Some times there is more fizz some times not so much. Even in the same batch. I feel it is to do with where from barrel that bottle was filled also some lids don't seal quite as well as it should. But it's the random result that is part of the natural fermentation. The system I use works well for me and my apple mix and lots of people seem to like my cider. All good fun
Very nice video again, I must get a self priming syphon, I cannot lift your heavy containers, so my still cider is kept in Demi jons with safety corks on top, I racked a second time before putting into storage, but there is a slight yeast flor (I think) on the top, would you rack a third time to remove it, my still cider was made using wild yeast only. Cheers!
Thank you. yes racking a third time will remove the extra, but I have found some of my bottles seem to get it anyway. some in a batch will and some from the same batch wouldn't get it. I have just left some and drunk them as they are, other times I have opened all he bottles that get yeast Flor and poured them in to one large container (sealed) stored them in cold area till it's all seperated, then racked and rebottled. seems to do the trick.
You're probably getting little fizz because the screw top wine bottles are not as airtight as champagne bottles. The CO2 escapes and so does the fizz. 8G of suger per litre should be enough for a decent amount of bubbles.
Yes I agree but also because I leave it in the fermenters for so long. Sometimes upto 2years . I still have some to bottle from 2020 racked a couple of times so even if I add sugar no more fermentation happens. I record everything in my cider book so I'm getting an idea of what does what. And I like the randomness of result. It always has loads of flavour. Also never been a fan of fizzy drinks. Thanks for the comments 👍
generaly No, the fresh pressed apple juice has it's own yeasts ( normaly from the skins) however sometimes a batch will take a long time for the yeast to start running (usualy only takes a couple of days at the most) So on that occasion I will add a teaspoon of cider yeast to the 25 liter fermantor and that will usualy get things going.😁
Great to have a video with the final result included, I was expecting more fizz from the bottled Cider.
Some times there is more fizz some times not so much. Even in the same batch. I feel it is to do with where from barrel that bottle was filled also some lids don't seal quite as well as it should. But it's the random result that is part of the natural fermentation. The system I use works well for me and my apple mix and lots of people seem to like my cider. All good fun
Excellent video
Thank you
Very nice video again, I must get a self priming syphon, I cannot lift your heavy containers, so my still cider is kept in Demi jons with safety corks on top, I racked a second time before putting into storage, but there is a slight yeast flor (I think) on the top, would you rack a third time to remove it, my still cider was made using wild yeast only.
Cheers!
Thank you. yes racking a third time will remove the extra, but I have found some of my bottles seem to get it anyway. some in a batch will and some from the same batch wouldn't get it. I have just left some and drunk them as they are, other times I have opened all he bottles that get yeast Flor and poured them in to one large container (sealed) stored them in cold area till it's all seperated, then racked and rebottled. seems to do the trick.
You're probably getting little fizz because the screw top wine bottles are not as airtight as champagne bottles. The CO2 escapes and so does the fizz. 8G of suger per litre should be enough for a decent amount of bubbles.
Yes I agree but also because I leave it in the fermenters for so long. Sometimes upto 2years . I still have some to bottle from 2020 racked a couple of times so even if I add sugar no more fermentation happens. I record everything in my cider book so I'm getting an idea of what does what. And I like the randomness of result. It always has loads of flavour. Also never been a fan of fizzy drinks.
Thanks for the comments 👍
I would love to try a bottle or 2 if you would sale some🍻
Sorry alexsteele it's only for personal use.
Do you add yeast?
generaly No, the fresh pressed apple juice has it's own yeasts ( normaly from the skins) however sometimes a batch will take a long time for the yeast to start running (usualy only takes a couple of days at the most) So on that occasion I will add a teaspoon of cider yeast to the 25 liter fermantor and that will usualy get things going.😁