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| Joined: | Wed Nov 30th, 2005 |
| Location: | Dublin, Ohio USA |
| Posts: | 3473 |
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Edgel wrote:As an experienced home brewer, Murph, I give you a "c" for effort. You really need to use unfiltred apple cider to do what you are trying and that has to be hard to come by in the dessert! The canned apple juice is pasteurized and really won't ferment properly and without an air lock of some sort, you are on your way to a bad cider vinager. That being said, enjoy it while you can. Hell, we used to make koolaid wine in college by putting a batch in a gallon jug with some yeast and sealing the top with a big balloon. As the sugar worked off, the balloon blew up and when it went down we figured it was safe to drink. Not too bad but the hang over was a killer!
Well......I went with the bare bones instructions the people at the brewers supply gave me, but I think I can see where a pasteurised product could be difficult. They said the main thing is that it be 100% natural, no preservatives and it is. And when you say airlock, are you just meaning some way for the gasses to escape? Because it's got that. All military issue water cans have a small vent on top so that when you pour it doesn't slosh all over the place.
Murph, An air lock allows gas to escape without letting air back in. The co2 that forms on the top acts as a blanket to protect from air (which contains oxygen and bad wild yeast sometimes), but you have to let it escape when it builds up too much pressure without letting air back in. Most air lock use water in a bent tube to let gas out while sealing against air coming back in. Probably not available in a Muslim country. The balloon does the same thing.