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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. A

    Slow start to wild ferment

    Hi folks, Usually do cultured yeast ferment with sulfited must but this time doing a trial run with wild ferment and no sulfites using home grown apples. Approx 3.5 litres in a 5 litre carboy/demijohn with airlock fitted straight after pressing. No amendments to pH or acidity, but some nutrient...
  2. A

    Low and slow fermenting - airlock or not?

    Hi folks, After producing a few seasons of insipid, "off" tasting cider, I've decided I may have been fermenting at temps that are too high. This time round, I'm trying to ferment within the 12-14 degree C range (54-57 F). My question is - am I still alright to just put a tea towel or...
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