
mole trapper 1,646 Posted January 4, 2017 Report Share Posted January 4, 2017 Looking good! Bet it's dry as a nuns #@$% at the moment though. My Mrs got me a 220 ltr ex wine barrel for Xmas, I was going to rack the 45 gal plastic barrel into it and forget until coming autumn, let it do the malo lactic fermentation in there, but decided against it so that I can put this year's juice straight into the wood. Quote Link to post Share on other sites
shepp 2,285 Posted April 18, 2017 Report Share Posted April 18, 2017 Yesterday I bottled 5 gallons of cider that I pressed last October. 2 gallons were with ale yeast and campden tablet and 3 gallons with Harris cider yeast and no campden added. Cider yeast version is much better, it tastes like it's picked up some interesting esters from wild yeast in the juice, it's about 7% alcohol so just what I was hoping for. I have 1 gallon left and I plan to add to it some blanched and frozen rhubarb and 150 grams of lactose sugar to sweeten it up a bit, lactose is a non-fermentable sugar. I will then leave it to infuse for about 2 weeks. 1 Quote Link to post Share on other sites
antg 1,729 Posted April 18, 2017 Report Share Posted April 18, 2017 Yesterday I bottled 5 gallons of cider that I pressed last October. 2 gallons were with ale yeast and campden tablet and 3 gallons with Harris cider yeast and no campden added. Cider yeast version is much better, it tastes like it's picked up some interesting esters from wild yeast in the juice, it's about 7% alcohol so just what I was hoping for. I have 1 gallon left and I plan to add to it some blanched and frozen rhubarb and 150 grams of lactose sugar to sweeten it up a bit, lactose is a non-fermentable sugar. I will then leave it to infuse for about 2 weeks. splenda or the like will sweeten it up and is non fermentable. easy to pick up from tescoes or asda. Quote Link to post Share on other sites
shepp 2,285 Posted April 18, 2017 Report Share Posted April 18, 2017 Yesterday I bottled 5 gallons of cider that I pressed last October. 2 gallons were with ale yeast and campden tablet and 3 gallons with Harris cider yeast and no campden added. Cider yeast version is much better, it tastes like it's picked up some interesting esters from wild yeast in the juice, it's about 7% alcohol so just what I was hoping for. I have 1 gallon left and I plan to add to it some blanched and frozen rhubarb and 150 grams of lactose sugar to sweeten it up a bit, lactose is a non-fermentable sugar. I will then leave it to infuse for about 2 weeks. splenda or the like will sweeten it up and is non fermentable. easy to pick up from tescoes or asda. That's interesting, I have this lactose left over from a milk stout I made at Christmas and have heard of others using it to sweeten cider. 1 Quote Link to post Share on other sites
antg 1,729 Posted April 18, 2017 Report Share Posted April 18, 2017 Yesterday I bottled 5 gallons of cider that I pressed last October. 2 gallons were with ale yeast and campden tablet and 3 gallons with Harris cider yeast and no campden added. Cider yeast version is much better, it tastes like it's picked up some interesting esters from wild yeast in the juice, it's about 7% alcohol so just what I was hoping for. I have 1 gallon left and I plan to add to it some blanched and frozen rhubarb and 150 grams of lactose sugar to sweeten it up a bit, lactose is a non-fermentable sugar. I will then leave it to infuse for about 2 weeks. splenda or the like will sweeten it up and is non fermentable. easy to pick up from tescos or asda. That's interesting, I have this lactose left over from a milk stout I made at Christmas and have heard of others using it to sweeten cider. oh if you have it at hand just use it. has your cider come out dry? only mentioned the splenda as it non fermentable too. Quote Link to post Share on other sites
shepp 2,285 Posted April 18, 2017 Report Share Posted April 18, 2017 Yesterday I bottled 5 gallons of cider that I pressed last October. 2 gallons were with ale yeast and campden tablet and 3 gallons with Harris cider yeast and no campden added. Cider yeast version is much better, it tastes like it's picked up some interesting esters from wild yeast in the juice, it's about 7% alcohol so just what I was hoping for. I have 1 gallon left and I plan to add to it some blanched and frozen rhubarb and 150 grams of lactose sugar to sweeten it up a bit, lactose is a non-fermentable sugar. I will then leave it to infuse for about 2 weeks. splenda or the like will sweeten it up and is non fermentable. easy to pick up from tescos or asda. That's interesting, I have this lactose left over from a milk stout I made at Christmas and have heard of others using it to sweeten cider. oh if you have it at hand just use it. has your cider come out dry? only mentioned the splenda as it non fermentable too. Yes it's all dry but flavour is good, I think with some carbonation from priming in the bottles it will be very nice. I just fancied doing something a bit different with 1 gallon. Quote Link to post Share on other sites
shepp 2,285 Posted April 18, 2017 Report Share Posted April 18, 2017 antg how is yours tasting now? Quote Link to post Share on other sites
antg 1,729 Posted April 18, 2017 Report Share Posted April 18, 2017 i dont brew cider, just beer. made a russian imperial stout yesterday. should turn out at 10% abv if all goes well. Quote Link to post Share on other sites
shepp 2,285 Posted April 18, 2017 Report Share Posted April 18, 2017 Me too, I bought a Grainfather just before Christmas and have made half a dozen brews. I have a saison fermenting at the moment. 1 Quote Link to post Share on other sites
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