hello im new and need as much help as possible..

[clum]

Hi I'm to this and just started my first brew - cider! I have got 23.5 litres of freshly squeezed apple juice -done by myself :) - and I have just put it in my 25litre vat with some campden tablets to stew for a bit. I am very confused by ask the different ideas on the internet on how to brew. Just need a nice simple way to break me in.. do I need a special jug to start fermentation or can I just start it in my sealable vat? then how long do I wai for fermentation to be complete? aarrgghhh I thought squeezing 23 litres was hard!

Regards,

The n00b Clum

 

[dennisking]

Hi and welcome Clum, not a cider maker myself but have you sterilized your fermenter. Suggest you browse our how to guide.

 

[oldbloke]

What sort of apples? They may be short of tannin or acid or both. But it'll make some sort of cider.
Get a cider or champagne yeast and chuck it in, keep a lid on it that can let the CO2 breathe out, it doesn't have to be a proper airlock, especially on a vessel that large.
When it's done you'll need to siphon off the good stuff from the **** that's settled to the bottom (or maybe your vessel has a tap?) into either bottles or a keg. Which will need priming sugar if you want it fizzy.

 

[clum]

yes I had a sterilising packet andfollowed that very c closely.. now I have added campden to kill off any nastystuff as pressing was very messy.. so I have a couple of days Ithink before I need to add year..

 

[clum]

I am using a mixture of apples.. do not know the kind.. sweet flavoring I would say.. how long should I ferment this for any idea? also what sort of sugars do you use as a priming? any old one..? many thanks old bloke! :thumb:

 

[Mick May]

good old white sugar is ok...
in a pint size bottle half a teaspoon is fine ...

ps welcome to the forum ... :thumb: .

regards mick... :drink: .

 

[clum]

Thanks Mick.. My main concern is the length of time it takes to ferment once yeast is added.. Pay day Friday so I am going to take a jaunt to a nice brewing shop i found online on saturday to see what apparatus i can get to aid my process.. What would you recommend as the main kit i should get?
I am hoping once my cider has been done then I can start on beer next and see what i get from this..

Very limited space wise as I only have a flat I share with my girl friend whos main concern is the smell coming from it :nono: I have to play dumb and keep telling her it is fine and i sneak it into a corner in the spare bedroom.. Nice warm temperature for it though :whistle:

Regards,

Clum

 

[Rolfster]

7 days should be about right for fermentation, but it takes as long as it takes. If you have an air lock on it then when it stops bubbling.
Makes sure its not tooooo warm

Also welcome and be warned, brewing is addictive!

 

[clum]

Magic Rolfster! If I add some more sugar in and left this slightly longer would it become more alcoholic?

As I was saying I am going to go to the brewing shop on saturday for some nice supplies what are the main things I should invest in?

This forum has been so much help! Much appreciated

Regards,

clum

 

[Rolfster]

More sugar = more alcohol and less taste. Its a trade off.

 

[LeithR]

What type of brewing do you want to do? If you want to concentrate on brewing English style beer using either traditional All Grain Mash and Sparge method then you will need more equipment than if you adopt an all grain Brew in a bag approach. BIAB only requires 1 large boiler (maybe a Burko boiler or Swan boiler or even a Buffalo boiler), they are around £70 then you need to think about a thermometer and a sight glass to fit on the side, you can Mash your grain in the bag in it then remove the grain bag and get it up to a boil then you need at least 1 fermenting vessel (can be a plastic bucket) like this or you can go for an enclosed FV like this. The plastic buckets you will need whatever way you decide to go.

Traditional AG brewing requires, generally a 3 vessel approach, a high level tun (HLT), a Mash tun and another boiler. These are arrange on different levels so gravity is used to move the liquor from one vessel to the next unless you go for a pumped system. So you see your simple question has a lot of ramifications and decision points depending on what you want to do. I would council you to take your time and decide how you want to approach this great hobby before you make any commitments.

You can also explore what you can get for either nothing (council re-cycling centres) or (cheap) car boot sales or (again free) at Freecycle. Going this route may help you to explore different things before you commit to any big outlays and help you to start acquiring your equipment.

If you read the posts on here you will find everything you need to consider to make the correct choice for you.

 

[Papa G]

Hi, welcome to the forum :

 

[joe1002]

Welcome to the forum :

 

[LeithR]

This came up the other day, it might just be what you are looking for and its all complete - if you are local.

 

[clum]

Another quick question.. Bear with me with on this one till I find the right wording.. After my first week of initial fermentation and I filter this into my bottles I am going to add sugar to give it some fizz.. Do I add the sugar and keep let the cider "breath" or do I seal it up tight to keep the fizz in..? I was going to try a technique I seen on the internet of some cling film held loosely over the top with an elestic band and have it like this for a week then seal my bottles up.. This way it let's the CO2 escape.. I am unsure if this then defeats the purpose of the fizz.. :wha:

Regards,

Clum :

 

[Tarticus]

Any sugar will do, but good old table sugar be fine :P

Normally will go on its own without the sugar, if you want to sweeten it use fake sugar (the stuff diabetics use) sucrose or something

Ohh and welcome

 

[Rolfster]

Leave it alone to age for a while just as it is.

When it comes to bottling, rack it into a sanitized fermenter with a tap.
Boil your sugar in a little water to sterilise it and let it cool.
Mix your sugar into it the cider, and bottle it right away.

If you leave it the carbon dioxide will escape and you cider will be flat.

My cider (from apple juice) has been in the fermenter for about 4 months.

R

 

[clum]

Thanks again Rolfster..

I am struggling with time to get a cider yeast for my mix..

What are the consequences of using a bread yeast for this..? Will it work..? Will it ruin my apple juice..? I bought a wine yeast thinking that would do but when i checked the bottle I had bought wine yeast nutrient

Because of this I am struggling to get to a shop in time to buy a proper cider yeast..

Regards,

Clum

 

[oldbloke]

Don't use bread yeast.
A wine yeast will give a slightly different flavour to a cider yeast but will be fine, many use champagne yeast. Some like ale yeast! Get whatever you can, except bread yeast.
Nutrient is nutrient, doesn't matter they've put the word 'wine' on the label.

 

[clum]

Don't use bread yeast.
A wine yeast will give a slightly different flavour to a cider yeast but will be fine, many use champagne yeast. Some like ale yeast! Get whatever you can, except bread yeast.
Nutrient is nutrient, doesn't matter they've put the word 'wine' on the label.

Ok.. but what are the consequences? I may already have added this i think I may get some cider that tastes like scottish plain loaf bread... :lol: