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  • Can anyone tell me what tempereture my cider should be when i transfer it to a cooler place to clear?
    August 22
  • Can anybody tell me what tempretures i should keep my cider after i barrel and bottle it
    August 21
  • Can anyone tell me what wiuld happen if i put extra sugar in my barrel after i prime it?
    August 19
    • HBO_Staff
      HBO_Staff
      If you add additional sugar it will increase the carbonation, any sugar added will usually ferment and produce extra carbonation, in a barrel it will then ferment and vent any excess pressure through the release valve, you must not do this in bottles though as they cannot vent any excess pressure if needed. As a guide for a 40 pint batch of beer you generally add 80g of sugar and for lagers and ciders you can use more, up to around 150g per 40 pint batch. Adding more sugar will create additional carbonation and this will be vented when the barrel reaches its limit
  • Im planning on barrelling and bottling my pear cider.how much sugar should i use in the barrel.instructions on the tin say 3oz for barrelling and 5oz for bottles.i want to do half and half so how much sugar should i use?
    August 15
    • HBO_Staff
      HBO_Staff
      Welcome and thanks for your question, as a general guide 3oz is around 85g of sugar, if this is a 40 pint batch and you are going to put only half - around 20 pints in the barrel - then add around 40 to 50g of sugar to the barrel.

      The when you bottle the other half, it depends on the bottle size you are using, but as a guide use between a level and a heaped teaspoon of sugar per 500ml bottle depending on how carbonated you want the cider
    • Supahooper71
      Supahooper71
      Ok thanks i will give it a go
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  • Stated my brew kit of Triple Tykes Export Ale, temp was 25deg when put in yeast, due to the unseasonally hot weather, temp rose to 27deg. Put in fermenting barrel in sick of cold water this morning, temperarure is now 24deg, will the fermentation take longer, as no signs of bubbles, will this be ruined.
    June 30
    • HBO_Staff
      HBO_Staff
      Welcome Jaz007, 25 degrees C is fine for when the yeast is added, then ideally the liquid would stay no higher than this - as you say though with hot weather it is difficult to control the brewing temperature. Ideally it would be between 20 and 24 degrees C, cooler than 20 degrees and it may take longer to ferment, hotter than 25 degrees C and it could potentially harm the yeast, although they are usually OK within a few degrees. It would be worth taking a hydrometer reading just to see exactly where the fermentation is at, you are looking for around 1.012 to 1.010 or below with Triple Tykes, let us know the reading if you like and we can advise further
    • Jaz007
      Jaz007
      Still no signs of bubbling after 36hrs - will check the reading tonight - is there anything I can do the inactivity of bubbling??
    • HBO_Staff
      HBO_Staff
      Not all brews will bubble, some will produce froth and foam, others can show very little signs of fermentation, sometimes due to temperature or even the type of yeast used. It is best to keep the brew within the recommended temperature scale, the only true way to know how the fermentation is going is to take a hydrometry reading, let us know the current reading and if possible the starting gravity reading if you took one
    • Jaz007
      Jaz007
      Reading is 2.0 I will order new kit think it is ruined. Can send pic if required.
    • HBO_Staff
      HBO_Staff
      From the photo it appears to be 1.020 which is good as it is fermenting and heading in the right direction, it will keep lowering and needs to get to 1.012 or as far below it as it will go, once it has stopped lowering and is below 1.012 you can carry on as usual
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  • I am new to homebrewing,i bought my kit from homebrew via amazon,very little step by step instructions.how do I use bottle wand with a tap please
    June 23
    • HBO_Staff
      HBO_Staff
      Welcome mjm, the bottle wand pushes straight on to the nozzle of the tap, when in place you can then open the tap fully. To fill each bottle if you push the bottle on to the end of the wand, it will then start the flow of brew in to the bottle. Let the bottle fill right to the top, then lower the bottle off the wand and the flow will automatically stop. As you remove the bottle from the wand it will then leave some head space in the bottle, and you can prime each bottle with a carbonation drop or a little sugar, seal it up, and leave to clear and carbonate.

      There is a video of the bottler in use here on this link, if you click on the video below the main picture if of any interest:

      https://www.home-brew-online.com/equipment-c40/home-brew-online-little-bottler-bottling-stick-with-lever-tap-p669
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    June 24

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