Does anyone make a cider (home brew) with success?
After many years I still can not "get it right"
I use "Black Rock" tins.....with 1lt apple juice with varying amounts of malting sugars (from 750gms to 1.5kgs) ..........and have left a brew to ferment from 7days to 2 weeks.
Our temp range is 25 degrees to 37 degrees....ATM (which should be good for home brewing)
Some batches are flat..........some blow up every bottle.........some blow up a few bottles and some (very few) are OK. .
Any help appreciated
cheers Bilbo
s
Santa said
01:52 PM Nov 21, 2021
Seems you need to gain control of the fermentation process, do you use a hydrometer and allow the brew to ferment out before you bottle?
suengreg said
05:10 PM Nov 21, 2021
Back in the days when I was brewing home brew (beer not cider) we used 2 litre soft drink bottles. Put a teaspoon of sugar in the bottom of each bottle and then added water to the ring mark - about 50mm up from the bottom. The water stopped the home brew taste and bottles were easy to come by and did not explode. Easy to sterilise and seal - no worries about crown seals
Good luck with your cider
yobarr said
05:40 PM Nov 21, 2021
suengreg wrote:
Back in the days when I was brewing home brew (beer not cider) we used 2 litre soft drink bottles. Put a teaspoon of sugar in the bottom of each bottle and then added water to the ring mark - about 50mm up from the bottom. The water stopped the home brew taste and bottles were easy to come by and did not explode. Easy to sterilise and seal - no worries about crown seals
Good luck with your cider
Hi Greg. Believe me,Doug has mastered the homebrew beer! He makes a great drop,and it is hard to stop drinking once started! Cheers
Craig1 said
07:21 PM Nov 21, 2021
Bilbo, my quick google reckons your temps are too warm, nothing over 21 is desirable
Does anyone make a cider (home brew) with success?
After many years I still can not "get it right"
I use "Black Rock" tins.....with 1lt apple juice with varying amounts of malting sugars (from 750gms to 1.5kgs) ..........and have left a brew to ferment from 7days to 2 weeks.
Our temp range is 25 degrees to 37 degrees....ATM (which should be good for home brewing)
Some batches are flat..........some blow up every bottle.........some blow up a few bottles and some (very few) are OK. .
Any help appreciated
cheers Bilbo
s
Seems you need to gain control of the fermentation process, do you use a hydrometer and allow the brew to ferment out before you bottle?
Good luck with your cider
Hi Greg. Believe me,Doug has mastered the homebrew beer! He makes a great drop,and it is hard to stop drinking once started! Cheers
Do a reach here. Should find some info.
www.diybeer.com/au/customer/account/login/referer/aHR0cHM6Ly93d3cuZGl5YmVlci5jb20vYXUvY3VzdG9tZXIvYWNjb3VudC9pbmRleC8%2C/
Thanks everyone.
I cant do much about the temps but I will invest in a hydrometer.......plan "B" might have to be that a certain lady has to drink beer.
cheers Bilbo
Bilbo, temp is very important. You need to find a way to control it within 2 or 3 deg.
Not sure,but perhaps Doug is referring to ambient when he says "25-37". Cheers
37c is way too hot. It will kill the yeast. That will result in in complete fermentation intern resulting in exploding bottles.