Have you tried letting it ferment with the natural yeast on the apple skin? If so, how were the results? Also, in what temperature range does the fermentation take place?
Hi Im in my 8th week of fermenting and I have racked my cider. I want to try honey do i need to add more yeast? or will the original yeast be all I need? and how long until I rack again. about 3/4lds of honey 5 gallon carboy thanks for all your help!!
Your original yeast is fine, and will happily munch away at the new sugars. Dissolve the honey with a little bit of just-boiled water, to make it pour easier. Stir gently after pouring, and try to avoid aeration in the carboy. A little bit of yeast energizer and/or nutrient might be a good idea, if you havent already put some in. Rack again in another 8 weeks, then let it age in a dark, cool place until at least late Spring, and bottle if it is clear and the S.G. is around 1.000/.997 range.
Multiple layers gives a better juice output. If you put all of the pommace into a single bag, the juice in the center has a harder time migrating out. Several thinner layers reduces this issue.
Nope! General rule is - Add 1 tablet (crushed) per 1 gallon of juice, cover (but not too tightly - allow gas to escape), wait 24 hours, and pitch your yeast. It is a REALLY good idea to add yeast nutrient. I use something called "Super Ferment" and I add 3 teaspoons per 5 gallons.
Thanks for the quick reply! I'm going to start some hard cider this evening and have some sulfite from my local brew store to help sanitize the must. I was worried it might kill the yeast if I didn't rack the must prior to pitching. Your tips are very much apprecited!
Pretty much all day. We started at around 11:00 a.m. and finished at around 7:00 p.m. It was a pretty long and tiring process, but, still, a lot of fun. It's almost time to do it again for this year. I will not be filming it again this year, but I do expect to put up a couple videos showing the equipment, due to numerous requests for more details.
Hi nice set up!! where can i get one? your marsher /shreader i would like to make one,could you post a better video of the parts i could not see very well in the apple box?Could give a parts list maybe thanks unclemilty
nice vids man. it's a bit more involved of a process than I would generally like, but looks like a family event which is cool. :) Thanks for taking the time to video and post it.
what do you use to put in between the layers, does plywood do the trick or does it need to be grooved for a better juice flow.
Dixoking 8 months ago
Have you tried letting it ferment with the natural yeast on the apple skin? If so, how were the results? Also, in what temperature range does the fermentation take place?
kjaks 1 year ago
and I thought brewing beer was hard work...
Diamob 1 year ago
alguien podria traducir el video
poner la URL
muchas gracias
donapc2006 2 years ago
se podia traducir el video a español
donapc2006 2 years ago
Hi Im in my 8th week of fermenting and I have racked my cider. I want to try honey do i need to add more yeast? or will the original yeast be all I need? and how long until I rack again. about 3/4lds of honey 5 gallon carboy thanks for all your help!!
sims2bavaroTd 3 years ago
Your original yeast is fine, and will happily munch away at the new sugars. Dissolve the honey with a little bit of just-boiled water, to make it pour easier. Stir gently after pouring, and try to avoid aeration in the carboy. A little bit of yeast energizer and/or nutrient might be a good idea, if you havent already put some in. Rack again in another 8 weeks, then let it age in a dark, cool place until at least late Spring, and bottle if it is clear and the S.G. is around 1.000/.997 range.
32bituser 3 years ago
great this helps me so much love your videos. long time cider presser fisrt time with hard cider.
sims2bavaroTd 3 years ago
what are those tablits?
singful 3 years ago
they are campden tablets they kill the natural yeast in the cider 1 per gallon
sims2bavaroTd 3 years ago
what's the point of doing different cheese layers, why not put it all in once ?
blayney 3 years ago
Multiple layers gives a better juice output. If you put all of the pommace into a single bag, the juice in the center has a harder time migrating out. Several thinner layers reduces this issue.
32bituser 3 years ago
Do you need to rack the cider between adding the Campden tablets and pitching the yeast?
Daenes 3 years ago
Nope! General rule is - Add 1 tablet (crushed) per 1 gallon of juice, cover (but not too tightly - allow gas to escape), wait 24 hours, and pitch your yeast. It is a REALLY good idea to add yeast nutrient. I use something called "Super Ferment" and I add 3 teaspoons per 5 gallons.
32bituser 3 years ago
Thanks for the quick reply! I'm going to start some hard cider this evening and have some sulfite from my local brew store to help sanitize the must. I was worried it might kill the yeast if I didn't rack the must prior to pitching. Your tips are very much apprecited!
Daenes 3 years ago
How long did it take to do the ten bushels?
Emmett81 3 years ago
Pretty much all day. We started at around 11:00 a.m. and finished at around 7:00 p.m. It was a pretty long and tiring process, but, still, a lot of fun. It's almost time to do it again for this year. I will not be filming it again this year, but I do expect to put up a couple videos showing the equipment, due to numerous requests for more details.
32bituser 3 years ago
Hi nice set up!! where can i get one? your marsher /shreader i would like to make one,could you post a better video of the parts i could not see very well in the apple box?Could give a parts list maybe thanks unclemilty
yourfirstmate 3 years ago
very educational
pennhatch 4 years ago
nice vids man. it's a bit more involved of a process than I would generally like, but looks like a family event which is cool. :) Thanks for taking the time to video and post it.
merddyn2002 4 years ago
Cool Video, What a awesome process!
zwielback 4 years ago