homebrewandbeer.com

And finally, if you are aiming for scrumpy dont you need to add fresh chicken wings while its fermenting? Heard that somewhere - probably an urban myth.....

You are not going to believe this Doc....
As a young fella back in England, my mates dad owned a cider-pub called "The Ship and Castle" in ...

The OG was 1060...one thing I will say is that leaving the skin on,and using a juicer rather than a press leaves an awful lot of chlorophyll (ie greeness) to the brew - I used green eating apples.
Hopefully I should be able to decant the clear liquid off at end of fermentation.
Ive got another few ...

Well what do I know....its fermenting after 18 hrs!

Hi all,
well its cider time so heres what I have tried to do.
The old breville juicer was pushed to its limits to produce 15 litres of juice/slush from apples from my tree.
These apples had been picked or windfallen and left to 'mature' in a box for 2 weeks and then left in the sun on cotton fabric ...

Well its finally finished.
Bottled today with a FG of 1003 making it about 9.2%.
Lessons learnt on making alcoholic lemonade with this recipe were as follows (well lessons for me anyway!)
1) Leaving the lemons in the fermenter really did leave an almost 'Lemon Juice' tartness.It really was quite ...

Thats what I have found as well - they are just too damn big to have sitting around in a shed unused for 50 weeks a year.
Unfortunately I still keep looking at my fruit trees and see gallons of scrumpy sitting there! :shock:
The only other option I came up with :idea: was going to a secondhand ...

And you still have to press the fruit afterwards,so the grinder is no different from a processor to break the apple into bits!

My DIY skills run to painting a wall at best. Nice idea but this is way beyond my basic skills. Thats why I go to work and pay tradesmen to do 'stuff' at home!
Thanks for the info though...if someone wants to build one I will happily make it worth their while!

Cheers Kev for your reply

Andy

Because I have my own Apple and Pear trees at home I want to make 'authentic' Cider and Perry. As such I will need to find an apple press.Does anyone know of a company that make or hire one out?
Ive seen plans on how to make them but all are large and would be a pain to make/store for a couple of ...

Just a quick update on this lemonade.Its now at about 6.1% and still fermenting.It has a sweetish initial 'softdrink' flavour with a wonderfully tart Lemon aftertaste.
It will probably end up at about 10% so should be great in a tall glass with ice and a slice.

Cheers all

Andy

Cheers Keg,thats kinda what I was thinking. I didn't want the beverages TOO Vanilla based as I think they may be too sickly after a couple.
Ive got a couple of Mercury in the fridge so I will give it a shot tonight.
Just in the name of research you understand......

Cheers

Andy

Thanks Chris,the oil sounds tempting!
As for the Mexicans,well compared to us English their culinary skills are miles ahead
Dried chillies here I come!

Cheers
Andy

Doc, if you want dried or smoked chili, do it yourself!

BBQs are great for both (if you have a roasting hood), or you can do it on the stove. Let me know if you want to know how.

And jalapenos are great pickled if you want to preserve the buggers. Really easy to do too.

Chris,I have two chilli ...

Hello all'
I am lucky enough to have in my garden Pear,Apple,Plum and Lemon trees and so want to make different alcoholic fruit based drinks.
After a few sherberts too many at the MCG yesterday (What a great win by the Hawks! :D :D :D ) it was suggested that I freshen up my alcoholic lemonades by ...

Thanks for the advise guys.I will post later to let you know how it turned out.

Andy

Hi all - Im new here.
Started a batch of alcoholic lemonade on 12/09/08 and used the following recipe.

15 lemons - zest and fruit only - no white pith
3 kg Brown sugar
500g Maltodextrin
Lalvin EC1118 Champagne Yeast

Put fruit in stocking and boiled up with Sugar and MD.
Put all into a 15 litre ...