Cider..final stages...

So..yesterday I measured the SG of the Cider to 1.004..no change since
since 22 oct so that's pretty much finished with an alchohol content of
(1.06-1.004)*129 = 7.2%

I want to get a final SG of 1.012..similar to Sainsburys Medium Dry
Cider so worked out the amount of sugar needed to reach that and figured
out it was an additional 100g Sugar in 4.5 Litres.

Boiled up the kettle and added 100g to a measuring Jug, then poured in
water until it reached about 200ml level and dissolved it
through...(200ml is about the amount I tend to lose when I rack for the
first time)

Poured that into a clean demijohn and racked the cider onto it..gave a
little swirl and measured some at exactly 1.012 (perfect of course ;-) )

It actually tastes drinkable now, although with a slight yeast fizz
still..It'll be similar to Thatcher's I think, but still very young and
will definitely improve over the next month or so...going to move it
somewhere warmer to see if I see any action in the airlock since adding
new sugar....if I do, I'll bottle into plastic bottles and bottle
ferment for a week or so before killing of the yeast with campden
(testing weekly to see how carbonated it is)....if I don't, I'll leave
it in the demijohn to age before using campden later on to stabilise it
(and have a flat cider instead)

getting there!

this is cooks cider at 3 weeks old....the airlock shows a little pressure still, so potentially still fermenting a little...if i get chance i might rack off and sweeten now..I rekon it's on its last legs fermentation wise so I'm considering sweetings, racking into cider plastic bottles and seeing how it carbonates over a week before killing off the yeast......but looks like its going to clear well  at least !

pucker up

it's super dry and with the tannin from the skins it definitely needs aging..but..it is clearing! no more fluorescent glow :)

extra press..

i have acquired a small 'vigo' press..a few rust spots but might help in getting through the process next week...

status update

Once a project manager, always a project manager.....

The three with the cider yeast in are going well. One is "going mental", one is "going sort of mental" the other one is showing a definite interest in having a go.

The two with the natural fermentation are being more circumspect. One is definitely fermenting slowly, the other I'm yet to be convinced about. There's something happening, just very slowly.

I have had a genius idea however. Whilst I am at Centerparcs, I will put them in the bathroom on the floor so when the underfloor heating comes on, they'll get a little warmth. That'll perk things up I reckon.

I'm becoming obsessed.

there's an alien in my soup

All 5 demijohns well under way from the look of it. Alien lifeforms present in all bottles. The actual liquid is really clear even at this stage which is good.

Hoping it'll all calm down before departure for Centerparcs or I might return after 4 days to find it's taken over the whole house.

Changed an airlock earlier, and there was a very pleasant smell coming out of the bottle.....

Another juicing and brewing session planned for next Wednesday evening. Bring a demi-john with you, help with the pressing and go home with some juice that's ready to brew. What could be more fun! Let me know.

oh well, I stirred it..

Having not referred to the site beforehand, and having spoken to the moman at the brew shop when I was picking more kit up earlier, I gave it a stir. Adjusted the pH to 3.2 from 2.8, chucked in the yeast and away we go.

So, I have 2 demijohns of natural fermentation and 3 with cider yeast in. I fear there is going to much frothing in the coming days, but I have a pint of juice left over in the fridge that I can top up with if necessary.

I'm not 100% sure, but I think I may have heard my first "bloop" from the "naturals" earlier. Maybe a bit early after 24 hours but you never know - it's quite warm in the kitchen.

I have the potential for at least another 30 litres of juice sitting in the garage waiting for me. I'm going to leave it a week and then juice it and then ferment it in the bucket....

Such excitement...

to stir or not to stir...that is the question..

well done mate! any blisters from all that fruiting?

if you're not conducting your primary ferment in the bucket..I'd rack it to demijohn without disturbing it otherwise you're demijohn will froth over through the airlock for the first week...
you could ferment for a few days in the bucket itself until its calmed down a bit before racking to the demijohns..just need to keep a damp cloth over it to keep the nasties out and then you can stir daily..
for reference.i had a clean juice after juicing and straining and put it direct into the demijohn...its still going ballistic but isn't frothing..id got any apple sediment in there it'd be a mess ! (cleaner juice in demijohn also means more left to drink after final racking...and/or less watering down when topping up after racking)
parsnip wine just started in a demijohn today..

Ashling Cottage cider underway

About 60kg of apples kindly donated by a chap called Richard who lives on the green and has an orchard.....and another 20kg from the fine folk of Crondall. If you want more apples, he's got tonnes (literally) and wants to get rid of them.

Pressed about half of what I collected today and now have:

- 2 demijohns sitting in the kitchen which will start fermenting of their own accord in a few days with luck (I added 2 tablespoons of pectolase to clear it but that was it - SG1055 and pH 3.2 so no added sugar). SG1055 if totally fermented would give a cider of 7.5%. As I'm planning on adding some sugar before I bottle it to get some fizz into it, I reckon 7.5% is enough as the second fermentation will add about 1% I think.

- 15 litres in a bucket with 4 campden tablets killing off the nasties, ready for racking into 3 demijohns and adding cider yeast, probably on Tuesday morning before work. I haven't tested the SG or pH of this batch yet but will do so before putting into demijohns in case it needs adjustment.

Quick question for you all. Whilst the 15 litres is sitting in the bucket, the sediment is settling out. Should I stir this up before putting into the demijohns or rack it off to give clearer juice? Don't want to lose any flavour. Maybe I'll do 1 clear and then stir it up for the other two?

Photos to follow....

cooks cider 1 week in...

Brew Started

Just finished making up the Coopers Ginger Beer. I had an unfortunate accident with the sugar and added 2kg instead of recommended 1kg. The SG went up to 1.040, which I think should make about 6% alcohol.... err I think!?

The brew bin is now sat under my computer desk amongst the numerous power supplies, UPS, NAS and modem keeping it nice and warm.

Ginger and Chilli Beer

Purchased the items for my first brew... It should have a kick!

I've just been reading the instructions. It says the final alcohol content should be 3.5%. This is clearly a typo and obviously should read..... 13.5%. ....

Off to the shops for more sugar.