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jh92
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Are you going to boil it now, if you have already boiled it, i would stop the fermentation by reheating to hot not boiling, or it may go too far, if it smells to sour, drain off the liquid to soak your next batch, add some fresh molasess water and salt to this one , its a black art, only time will teach you when its perfect, IMO nine days, i would cut to five, may go sour in the summer, should smell sickly rather than acidic.

Its already boiled mate, do I have to reheat it or can I just change the liquid? I don't fancy putting it on the hob lol

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Are you going to boil it now, if you have already boiled it, i would stop the fermentation by reheating to hot not boiling, or it may go too far, if it smells to sour, drain off the liquid to soak your next batch, add some fresh molasess water and salt to this one , its a black art, only time will teach you when its perfect, IMO nine days, i would cut to five, may go sour in the summer, should smell sickly rather than acidic.

 

If it helps gents, the "Fermentation" you are talking about is exactly the same as that in beer/bread and so on, where the yeast is eating the sugars, but you are relying on wild yeast to get it going so some of the less desirable yeasts may get involved.

If you get an acidic/vinegar smell then it has been infected with acetobacter. (Usual culprit is those tiny black fruit flies you might have seen when you bring flowers home for the Mrs...) Not good of you are making cider, but from a Carp's point of view this may not actually be a bad thing I don't know?!

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