How To Make Hard Cider and Apple Cider

http://GardenFork.TV Ever try to make hard cider or apple cider? Our neighbors have a ton of apples in their orchard, so we try our hand at making cider. making hard cider is a talent some homesteading people will want to have. Watch and then visit our site for more info www.GardenFork.tv

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[GlassByThaddeus]

I would've added more sugar and yeast then distilled it

[erochow]

@GlassByThaddeus yeah, i 'm learning as we go here. did not have a big apple crop this year for cider. hoping for a better one next year. thx, eric.

[MarijuanaRomaneasca]

The vinegar taste is probably from the unwanted oxidation of alcohol.

[erochow]

@MarijuanaRomaneasca yeah, i made a few mistakes on this one. going to try again this year. thx, er c

[beaubicknese]

You should have boiled and added sugar too Yeast would have attacked cane sugar

[erochow]

@beaubicknese thx for the info, this was an experiment, next time we'll do it right. thx, eri c

[rocknrollpriest]

Love the dogs! Mine help me brew all the time! When your done pressing the apples you should add a campden tablet per gallon of must; it kills all of the wild yeasts in the apples, which could have gave it the vinegar taste. If your finding it to still be rather tart, then add a few cans of concentrated apple juice. Happy brewing!!

[ambashells]

i use champagne yeast as this is a higher alcohol tolerant yeast and therefore turns more of the fructose and the added sugar i use into a stronger cider - but crushing the damn apples is a pain -i have to make a better crusher -seems like you can get all the kit in america -unlike here in england where it costs the earth

[SummonSuffering]

@MarijuanaRomaneasca how do you avoid that?

[Illidan1337OG]

lol at the end

has anyone ever really been far even as decided to use even go want to do look more like?

[BeeRich33]

@MarijuanaRomaneasca Vinegar is from a bacterial infection. It is not oxidation of ethanol. The apples were crushed and it has plenty of bacteria and wild yeasts on them, as well as the press. Sanitation of the fermenter is pretty much moot at this point. Should have made a larger starter than the envelope. But it is good to see him using good yeast. Bottling is a huge pain, so keg it. It's still cider, not specifically dry cider.

[ThegnThrand]

Also if not adding sugar to mix its safer to taste like I am telling and use wild yeast because when bottled it will carbonate the place in the fridge.Because alcohol levels will be low.Wild yeast has lacto-bacillus causing a small amount of lactic acid to form meaning with carbonation and refrigeration will stop fermenting and preserver it. the lacto-bacillus could have caused the off flavor also since you did not pasteurize the mixture before fermenting. I would say you fermented to long.