Hi, Great vid very informative, just a few questions, after secondary fermentation, do you need to stabilise it to stop fermentation, and can you use conventional corked wine bottles for bottling. well done
@t8283287 You can stabilise it if you want to bottle soon after fermentation. I dont do this, I leave mine in demijohns in a cool place for a couple of months until fermentation has completely stopped. You can use conventional corked wine bottles and corks but make sure all fermentation has stopped before you bottle or they could explode.
Hey Nick. I have just pressed 3 types of apples from the garden using my car jack press. Have you tried mixing juices from different apple strains and what were the results?
@readymagpie I haven't tried it until this years brew. It is still in the demijohns so I cant say anything about taste yet. What I have noticed is that the demijohns containing juice from only one apple variety is clearing a lot quicker that those containing juice from a mixture of apple. I'll let you know more when I sample the cider.
Hi please can you help me? I have followed your video to make my own cider. I made the yeast starter just as you did. After an hour there were few (only a few) very small bubbles. I added it to the juice and after 24 hours nothing. Could the yeast be dead? I really dont want to loose the juice. Any help would be much appreciated. Thanks
@alex573573 The same happened to me a few weeks back. I took two teaspoons of yeast (for a 4 gallon brew) and sprinkled it on the juice. Within a day it was fermenting away.
@nickmitch6 Thanks so much for the reply. Iv bought some new yest and made another starter. The yeast i had must have been dead because within minuets it was starting to bubble. I added it to the juice (which still looked and smelt ok) and i'll check in 24 hours. Thanks again!!
instead of pulping the apples and filtering the bits out using a sieve, could you just use a modern juicer and just get the juice out of the apple that way?
@OnlineBackupServices You could use a juicer but it hard work. There is no right or wrong way to get the juice from the apples just easy and difficult ways. Also different ways will be more or less efficient, ideally use the method that gets the maximum amount of juice from the apples - that way is pulping and pressing.
Oh No, i think iv messed up. As this was my first time making cider i kept taking the lid off the fermetation bucket to see how it was getting on, after reading th posts it look like i should no have done that. will the cider still be ok? I would love any help you could give me.
@Kingkamsin If it was only off for a short time you should be ok. Let it ferment until the end and then taste a small sample. If its ok (doesnt taste of vinegar) then go ahead and bottle it. Good luck.
Once primary fermentation has slowed, you transfer to demi-johns because?
Is it a good way of separating the cider from the silt early on? Is it strictly necessary?
I have had my 12 litres of Cider fermenting for six days in a fermenting barrel now and it has slowed to a consistent bubble a second from the airlocks. Should I transfer it sooner rather than later?
@quatfro Demi john airlocks keep bacteria in the air away from the alcohol which could turn it to vinegar. In the first few days in the bucket the amount of gas given off keeps the air out but as the gas slows down the air creeps in (My bucket does not have airlocks). Transfer it sooner rather than later. If you do it too soon (say within two or three days) the bubbling is so vigorous that the juice can bubble out through the airlocks making a total mess.
Now transferred to demi-johns. Glad I did. There was a lot of foul looking crap floating on top and silt below, so I'm pleased that the cider is now separated and still making progress.
On the 12th I started with a gravity of 1.06, and yesterday it read 1.004, remarkable progress compared to the six weeks I'd been led to believe.
A quick taste while syphoning revealed alcohol, but also acidity, presumably this is something I can treat when I next rack?
@quatfro I know there are ways of removing acidity from wine but I've never done it. I assume the same methods can be applied to cider.Have a search on google to see what the methods are. Best of luck.
one more question, how do i sweeten it for the wife? thanks, and in response to the juicer, yes long winded, but like drills and sanders etc, you get what you pay for and we have a kenwood juicer which managed fine. just long winded. my scratter was fine, my press was shite. hence the juicer coming into play for first time since purchased. just tryed the first batch that did stop bubbling, mmm. not quite shop quality, but damn strong. 1 pint. phew!!
In the primary fermentation process do you just leave the lid slightly off the bucket so the gas can escape? and does that not risk any bacteria getting to it?
@Terrorizer321 I fasten the lid firmly and then just loosen it slightly in one place. No air gets in because the gas produced inside the bucket builds up pressure so the gas flow is from inside to outside.
@Terrorizer321 Add one campden tablet for each gallon of juice and leave covered for 24 hours. Do not add yeast before this as the Campden tablet kills both the bacteria in the juice and the yeast. After 24 hours the tablets disolve and are given off as gas so have no further effect.
@nickmitch6 do i put my 2 gallons of apple juice in 2 demi-johns with air locks on while sterilizing or in my 11 litre fermentation bucket with 1 bit of the lid loose as u said before when fermenting
@areyoujoking, watch the video again, about four days approx.
@nickmitch, how long do you leave it in the bottles before drinking, and how long does it take for the sugar to do its job and disolve creating the ''fizz''. i'm using 2l and 3/4 pint grolsch bottles, i assume 2l being 4 pints just a 1/4 teaspoon of sugar to the grolsch bottles instead of the full teaspoon to the 2l bottles. thanks again jason.
hi a little help please, how long do you leave the cider between the first fermentation and the second, and is it also possible to put the cider into a barrel instead of the demi johns
@nickmitch6, ok thanks. my first brew is now a week old, has gone clear, although a bit of misting at bottom of DJ, due to moving it. the gas seems to of all but stopped, a real mega slow down if anything, should i leave it longer or is it ready to bottle. Had half gallon in milk 4pt container with airlocker as only 1 1/2 gallon of juice from one batch of apples. this one has stopped or taking forever to bubble. should this one also be bottled? not so clear, but thats due to plastic container
hi, great video and website. very helpfull and informative. i made the pulper and fashioned a homemade press, but found after sieving off the froth, i got more juice from my kitchen electric juicer. everything seems to be going to plan otherwise. your opinion on the pulping vs electric juicers please. also when transfered to demijohns did you get sediment in these also?? i have a half inch to inch layer of sediment in my demijohns, advice please. many thanks jason
@61jason61 I've never used a juicer but I've read that it is hard work and a heavy load on the motor. However there is no right or wrong way - anything that gets the maximum juice from the apples is ok. There was a little sediment (quarter of an inch) - it depends on how much yeast was in the liquid when you siphoned it off. You can siphon into a second demijohn (known as racking) if you like.
ok, have resisted temptation to bottle as still have slow but regular bubbles. one half gallon is in a 4 pt milk container with airlock system on it. the first batch of 1 1/2 gallons is clear now, i'm guessing, but its ready to bottle when the water is at equal heights in the hemispheres on the airlock? gravity pulling against the weak gas pressure? right? thanks, so looking forward to trying this.
Hi nickmitch6 why do you transfer the brew to demijohns then to bottles? can't you just leave it in the fermenting bucket then transfer to keg or bottles?
@lukehorn3r Reply Part 1: if bacteria gets to the alcohol it will turn it into vinegar. When first in the bucket the fermentation is so vigourous that the airspace above the apple juice is mainly carbon dioxide (the vast amount of gas given off from the yeast) and this layer of gas forms a barrier between air (containing bacteria) and alcohol. If you left in the brewing bucket then the gas produced gets less and less as fermentation ceases. Air creeps in along with the bacteria.
@lukehorn3r Part 2: For this reason the cider is moved to demijohns where there is no air inside and the airlocks give a barrier to outside air. If you move it to bottles before fermentation stops then the gas will cause the bottles to explode.
There is a tiny amount of sediment in bottles but if you leave it long enough it sticks to the bottom and careful pouring will make sure you dont get it in your drink.
You should let people know its alcoholic Cider AKA Hard Cider so we don't have to watch the entire clip and then realize its not what we want... Thanks
@zippers2 you gotta be kidding... Vinegar is sold in plastic bottles. I think it's perfectly ok to use bottles which are sold with pop in it (pop as in sodas)
@jazzer1960 Do you mean Poteen - the Irish Spirit? No - I have never made it as you need to distill it and I'm not sure if that is legal here in the uk. Also it can be dangerous - there have been a couple of explosions in the last months where people making illegal vodka have blown up whole buildings.
Thanks for the advice. One more question if i may please? The instructions I have been following says to add the campden tablets when adding to demijohns but you say before adding the yeast. Have i left it to late or should i crush them up now and add to the juice in the bucket
Great video! I have 5 gallons of apple juice in a fermentation bucket, added the yeast and it's been bubbling away for four days and now has a very frothy head. When do I know it's time to start the secondary fermentation and syphon the juice into demijohns?
@megmack2 Generally speaking its about 4 or 5 days but this can change due to temperature or the amount of sugar in the juice. I would wait until the froth dies down may be another day or two. Sorry I cant be more precise. You could syphon into one demijohn as a test. The important thing is that the bubbling has slowed down enough so that the juice doesnt come splurting out of the airlock.
@Terry2011B I would not recommend a general purpose bucket. Brewing buckets and other plastic utensils used in the kitchen are made from 'food grade' plastics. These are processed in such a way that they contain no harmful chemicals. This may not be the case with an ordinary bucket. I wouldnt recommend a towel - try covering with cling film and poke a small hole in it to let the gas escape.
@jazzer1960 At the start there is a lot of bubbling and a lot of gas given off. If you put it into the demijohn too soon the gas cant get out through the airlock quick enough and you get apple juice everywhere. (Its like opening a fizzy can of drink that has been shook up). So leave it for about 4 or 5 days when the amount of gas given off has slowed down. Put the cover on your brewing bucket. I put it on tight and then just loosen it in one place to let the gas get out.
Thank you, we were just sitting in the living room and wondered how to make cider, then we fount your video, wonderful stuff. Going to get p*ssed now ;)
No! Bacteria in the air will turn the alcohol into vinegar. The water in the airlock allows gas to escape from the demijohn but doesnt allow air to get back in.
You could use a juicer but I think it takes quite a bit more effort. The main thing is to chop the apples into the smallest possible pieces and squeeze the juice from them.
Good video, but what I would like to know being a Cider drinker, and liking my Cider to be about 6.8 per cent, no less, how do you control or know the alcohol strength of the Cider you are making?
@merthyrmafia by measuring the S.G specific gravity before and after fermentation you can calculate the strength of the cider - however I'm not sure what calculations you use you may want to research that
@fruitcake4t be patient , cold fermentation is better for cider . the slower it ferments the more flavor and aroma it will have , dont take my word for it tho im qouting this from something i read . but i fermented my cider cold and only used grocery store apple juice and it turned out great ( better than strongbow )
@fruitcake4t Dont use cookers they're too sour and will give your cider an acidic taste. I have used several varieties of eaters but couldnt tell you what variety they are as I get them for free.
Nice Video, I have made my own cider press a bit like yours really.. do you find it works well? as I may change a couple of things so its more like yours..
Also the scratter, looks a little basic , but do you find it does the job? as at the moment i was thinking of pulping then in a food blender then pressing it?
As im very new to this any advice would be great..
I have never tried any other method than my scatter. It too works really well ripping through a hopper full of apples in a minute or two. I have read on other sites that blenders can take a while and they have to be fairly powerful but have no experience of them.
Well done...this is a very informative and great demonstration on making Cider. One question...is it necessary to add yeast...i have been informed that the apples contain natural yeast.
This is fantastic don't get me wrong. But scrumpy is so cheap - all types of cider are dead cheap. Wouldn't you be better making your own whisky or wine? I it's different to commercial strongbow etc but there are a lot of scrumpies that taste like home brew cider. I dont really understand why you would choose to brew something so cheap in such a fantasticly complex way!
@Charliemajor Yes I agree. Full credit to the poster for his professional approach but it seems like an awful lot of hassle to get a few two litres. By the way I love cider its my favourite drink but I couldnt see myself doing all this.
@Stevethesearcher Do it on a bigger scale. This kind of approach is great for someone who has an orchard or has access to a lot of free apples all the time. As far as making one 5 gallon batch yeah, it seems like a lot of work.
No. As long as the bottles are sealed then it wont go off. Wine, beer, and cider go off when bacteria works on the alcohol to turn it into vinegar (acetic acid). However in order to do this it needs air. Keep the air out and follow the sterilisation methods described on my web site and you'll have no trouble. I have never ahd a brew go bad.
Very interesting.. As a big cider drinker myself I intend to try this.. I only have 2 questions... Firstly, How do I make the cider gassy, as I dont like flat cider ? and lastly, how do you control the alcohol percentage ? Obviously I love my cider strong, but not that strong that I am wasted after 2 pints lol..I like my percentage to be around 5% - 9% so I can enjoy a whole night of drinking.. Basically I would be looking to create a cider very similar in taste and effect of Strongbow.
@neilgraham1978 1) Cider is made gassy by adding a small amount of sugar to the bottle when bottling. (I add a teaspoon for a 2 litre bottle). The tiny amount of yeast still in the cider will turn this sugar into alcohol releasing carbon dioxide gas in the process. The gas pressurises the bottle so that when it is opened it fixes out. 2) The alcohol produced depends on the amount of sugar in the apple juice at the start. You can measure this using a hydrometer. Add more sugar to get a higher %.
@neilgraham1978 I make a lot of cider, real cider, Strongbow cider is disgustingly sickly stuff. It's nothing like the real drink. If you really intend to make your own stuff forget it being like the commercially made stuff, they are worlds apart. If you want it to taste like SB go out and waste a lot of your money buying the stuff!
@branchdangler1 Sorry but I have to disagree, I just made my first batch of cider and being a big cider fan, including strongbow, my cider tasted pretty much the exact same as strongbow and It was great! I understand people who say drinks like strongbow aren't real cider, but if it isn't, it's pretty close because i used real apples! Anyways i could not taste the difference, neither could my friends.
I use a juicer instead of the press though and I don't use the tablets, I just use boiled water but I wish that I had seen this video before I started making my cider.
WHAT % Alcohol ?
renagade12 5 days ago
baldie
ISoldUrMumOnEbay 2 weeks ago
Hmm... How about the Flim Flam metod?
haglong144 2 weeks ago
what did you put at 4.18 to the water
PO7ER11 3 weeks ago
@PO7ER11 What do you mean by 4.18?
nickmitch6 3 weeks ago
@PO7ER11 He says he's putting general purpose wine yeast in at 4:18.
AgentHubcap 2 weeks ago
@PO7ER11 He says in the video mate, Wine Yeast.
cYb3r9h0s7 1 week ago
@PO7ER11 IT is yeast, he says it is...
revorocks123 5 days ago
POONIEES!
turtle79070 1 month ago 8
@turtle79070
YESSSSSSSSSSSSS
fifipokemon 1 month ago
If I took this fermented apple juice and cooked it down in my juice steamer, would I concentrate the alcohol?
joejoemorgan 1 month ago
@joejoemorgan No, it would boil off. The method used is called distillation using a 'still' but it is illegal in the UK.
nickmitch6 1 month ago
Man, this vid has one creepy soundtrack!
eulercircles 1 month ago
Nice Video, Thanks for Sharing!
RDHealing 2 months ago
What Percent is the cider at the end?
What level should the gravity meter be at?
R477U 2 months ago
My demijohn stopped bubbling after just 5-6 days. Do you think I should already move it to a cool place?
nikodemw 3 months ago
Cheers, now us under 18s can get pissed! jk
SebbeSucksBawlz 3 months ago
i'm just going to by some apple juice instead of using fresh apples
187Napalm 3 months ago in playlist Liked videos
Hi, Great vid very informative, just a few questions, after secondary fermentation, do you need to stabilise it to stop fermentation, and can you use conventional corked wine bottles for bottling. well done
t8283287 3 months ago
@t8283287 You can stabilise it if you want to bottle soon after fermentation. I dont do this, I leave mine in demijohns in a cool place for a couple of months until fermentation has completely stopped. You can use conventional corked wine bottles and corks but make sure all fermentation has stopped before you bottle or they could explode.
nickmitch6 3 months ago
Hey Nick. I have just pressed 3 types of apples from the garden using my car jack press. Have you tried mixing juices from different apple strains and what were the results?
readymagpie 3 months ago
@readymagpie I haven't tried it until this years brew. It is still in the demijohns so I cant say anything about taste yet. What I have noticed is that the demijohns containing juice from only one apple variety is clearing a lot quicker that those containing juice from a mixture of apple. I'll let you know more when I sample the cider.
nickmitch6 3 months ago
This has been flagged as spam show
Nice video. How many pounds of apples did you need to get 5 gallons of juice? Thanks
kjshadow750 3 months ago
Nice video. How many pounds of apples did you need to get 5 gallons of juice? Thanks
kjshadow750 3 months ago
@kjshadow750 Its roughly 20lbs per gallon dependent on the variety of apple used.
nickmitch6 3 months ago
MWI !!!!!!!!!!!!!
01cieran 4 months ago
Hi please can you help me? I have followed your video to make my own cider. I made the yeast starter just as you did. After an hour there were few (only a few) very small bubbles. I added it to the juice and after 24 hours nothing. Could the yeast be dead? I really dont want to loose the juice. Any help would be much appreciated. Thanks
alex573573 4 months ago
@alex573573 The same happened to me a few weeks back. I took two teaspoons of yeast (for a 4 gallon brew) and sprinkled it on the juice. Within a day it was fermenting away.
nickmitch6 4 months ago
@nickmitch6 Thanks so much for the reply. Iv bought some new yest and made another starter. The yeast i had must have been dead because within minuets it was starting to bubble. I added it to the juice (which still looked and smelt ok) and i'll check in 24 hours. Thanks again!!
alex573573 4 months ago
instead of pulping the apples and filtering the bits out using a sieve, could you just use a modern juicer and just get the juice out of the apple that way?
OnlineBackupServices 4 months ago
@OnlineBackupServices You could use a juicer but it hard work. There is no right or wrong way to get the juice from the apples just easy and difficult ways. Also different ways will be more or less efficient, ideally use the method that gets the maximum amount of juice from the apples - that way is pulping and pressing.
nickmitch6 4 months ago
does dried active yeast work ??
rodccfc888 4 months ago
@rodccfc888 The general purpose wine yeast I use is a dried active yeast.
nickmitch6 4 months ago
@nickmitch6 cheers mate.
rodccfc888 4 months ago
im not gonna like that looks way better than store purchased
funkyseth 4 months ago
Oh No, i think iv messed up. As this was my first time making cider i kept taking the lid off the fermetation bucket to see how it was getting on, after reading th posts it look like i should no have done that. will the cider still be ok? I would love any help you could give me.
Kingkamsin 4 months ago
@Kingkamsin If it was only off for a short time you should be ok. Let it ferment until the end and then taste a small sample. If its ok (doesnt taste of vinegar) then go ahead and bottle it. Good luck.
nickmitch6 4 months ago
@Kingkamsin C02 is heavier than oxygen so you wont have any kind of aeration.
DevonHomeBrew 4 months ago
SO! Just a quick re-cap.
Once primary fermentation has slowed, you transfer to demi-johns because?
Is it a good way of separating the cider from the silt early on? Is it strictly necessary?
I have had my 12 litres of Cider fermenting for six days in a fermenting barrel now and it has slowed to a consistent bubble a second from the airlocks. Should I transfer it sooner rather than later?
Great video, informative and I really enjoyed.
quatfro 4 months ago
@quatfro Demi john airlocks keep bacteria in the air away from the alcohol which could turn it to vinegar. In the first few days in the bucket the amount of gas given off keeps the air out but as the gas slows down the air creeps in (My bucket does not have airlocks). Transfer it sooner rather than later. If you do it too soon (say within two or three days) the bubbling is so vigorous that the juice can bubble out through the airlocks making a total mess.
nickmitch6 4 months ago
@nickmitch6 Thanks for the rapid response!
Now transferred to demi-johns. Glad I did. There was a lot of foul looking crap floating on top and silt below, so I'm pleased that the cider is now separated and still making progress.
On the 12th I started with a gravity of 1.06, and yesterday it read 1.004, remarkable progress compared to the six weeks I'd been led to believe.
A quick taste while syphoning revealed alcohol, but also acidity, presumably this is something I can treat when I next rack?
quatfro 4 months ago
Comment removed
quatfro 4 months ago
This has been flagged as spam show
@quatfro Or should I panic and do something before it does turn into vinegar?!
quatfro 4 months ago
@quatfro I know there are ways of removing acidity from wine but I've never done it. I assume the same methods can be applied to cider.Have a search on google to see what the methods are. Best of luck.
nickmitch6 4 months ago
@nickmitch6 Ok, cheers.
quatfro 4 months ago
one more question, how do i sweeten it for the wife? thanks, and in response to the juicer, yes long winded, but like drills and sanders etc, you get what you pay for and we have a kenwood juicer which managed fine. just long winded. my scratter was fine, my press was shite. hence the juicer coming into play for first time since purchased. just tryed the first batch that did stop bubbling, mmm. not quite shop quality, but damn strong. 1 pint. phew!!
nice guide and you're very helpfull. TY
61jason61 4 months ago in playlist 61jason61's favourites
@61jason61 To sweeten I would just add a little sugar and stir to disolve. Glad to hear your first brew went ok.
nickmitch6 4 months ago
In the primary fermentation process do you just leave the lid slightly off the bucket so the gas can escape? and does that not risk any bacteria getting to it?
Terrorizer321 4 months ago
@Terrorizer321 I fasten the lid firmly and then just loosen it slightly in one place. No air gets in because the gas produced inside the bucket builds up pressure so the gas flow is from inside to outside.
nickmitch6 4 months ago
@nickmitch6 thanks, whats the best way to sterilize the apple juice once its been pressed?
Terrorizer321 4 months ago
@Terrorizer321 Add one campden tablet for each gallon of juice and leave covered for 24 hours. Do not add yeast before this as the Campden tablet kills both the bacteria in the juice and the yeast. After 24 hours the tablets disolve and are given off as gas so have no further effect.
nickmitch6 4 months ago
@nickmitch6 do i put my 2 gallons of apple juice in 2 demi-johns with air locks on while sterilizing or in my 11 litre fermentation bucket with 1 bit of the lid loose as u said before when fermenting
Terrorizer321 4 months ago
@areyoujoking, watch the video again, about four days approx.
@nickmitch, how long do you leave it in the bottles before drinking, and how long does it take for the sugar to do its job and disolve creating the ''fizz''. i'm using 2l and 3/4 pint grolsch bottles, i assume 2l being 4 pints just a 1/4 teaspoon of sugar to the grolsch bottles instead of the full teaspoon to the 2l bottles. thanks again jason.
61jason61 4 months ago in playlist Liked
hi a little help please, how long do you leave the cider between the first fermentation and the second, and is it also possible to put the cider into a barrel instead of the demi johns
areyoujoking1 4 months ago
@nickmitch6, ok thanks. my first brew is now a week old, has gone clear, although a bit of misting at bottom of DJ, due to moving it. the gas seems to of all but stopped, a real mega slow down if anything, should i leave it longer or is it ready to bottle. Had half gallon in milk 4pt container with airlocker as only 1 1/2 gallon of juice from one batch of apples. this one has stopped or taking forever to bubble. should this one also be bottled? not so clear, but thats due to plastic container
61jason61 4 months ago
@nickmitch6
hi, great video and website. very helpfull and informative. i made the pulper and fashioned a homemade press, but found after sieving off the froth, i got more juice from my kitchen electric juicer. everything seems to be going to plan otherwise. your opinion on the pulping vs electric juicers please. also when transfered to demijohns did you get sediment in these also?? i have a half inch to inch layer of sediment in my demijohns, advice please. many thanks jason
61jason61 4 months ago
@61jason61 I've never used a juicer but I've read that it is hard work and a heavy load on the motor. However there is no right or wrong way - anything that gets the maximum juice from the apples is ok. There was a little sediment (quarter of an inch) - it depends on how much yeast was in the liquid when you siphoned it off. You can siphon into a second demijohn (known as racking) if you like.
nickmitch6 4 months ago
@61jason61
ok, have resisted temptation to bottle as still have slow but regular bubbles. one half gallon is in a 4 pt milk container with airlock system on it. the first batch of 1 1/2 gallons is clear now, i'm guessing, but its ready to bottle when the water is at equal heights in the hemispheres on the airlock? gravity pulling against the weak gas pressure? right? thanks, so looking forward to trying this.
61jason61 4 months ago
Thank you so much. You include the latter stages (9+). VERY USEFUL!! All the best!!
aidydrum 4 months ago
Hi nickmitch6 why do you transfer the brew to demijohns then to bottles? can't you just leave it in the fermenting bucket then transfer to keg or bottles?
And do you get sediment in your bottles?
lukehorn3r 5 months ago
@lukehorn3r Reply Part 1: if bacteria gets to the alcohol it will turn it into vinegar. When first in the bucket the fermentation is so vigourous that the airspace above the apple juice is mainly carbon dioxide (the vast amount of gas given off from the yeast) and this layer of gas forms a barrier between air (containing bacteria) and alcohol. If you left in the brewing bucket then the gas produced gets less and less as fermentation ceases. Air creeps in along with the bacteria.
nickmitch6 5 months ago
@lukehorn3r Part 2: For this reason the cider is moved to demijohns where there is no air inside and the airlocks give a barrier to outside air. If you move it to bottles before fermentation stops then the gas will cause the bottles to explode.
There is a tiny amount of sediment in bottles but if you leave it long enough it sticks to the bottom and careful pouring will make sure you dont get it in your drink.
nickmitch6 5 months ago
Just tested alcohol level and its reading is zero. This is after two weeks. Will it raise and if not how will I go about raising alcohol level..
jazzer1960 5 months ago
You should let people know its alcoholic Cider AKA Hard Cider so we don't have to watch the entire clip and then realize its not what we want... Thanks
eva2238 5 months ago
@eva2238 Remember that generally, "Alcoholic Cider" as "Hard Cider" in North America.
LBesquire 5 months ago
i would not use any plastic bottles, as the acidic vinegar eats at the plastic. Also, I wonder if one could use honey in place of the sugar???
zippers2 5 months ago
@zippers2 you gotta be kidding... Vinegar is sold in plastic bottles. I think it's perfectly ok to use bottles which are sold with pop in it (pop as in sodas)
vikramchopra2 5 months ago
isit me or does this guy sound really depressed
mrechamberlain97 5 months ago 3
Just gone into second stage of fermentation. All looks good so far.
Have you ever made posheen ? If so can you give ideas on how to make it.
Thanks.
jazzer1960 6 months ago
@jazzer1960 Do you mean Poteen - the Irish Spirit? No - I have never made it as you need to distill it and I'm not sure if that is legal here in the uk. Also it can be dangerous - there have been a couple of explosions in the last months where people making illegal vodka have blown up whole buildings.
nickmitch6 6 months ago
Thanks for the advice. One more question if i may please? The instructions I have been following says to add the campden tablets when adding to demijohns but you say before adding the yeast. Have i left it to late or should i crush them up now and add to the juice in the bucket
megmack2 6 months ago
@megmack2 If you have already added the yeast then the campden tablets will kill it so dont add them afterwards.
nickmitch6 6 months ago
Great video! I have 5 gallons of apple juice in a fermentation bucket, added the yeast and it's been bubbling away for four days and now has a very frothy head. When do I know it's time to start the secondary fermentation and syphon the juice into demijohns?
megmack2 6 months ago
@megmack2 Generally speaking its about 4 or 5 days but this can change due to temperature or the amount of sugar in the juice. I would wait until the froth dies down may be another day or two. Sorry I cant be more precise. You could syphon into one demijohn as a test. The important thing is that the bubbling has slowed down enough so that the juice doesnt come splurting out of the airlock.
nickmitch6 6 months ago
Could you just cover it up with a towel for the first few days before transfering to the demijohns? Im just using a regular household bucket. Thanks
Terry2011B 6 months ago
@Terry2011B I would not recommend a general purpose bucket. Brewing buckets and other plastic utensils used in the kitchen are made from 'food grade' plastics. These are processed in such a way that they contain no harmful chemicals. This may not be the case with an ordinary bucket. I wouldnt recommend a towel - try covering with cling film and poke a small hole in it to let the gas escape.
nickmitch6 6 months ago
@nickmitch6 Thanks for the response. Did what you said and things looking good (up to now anyway). Will keep you posted.
Terry2011B 6 months ago
When you add yeast to juice, how long do you let it ferment for and do you have to cover it ?
jazzer1960 6 months ago
@jazzer1960 At the start there is a lot of bubbling and a lot of gas given off. If you put it into the demijohn too soon the gas cant get out through the airlock quick enough and you get apple juice everywhere. (Its like opening a fizzy can of drink that has been shook up). So leave it for about 4 or 5 days when the amount of gas given off has slowed down. Put the cover on your brewing bucket. I put it on tight and then just loosen it in one place to let the gas get out.
nickmitch6 6 months ago
@nickmitch6
OK Thanks. Going to give it a go. Will let you know what happens.
Thanks again.
jazzer1960 6 months ago
How did you get 4 demijohn from 1 bucket ?
jazzer1960 6 months ago
@jazzer1960 It was a five gallon bucket with just over 4 gallons of juice to start with. Each demijohn holds one gallon.
nickmitch6 6 months ago
Thank you, we were just sitting in the living room and wondered how to make cider, then we fount your video, wonderful stuff. Going to get p*ssed now ;)
mjo1990 6 months ago
@thanks 4 replying
pooeyification 6 months ago
Will it work without the airlocks and if you just left the lids of? Reply soon plz
pooeyification 6 months ago
@pooeyification
No! Bacteria in the air will turn the alcohol into vinegar. The water in the airlock allows gas to escape from the demijohn but doesnt allow air to get back in.
nickmitch6 6 months ago
@nickmitch6
It will turn into vinegar if air is allowed into the licuid but it isent and that is perfectly fine.
MrFreitard 6 months ago
awesome press!!
icelineman 6 months ago
nice one Nick, well done on the vid. love your old-style airlocks
critterwines 7 months ago
You could use a juicer but I think it takes quite a bit more effort. The main thing is to chop the apples into the smallest possible pieces and squeeze the juice from them.
nickmitch6 7 months ago
could I use a juicer for that first part?
Discernaoftruth 7 months ago
Thank you, very interesting video. Ciao dall'Italia
nonnopirro52 8 months ago
thanks this is an amazing resource
jagwio 8 months ago
mines gone abit thick like syrup can i add water to while fermenting
ridicule401 9 months ago
do you pulp the apples with the pips and core in and if so does this effect the taste?
chors2341 10 months ago
Good video, but what I would like to know being a Cider drinker, and liking my Cider to be about 6.8 per cent, no less, how do you control or know the alcohol strength of the Cider you are making?
merthyrmafia 11 months ago
@merthyrmafia by measuring the S.G specific gravity before and after fermentation you can calculate the strength of the cider - however I'm not sure what calculations you use you may want to research that
sk3ltron 9 months ago
Now off to scout apple trees ready for the autumn. Good video, very informative.
TheNorseLegend 1 year ago
PAEDOPHILE VOICE!!
Alchodog 1 year ago
Nice slippers....
TheBuknut 1 year ago
do you have to use apples? I was interested in maybe trying it with pears, perhaps asian pears.
amulius28 1 year ago
very clever :DDD
666hellraiser1 1 year ago
very depressing voice
666hellraiser1 1 year ago
Thanks for sharing this well explained tutorial. One question, could you not just use a Juice Extractor at the begining rather than pressing etc ?
alanjakarta 1 year ago
@alanjakarta lol - i was going to write the same thing
rendofarend 11 months ago
is that alcoholic, if so what is the volume thanks
carpcrazyscott 1 year ago
"there we have it 9 bottles of piss"
i joke, i joke. im gna give it a go thanks
conorkeane1 1 year ago
Ive has my feremting for about 2 weeks now and it's slowed right down almost stopped. Is it time to put into a cooler place? or does it need racking?
tommystrong 1 year ago
could you add strawberrys and red grapes to this process to change the flavour?
DarkDevil1251 1 year ago
do you add the campden tablet and pectolase at the same time? ?
tommystrong 1 year ago
@tommystrong Add them at the same time but wait a day before adding the yeast as the campden tablet will stop the yeast working.
nickmitch6 1 year ago
do you have to have to use campden or can u drink out of the big glass bottle
sk8rmyass 11 months ago
my primary fermentation didn't bubble up like yours, why was that?
i had it in the garage> too cold?
fruitcake4t 1 year ago
@fruitcake4t Probably too cold for the yeast. It needs to be around 21 deg to work properly. Too cold stops it working and kills it.
nickmitch6 1 year ago
@fruitcake4t be patient , cold fermentation is better for cider . the slower it ferments the more flavor and aroma it will have , dont take my word for it tho im qouting this from something i read . but i fermented my cider cold and only used grocery store apple juice and it turned out great ( better than strongbow )
TheBrewHowTo 1 year ago
Excellent Video well done,
Q- does it matter what type of apple you use for cider? as i have a variety in my garden > cookers & eaters, can i use both together?
I was told not to use brambles?
fruitcake4t 1 year ago
@fruitcake4t Dont use cookers they're too sour and will give your cider an acidic taste. I have used several varieties of eaters but couldnt tell you what variety they are as I get them for free.
nickmitch6 1 year ago
Nice Video, I have made my own cider press a bit like yours really.. do you find it works well? as I may change a couple of things so its more like yours..
Also the scratter, looks a little basic , but do you find it does the job? as at the moment i was thinking of pulping then in a food blender then pressing it?
As im very new to this any advice would be great..
tommystrong 1 year ago
@tommystrong The press works really well.
I have never tried any other method than my scatter. It too works really well ripping through a hopper full of apples in a minute or two. I have read on other sites that blenders can take a while and they have to be fairly powerful but have no experience of them.
nickmitch6 1 year ago
Well Done...great and informative video. A question Do you need to add yeast ...dont apples contain their own natural yeast?
Tonyseq 1 year ago
@Tonyseq I think there is yeast naturally occuring on the skins
mackysplace 1 year ago
@Tonyseq only if they are fully natural apples, any sprays of any type means u hav to wash the apples, thus washing off the natural yeasts.
GPS1677 1 year ago
Well done...this is a very informative and great demonstration on making Cider. One question...is it necessary to add yeast...i have been informed that the apples contain natural yeast.
Tonyseq 1 year ago
This is fantastic don't get me wrong. But scrumpy is so cheap - all types of cider are dead cheap. Wouldn't you be better making your own whisky or wine? I it's different to commercial strongbow etc but there are a lot of scrumpies that taste like home brew cider. I dont really understand why you would choose to brew something so cheap in such a fantasticly complex way!
Charliemajor 1 year ago
@Charliemajor Yes I agree. Full credit to the poster for his professional approach but it seems like an awful lot of hassle to get a few two litres. By the way I love cider its my favourite drink but I couldnt see myself doing all this.
Stevethesearcher 1 year ago
@Stevethesearcher Do it on a bigger scale. This kind of approach is great for someone who has an orchard or has access to a lot of free apples all the time. As far as making one 5 gallon batch yeah, it seems like a lot of work.
losermonster 1 year ago
I'm putting in an extra 3kg of sugar into my fermenter to make it nice and strong. My first ever batch, so its likely to be crap. lol
VanTonks 1 year ago
after you have finnished brewing the cider and you put it into the bottles will it go off in 3 days?
deadcarrot360 1 year ago
No. As long as the bottles are sealed then it wont go off. Wine, beer, and cider go off when bacteria works on the alcohol to turn it into vinegar (acetic acid). However in order to do this it needs air. Keep the air out and follow the sterilisation methods described on my web site and you'll have no trouble. I have never ahd a brew go bad.
nickmitch6 1 year ago
how much sugar do I add at the start what should the starting gravity be? OG thanks
sandydogy 1 year ago
Very interesting.. As a big cider drinker myself I intend to try this.. I only have 2 questions... Firstly, How do I make the cider gassy, as I dont like flat cider ? and lastly, how do you control the alcohol percentage ? Obviously I love my cider strong, but not that strong that I am wasted after 2 pints lol..I like my percentage to be around 5% - 9% so I can enjoy a whole night of drinking.. Basically I would be looking to create a cider very similar in taste and effect of Strongbow.
neilgraham1978 1 year ago
@neilgraham1978 1) Cider is made gassy by adding a small amount of sugar to the bottle when bottling. (I add a teaspoon for a 2 litre bottle). The tiny amount of yeast still in the cider will turn this sugar into alcohol releasing carbon dioxide gas in the process. The gas pressurises the bottle so that when it is opened it fixes out. 2) The alcohol produced depends on the amount of sugar in the apple juice at the start. You can measure this using a hydrometer. Add more sugar to get a higher %.
nickmitch6 1 year ago
@neilgraham1978 I make a lot of cider, real cider, Strongbow cider is disgustingly sickly stuff. It's nothing like the real drink. If you really intend to make your own stuff forget it being like the commercially made stuff, they are worlds apart. If you want it to taste like SB go out and waste a lot of your money buying the stuff!
branchdangler1 1 year ago
@branchdangler1 Sorry but I have to disagree, I just made my first batch of cider and being a big cider fan, including strongbow, my cider tasted pretty much the exact same as strongbow and It was great! I understand people who say drinks like strongbow aren't real cider, but if it isn't, it's pretty close because i used real apples! Anyways i could not taste the difference, neither could my friends.
melpa04 1 year ago
This a great vid, thank you for posting.
slobjob13 1 year ago
super vid thank you
jamezsixx 1 year ago
This is an excellent guide.
I use a juicer instead of the press though and I don't use the tablets, I just use boiled water but I wish that I had seen this video before I started making my cider.
MrSelidor7 1 year ago
Nice vid!
greenvalet 1 year ago
from the first to the last step in detail.
stevehasted 1 year ago
If I killed the yeast and put it in anyway accidentally, could I just ad more live yeast? Or have I ruined the batch?
Judokkaa 1 year ago
Really nice video! 5 stars
but i have a couple of questions.
DIdnt you need to filter away the left over yeast befor you bottle the cider?
Im thinking of making 5 litres, can i use the same amount of sugar and yeast as you did?
How long did you leave the first fermantation?
Thank you!
ostmash 1 year ago
put your link on description. thanx :)
dumazipeliukai 2 years ago