We decided this weekend that after two weeks in the demijohn it was time to bottle the cider. Despite all the effort, it only stretched to six and a half pints.

We siphoned it out of the demijohn using the same siphon we use for the beer, with a silt trap on the end to avoid dragging up the yeasty mess at the bottom. The result (right) was a beautiful orange, surprisingly clear liquid that smelt pretty good. It certainly had the aroma of cider about it, with a slightly bready undertone on account of only having bakers’ yeast to hand when we wanted to give it a kick.

We’ve since bought some proper brewing yeast so that shouldn’t be a problem next time round.

Frustratingly, though, we now have to leave it until Easter before we pop the caps so it can mature in the bottles.

Related posts:

1. We’re making progress with the pear cider
2. Making cider
3. Celebrating summer solstice with the first of our homebrew cider