bullsmilk 2 Posted January 21, 2006 Report Share Posted January 21, 2006 well ime indoors gettin merryed up on my home brew cider ...anyone els do there own brew indoors out there and dose it get you mushed lol :alcoholic: Quote Link to post Share on other sites
bullsmilk 2 Posted January 21, 2006 Author Report Share Posted January 21, 2006 its the same as wine [bANNED TEXT].apple juice/wine yeast a little citric acid and if you want to make it stronger about 1lb of suger thats about it Quote Link to post Share on other sites
pockets 0 Posted January 21, 2006 Report Share Posted January 21, 2006 Allways fancied home brew but have never known how,can you post a bigginners guide? Quote Link to post Share on other sites
bullsmilk 2 Posted January 21, 2006 Author Report Share Posted January 21, 2006 i will go grab my book and putt up an easy recipie ok Quote Link to post Share on other sites
bullsmilk 2 Posted January 21, 2006 Author Report Share Posted January 21, 2006 cottage cider 12lb apples 1lb raisins 1.5-2lb sugar 1 gallon warm water wine teast wash apples put them trhough a mincer ore chop finely.place in a plaastic bucket(with a lid very important). add the water raisins sugar and 1 tsp wine yeast stir well and cover with lid.place in a warm place for 2 weeks to ferment.stiring 2 times a day. after 2 weeks strain the mixture off through 2 layers of muslin into a fermentation jar. squeze out all the juice from the pulp into the jar.insert an airlock(as yoused by winemakers)and alow to ferment out(stops bubbling)then place in a cold place ie the shed for 1 month then bottle and drink as you like.the longer you leave it the better pionters 1 verry important steralize all containers and utencils firts (campden tablets) 2 put a small amout of water and campden tablet mixture in the firmentation lock about half full 3 sterilize all bottols [bANNED TEXT] bottoling 4 if after being in the shed for a month your still getting bubble put 1 campden tablet in the cider this will kill the yeast an so stop fermentation good luck Quote Link to post Share on other sites
bullsmilk 2 Posted January 21, 2006 Author Report Share Posted January 21, 2006 mate it gets you fooked ....hic :alcoholic: Quote Link to post Share on other sites
bullsmilk 2 Posted January 21, 2006 Author Report Share Posted January 21, 2006 rambo if you want it a bit stronger put another half lb of sugar in Quote Link to post Share on other sites
pockets 0 Posted January 22, 2006 Report Share Posted January 22, 2006 So far so good what the f**k is a wine teast? Quote Link to post Share on other sites
sirbeesting 4 Posted January 22, 2006 Report Share Posted January 22, 2006 nice one bullsmilk me and me [bANNED TEXT] have been trying for ages to get a cider recipe,lets get swiging. bullsmilk,does it matter what type of apples you use??? Quote Link to post Share on other sites
bullsmilk 2 Posted January 22, 2006 Author Report Share Posted January 22, 2006 no it dosent realy matter what apples you use.and if you put in 5lb of sugar it will just end up sweet .wine yeast will die off at 15% vol half the sugar turns to alcohol the other to carbon dioxide what ever is left after15% just sweetens the cider 15% is enuff i think it getts you wankerd.......... Quote Link to post Share on other sites
Guest dogge Posted January 25, 2006 Report Share Posted January 25, 2006 That's it.... I'm off to the green grocers to score some apples Quote Link to post Share on other sites
JOHNBOY 18 Posted January 26, 2006 Report Share Posted January 26, 2006 whats a fermentation jar ? is there anything else you can use as a substitute ? Quote Link to post Share on other sites
Guest RobW71 Posted January 26, 2006 Report Share Posted January 26, 2006 cottage cider12lb apples 1lb raisins 1.5-2lb sugar 1 gallon warm water wine teast wash apples put them trhough a mincer ore chop finely.place in a plaastic bucket(with a lid very important). add the water raisins sugar and 1 tsp wine yeast stir well and cover with lid.place in a warm place for 2 weeks to ferment.stiring 2 times a day. after 2 weeks strain the mixture off through 2 layers of muslin into a fermentation jar. squeze out all the juice from the pulp into the jar.insert an airlock(as yoused by winemakers)and alow to ferment out(stops bubbling)then place in a cold place ie the shed for 1 month then bottle and drink as you like.the longer you leave it the better pionters 1 verry important steralize all containers and utencils firts (campden tablets) 2 put a small amout of water and campden tablet mixture in the firmentation lock about half full 3 sterilize all bottols [bANNED TEXT] bottoling 4 if after being in the shed for a month your still getting bubble put 1 campden tablet in the cider this will kill the yeast an so stop fermentation good luck You forgot the drowned Rats, guys. Regards Rob Quote Link to post Share on other sites
bullsmilk 2 Posted January 26, 2006 Author Report Share Posted January 26, 2006 whats a fermentation jar ? is there anything else you can use as a substitute ? its what the wine makers use its a damijohn you cant realy use anything else as you need to fit a air lock and the bung for them is the perfect size to fit a demmi Quote Link to post Share on other sites
pockets 0 Posted January 27, 2006 Report Share Posted January 27, 2006 CAN YOU LIST THE EQUIPMENT YOU NEED AND OR SOMEWARE TO GET IT? Quote Link to post Share on other sites
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