Time to bottle the cider.

So its been about 2.5 weeks and my cider has been bubbling away in the airing cupboard all that time.

I took a hydrometer reading to find that it was at 1.000. At 1.000 or below this means the yeast has done its thing as is ready to move on to the next step.

Now, I don’t know if I’ve quite got this next bit right or not, but never mind, we will see what happens!

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I cleaned and steralised enough used glass bottles over night in the bath, and stood them upside down to dry on a clean towel. I also got 2 demi Johns ready. 

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The cider needs to be syphoned out of the big container into clean containers so you can adjust the taste with sweeteners etc. If you do this in the original tub you will stir up the sediment and cloud up the liquid. Not good.

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Give it a good stir after adding the sweetener if needed. I then bottled it. I might have had to wait a few weeks with it in the demi Johns with bubble traps on. But I couldn’t find any where which clearly stated this stage was necessary.

I bought a capper and 100 new caps and went to work

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And there we have it. 18 bottles of homemade cider. I’ve gone for sparkling cider so each bottle has a tea spoon of sugar in it to create the fizz whilst the caps are on. In a few weeks I’ll test it out.

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