Selfsufficientish.com

I got a scrumpy recipe form http://www.selfsufficientish.com/ciderish.htm. Reading through it it says to put the lids of lightly for 2 days, then it goes on to assume you have waited for five weeks and then says tighten the lids. Can anyone enlighten me as to whether it's 2 days or 5 weeks that I have to wait before tightening the lids?

Very good question - hadn't spotted that!

Hmmmm - I posted an answer and then re-read the recipe. I see what you mean, bagnally - is that five weeks after bottling or five weeks after making the original brew?

I'd guess at five weeks after the original brew (but hopefully the originator of the recipe will turn up to confirm). So it's caps finger-tight and then backed off to "loose" two days after bottling (stops flies getting in but allows fermentation gases out) and then, five weeks after the original brew, tighten the caps fully.

But for goodness' sake don't take my word for it - I don't make fizzy booze. And I'd recommend PET bottle rather than glass.

Mike

Ah - hold on - this is an early Andy Hamilton recipe, I believe - one that uses no added yeast. So it rather depends upon where you're making this stuff.

Over to Andy. Andy? ANDY? AAAAAAAN-DEEEEEEEEE?

Mike

The rough cider recipe my parents used in the past (and which I'm half-way through trying out) is as follows:

1. Roughly cut apples, put in a vat, pour over water to cover and leave for a week or so

2. Siphon off the liquid and add sugar to it (1lb / gallon). Apple solids can then be used on the compost.

3. Leave the liquid to ferment in a container with some kind of airlock (this is the main fermenting stage)

4. After a couple of weeks, the yeast activity should have stopped. Siphon the liquid off into bottles and leave somewhere cool and dark for 2-3 months.

Wulf

Gosh that old recipe, I haven't made that in at least 7 years so hard to remember and I didn't realise it was still up! I think I'd make it a bit differently these days ..see below for a revised recipe.

Step 1

Cut up the unpeeled apples roughly with a non metallic knife. Cover with two gallons of boiling water preferably in a brewers bucket. Incidentally you must not use any metal in this recipe.

Step 2

Leave the mixture for two weeks, returning to crush the apples well, now and again. By now and again I guess you could get away with doing it 4 times as long as the mixture is well liquified. Be careful that mould does not form at this stage. (so ensure that everything is steralised). If the mixture does not start to froth in the first 2 or 3 days then add some cider or champagne yeast.

Step 3

Stick the kettle on. Strain the liquid and add the bruised root ginger, lemon juice and sugar. Give it a good stir to ensure that the sugar has dissolved.

Add quarter of a pint of boiling water and leave the whole thing to stand again for just over a fortnight removing the scum off the top as it rises.

Step 4 '

strain into a demijohn with an airlock.

Step 5

After 5 weeks bottle.