4:38 i built that bottling rig for a brewery i worked for, from a detailed facebook post by Rev. Nat's back in 2014 or 2015. i visited Rev. Nat's operation and saw the original in action. the one i built is probably still in use, and needing maintenance i suspect... considering my previous employer's *ahem* thriftiness! cost under $500 and 2 coordinated people can crank out 12 cases of 22oz per hour or more.
@@dr.feelgood2358 it's not about it being a fermenter or not, it's about breaking your hydrometer in your liquid and having hundreds of little bb's in your cider
Greetings from Canada. Been doing some research on starting up a brewery of my own and came across your site on google. In my findings it sure does appear that the cider market is growing every year in North America. Have you noticed demand increasing with your business to support the data? Also, was it more challenging to learn how to make a cider the market wants or finding distributers and selling the goods?Thanks for posting.
+PSU's Center for Executive and Professional Education Canada is provincially regulated and most often those laws are very restrictive. Distributors are a rare occurrence in Canada.
4:38 i built that bottling rig for a brewery i worked for, from a detailed facebook post by Rev. Nat's back in 2014 or 2015. i visited Rev. Nat's operation and saw the original in action. the one i built is probably still in use, and needing maintenance i suspect... considering my previous employer's *ahem* thriftiness! cost under $500 and 2 coordinated people can crank out 12 cases of 22oz per hour or more.
Great video guys!
wow you're daring putting your hydrometer directly into your fermenter! Cool video and nice equipment!
i doubt they ferment in plastic totes anymore, and they probably are more careful now that they are much bigger.
@@dr.feelgood2358 it's not about it being a fermenter or not, it's about breaking your hydrometer in your liquid and having hundreds of little bb's in your cider
Good video. To pasteurize how long bottles heated and what temp you need to heat to?
I'd like to know more about the grinder they're using for their apples
I am wondering how they rule out yeast and sediment when wine making process finished.
filtration i'm pretty sure.
Greetings from Canada. Been doing some research on starting up a brewery of my own and came across your site on google. In my findings it sure does appear that the cider market is growing every year in North America. Have you noticed demand increasing with your business to support the data? Also, was it more challenging to learn how to make a cider the market wants or finding distributers and selling the goods?Thanks for posting.
+PSU's Center for Executive and Professional Education Canada is provincially regulated and most often those laws are very restrictive. Distributors are a rare occurrence in Canada.
I like cider better than lager . cider is doing a good come back