Jamie_Mullen
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- Joined
- Nov 12, 2013
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Hi all
I've decided to have a crack at making cider after seeing the process on TV recently (John Craven and Countryfile have a lot to answer for) and I am after a bit of advice.
I collected apples locally, some from neighbours, some from the side of the road, some from my golf course. I have juiced the apples using a kitchen juicer with the plan being to buy a cider press over the next 10 months ready for next year if all goes well this time around. I have three 23 litre bins of juice and one demijohn leftover.
I added campden tablets to the juice then left it 24-48 hours before adding Pectolayse and yeast nutrient as per the instructions on the packet (mixed in a cup of warm water). I have then added champagne yeast to all three bins by sprinkling it on the surface as described and then stirring well. The demijohn was slightly different in that I chucked the yeast into the nutrient mix to make it easier to get it into the neck of the demijohn. I then sealed the demijohn with a bung and gave it a good shake up before fitting an airlock with water in. Within a few hours the demijohn was bubbling at a rate of every 3 minutes or so, now it's down to every 25-30 seconds and appears to be doing well. The three bins haven't done anything and all appeared to have the yeast back on the surface so I sterilised a long spoon and gave them all a good stir again. All four vessels are in the dining room by the radiator to maintain a reasonable temperature.
Should I be patient and hope the three 23ltr bins get cracking soon or do I need to do something to prevent the majority of my juice spoiling?
The demijohn with airlock has yellow snotty froth encroaching into the bottom of the airlock. Should I leave it as it is or alter things?
Thanks in advance :wha:
Jamie
I've decided to have a crack at making cider after seeing the process on TV recently (John Craven and Countryfile have a lot to answer for) and I am after a bit of advice.
I collected apples locally, some from neighbours, some from the side of the road, some from my golf course. I have juiced the apples using a kitchen juicer with the plan being to buy a cider press over the next 10 months ready for next year if all goes well this time around. I have three 23 litre bins of juice and one demijohn leftover.
I added campden tablets to the juice then left it 24-48 hours before adding Pectolayse and yeast nutrient as per the instructions on the packet (mixed in a cup of warm water). I have then added champagne yeast to all three bins by sprinkling it on the surface as described and then stirring well. The demijohn was slightly different in that I chucked the yeast into the nutrient mix to make it easier to get it into the neck of the demijohn. I then sealed the demijohn with a bung and gave it a good shake up before fitting an airlock with water in. Within a few hours the demijohn was bubbling at a rate of every 3 minutes or so, now it's down to every 25-30 seconds and appears to be doing well. The three bins haven't done anything and all appeared to have the yeast back on the surface so I sterilised a long spoon and gave them all a good stir again. All four vessels are in the dining room by the radiator to maintain a reasonable temperature.
Should I be patient and hope the three 23ltr bins get cracking soon or do I need to do something to prevent the majority of my juice spoiling?
The demijohn with airlock has yellow snotty froth encroaching into the bottom of the airlock. Should I leave it as it is or alter things?
Thanks in advance :wha:
Jamie
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