Home brewing kits ....

Punt said:
I've started off a batch (my first) off last night using this recipe. Quick question though... How do you know when it's ready to move to another demijohn as it's always going to be cloudy? Or have I misunderstood?
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Yep, as Mr Blue said, you have to wait until there is no airlock movement, then leave it another week. Rack it to a fresh demijohn and don't worry too much if you suck a bit of the yeast in, shake out the fizz, add Campden and sorbate and after a a couple of days to a week it'll be ready. It will stay completely cloudy and not clear, though this is pectin not yeast keeping it cloudy :)

It takes about 4 weeks start to finish in the summer, so allow a couple of extra weeks this time of year :)
 
Thanks for the replies.

If I want a bit of fizz in it when bottled do I leave out the Campden and put a little sugar in the bottles?

Fizz will make it more appealing to the wife, but on the other hand, I could have it all to myself!! :)
 
There's something growing in my brew :p

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As you can see, it's formed a thick white scummy film over the top.

So this brew was 1/4 cider from juiced garden apples mixed with 3/4 cider made with carton apple juice and the leftover yeast from a scrumpy (I wanted to see if it would brew up and it did). I made a blend with the tail end of one of the ciders and it was fine until I started drinking it, then whatever this is started developing as I reached the bottom. I can't remember if I added Campden at the end of the brew.

Any ideas? I was going to leave it to see what it did but I tipped it away in the end in case it clagged up the demijohn.
 
Well it's on, you were right.

I add one kilo to start with and that gave me 1.062 gravity, Which I work out as around 5.7%.
I hate the next hour, will it brew, won't it brew.
 
My turbo-cider seems to have stalled!

I'm keeping it in a reasonably warm room, my computer room. Lacks the chill of the rest of the house, but still not that warm.

First few days the airlock was bubbling away merrily then it slowed down to every 45 seconds (ish).

Just checked on it now and for the few minutes I was watching, not a single bubble passed through the airlock. If I agitate it, it bubbles again for a little while then stops.

Don't know if it matters but it's dark where I keep it. I added 200g of sugar to the gallon of apple juice and a teaspoon of wine yeast.

Is this normal? Any advice would be most welcome.

Thanks
 
When you agitate it you are just working co2 out of solution and it pushes more out the airlock. As Glaucus says you need a hydrometer to test the liquid before you add the yeast then again after fermentation to get an accurate reading of the strength. Its probably done. But theres no harm leaving it for a bit if you are unsure. maybe move it somewhere warmer. what yeast are you using?
 
Just picked up a couple of demijohns and a bunch more bottles from my nan and she mentioned to not use rubber demijohn bungs as she found it tainted the brew. However, the last time she would have used them would have been well over 30 years ago. Are there any issues with modern rubber bungs flavouring the brew?

Also, how are you guys using a hydrometer in demijohns? Leaving it 1l short for the first few days means I won't be able to reach the hydrometer out if I drop it in the demijohn. I'm thinking a bit of cotton tied around the top would allow me to pull it out?
 
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The bung shouldn't be in contact with the brew.

Isn't an issue getting hydrometer out of mine, they're filled to the bottom of neck and you can just get hydrometer out.
It would have to be very long neck or very low fill, to not get the hydrometer out.

Although your meant to pour some off into a separate cup and put the hydrometer in that, I assume to minimise risk of contamination, but I don't.

Mines still bubbling away, gone far less cloudy now.
Hurry up and finish fermenting.
 
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Yeah it will be fine if I fill them, but the recommendations I have found are to only use 4 litres in a 5 litre demijohn for the first few days as they can froth up a bit. If i do that I won't be able to get the hydrometer out.

I think the use of a test tube thing is to make it easier to get acurate readings.

I was hoping my first brew would be ready for the first race of the F1 season, but I've not even bottled it yet and it recommends 6 weeks in the bottle :(. Maybe one of the turbos I'm going to kick off next week will he ready. Might just drink them anyway :)
 
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Glaucus said:
You need a hydrometer really. To see what's happening.
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I've picked up a hydrometer from wilkos. Doesn't come with instruction so not sure what I'm doing.

When I put it in my cider it settles at 1.000 which is the middle of the yellow band. Is this good, bad or ????

Thanks for the help :)
 
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