Hi folks
A 40 pint apple cider kit and pressure barrel was donated to me by a very kind soul so I thought I would get it on the go. I won't mention the name...but it begins with W. Although sugars and other bits are from HBO's yard !
So it been in the FV for 10 days now (4 - 6 days) and its still got a decent bit of bubbling going on.
Instructions say that the gravity should come down to 1.008, and so far this mix is only at 1.014. I am of the opinion that I should just leave it there and let it do its thing....just means the yeast is happy right? I hear that on occasion with ciders some people have waited weeks before moving it over pressure barrel because its still bubbling in the FV
As I haven't done a cider before though then I am wondering what the boys and girls of the HBO forum think, and I will bow to the greater knowledge.
What do ya think?
Cheers
Nick
Comments
I had a little nosey at it today and it does seem to be slowing a little, so I reckon you are right...I will leave it until it has done its thing, rather than move it over to the pressure barrel now.
I'll see how it goes, and let you know how it pans out.
Thanks as always for the tips.
Drink well !
Nick
Do you mind if I pick your brains?
Fermentation seems to have finished so now I am ready to move it over into my pressure barrel.
The instructions state the following (word for word):
Add half a teaspoon of sugar per pint, to each bottle (up to a maximum of 85g, 3oz, per pressure barrel), then cap the bottles or seal the pressure barrel securely and stand at room temperature for two days.
Now, as I mentioned I am using a pressure barrel (to make approx. 40 pints)....85g / 3oz seems a VERY small amount of sugar PER PRESSURE BARREL, especially when taking into consideration that if I was bottling it then I would be using a half teaspoon per pint.
So this maybe a stupid question(s), but should I just put 85g / 3oz of sugar in a 40 pint pressure barrel? Or am I reading something wrong?
Should it really say 85g / 3oz per PINT into the pressure barrel?
Thanks as always
Cheers
Nick
Thanks Mr Brew God
Actually when I measured out 3oz of sugar it looked more than I thought it would.
Its now doing its thing in the pressure barrel.
Keep well
Cheers
Nick