mandy

Thanks for the advice on the tea and carbonation. The tea I already took care of, I have some time to check things out for adding sugar for carbonation. My fastfermenter is about 3.5 feet from the ground, what you see is a little shelf. I used 40 pounds of apples and got nearly 15 litres of juice. This includes what I pressed out of the pulp. I used 3 pounds of rhubarb and 200 g of brown sugar and that yielded 5 cups. Pretty please over all! It took time, but my youngest helped. I have the bulb closed off at the bottom as I have the Campden tablets to work their magic. When making wine, I will open it few days after I add the yeast. Which I have not done yet for this cider batch. *however, I flipped systems as I did not consider the temperature in this room for the coming season. So into a plastic bucket and into a cooler room. Thanks for your replies, I appreciate your time!

So the Apple rhubarb cider is on...in the end I forgot the ginger, which I was so very bummed out about. What your thought of an additive to ‘preserve’ cider? And do you bottle carbonated or not? If you carbonate what has been successful?

Sounds simple enough for sure! Thanks for the tip

Thanks, maybe I will try a batch now with juice and fresh rhubarb and another late with fresh apples. I am planning on carbonating it in fliptop bottles. What is the ‘strong tea’ you mention.

hi, just joined, newbie here! I am interested in how your cider with rhubarb and ginger turned out...from last year? Anything you would tweek in the process for the next time? I am going to embark on this project this year. I have made wine for several years from a kit, so this would be my first from scratch project. I will be using my fastfermenter but could use bucket and carboy if its the better option. I am going to harvest my rhubarb and freeze and then wait till the fall for apples. I think from what I see Justin, you used apple juice boxes? You all seem to have loads of experience, looking to learn and eliminate unnecessary mistakes