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The Pink Lady turned out rather OK. There is still some aging. I had a few mugs of it straight from the fermenter and it was rather tasty. A big starter isn't really needed. A single S-04 / S-05 will do just fine. However lately I've just been bottling and adding the next 20-odd litres and...

If it's based on all commercial juice, which is normally pasteurised, there is nothing to worry about. Sanitise, pour, pitch, wait, bottle/keg, wait, drink and be merry. With apples from an orchard, there is a concern which justifies pasteurisation. Not all the apples have come from the tree...

>72C for 3 minutes will do just fine. Have done it with a batch of 100% freshly juiced apples (Pink Lady) and there were no adverse effects. You're only targeting the 80% of nasties that may do injury to you or the cider. The other 20% are of less concern. Cheers - Fermented.

Ascorbic acid is OK and won't have an effect on fermentation etc. It does tend to add to the tartness a little, but ages out nicely. Cheers - Fermented.

Looks like it diddn't all end well... http://www.dailytelegraph.com.au/property/...0-1225762939421 Cheers - Fermented.

Nope - cut 'em, fed 'em into the juicer, dumped the pulp every litre or so. I've explained my reasons for pasteurisation in the link below. There are two schools on the thought and there are some really excellent and long-winded and useful explanations in another thread somewhere around here. I...

I was talking about cider with a mate from Alsace (western France, they tend to be more German than French about a lot of things). While he loves cider, as do some pommy mates, they tend to think of it as a summer drink taken cold more than anything else. @ Trav: There has been a UK-driven...

Napisan is more or less bleach (sodium hypochlorite???). Pure and simple. Sanitisation is 5% by WHO standards. 5% solution, 5 minutes soak MAX (2 mins is OK), rinse and scrub 2 or three times. Gloves on at all stages. Read the MSDS if there is one. [insert safety disclaimer here, insert all...

OK - that thread clarifies it more. Looking forward to V2.x - a worthy upgrade. Cheers - Fermented.

What you have described is what I was expecting, but instead it comes up in the tree just under BeerSmith as 'fruits'. At that point, there appears to be nothing more that can be done to it. To get it to that point, I import, then it appears and then I arrive at the condition described...

Thanks for the fast reply. I did that, but it doesn't seem to come up in "Add Grain / Extract" or in "Add Misc". I must be missing something... Halp? Cheers - Fermented.

My grandfather was home-brewing from sometime in the 1920s until somewhere around the mid-40s. He was a country boy from around Blayney (near Orange). As I understand it, the relationship with the local law was generous and sensible. In other words, don't make waves in public and no one pays...

Apologies in advance if I'm missing something that's bleeding obvious, but I'm having a spot of bother with BeerSmith for cider making. By default, there is no fruit or juice in the ingredients list(s). Their forums recommend installing an add-on, but it just doesn't seem to come up for me...

I tend to pick up some at DJ's on sale, Target on sale and of course, Victoria's Basement when they are dumping stock after the Chrissy hols. I found a few hospitality suppliers, but they want to sell 48 units at a time, which is more than I really want. Darned shame, as they often have some...

:icon_offtopic: At least hops pillows aren't as unusual as some of the pillows on offer in the hotel I stay at in Shenzhen. :) Cheers - Fermented.

The only brewery or related I've seen for sale of late is Mathilda Bay, Fosters Group. http://www.graysonline.com/Search.aspx?q=mathilda Trust me - a bargain hunter like me is always on the look out for good stuff for cheap. :P That and my mates in the insolvency biz know who to call when they...

Maybe rouse it by rocking and put it in a nice warm place (say 18C-22C) for a day or so to get it going and then find and 18C-ish place to let it run its course. Cheers - Fermented.

+1 on Manticle's comment, especially on Butters' fave topic - airlocks. :) However, I would guess 10C could be a wee bit low. If you can give it a bit more heat some how, I think it should go a bit better. Have a look at this: http://www.lalvinyeast.com/images/library/EC1118_Yeast.pdf - it...

At first look, it seems that way. However, reading more prognostications about 'stuff' has caused me to raise these questions. I can't recall which thread it was in, but someone mentioned FG=0.99x - perhaps a tad hot and dry for what I have in mind. Yes, it could be fixed with some lactose come...

Sounds like it's the yeast and other stuff flocculating out of solution. If you put all your goodies properly into solution (i.e. fully dissolved) then you're on the right track. Cheers - Fermented.