So, I am wondering if anyone has tips on a place to get supplies near Malmö or Lund.

Tak!
Hitesh

I need advice concerning the secondary fermenter. I racked my brew  to the secondary fermenter and all yiest action stopped. Before I racked, the bubbles in the air lock were coming every 30 to 40 seconds so there is still more fermentation needed. I thought the yiest went dormant and in a day or two they would start to be active again. This did not happen yet.

My question to all out there is: Would you kick-start the yiest, or bottle in a week or two (after settling) and risk bottle rupture?

Thanks and regards!
Paul

As the topic suggests, this post is about ciders - mind you, not the alcoholic carbonated sodas they call ciders Finland, yuck! We've been making apple cider with my brother for around 7-8 years now using various different methods. We've used champagne yeast, Humlegårdens yeast, wine yeast and in the past few years we've made "rock" or "hard" cider, which is done with no yeast at all - or rather using the yeast that exists on the apple itself. We haven't used any added sugar before bottling (in which we put around 1/2 a teaspoon sugar per bottle) and we've used any apples that we've gotten for free

This year we'll be ordering our yeast from Humlegården again, since it's produced the best results. However, if there are other cider makers out there, I'd like to hear what kind of tests you've been doing and how they've worked out. Cheers!

I haven`t been able to find any good shops or forums in finnish here from Finland, but fortunately I found my way here.

I`m still just a wanna-be brewer, as I`m still to make my first brew. I would like to start making beer from the "intermediate"- level, from extracts,specialty malts and hops. So my questions are: what do I need (equipment), a good simple recipe (maybe some standard british ale?) and what do I need for ingredients?

Thanks everyone in advance!