@BicycleLee I would. to a secondary, maybe even a tertiary. You could even add coagulants to make the yeast settle to the bottom. (i think its called Irish Moss) My first and only cider came out great! crystal clear and about 10% ABV. I kegged mine and it just getting crisper and tastier the longer it was in my kegerator. I used a strong champagne yeast that I picked up a local brew-your-own store.
crazy straws dot com for the cheap air lock.....and a cork...get the original one and put some water in it, or use a balloon, or a rubber, I used the first few times, some tubing, twisted up with a Bic pen, and put some water in it.
@glennmunro01 if you really a macguyver mofo......use some tubing, or some harder plastic and bend it....or get one of those bong or glass benders to make you up some...
ecoli? what if a vulture took a shit on yer apples? I think you should put a cork in the water bottle for the ait lock or figure out a way to attach it to the side of the bucket== I use a crazy straw....yes a crazy straw,,,,,remember...back in the day. I still had a couple.....with a cork...if you can find them still.....i put a little water in it...good to go.
I don't know of any way to do that. You could probably pasteurize it (heat to 180 degrees Fahrenheit), but you would loose alcohol content. Why would you want to stop fermentation? .
@luciddreams58 the only time you would want fermentation to stop is if you were bottling wine in which case you would just wait until your air lock totally quits bubbling and fermentation should be done enough to bottle with out exploding bottles and so forth
@FletcherHabit cold temperature naturally kills most yeast. Btw all because its bubbling still doesn't mean that the yeast are still active. yeast carbonates the liquid so what your seeing is just carbonation escaping.
@flybikes90 Ah I figured as much.. Im still new to all this but also SO2 (sulphor dioxide) builds up? at least in wines this happens and the remedy is to stir or agitate it out to improve flavor. Is this recommended in cider making too?
@FletcherHabit if you are using wild yeast like in the video campden tablets will kill it nicely about one tablet per gallon of liquid if you are using cultured yeast i am not sure what process would kill them off
unclefilthybill, if it's still bubbling then it's still fermenting. Yeast is still turning sugar into alcohol. Fuji apples are very sweet to begin with. Plus you added a pound of sugar, so you're going to top out at whatever alcohol content whatever yeast you used can tolerate. The fermentation stops whenever alcohol content gets high enough to kill the yeast or the yeast runs out of sugar. Just don't bottle it before fermentation stops cause otherwise you'll have shit blowing up...trust me
How long did it take to ferment? I ran 34 fuji apples through my home juicer and got about 1 gallon of juice, added about a pound of brown sugar and stopped it with a cheep air lock I got for $1 at Agway. It's been more than a month and it's still bubbling. Someone told me a gallon should only take about a month. Any idea?
its fall in new zealand. I liked this video. Homemade is clean not sterile. I have three trees. One fell over its a bumper crop as usual. Son wanted to cut down, i said Heck No! That tree is so abundant its a survivor and will recover! Very straight forward video.
hey dude,der was huge potential from dis vid,tink u made it more bout posin yo tatt,altho did find it interestin and feel pure dumb 4 not seein how easy de airlock was,but ive already designed a better 1,minus bottle plus 3-4 inches elephant tape
3:15 lol.... you sanitized the bucket for 2 hours, why'd you bother? Sneezing all over the place then handling and blowing through airlocks and drilling through them without even washing after....oh and the spoon with the lame ass rince...nice!!
I have a few more questions about your shine and the end product, and NONE of which our about sanitary... I can use all the precautions I wish in my own production and not set around on youtube trying to be a jackass like some of your other commenters and make fun of someone sharing INFO... What is the best way to send you my e-mail with out posting it on a comment?
For the most part, the sanitation concerns in homebrewing aren't so much about whether or not you're going to kill anyone, they're about getting the flavor you want by controlling for the particular critters you want to feed. Otherwise, the alcohol you eventually get will kill any pathogens
I mean, sure, if you're really grossly negligent, you could introduce ebola into the mix and murder everyone - but the main thing is whether or not you made something tasty that gets you drunk.
So you put in an airlock to... to keep the contamination *out* and vent gas? Hell, why not just attach the lid except for a crack to vent gas and not worry about contamination? You obviously don't give a shit about it anyway, why go to the trouble?
Let me tell you morons about sanitation. There wasn't such a word before lawyers. Our species has been drinking fermented and distilled beverages ever since we have been boiling water. We have been brewing and drinking every possible known concoction from the beginning. Booze has always been in all cultures, religions, and societies and it always will be. No one was ever worried about alcohol related deaths until the invention of the automobile and the creation of an ambulance chaser. (cont)...
(continued from previous comment)...So stop ragging this dude about how clean he made HIS brew and embrace his desire to pass on the heritage that all mankind has honored for so many centuries. To this I say luciddreams58 THIS BUD"S FOR YOU. HATS OFF AMERICA!!
Dude, don't let em hound ya about sanitation. The alcohol will kill pretty much anything you don't want in there. Looks exactly like how we do it down south. Only I usually use watermelons or strawberries...
right so you where makeing a air lock yes ????? a air lock costs 97p ??? your bottle of drink you used cost 70p ish and the tube cost at least £1 the cork came from a bottle of wine so thats at least £2 pound . thats £3.70 a air lock costs 97p. ummmm whats easyer and cheaper. you do the maths.
This fall, the tree that I got the apples from did not produce anything. Consequently I did not find myself with an overabundance of fruit. I probably could add a video from start to finish. Making alcohol is not rocket science. Fruit and yeast is really all that you need. The yeast will ferment and create alcohol. Adding sugar will increase the alcohol because it gives the yeast more food.
@luciddreams58 hello man, you could make your waterlock much more easier: just put the plastic tube into your fish tank , so it s much more nice to see it bubbling and also the fish can enjoy the process of the cidre making
Yeast needs oxygen to reproduce and by the looks of things you have a mighty amount of yeast already. If you carry on aerating the cider you will be wasting sugar resulting in a less alcoholic cider.
Yes, do not add more oxygen once it starts to ferment. The yeast can't even use it at that point and it will just react with your other ingredients. Generally you oxygenate when your mash has cooled and before adding the yeast.
what would happen if you added an air stone to the mash during fermentation? Do you think it would speed up the process and help during the chemical or would that make the cider into vinegar
@MrGixxer666 Wines and super-high gravity ciders are surprisingly resilient agaisnt infaction. Shit, wine was usually made by people stomping on to grapes with their festy yeast. Guess where the yeast would come from?
@MrGixxer666 The main bacteria you gotta worry about with brewing are the lacto types that vinegarize shit. However, with high alcohol stuff like wine things get pretty sterile simply from all the alcohol and CO2. With that said, yeah there needs to be a lot more sterilizing going on, brewing like this I'd figure a 30% chance of it going off. Sterilizing the heck out of everything brings that down to mayby 2-5% of it going wrong.
@MrGixxer666 Apple jack was originally made in wood barrels sitting outside a families cabin. Nothing was boiled or sanitized. There is a belief that the bacteria from day to day life outdoors, promoted and added to the flavor of the apple jack. Just like in open air Austrian brewing where they encouraged contaminants in the air to make a better beer.
@MrGixxer666 It's not surgery you f--ktard! Some of the best hooch in the world is made by inbred hillbillys wearing bibbed overalls cooking mash in old pots beside outhouses. I don't think this dudes flip-flops and metal bucket will hurt anyone!
i recently bourght this apple juice (i personally brew juices cause i cant be fucked to get any apples off a tree) and its real expensive shit freshly squeezed apples straight into the bottle. its damn gurd
the thing is im 15 years old and i blaitenly cannot get surved alcohol at stores so i brew in my room. funny ass shit.
well it was not a sterile environment, and so long as you have no infections sneezing won't change a thing. At this point about 30 people have drank my concoction, and nobody got sick, only drunk. So IMO this was a successful experiment. I'll be using brewers yeast this year, and hopefully I'll have an apple press and some better equipment. In the end, those apples, bakers yeast, and sugar made alcohol. That was the goal, and nobody died.
couldn't say really. I would speculate that it depends on the type of apples, where you got them, and most importantly temperature. I would guess maybe 3%? I would suggest adding yeast.
There is no local brew store where I'm from and I had to use those apples. Chlorine is a safe sanitizer if used properly, it's much better than not disenfecting. I do plan on getting a press and the specific equipment needed to make quality cider next year. This was just an experient. However you never can be too safe when dealing with bacteria. So I will second your reply and say to be safe. I ended up with about 10 gallons and at least ten different people drank this hooch, it was hooch.
do you mean tell you the exact proportions of ingredients? It really doesn't matter. This is the bottom line...yeast turns sugar into alcohol. If you put sugar and yeast together, you will get alcohol. I'm not sure on the temperature that bakers yeast requires because nobody uses bakers yeast to make alcohol, but what I made is very drinkable, and many different people have drank it, most people say "this taste like apple juice." I around 72 degrees farenheit is probably the best temp.
I cant believe you just used bakers yeast.why not go to the local home brew store and get some real champagne or cider yeast. it really does make a huge difference. and please dont use just straight chlorine bleach for sanitizer, they make real specific cleaners just for that sort of thing that cant kill you. dude, I love the fact you are making your own cider, but please be careful following these instructions people.
Yep...I added 3 tbsp worth of plain bakers yeast and five more cups of sugar. On this particular batch I didn't get any bubbling in the bottle, but I think it's because this bucket wasn't air tight. I didn't pasteurize either, but I picked every apple so I don't have to worry about salmonela or e-coli. It's very alcoholic, probably about 20% by vol. I say that because I drank 24 ounces and passed out on the couch. I have a high tolerance for alcohol. Good luck
yeah, this is me, the dude in the video. Just wanted to say, for all the germafobes out there, I'm going to pasteurize the results, and I ended up adding more sugar and yeast because the "wild yeast" never did anything, at least I never got any bubbling in the "air Lock." However some hard pear cider that I made bubbled for about a week. It's an ongoing experiment and my first shot at it, so we'll see. I'll keep whoever gives a shit posted on the results.
pick yourself up a hydrometer, and a food grade fermenting bucket. also do not use bleach unless thoroughly rinced!
bigniall666 2 months ago
@bigniall666
Star San Sanitizer is the best on the market. No Rinse, food grade and a little goes a long way. Like 2 tablespoons per 5 gallons...
EatShiteAholes 1 week ago
This has been flagged as spam show
Some people want young white females to mix with non-white males.
I made a one-minute video highlighting a very tiny sample of race-mixing advertisements.
I love white people, and I am opposed to race-mixing. But I do not hate non-whites.
If you click on my name “autumntree2011” highlighted in blue below this comment, you can watch my video.
(I'm not a fan of Hitler or KKK.)
autumntree2011 4 months ago
so what happens next? Do you rack it? does everything settle out?
BicycleLee 5 months ago
@BicycleLee I would. to a secondary, maybe even a tertiary. You could even add coagulants to make the yeast settle to the bottom. (i think its called Irish Moss) My first and only cider came out great! crystal clear and about 10% ABV. I kegged mine and it just getting crisper and tastier the longer it was in my kegerator. I used a strong champagne yeast that I picked up a local brew-your-own store.
EatShiteAholes 1 week ago
nice Vape!
gdizzlepotts 5 months ago
BUY AN AIRLOCK !!!!
conduct623 5 months ago
@conduct623 Why? What's wrong with the one he made?
hpjunky70 1 month ago
@conduct623
usually $1 or less at any brew store
EatShiteAholes 1 week ago
Nice tattoo... is that a Liger, bred for its magic abilities?
soiledmcribs 5 months ago 4
The problem using wild yeast is inconsistent fermentations hence uncontrolled flavours.
The term for beers produced using wild yeast is Lambic, certainly an acquired taste.
Keep up the good work!
corvettecentral 6 months ago
crazy straws dot com for the cheap air lock.....and a cork...get the original one and put some water in it, or use a balloon, or a rubber, I used the first few times, some tubing, twisted up with a Bic pen, and put some water in it.
glennmunro01 7 months ago
@glennmunro01 if you really a macguyver mofo......use some tubing, or some harder plastic and bend it....or get one of those bong or glass benders to make you up some...
glennmunro01 7 months ago
dont drill yer dicky.....
glennmunro01 7 months ago
ecoli? what if a vulture took a shit on yer apples? I think you should put a cork in the water bottle for the ait lock or figure out a way to attach it to the side of the bucket== I use a crazy straw....yes a crazy straw,,,,,remember...back in the day. I still had a couple.....with a cork...if you can find them still.....i put a little water in it...good to go.
glennmunro01 7 months ago
At 1.52 God Blast You and God Blast You. Blast not bless, Joke.
terry29ce14 8 months ago
THEY TOOK ARE JOBS !!!!!!!!!!!!
ridicule401 9 months ago
Comment removed
flybikes90 8 months ago
@ridicule401 THEY DOOK OUR DERRRR!
flybikes90 8 months ago
@flybikes90 THEY OOK A ERRRRRRR!
!
ridicule401 8 months ago
I don't know of any way to do that. You could probably pasteurize it (heat to 180 degrees Fahrenheit), but you would loose alcohol content. Why would you want to stop fermentation? .
luciddreams58 10 months ago 2
@luciddreams58 the only time you would want fermentation to stop is if you were bottling wine in which case you would just wait until your air lock totally quits bubbling and fermentation should be done enough to bottle with out exploding bottles and so forth
84jgk 5 months ago
whats a good chemical-free way to kill the yeast/ stop fermentation?
FletcherHabit 10 months ago
@FletcherHabit everything is a chemical so nothing is good. you could bring the temperature down to like 40 degrees to kill them or heat it up to 160
flybikes90 8 months ago
@flybikes90 Thanks for the info. sure all is chemical but there are harmful ones and harmless ones and everything inbetween
FletcherHabit 8 months ago
@FletcherHabit cold temperature naturally kills most yeast. Btw all because its bubbling still doesn't mean that the yeast are still active. yeast carbonates the liquid so what your seeing is just carbonation escaping.
flybikes90 8 months ago
@flybikes90 Ah I figured as much.. Im still new to all this but also SO2 (sulphor dioxide) builds up? at least in wines this happens and the remedy is to stir or agitate it out to improve flavor. Is this recommended in cider making too?
FletcherHabit 8 months ago
@FletcherHabit Sulfur dioxide is actually added into wine as a preservative, Keeps the fruit from spoiling. You can also use it in cider.
flybikes90 8 months ago
@FletcherHabit if you are using wild yeast like in the video campden tablets will kill it nicely about one tablet per gallon of liquid if you are using cultured yeast i am not sure what process would kill them off
84jgk 5 months ago
unclefilthybill, if it's still bubbling then it's still fermenting. Yeast is still turning sugar into alcohol. Fuji apples are very sweet to begin with. Plus you added a pound of sugar, so you're going to top out at whatever alcohol content whatever yeast you used can tolerate. The fermentation stops whenever alcohol content gets high enough to kill the yeast or the yeast runs out of sugar. Just don't bottle it before fermentation stops cause otherwise you'll have shit blowing up...trust me
luciddreams58 10 months ago
This has been flagged as spam show
@luciddreams58 please, tell us more about the explosions.
BBQkrewe 4 months ago
How long did it take to ferment? I ran 34 fuji apples through my home juicer and got about 1 gallon of juice, added about a pound of brown sugar and stopped it with a cheep air lock I got for $1 at Agway. It's been more than a month and it's still bubbling. Someone told me a gallon should only take about a month. Any idea?
unclefilthybill 10 months ago
Yeah might want to sterilize that "airlock" before you use it... haha
Crypticx666 10 months ago
Aren't those plastic plants in the aquarium?
Soldier957 10 months ago
its fall in new zealand. I liked this video. Homemade is clean not sterile. I have three trees. One fell over its a bumper crop as usual. Son wanted to cut down, i said Heck No! That tree is so abundant its a survivor and will recover! Very straight forward video.
skyehawk1 11 months ago
hell if it works and no one died then whats the problem...way to go guy...looks good
aikidojoe1 11 months ago
I loved it can you add more videos of your cider making?
bradb1982 1 year ago
dude was proud of that fish tank
CMSORRELLS 1 year ago
@CMSORRELLS Show em the fish tank.
donteatthebread 11 months ago
WAS THAT A FOOD BUCKET
MrJRR67 1 year ago
2:56 better watch how you drill or you could lose something very important to you
confettistar 1 year ago
2:56 better watch how you drill or you could loose something very important to you
confettistar 1 year ago
tht looked delicious man what kind of apples?
patti628 1 year ago
hey dude,der was huge potential from dis vid,tink u made it more bout posin yo tatt,altho did find it interestin and feel pure dumb 4 not seein how easy de airlock was,but ive already designed a better 1,minus bottle plus 3-4 inches elephant tape
TheSenior53 1 year ago
@TheSenior53 go to school and learn to spell , cause no one knows what the hell your trying to say
HOPPERFZR 1 year ago
@HOPPERFZR fuk of u homo prik,
TheSenior53 1 year ago
Shouldnt you drill the holes and make airlock before making cider?
axdrius 1 year ago
this is awesome
MastrShake420 1 year ago
Where do i find wendys mom?
MegaDuke1 1 year ago
Comment removed
StabbyMcButterPants 1 year ago
3:15 lol.... you sanitized the bucket for 2 hours, why'd you bother? Sneezing all over the place then handling and blowing through airlocks and drilling through them without even washing after....oh and the spoon with the lame ass rince...nice!!
cormaccrawley 1 year ago
I have a few more questions about your shine and the end product, and NONE of which our about sanitary... I can use all the precautions I wish in my own production and not set around on youtube trying to be a jackass like some of your other commenters and make fun of someone sharing INFO... What is the best way to send you my e-mail with out posting it on a comment?
nlfd69l2 1 year ago
"Why does this cider taste like fish and snot?"
"Shut up and drink it!"
Perilous3D 1 year ago 21
@Perilous3D That's a good one:)
hpjunky70 1 month ago
1:54 Bless you
Ginoattolino 1 year ago
For the most part, the sanitation concerns in homebrewing aren't so much about whether or not you're going to kill anyone, they're about getting the flavor you want by controlling for the particular critters you want to feed. Otherwise, the alcohol you eventually get will kill any pathogens
I mean, sure, if you're really grossly negligent, you could introduce ebola into the mix and murder everyone - but the main thing is whether or not you made something tasty that gets you drunk.
lmorchard 1 year ago
So you put in an airlock to... to keep the contamination *out* and vent gas? Hell, why not just attach the lid except for a crack to vent gas and not worry about contamination? You obviously don't give a shit about it anyway, why go to the trouble?
Oprime15 1 year ago
I think you might have some cork shavings in your cider after drilling it over top of the bucket!
thelastleroy 1 year ago
could you make up to 90% cider if you wanted then haha?
melpa04 1 year ago
Yup thats how ya do it! Bunch of yuppies think you need some fancy shit....
Goatboy44spl 1 year ago
Let me tell you morons about sanitation. There wasn't such a word before lawyers. Our species has been drinking fermented and distilled beverages ever since we have been boiling water. We have been brewing and drinking every possible known concoction from the beginning. Booze has always been in all cultures, religions, and societies and it always will be. No one was ever worried about alcohol related deaths until the invention of the automobile and the creation of an ambulance chaser. (cont)...
whitscot 1 year ago
(continued from previous comment)...So stop ragging this dude about how clean he made HIS brew and embrace his desire to pass on the heritage that all mankind has honored for so many centuries. To this I say luciddreams58 THIS BUD"S FOR YOU. HATS OFF AMERICA!!
whitscot 1 year ago
Comment removed
whitscot 1 year ago
any of you ladies bringing this guy home to meet the folks???
i wonder if sneezing if the cider adds to the flavor?? or the blosing of cork shavings??? or his breath??? or that chep drill hes using?? or....????
kegtoe 1 year ago
Dude, don't let em hound ya about sanitation. The alcohol will kill pretty much anything you don't want in there. Looks exactly like how we do it down south. Only I usually use watermelons or strawberries...
Wallythe4th 1 year ago
this guy is stoned or drunk not sure lol
pspkid225 1 year ago
@pspkid225 im guessing that guy had another 10 litres of that stuff but not anymore..
Deathowl90 1 year ago
@ luciddreams58 , what percent alcohol is it? thanks
DKMAN86 1 year ago
right so you where makeing a air lock yes ????? a air lock costs 97p ??? your bottle of drink you used cost 70p ish and the tube cost at least £1 the cork came from a bottle of wine so thats at least £2 pound . thats £3.70 a air lock costs 97p. ummmm whats easyer and cheaper. you do the maths.
ollieandserena 1 year ago
in Punjab big big ass holes living , so don't even think about it, he he he.
eshii777 1 year ago
can u eat cider or drink?
xx9MMxx 1 year ago
This fall, the tree that I got the apples from did not produce anything. Consequently I did not find myself with an overabundance of fruit. I probably could add a video from start to finish. Making alcohol is not rocket science. Fruit and yeast is really all that you need. The yeast will ferment and create alcohol. Adding sugar will increase the alcohol because it gives the yeast more food.
luciddreams58 1 year ago
@luciddreams58 you dont even need that =P ive made alcohol out of water just add some sugar and badaboom
scar504 1 year ago
@luciddreams58 hello man, you could make your waterlock much more easier: just put the plastic tube into your fish tank , so it s much more nice to see it bubbling and also the fish can enjoy the process of the cidre making
spinjero 1 year ago
@spinjero I lol'd hard.
ReasonablyChic 8 months ago
@luciddreams58 why dont you just put the plastic tube in the fish tank? much more easy and good for the fish ! no joking dude!
spinjero 1 year ago
could you do a video from start to finish?
yoramaratesme 1 year ago
Yeast needs oxygen to reproduce and by the looks of things you have a mighty amount of yeast already. If you carry on aerating the cider you will be wasting sugar resulting in a less alcoholic cider.
tomkupai 1 year ago
Nice video! How much alcohol did you get?
ostmash 1 year ago
Bless you!!!!
corvettecentral 1 year ago
My friend you are a true moonshiner LOL
gypshasballs22 1 year ago
This should be called "how to live dangerously with a drill" lol
btyahi 2 years ago
so hang on...
i have to exygenate my mash first, and then once it starts to ferment, add no more oxygen?
matprithellodave 2 years ago
Yes, do not add more oxygen once it starts to ferment. The yeast can't even use it at that point and it will just react with your other ingredients. Generally you oxygenate when your mash has cooled and before adding the yeast.
riothero313 2 years ago
Show 'em the damm fish tank!
wallyshaw 2 years ago
what method did ya use to juice your apples? do i need to buy a juicer?
heligreasemonkey 2 years ago
you are aware that you didn't make a still... all you did is make an airlock so the co2 can escape with no air getting in....
falkura 2 years ago
I believe he corrected himself when he described his cork contraption as an airlock. I could, of course, be mistaken.
DenverSantaBarbara 2 years ago
@falkura worked, didnt it?
RlyFlyAznGuy 2 years ago
THIS GUY CLEARLY IS A "WAGONHEAD"!
mrdaztec 2 years ago 2
make sure you clean your stiring utensil if you leave it sitting in your sink very good way too bring bacteria into your mash
seththepunk 2 years ago
First off: Bless ya' for sneazin' :)
Second: I was impressed with the hole-in-cork solution. I am gonna use that idea.
emolater2 2 years ago
what do i do if i only have a clean spoon to stir with.
xFatalPopshoTx 2 years ago 30
@xFatalPopshoTx
only god knows
TKKPicturesPresents 2 years ago
i didnt use a hydrometer but when i was pasturizing it , it stunk up my house with the smell of alcohol
smelt stronger than wiskey
ohiostateking 2 years ago 2
i got drunk as fuck before school from only a half a water bottle full
and it smells strong as fuck
ohiostateking 2 years ago 2
i did this without a still and its fuckin 85 proof
ohiostateking 2 years ago 2
Comment removed
drunkfux1 2 years ago
how'd you manage that? yeast usually only lives to a max of 20%, please tell me how you managed a 42.5%.
unless you freeze distilled it or something.
niertap 2 years ago
3 Cups of bleach? That"s massive overkill.
Then he sneezes while making the air lock.....
nice.
Twicebakedtaters 2 years ago 2
whats the tubing and the cork for?
PsilocybinDream 2 years ago
Just a note: if you are watching this you shouldn't be using a drill with the material on your lap or in your hand. Safety first.
Christianyurt 2 years ago
what was the finished product like....dry, sour, alchohal content. im brewing my own this season just curious
bwillz1986 2 years ago
what would happen if you added an air stone to the mash during fermentation? Do you think it would speed up the process and help during the chemical or would that make the cider into vinegar
FORDHAMMAN 2 years ago
what would happen if you tried adding a airstone to the mash. would it speed up the fermentation process
FORDHAMMAN 2 years ago
I have that same drill !LOL
courtneyblushtg 2 years ago
this is probably the worst and most unsanitary way of making cider i have ever seen! PERIOD!
MrGixxer666 2 years ago 3
and...it works...nobody died...didn't waste any apples.
luciddreams58 2 years ago 24
@luciddreams58 bet ye all had mudda fukr hangovers tho LMAO
TheSenior53 1 year ago
@MrGixxer666 Wines and super-high gravity ciders are surprisingly resilient agaisnt infaction. Shit, wine was usually made by people stomping on to grapes with their festy yeast. Guess where the yeast would come from?
duckmonsterX 1 year ago
@MrGixxer666 The main bacteria you gotta worry about with brewing are the lacto types that vinegarize shit. However, with high alcohol stuff like wine things get pretty sterile simply from all the alcohol and CO2. With that said, yeah there needs to be a lot more sterilizing going on, brewing like this I'd figure a 30% chance of it going off. Sterilizing the heck out of everything brings that down to mayby 2-5% of it going wrong.
duckmonsterX 1 year ago
@MrGixxer666 "sanitary" is overrated.
JuryDutySummons 1 year ago
@JuryDutySummons
I'm sure he made a very good cider vinegar.
MrGixxer666 1 year ago
@MrGixxer666 how is that unsanitary
RCraigful 1 year ago
@MrGixxer666 Apple jack was originally made in wood barrels sitting outside a families cabin. Nothing was boiled or sanitized. There is a belief that the bacteria from day to day life outdoors, promoted and added to the flavor of the apple jack. Just like in open air Austrian brewing where they encouraged contaminants in the air to make a better beer.
StabbyMcButterPants 1 year ago
@MrGixxer666 It's not surgery you f--ktard! Some of the best hooch in the world is made by inbred hillbillys wearing bibbed overalls cooking mash in old pots beside outhouses. I don't think this dudes flip-flops and metal bucket will hurt anyone!
libertyORrevolution 1 year ago
For the price of that bucket u cud get like 10 litres of cheap cider
scrateismyword 2 years ago
but you can use the bucket over and over.
oxman0313 2 years ago
but you use it again
so the price of that bucket could eventually be 40 litres
SoundOfAShark 2 years ago
i recently bourght this apple juice (i personally brew juices cause i cant be fucked to get any apples off a tree) and its real expensive shit freshly squeezed apples straight into the bottle. its damn gurd
the thing is im 15 years old and i blaitenly cannot get surved alcohol at stores so i brew in my room. funny ass shit.
SoundOfAShark 2 years ago 3
nice me too
philytheking 2 years ago
how u do it men send me a messege
antarEmir 2 years ago
same my man, i got 2 Galons of apple cider on the go and a galon of apple whine. cant wait till like 4-6 weeks ^^ piss up galore rofl
themuffintree101 2 years ago
well aslong as you invite me round mate its alright ;)
SoundOfAShark 2 years ago
well it was not a sterile environment, and so long as you have no infections sneezing won't change a thing. At this point about 30 people have drank my concoction, and nobody got sick, only drunk. So IMO this was a successful experiment. I'll be using brewers yeast this year, and hopefully I'll have an apple press and some better equipment. In the end, those apples, bakers yeast, and sugar made alcohol. That was the goal, and nobody died.
luciddreams58 2 years ago
who cares about the sneezing!
rofl
im more interested in your ways in making that awesome hard cidar!
SoundOfAShark 2 years ago
Bleached for 3 hours to clean bucket, then drills hole in lid right next to cleaned and fermenting cider? thats a clean environment mate, lol.
realitylicker 2 years ago
a-choo, a-choo! nice vid man
fallingzeppelin69 2 years ago
Finally, a video that doesn't use all kinds of overpriced fermenting equipment! You're my hero.
csalyer 2 years ago
thats a hell of fish tank man.
I thought you were gona drill into your crotch at one point!
stobeseo 2 years ago
bless u
MOODYSCOOBY 2 years ago
couldn't say really. I would speculate that it depends on the type of apples, where you got them, and most importantly temperature. I would guess maybe 3%? I would suggest adding yeast.
luciddreams58 2 years ago
yeah, I do like the color blue...the kitchen is the only room that color in my house, the other walls are red and black.
The hooch turned out great, I even ended up with a 2 litter bottle that was carbonated. I'm getting a press this year.
luciddreams58 2 years ago
Sweet Im gonna have to try that. So with the apple skin I dont have to add any yeast? How strong would you say the alcohol content is?
SappysPlace 2 years ago
Man you really like the color blue
SappysPlace 2 years ago
how did it turn out?
whamfan87 2 years ago
hmm keep on doing it with the drill hmmm
mcsambuca 2 years ago
There is no local brew store where I'm from and I had to use those apples. Chlorine is a safe sanitizer if used properly, it's much better than not disenfecting. I do plan on getting a press and the specific equipment needed to make quality cider next year. This was just an experient. However you never can be too safe when dealing with bacteria. So I will second your reply and say to be safe. I ended up with about 10 gallons and at least ten different people drank this hooch, it was hooch.
luciddreams58 3 years ago
do you mean tell you the exact proportions of ingredients? It really doesn't matter. This is the bottom line...yeast turns sugar into alcohol. If you put sugar and yeast together, you will get alcohol. I'm not sure on the temperature that bakers yeast requires because nobody uses bakers yeast to make alcohol, but what I made is very drinkable, and many different people have drank it, most people say "this taste like apple juice." I around 72 degrees farenheit is probably the best temp.
luciddreams58 3 years ago
I cant believe you just used bakers yeast.why not go to the local home brew store and get some real champagne or cider yeast. it really does make a huge difference. and please dont use just straight chlorine bleach for sanitizer, they make real specific cleaners just for that sort of thing that cant kill you. dude, I love the fact you are making your own cider, but please be careful following these instructions people.
v2comp 3 years ago
fuck you this is safe. don't be a bitch...
bobbycamp101 3 years ago
ya your a fucking dink v2comp
oneeighthundredtwosi 2 years ago
ok so can you tell me wat to do step by step,im kinda lost,please tell me this looks so fun! please reply to me
fizzy408 3 years ago
ayy this is my new acount v
v
v just reply to me
fizzy408 3 years ago
ok so can you tell me wat to do step by step,im kinda lost,please tell me this looks so fun!
eneslemon 3 years ago
so bakers yeast will work?
wpro3 3 years ago
Yep...I added 3 tbsp worth of plain bakers yeast and five more cups of sugar. On this particular batch I didn't get any bubbling in the bottle, but I think it's because this bucket wasn't air tight. I didn't pasteurize either, but I picked every apple so I don't have to worry about salmonela or e-coli. It's very alcoholic, probably about 20% by vol. I say that because I drank 24 ounces and passed out on the couch. I have a high tolerance for alcohol. Good luck
luciddreams58 3 years ago
cool! man I will be making this, but do you highly recommend this.
sjk5000 3 years ago
yeah, this is me, the dude in the video. Just wanted to say, for all the germafobes out there, I'm going to pasteurize the results, and I ended up adding more sugar and yeast because the "wild yeast" never did anything, at least I never got any bubbling in the "air Lock." However some hard pear cider that I made bubbled for about a week. It's an ongoing experiment and my first shot at it, so we'll see. I'll keep whoever gives a shit posted on the results.
luciddreams58 3 years ago