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on the bottling totally agree cider ferments out below 0 so i tend to keg mine in corni kegs or plastic bottles to avoid bottle bombs

I fermented my first three batches without any additional yeast or Campden tablets and they were great. Unfortunately since then I read a book on cider making "craft cider making by Andrew lea" so now i use Campden tablets (at half the required amount to keep down the undesirable yeast and the...

if it tastes all right go for it, I made my first 3 batches by just crushing apples and pressing then letting it go off in the corni keg (didn't even add campden tablets) i have since started using campden tablets and pitching a yeast because although i drank every batch, in one of them the wild...

Judith Glover's recipe:(1 gallon) Ripe mulberries 1.8 kg sugar 1.6 kg Camden tablet 1 pectin enzyme 1 tsp water 4 liters wine yeast yeast nutrient 1. Strip the mulberries from the stalks crush them well and cover with 2.8 liters of boiling water (5 pints) 2. When cool add the crushed Camden...

Yes first attempt I had a big bit of jam straining butter muslin in a huge funnel but the pores kept getting blocked with apple crap. second attempt 2 days ago I strung a colander in the bucket and used the muslin, again all went tits up in the end as it just filled up like a lake of foam and...

To be honest last year I did not wash the apples and i did not add any yeast or sulphites made 40 litres (this was using a scratter and press not the juicer so a lot less cloudy), 5 days in a fermenter and then 6 months overwinter in a Cornelius keg and it was lovely really tangy very carbonated...

Ok I did it. I bought A Breville juicer on eBay picked some apples from trees I have found around and about and neighbours. It started smoking at around 20 litres of juice. It was not the motor but the metal spiny bit rubbing on the tray, the plastic from one was annealed onto the other :)...

Yes she does her words: Mulberry pg 61 Mulberries make a good sweet red wine which needs maturing well. Gather the berries when they're quite black and at there ripest. Mulberries 1.8kg Sugar 1.6kg Camden tablet 1 Pectin enzyme 1 tsp Water 4 l Strip the mulberries from the stalks crush well...

Thanks for all the advice: I made it after having to defrost the freezer 4 weeks ago, ended up doing a blackberry and chilli wine. They either had to be used or chucked I ended up making far too much as I had 4.5 kg of blackberries, but only 2 demijohns. I went for about 200 grams of chillies...

Yep the fruit juice is very ferment-able with or without the pectin but the pectin proteins could be why it isn't clearing. If it's still bubbling through the air lock i would just leave it but if all fermentation seems to have stopped you might want to add some more yeast. does it still taste...

Cheers will give it a try this year once I've been scrumping :)

Did you use any pectolase to break down the pectin from the fruit? Pectin is the same stuff that makes jam set, if you dint use pectin then that might be why it's not clearing. You racked off the fruit after a few days-> a week? I usually leave my wine in the demijohn for 6 months to a year...

The Peruvian purples are 50,000 to 60,000 i don't find them that spicy. the others are 20,000 to 30,000. The scotch bonnets were 200,000 so will not be using those.

I have been going through Judith Glover's inspirational book from 1979, drink your own garden, I have made blackberry wine; Victoria plumb wine, Raspberry wine, Greengage wine, Elder-flower champagne, elder flower wine. Basically anything i can find growing somewhere in abundance and pick...

how much were the Brevilles? do you recon they will stand up to a few years of cider making? I actually used a hand blender, and press last year to make 40 liters It took ages and by the end had blunted the blades. but I still got double the extraction rate than when using a hand driven...

been drinking mine over the last 3 months and every keg has been awsome leaving it over winter has really helped mellow it out. it's very tart but refreshing and not too dry definitely some of the nicest cider I've had, I will be doing the same again this year

i think it's a very small volume 2 liters or something and it's misleading there is no obvious mechanism for removing the juice from the fruit you just cut up the chunks and put them in a solid glass container not sure how you would get any apple juice extraction for instance, without crushing...

depends on the thickness of the steel keg or you go up to 11 on the gama ray gun dial.

It might be the wild yesties. I have made about 5 batches of cider this year from apples i just picked from trees i found, some crabs, some Bramleys and I think some true bitter sweet cider apples. I didn't use anything to inhibit the wild yeast (sodium metabisulphite/camden tablets) or pitch...

Thanks manticle I have done some reading and it seems to be aged from autumn over winter in chestnut barrels then drunk from the barrel or bottled. Will have to check what apples I can get hold of :) the pour was fun, they hold the glass tilted as low as the can and the bottle as high as they...