Oops, something I forgot to mention…

A few people have indicated that they’re following or being guided by my cider making instructions but in detailing the big picture I forgot one of the small details that does make a difference.

Dibnah, as he’s known on the Selfsufficientish forum, was a little concerned that the water-filled airlock was not bubbling away as the carbon dioxide generated by fermentation forced it’s way out.

It turned out that I’d forgot to mention the need for a good seal between the lid of the fermenter and the fermenter, between the bung and the lid, and the airlock and the lid.

Cider racked for the first time

I’ve just racked off the first batch of cider into a clean fermenter. It’s already clearing well and, while obviously a bit sweet, rough and sharp, a small taste shows that it’s progressing well.

The fermenter will now be kept at room temperature (no heating) for at least a fortnight until the sugar has fully fermented out.

Then it will be racked again and, depending on how clear it is, either kegged or transferred to a fermenter again for further settling.