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MrsDQuote:
Originally Posted by mrs dundee
The Nashi juice was very nice, I think I drank about another litre while I was juicing it. :)
I'm hopeful the cider will taste just as nice.
Thanks to your post the other night you inspired me to use this fruit which would otherwise have been wasted.
Cheers
Pete
Good call with the S-04. I tried a Champagne yeast Lalvin EC-1118 on my first batch of pear cider and it totally dried it out while consuming all but the faintest hint of pear so I was left with bubbly booze water - not a total loss...
One week one and it's looking good.
Another couple of day to finish fermenting then I'll rack it off and let it completely ferment out.
http://www.youtube.com/watch?v=j74J-...ature=youtu.be
Cheers
Pete
well pete if it not "throatworthy" youllhave a nice batch of borecleaner to flog off on here.actually i tasted som old mout ?raspberry cider yesterday -first time for me -i was pleasently suprised.
ex homebrewer -may have to restart my plant.
Day 11
And I have racked it off for secondary fermentation.
SG started out at 1.054 and is currently sitting at 1.001 which is around 7% alcohol.
http://www.youtube.com/watch?v=yOKv8STVem4&feature=youtu.be
Unfortunately for those amongst us that were hoping for Paint Stripper and Bore Cleaner, including my Wife, You will be very disappointed. ;)
Initial tasting is very promising and already it's very drinkable. :thumbsup:
I'll let it sit for another week before bottling, maturing and final taste testing.
Cheers
Pete
good music choice:thumbup:
I was goin to ask what "racking off" is but i guess the vid explained that.
my wife gets racked off when i leave empty bottles or cans on the coffee table.
VCQuote:
Originally Posted by veitnamcam
Grace Slick can really belt that out alright.
Yeah, "Racking Off" can mean lots of things depending on the situation.
In this case it means taking the clear Cider off the top of the Lees, which is the dead yeast and fruit pulp that's settled to the bottom.
VC what happens if you Don't leave your empties on the coffee table?
Cheers
Pete
well thats great to hear P38-Ive in the past with home brewing -put a disposable automotive fuel filter in the hoseline when bottling the brew to remove some of the more minute lees &sediment.apparently winemakers started this trick .it works too.
Just means she has to think of something else to be racked off about:D
Wow p38 that looks very interesting,i bet it will taste nice when its brewed.By the way where did you get yr flagons from.
Wish I could try some
Good Tip Kotuku :thumbsup:Quote:
Originally Posted by kotuku
Thanks for that.
A Paper Coffee Filter placed inside a funnel works a treat too
Cheers
Pete
Mrs DQuote:
Originally Posted by mrs dundee
The Cider tastes nice already.
Notice how I snuck in a good swig when I was starting the siphon ;)
I'll let it ferment out completely and back sweeten it if it needs it before bottling.
The Cider will probably remain in the secondary fermenter for an month or more to let it mature and develop it's flavours.
I might even rack it off one more time if there is too much dead yeast collecting on the bottom so we don't get any off flavours from the dead yeast.
The Demi Johns came from the Pepsi factory in Mount Wellington Auckland.
They are filled with the "Secret Pepsi Syrup" mix in this case they were 7 Up syrup Demi Johns.
One Demi John is mixed with 10,000L of water to make the 7 Up before bottling.
Demi Johns can be bought from any Wine/Home Brew Shop.
or
You can buy them at Bin Inn in Hastings for a much lower price :thumbsup:
Cheers
Pete
:D:D:DQuote:
Originally Posted by veitnamcam
Best you behave then.
Lookin good!!! I take it you're going to bottle the cider 'still'? I've had difficulties re-starting fermentation after prolonged secondaries.