AJ GB 2016

[Keg]

3-4 months max and then into glass to the top top some pros will put olive oil in the neck.
I use Cornys for long term storage.
You can get away with storage longer off the fermented crap but will oxidise.
Last year I left 1 full drum in shed which even in summer is cool, untouched no campden nothing, it will be used for marinating/cooking, its drinkable but not my best work

What is the olive oil for?

[Leann ull]

Preservation,oxygen barrier
Never tried it to be honest I'm guessing it floats

[Keg]

Worth a try!

[BrewDorg]

Think I'll go with a keg on that advice. It'll be tough having a keg wrapped up for so long though hmmm

[molc]

Think I'll go with a keg on that advice. It'll be tough having a keg wrapped up for so long though hmmm

That's why you get more kegs > I just keg from the fermenter and worry about what I'm going to do with it later

[BrewDorg]

I have two at the moment, with another two on the way. Can't see it stopping there though, especially now that one'll be full of cider until Summer

[Leann ull]

Nice message from my daughter tonight

Oh the stink from 15 drums

[Pheeel]

I've only got 2 and they STINK!! I can't even imagine 15!!

[Will_D]

Apart from the MJ Saisson experiment (indoors ar 22C) all mine are outsideand are bubbling away slowly when it 6C or above (berr yeasts/wine yeasts/natural)

No bad smells either!

And yes I do sniff the bubblers!!

[Will_D]

3-4 months max and then into glass to the top top some pros will put olive oil in the neck.
I use Cornys for long term storage.
You can get away with storage longer off the fermented crap but will oxidise.
Last year I left 1 full drum in shed which even in summer is cool, untouched no campden nothing, it will be used for marinating/cooking, its drinkable but not my best work

What is the olive oil for?

Its standard practice for Italian home wine makers. No need for an airlock - just fill to the neck of the Demi John and then a few mms of olive oil.

Now bear in mind that this is usually red wine and the wine will be drunk with Bread, Cheeses, MEats and olive oil so a hint of olive in the wine is not a problem.

However it may taint the cider somewhat!

[Keg]

Ah I see, thanks. So I guess we'd want to be very sure that fermentation is finished so there's no further bubbling to break the surface!

[Will_D]

Just an update on my ciders. All are outside and fermenting nice and slow:

Its about 9C at moment. Anything over 6C is enough for the yeasts to show a little bubbling (Natural/beer/wine are all fermenting).

The big Siebel on the left is 30 L of Davys juice and its already down to 1.040

The other Siebel one is my MRFC juice (started a month earlier) and is down to 1.002

[Leann ull]

You can tell Will used to work on spaceships, I'm feeling a bit sick looking at that pic

Chapeau Brun anyone? It looks like I need a big blob of cream with this Black Forest gateaux, although my kids are calling it turd juice now

[Will_D]

Think you've got a good Chapeau Brun there big fella!

[Leann ull]

Yep but if needs to floc in reverse as it's 1/4 of the drum at the moment!