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Yes what I meant was I sulphited the apple juice right after pressing, then added yeast, it's finished fermenting and stood there for a few months and I thought it was ready to rack.

Actually I have some grape juice concentrate, would that be appropriate? Thanks,

It will be better after 12 months.

Hello, I think it's time to rack my cider and my tasting panel and I think it should end up a bit mellower and sweeter. It's from garden apples. I added sulphites. What would you recommend, add sugar? How much per gallon? Anything else I should add for just a basic, pleasant, slightly dry cider...

Good stuff I might try a blackberry one this coming season.

I use sticky labels and sticky tape them on. I make sure the bottle surface is dry before sticking them. They are handy to put all the dates and details and what I added etc.

Thanks for the tips, I will use them to evolve my recipe. Have also just been mixing it with lemonade.

My Wilkos kits usually take at least triple the quoted time but my house is quite cold. They always turn out ok.

I have filtered the sloe gin through a fine sieve and am serving it in cocktails with Schloer grape juice and a little sugar, seems to be doing ok.

I have had 3 of them and 2 of them leak around the tap screw thread. I wouldn't get one if I were you.

Yes you are supposed to leave the cider in a cool place to mature until it has cleared and tastes nice, which is usually a few weeks or months. I will let a more experienced brewer handle the second part of your question.

Hello, although I thoroughly washed, scrubbed, rinsed and dried the wooden barrel of my press it has still got a bit of mould on one end. How can I scrub it off or at least sterilise it without damaging the wood and having soap/cleaning chemicals seep into future batches? Or should I just leave...

You might want to make or buy a twisty wire brush that you can get into the DJ with. I would think if you rinsed all liquids thoroughly out of the inside of the DJ everything will be ok, good luck.

Thanks for the thrifty tips!

Thanks, yes the 5 galloners are pretty heavy. As I am quite new using DJs also is safer, as well as allowing you to try different tweaks. What about combining cider DJs into one FV, after primary fermentation? Is that possible?

Aha, malolactic fermentation is one process within secondary fermentation, where malic acid, with a sharp taste, is changed to lactic acid, with a much smoother taste. Is there any way to make it happen once you have added metabisulphite?

Hello, what difference does the volume make for fermentation? Is it better to ferment your brew all in one big container? Thanks

Just thought I would point out the cheapest 1 gallon DJs and airlocks with bungs to save people time and money, I use these and they are good. DJ - 5 ltr Plastic Demijohn With Grommet Airlock and Bung - Wilko Airlock and Rubber Bung Set 2 pack | Wilko

I got out the stepladder and gathered 18oz of juicy sloes and made some more sloe gin with the same recipe. I wasn't sure how much volume the sloes would take up so erred on the safe side and put them in big bottles and ended up watering it down by about a quarter or a third, making 4 pints...

I have ascertained that secondary fermentation is fermentation where the yeast consumes byproducts/waste products of primary fermentation, or other, less desirable substances present, rather than the sugar. It starts as soon as primary fermentation starts and continues for some time after it...