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Post Info TOPIC: Making a (home brew) cider??
bilbo


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Making a (home brew) cider??
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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 



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Santa


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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?



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Cheers,

Santa.

Moonta, Copper Coast, South Aust.
suengreg


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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


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yobarr


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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



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Craig1


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Bilbo, my quick google reckons your temps are too warm, nothing over 21 is desirable

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Cheers Craig
oldbloke


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Temp variation is far too much IMO.

Do a reach here. Should find some info.

www.diybeer.com/au/customer/account/login/referer/aHR0cHM6Ly93d3cuZGl5YmVlci5jb20vYXUvY3VzdG9tZXIvYWNjb3VudC9pbmRleC8%2C/

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bilbo


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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



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oldbloke


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bilbo wrote:

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. 



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Craig1


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maybe even a cheap bar fridge, also look at brewing in " post mix containers " which fit nicely into the bar fridge

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Cheers Craig
yobarr


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oldbloke wrote:
bilbo wrote:

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



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oldbloke


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Yep, some put the fermenter in a fridge to ferment. Even have thermostatic control.

37c is way too hot. It will kill the yeast. That will result in in complete fermentation intern resulting in exploding bottles.

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