Tonight I raised a glass (ok three) of clear, fresh, delicately flavoured turbo cider. September 18th I cobbled together the ingredients and tonight October 28th I poured something special. A hobby turned obsession in six weeks...well done sir! 🙂
I have been making turbo cider for 4 years and recently I bought some Polish apple juice from Poundstretcher in Port Talbot and was very very impressed with the cider it produced. It is a very clear crisp taste. I also tried it with a fast yeast compound bought from Wilko and was also very impressed with this too. It took off straightaway , I had 4 2litre cartons of juice in a 25 litre fermenting bucket and it was almost blowing the lid off. The juice was £1.49 for a 2 litre carton and the yeast compound was £1.50.
Excellent. A no-nonsense, clear and concise instructional video, that I can easily follow on the lead into the Summer months. I'm really looking forward to this. Well done and Míle Buíochas 🇮🇪☘💚
Great demonstration Graham! You don't look that old so must have started making scrumpy when you were 8 years old. When I was 12 years old I made some ballon wine, it wasn't very good or strong but at 12 we loved it! Put a large ballon on top of the demijohn for the airlock. In my 20's I made beer but could not get a consistent batch, some terrific and some were not and all with the same ingredients and recipe. They said my grandfather made terrific beer but no one knew how he made it and everyone is gone now so the recipe is lost to time. Take care, Ossie
Thank you Graham.... I used to make my own Apple and Orange wine in 1985-1986.... It was so easy... I was a member of Wrexham Home Brew Club. Then I got old! And forgot the method!.. I have now written down the technique I forgot... And I am going to Mr Bezos website to order the items required... Many thanks Graham!... Diolch di ti!
Thank you Graham, love your old-school approach. Living on a boat in the sun sipping homebrewed ice-cold scrumpy thanks to your tips we'll let you know how it goes. One question, of we used cloudy cider does that affect things? Thanks again, subscribed.
Very good method. I wash my hands before shaking the demijohn and also I decant from one demi to another very carefully to get rid of the sediment before bottling. I some times use spring water bottles which can hold a lot of pressure instead of beer bottles . Cheers !
Brilliant mate. No faffing about like I've seen on other cider videos and easy for beginners to understand. I had my stuff delivered from my local home brew supplies shop yesterday and have my apple juice, so I'm going to start 2 demijohns today following your instructions 😆 I did buy some glass bottles with the grolsch type lid because I fancy some fizz in some of my end product so saying about the ¼ teaspoon of sugar per bottle was handy. Something that did cross my mind when you said about not using plastic bottles with fizzy, was what about the commercial stuff like Strongbow, or fizzy pop, how do they use plastic bottles? Maybe there's some trickery at work with those big companies. Anyway, thanks for uploading this video 👍
Yes , i think the breweries have got some control over the amount of fizz , they would be perfect for still cider , all i would say is try a plastic cider bottle , but store it in the garage or shed etc. just in case it explodes
ive made this myself once. was close to a still westons scrumpy at the end. lovely, tested with hydrometer but still no idea how strong it was but it blew your head off XD
I followed this video guide to the "T" and I have created a superior cider to Westons or Thatchers. I am very grateful for the wisdom in this video and have learned so much. Thank you so much for this video, I had been using cider kits and making bloody awful results until now.
@@bvmyt4621 my best result was using only cider yeast and sugar. It created a strong (7-9%) cider with body and a sweet flavour. It surprised me because my experience with cider kits has not been anywhere near as good as this simple recipe.
Great video. I will make about five gallons at a time and instead of sugar I will add 4½ gallons juice with a gallon of juice. This gives me 4½ gallons to put in a soda keg with some wine making sulphites to kill the yeast and back sweeten with frozen concentrated juice then the >1 gallon left I will make into vinegar in a designated demijon.
Can you use less juice and water it down ? I'm wondering if it will hen turnout more like white-lightning/omega park bench stuff . I've seen on another video we're they add more nutrients as the week goes on, have you ever tried this?
Hi Graham. I am so grateful for your videos. I have began my journey of making my own cider here in Western Australia. My first 4 litres have been bottled for a week now and I have a 15l batch that has just stopped fermenting ready to be bottled. I put a 1/4tsp of sugar in each 375ml bottle before filling and capping. It has been a week like I said, how long do you think it will take before it is carbonated and ready to enjoy. Thanks Graham. Apologies if you've already covered this..
Graham could you talk about your decision to use apple juice over pressing apples and can you tell us if you've experimented with basic supermarket vs premium brands or even a mix. What in your opinion is the biggest influence on the taste. One last thing, is it standard granulated sugar you use?
Hi there. Iv just recently made a batch of scrumpy using your method, first time for me, I tried it after 3 weeks and it was nice, left it in the demijohn for a few more weeks to let it clear up abit more, I went back to it yesterday to pour a glass and it’s turned fizzy, how could this of happened? It’s got an airlock on, I’m hoping you could help me understand how this would happen as I have a second batch brewing at the moment and don’t want that to go fizzy I much prefer the still cider, thankyou
There has been a second fermentation by some remaining active yeast .. put a teaspoon of stabilizer in and that will kill any active yeast so you will then have a still cider
@@wxpm thankyou for the response, I didn’t use any stabilizer I just pasteurised it thinking that would kill all the yeast, also it wasn’t in an air tight bottle it’s in the demijohn with an air lock on, so it should of bubbled the airlock rather then carbonating, I will make sure I use a stabilizer this time though, is there a particular one you would recommend? As I have been told that using a stabilizer can effect the taste of the scrumpy
No cap on the airlock , some do have one , when fermentation has finished the airlock will stop bubbling and the liquid will start to clear from the top
DENBIGHVIDS / WXPM Cheers. What is the highest Temperature that it will tolerate? Is there a preferred temp? What temp do yours average when fermenting? Diolch
Hello mate I am planning to do your recipes but in 25l fermenting bucket. When I want to stir the stabiliser in at the end do I need to be careful about mixing Oxygen Into the mix? Or how would you recommend doing it? Thanks alot
Shwmae Graham. I’m giving this a go and already on my second batch. Didn’t leave headroom in the first demijohn and the froth went up the air lock. I’ve put 3L in the second and air lock is now clear. Was just wondering if when I add in the final carton in a few days do I need to rinse the froth from the side of the demijohn. Also do I need to shake to get all the sugar fermented or will the yeast find it at the bottom? Diolch yn fawr iawn 👍
Hi, after fermentation has finished and I transfer to another Container. Can i add the stabiliser, wait a few days/ or a week?? Then add sugar to sweeten the taste. How long do I leave it for then, before putting into 2l plastic bottles?? So its a sweet, still cider. Thanks
@wxpm oh, really? So the sugar is a big factor in the % ABV. I was reading about scrumpy and how they just press apples and let the natural yeast do the fermenting. Don't know if they add sugar or not. Place called Wilkins in Somerset UK
The only thing you can do is regularly remove the airlock flush it out with clean water , refill it and replace it , the frothing will subside , next time do as i suggested in the video , just put in 3lts then add the 1lt a few days later
Great video and I just had to try the process! I used some of my friends apples from their orchard. It came out looking great but it was quite sour. I tried again with shop bought 100% apple juice and doubled up the quantities. However now after a couple of weeks rest it tastes too sour again. How can i get rid of the sour taste? Hope you can help.
The cause of a brew tasting sour is because of bacteria attacking the yeast resulting in a vinegar taste and not much alcohol content .. make sure all equipment is thoroughly sterilized
@@wxpm done my first brew with apples off my tree but didn't add sugar, turned out about 4.75% but even though sterilised still tastes bitter so I'm wondering if the apples weren't sweet enough
Hi. Great vid. I'm new to brewing. I set this off just over a week ago, it's still showing the occasional bubble, so I'll leave it a bit longer. Do I have to bottle it or can I just leave it to settle in the demijohn and syphon off a pint when I want one? Also I have no stabiliser, does that matter? Thanks. Video was very helpful to this beginner.
Yes , you can just leave it to settle and drink it straight from the demijohn , but it is best to bottle as every time you syphon some off the liquid will be exposed to air bacteria and could turn your brew very vinegary
@@wxpm thank you, I will syphon it off into bottles then 👍. I made another batch following the same method but using 100% prune juice (from concentrate), that is still fermenting, but unlike the apple batch this has a thick layer of bits on top of the brew as well as the expected sediment on the bottom. Any ideas what the layer of bits might be, and can I just put the syhon through this layer and bottle? Thank you again for your help.
Brilliant video definitely doing this 👍 would it be possible to swap one of the cartons of apple juice to say something like raspberry to make a different flavour, or would this not work
I thought i'd come back to your older video, it took the newer morrisons branded apple juice label's to click on! Just a thank you as watching it a few years ago got me on my cider journey, Ive went from this concentrate cider (which I still have on rotation) to using real apples and mashing, using different sugars and for this christmas I have a winter spiced one that I do half batch still for drinking warm and a carbonated batch for the fridge! It's been a fairly lucrative little side bit ;) Thanks again mate, will keep on checking in on the channel :)
Can I just verify all I need is a bit of white sugar in a bottle with a gap and capped off to achieve a fizzy cider ? p.s I'll be using honey instead of 12oz's of sugar is that ok ?
@@wxpm p.s for future reference how do I calculate how much sugar or honey do I need per 1 liter of apple juice and do I need to take a reading of the apple juice without the sugar/ honey or with ..... with the hydrometer ? p.s sorry for asking so many question i'm new to cider making. Many thanks Leo
Wotcha Graham, I've been following you for a while and I am mightly impressed by your sense of humour and the fact the you communicate your contempt and utter disregard for your "haters" and trolls. The price of fame, I suppose. Anyway, just one quick question regarding fermentation; I don't have a stable temperature in any room in my apartment. I started the fermentation in a sun filled room facing South, however as the afternoon turns into evening and night falls, the temperature drops and fermentation stalls. It starts again in the morning when the sun comes up and the demijohn warms up. How will this affect the final brew? Cheers, and mate.... you don't know me, but Celer et Audax!
Fermenting out all the sugar will result in a dry cider .. if you want a medium or sweet cider .. after you have added the stabilizer which will kill any remaining yeast just add a little sugar depending on how sweet you want your cider
would i be stupid to not use the item that definitely tells me if the fermentation is finished?? or would it generally be considered alright to just bottle it up when it looks like its finished?
I’ve made 60ltrs of cider from apples is was put into fermentation end of October it seems to have stopped popping in the bubble valve will it be ok to bottle , I was gonna use plastic bottles that had carbonated water , to make cider fizzy . what you think and do I need to disinfect bottles Cheers Jonny
Tonight I raised a glass (ok three) of clear, fresh, delicately flavoured turbo cider. September 18th I cobbled together the ingredients and tonight October 28th I poured something special. A hobby turned obsession in six weeks...well done sir! 🙂
Cheers Danny
I have been making turbo cider for 4 years and recently I bought some Polish apple juice from Poundstretcher in Port Talbot and was very very impressed with the cider it produced. It is a very clear crisp taste. I also tried it with a fast yeast compound bought from Wilko and was also very impressed with this too. It took off straightaway , I had 4 2litre cartons of juice in a 25 litre fermenting bucket and it was almost blowing the lid off. The juice was £1.49 for a 2 litre carton and the yeast compound was £1.50.
Nice one
This looks shockingly easy, think I might try it out. Thanks from Canada!
Yes , very simple , give it a go .. greetings from North Wales UK
Here I am again watching this. Thanks so much for making this video!
Glad you enjoyed it
Excellent. A no-nonsense, clear and concise instructional video, that I can easily follow on the lead into the Summer months. I'm really looking forward to this. Well done and Míle Buíochas 🇮🇪☘💚
Glad it was helpful
Nice one Graham, I'll be coming back to this video when I start , cheers mate 🍺👍
Nice one .. any questions or problems just ask
Brilliant thanks for the tips
No problem 👍
Great video, thanks for sharing.
Thanks for watching
great video life made simple
Exactly
That looks like a cozy kitchen.
Cheers
thanks for this buddy .real easy steps to follow ... top man !
Cheers
Great video, and very informative. I fancy having a go myself.
Go for it!
keep us updated on this batch of scrumpy, brilliant video, i need to try this, thanks
Will do!
Cheers Graham for putting this all on one simple, even for me to follow video. 🍻
Glad you enjoyed it
Great advice!
Glad it was helpful
Great demonstration Graham! You don't look that old so must have started making scrumpy when you were 8 years old. When I was 12 years old I made some ballon wine, it wasn't very good or strong but at 12 we loved it! Put a large ballon on top of the demijohn for the airlock. In my 20's I made beer but could not get a consistent batch, some terrific and some were not and all with the same ingredients and recipe. They said my grandfather made terrific beer but no one knew how he made it and everyone is gone now so the recipe is lost to time. Take care, Ossie
Nice one Ossie
A lovely drop of scrumpy cider i will be making this again gallons of it.
Go for it
Great vid
Cheers
Thank you Graham.... I used to make my own Apple and Orange wine in 1985-1986.... It was so easy... I was a member of Wrexham Home Brew Club. Then I got old! And forgot the method!.. I have now written down the technique I forgot... And I am going to Mr Bezos website to order the items required... Many thanks Graham!... Diolch di ti!
Cheers buddy
looool i’m 15 and me and my mates are making this, btw your kitchen looks very familiar and brings me some sort of odd comfortness
bad
Good lad
@@95Haniel I get served now
Thanks for this video, I'm trying this with other flavours as well. A nice little experiment while in lockdown and a nice reward at the end of it :)
Cheers
Nice vid ,very informative, keep um coming. Stay safe keep well.
Thanks, will do!
nice video thanks
Most welcome
Thank you Graham, love your old-school approach. Living on a boat in the sun sipping homebrewed ice-cold scrumpy thanks to your tips we'll let you know how it goes.
One question, of we used cloudy cider does that affect things? Thanks again, subscribed.
Cheeeeers .. don`t worry if your cider is cloudy , affects the flavour even better
well done mate must try that
Cheers
Very good method. I wash my hands before shaking the demijohn and also I decant from one demi to another very carefully to get rid of the sediment before bottling. I some times use spring water bottles which can hold a lot of pressure instead of beer bottles . Cheers !
Cheers
What about those swing top bottles pal?
Yes
This was brilliant, super easy method. Thanks for sharing and you definitely earned yourself a new subscriber
Awesome, thank you!
Thanks for this.
No worries
Great video Graham, it really couldn't be any simpler..😁👍👍
Exactly .. cheers bud
Question, can flavourings like cinnamon be added during the brewing process, or will it kill the yeast?
Any flavourings will be fine
@@wxpm many thanks. 👍
Hi great video what is the name of the stabilizer please 🇬🇧👍
Im goingvto giv this a try
Yes , give it a go
Thanks mate .hope you are well. Inspiration. Handy to keep your videos for reference. Will let you know how l go
Nice one
Brilliant mate. No faffing about like I've seen on other cider videos and easy for beginners to understand.
I had my stuff delivered from my local home brew supplies shop yesterday and have my apple juice, so I'm going to start 2 demijohns today following your instructions 😆
I did buy some glass bottles with the grolsch type lid because I fancy some fizz in some of my end product so saying about the ¼ teaspoon of sugar per bottle was handy.
Something that did cross my mind when you said about not using plastic bottles with fizzy, was what about the commercial stuff like Strongbow, or fizzy pop, how do they use plastic bottles?
Maybe there's some trickery at work with those big companies.
Anyway, thanks for uploading this video 👍
Yes , i think the breweries have got some control over the amount of fizz , they would be perfect for still cider , all i would say is try a plastic cider bottle , but store it in the garage or shed etc. just in case it explodes
Sweet!
Thanks
Such a great video. Moved to Canada a while ago and missing home cider - so going to get on this! Subscribed!
Awesome! Thank you!
The Blu and Red tf2 Demoman: Now thats quality
Bottle o' Scrumpeh
Cheers mate!
*drinking intensifies*
I like how this is the first comment I see
If I made a 5 gallon batch is the time limit and sugar and yeast ratio per gallon the same as a gallon ??
Yes it would
ive made this myself once. was close to a still westons scrumpy at the end. lovely, tested with hydrometer but still no idea how strong it was but it blew your head off XD
Sounds good
Thank you 👍
You are welcome
I followed this video guide to the "T" and I have created a superior cider to Westons or Thatchers. I am very grateful for the wisdom in this video and have learned so much. Thank you so much for this video, I had been using cider kits and making bloody awful results until now.
That is good to hear .. cheers
Try using cranberry juice instead of apple .. very nice
@@wxpm I will try that, thank you.
@@LeifGrahamsson Hi , please could you tell me what yeast brand do you use? do you use any nutrient? Thank you
@@bvmyt4621 my best result was using only cider yeast and sugar. It created a strong (7-9%) cider with body and a sweet flavour. It surprised me because my experience with cider kits has not been anywhere near as good as this simple recipe.
Great video. I will make about five gallons at a time and instead of sugar I will add 4½ gallons juice with a gallon of juice. This gives me 4½ gallons to put in a soda keg with some wine making sulphites to kill the yeast and back sweeten with frozen concentrated juice then the >1 gallon left I will make into vinegar in a designated demijon.
Great stuff
I've collected prosecco mini wine bottles. Would I be able to use them for the fizzy cider
All depends on the closure of the bottles .. corks no .. crown caps yes
Great video buddy,some cracking tips as well. I almost always use yeast nutrient in my brews.
Cheers mate and subbed too. 👍🍺
I also find you can use PET bottles that have previously had fizzy in will hold the pressure.
Cheers.
Thanks for the sub!
That`s right bud , i was referring to milk cartons and the like
What stabalizer do you use please ?how and where as I would like flat cider ,I have some Camden powder
You can get stabilizing powder from sellers on ebay or Wilko shops
So if you don't put stabiliser in with it be a fizzy cider?
Yes it will .. after fermentation has finished if you want a fizzy cider add half a teaspoon of sugar to the bottle then fill with the fermented cider
Thanks for the reply 🙂
4.40 Fluid Dynamics. Lovely.
Brilliant video, this has given me the confidence to start my own brew... can I just ask what liquid you use in your airlock? Cheers mate.
Just plain water
Do you put the stabilizer in the DJ with original batch or move it to a secondary container 1st.. Thanks
Add it to the original batch
Cheers i liked this video, i live in Scotland with the minimum alcohol price, also the cost of living is kicking in.
Cheers
Do you also have one eye and a grenade launcher?
does the demijohn need to be completely dried from the water?
No it does not
When storing the fizzy cider, should I have it in the refrigerator or just in a cupboard?
Either , but it is always nicer chilled
@@wxpm and how long tel there off ?? Sorry for all the questions I’ve just finished my one now
@@DanielWaters-g7o A few years
what is the apple juice as there are many different varieties
Just ordinary supermaket brand
Can you use less juice and water it down ? I'm wondering if it will hen turnout more like white-lightning/omega park bench stuff .
I've seen on another video we're they add more nutrients as the week goes on, have you ever tried this?
Using less juice and adding water will make the brew more tasteless .. i have never needed to add more nutrient
Thanks for reply.
Have you ever tried just yeast sugar and water?
@@probablecausetocheckhard-drive Yikes .. no lol
@@wxpm quite popular in America according to UA-cam.
You mention stabiliser is this the same as campden tablets?
Yes , it is , kills off any yeast remaining
Please tell what yeast are you using
A cider yeast .. or a beer yeast would be ok
Thank you
You're welcome
So if I were to make 12ltr batch, how much surgut will I need?
Top man .
🤙
Hi Graham. I am so grateful for your videos. I have began my journey of making my own cider here in Western Australia. My first 4 litres have been bottled for a week now and I have a 15l batch that has just stopped fermenting ready to be bottled. I put a 1/4tsp of sugar in each 375ml bottle before filling and capping. It has been a week like I said, how long do you think it will take before it is carbonated and ready to enjoy. Thanks Graham. Apologies if you've already covered this..
It will be ready to drink now , but if left for a couple more weeks it will clear and be more mature with a better taste
@@wxpm thanks Graham. I have a couple chilled in the fridge so I'll give them a try this arvo.
@@markmakepeace5473 What was it like Mark?
@@nocando5365aye I’m interested too. Doing my first batch on Monday when my airlock comes. 🤞🏻
Can you stabilise the cider and then still make it fizzy?
No , you can not
Wont the preservatives added in the juice attack the yeast. many thanks boss. Might make a 20L batch
No it wont
@@wxpm you are the nicest person many thanks for the fast reply 20L he we come hope you have a wonderful weekend.
fresh apples from the garden?
I used to use windfalls
nice subbed
Thanks for the sub
hello m8, quick question how do you sterilise ya airlocks?
Make a sterilize solution in a bowl and dunk then rinse
When sterilizing your equipment - how long can you leave it to dry, prior to making the cider, before its technically not sterilized anymore ?
No need to leave it to dry
How long do you let it ferment before putting the stabelizer in
Depends on how much sugar is used .. the amount i use usually takes a week for the yeast to convert all the sugar to alcohol
Thanks for the reply this will be my 1st time making cider so hopefully all goes well 🤞
Once it's fermented can you just keep it in the demijohn till your ready to drink it
Yes , but make sure it is sealed
Is it totally necessary to add stabiliser ?
Only if you want a still cider
Is the process the same if u press your own apples
Yes
Graham could you talk about your decision to use apple juice over pressing apples and can you tell us if you've experimented with basic supermarket vs premium brands or even a mix. What in your opinion is the biggest influence on the taste. One last thing, is it standard granulated sugar you use?
Will do a video soon .. and yes i use standard granulated sugar
Hi there. Iv just recently made a batch of scrumpy using your method, first time for me, I tried it after 3 weeks and it was nice, left it in the demijohn for a few more weeks to let it clear up abit more, I went back to it yesterday to pour a glass and it’s turned fizzy, how could this of happened? It’s got an airlock on, I’m hoping you could help me understand how this would happen as I have a second batch brewing at the moment and don’t want that to go fizzy I much prefer the still cider, thankyou
There has been a second fermentation by some remaining active yeast .. put a teaspoon of stabilizer in and that will kill any active yeast so you will then have a still cider
@@wxpm thankyou for the response, I didn’t use any stabilizer I just pasteurised it thinking that would kill all the yeast, also it wasn’t in an air tight bottle it’s in the demijohn with an air lock on, so it should of bubbled the airlock rather then carbonating, I will make sure I use a stabilizer this time though, is there a particular one you would recommend? As I have been told that using a stabilizer can effect the taste of the scrumpy
I have used a few different stabilizers and they were all ok
Hi Graham. Do you have a cap on the airlock? How do you know when it’s finished fermenting? Does the airlock stop when it’s ready?
No cap on the airlock , some do have one , when fermentation has finished the airlock will stop bubbling and the liquid will start to clear from the top
DENBIGHVIDS / WXPM
Cheers. What is the highest Temperature that it will tolerate? Is there a preferred temp? What temp do yours average when fermenting? Diolch
Do you make your pear and apple cider the exact same way as this but just swoping the juice?
Yes you can
Hi mate does I matter what apple juice you use ?
No , you can use cranberry juice as well
Hello mate I am planning to do your recipes but in 25l fermenting bucket. When I want to stir the stabiliser in at the end do I need to be careful about mixing Oxygen Into the mix? Or how would you recommend doing it? Thanks alot
No need to worry , when fermentation has finished just pop the stabaliser in and give it a stir
@@wxpm perfect thanks alot for getting straight back to me
Thanks for the video !...Does in need to be in the dark when fermenting ?
No it does not
@@wxpm Cheers!
Do we need to add that sugar or can we do this without all that sugar. Thanks mate great video tomorrow I start my second brew
Of course you can but bear in mind the alcohol percent will be low
Shwmae Graham. I’m giving this a go and already on my second batch. Didn’t leave headroom in the first demijohn and the froth went up the air lock. I’ve put 3L in the second and air lock is now clear. Was just wondering if when I add in the final carton in a few days do I need to rinse the froth from the side of the demijohn. Also do I need to shake to get all the sugar fermented or will the yeast find it at the bottom? Diolch yn fawr iawn 👍
Hi Stephen , just add the extra carton and the yeast will do its job
Hi, after fermentation has finished and I transfer to another Container. Can i add the stabiliser, wait a few days/ or a week?? Then add sugar to sweeten the taste. How long do I leave it for then, before putting into 2l plastic bottles??
So its a sweet, still cider.
Thanks
Hi , yes add the stabilizer , the next day you can add sugar to sweeten
Great video mate.
Does it make a difference in taste if you use concentrate or fresh apple juice?
Fresh apple juice would make a nicer cider but if made with care concentrated juice is not far behind
@@wxpm I should of been clearer. I meant shop bought fresh v's shop brought concentrate.
Thanks for the reply
@@nocando5365 No big difference .. shop bought concentrate will save you a lot of money as well
Do you ever re-rack and how long approximately does it take until it’s ready? Also, do you de-gas it? Cheers 👍🏻
No mate , never
Do you have a method that doesn't use as much sugar?
Simple , just use less sugar , but the alcohol content will be lower
@wxpm oh, really? So the sugar is a big factor in the % ABV. I was reading about scrumpy and how they just press apples and let the natural yeast do the fermenting. Don't know if they add sugar or not. Place called Wilkins in Somerset UK
@@k.elysee6527 just relying on the natural sugars in the apples will result in a low level alcohol content
@@wxpm I did not know that. Thnx!
Great video.
I have a question if you could be so kind.
Is it possible to use the still cider and use something like a soda stream to carbonate?
Hi David , yes , i don`t see no reason why not
Hi Graham I made an apple and pineapple cider but its frothing through my airlock. Any advice buddy?
The only thing you can do is regularly remove the airlock flush it out with clean water , refill it and replace it , the frothing will subside , next time do as i suggested in the video , just put in 3lts then add the 1lt a few days later
@@wxpmThanks a million
Great video and I just had to try the process! I used some of my friends apples from their orchard. It came out looking great but it was quite sour. I tried again with shop bought 100% apple juice and doubled up the quantities.
However now after a couple of weeks rest it tastes too sour again. How can i get rid of the sour taste? Hope you can help.
The cause of a brew tasting sour is because of bacteria attacking the yeast resulting in a vinegar taste and not much alcohol content .. make sure all equipment is thoroughly sterilized
Hi Graham, what sort of apple juice do you use, obviously it has to be completely natural, non-pasteurized, no additives, etc?
I use supermarket own brand
Does type of apple juice matter ?
No
can u add fruit to make flavours
Yes you can
Is that apple juice from consentrate or a fresh pressed type?
Concentrate
@@wxpm done my first brew with apples off my tree but didn't add sugar, turned out about 4.75% but even though sterilised still tastes bitter so I'm wondering if the apples weren't sweet enough
Hi. Great vid. I'm new to brewing. I set this off just over a week ago, it's still showing the occasional bubble, so I'll leave it a bit longer. Do I have to bottle it or can I just leave it to settle in the demijohn and syphon off a pint when I want one? Also I have no stabiliser, does that matter? Thanks. Video was very helpful to this beginner.
Yes , you can just leave it to settle and drink it straight from the demijohn , but it is best to bottle as every time you syphon some off the liquid will be exposed to air bacteria and could turn your brew very vinegary
@@wxpm thank you, I will syphon it off into bottles then 👍.
I made another batch following the same method but using 100% prune juice (from concentrate), that is still fermenting, but unlike the apple batch this has a thick layer of bits on top of the brew as well as the expected sediment on the bottom. Any ideas what the layer of bits might be, and can I just put the syhon through this layer and bottle?
Thank you again for your help.
Brilliant video definitely doing this 👍 would it be possible to swap one of the cartons of apple juice to say something like raspberry to make a different flavour, or would this not work
The only other juice i have used is pear , to make pear cider , i say give it a raspberry try , sounds good
Excellent! Cheers mate, my missus is going to kill me when she finds this in the garage, or me sparked out!!✊🏻😂😂😂
Lol .. nice one
DENBIGHVIDS / WXPM Are you Ex Military fella?
I thought i'd come back to your older video, it took the newer morrisons branded apple juice label's to click on!
Just a thank you as watching it a few years ago got me on my cider journey, Ive went from this concentrate cider (which I still have on rotation) to using real apples and mashing, using different sugars and for this christmas I have a winter spiced one that I do half batch still for drinking warm and a carbonated batch for the fridge! It's been a fairly lucrative little side bit ;)
Thanks again mate, will keep on checking in on the channel :)
Cheers buddy
Can I just verify all I need is a bit of white sugar in a bottle with a gap and capped off to achieve a fizzy cider ? p.s I'll be using honey instead of 12oz's of sugar is that ok ?
Yes , that will be fine
@@wxpm p.s for future reference how do I calculate how much sugar or honey do I need per 1 liter of apple juice and do I need to take a reading of the apple juice without the sugar/ honey or with ..... with the hydrometer ? p.s sorry for asking so many question i'm new to cider making. Many thanks Leo
Wotcha Graham, I've been following you for a while and I am mightly impressed by your sense of humour and the fact the you communicate your contempt and utter disregard for your "haters" and trolls. The price of fame, I suppose. Anyway, just one quick question regarding fermentation; I don't have a stable temperature in any room in my apartment. I started the fermentation in a sun filled room facing South, however as the afternoon turns into evening and night falls, the temperature drops and fermentation stalls. It starts again in the morning when the sun comes up and the demijohn warms up. How will this affect the final brew? Cheers, and mate.... you don't know me, but Celer et Audax!
Fluctuating temps will not affect the final brew , it will just take more time
Hi I’m planning on trying your recipe this weekend but I have a question, will the cider be dry , medium or seeet please thanks
Fermenting out all the sugar will result in a dry cider .. if you want a medium or sweet cider .. after you have added the stabilizer which will kill any remaining yeast just add a little sugar depending on how sweet you want your cider
would i be stupid to not use the item that definitely tells me if the fermentation is finished?? or would it generally be considered alright to just bottle it up when it looks like its finished?
When the airlock has stopped bubbling .. leave it a day or two then bottle it
I’ve made 60ltrs of cider from apples is was put into fermentation end of October it seems to have stopped popping in the bubble valve will it be ok to bottle , I was gonna use plastic bottles that had carbonated water , to make cider fizzy . what you think and do I need to disinfect bottles
Cheers Jonny