Got back from hols last night to find kitchen wall and floor covered in cider-spray from vessel No. 1.
Both vessels from the SE1 pressing are bubbling, although only one appears to have gone at it like Etna. I sulphited both vessels straight after the pressing, and added yeast before going on hols (in case fermentation didn't take off with wild yeasts and we were away on hols and the juice got spoilt).
There are now 3 big fermenters in our kitchen (one of them the Kingston Black that we pressed in Hfd this week), and my hands are black with ingrained oxidised apple juice. Couldn't be happier.
Sulphited my juice the day after the pressing and it's bubbling away like crazy without adding any yeast - it blew the bung out!
Still too active to put the airlock in at the moment. With such fast fermentation I'm looking forward to Wasshailing with it in January!
We've now got THREE bubbling fermenters (the one we pressed in Much Marcle last Sunday finally started bubbling last night, and the two from the City Farm had started sometime last week while we were away on hols).
I was getting very nervous about the last fermenter as I'd sulphited it but not added any yeast. I didn't want the juice to spoil, but I wanted to use the natural yeast if possible. It's very sweet, late-picked Kingston Black juice (OG of 1075, due to late picking, which means it should be dangerously full of alcoholic potential). I'd made up my mind that if it hadn't started working by the time I got home last night then I'd have to put some champagne yeast in to stop spoilage. So I was very happy when I got home and it was frothing like a rabid Ivanhoe, trying to fight my way through the pushchairs to get to the New Forest cider stall in Borough Market.
I think it's time to put them all in the custom-built, architect-designed, luxury cider shed on the balcony now, and hope for a long, slow fermentation.
I know the feeling Ivanhoe. When I used to be a brewer, I usually made my brew on a Sunday and had to wait for the wort to cool down to a suitable temperature before I could pitch the yeast, usually around bedtime.
Coming home on a Monday evening, there was nothing more rewarding than to come in through the door and smell the fruity yeasty aroma of fermentation in the air.
To open the lid of the fermentation vessel and see a good healthy crop of top fermenting yeast on the surface made it all worth while. I usually celebrated it with a couple of pints from the previous batch. Those were the days.
I might try to pick your brains after this cider has finished, Hydrometer. It would be a shame to not use all the brewing stuff I've built up, and I fancy having a crack at some beermaking, but I've got no idea how to go about it.
fine - still going. I added some sugar water to it, to top up the liquid level. I also did a second rack off of those two bottles of single variety Katy. I've corked them now, so I think they'll be nice to drink at Christmas....