not yet - I think I'll try and remove the thin film if it's still there, and top up with water, sulphite it and put a solid bung in, until the weekend when I can either re-rack, or bottle. I doubt it'll ferment any more, but the demijohn is still bubbling, although very slowly.
I added 5 crushed camden tablets, and then after a few hours (cleaning and sterilising all our bottles) I bottled the cider - I think it was still giving off some of the gass from the camden tablets, so I might have to open the bottles a few times to stop them exploding.
taste wise, it wasn't bad - perfectly drinkable stuff.
I racked my cider for a 2nd time at the weekend. I was expecting to bottle it but it was still fermenting away, its been in a shed in Suffolk so quiet cold. Tasted a little though and I have to say it is pretty good, light and refreshing much better than my first attempt. It's also very clear. I might even end up drinking this years brew rather than just cooking with it which is what i did with the first lot i made.
We're off to the Big Apple tomorrow. Entering in draught dry with the SE1 cider (which I think is good, but won't get any votes because it's not like Herefordshire cider), and the draught sweet with some cider we made near Much Marcle.
Bottled our cider at weekend as planned it good. This lot will be drunk unlike last lot which i only used in cooking. Would be nice to try some of the others, so do any of the other cider makers fancy a SE1 cider tasting? Happy to host at my place.
Big Apple was wonderful. Lovely weather on Sat and Sun, followed by a dreary drizzly Monday (just like the last couple of years - who says UK weather is unpredictable?). Lots of entrants, again, including a fair few new faces.
We came just above half way in both classes we entered (draught dry and draught sweet cider). Was pleased with that, as it meant we came level with or above some good cidermakers whose product I happily pay money for.
Was especially pleased that we got a vote or two for the SE1 cider. I didn't think that anyone would vote for a cider that was obviously made with eating and cooking fruit, given that you'd expect most entrants to that competition to be looking for a cider that was made from cider fruit. It may have had something to do with last year's poor summer meaning that a lot of the traditional ciders had turned out a little thin (i.e. closer to eating apple cider than you'd expect). We got some "real" cidermakers to taste the SE1 cider, and they were quite positive about it.
Would love to do a tasting of SE1 cider, and can be fairly flexible with weekday dates over the next couple of weeks. Shouldn't we meet on a park bench somewhere?