homebrewandbeer.com

Hello,
I've had a batch of cider laid down for a week after bottling but am a bit concerned as I tested a bottle and it has no carbonation a tastes little different except a bit sweeter than when it came out of the fermenter.I obviously didn't expect it to be ready but was expecting a little more action than that. Am I being premature or should I be worried?

Leave it a bit longer. It takes more time to condition that beer....

What temperature are you storing the bottles at? I found mine having been carbing up very well out in the shed so now they are in the spare room inside.

I've had ciders take several weeks to carb up.

If you want to speed up the process...

Move the bottles somewhere warmer, and rotate them (end-over-end) once or twice a day to keep the yeast in suspension.

Thanks for useful responses! They are in the very well insulated shed (Perth Winter) so are @ about 18 degrees on average. I found that a bottle that got the yeast sediment from the fermenter has carbed up. Your suggestions have confirmed what I've thought, they just need a lot longer! I think I'll rotate as suggested as well. Thanks.

I'm putting down a apple juice next as opposed to a concentrate...

The juice is the way to go. Go for a juicer and a bag of apples.

Or berri preservative free juice and wyeast 4766. Mmmmmmm, a nice dry cider bursting with apple flavour and aroma.

Been testing out Kevs new 5L glass fermenter with a continuous batch of cider. Rack into a keg and then pour in fresh juice. Ferment time is halving each batch!

Nice setup! Looks like a great idea.

How's the yeast holding up? Will you replace it?

we have a few of those at work... but they are 20L ones with glass taps... not being used anymore.

Saw a 20L one at previous job but it was brand new so left it alone.

I have 3 x 5L demi johns but its a pain in the proverbial to get the liquid out. I borrowed it from the lab but never did get around to returning it. If they could see my shed now they would know where the lab glassware supply ended up instead of blaming the uni people next door!........

Anyway, this beast is for Kev to do trials of GF beers when he gets back into the brewing, i am just testing it to see whether it can be used and its working a treat. So before he asks for it i am hammering out batches of cider. On my 3rd batch with the same yeast which was 2nd generation when i started.. One more batch fills up the keg so will prob stop then and check out how the yeast is holding up before doing anything else with it.

I'm a bit of the same with sterile lab consumables, but i bought my schott bottes ligitimately...

I might have a look in the old lab stores to see what else they dont use...

I know definately that they have a temp controlled incubator that is obsolete which was made back in the day when they converted old fridges.. they also have fridges, glassware, pumps. etc etc... i'm almost tempted to start doing a little bit of brewing at work..

my 1st blackrock has just become drinkable,made only to 18 litres.2 weeks in fermenter 5 weeks in bottle.tried some a couple of weeks back sweet/flat.i actually prefered the brigalow with 3 litres berri apple/pear juice made to 18 litres.or for a quicky oztops are fine