Recent content by Izzoard

Hi all, Yesterday I recieved about 10kg of green grapes, grown outdoors in the NL. I decided to try to ferment them and have extracted about 5-7L juice. I was planning to treat them in a similar manner to cider; adding yeast and letting fermentation take its course. Then potentially...

Hi all! First thanks for all the great help thus far! Second I've fermed about 9 batches now (between 4.5 and 9L each). I'm back sweatening to make sparkling cider and TBH it's worked out really well! Tastes great and experiements with different sweeteners (different syrups and types of...

It could be a similar effect on a much smaller scale. I used a fruit juicer for extracting the juice, then the waste pulp I added pectin enzymes, left for 2 days then squeezed through a filter bag. I might have a go at keeving though, when I have my stocks built up and a spare fermenter...

I'm not aware of any keeving activities. Have syphoned off now and am filtering it through a coffee filter, which has resulted in me loosing all bottom yeast. The problem now is that it's stuck at 1002-4 and I wanted to back sugar for sparkling cider. How great is my risk here?

Hi All, Recently I used Pectin Enzymes to help some apple pulp release more juice. I had to leave the pulp for 48 hours in sealed containers before squeezing it. I went directly to fermentation and did not use Campden (stupid). Now, post fermentation, I see some suspended solids about 5...

Superb! Thanks for that. A couple of things I noted were that a) I also make jam and actually need some pectins for that (irony!). And b) I just used pectin enzymes to break down some pulp I had left over (managed to get an additional 4L juice from it). I fermented this juice and noticed...

I just read that adding PE's will clear the cider juice, this is interesting to me as most of my cider is murky in colour. How much should I add and at which stage? Also, will it affect the taste? Also, I read people are adding fruit to the juice. I thought of adding some strawberries...

I'm making different batches (so differing sg each time) but I always let it ferm out to 1000.

Hi all, My first batch of sparkling I put all the bottles in a plastic container with lids, each one wrapped in a loop of towel to prevent mass explosions and the subsequent mess. I've now 30+ L coming though, all to be made sparkling. Is there a better way to do this? I can't afford a...

So I opened the first bottle of sparkling (3rd batch ever made) and WOW! Seriously if I bought this in a pub I'd be well happy! Tastes nice and appley, nice fizz, 8.5% :ban: So thanks to all how've answered my questions! If you were local to me I'd drop over with some to celebrate...

I real bad hangover?

It started again, very slowly but it seems when I decanted it to remove the sediment, the yeast started up again.

I figured that the honey would have to be fully mixed with the apple juice for an accurate reading. Perhaps I'll try to heat some juice, add the cider and mix before adding to the batch next time...

A book I have recommends 2 days without a cap, then 2 days with cotton wool before adding an air lock. Not sure abou this advice but the author seems to be a proper crusty type :cross:

Hi All, I have a 9L batch of shop bought juice, initial sg 1060, to which I added 220g honey. It fermented for 9-10 days then stopped (no visible bubbling for a day). The sg is now 1010, meaning there's sugar left but no ferm. 1) Could the alcohol have killed the yeast? I used the...