The second step is to put the yeast and food yeast on top of the mixture, place a lid on top of the bucket and fit trap air in the hole in the lid. The idea is that the carbon font dioxide can dengid font but oxygen can not get into. The book recommends a little water in the trap, so that the carbon dioxide can dengid through it easily, as well as stopar small on top of the trap. Do not ask me to explain a lot more of the science at this stage. Why do we need stopar if the idea is to get rid of the gas? The good news is I started to bubble things the next day - the water byblo in the trap.
Then did the fun begin. The next step is to get gawred the fruit pulp in the bucket and add sugar to the mix so that the yeast turns the sugar in alcohol. In the previous step, the yeast has turned font the sugar naturally present in the fruit alcohol; that's why I took it did not last much.
As you can see in the pictures, this was a sloppy job you'd think. Sugar and fruit and jus a mess in the kitchen and the kitchen floor; empty, refill, empty again. The biggest shock was that I have over 8 liters of jus, but only 5.5 liters (I think!) Of water threw in. I know I put about 500g more fruit than the recipe said, but is not enough to account for all jus extra? Maybe I've read the instructions wrong or just has too much water. Who knows. font Anyway, more wine in the end, hopefully! So, as you can see from the picture I have one full and one demijohn in about two-thirds full.
What made matters worse was that I had to learn how to use the hydrometer in the middle of this mess. A hydrometer will tell you the amount of sugar in the juice and gives you an idea of how much alcohol the wine will be in the end. I'll explain more on this later in the process. Ideally, we need to put the jar dedicated hydrometer in it to take a measurement, font but I do the same, so I'm not sure how accurate my measurements to. For those who know about these things, was of about 90, which is right by the book.
But I started the eplysu'n right, thankfully. One demijohn - one full - one glass and the other is plastic. He's been fun to compare how the air is byblo out of both. The one full of bubbling continuously, just, one giving some small exclamation, like someone burping, each about 30 seconds. I wonder if it's because of the different material of this or because there is less pressure in the same plastic, more empty, because there is more air inside? If anyone has any idea, please tell. Otherwise, the two demijohn continue to simmer, day and night, and a layer of foam on top of the two.
Excellent use of a plastic bottle! It will be interesting to hear if there is a difference in the finished product. I think that all the additives in wine that makes the idea of producing cider cartra more appealing to me .. just wait for a year where I get a good crop. Good luck with bottling.
The bottle is plastic demijohn real - I paid for that one! But there's no reason font why someone can not use oil bottle chips, as long as it is sterilisio and the stoppar right on it. It is difficult to make wine without any chemicals but in recent years the wines 'natural' has become increasingly fashionable - no additives at all. They are hit and miss - some are great but some have sabotaged the case, in eironid, there are no chemicals at all in them. Good luck with cider when you'll find plenty of crop.
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