Wednesday, September 8, 2010

Getting all pinickity

Charles, sterilising the barrel

Natural yeast on the apple skins starts fermenting the sugar. We'll add some Champagne yeast too.

Hydrometer shows a Specific gravity of about 1.040. Apparently this will give us a cider of about 5.5% alcohol.

Off the tart scale: Charles and I couldn't figure out the pH. Guy at the home-brew shop says it shouldn't matter.

So we got another pH test kit but couldn't figure that out either..

So, while starting out trying to be all scientific, it did end up at a bit of a 'she'll be apples*' effort.

Friday will mark the start of the adventures of the Champagne yeast.

*Thanks Kerls, I didn't think of that.

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