s.e.s.k.u 1,893 Posted June 24, 2014 Author Report Share Posted June 24, 2014 All bottled up today. ..39 pints. .tasted ok . A blog would be good matt. 1 Quote Link to post Share on other sites
Matt 160 Posted June 24, 2014 Report Share Posted June 24, 2014 Here ye go lads; Click here for the first (of many) blog entries Enjoy it, I think you can follow the content and comment on entries. I'll try and keep it up, and let you know what I'm brewing, what I'm drinking, and what has gone wrong as we go along. If there is any particular subject you want to discuss, let me know. Quote Link to post Share on other sites
Brewman 1,190 Posted June 25, 2014 Report Share Posted June 25, 2014 Cheere matt and brewman im going to get them soaking now and hopefully my brew wont be ruined by tommorow when i bottle. I just pressed the lid of the bucket and there is still gas in there would that be a sign that it might still be ok and will secondry ferment? Im a week and a day past the week recomended in the fermenting bucket . If it does secondry ferment when bottled will it be any different to a same batch that was bottled in the recomended week. Cheers again lads its great to be able to get advice of people way more experienced!! If you have a hydrometer use that for a reading. It won't do any harm leaving a brew on for a week more than the destructions say, I've left them for upto 3 weeks and they've tasted all right. The same brew will take different times as the temp will never be totally consistent but if you use the same ingredients and sugars it should be the same. It'll taste different the longer you leave it after its bottled for secondary fermentation. Leave it in the bottles for a couple of weeks before tasting then taste one a week for a couple of weeks or so then you'll know how long to leave for your taste preference. I keep a brew diary for every brew even putting in the weekly tasters for reference. Hope this helps. Quote Link to post Share on other sites
Matt 160 Posted June 25, 2014 Report Share Posted June 25, 2014 I keep a brew diary for every brew even putting in the weekly tasters for reference. Hope this helps. Top advice there Quote Link to post Share on other sites
desertdog 149 Posted June 25, 2014 Report Share Posted June 25, 2014 Thinking of brewing cider,I'm i best to get. kit first or do it with apples?,and wold. Juicer so the same as a press?,advice please Quote Link to post Share on other sites
desertdog 149 Posted June 25, 2014 Report Share Posted June 25, 2014 I'm sure you get my drift Quote Link to post Share on other sites
Matt 160 Posted June 25, 2014 Report Share Posted June 25, 2014 To make 'proper' zider, you need a pulper and a press and lot's of time. What you end up with is an astonishingly good scrumpy, but nothing like the commercial ciders available. The advantage of kits is that you can be drinking your own stuff, for less than 50p per pint within weeks. The 'On the Rocks' cider kits are simple to use and make, and although there is some initial outlay for equipment, the cost is easily recouped from the savings you make on commercial ciders. The kits use concentrated apple juice; you just add water, sugar and the yeast (supplied in the kit). Once initial fermentation is complete, you add in some extra flavouring and a little more sugar and it finishes in the bottle or barrel. And, for those of you who think that using concentrated apple is somehow cheating, bear in mind that most of the popular commercial brands use exactly the same thing I'll be putting a cider kit on myself in the next few weeks; I'll take some pictures and do a write up on the blog. I'm also intending making some 'proper' cider later in the year which I'll try and document. I think I posted some links earlier in this thread; if you need more, please do ask Quote Link to post Share on other sites
desertdog 149 Posted June 25, 2014 Report Share Posted June 25, 2014 Thanks for that,I've plenty of apples to get later,I'm looking into a pulper and a press,unless I can find someone to press for me. Quote Link to post Share on other sites
Brewman 1,190 Posted June 25, 2014 Report Share Posted June 25, 2014 Thanks for that,I've plenty of apples to get later,I'm looking into a pulper and a press,unless I can find someone to press for me. Depending on how much you're willing to spend and the quantity of apples that need pulped some people use a garden shredder so you might save money there. Vigo is a good website, pricey gear but you get what you pay for. Quote Link to post Share on other sites
chris87 297 Posted June 25, 2014 Report Share Posted June 25, 2014 Cheere matt and brewman im going to get them soaking now and hopefully my brew wont be ruined by tommorow when i bottle. I just pressed the lid of the bucket and there is still gas in there would that be a sign that it might still be ok and will secondry ferment? Im a week and a day past the week recomended in the fermenting bucket . If it does secondry ferment when bottled will it be any different to a same batch that was bottled in the recomended week. Cheers again lads its great to be able to get advice of people way more experienced!!If you have a hydrometer use that for a reading. It won't do any harm leaving a brew on for a week more than the destructions say, I've left them for upto 3 weeks and they've tasted all right.The same brew will take different times as the temp will never be totally consistent but if you use the same ingredients and sugars it should be the same. It'll taste different the longer you leave it after its bottled for secondary fermentation. Leave it in the bottles for a couple of weeks before tasting then taste one a week for a couple of weeks or so then you'll know how long to leave for your taste preference. I keep a brew diary for every brew even putting in the weekly tasters for reference. Hope this helps. i ended up going to the brew shop and buying bottles, i tought by the time i soak clean ect be easier to just buy and sterilise. The lad at the shop reconed the longer its left it the fermenting vessel the better so was glad to hear that. Still have a problem now waiting to buy a big plastic storage box to sterlise all bottles at once so hopefully nothing else will pop up and itl be bottled by the weekend. The antisipation is killing me ha. Cheers for the post brewman great info and tip there much appricated. Quote Link to post Share on other sites
Matt 160 Posted June 25, 2014 Report Share Posted June 25, 2014 One of These (link) makes sterilising bottles childs play. I also use one of These (link) to dry the bottles afterwards. Quote Link to post Share on other sites
antg 1,729 Posted June 26, 2014 Report Share Posted June 26, 2014 a cheap and pretty tasty alternative is to make a turbo cider from carton apple juice. the cheap supermarkets own brands make a perfectly acceptable drink. ive 5 gallon made that ive being drinking and its pretty good. its real easy to make and without adding any sugar (theres enough in the juice) it comes out at roughly 5% if its a little too dry when finished just put a teaspoon full of an artificial sweetener like splenda in your pint glass and pour you turbo cider into it. its spot on and a very easy drink. 23 litres apple juice 1 cup of real strong tea (for the tannins) give it its bite 1 packet of youngs cider yeast. you can add a little lemon juice if you want but i never bother. if you want it stronger just add 1kg of sugar. this will take approx two weeks to ferment out and then bottle using 1 teaspoon of sugar per pint to carb it up. clears and ready to drink in two weeks (4 weeks total) 1 Quote Link to post Share on other sites
Matt 160 Posted June 26, 2014 Report Share Posted June 26, 2014 New blog post published guys I love the idea of 'turbo' cider Quote Link to post Share on other sites
s.e.s.k.u 1,893 Posted June 30, 2014 Author Report Share Posted June 30, 2014 Well couldn't resist a taster today after work. ..it's only been chilling since last night..and must say I'm impressed. . we'll leave it now for our camping holiday in Newquay. Quote Link to post Share on other sites
Tiercel 6,986 Posted June 30, 2014 Report Share Posted June 30, 2014 My boy brought me a bottle of Welsh farmhouse cider yesterday, it looks disgusting, cloudy dish water, but tastes quite nice. Hell of a kick with it though at 9%. TC 2 Quote Link to post Share on other sites
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