• the Daily hi thread just say hi :)
  • All contentious threads including politics, religion, crime, immigration, laws, elections etc are banned & will be removed. There is still a Gun Related Politics section for relevant topics.

You can teach an old dog new tricks

brouwpa said:
I have been making cider for a lot of years! But it is naturally still and I quite like fizzy!! Anyway I have now found a way of making my still cider fizzy using CO2 capsules and wow the effect is stunning 🤪
Click to expand...
Hard Cider ? If you bottle it, like beer, & add a small amount of sugar (~1/2 tsp.) to each 12oz.bottle, fill w/ cider, cap it & rack it for a few weeks in the dark, to get a secondary fermentation in the bottle...bubbles & no added CO2 necessary.
 
chouchin66 said:
Hard Cider ? If you bottle it, like beer, & add a small amount of sugar (~1/2 tsp.) to each 12oz.bottle, fill w/ cider, cap it & rack it for a few weeks in the dark, to get a secondary fermentation in the bottle...bubbles & no added CO2 necessary.
Click to expand...
Yes I know, I have a collection of Champagne bottles with flippy tops for that very purpose. The only problem is that the secondary fermentation produces more sediment and when opened creates a cloudy cider which oddly is not to everyones taste. It is possible to remove this sediment by the process of remuage where you invert the bottle so that the sediment settles in the neck of the bottle, you freeze the neck, open the bottle the fizz should push out the sediment, you then top the bottle up and reseal. I bought a freezer for this very purpose, but the wife filled it with food!!!
There is only 1 cider in the UK. Hard cider is a US concept :ROFLMAO:
 
brouwpa said:
Yes I know, I have a collection of Champagne bottles with flippy tops for that very purpose. The only problem is that the secondary fermentation produces more sediment and when opened creates a cloudy cider which oddly is not to everyones taste. It is possible to remove this sediment by the process of remuage where you invert the bottle so that the sediment settles in the neck of the bottle, you freeze the neck, open the bottle the fizz should push out the sediment, you then top the bottle up and reseal. I bought a freezer for this very purpose, but the wife filled it with food!!!
There is only 1 cider in the UK. Hard cider is a US concept :ROFLMAO:
Click to expand...
Pesky wives.🤣🤣🤣 No Diatomaceous earth ?
 
I buy kits of cider and they contain secondary fermentation sugar that you dissolve in hot water, syphon and transfer the cider to another container leaving sediment and then add the sugar and hot water mix. This means no need to add sugar to each bottle and cider is lively after a week. Works well with home brew beer as well.
 
chouchin66 said:
Pesky wives.🤣🤣🤣 No Diatomaceous earth ?
Click to expand...
I don't like to add anything to my cider. I crush and press the apples straight into 5 gallon barrels, nothing is added and the natural yeasts in the apples set to work converting the sugars in the juice into alcohol. I press in November when the cider apples are ready and try to leave it until June before looking at it! This year a mate's daughter got married last week so I prepared a barrel early by fermenting in a warmer garage rather than the fairly open and colder barn (I like a very slow fermentation). Anyway, was very satisfied with the outcome.
I know Diatomaceous earth will allow cider to clear quickly, but it won't work if the fizz is coming up from the bottom of the bottle, hence the purpose of remuage.
 
Morse said:
I buy kits of cider and they contain secondary fermentation sugar that you dissolve in hot water, syphon and transfer the cider to another container leaving sediment and then add the sugar and hot water mix. This means no need to add sugar to each bottle and cider is lively after a week. Works well with home brew beer as well.
Click to expand...
Absolutely, but the secondary fermentation produces its own sediment.
 
You must log in or register to reply here.
Back
Top