Just starting sterilising!
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Reg
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Just starting sterilising!
...for my sample batch of Turbo Cider!!!
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Reg
- I do it all with smoke and mirrors
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QUOTE (andy @ Dec 7 2005, 09:21 PM) I fancy giving a gallon of that a go.
Do you ferment in a demijohn then syphon off to a storage demijohn after fermentation ?
Well that's what the recipe specifies. I'd have probably racked it anyway. I'm planning to keep the cheapness by using old fizzy minerall water bottles to condition it.
Do you ferment in a demijohn then syphon off to a storage demijohn after fermentation ?
Well that's what the recipe specifies. I'd have probably racked it anyway. I'm planning to keep the cheapness by using old fizzy minerall water bottles to condition it.
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Reg
- I do it all with smoke and mirrors
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QUOTE (Daft as a Brush @ Dec 7 2005, 09:57 PM) For my first attempt at this recipe I used a 5L bottle of mineral water (minus the water) bought for 89p, homebrew shops sell them as PET Fermenters for £1.99.
I used 150g of cane sugar and 1 sachet gervin champagne yeast. I boiled up pint or so of the juice to steralise and disolve the sugar in, filled the fermenter with 3 L of cold juice to prevent damage, added the boiled stuff, topped up leaving enough room for fermentationthen when cool sprinkled on champagne yeast, screwed the top on and shook it like mad. Released the top and waited a week.
For the first attempt I bottle conditioned but found the sediment was easily disturbed so I used a clearing tank from then on. It's perfectly drinkable straight out of the fermenter though (if a bit cloudy).
Keep me updated, i'd love to hear your thoughts......
Cheers C
I was planning to split the yeast 50:50 for another batch... :huh:
I used 150g of cane sugar and 1 sachet gervin champagne yeast. I boiled up pint or so of the juice to steralise and disolve the sugar in, filled the fermenter with 3 L of cold juice to prevent damage, added the boiled stuff, topped up leaving enough room for fermentationthen when cool sprinkled on champagne yeast, screwed the top on and shook it like mad. Released the top and waited a week.
For the first attempt I bottle conditioned but found the sediment was easily disturbed so I used a clearing tank from then on. It's perfectly drinkable straight out of the fermenter though (if a bit cloudy).
Keep me updated, i'd love to hear your thoughts......
Cheers C
I was planning to split the yeast 50:50 for another batch... :huh:
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Reg
- I do it all with smoke and mirrors
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QUOTE (Daft as a Brush @ Dec 7 2005, 11:01 PM) Im no yeast expert but i'm sure that will be fine, I m sure 1 sachet was over kill for 5 L but you cant have too much yeast.
Well the main brew is sat on the corner of the stove getting some warmth from a tiny low ring on the other side and seems to be beginning to push its first bubble.
The yeast training on the apple juice is sat in the still warm sterilising bath in a sterile Pyrex jug and is going mad! I have two sterile tupperwares to put it into and put in the fridge...
Well the main brew is sat on the corner of the stove getting some warmth from a tiny low ring on the other side and seems to be beginning to push its first bubble.
The yeast training on the apple juice is sat in the still warm sterilising bath in a sterile Pyrex jug and is going mad! I have two sterile tupperwares to put it into and put in the fridge...
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Reg
- I do it all with smoke and mirrors
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Andy
If you're going to try it, the only extra steps I took rather than just good sterilisation was to use a yeast starter on the champagne yeast and use around half for the brew. The remainder was added to a little spare apple juice, allowed to run for a few hours then chilled.
I also warmed each litre of apple juice briefly in the microwave to make for a comfy starter temperature for the yeast. B)
Reg
If you're going to try it, the only extra steps I took rather than just good sterilisation was to use a yeast starter on the champagne yeast and use around half for the brew. The remainder was added to a little spare apple juice, allowed to run for a few hours then chilled.
I also warmed each litre of apple juice briefly in the microwave to make for a comfy starter temperature for the yeast. B)
Reg
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Andy
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Cheers!
I might bung the cartons in the airing cupboard tonight to give them a day
to warm up to yeast-friendly temp. I've got a load of demijohns up in the
loft so this would seem a good easy project to put them to use
Will pop to the local HB shop en route to tomorrow lunchtime's pub visit
but what yeast to get - champagne or "cider yeast" ? The latter may well
be champagne yeast anyway
I might bung the cartons in the airing cupboard tonight to give them a day
to warm up to yeast-friendly temp. I've got a load of demijohns up in the
loft so this would seem a good easy project to put them to use
Will pop to the local HB shop en route to tomorrow lunchtime's pub visit
but what yeast to get - champagne or "cider yeast" ? The latter may well
be champagne yeast anyway
