Search results

There's two of us looking forward to those pics.. Surely you don't drink all of your pressing..hic.

The Vacuum method looks interesting might try that.

Yes it is....as soon as the apple flesh is exposed to air it turns that colour. Oxidation maybe the word...:doh:

welcome Adam me too after 15 years away have just started brewing again,:thumb:

Its surprising how much force is needed to get every bit of juice. I'm glad I was an inspiration carry on with the good work. Your plastic container has been an inspiration to me. I too have hose connections knocking about will use them like you have.

I wouldn't give up on the Nottingham just yet. I'm no expert and there are those on here more knowledgeable than I would, I reckon, say the same. I personally would give it another 36 hours and if no joy, this is assuming the wart is at 21c then pitch more yeast...

I've used Glycerin on a dry wine once with success , never used honey this I will try.:thumb: By the way any particular Honey? :doh:

It was my first attempt this year at making Cider and I pressed my own and saw what you have described. I added nothing to the juice and let nature do her thing and I've ended up with lovely clear Cider. The juice from the press went into 2 litre milk containers first only cause I didn't have a...

The scissor jack I use has a limited stretch and I have to put a piece of timber between the jack and the cross member. When I look back at my design I should have made the two uprights a little less taller maybe six inch less....

I don't think I can help you either but all I can do is to repeat myself from earlier post. The apples juice I pressed this year had nothing added, within 24 hours all the juice started fermenting without any help from me. All I did was to pulp the apples in a food processer put under a press...

Looks great NCFCcrazy much on the lines of the one I made. I also like the container you are catching the pressed juice in I might even try that rather than the roasting tin I use. The car jack I use I got from a local car scrappers cost me a fiver out of a Renault Clio. The only weakness...

Milk of Magnesia ? Sorry I couldn't resist..:lol:

I used that on two of the wines I made some weeks ago Red/White and the wine cleared within 24 hours I also have used it on other wines I have made since and wasn't successful.. The two wines that did clear were in kit form those others that haven't cleared I made from scratch. I did read to...

Bought a bottle of this yesterday, its a Porter, opened it noticed straight away there was no escape of gas, pored it and no head, as flat as a 'Dover sole'. Have sent them a complaint through their contact form on their web site. The Cider was nothing to shout about either..

Being new to Cider making and not bothering to read up on the subject I just put the freshly squeezed apple juice into 2 litre milk containers until I bought another large fermentation vessel where it happily fermented all by it's self with me adding nothing to it. As I have said before I have 5...

The lady that owns our local Brew Shop offered me a Scratter the other day while I was buying another beer kit, she knew I had made cider for the first time this year, she was wanting £40 for it marked down from over £200. I had a close look at it and in parts you could see she had had it...

How many Gallons?????? and I thought I had made some 6gals.:hmm: My first year making Cider too, no sugar added, no Camdan tabs used and no yeast, I just let nature do her bit, the fermentation happened over night. I have 5gals in a brown keg sitting at the back of my summerhouse outside...

:hat:Been today to my local brew shop and bought a St Peters Ruby beer kit that I have heard such good reports of, along with the beer kit I also got some Burgundy wine yeast for a Summer Fruits wine I've also started today. The wine I'm making from pre made up Summer Fruits juice in 2 litre...

The apples go in a food processer to be pulped into a slurry. The pulp is then put into a oblong wood former lined with decorators cloth bought from Wilko's. Maybe one pressing would yield 2 pints?

Me too....I must do at least 10 presses to achieve 6 gallon. I cut the apples into quarters and then put into food processer which then pulps the apples into a slurry.