TC GONE MAD!!

DREADSKIN · Post by **DREADSKIN** » Mon Feb 09, 2009 4:58 pm

CHERRY COKE? INTERESTING... the reason why ive gone down this route is because there are two pallets of juice sitting out in the warehouse where i work. its been there for a while and we dont work with that customer anymore... so after alot of pestering of the manager he has agreed to let me take as much as i want... there is 2 1/2 tonnes out there! i have followed the 'dreadskin' recipie by adding the bramleys and some brown sugar. the ingrediants on the packet says its 60% apple 30% cherry and 10% rasberry.
hope fully it will be good, as ive started 60 ltrs of this stuff!

DREADSKIN · Post by **DREADSKIN** » Mon Feb 09, 2009 6:41 pm

HIMMMM, gf's just off the phone... the cherry turbo i put beside the radiator to get it a moving, got a moving all right. right up the wall, hit the celling and covered the computer... im gonna be popular. think it should have just stayed inthe cold room. live and learn.
this may be my last post. if you dont hear form me again, you know why.

PMH0810 · Post by **PMH0810** » Mon Feb 09, 2009 7:22 pm

Buy her some new shoes - always works for me.

DREADSKIN · Post by **DREADSKIN** » Tue Feb 10, 2009 12:30 pm

WELL the ceiling looked like it had been shot bny a sawn off loaded with purple spatter shells. the wall, the table, the computer, the ceiling... you name it.
so folks, dont over fill your fermenting vessel, ie 2/3 full not 4/5ths full!

randomdave · Post by **randomdave** » Wed Feb 11, 2009 11:02 am

Nice job! I so far i have been lucky an not had a TC go everywhere. Fortunatly even if it does its sat in the kitchen on Lino so wont cause any damage other than the annoyance of loosing some brew and having to clean up.

Laripu · Post by **Laripu** » Thu Feb 12, 2009 2:52 pm

sam c wrote:
crafty john wrote:
DREADSKIN wrote:no need to wait. some poeple say the best cider is made in the cold, as it takes longer to ferment out. think of the summer my friend!
Hi Dreadskin, will it still ferment at 10 degees cos my kitchen is really cold, probably as cold as 5 degrees through the night I use heaters fo my beer and wine but I only have 2.

Regards John
maybe you could try to use a lager yeast as they ferment at very low temps.just a thought.

I've made a 23 liter batch of cider from apple juice using SafLager yeast and fermented it at around 10 to 12Â°C (in the fridge - such temperatures are not found in nature where I live

). It turned out very well, and it is still very good.

Laripu · Post by **Laripu** » Thu Feb 12, 2009 3:02 pm

DREADSKIN wrote:WELL the ceiling looked like it had been shot bny a sawn off loaded with purple spatter shells. the wall, the table, the computer, the ceiling... you name it.
so folks, dont over fill your fermenting vessel, ie 2/3 full not 4/5ths full!

Or fill it nearly full and use a blow-off tube! Another benefit is that stuff you don't necessarily want in your TC or beer gets expelled to be discarded.

Click here to see a picture of my setup.

The gallon jug that receives the blown-off yeast has a litre of sanitizing solution in it. After the violent part of the fermentation is over (3 days Â±), I just affix a sanitized airlock for the remainder of primary fermentation.

Invicta · Post by **Invicta** » Sun Feb 15, 2009 8:39 am

Just started a TC from 20l of Tesco's (Not from Concentrate) Cloudy, pure apple juice using Dreadskin's recipe (with brown sugar)

and pitched with Lalvin All Purpose (K1V-1116) wine yeast. Ferment started well once kick-started with a heating belt now it's fizzing nice and gently at 15 degrees (3rd day). One thing I have noticed is a slight sulphur smell with the CO2 given off. It's not overpowering merely a background odour but is this normal?

PMH0810 · Post by **PMH0810** » Sun Feb 15, 2009 9:32 am

I get i with some of mine; never narrowed down a cause and have never drunk a bad TC.

Invicta · Post by **Invicta** » Sun Feb 15, 2009 11:03 am

I'll check on it later to see if the smell's gone!

Invicta · Post by **Invicta** » Sun Feb 15, 2009 11:04 am

Thanks for the reassurance. Just taken a sniff and it seems to be reducing being replaced by a distinct cider aroma.

Laripu · Post by **Laripu** » Sun Feb 15, 2009 5:50 pm

Invicta wrote:Thanks for the reassurance. Just taken a sniff and it seems to be reducing being replaced by a distinct cider aroma.

That's right it will go away. Sulpher smell is a biproduct of some yeasts during fermentation, notably lager yeasts, but it always goes away by the end of fermentation.

DREADSKIN · Post by **DREADSKIN** » Mon Feb 16, 2009 1:44 am

yeah i always get it on about day 4-5. but by 7-8 its gone. let us know how the brew goes and how it tastes. how much sugar you wack in? gonna be rocket fuel whatever happens!

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TC GONE MAD!!

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