Jim's Beer Kit

Yes, I have used Crabbie's bottles with no problem for a coupel of years, then suddenly 2 batches of TC with very low carb. Coincided with buying a big bag of caps from somewhere... But I can't remember where, you just expect them to work. They're better on some ale bottles I tried next batch, so it...

Not much commercial beer is bottle conditioned these days. Try a Belgian Daas Blond, that'll have a nice yeast deposit.

If you want it bottle conditioned for a nice bit of fizz, you're always going to get a bit of dead yeast at the bottom of the bottle. If you use finings you could easily kill the carbonation

My turbociders produce quite a nice thick krausen but I have no idea what kind of juice they use in a kit, so....
Takes at least 24 hours to develop properly though

Cheers Oldbloke, was that recipe of yours for 1 gallon? If so i'll up the bananas to a similar quantity and then 2kg sugar total plus the molasses and some yeast nutrient. Any thoughts on using alcotec high alcohol yeast at all rather than a traditional wine yeast? And finally, what is the thinking...

Molasses may be a little too strongly flavoured. Only maybe though. I used golden syrup... I used some grape juice and tannin powder rather than raisins 6 bananas isn't really enough Legendary Banana Wine 2014-03-27 2kg bananas [topped and tailed] thinly sliced (5 with skin still on) into bucket 1lb...

I've seen them, wouldn't touch them myself. Happy with my turbocider recipes. OK they take 10-15 days to ferment, not 48hours, and I like to leave them in bottle to carb up for a month, but the results are very good

Carbonation has to happen in the final container. So you can't add drops with the initial water. Unless you're planning on never racking/kegging/bottling. Sugar is cheaper than drops, btw. I suspect a fruit cider kit will have at least a little bit of non-fermentable sweetener in it, but you might a...

A surprising number of cider makers are using ale yeasts lately - lower attenuation, 'softer' finish, blah blah. So, if you can't find a cider with yeast you can harvest, maybe an ale?

So, obvious question:
Anybody know a commercial cider that yeast can be harvested from? - and has the lactobacillus?

Here it is: viewtopic.php?f=48&t=66468

Doesn't have to be non-fermentable - in wine that's stabilised a real sugar could be used. But obviously, if there's live yeast any real sugar will get fermented. Really, it just means sweetening at the end instead of the beginning. When I do TurboCider I add a little non-fermentable sweetener at th...

Ale yeast will give you slightly less attenuation, so not quite so dry. Also the flavour profile is a bit "softer" in other ways. Quite a few people are using it for cider these days, even commercially. True cider yeasts have evolved for real apples with their relatively low nutrient levels. When we...

Leave out the sugar, add some tannin (for 20l, about 10 to 15 tsp), add some sweetener (for 20l, about 10 to 15 tsp) [many people dislike the taste of saccharin {plus cancer paranoia}, sucralose is associated with headache in some people, try xylitol] use an ale yeast. Pespi bottle will be fine. Pri...

Given that sugar and it's still at 1030 it looks to be about 10% (done in my head so may be a bit off) It ought to get under 1000 but if you like it sweet and don't mind only 10% you could stabilise now Why the yeast has give up I don't know. Which yeast and how much? How much nutrient? What tempera...