mole trapper
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Everything posted by mole trapper
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I'll look up Harris yeast, I've not heard of it, only youngs, gervin and ritchies. Oh and of course there's a 24 hours yeast for making turbo cider, no idea who makes it though.
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And breathe! I'm led here now and in the hallway I can hear 4x5 gal fv,s and 1x1 gal going mad. The big one with the 200 lts out in the shed as yet appears to be still thinking about it, I have now treated it to a quilt and an electric heater, I kid you not! There's a lot of money's worth in that barrel, and I'm not really into vinegar. The shed is now a constant 15 degrees so fingers crossed she'll get going properly soon. Interestingly, I was reading on the Vigo site last night that if your juice had not started fermenting within a fortnight you should repitch with yeast and nutrient,
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Campden tablets I avoid I try to keep it as natural as possible if I had the bottle I would let it ferment natural as well it's just that if it doesn't work there's a risk of losing it after all the graft. 1050 isn't too bad I was expecting you to say 1058/60ish considering the part of the world your in and the fact the apples would be a lot sweeter as we are marching on into the season. I know, I was expecting around that too! The apples were all fallers and aged about three weeks after, very juicy. I've decided campden tablets are the spawn of the devil. The 5 gals are now slowly star
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The og was a little lower than I expected at 1050, I campden tablet the five 5 gal fv,s, this I now seriously regret! Even after48hrs the taste of the sulphite is still present, and it has truly robbed the juice of its apple flavour. Anyway pitched the sparkling wine starter into those this evening, they are indoors at about 15 degrees so see what happens with them. From now on I will have yeast starters up and running on apple days and pitch immediately.
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Well we processed all the apples in four hours, and got 630 pints! That's too bloody spookily close to my guesstimate. Not done og yet as we are both right royally fecked. Will take it in the morning. 200 lts un one barrel I'm going to take a chance on and go naturel, all the rest in 5 gal fv,s with cider, ale and champagne yeast. Report back in the morning with og.
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Beware of 1+1 hosting, that'll be my contribution.
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Mattyg, this seems to be what happens! I was doing a gallon here and there, now suddenly I find myself with 3 45 gal drums, a mountain of Apple's, industrial machinery turning up on a trailer tomorrow night! Where the hell did that come from?
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Well, at least this one's not in it for the money! Lol
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Look up killgerm or barretine if you are looking for serious qualifications, they also do one day refresh courses.
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Funnier still when you shat yer pants and point out its her who does the washing, lol
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There's a lot of shonky goings on now, my Mrs was at a job today, turns out her customer is a pesty of eight months, his bait of choice on farms is storm! What feckin hope has the industry got? Thankfully I've not got that long to go before I bail.
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At 18 it will probably be done within a week, my ten gallon vessel stopped this morning, it's been roaring even at a constant 15. Dytkos, you don't drink gut rot, it's bad for you.
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Well I was going to give it a miss altogether this year, but made that last 24 gallons just because things came along unexpectedly. And now I've just been offered a shed load from some orchards, from what I'm looking at at present this lot will probably make another forty to fifty gallons! This is getting serious.
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Have-A-Go..... Sika
mole trapper replied to Yokel Matt's topic in Living Off The Land & Game Cooking
Good write up and pics. Haven't done off a deer for five years, I'd probably make a right pigs ear of it now. -
Why would Clive have been banned? He was / is sound as a pound.
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You will be fine using a teaspoon full of sugar, it will not come out sweeter as it will be used up by the yeast, I do it all the time, except when I use a dollop of the Mrs honey if she's got frames being emptied when I'm brewing.
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How are you managing to keep the temperature at that level? Quite easy in our house, we haven't lit the rayburn yet! The kitchen is a nice constant 15 at present, but unfortunately the outlaws are turning up on the first so we will have to light the fire then. Two years ago I had a purpose built concrete shed put up solely for when we go commercial in about three years time, unfortunately though the builder didn't think about vents so it can get a bit warm in there, should be ok to put this lot out there by then though. Let it over winter and hopefully get a malolactic fermentation in the s
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I took apples from twenty different types of apple trees I have here, had them milled and pressed last Saturday at a local orchard group day. Got 24 gallons of great tasting juice, dropped the campden tablets in to kill off the natural yeast,two days later added a champagne yeast to ten gallons in one fermenter and gervin cider yeast to two five gallon containers. Very slow to get going, but the ten gallon and one five are going nicely now, the other I will stir up tonight to see if it wakes it up. I am keeping them all at 15 degrees (the optimum temperature) to encourage a long slow ferment
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The new regs are just bs anyway, I've had several people say they just went on line, paid their money and did a quick test and duly qualified to buy bait. Just another tax it seems.
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Did it stop? Seriously!
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Probably just bought a pestforce franchise with redundancy money from another line of work and crapper himself when he saw what he'd let himself in for (twat).
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Where To Buy Putanges I've
mole trapper replied to tilimangro's topic in Snaring, Trapping & Pest Control
Didn't he move to France? Could be why he says allow ten days for delivery. Is Clive (nicepix) not still doing them? I could do with another fifty for the coming craziness. -
Finally having a good season down here, been terrible the last five or so.
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Her nieces wedding over in Utah, I know there's no alligators in Utah! We're going down to her sisters first in Florida then travelling up for the wedding. Officially closed the Business doors an hour ago till 5th August, first proper time off in 15 years.
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Blimey Clive, your welcome to that lot! Having said that, one night last week I picked up a (dead) rat by it's tail which suddenly became non dead and proceeded to climb up it's tail! It was at this point I evacuated my bowels, screamed like a bitch and duly gave it the coup de gras courtesy of a size 13 boot. We're away tomorrow on hols, sister in law says they have a lot of gators around at the moment!!! France would be a lot more appealing.
