Going to try not to geek out too much but... 1) rack your wort onto (on top) your bottling sugar solution. 2) you put your bottles in the oven to sterilize but then had them sitting outside on a windy day. Did you also sanitize your caps, bottle filler, stir spoon, etc? I would recommend bottling inside away from dog hair in a more controlled environment. 3) you leave the space at the top of the bottle when bottling to give the co2 some room... the sugar solution is refermenting your drink which also creates pressure. Don't want those bottles to explode. 4) it wasn't as carbonated as you were thinking because you used wild yeast to ferment... there might not have been enough healthy yeast left to carbonate, you might not have added enough bottling sugar, or maybe the caps were leaking, or something else entirely. 5) have you thought of back-sweetening your cider with some unfermentable sugar? With all that said, congrats on your first batch. I've been wanting to do a wild yeast hard fruit beverage myself. Best of luck with the next batch. Hopefully I was able to shine a little light and your next batch will be even better. Cheers.
Hi earl, thanks, some great info shared there 👍🙏👍 I like the idea of the back sweetening 👍 did you watch to the end? … we videoed us opening another one a week or so later and it was MUCH more carbonated, have found this to be so the longer we left it too in all of our good swing top bottles- thanks for watching and for your comment/info✌️🌿
Yep - its pretty epic 😃 we'll be at least doubling production this year! ... We didn't measure the alcohol contents this time as didn't have hydrometer in time... but it's pretty strong!! just one 500ml bottle is all we need! xxx
Going to try not to geek out too much but...
1) rack your wort onto (on top) your bottling sugar solution. 2) you put your bottles in the oven to sterilize but then had them sitting outside on a windy day. Did you also sanitize your caps, bottle filler, stir spoon, etc? I would recommend bottling inside away from dog hair in a more controlled environment. 3) you leave the space at the top of the bottle when bottling to give the co2 some room... the sugar solution is refermenting your drink which also creates pressure. Don't want those bottles to explode. 4) it wasn't as carbonated as you were thinking because you used wild yeast to ferment... there might not have been enough healthy yeast left to carbonate, you might not have added enough bottling sugar, or maybe the caps were leaking, or something else entirely. 5) have you thought of back-sweetening your cider with some unfermentable sugar?
With all that said, congrats on your first batch. I've been wanting to do a wild yeast hard fruit beverage myself. Best of luck with the next batch. Hopefully I was able to shine a little light and your next batch will be even better.
Cheers.
Hi earl, thanks, some great info shared there 👍🙏👍 I like the idea of the back sweetening 👍 did you watch to the end? … we videoed us opening another one a week or so later and it was MUCH more carbonated, have found this to be so the longer we left it too in all of our good swing top bottles- thanks for watching and for your comment/info✌️🌿
I would of racked it off and left it a few more weeks before bottling it,for less sediment in the bottle.
wxcellent stuff guys,
thank you
Great video guys. Do you stir the brew during first fermentation?
Thanks Andreas, no, we don't stir the brew at all until we add the sugar after we rack it off ✌️🌿
Omg that’s so cool .. you’re very own booze! 🤣🤣 any idea of the alcohol level?
Yep - its pretty epic 😃 we'll be at least doubling production this year! ... We didn't measure the alcohol contents this time as didn't have hydrometer in time... but it's pretty strong!! just one 500ml bottle is all we need! xxx