yep almost as dumb as i look but not quite,The thirty second version:
Traditional ciders were done with a mixture of apples. They have names like
Sharps (acidic)
Bitter Sweets
Sweets
Bitter Sharps (spitters)
It is important to have a variety of apples to have enough acid to last.
patience , patience , patience,,,,The reason for that PH level is because of space. I would like to get to the drinking phase sooner rather than later, I don’t want a DRY 2024
I will try at PH 3.4
Thanks once again for your input.
on your country wines, fruit/berry type wines, you ferment out dry, then you back sweeten to taste,You are of course correct, especially as I wish to make a quality product
you need to press the fruit to get the seeds out. Bladder press or panty hose or nylon mesh will work 6 days into an active ferment. If you have dried elderberries e.g. 1/2 lb to 1 lb add them ASAP.I decided to go with a PH of 3.3 but I have another question.
I found another 2kg of fruit so threw that in as well (freezer now empty) so the below is all the fruit plus 4 ltr of apple juice. I will add water and sugar later.
I will take this to 27 ltr 6 imp Gallons but with the fruit taking so much space, do you think will I need to press the fruit to fill a carboy?
I can hire one, or look on ebay for a £15 offer again
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