Recent content by mickey87123

Thanks allot for your help,think I'm gonna go with sweetening with apple juice and get my self a keg !

So what does the potassium and sorbet do ??? And what do u recommend to sweeten with ? Iv been reading coffee sweetener does the trick or is there something better ?

So I finished my first batch of cider 3 weeks ago and it was a bit too dry for me ! It was a basic recipe and I let it ferment for 3 weeks till the final gravity was 1.000 and then I added Camden tablets and bottled with a bit of sugar hoping it would carbonate which it did not really do ! So...

So in theory how long could I leave my bottles before drinking ? On the condition that they are cold enough ?

Well I popped it open and the gravity was the same from when I last looked so I decide to try some and I can confirm it was amazing, I am very exerted to see what it is like with 1 more week and carbonated

Thanks allot for the help, I will check gravity and see how it taste. I will keep u posted thanks again for the help

I all , I need some advice please, I have had my first batch of cider on the go for just over 3 weeks and want to drink it next Friday at my party, I raked it from the primary 6 days ago and it looks reasonably clear. I am planning to prime the bottles with sugar !

Wow sorry to crash your chat but I just made my fist batch and I used apple juice from the shop that contained 120 grams of sugar per ltr ( I used 15 ltrs ) and added 800 grams of brown sugar which gives me about 700 grams per gallon !! So first question is will the yeast nutrients I added...

Spicing is a type of preserving so Bacteria doesn't really live in them, which means you don't need to worry about it contaminating your brew

Ok I will try lol ... Thanks for the help

I raked my cider today after fermenting for 2 weeks ! The gravity was down to 1.000 but it is still very cloudy . My question is could I go and bottle it or should I leave it in the carboy ?

I made a wine and it should still have 13 days till it's ready but activity in the air lock has stopped. Does this mean that there is some thing wrong with it or should I just leave it ?

Thanks a lot for the help

I'm doing a small 1 gallon batch in a large25 ltr fermenting tub , I used gervin wine yeast and very cheap juice . It's been about 18 hours and I have a bubble every 30 secs. Is this bad lol ??