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help!!!!! WITH CIDER
Posted: Wed Oct 17, 2007 3:01 pm
by ChocolateCosmos
MAKIN SCRUMPY CIDER,
BASHED APPLES LEFT THEM IN WATER FOR TWO WEEKS NOW TIME TO ADD GINGER LEMONS AND SUGAR BUT BEING A BIT NEW TO HOMEBREW NO IDEA HOW MUCH SUGAR CAN ANYONE HELP PLEASE
Posted: Thu Oct 18, 2007 1:25 am
by thefriarandme
I think you just use the natural sugar that is in the apples.
Posted: Thu Oct 18, 2007 6:30 am
by Jandra
It all depends on the suger content of your apples. I found a page on scrumpy cider maiking which looks good.
http://www.users.globalnet.co.uk/~gunni ... ingit.html Perhaps that helps.
Jandra
Posted: Thu Oct 18, 2007 6:47 am
by frozenthunderbolt
cider is pure fermented apple juice. you are making apple wine! (nothign wrong with that, apple wine is very nice )
is you used a gallon (4.5ish litres) of water then figure on around a killo of sugar to make a fairly strong wine.
Posted: Mon Oct 22, 2007 7:11 pm
by ilan
Think it depends on what you are trying to make ? It looks like apple wine would be the best bet . For this you will need to add about 1/2 kg of minced rasins or similar plus about 1/2 kg sugar . But if you have just left the apples etc in water for two weeks without excluding air then there is a very high risk that what ever you try will not work as the mixture will have already become infected . taste it !
Posted: Tue Oct 23, 2007 12:03 pm
by Cheezy
Yeah bashed apples in water for two weeks sounds like a problem unless the air has been excluded, even then unless you sterisied your apples or the water was boiling I suspect it'll have started fermenting on it's own.
is it fizzing?., does it smell like vinegar.