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Tavern cider started
Aug. 31st, 2014 08:52 amFermenter and equipment soaked, washed and sanitised with bleach (4ml/L), then rinsed with boiled water.
26L of Aldi apple juice acquired (reconstituted apple juice, acidity regulator (330), vitamin C, flavour (!)
Pour apple juice into fermenter, add Nottingham Ale yeast.
Pitching temp 20degrees, 18 degrees by bedtime and 16 degrees this morning. I expect it will warm up a bit today, but it's on a concrete slab which will help with temp moderation (I hope).
There was pressure in the air lock about 20min after pitching, but no steady gloop yet.
26L of Aldi apple juice acquired (reconstituted apple juice, acidity regulator (330), vitamin C, flavour (!)
Pour apple juice into fermenter, add Nottingham Ale yeast.
Pitching temp 20degrees, 18 degrees by bedtime and 16 degrees this morning. I expect it will warm up a bit today, but it's on a concrete slab which will help with temp moderation (I hope).
There was pressure in the air lock about 20min after pitching, but no steady gloop yet.
