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Hello all, I have aquired a bunch of apples and I thought I'd give my scatter and press a go. After about 2 hours of effort I have about half a DJ of dark brown cloudy juice, plus a lot of mess. My press is a 5.5L aluminium job. The scatter is the 5 or 6L bucket variety that uses a drill...

Thanks Charley, sounds reasonable. I'll give it a go. :thumb:

Hello all, I have just treated myself to a scatter and cider press. Does anyone know then best way to get hold of a bunch of free/cheap cider apples? :pray: Thanks for any pointers. Banksy :cheers:

Hi all! I've a pear tree with a few pears on it. :hmm: Just arrived in the post today are a brand new scatter and a fruit press. I was going to put it in action tomorrow. Does anyone have any info on how to make perry? Should I add extra sugar? I have no idea what variety the pears are...

Very good! I have a 5.5L fruit press that arrived today. Got if from eBay for about £105. One of the metal ones, so easy to sterilise. It seems the resale of these items is almost as good as the new price, so actually it works out very cheap. May I ask where you get your grapes from?

Ok I'll leave it for another couple of weeks. I think I'm being influenced by my first batch of TC. I was able to drink that after about a week and it was fizzy off the bat. Thanks for the advice as always.

That's how I like it. :cheers: Does anybody have any comments on my 2 questions from 2 posts ago? I would be very grateful for your ideas.

Right, the cider has been going now for over 2 weeks. I ried anotherone and 'ppppft', a very slight pressure that I expect was in the original cider prior to bottling. I think I need to reprime with sugar and yeast. So... 1. Do people agree that I need to reprime? 2. Should I use 1/2 tsp...

Thanks for this info. I should really get a move on with this. I need my fermentation bin. I def find the bottling the be a bit of a pain. Thanks for the help.

Sorry, I don't know what you're referring to... :whistle:

Right! I tried some different recipes but it seems that the suggested weight of sloes and sugar does not leave much room at all for the gin. In the end I put 1350g of sloes and 675g of sugar into a demijon, then added 3L of gin. Job done for this year. I'll let you know how it goes. Thanks...

I am brewing lager from a kit. The primary fermentation is supposed to take a week or so. After this the instructions say to bottle. That was about 2 or 3 weeks ago now. How long can it sit there before being bottled for it to still be ok? I'm a bit worried the 2ndry fermentation in the...

Great advice from all, thank you. I think I might use slightly less sugar as suggested. Regards, Banksy

That is all really helpful guys. Thank you! This will explain why I all my guests have been complaining of hangovers on my home brew. Doesn't stop them drinking it though. Am I stuck with fusal alcohols once they have formed?

Great! There's still hope... I'll give them a little shake and see what happens in a week. Thanks for the help. I'll let you know how they turn out.

Erm, it's in my conservatory with the rest of my brew, ranging from 20C at night to 25C during the day. The mystery continues...

Not stabalised and no campden tablet. The fermentation had stopped and it was starting to clear. I racked it into bottles, each with 1 tspn sugar, then sealed. All were sterilised and rinsed very well. :?

Hi there, first time with this. Loads of conflicting recipes with varying quantities of sugar. How much should I use? Also, picked 1350g sloes, all in freezer. How much should I make, and what is the best container to use? Thanks guys!

Keep the lid open so it keeps boiling. Once it has started to shrink, stop holding the cap with the wooden spoon and lower the bottle deeper into the kettle.

Yep, 1tspn in each.