Recent content by AnAppleADay

Thanks guys, bread yeast is a good suggestion - didn't think of that! Even had some in the pantry. Luckily I managed to find some very old but apparently still viable red wine yeast. Ferment chugging along nicely now, hopefully enough to save the batch! To avoid this happening in future, does...

Hi folks, took a chance with a small batch of freshly pressed apple+pear cider and decided to let it ferment naturally. Acidity and sugar levels good, but 4 days later and no fermentation has begun. Even worse, mould has started to form on the top. If I had more time, patience and apples I...

Thanks. There is a slight increase in bubbles on the top of the must each day, so I assume it's doing something. No airlock bubbling yet, though. My inclination is to leave it in a warm spot until the airlock starts bubbling consistently and then move it somewhere cooler for a slower ferment

Hi folks, Usually do cultured yeast ferment with sulfited must but this time doing a trial run with wild ferment and no sulfites using home grown apples. Approx 3.5 litres in a 5 litre carboy/demijohn with airlock fitted straight after pressing. No amendments to pH or acidity, but some nutrient...

That's interesting, I had thought this approach was a bit too risky but I might give it a try in a small batch. I've only done one batch a long time ago without pitching yeast or adding k meta, and it actually turned out decent but I had thought the risk outweighed the rewards.

Thanks folks. I'm a week into my first ferment of the season and it was going reasonably well until a round of unseasonably warm weather hit yesterday - my must temperature has gone up significantly even though it's in the coldest part of the house! Oh well, what can you do. Will be moving to...

Thanks @Chalkyt, appreciate your response. I'm down in NZ, so can definitely relate on the insipid apple front! Luckily we have a ready supply of crab/wild apples in these parts which I usually press alongside cultivated apples, and I have a small but gradually increasing supply of heritage...

Hi folks, After producing a few seasons of insipid, "off" tasting cider, I've decided I may have been fermenting at temps that are too high. This time round, I'm trying to ferment within the 12-14 degree C range (54-57 F). My question is - am I still alright to just put a tea towel or...