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Thanks all! This has helped allot!!! :rofl: Cheers!

So theres no chance in creating any methanol? Or anything serious like that? :lol: Thanks!

If I was to brew a wine between 15-20% would it be dangerous. Im abit confused? :hmm: Any help be much appreciated! Thanks...

Yum, sounds really nice would love to try this. Keep me posted on how it goes. :ugeek:

Thanks, have you got any recommendations for a cider yeast? Does this look okay? http://www.balliihoo.co.uk/vinclasse-ci ... -p-50.html :cheers:

Ohh sorry I forgot to say I really don't want it strong/dry. So it ferments out to be like 4/5%?

Hey all, I need some help. I have planned to make some TC for the first time. Should I use 'Gervin Ale Yeast or 'Youngs super wine' yeast? Thanks! :cheers:

As a so called wine/cider making "noob" what is Malolactic fermentation? Thanks for your replies! Mike :grin:

I have a large bramley apple tree and I was wondering if it would be still possible to make cider out of them? I know they are quite acidic. Would I just cut out the malic acid when making it? Would I have to back sweeten? I really dont have a clue what to do... Any help from and experienced...

Im bumping this thread. As none has answered this mans question. Good Luck with it, Mike.

Hey! :cheers:

Bumping this thread up. :thumb: Im also interested in doing this. :drink: Anyone got an answer?

Does anyone know the technical difference between wine and cider? :wha: Is it even possible to define them apart? :o Anyone? Thanks! :?: