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Good to see another saints fan rich ;) ! Be careful with the cookers, I think I used a few too many and my brew has quite a tang to it, not for the faint hearted. Devonhomebrew: I'm on the Surrey/Hampshire border. Are you seriously going to press 100 gallons with just a 6 litre press?! I was...

I would say that is a bit risky. I once tried a gallon in a 15 gallon tub, and it infected pretty quickly. 24 hours is not necessarily long enough for it to start bubbling, but everytime you open that lid, you are risking it's survival due to the huge air space. Shut the lid and leave it for 7...

Hello everyone - I've been lurking for a while now but thought I might as well join up. Just wanted to post a bit about my first cider brew that I did last year. I started quite late in the season, gathering apples from just about every source I could find. I wasn't sure of the majority of the...

That's a normal level of cloudiness for your stage of fermentation. But it will probably not clear that easily as you have used dessert apple juice which does not have a lot of pectolase in to clear the pectin which is what is making it so cloudy. Add some at the rate described by evanvine and...

Yes that isn't right - if everything was sterile it should have been fine. I don't think the extra yeast would have been a big deal if you racked properly and the nutrient would certainly not be an issue.