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mole trapper

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Everything posted by mole trapper

  1. mole trapper
    Roast pheasant and dauphine potatoes, awesome. The Mrs also breasts them, stuffs the breast with paxo then wraps them up in streaky , that's pretty awesome too.
  2. mole trapper
    Wey hay! Bet you can't keep your hands off them till the summer. They look like 500 ml bottles, did you add a teaspoon of sugar to carbonate? Also did you add a sweetener?
  3. mole trapper
    Get woodga, moley and Matt back it'll be like the good old days .
  4. mole trapper
    ☝ what's that all about then ? You don't rate darcys work as excellent?
  5. mole trapper
    Just bought one, if it's half as good as your books, it'll be excellent.
  6. mole trapper
    Well, I've had a skive day today and gone back to my home county of Gloucestershire, I won a vigo crossbeam rack and cloth press on the bay. Wasn't going to buy any kit till next year but this went £300 cheaper than usual so it would have been rude not too. Really helpful chap too, he presently makes 17,000 a season to sell, was very happy to share tips on anything I asked him. On the way back down called in at Adams apples at honiton to pick up this years 2 year old bare root cider apple trees, only picked up 16 this time as I need to do more fencing before I plant the last acre to keep
  7. mole trapper
    Ooh, quick update! Just been outside to feed the animals, the smell of fermenting nearly knocked me over when I opened the shed door, so the big girl is now up and running. Think she must like the molly coddling. Wish I could still put up pictures but it says I'm not allowed anymore.
  8. mole trapper
    I'll look up Harris yeast, I've not heard of it, only youngs, gervin and ritchies. Oh and of course there's a 24 hours yeast for making turbo cider, no idea who makes it though.
  9. mole trapper
    And breathe! I'm led here now and in the hallway I can hear 4x5 gal fv,s and 1x1 gal going mad. The big one with the 200 lts out in the shed as yet appears to be still thinking about it, I have now treated it to a quilt and an electric heater, I kid you not! There's a lot of money's worth in that barrel, and I'm not really into vinegar. The shed is now a constant 15 degrees so fingers crossed she'll get going properly soon. Interestingly, I was reading on the Vigo site last night that if your juice had not started fermenting within a fortnight you should repitch with yeast and nutrient,
  10. mole trapper
    Campden tablets I avoid I try to keep it as natural as possible if I had the bottle I would let it ferment natural as well it's just that if it doesn't work there's a risk of losing it after all the graft. 1050 isn't too bad I was expecting you to say 1058/60ish considering the part of the world your in and the fact the apples would be a lot sweeter as we are marching on into the season. I know, I was expecting around that too! The apples were all fallers and aged about three weeks after, very juicy. I've decided campden tablets are the spawn of the devil. The 5 gals are now slowly star
  11. mole trapper
    The og was a little lower than I expected at 1050, I campden tablet the five 5 gal fv,s, this I now seriously regret! Even after48hrs the taste of the sulphite is still present, and it has truly robbed the juice of its apple flavour. Anyway pitched the sparkling wine starter into those this evening, they are indoors at about 15 degrees so see what happens with them. From now on I will have yeast starters up and running on apple days and pitch immediately.
  12. mole trapper
    Well we processed all the apples in four hours, and got 630 pints! That's too bloody spookily close to my guesstimate. Not done og yet as we are both right royally fecked. Will take it in the morning. 200 lts un one barrel I'm going to take a chance on and go naturel, all the rest in 5 gal fv,s with cider, ale and champagne yeast. Report back in the morning with og.
  13. mole trapper
    Beware of 1+1 hosting, that'll be my contribution.
  14. mole trapper
    Mattyg, this seems to be what happens! I was doing a gallon here and there, now suddenly I find myself with 3 45 gal drums, a mountain of Apple's, industrial machinery turning up on a trailer tomorrow night! Where the hell did that come from?
  15. mole trapper

    Trump

    mole trapper replied to a topic in General Talk

    Well, at least this one's not in it for the money! Lol
  16. mole trapper
    Look up killgerm or barretine if you are looking for serious qualifications, they also do one day refresh courses.
  17. mole trapper
    Funnier still when you shat yer pants and point out its her who does the washing, lol
  18. mole trapper
    There's a lot of shonky goings on now, my Mrs was at a job today, turns out her customer is a pesty of eight months, his bait of choice on farms is storm! What feckin hope has the industry got? Thankfully I've not got that long to go before I bail.
  19. mole trapper
    At 18 it will probably be done within a week, my ten gallon vessel stopped this morning, it's been roaring even at a constant 15. Dytkos, you don't drink gut rot, it's bad for you.
  20. mole trapper
    Well I was going to give it a miss altogether this year, but made that last 24 gallons just because things came along unexpectedly. And now I've just been offered a shed load from some orchards, from what I'm looking at at present this lot will probably make another forty to fifty gallons! This is getting serious.
  21. mole trapper
    Good write up and pics. Haven't done off a deer for five years, I'd probably make a right pigs ear of it now.
  22. mole trapper
    Why would Clive have been banned? He was / is sound as a pound.
  23. mole trapper
    You will be fine using a teaspoon full of sugar, it will not come out sweeter as it will be used up by the yeast, I do it all the time, except when I use a dollop of the Mrs honey if she's got frames being emptied when I'm brewing.
  24. mole trapper
    How are you managing to keep the temperature at that level? Quite easy in our house, we haven't lit the rayburn yet! The kitchen is a nice constant 15 at present, but unfortunately the outlaws are turning up on the first so we will have to light the fire then. Two years ago I had a purpose built concrete shed put up solely for when we go commercial in about three years time, unfortunately though the builder didn't think about vents so it can get a bit warm in there, should be ok to put this lot out there by then though. Let it over winter and hopefully get a malolactic fermentation in the s
  25. mole trapper
    I took apples from twenty different types of apple trees I have here, had them milled and pressed last Saturday at a local orchard group day. Got 24 gallons of great tasting juice, dropped the campden tablets in to kill off the natural yeast,two days later added a champagne yeast to ten gallons in one fermenter and gervin cider yeast to two five gallon containers. Very slow to get going, but the ten gallon and one five are going nicely now, the other I will stir up tonight to see if it wakes it up. I am keeping them all at 15 degrees (the optimum temperature) to encourage a long slow ferment
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