39TDS Posted November 3, 2020 Share Posted November 3, 2020 Why would you? Rusty, difficult to see if it is clean, not designed for food etc. I can only think of reasons why not to. Quote Link to post Share on other sites
cookoff013 Posted November 5, 2020 Share Posted November 5, 2020 Plastic jerry. Aka space saving fermenter Quote Link to post Share on other sites
Applepress Posted November 12, 2020 Share Posted November 12, 2020 Hi all, Cider is my poison. I had permission this year to ravage an orchard and we made just shy of 100 gallons, way up on the 30 odd last year.🍻 The wife and I have made loads of country wines over the years. Blackberry is a good one, Rhubarb too! Nettle on the other hand is not fit for human consumption! Quote Link to post Share on other sites
SpringDon Posted November 23, 2020 Share Posted November 23, 2020 On 12/11/2020 at 15:16, Applepress said: Hi all, Cider is my poison. I had permission this year to ravage an orchard and we made just shy of 100 gallons, way up on the 30 odd last year.🍻 The wife and I have made loads of country wines over the years. Blackberry is a good one, Rhubarb too! Nettle on the other hand is not fit for human consumption! Well done for making drinkable rhubarb, every time I tried it took the enamel off your teeth. But then I always make dry wines which can be tricky. Favourite is elderberry with a bit of raisin. Im jealous of your cider, I made 65gallons and (until now) thought I’d done well. Wish I could get a bigger oak barrel as it always seems to taste better out of wood. Quote Link to post Share on other sites
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