http://www.real-cider.co.uk/forum/tags/fermentation chat about cider and perry making online en-US Wed, 08 Feb 2012 12:47:07 +0000 http://bbpress.org/?v=1.0.1 q http://www.real-cider.co.uk/forum/search.php http://www.real-cider.co.uk/forum/topic/confused-about-yeasts-sulphur-dioxide-o#post-272 Sat, 19 Nov 2011 14:54:16 +0000 chickadee 272@http://www.real-cider.co.uk/forum/ <p>Thanks for these posts guys, much appreciated! pleased to say the juice started a-bubbling away a few days ago - which filled him with so much confidence he's only gone and done another 1,000 litres (in two days this time) and we're hoping with this mild weather that this should get going a bit more quickly. He measured the SGs today and they're coming out at roughly 7 &amp; 7.5% which seems about par for cider made from dessert/culinary apples. He hasn't added any yeast (yet) to the second batch but is going to let nature take it's course for a bit. The jury's still out on the campden tablets for now.<br /> Thanks again, C. </p> http://www.real-cider.co.uk/forum/topic/confused-about-yeasts-sulphur-dioxide-o#post-265 Fri, 18 Nov 2011 23:06:19 +0000 Bomber 265@http://www.real-cider.co.uk/forum/ <p>CD, I have made cider for four years. About 840 L this year. I never add any campden tablets yet. I think if you have clean/screened fruit you can run the risk. I do not wash berore the scratter either as I know the fruit is clean.</p> <p>I add yeast after a day or so from pressing. Filling 1000 L over three days is not an issue as I see it. </p> <p>If your old man has not added campden by now don't let it brew. Mine are all in the garage and the ones not finished on the sugar fermentation are still brewing away.</p> <p>Cheers,<br /> B.<br /> . </p> http://www.real-cider.co.uk/forum/topic/confused-about-yeasts-sulphur-dioxide-o#post-254 Mon, 14 Nov 2011 17:00:41 +0000 eggbanjo 254@http://www.real-cider.co.uk/forum/ <p>Your old man sounds like a real player - doesn't bugger about doing things by halves!<br /> I have no real experience making cider, but back in about 1970 I became seriously interested in brewing and "country wine" making. In that context some sources were saying that camden tabs actually acted as a yeast nutrient to a certain extent.<br /> The thing to look for is bubbles. If the stuff is beginning to bubble well after about 48 hours you haven't killed the yeast &amp; you are ok. On the other hand if it looks a bit flat and calm on top bung some yeast in quick before the local nasties get in.<br /> It's quite warm for the time of year, so even if your dad's jungle juice is out in a shed at the back somewhere it should be warm enough to support a vigorous fermentation. So give it 48 hours, and if you don't see signs of a vigorous ferment developing pitch with decent yeast starter - say about 1 gallon of yeast starter not a couple of aspro sized yeast tablets. </p> http://www.real-cider.co.uk/forum/topic/confused-about-yeasts-sulphur-dioxide-o#post-252 Sun, 13 Nov 2011 18:19:30 +0000 chickadee 252@http://www.real-cider.co.uk/forum/ <p>My old man has just made his first ever batch of cider, and has been a bit ambitious as he managed to get hold of a secondhand twin-bed Voran press with mill attached. 1,000 litres later he's now worried that it might have spoiled because a) he started pressing on Monday afternoon and didn't finish filling the tank until Wednesday afternoon (the juice was mostly kept in a sealed tank between top-ups, in a barn where the temperature was around 10 deg c ) and b) he has added extra yeasts, but hasn't yet added any campden tablets as he thought that was something you did later. Now he thinks he's done it the wrong way around, and that he should add the campden tablets to kill the added yeasts, leave it a day or so then start again with the yeast. (He used mostly dessert/russet apples with some cookers, but no actual cider apples). </p>

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http://www.real-cider.co.uk/forum/topic/fatty-deposits#post-153 Thu, 19 May 2011 11:44:43 +0000 Jim Callender 153@http://www.real-cider.co.uk/forum/ <p>Hi Kentishman,</p> <p>Thanks for your post - this is a common problem, and can either be down to the wild bacteria overtaking the nice yeast.. or not totally clean fermentation vessels.. or the mixture of the two.. </p> <p>The deposits can be left behind when you rack off into a new 5 gallon vessel, or bottles - just be careful when siphoning off. </p> <p>You may want to add some campden tablets to the cider just to keep the wild bacteria in check. </p> <p>These tablets don't affect the flavour, but some 'real' cider purists would argue you are adding chemicals to the cider..</p> <p>It's totally up to you, let us know how you get on.</p> <p>Jim @ Real Cider </p> http://www.real-cider.co.uk/forum/topic/fatty-deposits#post-151 Fri, 22 Apr 2011 22:49:29 +0000 kentishman 151@http://www.real-cider.co.uk/forum/ <p>Hi all,</p> <p>Checked my cider today after having recently racked it off and found what I can only describe as looking like 'fatty deposits' on the top of a 5 gallon tank.</p> <p>Any ideas what this is, is it harmful and likely to spoil the drink? I have not added any chemicals and would prefer not to if it can be avoided.</p> <p>Your expert advice to a newbie would be much appreciated. </p> http://www.real-cider.co.uk/forum/topic/dont-know-whats-going-on#post-140 Wed, 12 Jan 2011 14:34:18 +0000 Cyderist 140@http://www.real-cider.co.uk/forum/ <p>Hi,</p> <p>Your first batch sounds like it is finishing fermenting. Hence the slowing of the 'burping' of co2 produced by the fermentation. This one will probably be OK. Leave another month or so to mature. Good luck with the bung. If you manage to remove the bung, you can test if the cider has finished fermenting by using a hydrometer to measure the gravity. A cider will approach a gravity of 1000 when it has fermented out the sugar. Depending on the type of apple some residual sugar may remain giving a reading of 1002 or so. After testing rebung to keep the cider AIR TIGHT. This is necessary to stop it from spoiling. </p> <p>As far as the other ciders are concerned it would seems that no fermentation has yet taken place. These may well ferment after the addition of yeast. But they have been standing along time. I am not sure what is happening to the bung in the mixed one. Can you explain further?</p> <p><a href="http://www.checkleybrookcyder.co.uk/cyder-making">Making Cyder at Checkley Brook</a></p> <p>Please ask you have anymore questions or need clarifying on any point </p> http://www.real-cider.co.uk/forum/topic/dont-know-whats-going-on#post-137 Wed, 08 Dec 2010 09:42:37 +0000 Cider Minx 137@http://www.real-cider.co.uk/forum/ <p>I have done 3 batches of cider 1 with green apples in oct, this 1 was burping well and is now burping very slow and looks a lovely golden colour I don't know how to test it to see if it's ready also the bung has gone in really deep and I don't know how to get it out :(</p> <p>2nd cider is a bramley apple cider this 1 was in nov along with the 3rd which is a mix of bramley and a apple I don't know (it's a tree with no name ) now these ones didn't burp like the 1st one did well they don't really burp at all, I thought they were cold so I put them in a warmer place and still not much happening.</p> <p>I realised I added yeast to the bramley to early so I have added some more yeast to it in the bucket and will put that in demi john today to see it it burps </p> <p>I looked at the mixed apple one today and the fluid in the burper thing in the bung has swapped over to the other side??? what's going on ? are the 2 ciders in nov O.K or do you think there dead? </p> http://www.real-cider.co.uk/forum/topic/when-to-drink-my-home-made-cider#post-136 Tue, 23 Nov 2010 20:37:13 +0000 Jim Callender 136@http://www.real-cider.co.uk/forum/ <p>thanks very much for your comments everyone! Very helpful information indeed :) </p> http://www.real-cider.co.uk/forum/topic/when-to-drink-my-home-made-cider#post-135 Mon, 22 Nov 2010 20:01:19 +0000 davemilner 135@http://www.real-cider.co.uk/forum/ <p>Hi<br /> 6 weeks is very early in my limited experience after 3 years making. 2009 took a whole year before it was drinkable but this was only one barrel. Before a year it was nasty cloudy and not fresh at all. Since Sept it has been crystal clear, non acidic and very dry with a clean taste of apples.<br /> 2008 was mixed, some ready after 6 months and one barrel (pressurised) took 18 months before turning beautiful - slightly sparkling, clear, so appley and dry.<br /> 2010 barrels are still bubbling slowly after 4-6 weeks<br /> dave<br /> m </p> http://www.real-cider.co.uk/forum/topic/problem-with-first-cider-making#post-134 Mon, 22 Nov 2010 19:57:32 +0000 davemilner 134@http://www.real-cider.co.uk/forum/ <p>Hi<br /> I had this in one of my 5 gallon containers, all natural yeast - I noticed blue mould on top of the initial froth after 2 days. I have taken a chance and scooped it off, sterilised with campden and added cider yeast. It is has been bubbling away fro a month now - hope for the best I guess.<br /> All the other containers are clear and bubbling and still cloudy after 4-6 weeks in a cool garage.<br /> dave </p> http://www.real-cider.co.uk/forum/topic/problem-with-first-cider-making#post-118 Thu, 04 Nov 2010 12:37:31 +0000 Jim Callender 118@http://www.real-cider.co.uk/forum/ <p>Hi Cathy, did you make sure the equipment was sterilised with milton or similar? It has to be super clean.</p> <p>There are wild yeasts on and in the fruit that create the fermentation. However, there are some bacteria that can spoil cider.</p> <p>You can use campden tablets - <a href="http://en.wikipedia.org/wiki/Campden_tablets" rel="nofollow">http://en.wikipedia.org/wiki/Campden_tablets</a> that reduces spoilage.. Whether you use them or not is your choice I have not ever.</p> <p>From my knowledge if the mould is on the top of the cider it cant be rescued, however, if the mould is on the neck of the container, you could transfer the cider to a new container.</p> <p>Hope some other members on the real cider community can share their experiences! </p> http://www.real-cider.co.uk/forum/topic/problem-with-first-cider-making#post-117 Thu, 04 Nov 2010 09:38:58 +0000 Cathy 117@http://www.real-cider.co.uk/forum/ <p>Hi we are making our first batch of cider. We wanted to do it naturally but after 10 days of fermentation we can see some mould growing on the froth. Does anyone know if we can rescue it? Thanks </p> http://www.real-cider.co.uk/forum/topic/when-to-drink-my-home-made-cider#post-116 Thu, 28 Oct 2010 13:10:03 +0000 Jim Callender 116@http://www.real-cider.co.uk/forum/ <p>many thanks for taking the time to comment udders! </p>