@duwbryd I detail it on my website. I used peelings from an organic apple in cider with no preservatives. But it is the luck of the draw if you get a good tasting yeast the first time.
@johnstamos27 As long as you want though there is a top end around 12% or so and it will taste eventually more like tart apple wine. However, one of the reasons to only ferment it for a few days it to keep it from getting harsh. The longer it ferments the more undrinkable it becomes which is why it cider and wine need to aged.
@takadi Carboys are not designed to take pressure. The cider should be moved to bottles designed to take some pressure... om the other hand you know your yeast works.
Just wanted to say your video was extremely helpful! I recently watched a TV program on the history of apples and in America it's primary use for a long time among the new settlers was hard cider... So that led me to want to make my own and I found this clip... Again thx for sharing! I too am a forager, i forage wild mushrooms (Morels, Chanterelles, puffballs), wild plants (Fiddleheads, leeks, dandelions, apples ect), and catch my own fish! You seem like a cool guy! Joe from Canada
Hi. This looks so much easier and fun than other ways. I would like to end up with a still product (not worried about higher alcohol than the ~3%). Do I just put the 1G jug in the fridge when ferm. slows? Or transfer to clean jug to fridge? I used a champagne yeast, and it seems I may want to start checking flavors around day 3?
You mentioned before that you boil to sterilize. What's the minimum of time in boiling water for the bungs, airlocks, etc.?
@zwithgol Yes and yes but... the longer it works the closer it gets to being either sour or harsh or both require a year or more to smooth out, and then it will be sour. As for yeast, any yeast will do but yeast work in different ways and throw flavors. Any alcohol yeast will do, and a bread yeast will work. Bread yeasts produce more gas than alcohol, wine yeast more alcohol than gas. Wild yeast is a crap shoot. Sometimes good, some times not.
Hey, I bought an airlock and made a batch of Hard cider, but i didnt know that there had to be water in the airlock,i had the airlock on for about 20 hours before i put water in it, will this batch survive?
I've done a bit of research and experimenting with hard cider over the last two years, and I have to say this is the best method I've found. It's simple, straight forward, and focuses on flavor as opposed to alcohol content.
@User1005273 Thanks... a lot of people don't realize that. They keep wanting to boost the alcohol content. I was trying to reproduce that flavor I had in the fall orchards some 50 years ago.
Thank you, Thank You, Thank You! After 2 failed attempts, I decided to make 4 different "starters" in 20oz bottles. The one that worked the best I used for my first successful gallon. What I didn't count on is just how good this stuff taste!!! I used 365 Organic Apple Juice and it is perfect. Also, my new starter worked just as fast as yours did in the video this time. Please keep up the great work that you are doing.
Speaking of mulberry, if you want to fast track fermentation without a good starter , mulberry is it. By the look of it I had it the first day but only checked after two. I figured that mulberry, being the fragile fruit it is, might be loaded with wild yeast ; sure enough its actively fermenting.
Hey Green Dean, This past week I made a good starter and yesterday I added it to a juice with no preservatives but nothing seems to be happening. I'm a little concerned because yours started in about a day, do you know what may have gone wrong?
@Lester284L No... my started in a day because my starter had been used before. It can take several days to two weeks for the first starter to show its working.
@BobLover101 If dry yeast stores for years, if wet, put it in a bottle in the frig and give in a little sugard a fruit juice now and the. Never put anything fermenting in the sun unless you live in a very cold climate. Once you bottle it in a sealed container it will build up a charge, usually within a day which is why you also have to store it in the frig, or it will eventually explode.
@Lester284L By measuring the change of the sugar to alcohol with a hydrometer (inexpensive.) However,, this reicpe is designed to produce 3% alcohol or so. The biggest mistake people make with this recipe is not following it and trying to increase the amount of alcohol. That increases problems expontentially. It is what it is, a refreashing light drink. Full blown wine or beer requires more time, attention and materials.
How do you deal with fermenting at higher temperatures? In the cooler months my cider tastes great, but in the summer when the weather gets warms, my yeast throws bad flavors.
Hey Green Deane. Great video. I have tried making cider and in attempts to carbonate my cider before bottling i had some sugar. ive noticed that this ends up leaving me dead yeast at the bottom of my bottles which can be very unsightly and quickly turns people away from wanting to try it. Do you know any way i can be able to give that extra carbonation to my cider without getting the new crop of settlement on the bottom of my seltzer bottles? Any help appreciated! Thanks a ton
@valdezmiguel2 Hmmmm.... I'm not quite sure what you're asking. "Mother" is used in making vinegar, yeast is used to make wine. It can take wild yeast up to a couple of weeks to get vigorous. A mother is active from the start.
Once my first batch of cider (after 3 weeks) is ready to bottle, how should I separate the dregs/yeast to put in a separate "starter" bottle? And at any point, do you remove the apple skins from the juice? I'm just wondering if they spoil after a set time of reacting with the sugar in the apple juice.
I think I did something wrong. I did all the steps right and waited till it was almost completely done bubbling but when I tried it, it was horrible. I think I may have let it ferment to long because it tasted like apple cider vinegar. Should I not wait until it stops bubbling? I just didn't want it to blow if I put the lid on it.
@tweirup There is a limited amount of sugar in cider. If you let it work more than a few days it can turn sour and harsh. That is why it is allowed to ferment a few days. The recipe does not say wait until it stops bubbling. Just the opposit. You let it work vigorously for three to five days then bottle, charge, and chill. If you let it work it gets harsh. Add some sugar to the bottles and let it set for a couple of years.
@EatTheWeeds Oh ok, the recipe I went off of said to add extra sugar at the beginning and wait till the bubbling is almost done. I used apple juice from the store but made sure it had very little ingrediants. So after 3 to 5 days, pour it into bottles, close the lids tight or loose? and than set them in the fridge. Is that correct. I want to try it again and see if I can do it right this time. So is it possible it turned into apple cider vinegar?
@aguineapig Depends... if you use champagne bottle perhaps not. If you put it in the frig a few days after making no because that brings the yeast's activity to zero. More so, the longer you let the yeast work the more tart and then sour the final product will be. If you want residual sweetness you put it in the frig fairly quickly.
I've had my organic apple skin in the cider for 2 days shy of 2 weeks. The apple skin is beginning to grow a fungus on it. Should I remove the top and take it out, or is it alright to leave it in the cider until it's done fermenting?
Forgive my ignorance if this has been answered already.
Using this method, is it possible to make the cider stronger (~10% alcohol) and still, as in no carbonation? Would that just involve letting it ferment longer?
@Nekrosis3 If you let the gas escape after you bottle it by leaving the cap loose it will have minimal or no carbonation. However, as it increases in alcohol content the sugar level goes down towards sour, and it develops harsh flavors that can take a year or two to mellow. So, if you want to let it work and get more alcohol, you have to taste it morning and night and stop it by putting it in the frig when it starts to go to far.
@EatTheWeeds Ah, I see. I assume that adding a bit more sugar at the beginning of the process might help with the harshness? Or will it just result in yet more alcohol content?
@aguineapig Yes, it can easily be done wtihout a refrigerator, however... it will keep on working and building up pressure and becoming less sweet. It won't take long before it become too harsh to drink and will need to age for a couple of years.
This is the best recipe by far. I use champagne yeast for mine. dont go over Deanes recommended time or it'll taste awful. I let it ferm for 5 days put in my soda bottle and charge for a day then chill for a day. Taste great. I usually add a little brown sugar and cinnamon and juice concentrate to it before charging to give it a little more flavor. Taste fine like it is though. gonna try Ale yeast next time to see what it taste like. Have made about 20 gallons so far. Thanks Deane.
Now I have two kinds of yeast. I bought the packets and I have regular looking all natural yeast and I have "Highly active" yeast. Which should I use? Also, I only have two 64 ounce jugs to use for the making of it. How much yeast should I put in each jug and what kind? Would the highly active make more alcohol content or just make it more vinegar?
@Clodhopper432 If they are yeast used to make wine or beer either will do, and you don't have to add much, perhaps a half a teaspoon per jug. It multiplies rapidly. (Highly active sounds like bread yeast.) Vinegar is a totally different process using bacteria to turn the alcohol in to vinegar.
@EatTheWeeds I did use the regular yeast however I opted to use baking yeast... Im assuming any yeast will do the job but I may have a sacrifice to some flavor... is that right?
@Clodhopper432 Exactly. Yeast are bred for qualities, such as speed, flavor, gas production, alcohol production and tolerance to alcohol (yeast live essentially in their own sewage, which is alcohol.) Bread yeast works fast, produces a lot of gas, and has low tolerance of alcohol, but since this is a quick, low alcoholic beverage, that's ot really an issue. The only variable is flavor, but that is a chance with any yeast.
@Clodhopper432 Cider or juice is fine. In the past, all apple juice was fermented so "cider" was the only way one could consume it. Then we had prohibition and apple juice -- non-alcoholic -- was sold. Then folk said apple juice, cider and hard cider. Over time the definitions have gone fuzzy with non-alcoholic apple juice also being called cider (some times unfiltered apple juice is called cider.) You can use any of it as long as it does not have any preservatives.
i started my first ever batch the other day. it is now oct 15, and id like mine to be ready by halloween if possible. the stronger the alcohol content the better, but i also want it to taste good. i added brown sugar to mine and champagne yeast. its bubbling along great, but im not sure how long i should wait till i put it in bottles.
i started my first ever batch the other day. it is now oct 15, and id like mine to be ready by halloween if possible. the stronger the alcohol content the better, but i also want it to taste good. i added brown sugar to mine and champagne yeast. its bubbling along great, but im not sure how long i should wait till i put it in bottles.
@EatTheWeeds won´t it just settle to the bottom of the bottle ? or what . thanks i´m new to this all , and my first cider making has been for fermentation 1 week now gravity 20 now i´m going to wait for it to be 10 before i bottle.
@mattiazer Yes. it will setting to the bottom of the bottle. It is edible. You can drink it or not. Most of it will stay on the bottom when you pour the cider out.
@EatTheWeeds Ok thanks again , one more question if i want to make it clear do you think some chemicals to make it clear would be oki or will it effect the drink ?
@mattiazer There are inexpensive clearing agents, from gelatin to clay and can be bought a local brewing stores. But it will clear nicely if you let it sit for a few days.
just did it, with 7 litres of juice, juiced the apples, then waiting 10 days, bottled it and they charged really quick, (less then 12 hours), then put it in the fridge for 12 hours, when i opened it the top blew off and it foamed everywhere ( i lost about half the bottle), it is pretty sour, tastes more like a champagne (I did use champagne yeast)
@bradleytong Yes but... the time factor will vary greatly. For example, if I use concord grape juice instead of cider I can only let it ferment for three days or it will get harsh. So you will have to experiment.
@ikkepic The word "cap" makes me think you have bottle the cider, so yes the cap would stay on. If you are just making the starter it should have some cover just to keep dust and wayward bacteria out.
Thank you for this video! I make hard cider every year here in Western New York. I have used wild fermentation and store bought yeasts as well. Cyser (mead/cider) is something I have taken a liking to, and due to your videos, my family and I have a large garden of wild edibles from collected areas here in Upstate NY. Thank you for helping our Druid tradition here be better educated in honoring our home and seasons.
cant you use a baloon also? I made a wine for my parents christmas present when i was young using frozen concentrate grape juice and i remember putting a baloon on top.
Thanks for your swift reply, so I only need a campden tab for sanitising then? If I use a natural yeast that I have made up myself I can forget about the campden tab
@MrThommo1971 I did not want to kill the wild yeast on the apple peel. I wanted to use the wild yeast on the apple peel. Campden tabs are used to kill wild yeast so that you can then introduce a yeast bred for alcohol production and flavor.
absolutely right about the cider. I made a gallon batch let it sit for just 5 days then bottled for 24 hours, abv is about 3/3.5 percent, everyone so far loves it. great way to get a quick tasty batch of cider
but i already ahve the fabrcated fermentation locki and i added honey and cane sugar and brown sugar when i started it. can i take off the lock to add i without interrupting the process?
@BLLAARRRGG Gelatin can be used to clear beer but it usually involves adding one pint of treated water to five gallons of beer. But, since this cider is not pasturized it will continue to work so why bother clearing it anyway?
@hahabendover Yes it will have a higher alcohol content but it will also go very tart quickly and not be drinkable for a long time. Baker's yeast can be used.
@EatTheWeeds First time brewer here, I used an additional cup of sugar for just under a gallon batch, its coming along nicely, on day 5 now, how much longer would you suggest I let it ferment before chilling it?
@EatTheWeeds alright thank you. This also helped answer my other questions, experimenting with tart cherry, mango, and aloe vera (1/2 gal batches) as well. both the aloe vera and mango stopped showing signs of fermentation today, so i think i will bottle those asap and perhaps the cherry tonight.
@EatTheWeeds I ended up getting just about 9%abv, however it came out a bit harsh, may need months of aging at this point. I think I may cut the time down and end fermentation sooner. rather than letting it go for 10 days, i may just end fermentation at 6 or 7. I think i may still get at least 6% at that point, but hopefully some of the sweetness will come through
@EatTheWeeds it makes a lot of sense. I just bought another gallon of organic apple juice, im going to try to ferment it in the commercial bottle and give it 5 days.
Hi Deane, I have very much enjoyed your video. Very straightforward and with a clear message. I am trying to do my own cider and have been told that after the fermentation process the liquid must be transferred to another recipient to settle all the sediment before bottling. Would you agree with this or can I do the bottling straight after fermentation as you just did?
@taibatube You can do it either way. The sediment is edible and sediment can form even if you transfer it several times. It isn't a point to stress over.
Tried looking at your website. Just has the URL recurring as the path. You need to look at it and get it fixed. Congrats though on your vid, perhaps one of the most straight forward ones around, I esp like how you make your own yeast. Its all 100% natural, that means something. Cheers!!
I've really enjoyed your videos on hard cider and vinegar. I was wondering if you've thought about doing another fermentation video on pickling to create foods like sauerkraut and kimchi. I've been hard pressed to find good resources for pickling online, so it would be awesome if you did a video or article.
@scrm1 All brewing creates tiny amounts of methanol, nothing to worry about at all. IF you let if ferment too long it can get sour and harsh and can take years to mellow out, plus you'll need to add sugar.
Hi Deane, I enjoyed your video! I make handmade organic beer and recently made my first batch of organic cider - it was delicious! Used beer yeast (Nottingham), let it get pretty dry (around 1.008 specific gravity), bottled it and after it was carbed, pasteurized each bottle in 190 degree water.
@domandybiking Yes but know that yeasts are bred for different purposes. Bread yeast is bred to work quickly and produce a lot of gas. That is different than a yeast bred to produce a lot of alcohol. Champagne yeast is usually a good commercial choice. Costs a couple of dollars.
I have tried several different recipes on hard cider and this is the quickest and best tasting. Not sure of the exact alc. content but I can drink a couple glasses and feel it nicely. I ordered liquid champagne yeast and it works great. cheap and i have plenty to last me a good while. Would like to know if anyone has tried it with ale yeast.
@RTackle79 yes and yes, but the point of this recipe is to be low alcohol, flavorful, and quick. More alcohol changes that dynamic by increasing the harshness and the time it will take to mellow out... like a year.
Deane, thank you for the quick reply. In summary you can not make farmhouse style hard cider from an orchard that sprays their trees. (unminipulated) Wow, makes you think.
You use an organic apple to capture the wild yeast, but an orchard that sprays their trees still has viable juice for hard cider. So what am I missing here? Is it what the store sprays on them? Again, thanks for a great video!!!
First, thanks! Great info! A local orchard here presses cider once a week even in winter, however, they will NOT sell unpasturized cider. Your video was the answer. I made 2 identical starters, didn't smell good though but I forged ahead. Pitched one, the other I used to test my bottles for they had contained uncarbonated water. After filling there was a small amount left to sample. The lesson was what did not smell good tasted great !
Hey I was just wondering if I was to use 2 gallons of cider in a 3 gallon carboy would that be fine. Does it matter how close the liquid is to the top of the container? Would having quite a bit of extra space be fine, or would I be better off with it close to the top? Thanks.
So I picked up apple juice and lemonade juice today to make hard apple and hard lemon but I got a problem. I picked up "Simply" brand apple and lemon not realizing it has to be refridgerated at all times. I thought a more expensive brand would give a better taste and I could reuse the containers. Is it alright to use basically fresh juice, it says it has been pasteurized but has no additives, etc. I don't want to get food poisening. What do you think, I hope I can use it but im worried.
Relax... all is good... food poisoning is remote if not nearly impossible. Your juices are sweet and acidic. That, in the short term, discourages spoiling. Thus, now is the time to introduce the yeast and change it to what you want.... cider, or wine.
@EatTheWeeds Thanks for replying so quickly. One other question: The juices say to shake because there is so much stuff in there, once I add the yeast should I shake it every so often or just leave it. And when I remove the dead yeast cells should I just leave all the settlement with it. I don't know if that has much to do with the flavor of the juice. First time trying this so just want to make sure I do it right.
I'm making some with some apple juice with asorbic acid, which I don't think is a preservative after checking online. I used fleischmanns yeast in some hot water, tiny amount of water, to activate it. then added it. Will this yeast work? It's currently bubbling away.
So in order to carbonate hard cider, you need to seal/cap it in a bottle for a day and then put it in the fridge? What stops it from exploding during that day of sitting out if the yeast is still active. The only thing I am having trouble with is carbonating my hard cider which is a lot higher %, around 10 to 12%, will the same process work?
One day of carbonating should not blow up your bottle, a week maybe, a month perhaps (you can always crack the cap and let a little gas out.) If your cider is around 10 percent there might not be any sugar left for the yeast to eat to make carbonation. You might want to add a teaspoon of sugar to each bottle to do that. Also when the alcohol level gets too high most yeast can't work, depending upon the strain of yeast. Some are bred to tolerated higher alcohol content.
@EatTheWeeds I use red star champagne yeast which is for up to 14% so I should be good. I will try adding a teaspoon to each bottle, let it sit for a day, and than refridgerate it. Thanks
This is beautiful! Everyone should try make their own cider, it's simply better, & it's fun!
Orange juice makes no good fermented drink (from my experience).
I got a great recipe: pineapple and apple juice! (50/50).
& use raw fruit! because of better taste & preserving the nutrients and enzymes.
U could make cider without boosting the process with yeast, but it will take more time. At least it will get a nice taste from fermentation after a few days without yeast.
Love all your videos! I'm having trouble with my starter though. Used an organic apple and organic juice like you said. Works great for 2-3 weeks (adding a tsp of sugar every week) but then it looses it's fizz. I use a glass jar as we are trying to avoid plastic-would this make a difference? Or is it to cool? I just leave starter in pantry and we keep our home around 70F in winter. Any suggestions would be appreciated. :)
Will using commercial wine yeast and sugar in the same time frame produce a bit more alcohol? From my little bit of understanding cider is usually 3 - 8.5% depending on the style of cider you're going for. I'm looking for something more in the middle around 5 - 6%. I have about a gallon of apple juice I was letting ferment and on the 7th day (today) I bottled it. I'm currently waiting for it to prime which I'm hoping will be ready by tonight so I can throw it in the fridge to try some tomorrow.
how did you make the yeast starter? I don't like the taste of commercial yeast.
duwbryd 2 weeks ago
@duwbryd I detail it on my website. I used peelings from an organic apple in cider with no preservatives. But it is the luck of the draw if you get a good tasting yeast the first time.
EatTheWeeds 2 weeks ago
If i wanted the alcohol content to be higher how long should i allow it to ferment?
johnstamos27 2 weeks ago in playlist Favorite videos
@johnstamos27 As long as you want though there is a top end around 12% or so and it will taste eventually more like tart apple wine. However, one of the reasons to only ferment it for a few days it to keep it from getting harsh. The longer it ferments the more undrinkable it becomes which is why it cider and wine need to aged.
EatTheWeeds 2 weeks ago
Do you need to make a yeast starter????? please answer.. thanks
johnstamos27 3 weeks ago in playlist Favorite videos
@johnstamos27 Yes, or, you can buy commercial yeast. It is not expensive.
EatTheWeeds 3 weeks ago
I tried carbonating the cider in the carboy itself and it exploded. Never doing that again
takadi 1 month ago
@takadi Carboys are not designed to take pressure. The cider should be moved to bottles designed to take some pressure... om the other hand you know your yeast works.
EatTheWeeds 1 month ago
@EatTheWeeds
Do you know a good way to condition cider other than using plastic bottles?
takadi 1 month ago
@takadi I used to hang around weddings and get champagne bottles that would take a bottle cap.
EatTheWeeds 1 month ago
Just wanted to say your video was extremely helpful! I recently watched a TV program on the history of apples and in America it's primary use for a long time among the new settlers was hard cider... So that led me to want to make my own and I found this clip... Again thx for sharing! I too am a forager, i forage wild mushrooms (Morels, Chanterelles, puffballs), wild plants (Fiddleheads, leeks, dandelions, apples ect), and catch my own fish! You seem like a cool guy! Joe from Canada
TheNewMediaoftheDawn 1 month ago
What I actually do is charge it with some extra apple juice, not too much though
takadi 1 month ago
Hi. This looks so much easier and fun than other ways. I would like to end up with a still product (not worried about higher alcohol than the ~3%). Do I just put the 1G jug in the fridge when ferm. slows? Or transfer to clean jug to fridge? I used a champagne yeast, and it seems I may want to start checking flavors around day 3?
You mentioned before that you boil to sterilize. What's the minimum of time in boiling water for the bungs, airlocks, etc.?
Thanks for the great video and effort!
anneholcombe 1 month ago
toodles
anneholcombe 1 month ago
If you wanted a hire alcohol content could you just let it ferment for a day or two longer? Also, what kind of yeast works? Will any kind work?
zwithgol 2 months ago
@zwithgol Yes and yes but... the longer it works the closer it gets to being either sour or harsh or both require a year or more to smooth out, and then it will be sour. As for yeast, any yeast will do but yeast work in different ways and throw flavors. Any alcohol yeast will do, and a bread yeast will work. Bread yeasts produce more gas than alcohol, wine yeast more alcohol than gas. Wild yeast is a crap shoot. Sometimes good, some times not.
EatTheWeeds 2 months ago
This has been flagged as spam show
Hey, I bought an airlock and made a batch of Hard cider, but i didnt know that there had to be water in the airlock,i had the airlock on for about 20 hours before i put water in it, will this batch survive?
nwoisnow 2 months ago
I've done a bit of research and experimenting with hard cider over the last two years, and I have to say this is the best method I've found. It's simple, straight forward, and focuses on flavor as opposed to alcohol content.
User1005273 3 months ago
@User1005273 Thanks... a lot of people don't realize that. They keep wanting to boost the alcohol content. I was trying to reproduce that flavor I had in the fall orchards some 50 years ago.
EatTheWeeds 3 months ago
Thank you, Thank You, Thank You! After 2 failed attempts, I decided to make 4 different "starters" in 20oz bottles. The one that worked the best I used for my first successful gallon. What I didn't count on is just how good this stuff taste!!! I used 365 Organic Apple Juice and it is perfect. Also, my new starter worked just as fast as yours did in the video this time. Please keep up the great work that you are doing.
DJLCPA 4 months ago
@DJLCPA Thanks... some times it takes a few tries. But, one can get a very nice quick beverage out of it.
EatTheWeeds 4 months ago
@EatTheWeeds I was just thinking…I finally bought something from an organic food store and I used it to make booze.
DJLCPA 4 months ago
Speaking of mulberry, if you want to fast track fermentation without a good starter , mulberry is it. By the look of it I had it the first day but only checked after two. I figured that mulberry, being the fragile fruit it is, might be loaded with wild yeast ; sure enough its actively fermenting.
gwynedd1 6 months ago
Could you use the same routine with other fruits, such as peaches, blackberries and so on?
eddieyahooable 7 months ago
@eddieyahooable
He answered that as a yes. I plan on trying this will mulberry since do have a surplus.
gwynedd1 6 months ago
Dang, I want some!
Lavenderrose73 7 months ago
Deane, I wish we could be friends.
FallenKain 8 months ago
Hey Green Dean, This past week I made a good starter and yesterday I added it to a juice with no preservatives but nothing seems to be happening. I'm a little concerned because yours started in about a day, do you know what may have gone wrong?
Lester284L 9 months ago
@Lester284L No... my started in a day because my starter had been used before. It can take several days to two weeks for the first starter to show its working.
EatTheWeeds 9 months ago
Where and for how long can you store the yeast?
Do you ferment the cider in a warm dark place or do you leave it in the sun?
How do you leave it to charge?
BobLover101 9 months ago
@BobLover101 If dry yeast stores for years, if wet, put it in a bottle in the frig and give in a little sugard a fruit juice now and the. Never put anything fermenting in the sun unless you live in a very cold climate. Once you bottle it in a sealed container it will build up a charge, usually within a day which is why you also have to store it in the frig, or it will eventually explode.
EatTheWeeds 9 months ago
How can you control how alcoholic the beverage turns out?
Lester284L 10 months ago
@Lester284L You control it by how long you let it work and how much sugar it contains.
EatTheWeeds 10 months ago
@EatTheWeeds but how do you know the actual percentage?
Lester284L 10 months ago
@Lester284L By measuring the change of the sugar to alcohol with a hydrometer (inexpensive.) However,, this reicpe is designed to produce 3% alcohol or so. The biggest mistake people make with this recipe is not following it and trying to increase the amount of alcohol. That increases problems expontentially. It is what it is, a refreashing light drink. Full blown wine or beer requires more time, attention and materials.
EatTheWeeds 9 months ago
How do you deal with fermenting at higher temperatures? In the cooler months my cider tastes great, but in the summer when the weather gets warms, my yeast throws bad flavors.
hydrobell 10 months ago
@hydrobell Put it down cellar, or in the frig.
EatTheWeeds 10 months ago
@EatTheWeeds No cellars in Houston,TX, and I'm surprised you have one in Florida. I think the fridge may be too cold, but I'll try it.
hydrobell 10 months ago
@EatTheWeeds In warm places booze was usually made in the winter.
EatTheWeeds 10 months ago
excellent series
HeliosKagan 10 months ago
Hey Green Deane. Great video. I have tried making cider and in attempts to carbonate my cider before bottling i had some sugar. ive noticed that this ends up leaving me dead yeast at the bottom of my bottles which can be very unsightly and quickly turns people away from wanting to try it. Do you know any way i can be able to give that extra carbonation to my cider without getting the new crop of settlement on the bottom of my seltzer bottles? Any help appreciated! Thanks a ton
nomeansyes111 11 months ago
how long does it take to make a good cider mother?
valdezmiguel2 11 months ago
@valdezmiguel2 Hmmmm.... I'm not quite sure what you're asking. "Mother" is used in making vinegar, yeast is used to make wine. It can take wild yeast up to a couple of weeks to get vigorous. A mother is active from the start.
EatTheWeeds 11 months ago
@EatTheWeeds ah. my mistake. so the breadmaking rule about the yeast culture not giving its best flavour until a couple months does not apply?
valdezmiguel2 11 months ago
@valdezmiguel2 Well... wild yeast is a luck of the draw kind of thing. It can throw a good or bad flavor.
EatTheWeeds 11 months ago
@EatTheWeeds what do you use for sterilization? is there a natural solution?
valdezmiguel2 11 months ago
@valdezmiguel2 I use boiling water.
EatTheWeeds 11 months ago
Once my first batch of cider (after 3 weeks) is ready to bottle, how should I separate the dregs/yeast to put in a separate "starter" bottle? And at any point, do you remove the apple skins from the juice? I'm just wondering if they spoil after a set time of reacting with the sugar in the apple juice.
jnc06f 1 year ago
@jnc06f Just pour off the cider. You will get some yeast in the bottom of your bottles. I would filter out the large solids when you bottle.
EatTheWeeds 1 year ago
I think I did something wrong. I did all the steps right and waited till it was almost completely done bubbling but when I tried it, it was horrible. I think I may have let it ferment to long because it tasted like apple cider vinegar. Should I not wait until it stops bubbling? I just didn't want it to blow if I put the lid on it.
tweirup 1 year ago
@tweirup There is a limited amount of sugar in cider. If you let it work more than a few days it can turn sour and harsh. That is why it is allowed to ferment a few days. The recipe does not say wait until it stops bubbling. Just the opposit. You let it work vigorously for three to five days then bottle, charge, and chill. If you let it work it gets harsh. Add some sugar to the bottles and let it set for a couple of years.
EatTheWeeds 1 year ago
@EatTheWeeds Oh ok, the recipe I went off of said to add extra sugar at the beginning and wait till the bubbling is almost done. I used apple juice from the store but made sure it had very little ingrediants. So after 3 to 5 days, pour it into bottles, close the lids tight or loose? and than set them in the fridge. Is that correct. I want to try it again and see if I can do it right this time. So is it possible it turned into apple cider vinegar?
tweirup 1 year ago
Ok, got another question LOL! If I do the final bottling using glass bottles, am I apt to have them blowing up like grenades?
aguineapig 1 year ago
@aguineapig Depends... if you use champagne bottle perhaps not. If you put it in the frig a few days after making no because that brings the yeast's activity to zero. More so, the longer you let the yeast work the more tart and then sour the final product will be. If you want residual sweetness you put it in the frig fairly quickly.
EatTheWeeds 1 year ago
My wild yeast starter has some white stuff floating on the top... Is that the yeast or is it just mold?
aguineapig 1 year ago
@aguineapig If not froth from bubbles it could be mold. You can remove it.
EatTheWeeds 1 year ago
I've had my organic apple skin in the cider for 2 days shy of 2 weeks. The apple skin is beginning to grow a fungus on it. Should I remove the top and take it out, or is it alright to leave it in the cider until it's done fermenting?
jnc06f 1 year ago
@jnc06f Take it out and taste the cider.. if it is good, bottle.
EatTheWeeds 1 year ago
Forgive my ignorance if this has been answered already.
Using this method, is it possible to make the cider stronger (~10% alcohol) and still, as in no carbonation? Would that just involve letting it ferment longer?
Nekrosis3 1 year ago
@Nekrosis3 If you let the gas escape after you bottle it by leaving the cap loose it will have minimal or no carbonation. However, as it increases in alcohol content the sugar level goes down towards sour, and it develops harsh flavors that can take a year or two to mellow. So, if you want to let it work and get more alcohol, you have to taste it morning and night and stop it by putting it in the frig when it starts to go to far.
EatTheWeeds 1 year ago
@EatTheWeeds Ah, I see. I assume that adding a bit more sugar at the beginning of the process might help with the harshness? Or will it just result in yet more alcohol content?
Nekrosis3 1 year ago
@Nekrosis3 It will do both.
EatTheWeeds 1 year ago
you can also get a wine conditioner and let it sit longer, then use the conditioner to sweeten it up again without it starting to ferment
comes out tasting the same, but stronger and clearer... more like an apple wine then instead of a cider
mageac 1 year ago
Can this be done without a refrigerator? Do you just end up with a harder hard cider?
aguineapig 1 year ago
@aguineapig Yes, it can easily be done wtihout a refrigerator, however... it will keep on working and building up pressure and becoming less sweet. It won't take long before it become too harsh to drink and will need to age for a couple of years.
EatTheWeeds 1 year ago
This is the best recipe by far. I use champagne yeast for mine. dont go over Deanes recommended time or it'll taste awful. I let it ferm for 5 days put in my soda bottle and charge for a day then chill for a day. Taste great. I usually add a little brown sugar and cinnamon and juice concentrate to it before charging to give it a little more flavor. Taste fine like it is though. gonna try Ale yeast next time to see what it taste like. Have made about 20 gallons so far. Thanks Deane.
bjhendrix1976 1 year ago
Now I have two kinds of yeast. I bought the packets and I have regular looking all natural yeast and I have "Highly active" yeast. Which should I use? Also, I only have two 64 ounce jugs to use for the making of it. How much yeast should I put in each jug and what kind? Would the highly active make more alcohol content or just make it more vinegar?
Clodhopper432 1 year ago
@Clodhopper432 If they are yeast used to make wine or beer either will do, and you don't have to add much, perhaps a half a teaspoon per jug. It multiplies rapidly. (Highly active sounds like bread yeast.) Vinegar is a totally different process using bacteria to turn the alcohol in to vinegar.
EatTheWeeds 1 year ago
@EatTheWeeds I did use the regular yeast however I opted to use baking yeast... Im assuming any yeast will do the job but I may have a sacrifice to some flavor... is that right?
Clodhopper432 1 year ago
@Clodhopper432 Exactly. Yeast are bred for qualities, such as speed, flavor, gas production, alcohol production and tolerance to alcohol (yeast live essentially in their own sewage, which is alcohol.) Bread yeast works fast, produces a lot of gas, and has low tolerance of alcohol, but since this is a quick, low alcoholic beverage, that's ot really an issue. The only variable is flavor, but that is a chance with any yeast.
EatTheWeeds 1 year ago
Can you use actual apple cider or should it be apple juice?
Clodhopper432 1 year ago
@Clodhopper432 Cider or juice is fine. In the past, all apple juice was fermented so "cider" was the only way one could consume it. Then we had prohibition and apple juice -- non-alcoholic -- was sold. Then folk said apple juice, cider and hard cider. Over time the definitions have gone fuzzy with non-alcoholic apple juice also being called cider (some times unfiltered apple juice is called cider.) You can use any of it as long as it does not have any preservatives.
EatTheWeeds 1 year ago
Hi Deane.
Awesome videos.
I started making cider several years ago ( I think your videos were some of the ones I watched when I was learning).
I have a couple queries though.
- I'm using champagne yeast, do I need to add a yeast nutrient or is it okay without.
- Also, I'm making 23 litres so if I wanted more alcohol, can I add a kilo of sugar to the batch? Would that be a good strong cider?
DBTWENTYSIX 1 year ago
This has been flagged as spam show
i started my first ever batch the other day. it is now oct 15, and id like mine to be ready by halloween if possible. the stronger the alcohol content the better, but i also want it to taste good. i added brown sugar to mine and champagne yeast. its bubbling along great, but im not sure how long i should wait till i put it in bottles.
lane1030 1 year ago
i started my first ever batch the other day. it is now oct 15, and id like mine to be ready by halloween if possible. the stronger the alcohol content the better, but i also want it to taste good. i added brown sugar to mine and champagne yeast. its bubbling along great, but im not sure how long i should wait till i put it in bottles.
lane1030 1 year ago
Do you bottle cloudy or do you wait until it is clear ?
mattiazer 1 year ago
@mattiazer Cloudy is fine. It will settle.
EatTheWeeds 1 year ago
@EatTheWeeds won´t it just settle to the bottom of the bottle ? or what . thanks i´m new to this all , and my first cider making has been for fermentation 1 week now gravity 20 now i´m going to wait for it to be 10 before i bottle.
mattiazer 1 year ago
@mattiazer Yes. it will setting to the bottom of the bottle. It is edible. You can drink it or not. Most of it will stay on the bottom when you pour the cider out.
EatTheWeeds 1 year ago
@EatTheWeeds Ok thanks again , one more question if i want to make it clear do you think some chemicals to make it clear would be oki or will it effect the drink ?
mattiazer 1 year ago
@mattiazer There are inexpensive clearing agents, from gelatin to clay and can be bought a local brewing stores. But it will clear nicely if you let it sit for a few days.
EatTheWeeds 1 year ago
thumbs up if you also smoke green
pspkid225 1 year ago 2
@pspkid225 Not since college in the early 70s. As the local plant person of high profile I am the first place anyone would look for anything illicit.
EatTheWeeds 1 year ago
just did it, with 7 litres of juice, juiced the apples, then waiting 10 days, bottled it and they charged really quick, (less then 12 hours), then put it in the fridge for 12 hours, when i opened it the top blew off and it foamed everywhere ( i lost about half the bottle), it is pretty sour, tastes more like a champagne (I did use champagne yeast)
Earthlessness 1 year ago
did you know you can do this with any fruit juice :L
bradleytong 1 year ago
@bradleytong Yes but... the time factor will vary greatly. For example, if I use concord grape juice instead of cider I can only let it ferment for three days or it will get harsh. So you will have to experiment.
EatTheWeeds 1 year ago
what about temperature of storage for after yeast is put in, charging and after bottling?
Earthlessness 1 year ago
@Earthlessness Keep it at room temperature (warm) until fully charged then cool.
EatTheWeeds 1 year ago
Making the yeast and putting it away for 2 weeks... Is that with cap on or cap off?
ikkepic 1 year ago
@ikkepic The word "cap" makes me think you have bottle the cider, so yes the cap would stay on. If you are just making the starter it should have some cover just to keep dust and wayward bacteria out.
EatTheWeeds 1 year ago
Thank you for this video! I make hard cider every year here in Western New York. I have used wild fermentation and store bought yeasts as well. Cyser (mead/cider) is something I have taken a liking to, and due to your videos, my family and I have a large garden of wild edibles from collected areas here in Upstate NY. Thank you for helping our Druid tradition here be better educated in honoring our home and seasons.
Dreoilin 1 year ago
@argument48 Why would I do that?
EatTheWeeds 1 year ago
@EatTheWeeds
:-)
RonRay 1 year ago
cant you use a baloon also? I made a wine for my parents christmas present when i was young using frozen concentrate grape juice and i remember putting a baloon on top.
wheelori814 1 year ago
@wheelori814 Balloons can build up pressure and rocket off.
EatTheWeeds 1 year ago
Thanks for your swift reply, so I only need a campden tab for sanitising then? If I use a natural yeast that I have made up myself I can forget about the campden tab
MrThommo1971 1 year ago
@MrThommo1971 Campden tabs kill yeast. Use it to kill yeast you do not want to use. Then wait a day before adding any yeast you want to use.
EatTheWeeds 1 year ago
how come you didnt use campden tablets?
Do I need campden tabs if I don't use a yeast?
MrThommo1971 1 year ago
@MrThommo1971 I did not want to kill the wild yeast on the apple peel. I wanted to use the wild yeast on the apple peel. Campden tabs are used to kill wild yeast so that you can then introduce a yeast bred for alcohol production and flavor.
EatTheWeeds 1 year ago
absolutely right about the cider. I made a gallon batch let it sit for just 5 days then bottled for 24 hours, abv is about 3/3.5 percent, everyone so far loves it. great way to get a quick tasty batch of cider
MusicManArizona 1 year ago
@MusicManArizona Thanks for the feed back, Enjoy.
EatTheWeeds 1 year ago
Very responsible on the quality control. Two glasses to verify.
Hobohube 1 year ago
You mentioned in the video using Blackberrys.
Any tips for that?
BlueDogBushcraft 1 year ago
Good way to avoid GOVT taxes....like the country's forefathers did.
danieljh 1 year ago
@danieljh In the state I live in one can legally make 120 gallons of wine and beer per adult per household.
EatTheWeeds 1 year ago
I tried making my ciderbased on this video but after 3 days it stopped bubbling at all. :( what o i do
JenkemLover 1 year ago
@JenkemLover Try adding sugar .
EatTheWeeds 1 year ago
@EatTheWeeds
but i already ahve the fabrcated fermentation locki and i added honey and cane sugar and brown sugar when i started it. can i take off the lock to add i without interrupting the process?
JenkemLover 1 year ago
@JenkemLover Yes, there is no great problem as long as there is some outflow from the yeast (gas going up.)
EatTheWeeds 1 year ago
@EatTheWeeds
Well there is some froth at the top but no more bubbles coming up
JenkemLover 1 year ago
I have heard that you can use gelatin to make it clear after it is done, is this true and how would that be done if it is true?
BLLAARRRGG 1 year ago
@BLLAARRRGG Gelatin can be used to clear beer but it usually involves adding one pint of treated water to five gallons of beer. But, since this cider is not pasturized it will continue to work so why bother clearing it anyway?
EatTheWeeds 1 year ago
If I wanted it to have a higher alcohol content do I put more sugar and leave it longer? Also can I use bakers yeast:?
hahabendover 1 year ago
@hahabendover Yes it will have a higher alcohol content but it will also go very tart quickly and not be drinkable for a long time. Baker's yeast can be used.
EatTheWeeds 1 year ago
@EatTheWeeds First time brewer here, I used an additional cup of sugar for just under a gallon batch, its coming along nicely, on day 5 now, how much longer would you suggest I let it ferment before chilling it?
Great vid btw
MusicManArizona 1 year ago
@MusicManArizona It can grow hash quickly. I would taste it daily.
EatTheWeeds 1 year ago
@EatTheWeeds alright thank you. This also helped answer my other questions, experimenting with tart cherry, mango, and aloe vera (1/2 gal batches) as well. both the aloe vera and mango stopped showing signs of fermentation today, so i think i will bottle those asap and perhaps the cherry tonight.
Thank you
MusicManArizona 1 year ago
@EatTheWeeds I ended up getting just about 9%abv, however it came out a bit harsh, may need months of aging at this point. I think I may cut the time down and end fermentation sooner. rather than letting it go for 10 days, i may just end fermentation at 6 or 7. I think i may still get at least 6% at that point, but hopefully some of the sweetness will come through
MusicManArizona 1 year ago
@MusicManArizona That's why the fermenting time is short (and if you do something like concord grape juice three days is about the max.)
EatTheWeeds 1 year ago
@EatTheWeeds it makes a lot of sense. I just bought another gallon of organic apple juice, im going to try to ferment it in the commercial bottle and give it 5 days.
MusicManArizona 1 year ago
Hi Deane, I have very much enjoyed your video. Very straightforward and with a clear message. I am trying to do my own cider and have been told that after the fermentation process the liquid must be transferred to another recipient to settle all the sediment before bottling. Would you agree with this or can I do the bottling straight after fermentation as you just did?
taibatube 1 year ago
@taibatube You can do it either way. The sediment is edible and sediment can form even if you transfer it several times. It isn't a point to stress over.
EatTheWeeds 1 year ago
@EatTheWeeds thanks for that Deane!
taibatube 1 year ago
Tried looking at your website. Just has the URL recurring as the path. You need to look at it and get it fixed. Congrats though on your vid, perhaps one of the most straight forward ones around, I esp like how you make your own yeast. Its all 100% natural, that means something. Cheers!!
okiedokies 1 year ago
@okiedokies Thanks. Also, the URL can't be changed.
EatTheWeeds 1 year ago
I've really enjoyed your videos on hard cider and vinegar. I was wondering if you've thought about doing another fermentation video on pickling to create foods like sauerkraut and kimchi. I've been hard pressed to find good resources for pickling online, so it would be awesome if you did a video or article.
mycelium451 1 year ago
@mycelium451 Thanks for your comments. I will put it on my list of things to do.
EatTheWeeds 1 year ago
Is there any danger of accidentally creating methanol with this method or in letting it ferment for too long? Great vids btw.
scrm1 1 year ago
@scrm1 All brewing creates tiny amounts of methanol, nothing to worry about at all. IF you let if ferment too long it can get sour and harsh and can take years to mellow out, plus you'll need to add sugar.
EatTheWeeds 1 year ago
Hi Deane, I enjoyed your video! I make handmade organic beer and recently made my first batch of organic cider - it was delicious! Used beer yeast (Nottingham), let it get pretty dry (around 1.008 specific gravity), bottled it and after it was carbed, pasteurized each bottle in 190 degree water.
waynerooneysboot 1 year ago
could i jst mix baking yeast with the apple juice? plz reply sum1
domandybiking 1 year ago
@domandybiking Yes but know that yeasts are bred for different purposes. Bread yeast is bred to work quickly and produce a lot of gas. That is different than a yeast bred to produce a lot of alcohol. Champagne yeast is usually a good commercial choice. Costs a couple of dollars.
EatTheWeeds 1 year ago
@EatTheWeeds thing is i live in the uk do u know any shops ova here that sells champaine yeast?
domandybiking 1 year ago
@domandybiking Probably every one. It is common and from your part of the world.
EatTheWeeds 1 year ago
I have tried several different recipes on hard cider and this is the quickest and best tasting. Not sure of the exact alc. content but I can drink a couple glasses and feel it nicely. I ordered liquid champagne yeast and it works great. cheap and i have plenty to last me a good while. Would like to know if anyone has tried it with ale yeast.
bjhendrix1976 1 year ago
if u want to up the alcohol content, just add more sugar? or let it ferment longer?
RTackle79 1 year ago
@RTackle79 yes and yes, but the point of this recipe is to be low alcohol, flavorful, and quick. More alcohol changes that dynamic by increasing the harshness and the time it will take to mellow out... like a year.
EatTheWeeds 1 year ago
@EatTheWeeds o ok thanks
RTackle79 1 year ago
Excellent video, I will be trying this :)
TheChalkychalk 1 year ago
What's your opinion on using standard bread yeast for cider fermentation?
GeistGroth1989 1 year ago
@GeistGroth1989 Bread yeast can be used. It might work slower, producing more carbonation than alcohol.
EatTheWeeds 1 year ago
@EatTheWeeds good to know, thanks for the quick reply, i think i'll take your approach with the yeast on the appleskin
GeistGroth1989 1 year ago
Deane, thank you for the quick reply. In summary you can not make farmhouse style hard cider from an orchard that sprays their trees. (unminipulated) Wow, makes you think.
666coalminer 1 year ago
You use an organic apple to capture the wild yeast, but an orchard that sprays their trees still has viable juice for hard cider. So what am I missing here? Is it what the store sprays on them? Again, thanks for a great video!!!
666coalminer 1 year ago
@666coalminer Yeast is on the outside of the apple. Spraying kills the yeast.
EatTheWeeds 1 year ago
First, thanks! Great info! A local orchard here presses cider once a week even in winter, however, they will NOT sell unpasturized cider. Your video was the answer. I made 2 identical starters, didn't smell good though but I forged ahead. Pitched one, the other I used to test my bottles for they had contained uncarbonated water. After filling there was a small amount left to sample. The lesson was what did not smell good tasted great !
666coalminer 1 year ago
Drink the weeds!
Gunnarsguns 1 year ago
Hey I was just wondering if I was to use 2 gallons of cider in a 3 gallon carboy would that be fine. Does it matter how close the liquid is to the top of the container? Would having quite a bit of extra space be fine, or would I be better off with it close to the top? Thanks.
RamRugby 1 year ago
Two gallons in a three gallon carboy is fine.
EatTheWeeds 1 year ago
oh and a followup question, should i worry about acetone and methanol when distilling in the freezer?
Zyrog 1 year ago
I've frozen cider et cetera. Works well, especially if you freeze it twice. I've never had any problem with other chemicals when freezing.
EatTheWeeds 1 year ago
Have you ever tried distilling your cider through "jacking"? I'm contemplating doing it for my next batch; which is currently being made.
Zyrog 1 year ago
So I picked up apple juice and lemonade juice today to make hard apple and hard lemon but I got a problem. I picked up "Simply" brand apple and lemon not realizing it has to be refridgerated at all times. I thought a more expensive brand would give a better taste and I could reuse the containers. Is it alright to use basically fresh juice, it says it has been pasteurized but has no additives, etc. I don't want to get food poisening. What do you think, I hope I can use it but im worried.
tweirup 1 year ago
Relax... all is good... food poisoning is remote if not nearly impossible. Your juices are sweet and acidic. That, in the short term, discourages spoiling. Thus, now is the time to introduce the yeast and change it to what you want.... cider, or wine.
EatTheWeeds 1 year ago
@EatTheWeeds Thanks for replying so quickly. One other question: The juices say to shake because there is so much stuff in there, once I add the yeast should I shake it every so often or just leave it. And when I remove the dead yeast cells should I just leave all the settlement with it. I don't know if that has much to do with the flavor of the juice. First time trying this so just want to make sure I do it right.
tweirup 1 year ago
After the cider is down working the sediment is what you use as your yeast starter to put in fresh cider.
EatTheWeeds 1 year ago
how much apple juice did you use with your apple peel to make the yeast
andy1orlast 1 year ago
I used a gallon, but the amount is not critical.
EatTheWeeds 1 year ago
I'm making some with some apple juice with asorbic acid, which I don't think is a preservative after checking online. I used fleischmanns yeast in some hot water, tiny amount of water, to activate it. then added it. Will this yeast work? It's currently bubbling away.
Zyrog 1 year ago
Yes, it will work.
EatTheWeeds 1 year ago
So in order to carbonate hard cider, you need to seal/cap it in a bottle for a day and then put it in the fridge? What stops it from exploding during that day of sitting out if the yeast is still active. The only thing I am having trouble with is carbonating my hard cider which is a lot higher %, around 10 to 12%, will the same process work?
tweirup 1 year ago
One day of carbonating should not blow up your bottle, a week maybe, a month perhaps (you can always crack the cap and let a little gas out.) If your cider is around 10 percent there might not be any sugar left for the yeast to eat to make carbonation. You might want to add a teaspoon of sugar to each bottle to do that. Also when the alcohol level gets too high most yeast can't work, depending upon the strain of yeast. Some are bred to tolerated higher alcohol content.
EatTheWeeds 1 year ago
@EatTheWeeds I use red star champagne yeast which is for up to 14% so I should be good. I will try adding a teaspoon to each bottle, let it sit for a day, and than refridgerate it. Thanks
tweirup 1 year ago
Never mind, you answered in the video.
hellerZauberer 1 year ago
about what proof is it?
hellerZauberer 1 year ago
This is beautiful! Everyone should try make their own cider, it's simply better, & it's fun!
Orange juice makes no good fermented drink (from my experience).
I got a great recipe: pineapple and apple juice! (50/50).
& use raw fruit! because of better taste & preserving the nutrients and enzymes.
U could make cider without boosting the process with yeast, but it will take more time. At least it will get a nice taste from fermentation after a few days without yeast.
meisisme 1 year ago
Really great video, congrats.
btyahi 2 years ago
how much store bought yeast do you put in it?
nolanmontess87 2 years ago
None. That's the point of the organic apple, to collect wild yeast.
EatTheWeeds 2 years ago
amazing. best video i have seen on youtube!
tunafisher005 2 years ago
Thanks but I think the nude Britney Spears one edges me out just a little...
EatTheWeeds 2 years ago
ha i dont doubt it.
quick question: where can I find a glass bottle like the one you have?
tunafisher005 2 years ago
I bought it with juice in it, at most health food stores.
EatTheWeeds 2 years ago
you can find them in old houses or abandonded buildings or you can get it off a homebrew website or store
altoids18ROX 2 years ago
Love all your videos! I'm having trouble with my starter though. Used an organic apple and organic juice like you said. Works great for 2-3 weeks (adding a tsp of sugar every week) but then it looses it's fizz. I use a glass jar as we are trying to avoid plastic-would this make a difference? Or is it to cool? I just leave starter in pantry and we keep our home around 70F in winter. Any suggestions would be appreciated. :)
ConcernedMushroom 2 years ago
I would think it is done. I would taste it, add sugar if it is sour, and bottle it.
EatTheWeeds 2 years ago
Will using commercial wine yeast and sugar in the same time frame produce a bit more alcohol? From my little bit of understanding cider is usually 3 - 8.5% depending on the style of cider you're going for. I'm looking for something more in the middle around 5 - 6%. I have about a gallon of apple juice I was letting ferment and on the 7th day (today) I bottled it. I'm currently waiting for it to prime which I'm hoping will be ready by tonight so I can throw it in the fridge to try some tomorrow.