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That might not necessarily be a sign of life and more CO2 just being forced out. With all the unfermentables etc (others have already covered it) I would just give as much time as you can. That way make sure it has gone as far as it will and either use PET bottles or a pressure barrel with a...

Brexit projection shows car manufacturers waiting days for car parts stuck at the tunnel crossing

There was me thinking it was a thread about getting my Christmas jumpers out too early....

Nope, you either love it or hate it and I happen to love it. I do agree with the bittersweet thing, it’s taken me a few years to like it again after my parents died as it was Mum’s favourite time of year and they really went for it. The day itself is hard but I genuinely enjoy the build up to it.

As far as I was aware (I maybe wrong) I didn’t think it mattered as long as you purged the head space with CO2 after?

Hi all, I have 2 King Keg top taps I purchased on here a while ago. Only thing is in the house move my canister has gone missing. What are my other options for gassing them or is it not worth the hassle and I just get another canister? Thanks in advance

As above, adding allows for a more consistent cider and you can have more control. The problem with adding the tablets at the end is that it doesn’t necessarily kill off the yeast and in some cases will just make it lie dormant before finishing off in bottles (which causes the obvious...

The campden ratio looked OK to me and waited long enough before initially pitching.

At a bit of a loss in all honesty. Only think I can think of is to check the hydrometer is accurate (plenty of instructables on tinterweb) and try a specific cider or champagne yeast.

Has the gravity reading not moved at all? A lot of cider will ferment without a Krausen and the only sign will be the fermenter kid buldge or the odd bubble.

What temperature you trying to ferment it at?

Cordless telephone?! This does morse code and heats the house when I start it up

Unless you actually contaminate it you will be fine. The yeast in sourdough is in the air and on the wheat hull, that’s why stoneground, organic flour is always recommended (rye flour is always more consistent for the starter). So because of that, if your cleaning/sanitation routine worked...

Didn’t leave it long enough conditioning so you’re playing catch-up with the cartridges. I wouldn’t touch it for a month at least with a kit in a pressure barrel.

If it wasn’t for the 137 miles I’d be there.

Yeah same as bottling, keep it warm to carbonate and then condition it. I usually put CO2 in straight away to try and prevent it/slow it spoiling.

There was a video someone posted on here a while ago of just using the symphony tube straight out of no-rinse and using your thumb on the end to start the flow.

Isn’t a fried egg when the ball is sat down in the sand in the bunker so only the top is showing?

Try a simple SMaSH and see if you get it then.

Are these the newer kits with extra yeast in? As a lot of problems have come from small yeast sachets.