Search results

This is my first brew and not from a kit so no instructions :-)

My fermentation has finally stopped. I was hoping to keep the temperature a little more consistent but it ended up ranging between 17 and 24 over the few weeks. I have some questions about bottling. Once I sterilise the bottles and caps, what would be the best way to bottle from a 30L fermenter...

Took my first hydrometer sample today. Sitting just a hair over 1.00 so must be close to finishing. Should be at about 5% as OG was 1.042. Was nervous to taste at first as it is my first ever brew but it smelt good and was lightly carbonate, pale and a bit cloudy. Tasted surprisingly good. I...

This is my first brew so I've never bottled. A few of my mates brew an said dont bother with a hydrometer as every time you open up you risk infection but one has a refractometer? to lend me to make sure fermentation has finished.

I can't help expanding. I got a 30L fermenter first. Then a week later a 5L carboy. Pretty keen on another carboy to use as a secondary for my small batches and to free up the first one for more experimenting. I think my bottle quantity will expand pretty quickly too. It's too hard to stop haha

So my first batch has been going steady for over a week now. Has slowed significantly but still bubbling away more than once a minute. I think I'll keep this one simple and bottle it straight from the tap on the fermenter in another fortnight or so and then age it for as long as I can stand...

Stevia? I'd get used to it dry. So many things are an aquired taste.

Just making the Somerset Gold from the recipe list now. Bought myself a 5L carboy today for experimentation.

Haha. Sorry. iPhone autocorrect. I'm not sure what I was going to type. Age it in the bottles maybe? Along those lines anyway.

So in reality my best bet is to bottle it when fermentation is complete and just we it in the bottles? So much to learn! Everyone here is so helpful!

I don't want to pasteurise at this stage. I like dry cider so I'll see how it goes. Will it not clear and mellow if I just leave it in the primary for a few weeks? I don't understand how moving it can help. Wouldn't the yeast eventually drop to the bottom of the primary anyway?

I've been trying to keep mine at around 20. It has crept up a couple of times so I've wrapped it in a damp towel and opened the laundry door.

Ha! I thought the same thing. Chick Peas in cider? Sultanas makes more sense haha

My first brew is still in the fermenter yet I'm so excited to try juicing fresh apples and experimenting with flavours. The batch on now is just 18L of UHT apple juice from coles and a sachet of champagne yeast. Why didn't I get into this years ago???

One of my mates got me into wanting to homebrew when I tried one of his ciders. No sweeteners added. Just a few modifications to a kit I believe and while it wasn't as crisp and clean as a Magners or Bulmers I really enjoyed it and didn't find it too dry to my taste at all. I'm just hoping my...

I'm also concerned that this is going to be too dry to enjoy since it is just apple juice and champagne yeast.

Oh really? What is the benefit/necessity of a second fermentation? Do I only need this if I want to add ingredients later rather than at the beginning?

Put the batch down Saturday afternoon. Was bubbling away nicely by 7am Tuesday morning when I checked it. 18L of UHT juice. Wasn't the home brand one, they were out. Went with the next cheapest. ($1.43/L) and used 18L plus 7g d champagne yeast. Any suggestions from here? Should I throw in...

Coles were out of their home brand juice so I went with something that was $1.40 per liter. Still reconstituted but preservative free. 18L and 7 grams of champagne yeast. Fingers crossed it all goes to plan.

Great thanks for your help! I'll see how I go :-) for a 30L fermenter should I fill to about 27L?