What Ho Chums!
decided to have another go at some cider, cyder,zyder or whatever you want to call it (but of course never, ever cidre, good god no).
Now after the Euro Fizz, I’ve discovered the ancient mysteries of making bubbles, which of course we all know as C6H12O6 + 2 ADP + 2 Pi + 2 NAD+ → 2 CH3COCOO− + 2 ATP + 2 NADH + 2 H2O + 2 H+
and of course H2CO3 → H2O + CO2
here’s a link to some scientific stuff all about if you can be arsed, The Maths and Science of Carbonation.
So it looks like the beloveds luck could be in, she’ll get her fizzy cider.
First things first, here’s a cider kit.
This contains the apple concentrate, to which 2.5l of water of boiling water needs to be added in a fermentation vessel, aka a plastic bucket.
If only I could write in smell-o-vision or something, it smells very appley. Next 1kg of sugar needs to be added, I dissolved some in hot water to speed things up.
It doesn’t look very appetizing but hey-ho I’m drinking it not eating it (or rather the beloved is). Next cold water was added to bring the amount up to 23l.
A quick gravity reading was taken.
1.36 og, so this will be about 4.5% when finally barreled/bottled.
Next the yeast has to be added: when the temperature is between 18-24 degrees C.
20.3 degrees C, hmmm just right, as Goldilocks said when she thieved baby bears porridge.
Now this is the yeast that came with the kit.
As you can see lots of Johnny Foreigner writing on it and we’re not having any of that cidre m’larkey. Luckily I bought this yeast when I got the kit.
Looks a bit more British. Here’s a pic of me wee yeasties having a swim.
Then it’s on with the lid and wait for 5 to 8 days until fermentation stops.