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Sorry, don't want to hijack the thread. Please move it if neccesary. The Organic mulled cider went down an absolute treat at our christmas Fayre. Just warmed it up in a bain marie an hour or so before with some cinammon sticks and a couple of halved oranges studded with cloves. Santa had a...

I've just made two gallons from freshly blixered apples from the orchard at work. Just squeezed it through a muslin, quick pasturized it on the stove then cast the yeast. Bottled it yesterday and it still looked like soup but tasted fantastic. It has a week to condition in the boiler room, then...

Is "buzzed" American for 'pissed' ie. drunk and inder the unfluence of alcofrol? Homebrew does that. Usually due to the proximity of the jug in your fridge to your comfy chair or, in my case the lappy. Its a lot easier to get to than the pub or bar, erstwise your going to use it more. cheers...

there's no profit. I'm not allowed to sell it, so have to drink the bloody stuff ;)

Ah, thats much clearer now thanks. I'm starting a brew this evening, but the concentrate has potasium sorbate in as a preservative, so I'm using some of my yeast from my last brew to mop it up with sugar before I start the brew proper. This should work?

How do you wash yeast? Mine is like mud, would be like trying to plait fog.

Hi, new to forum so please bare with me. Been lurking here fora while and there seems to be loads of knowlegable brewers. I could do with some advice. I've just bottled a five gallon batch of cider (from concentrate) and it's turned out blooming marvelous, cleared in a week, tastes fantastic...