Over the last 3-4 years I have been making some pretty good cider using a variety of apples using the natural yeast to ferment under airlock & then maturing for a few months in a pressure barrel. I used this article for guidance which is excellent & for those who haven't seen it, the link is: http://homepage.ntlworld.com/scrumpy/cider/cider.htm
I've used diferent methods including topping up the fermenting vessel with freshly pressed apple juice which all worked well.
Last year, however I fermented a batch in a vessel with a damp cloth over the top which unfortunately began turning into cider vinegar (which does'nt sit too well when you take a large gulp to see how it's getting on! :sick: )
This year i'm planning to use the old traditional method described in the article by using an oak barrel to ferment with the bung removed, topping up with freshly pressed juice & then replacing the bung & leaving it to mature until the following spring (if i can resist the temptation). My question is: has anyone tried this before? is there anything I need to be aware of as I'm now scared stiff of producing 9 gallons of cider vinegar although i'd like to try & avoid killing of the natural yeast & adding a commercial yeast.
Thanks
I've used diferent methods including topping up the fermenting vessel with freshly pressed apple juice which all worked well.
Last year, however I fermented a batch in a vessel with a damp cloth over the top which unfortunately began turning into cider vinegar (which does'nt sit too well when you take a large gulp to see how it's getting on! :sick: )
This year i'm planning to use the old traditional method described in the article by using an oak barrel to ferment with the bung removed, topping up with freshly pressed juice & then replacing the bung & leaving it to mature until the following spring (if i can resist the temptation). My question is: has anyone tried this before? is there anything I need to be aware of as I'm now scared stiff of producing 9 gallons of cider vinegar although i'd like to try & avoid killing of the natural yeast & adding a commercial yeast.
Thanks
