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Thanks so much for the reply. As luck would have it I have a bag of calcium carbonate ( limestone flour) which i use to make chalk paint. I will do test on 100ml with my drug dealer scales lol and take it from there. I have to say this forum is the friendliest forum I have been on! Edit so I...

Sounds like excellent advice. I presume i add the "chalk" before bottling?

What are the chances of these being drinkable for christmas? One of the ciders is very acidic ( too much malic acid I think) is this just a time thing for it to mellow or is there a way to neutralize the acid? Thanks in advance

A reply from the legendary Chippy Tea! Many thanks. Until i make a degassing wand can i just shake it like buggary to degas it? Also I presume that i dont degas the prosecco? Thanks

Led_Zep many thanks for that. That has given me the reassurance I needed. As I am only making 5l TC at a time would you advise racking to a second DJ to do the finings and clearing before bottling?

Moonraker Thanks for the reply Problem is that i have limited containers. I might pour one in a demijohn and leave it. I think the real problem was that it was only 12l in a 25L FV. once i racked it off and it stopped fermenting there would have been too much headspace so i think the O2 got to...

It a fit of brewing fervor I have started (over the course of a few days) my first 4 "turbo" brews whilst wondering whats best to do with my 2 "sort of ciders" Brew 1 Simple rose 1l RGJ 1l AJ 850ml Cranberry juice drink water to 5l 1 tsp of each; tannin, youngs super yeast, yeast nutrient...

Mister boy Thanks for the reply. Though thinking on it there seems little point in carbonating in a PB and then bottling ( why not just secondary i the bottle?) Taking it a step further though could you secondary ferment in the PB and have a "draught" frizzante ?

Jumping on this post..... Could you secondary ferment in a pressure barrel and then pour into bottles and then cork ?

Hi all. Being an ( over enthusiastic) newbie with a sudden supply of windfalls I jumped headlong into my first 2 batches of cider. Not having a press I blitzed the apples in the blender and and added them to a FV The first (uber impatient) batch had bread yeast, yeast nutrient, and sugar. It...

That a tough job. I think I am up for it!

Terry thank you so much for that detailed reply. I understand now. I can also see why some people prefer bottles and others PBs. Just a quick question or two when you say reprime do you just add some more sugar to reprime. finally to pour the drink you need gas to fill the "void " by the...

Hi All I have made my first batch of "sort of cider" with some windfalls. It was spur of the moment and a pure experiment. As I was too impatient to wait for the proper yeast I made it with bread yeast. I researched it on here and it seemed that the only problem was to get the yeast to...

I was aware of that ( please dont say sorry- best way to learn is to be told) So If i do a secondary ferment in the barrel to get the sparkle would i need to inject co2 as i pour out the cider? ( thus needing a s 30 type cap) or do i just leave it and have a cap with no holes or valves?

Many thanks for the replies The chap who gave me the barrels had 4 more that he was keeping. He only makes IPA from kits. what he has is a few lids with pressure relief valves and a few more with the gas valves attatched. I think he was just sold a whole batch of the stuff. As I have two FV...

Hi all, I have just started on some "sort of cider" and will be starting some dark fruits TC for my son soon. A kindly chap has donated me 2 pressure barrels when he heard of my exploits. I have been reading up on them and they seem a mixed bag. The ones I have got will be the cheaper £25 a...

Hi Guys I have recently made a test batch of Andy Hamiltons "sort of cider" 1kg apples Thumb sized piece of bruised ginger root Half tsp cloves Pinch of nutmeg 500g sugar 4 litres of warm (25°C) water Champagne yeast I tripled the quantities but only had bread yeast. It has all feremented and...