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Same thing happened to me on my first cider: http://www.aussiehomebrewer.com/forum/inde...showtopic=67513 and I was also a bit nervous. I didn't attempt to carb very high anyway, but after 2 weeks no bottle bombs and the PET bottle is not as hard as the fully carbed PET beers on the shelf next...

Would it be ok to re-use an ale yeast that has been used to ferment a cider, rinsed and refridgerated as per this thread, to ferment an ale? By that I mean, is it ok to dramatically change the fermentables from one batch to the next, in this case from fruit juice to malt?

Don't say that! :( I'll leave the other cider a bit longer in the fermenter. Is it worth racking it? I haven't bothered with racking before on beers (I'm no veteran in that either, only done 2 so far) As for the bottled one, I've done a bit more reading. A couple of the bottles I used are...

thanks for the replies, good to know i should be ok. Yeah, got the black tea thing out of a book, Strong Waters, by Scott Mansfield. Many of the recipes say "1 teaspoon of grape tannin or 1 cup of black tea". I probably should've left it out of the first batch, as I won't know what difference...

I bottled a small batch of cider last night and it was already a bit carbonated. Is this normal? I've never done a cider before and first time I've just used glad wrap instead of an airlock. It was just 2 bottles of Berri Apple/Pear (50/50), a strong cup of black tea and US-05. I didn't take...

Where do you get your 70%+ ethanol/water solution? How does it work out on price compared to starsan. The fast evaporoation sounds good.

+1 for Little Creatures in Freo James Squires microbrewery is in the CBD (cnr Murray and Shafto lane) if you don't want to take the train to Freo. Feral in the Swan Valley is good (as is Mash), but you would have a lengthy journey on public transport, and definitely not a trip you want to make...

You could try using pear juice in the intial blend. I'll qualify this by saying I haven't actually brewed a cider, but I've been thinking about doing one and doing a bit of research. What I can gather is that some fruits contain a small percentage of sorbitol, a non-fermentable sugar, as well...

Hi, I've been scouring this site for a couple of weeks, so I better introduce myself. I've just started home brewing and can't believe what I've been missing out on! I'll blame a mate's home brew attempt back in 1998 for scaring me off for so many years. (yep, it was bad enough to make someone...