Cider...kinda...
Posted: Sat Feb 23, 2008 2:02 am
About 3 months ago, i started making some ciderish.
I got to the smashing the apples and leaving them in a demijohn with some water.
They're still there...
I've had them in a pressure barrel that i fitted and airlock to (so it's like a giant demijohn rather than the pressure barrel).
They don't smell off, and there's no mould. There's a lot of yeasty bubbling (not enough to bubble the airlock, just a layer of yeasty foam). The apples are still in pices, but probably won't take much to smash.
Any ideas?
I got to the smashing the apples and leaving them in a demijohn with some water.
They're still there...
I've had them in a pressure barrel that i fitted and airlock to (so it's like a giant demijohn rather than the pressure barrel).
They don't smell off, and there's no mould. There's a lot of yeasty bubbling (not enough to bubble the airlock, just a layer of yeasty foam). The apples are still in pices, but probably won't take much to smash.
Any ideas?
