A steady stream of bubbles are breaking the surface and keeping my balloon erect (another one for you MKG )
Once it has stopped bubbling and the balloon has gone flaccid Ooo er! do you think it will be safe enough decanting it into another 5 litre water bottle for racking
mamos
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Well, yes - but why decant and then rack? Once your balloon is less excited, leave it for a while (but stick a bit of sellotape over that hole). That will give you a good idea if it's still fermenting very slowly and it will allow the yeast to consolidate at the bottom. That will leave a blanket of carbon dioxide over your cider and avoid any oxidation which might occur if you decant it. When you do finally rack it, you need to put it into vessels which you can fill right up to the top (well, half an inch below). I don't imagine for one moment that you're going to keep it for a year before drinking it, so a couple of PET bottles are your best bet (any excess goes in taste testing!!!!).
Let's see - when it's ready, I give it ... errrmmm ... two nights, maximum
It may taste a tad on the rough side, but a chill and a bit of sugar syrup will mask that - just don't add it until you're about to drink it.
Mike
The secret of life is to aim below the head (With thanks to MMM)
the first time I had a go at making wine the red wine kit said add 2 oz of sugar. Surely not said I, it must be 2 pounds of sugar. So I added 2 pounds of sugar a few spoons at a time and kept it going for ages. It turned out to be like sherry and the friends I gave it to were drunk on 2 small glasses... I mean flat out, knackered. It turned out to be around 34% alchohol but then I did use a tokio yeast...
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.. So I read this post, saw all the apple trees in my neighbours garden and low and beholh o now have a lot of apples, thanks "Our Brian" I stuch them all in the blender and this chopped them up of but they mush in the bucket is stick very thick. All I've done is smash the apples to a semi liquid state and put in the bucket covering said bucket with a tea towel. I've stirred it once or twice and the brown top crust has broken to reveal a lighter liquid below. Is this ok ?
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Big Al wrote:.. So I read this post, saw all the apple trees in my neighbours garden and low and beholh o now have a lot of apples, thanks "Our Brian" I stuch them all in the blender and this chopped them up of but they mush in the bucket is stick very thick. All I've done is smash the apples to a semi liquid state and put in the bucket covering said bucket with a tea towel. I've stirred it once or twice and the brown top crust has broken to reveal a lighter liquid below. Is this ok ?
Doing the bump........
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Mmmmm. Blended apple mush isn't my idea of good source material - although I can understand why you tried it. The brown cap is simply oxidation, which will disappear with fermentation. For fermentation, of course, you really should add some yeast (unless you're being brave and hoping for a nice wild yeast to come along_. But you need to get the mush apart from the juice. The only way I can think of to do that is get it all into a couple of layers of muslin and press it - straining would take forever and you'd lose a lot of the juice.
That's my thought, anyway. Maybe a real cider maker will drop in.
Mike
The secret of life is to aim below the head (With thanks to MMM)
See previous posts, I ain't no real cider maker.....
Agree with Mike, you need to get the juice out.
Jelly bag over night might work, muslin will work if you press it really hard. Collander first maybe?
Last year I made some bannana wine, and had loads of fermented "mush" I thought I would try and feed some to the chickens, 4 of them "slept" for over a day......lesson learnt!
Millymollymandy wrote:Bloody smilies, always being used. I hate them and they should be banned.
No I won't use a smiley because I've decided to turn into Boboff, as he's turned all nice all of a sudden. Grumble grumble.
DH makes cider with a group of friends in the village on a fairly large scale.
They collect loads of apples (the wider the variety the better), put them unwashed through a shredder, press them in a large homemade press and then leave the juice to ferment-all dead technical. The cider is (surprisingly) very drinkable (and fairly potent)!
We also have a small press, about the size of a large stockpot, acquired from my parents garage, which might be the sort of thing you need. Ours came from Boots in the days when they sold wine making kit, but ebay has lots of similar presses http://home-garden.shop.ebay.co.uk/Food ... 86.c0.m282
thanks for the ideas...go to experiment. Mind you with the pain numbing tablets I'm on I can't drink alchohol anyway
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Oooo I've never heard of turbo cider before.... I watched a video of how to make it and they had a demijon stood on a heat pad for a day, is that essential? Would standing it on the boiler work or would that get too warm?
Just picked all the apples off the trees, and about to start making Cider tomorrow. Any hints, tips, ground rules etc, that I should know. Any help would be appreciated
Kezz wrote:Oooo I've never heard of turbo cider before.... I watched a video of how to make it and they had a demijon stood on a heat pad for a day, is that essential? Would standing it on the boiler work or would that get too warm?
ETA: Or would it be too heavy for the boiler?
The only time in the UK a heat pad may be required for any kind of fermentation is in deepest winter - so I wouldn't bother yet. In fact, keeping fermenting wine/beer/cider too warm doesn't do anyone any favours as too vigorous a ferment can produce off-tastes in the finished product. Just keep it in a Goldilocks place, like the kitchen.
Mike
The secret of life is to aim below the head (With thanks to MMM)
gilly wrote:Just picked all the apples off the trees, and about to start making Cider tomorrow. Any hints, tips, ground rules etc, that I should know. Any help would be appreciated
If you prefer it a bit stronger, add up to, say, 7 ounces of sugar per gallon. I'd add some yeast, too, as we don't all live in the south-west where cider yeasts inhabit every corner.
Mike
The secret of life is to aim below the head (With thanks to MMM)
Kezz wrote:Oooo I've never heard of turbo cider before.... I watched a video of how to make it and they had a demijon stood on a heat pad for a day, is that essential? Would standing it on the boiler work or would that get too warm?
ETA: Or would it be too heavy for the boiler?
I used to stick the demijohns on the fireside of the coal fire but had to keep moving them about depending on the heat.
The heat pad is not needed and cost a lot to run. I've just put my apple liquor into the demijohns and put them in a sink of hot water which has equaled out to 30 deg C.
Remember if you have it to hot then the yeast will be killed off.
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