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Because it hadn't finished fermenting when you bottled it. (there were still sugars in the cider for the yeast to munch on, think of the bubbles as yeast poo).
Earlier in this thread we were discussing making perry. I had eventually tracked down Lidl's pear juice.
DON'T use it. It is very thick and gloopy and when it started to fement it went into lumps. Think a bottle of milk that has gone very very bad! So, I thought I'd strain it through muslin. It took over 24 hours and the resultant liquid is as weak as dishwater. I had previously tried another perry using two very large tins of pears, blitzed them and carried on as normal. That is very nice, as is the pear juice to drink, but no go for fermenting.
I am going to try my Turbo tonight, was just wondering if you can put PET bottles in the fridge? They have not been primed as i like my cider still.
Hope its ok, off work tommorow so i can give it a real go!
At the moment, the bottles are on the back step freezing their b*****s off!!
hope no one nicks them!
When i make Turbo, i have always used a GP yeast. I am going to make some more soon, and was just wondering what everyone else uses or recommends for Turbo. Also, will a different yeast make any difference to the end result in any way?
on this batch i used girven no1 wine yeast which gave a bigger head on introduction to the apple juice than the last batch in which i used a gp yeast from wilkos
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