[wayne170534]

right have tried this a couple of times and same thing keeps happening.
1.put apples through juicer(3 bag fulls fills up DJ)
2.add campden and leave 24hrs
3.add yeast and nutrient
4.bubbles and foams for 1-2 days then stops.
have tried adding sugar,leaving sugar out,everything is  sterilised.
is it that juicing the apples "stops" it being made into alcohol???
help!!!
wayne

[Kleftiwallah]

Going by your list, am I correct in thinking that you put the apple juice straight into the demijon?  If so that's where you are going wrong.

The concoction needs a 3 - 4 day period of aerobic fermentation before transferring to a DJ for the anerobic fermentation.  If this is what you're doing,  I'll have to think again.

More info required.    Cheers,    Tony.

[wayne170534]

hi tony, thanks for replying.

yes i am putting it straight into a DJ so that might be my problem..

do i need to let it sit in a fermenting bucket for a few days then? is that before or after adding yeast?

anything else i might need to do/add that you can think of would be most appreciative.

wayne

[Kleftiwallah]

Quick check list. (for a gallon)

(1) Obtain liquid from fruit.  
(2)  Add crushed cambden tablet and pectin destroying enzime if required  leave to stand for 24 hours in a steralized plastic bucket.  
(3)  Bring water to the boil, disolve suger in this, allow to cool to body heat. Add to liquid with i.e. minced sultanas or bananas, add chosen yeast and yeast nutrient. 
(4) Allow to stand for 3 - 4 days stirring twice a day, ensure the liquid is covered to keep out the dreaded vinegar fly.  
(5) Transfer to D.G and top up with more sugar water if required.

This is a very basic run down and through the ages differences for different types of wine have been refined.

My 'Bible' is "Drink your own Garden" by Judith Glover.  It's an old book but easy to follow.    Cheers,    Tony.

[wayne170534]

ok will try that with the next lot.
many thanks
wayne