All ten tubs of juice are bubbling away nicely at the moment. We’ve varied the amount of SO2 and yeast (some with no yeast) that we have added to the juice so we can research which combination works best. I’m relieved to say that we have active fermentation on all. Thanks to Martin Thatcher at Thatchers cider for his kind advice and also to Ciderpunk Martin.
All are now Bubbling away nicely.
Neil Phillips
