CIDER 101

[Bubbles]

Why not just prime with sugar? Seems like more effort than it's worth. The flavour contributions from priming with juice will be negligible. And your carbonation level is harder to predict.

[itsclinto]

Why not just prime with sugar? Seems like more effort than it's worth. The flavour contributions from priming with juice will be negligible. And your carbonation level is harder to predict.

Thought it was a good idea but as you said, it might be an awful lot more trouble than it's worth

[Bubbles]

I think so. Might even be a slight infection risk with freezing, then thawing the juice. How about priming some your cider with honey? Not sure if the flavour would come through with that either though.

[itsclinto]

I think so. Might even be a slight infection risk with freezing, then thawing the juice. How about priming some your cider with honey? Not sure if the flavour would come through with that either though.

Ye I'll leave it. I'll probably think of something else closer to bottling date to drag up the thread again.  Thanks again lads

[Will_D]

Frozen juice will keep for a long long time. HOWEVER, when thawed out not all bacteria and wild yeasts are guarenteed to be dead. So if you use this to sweeten a finished pasteurised cider you may have troubles.

Pasteurised and then frozen juice would be the way to go to avoid aforementioned problem.

[jawalemon]

How many camp den tablets did people add to the 25 litres?

[molc]

11

[ronnieb]

7, I like to live on the dangerous side of life..

[Shanna]

6 gallons @ 2 tabs for ph of 3.6 gives 12 tabs

Shanna

[jawalemon]

I went for 11 but I think I added 12 by mistake.

[Will_D]

I want for 11 but I think I added 12 by mistake.

Whats one tab between friends?

Relax, it is cider so it will be great in about 6 months!

[jawalemon]

I want for 11 but I think I added 12 by mistake.

Whats one tab between friends?

Relax, it is cider so it will be great in about 6 months!

Grand, I'll give it a couple of days and pitch the yeast.

The cider I made last year still has a sulphur smell. Have you any advice  how to avoid that this year?

[delzep]

Is aerating the bejaysus out of the juice before pitching yeast recommended?

[Leann ull]

Not required and will probably lead to oxidation

[krockett]

I've never had a krausen like this - started to have a blow off through the container neck and had to transfer into a fermenter. Looks like I'm lucky the lid stayed on.

This is S-04