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How long would this keep after opening? I found that store-bought port keeps for a loooong time after opening.

This morning the smell is more like those banana candy things. Or Pisang Ambon if you're familiar with that. How interesting! How fascinating!

A week ago I took some 12 kilos of the masses of Belle de Boskoop apples that we still had lying around in the refrigeration unit, chopped and mashed them and left them in a food-grade bucket until today. Was a bit shocked after opening the bucket today and sticking my nose in, only to inhale a...

I would give it time, yeah. I had some horrible smells come out of my cider during fermentation as well. First time I tried I nearly considered it ruined, only to realize later that it was the rubber smell of the rubber stopper I use.

The OP isn't me though. And isn't the key thing about spontaneous fermentation the suprise/gamble part of it?

I wanted to go bottle some of my stuff today but it didn't quite look ready, but I drove all the way out to the farm and didn't want to waste the trip. So I got some of the apples from last season, which we still have hundreds of kilos of, but didn't have any yeast packets left. They had a nice...

Heard that methanol is not really an issue in the amounts possible when cider brewing. It's even naturally present in small amounts in fruit apparently. Probably not a bad idea to have a dedicated thread to it somewhere, even if just to take away people's concerns.

I added three sticks to a perry recently and it was waaay too overwhelming. I'd go with just one for 5 liters.

I don't store them in the light, of course. Just there for the photo.

These are mine. The one in the glass is is a sparkling cider from December, the one in the bottle was pressed at the end of December, currently in the process of being conditioned, and the one in the 5L bottle is actually a perry. Since I don't quite like perry I thought I'd add some cinnamon...

I had one like this as well. I was making a naturally conditioned cider, and I think that in the first two bottles I didn't transfer enough yeast from the carboy when bottling. A film developed, but I think that as the CO2 increased due to the increasing activity of the yeast it killed it off...

I just went to check the Champagne-yeast project and it has really gotten quite dry (0.99ish). Quite sure it's finished fermenting, so I racked it into a cleaned, sterilised container, put the airlock back on, and gave it a shake to get some of the CO2 to push out the air. There was about an 3/4...

Isn't that gonna be quite expensive? :)

I'll show you mine if you show me yours!

They've been stored at around 4 degrees centigrade for as much as three months now. That's when most of these apples were harvested. Even though that's not nearly as much as supermarket-bought apples usually sit, I've noticed a profound drop in quality (though having access to perfectly fresh...

So, as a long time fan of alcohol I got into brewing recently. My parents have an apple orchard and so apples are quite easy to come by. I built a small-scale press at the start of December last year and made my first batch of cider. Nothing fancy, but it turned out great in my opinion. So of...