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Now I know this is a long shot, but I know there are some brewers on here... but does anyone in the Rugeley area have any Campden tablets?
We just got a load of apples to make some cider, and I just realised we don't have any, and want to get the apples pressed before they start going bad...
Wilkinsons (Wilkos) will have them. Should be open Sundays
I have some.
Where the Frank is Rugeley?
Tried there, they are sold out at the moment... and are listed as being sold out on the website as well...
I think things are conspiring against me, even the homebrew shop in Burton was closed when I went over earlier!
Just the other side of Cannock Chase from Cannock... half way between Lichfield and Stafford...
Well, if you're up for a 200 mile round trip you're welcome to mine. (-:
I appreciate the offer so thank you, but that might just be a little far....
I was kinda hoping there might be someone closer!!
I've just pressed 180 litres and don't ever add anything to it. I know some do say to add Campden tablets and then leave for a day before adding yeast. I just press, get the airlocks on and let it get to work naturally. So long as the fermentation kicks in within a day or two it will prevent any of the moulds developing which would spoil the cider.
There is a risk you will get more spoilage without using the campden tablets, but I like the idea of not bothering to add anything.
Neil
Bottled water?
E2a Ah, cider...-assume you don't want them to knock the chlorine out the water then...
I had originally planned with going with your plan Neil, but after speaking to several experienced cider makers they convinced me it was a good idea using the tablets...
And now panic over... I just had a flash of inspiration and remembered that I had bought some, and where they were... wooo hooo!
Also it looks like I am getting a shed load of pears tomorrow as well... it looks like it's going to be a busy day!
I pressed my first batch of early wind fallers yesterday and added less than half the recommended dose of tablets to discourage the nasty yeasts and let the good natural yeasts dominate. Hope the theory works.