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You add Malic acid to get some acidity ...4.5 is almost. neutral and would lead to a very bland cider so you need to increase the acidity , and (allegedly) the yeast can struggle at such levels ...so says Andrew Lea anyway and he seems to know what hes talking about

Thanks ....thats a really good idea ....next year!!!

So last week i got about 80 kg of Dabinet and other "Cider apples"as mentioned on a previous thread. So here's what happened which may be of assistance to other novice cider brewers. Sunday morning , filled with enthusiasm (and ignorance) I set up my (new) equipment to start juicing the apples ...

Had to move a clearing white wine into the house as I needed the Brew fridge in the shed . Put the Carboy in Brown paper potato bags (that had actually had 20kg of cider apples in ) folded over the top and stood that in an empty fermenting bucket .

What temperature is the grape juice?

Best bottles Ive found are Lech , the Polish beer , Very little effort, short soak or the dishwasher , they come off leaving no residue ...nice beer and nice green bottles too

I pressed some of mine on Sunday , ended up using a juicer as found the bucket and blade thing useless TBH. Then I pressed the left over pulp a second time in the fruit press which produced much nicer juice than the juicer Acidity was 4.5 so had to wait for some Malic acid as I didnt have...

Thanks for that , we'll see what happens with the mix I have

Hi Just got about 60kg of Dabinett apples plus some other cider apples, Herefordshire and Harry Masters I think - about 40 kg.The farmer suggested mixing with some bramleys to sweeten it up , saying it would make it better Is he right ? My options are 1 batch of Pure dabinett Cider and 1...

I made this (and I'm quite pleased with it ) Sawed the end off a €2 beer paddle (hoping it would fit in the drill direct - it didn't) But an 11mm Nut socket (which was sitting on the bottom of my tool case) is so secure I can't actually get it back off

Hi Thanks for answering ....and teaching me something i didnt know Funny you should ask ....og was taken with a Hydrometer , fg was taken with a refractometer ( because I managed to drop then stand on my Hydrometer) .Refractometer was calibrated with distilled water and has both Brix and...

Hi I appear to have a stuck Wherry kit fermentation (gravity 1022) (Hallway possibly became a bit colder than 18 C) .I tried stirring it , moving it somewhere warmer and adding some sugar , now considering pitching some S-04 yeast to restart ..,.... (or chucking it down the drain and chalking...

I don't have a fermzilla (yet!) and have only read about brewing beer under pressure , but just to be clear (and going for this months Homer Simpson D'oh! award ) did you apply too much pressure or should you never brew wine under pressure ?

Great ...Thanks!

Hydrogen can be produced in a green manner but currently most of it is derived from natural gas .....the very thing in short supply ...Can't see Hydrogen cars until the mid 2030s , investment in it seems to be going backwards not forwards

Hi All Newbie Brewer here , just tried a 6 bottle kit -got 5 bottles out of it , tricky to do with equipment scaled for 30 litres , but learned a lot (I think). Have the Private NZ Sauvignon Blanc 30 bottle on the go now , intend to age it for at least 6 months , Reading this thread I'm...

Thanks for the replies ...both really helpful, cheers

Hello

Hi New Brewer, keen on brewing cider, i decided to try the kit with a 6 bottle Beaverdale kit First problem was not having any equipment small enough which meant extracting to secondary was difficult as the wine was only about 3 inches deep in the FV. Next problem was 4 litres of wine in a 5...

Hi All First time brewer - as I mentioned in my Introduction post, I essentially bought the kit to brew cider but while waiting for apples I decided the kit was just sitting there so I'd try a Beaverdale wine kit ...but being a tightwad ...and a newbie I decided to dip my toe in with a 6...