..you were careful enough to divide the brew into two demijohns and it still foams through the airlock
Violent Fermentation by British Red, on Flickr
Violent Fermentation by British Red, on FlickrViolent fermentation is when.......
- Thread starter British Red
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You need to keep the mix cooler or not add too much corn sugar to strengthen the brew.. Think how much fun your billion pets are having though!
No sugar of any sort in there Jim - and its held at a nice steady 70f 
Its just unpasteurised apple juice from our orchard left to its own devices I very much suspect it has some natural hitchhikers though 
I'm playing around (again) with making quality vinegar Or rather I will be when this lot has fermented
Its just unpasteurised apple juice from our orchard left to its own devices
I very much suspect it has some natural hitchhikers though I'm playing around (again) with making quality vinegar
Or rather I will be when this lot has fermented
I cultured some naturals from a crab apple tree that grows near my house. Best cider yeast I've ever had. Never made vinegar though. Will be watching this one red!
It'll all be on our website
http://www.englishcountrylife.com/english-country-life-blog.html
I've covered the basics of vinegar making - and even home made litmus titration - on here before. Would hate to be repeating myself
http://www.englishcountrylife.com/english-country-life-blog.html
I've covered the basics of vinegar making - and even home made litmus titration - on here before. Would hate to be repeating myself
Not to worry. In the primary oxygenated fermentation, just simply covered is OK. The carbon dioxide keeps it all clean.
Secondary anaerobic has to be gas-tight.
I used to run 25 x 36lb cases of Zinfandel grapes through a motorized crusher into 2 x 45 gal primary fermenter tanks
which I stirred with a virgin canoe paddle. 450 liters later = mighty fine wine for $0.75/liter.
Corks by the 1k were $0.25 each, killers.
Secondary anaerobic has to be gas-tight.
I used to run 25 x 36lb cases of Zinfandel grapes through a motorized crusher into 2 x 45 gal primary fermenter tanks
which I stirred with a virgin canoe paddle. 450 liters later = mighty fine wine for $0.75/liter.
Corks by the 1k were $0.25 each, killers.
Glad you liked it got loads more in the offing so look forward to seeing you there!
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Thank you 
Working up posts on onion storage, green house heating with manure and other esoteric stuff right now.
I'm thinking of breaking the vinegar post into two parts, making cider ( because its topical now) and making vinegar from cider later (because its less time critical). Thoughts?
Working up posts on onion storage, green house heating with manure and other esoteric stuff right now.
I'm thinking of breaking the vinegar post into two parts, making cider ( because its topical now) and making vinegar from cider later (because its less time critical). Thoughts?
