THANK YOU!!! FINALLY A NORMAL PERSON SHOWING THE ACTUAL NATURAL WAY TO MAKE CIDER!!! THANK YOU SO MUCH!! WE'RE MAKING ALL SORTS OF APPLE GOODIES ON MY FARM CHANNEL OVER THE NEXT FEW WEEKS! CAN'T WAIT!
Great,clear instructions! Have my first demijon full and ready to go. Have used a combination of apples and pears, all windfalls, some found on the roadside which is quite amazing being in Croydon! Thank you for the encouragement.
me gonna plant some apple trees now. lol. but seriously, this is without a doubt the first cider vid i've seen that gives very clear instructions from start to finish, and doesn't say things like "check this other video for more details on this or that" and doesn't try to herd viewers to a commercial site to buy unnecessary products that complicate the process. i'd give you a pound or three just for this demystified version, except we're a few thousand miles away and i won't send money in the mail. i guess a simple thank you is the best i can offer.
@4GreenEarth2 The fresh juice will ferment in 2-3 days if left in a bottle or demi-john. If you want to keep it longer, freeze it in fruit juice tetra-packs (the rectangular fruit-juice cartons - ideally with resealable top). It is also possible to pasteurise by slowly bringing glass bottles to simmering point in a large pot, but I tend to avoid storing juice in glass bottles just in case it ferments and explodes! Alternatively drink within 2-3 days!
Fantastic vid, simplest one I've seen, so you don't have to add all sorts of stuff to it, only if fermentation doesn't work....everything still needs to be sterilized first though?
Great video! I have recently followed this method and pleased to say that the cider is fermenting naturally. When bottling and adding sugar to make the cider fizzy; will the sugar dissolve completely and will the sugar increase the alcohol content??? Thanks 😊
we found that bashing with the post was actually faster than using the grinder, but of course more physical exertion, but not too much exertion that we couldn't crush 400 pounds... so worth the try if you are thinking about it! Cheers! Love the channel!
Thanks for this video - very useful. I have been fermenting a couple of demijohns of cider and after a couple of weeks the fermenting seems to have finished as there are no more bubbles coming through the water. The cider is still very cloudy. I think that I understand from your video that I should leave the demijohns as they are for a further month or more before syphoning off to plastic bottles, at which point I can choose between fizzy or flat cider by adding a teaspoon of sugar to a 1.5 litre plastic bottle for fizzy and nothing for flat cider. I wonder whether you would be kund enough to confirm whether I have understood correctly. Thank you and greetings from Newcastle Emlyn, also in West Wales!
I’m a novice at cider making. I have read that you need Camden tablets and yeast nutrient but you don’t appear to have used any ! I don’t know how to use the airlock or how to fill it with water so can you show this when you update the video next time? Would adding sugar to the pulp before adding yeast help sweeten the cider or would that just give the yeast more to feast on ? I found the video very helpful indeed.
Hi Huw. I live in Somerset and I am very interested in different varieties of apples. This year I have potentially acquired access to somerset cider varieties like kingston black and dabinett so I am hopeful of a good year! I use an undersink macerator instead of the fence post - apart from that I do exactly like you. The trees down here are loaded with fruit - can't wait. Would you be kind enough to publish the welsh varieties you mention at the beginning of the clip. happy pressing. Richard
Huw I just found this excellent episode ! I'm a big cider man and will be releasing my 2014 cider video on Sunday. I have to get a press like yours my friend ! I just use a cold press's juicer and it takes forever !
I liked the video 👏. I appreciate that you keep things simple with minimal overhead. And I love that apple (fruit) press - but one of such quality appears to be hard to come by in 🇨🇦. I have a question. Once you rack your farmhouse cider into bottles is there any bottle conditioning required? Also I presume if you are adding a bit of sugar for a sparkling cider you would let it condition for a few weeks. 🍻🥂
Really nice video, thanks for taking the time to make it. Can I ask what type of cloth you use to line the press? I'm looking at making a press to squeeze cheeses and I'm struggling to source the cloth.
Wow, this is the first time I'm seeing pure apple cidar ^_^ The ones that's sold at the store looks a little pale compare to the colors on this one. How long can you store fresh apple cidar?
I’m picking apples off the ground and I noticed they turn a colour and get soft and smell like cider. Should I let them get soft before I mash them also can I use yeast from the Apples instead of buying yeast
Is this likely to blow my head off or is there a rule of thumb as to how strong in terms of alcohol you make it? Can’t wait to try it. I got the gear to make wine from my grape vine a few years back. Manage around 38ltrs but it all spoiled. I was heartbroken so next I’m trying the cider and your video has definitely spurred me on. Less complicated than wine making.
You and maybe two others on UA-cam show the wild fermentation process. It really is that simple. Also, if you add sugar to the cider, it'll give you a sweet cider because the wild fermentation eats up the natural sugars.
It's my understanding that the yeast will begin to consume the fructose from the apples first but will eventually move on to the sucrose. The yeast may not reproduce in great enough volumes to consume all of the sugar before the alcohol kills them off, though I have no idea how much sugar you'd need to add for that to happen.
I was in Wales in May - Aberystwyth and Caernarfon for some hiking and visiting. I had a bottle of cider at my hosts place. It was brilliant. Hence my foray into cider making. The mass produced stuff is getting too sweet for our taste.
Apple wine is far superior to apple cider. The main downside to making it is that it takes five times longer to make it than it does to make apple cider (i.e. 9 - 12 months vs 9 - 12 weeks). But the wait is worth it. I'm a wine maker and the way I make apple wine is to cut the apples into sixths or eighths (core and all, and not peeled or de-stemmed) and grind them in a big meat grinder with the biggest open blade. Then I pour the mash into a brew bucket and keep refilling it until I get the level up to the 2 1/2 gallon mark. Then I add water up to the 5 gallon mark (spring water or well water, NOT tap water or reverse osmosis water). Then I add eight pounds of sugar and take a hydrometer reading. I almost always have to add more sugar (I want the hydrometer reading to be 13.5% potential alcohol). I always shoot for ending up with six gallons of must, because I'll lose at least a gallon of volume when I strain out the pulp. Then I follow the instructions in the recipes posted by the wine making gurus (e.g. Jack Keller's website).
I only have access to normal apples i.e. non cider apples, and have been making cider your way the last 2 years , however , it is very bland and virtually tasteless , is there any way to give it some added flavour? I use 70% eating apples 20% cooking apples and 10% crab , I check the acidity etc but is so insipid it is not wort the effort of making it.
If say you wanted to add cinnamon stick or all spice and vanilla to flavor a apple pie wine or hard cider. When do you add it in. Before? After? Last 30 days? Also Does it mess with fermentation? Creat something dangerous? If added in the days of fermentation does it stop and kill the yeast. Not enough info out there lol. Have apple trees near us and made apple cider. It was amazing. Like to start a hobby after watching your video.
Apple wine has a higher percentage of alcohol, typically due to the addition of sugars and specialist yeasts. Hard cider is fermented apple juice. Apple cider vinegar isn't necessarily made from hard cider, it has different organisms that produce a lactic, sour enzyme.
Only thing I’d say is when and if you do use a wooden pole to bash the apples, make sure you soak it in either water or apple juice as the wood could soak up up to 50% of the yields juice in the bucket
The nice thing about any homemade alcoholic beverage is no hangover as long as you don’t overindulge. It’s all the chemicals used for quick fermentation in mass produced store bought beverages that causes it.
If you want to skip the labour intensive bashing, cut the apples then freeze them. When they thaw they are quite mushy which makes them much easier to press.
THANK YOU!!! FINALLY A NORMAL PERSON SHOWING THE ACTUAL NATURAL WAY TO MAKE CIDER!!! THANK YOU SO MUCH!! WE'RE MAKING ALL SORTS OF APPLE GOODIES ON MY FARM CHANNEL OVER THE NEXT FEW WEEKS! CAN'T WAIT!
No need to shout
@@ha-pe8jt WHAT DID YOU SAY!?
Extremely useful video, I’m currently fermenting a few gallons of farmhouse cider thanks to this help, thanks from Somerset!
Great,clear instructions! Have my first demijon full and ready to go. Have used a combination of apples and pears, all windfalls, some found on the roadside which is quite amazing being in Croydon! Thank you for the encouragement.
Great simple approach, I have looked at tons of videos about cider and this is the best, thanks.
Best video yet just ordered my press thanks for your video it's most helpful I've shared it on my Facebook page top quality thank you
Just got a press and this is exactly what I need! Thank you!
Thanks Huw -All your videos are brilliant currently working through how to make your own planters and compost bins and found this
me gonna plant some apple trees now. lol.
but seriously, this is without a doubt the first cider vid i've seen that gives very clear instructions from start to finish, and doesn't say things like "check this other video for more details on this or that" and doesn't try to herd viewers to a commercial site to buy unnecessary products that complicate the process.
i'd give you a pound or three just for this demystified version, except we're a few thousand miles away and i won't send money in the mail. i guess a simple thank you is the best i can offer.
Home-made. Very practical. Thank you!
Beautiful cottage in the background.
Wow! I’ve never seen this done before. It looks really good! Thanks!
@4GreenEarth2 The fresh juice will ferment in 2-3 days if left in a bottle or demi-john. If you want to keep it longer, freeze it in fruit juice tetra-packs (the rectangular fruit-juice cartons - ideally with resealable top). It is also possible to pasteurise by slowly bringing glass bottles to simmering point in a large pot, but I tend to avoid storing juice in glass bottles just in case it ferments and explodes! Alternatively drink within 2-3 days!
This video is absolutely brilliant easily the best video on cider making online 😊❤️ thank you so much 😊 will definitely be subscribing x
Great video. Thanks for posting. How easy is cider making!?! I'm gonna have a go
That fresh apple juice looks divine. Cheers from across the pond.
Thanks for this video. What material is made of a filter?
Brilliant !! Thanks from MAINE , USA
Fantastic vid, simplest one I've seen, so you don't have to add all sorts of stuff to it, only if fermentation doesn't work....everything still needs to be sterilized first though?
Good video, easy to understand, interesting & inspirational.
Thank You very much.
Thank you so much Ann!
Great Cider Making Video Guys.... Well done, I might give it a go....
Fantastic video, thanks!
A fine tutorial. I've got some of those fence posts..
will give it a bash with some Pears in a few weeks.
Thanks for sharing.
Subbed 👍🏼
+RedDog Brewer Thank you very much for watching and also your kind words! I hope you enjoy it! :)
Great video! I have recently followed this method and pleased to say that the cider is fermenting naturally. When bottling and adding sugar to make the cider fizzy; will the sugar dissolve completely and will the sugar increase the alcohol content??? Thanks 😊
we found that bashing with the post was actually faster than using the grinder, but of course more physical exertion, but not too much exertion that we couldn't crush 400 pounds... so worth the try if you are thinking about it! Cheers! Love the channel!
VERY COOL!!!! I love cider.
Thank you excellent video. What do you do for sterilisation of equipment? I’m trying cider making for the first time.
Thanks for this video - very useful. I have been fermenting a couple of demijohns of cider and after a couple of weeks the fermenting seems to have finished as there are no more bubbles coming through the water. The cider is still very cloudy. I think that I understand from your video that I should leave the demijohns as they are for a further month or more before syphoning off to plastic bottles, at which point I can choose between fizzy or flat cider by adding a teaspoon of sugar to a 1.5 litre plastic bottle for fizzy and nothing for flat cider. I wonder whether you would be kund enough to confirm whether I have understood correctly. Thank you and greetings from Newcastle Emlyn, also in West Wales!
I don't have a press butt I do have a juicer and a blender for extracting the juice.Thanks for sharing
Well done. I like it.
Fantastic intro to cider making. Just one question, if I'm looking for a carbonated cider, do I seal it tight right after bottling it?
I’m a novice at cider making. I have read that you need Camden tablets and yeast nutrient but you don’t appear to have used any ! I don’t know how to use the airlock or how to fill it with water so can you show this when you update the video next time?
Would adding sugar to the pulp before adding yeast help sweeten the cider or would that just give the yeast more to feast on ?
I found the video very helpful indeed.
True British style... no Bullshit. Cuts to the chase .. love it mate ..
Best cider video ever
thanks! I was sitting in my room wondering how they make an apple into delicious cider. Now I now!
Very helpful video. Thank you for sharing. Got a question though, once bottled, does it have an expiration?
No, its alcoholic ... you can age it as long as you want. what he shows is the process of wine making.
Very helpful Thanks
Great video - I like it!
Great video.
thanks for this instructiun
Hi Huw. I live in Somerset and I am very interested in different varieties of apples. This year I have potentially acquired access to somerset cider varieties like kingston black and dabinett so I am hopeful of a good year! I use an undersink macerator instead of the fence post - apart from that I do exactly like you. The trees down here are loaded with fruit - can't wait. Would you be kind enough to publish the welsh varieties you mention at the beginning of the clip. happy pressing. Richard
Great tutorial Huw, I shall be busy this week!
Hi, does not leaving it on the sediment for so long not give it off flavours? I take mine off the dead yeast soon as it drops to 1. cheers
Thanks for sharing this vid, I found it really helpful. I'm a few days into my first cider and looking forward to my next press :)
Chris Owen No problem I'm glad you enjoyed it :) Best of luck with your cider!
I loved it's nice easy recepie
Do you need to clean that press right away because of fruit acid a that metal thread contact or not? Tnx
Great video this. Thanks.
Is that a Tanalised fence post ?
hi how do you determine the strength of the cider i like to make my own , where would you come across a press like yours
Huw I just found this excellent episode ! I'm a big cider man and will be releasing my 2014 cider video on Sunday.
I have to get a press like yours my friend ! I just use a cold press's juicer and it takes forever !
Your dad is great.
***** Thank you very much! I have just seen it and looks delicious!
excellent! i can't wait to open it up in a few more weeks!
Excellent video thankyou explained in layman's terms at last spot on 🍺🍺🍺🍺
I liked the video 👏. I appreciate that you keep things simple with minimal overhead. And I love that apple (fruit) press - but one of such quality appears to be hard to come by in 🇨🇦. I have a question. Once you rack your farmhouse cider into bottles is there any bottle conditioning required? Also I presume if you are adding a bit of sugar for a sparkling cider you would let it condition for a few weeks. 🍻🥂
A very nice and helpful video, thank you for sharing it. 1 question: How would you extract the juice if you don't have a cider press?
Maybe try gently blitzing in a food processor?
Would mixing in some blackberries or strawberries be ok or could that spoil it. Im not sure how mixed fruit ciders are actually made. Thanks
Dose it need anything else to store it for no bad smells
Great video :D
thank you so much!!!
very clea and good work
Where i cn get this press fruit and these nice bottles?
Really nice video, thanks for taking the time to make it. Can I ask what type of cloth you use to line the press? I'm looking at making a press to squeeze cheeses and I'm struggling to source the cloth.
alleycat58uk cheese cloth works best
Wow, this is the first time I'm seeing pure apple cidar ^_^ The ones that's sold at the store looks a little pale compare to the colors on this one. How long can you store fresh apple cidar?
Is the fence post treated with preservative.surely that's toxic??
I’m picking apples off the ground and I noticed they turn a colour and get soft and smell like cider. Should I let them get soft before I mash them also can I use yeast from the Apples instead of buying yeast
Fantastic
Would it still work if I didn't put a lock on but I just screw a lid on instead
Thank you. Im going to try to do some unripe apples and mix them with ripe apples.
Best video on cider making I've seen yet. Thank you.
Question... how do you keep the cider from fermenting/turning into vinegar??
pasteurize it
@@paul9813 or drink it before it does so.
Do you use the same 'basher' from year to year and how and when do you clean it? Thank you.
I was told the pips contain cyanide so have always cored my apples before juicing. Are the pips not an issue
Good stuff
Can you use 100% cooking apples, maybe add some extra sugar the juice?
Huw what apples did you use ?
Is this likely to blow my head off or is there a rule of thumb as to how strong in terms of alcohol you make it? Can’t wait to try it.
I got the gear to make wine from my grape vine a few years back. Manage around 38ltrs but it all spoiled. I was heartbroken so next I’m trying the cider and your video has definitely spurred me on. Less complicated than wine making.
most yeast can't get past 10-15%
thank you
it was very cool)
You and maybe two others on UA-cam show the wild fermentation process. It really is that simple. Also, if you add sugar to the cider, it'll give you a sweet cider because the wild fermentation eats up the natural sugars.
It's my understanding that the yeast will begin to consume the fructose from the apples first but will eventually move on to the sucrose. The yeast may not reproduce in great enough volumes to consume all of the sugar before the alcohol kills them off, though I have no idea how much sugar you'd need to add for that to happen.
Can I use crab apples ?
I was in Wales in May - Aberystwyth and Caernarfon for some hiking and visiting. I had a bottle of cider at my hosts place. It was brilliant. Hence my foray into cider making. The mass produced stuff is getting too sweet for our taste.
What about the vinegar fly .
I have black spots on my apples
Can I use them?
They should all just die. The yeast will do the rest
That post looks like it is treated against rot. Hmm not sure about that . Othwise a great simple informative video. Thank you.
welk ras appels kasn ik het beste gebruiken voo appelwijn?
What size are you demijons?
Apple wine is far superior to apple cider. The main downside to making it is that it takes five times longer to make it than it does to make apple cider (i.e. 9 - 12 months vs 9 - 12 weeks). But the wait is worth it. I'm a wine maker and the way I make apple wine is to cut the apples into sixths or eighths (core and all, and not peeled or de-stemmed) and grind them in a big meat grinder with the biggest open blade. Then I pour the mash into a brew bucket and keep refilling it until I get the level up to the 2 1/2 gallon mark. Then I add water up to the 5 gallon mark (spring water or well water, NOT tap water or reverse osmosis water). Then I add eight pounds of sugar and take a hydrometer reading. I almost always have to add more sugar (I want the hydrometer reading to be 13.5% potential alcohol). I always shoot for ending up with six gallons of must, because I'll lose at least a gallon of volume when I strain out the pulp. Then I follow the instructions in the recipes posted by the wine making gurus (e.g. Jack Keller's website).
where can i buy the stick and the rag?
shop back side of moon. shut 8 days a week.
What happens if you just bung up the demijohn without a fermentation lock? Or Is that a very bad idea? :D
It will probably explode
@@pleasestandby5954 haha! indeed :) found a bung with a hole in the end so I won't risk it ;)
@@envueltoenplastico Good luck with your brewing! Just starting some myself. Probably not the right blend of apples but hey ho
I only have access to normal apples i.e. non cider apples, and have been making cider your way the last 2 years , however , it is very bland and virtually tasteless , is there any way to give it some added flavour? I use 70% eating apples 20% cooking apples and 10% crab , I check the acidity etc but is so insipid it is not wort the effort of making it.
nice.
What could I substitute for a fence post?
Try a spade or shovel
Flowerbox1990 rbrhhdv my dad a lot of time a lot of good I got a lot of green Rutherford
I used a sledge hammer, wrapped in a plastic bag to keep it clean. Worked okay-ish
A gate post.
I use a sanitized axe. Then bash it
Could you please write the names of the varieties used?
lllfangoghiroicdaidgfyii and ugugulugdimparcio
If say you wanted to add cinnamon stick or all spice and vanilla to flavor a apple pie wine or hard cider. When do you add it in. Before? After? Last 30 days? Also Does it mess with fermentation? Creat something dangerous? If added in the days of fermentation does it stop and kill the yeast. Not enough info out there lol. Have apple trees near us and made apple cider. It was amazing. Like to start a hobby after watching your video.
Well it's like an apple wine , i mean what's the differences between those two drinks ? And what about apple vinegar?
Apple wine has a higher percentage of alcohol, typically due to the addition of sugars and specialist yeasts. Hard cider is fermented apple juice. Apple cider vinegar isn't necessarily made from hard cider, it has different organisms that produce a lactic, sour enzyme.
That could be a good idea, just don't make any of the pulp go in, thanks
Only thing I’d say is when and if you do use a wooden pole to bash the apples, make sure you soak it in either water or apple juice as the wood could soak up up to 50% of the yields juice in the bucket
I hope the basher/fence post is not made from tanalised timber.
Where did you get the cider press from?
The juice extraction method doesnt really matter :\
use an old spin drier. pulp in a pillowcase. place in dryer job done.
1st two year I used the basher like you showed but I up graded to a garbage disposal that I attached to a plastic fish cleaning table made much easier
Question if anyone can help? I don't have a press, is the any other way of doing this? D.I.Y stuff
if you want to cheat , use apple juice from cartons( non sweetner) and beer yeast
you do not need a press. spin out the juice with a pillowcase and a spin dryer.
hi,that looks hard work if you want to make 40 gallons.
Yummy!!! x
The nice thing about any homemade alcoholic beverage is no hangover as long as you don’t overindulge. It’s all the chemicals used for quick fermentation in mass produced store bought beverages that causes it.
More so sugar content. You could have five beers and be fine, but, 5 jeagers and you might get a hangover. Its all about the sugar.
how many apples d you need
+Jake Warren 10kgs = to about a gallon/ 4-5 liters
If you want to skip the labour intensive bashing, cut the apples then freeze them. When they thaw they are quite mushy which makes them much easier to press.
Great Tip! :)