Recent content by Jordansr

SG dropped all the way to 1.000 in the end. Just bottled them all, thinking I would be happier calling what is in the bottles a learning experience than I would cider at this point. Temp was too high for the most part, think I may have left it too long on the yeast because it ended up with a...

Thanks for the tip Tripper :) I know extract and AG brewing, is fresh wort something different?

Cheers guys. SG looks to be holding pretty well at 1.008/1.009 so I'll wait a day or two more and then bottle up. So once this is done I can just dump apple juice on the stuff at the bottom and start another one? Sounds pretty efficient :D

Hello everybody! I'm from Sydney, only recently turned 18, and really fascinated with this little world of homebrewing. I've made one post before about cider, but never introduced myself, and have a niggling question that I thought would only be appropriate in the introductions forum. As someone...

Cheers guys. Final stages of fermenting here, SG sitting at around 1.009 so just gonna monitor it and wait until it stalls. Few final questions for next time: Safale S-04 is a top fermenting yeast, but for the entire fermentation all of the yeast has been sitting at the bottom in a 1cm thick...

It certainly smelt like cider though.

Also, when I put the lid back on I got two big bubbles through the airlock... I'm confident it wasn't due to the action of the lid screwing back down and the resulting pressure change because it happened a few seconds afterwards... But it also didn't happen again.

Guys, not really sure what to make of this. Was looking at the cider through the fermenter walls with a flashlight and saw this weird mass of bubbles, so I took a picture. Looks kinda similar to the foam people get on beers, but I started this on Saturday, so surely if it was the yeast it would...

Checked for leaks and couldn't find any, but I resealed the lid anyway... I'm using the "junior" airlock and a 30 litre plastic carboy fermenter if that makes any difference. Thanks for all the help :)

So I started the cider with just the simple method and some tea because on a few of the other posts people recommend tea for tannins. About 8 hours later the surface was covered in a really fine foam of bubbles, but I went to sleep and woke up and the foam was gone, and there were just really...

Thanks again for all the advice, I just thought of another question... Around the forum a lot of people seem to advocate lower temperatures to avoid ester production, which coincides with what everybody has said ^ above about unwanted metabolic by-products etc. so that's all good... But aren't...

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If we have this ancient fridge at home that none of us use anymore, do you think it's worth cleaning it up a bit and hacking a thermostat into it?

Thanks for the quick replies guys. How do most people around here keep the temperatures low enough in the summer heat?

Also, still living in the theoretical world with no practice under the belt, what is the problem with high temperatures? In chem (I know, theory not practice) they taught use that yeast converts sugars to ethanol most effectively at temps of 35C, so does the temp itself kill the yeast or does it...