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When making real cider, tradition says it won't be ready until 12th night (wassailing) And from my limited experience, not until April (so 6 months) If you prefer clear turbo cider, then you could add a little pectolytic enzyme.

Consensus here is use corny kegs. They even hold their 2nd hand resell value if you change your mind about this hobby later.

2 week rule is for normal strength beer (usually advice given to beginners brewing from a can kit) It will be higher when you move to super strong beers or wine. My Elderflower wine still has a way to go after about 5 weeks.

If the fg is 1006 and it's still got krausen on the top, then it's likely it's still fermenting. A dry wine will finish down at 0995

<Tin foil hat>It's also more snooping on where you are going - big brother style. A logical progression would be that your can will be switched off if you venture outside your designated zone. Loss of freedom of movement & the return of serfdom.</tin foil hat> Is this part of why 2nd hand car...

I think there will be a lot more overtaking accidents if the mandatory mode is enforced. Just the rule of unintended consequences.

You could just get some activated charcoal underpants😃

Is that a cue to start experimenting with not quite boil beer? Hold for 60-90 minutes at 95C.

Well it will be beer in the autumn show. I have to be careful as I can only put in 1 alcohol category entry. This one was beer/cider/wine. Autumn one I think substitutes one of either cider/wine for spirits/liqueurs. So might put in my desert gooseberry gin, or a beer. I'm just not sure yet.

My crab apple single variety cider has just won the award in the village show. The trick was to save the last bottle so it was 9 months old.

Museum beer making demonstration, 20l Golden ale. 3kg Maris Otter 150g crystal malt 10g magnum 25g Boadicea Tomorrow I'll add some yeast & see what happens. Should be ready for the August musical festival and/or September steam fair.

I have a Fullhorn. Recently upgraded to a big 35l Maishfest. I'm going to go back to the Fullhorn. It never got blocked, I could lift the grain bag out - which I can't with the Maishfest, the malt pipe is too heavy & too high, even when I use rope & pulley, it's too high to fit in my brewing...

If you searched the forum for prevoius threads about fridge conversions, you would find that some models already come with a drain hole just above the bottom shelf. This has been succesdfully used to thread the temperature sensor wires through by several forum members.

Lol. No point in degassing unless you want something completely flat. So don't bother, none of us worry about it & all you would do is stir the sediment back up before bottling time.

You are correct chippy. As a community we can no longer do anything about the ferral youth as the law would come down on us like a ton of bricks. It's not like when we used to get caught scrumping & got a clip round the ear. Then when you got home your parents telling you you got what you deserved.

Boiling doesn't work. Been there with vimto wine. It takes a long time to ferment & the end product can still be too sweet

Looks like you're outside the ulez zone. I'd have to negotiate the bloody A3/M25 roadworks car park 🙁 But I don't have a grain mill.🙁 (Maybe I need to look round the museum to see if they have anything) Or ability to store more than a couple of sacks without risk of rodent raids🙁

Yes. But you don't have to use a whole spoon of sugar. I use 1/2 a spoon for gently sparkling rather than super fizzy. Line up a few bottles at bottling time & use different quantities of sugar. Remember to label them so you know when to try them. Then next time use the quantity that gave you...

Who knows. More likely to be something from a previous brew hiding in the spots the VWP failed to reach, as it was well under way this morning when I went to check OG & add the planned yeast.

4kg Maris otter 10g Magnum 30g Boadicea Chilled to 50C then left overnight intending to add yeast this morning. However, it appeares to have started fermenting already. Let's hope it won't be a nasty surprise in 2 weeks time.