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My first successful 5 gallon batch is force carbing in a keg now. Next experience is gona be cherry apple cider

After canning the cider from the keg, how long is it good for? Does it lose its carbonation after a short period?

Do you have inks to the 1st metal press and the grinder?

Great video, thanks for the information.

I really like your videos I hope you start making them again.

Wouldn’t back sweetening with cherry juice just start a fermentation in the bottle?

Would you make a video of halting the fermentation process?

I fortify my cider by adding brown sugar and raisins.

Could you use the sugar tablets that go in the bottle like for beer carbonation, seems like it would take the guesswork out of the equation

Hi! I assume that the cider you are referring to is carbonated. How do you carbonate it? After fermentation in the first tank, do you pump the cider through filters to another tank? Then, in a pressure tank, do you mix it with non-fermented sugar? Finally, the bottling machine doesn't seem to be airtight. Could you make a video about your entire process? Not in too much detail, of course (to protect your recipe), but a general overview of the production line would be great.

Another thing some people do is they use priming sugar and "bottle condition" the keg and let it naturally carbonate. Then they just need to have the co2 to serve.

When the time finally comes to carbonate with priming sugar can you use sugar cubes?

What kind of mini setup do you recommend?

Hey guys, I had a cider made of feral apples from my cottage that went to 1.004 in primary and stayed there for over a month straight. Can't say it's stuck or not, but with champagne yeast I figured it might be. Racked to secondary yesterday and will leave it for a few months to mellow out and clear up in the glass carboy. I'd like to bottle prime, and get to champagne carbonation. My concern is that the yeast is stuck. I guess I could experiment and just do one bottle, and if it carbonates, I can confirm the yeast is still kicking. But if I add a tiny bit of yeast and sugar to my bottles, will it change the flavour profile? Thanks!

You mean CIDER, an alcoholic apple juice. ONLY the USA calls it HARD. CIDER is ONLY alcoholic, if not? its just apple juice

Thanks for this video. Can't wait to start. how much yest should I use per gallon?

Wat i only have a 1.6 gallon keg ??

Not trying to be disrespectful, but is the CO2 part something you have always done without questioning it or was this a trick picked up from years of experience? The way I picture it in my mind the CO2 stays in the can because of its density until it's displaced by the cider where then you have to cap it and seal before too much oxygen enters the CO2 cap thats been formed. Is that correct?

May I use beead yeast?

Thanks for the video! But how did you stabilized it for the back sweetening?

We're interested in acquiring this machine for our canning business. Where can we get in touch for this set up. Thank you.

Informative video. Just lose the background music. It's repetitive, irritating and unnecessary.

NOT HELPFULL

if you press an apple then plant the seeds, grow more trees and then apples,....... have they now become DEpressed? hahahahahahahahaha

What’s the damage for all this equipment?

Guys, great video. Love your vibe and interaction. One thing I wanted to mention - I've tried back-sweetening a very straight, simple cider with Stevia and had to discard the entire batch. While it adds non-fermentable sweetness, Stevia is not flavorless and adds a distinctly strange, almost metallic taste to the product. Everyone who tried the back-sweetened portion of that batch detested it and found the dry version very drinkable and far better although some wished for it to be sweeter. For the record, that batch was made with fresh-pressed, unpasteurized cider from a local mill, stilled with potassium metabisulphite to remove wild yeasts and bacteria, fermented with a Champagne yeast to a 6-7% ABV, half back-sweetened with Stevia and half not, then bottled with about 25 gm/gallon of fermentable priming sugar to develop carbonation. Haven't tried Monkfruit, but I've shifted instead to using Red Star's Premier Côte de Blancs yeast to bring up the fruit flavors that the champagne yeast neutralized. It still produces a dry cider but with more fruit flavors coming through, there's more joy. I may try the trick of adding a short measure of sweet cider before serving, or bringing a small pitcher of sweet cider to the table to allow guests to add sweetness to their liking in the future.

Colin, your mic is not on! 😉

Do Sulfites kill the good bacteria in the mouth and GI?

Well, that was great! But I can see room for improvement. I would experiment with using vitamin C to prevent browning, and at bottling I would add Acerola Cherry to recharge to anti-oxidant level and add additional valuable phytos and trace elements. I'm doing that for very small batch of Orange/Lemon and it works great. I'm handling those by starting with the equivalent of about a quarter-gallon of sliced chunks, mash that, and add water to 1-1/2 gallons, and refrigerate. I then agitate and pour and re-top with water as needed. I pour 1.25 liters into recycled Pepsi bottles for my bike commutes and keep that refrigerated for drinking instead of plain water. There's a perfusion of the orange and lemon, peels and all, into the water, along with natural sized chewable bits. This is adjustable. Adding the Ascerola keeps it absolutely fresh tasting from pour to pour. I end up with about 2.5 gallons before it's exhausted. This is relatively low-cal, much healthier than commercial drinks and cheaper!

Crazy question…. Could you use a sourdough starter?

Probably the most thorough description of making cider.

Quick question, if the bubbles go over the air lock, do you need to clean it out? And how do you do that without compromising the airlock

nope snakebite is lager or bitter with cider 50/50 and a red witch is cider with a shot of pernod and blackcurrent

thx for the informative and motivating video. I look forward to cider making.

Very cool to see i grow all of these apple varieties, amd have a geneva crab that is very similar in appearance and red flesh. Hope to see more videos soon.

Should I let the nom fermentable sugar sit for a little bit before I bottle and carbonize? Also can I add the NF sugar straight to my carboy that has my cider?

I love how you guys keep it short sweet and too the point. I think I’m getting in my own head from all the research I’ve been doing. Do I pasteurize, do I add Campden tabs or k-sorbate, yada yada. At the end, I just want it to be on the sweeter side and carbonated.

you guy earned a subscriber and a thumbs up in the first three minutes!! great video guy, glad I found your channel.

Great video!

I find simply adding more of the applejuice or maple syrup enough.

So I guess i already messed up and killed my yeast before I remembered I was gonna add some sugar to carbonate.. Anybody got any ideas to remedy at this point?

I live in Australia and frozen juice concentrate is not a thing. I was thinking about using an apple cordial and then force carbonating. Given the cordial contains potassium sorbate, I wouldn't need to chemically stablise the dry cider first?

Hops grow on bines, not vines. One of those funny li'll things to annoy friends with. 😏

Excellent explanation to combine carbonation and back-sweetening. I am planning to prepare cider but with very low alcohol, about 3%, it is for family during christmas. Any recommendation?

Hi chaps, love your work some great insight for amateurs like myself. Just wondered if you’ve ever used maple syrup to carbonate and if you would recommend?

Someone please tell the guy with facial hair to focus on the topic 😂😂😂😂😂😂😂

Hey guys wondered if you could help please. Started a new brew and tasted after 4 days and my cider tastes great already and has a natural carbonation. Will this natural carbonation go away over the next few weeks? Many thanks

These guys need to wait tell after to sample their product ;)

Hi guys. I have 4 cases (bottles) ready to be pasteurized, they were backsweetened with FAJC, and primed with dextrose. I've heard though that it's harder to kill off EC-1118 (champagne) yeast...is this true? Also, I'm using a water bath canner (with false bottom) to pasteurize....is it best to slowly raise the temperature with the bottles in, or (as I've seen others do) place the bottles in after the water has come up to temp? I planned to raise the temp with the bottles to hopefully avoid any cracking. I'm using multi use commercial beer bottles, and not the thin single use bottles that many companies use today. Thanks.

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