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Hi all. some of you may have tried the new range of 'Fruity' beers that are out now and I'm hoping that someone may be able to direct me on a recipe to create for home brew. I get that they are in no way, shape or form a beer but your help would be great.

So a while back I made Aldi apple and blackcurrent cider. Used S09 yeast, nutrient and 400g lactose. Made 10litres. It is not so great as it has a weird sweetness to it. Please tell me...what fail safe recipe have you got that would make a dry (not dust dry) cider that I can drink in 4 weeks...

Well I made a small 10l batch of aldi's apple and blackcurrant juice. I added 400g lactose, S09 yeast, nutrient and about 250g dextrose. The SG was around 1.050. 3 weeks on and although I haven't heard any audible bubbling, the gravit is now 1.014. The cider is still sweet yet is already...

When you left it for that long, did the specific gravity continue to drop? I am worried that it may drop and the alcohol content will get higher, and the flavour less tasty.

So it is 13 days later and I just checked the specific gravity and it is at 1.00 but that is checking it by taking a sample from the tap. As you can see there is a lot of sludge at the bottom. What do I do about this and as Tim T has said, how do I just bottle it? It is not sweet at all but...

P.s. the side info should read VERY amateur brewer. My poor husband has had to drink the 'brew' I've so far made. Poor man!

Thanks for the responses so far. I've read of others putting the newly fermented mix into amother fermenting barrel. Should I do this or just put it into bottles? Excuse my ignorance but I really want to get this right. Why put it into another barrel before bottling. What benefit is it?

Hi. I got a.couple of boxes of stanthorpe apple's and made 22l of juice and added a sachet of s04 with 25g of yeast nutrient. I did this last Friday night. The specific gravity at that stage was 1.50 (or 1.05, whichever is closer to the 1.00). I have made cider from the blackrock can before...