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The cider industry needs to take a hard look at why we have stalled and are now going backwards. Yes, the alcohol beverage category is suffering now, but since cider makes such a tiny % of market share, there is plenty of room to increase that share of a slightly shrinking pie, but we are not. Like every lost election, the ‘reason’ proffered usually maps pretty close to one’s long held grievances and strongly held priors. A culture of cider has not been developed and with few exceptions has failed to grow out of the ‘beer alternative’ space. There is so much abundance and diversity in cider that it should be celebrated for its own sake, bringing nature and tradition to the table in a sustainable and accessible way. Cider can be a low alcohol alternative to grape wine for the table. It has a low carbon footprint with local orchards (carbon sinks) and minimum transport costs. Tap friendly for minimal waste. Literally hundreds of blends and varieties from the various pome fruit alone to encourage exploration and creativity. Etc. Opportunities are slipping through our fingers as the industry is desperately clinging to that flavored cider tap at the local micro brewery that is itself struggling to stay open where the buyer has been strong armed into exchanging the local craft self distributed cider for the regional corporate behemoth dominating the distributor. Let’s act now and make changes.

I really appreciate y'all very in depth videos explaining everything for novices like me I've just started my journey n do a lot of research n find myself landing on your channel a lot thank you

I’ve learned a ton from you guys, thank you for your time and expertise. Hope your next endeavor is great and successful. 🙏

Damn, I've just found batch of your amazing videos regarding cider making, wanted to subscribe but then saw this video. Sad, but I'm happy for the content you have created, good luck to you

Hi all, I can’t find the tasting video, is it available?

Its been fun meeting and drinking cider with all your cider makers the past couple years. From Duluth Cider's Cider Maker to your Cider Makers cheers guys.

Sorry to hear this guys. Best of luck to you

Sorry to hear this. I've really enjoyed your videos and they were a big help as I was getting back into homebrewing mead and cider last year. I wish you guys were closer as I'd probably be a regular there. Good luck in whatever you decide to do next.

Gutted. You have both helped me with my own cider development over the last few years and I really enjoyed your videos. I was hoping at some point to pop over the pond from the UK to visit. Anyway all the best to you and thank you for everything. PS: Do you do a courier service to the UK? Thanks, John.

Sad to hear, was hoping to visit in future from Illinois. I have enjoyed your videos, cider making information and personalities. Good luck with your future endeavors. Cheers 🍻

I hope the video's stay up I just started watching and haven't watched them all yet

that was sad! I learn so much from you. Good Luck with your next step!!!! I hope your videos remains here on RUclips!!!!

Thank you gentlemen. You have taught me a lot about making cider. I wish your store was closer - I'd celebrate with you. Good luck with whatever comes next.

I've been watching you for a fair bit of time but never commented before. Thank you for everything and good luck with whatever you plan on next. You have made an impact on my curiosity and early undertakings within this hobby.

WIll your videos remain on youtube or you will take down the channel?

You guys are the Flim and Flam irl

Wondering what kind of wine yeast you recommend for Harrelson apples in Minnesota? I’m looking for a yeast which will really emphasize the apple flavor.

Great tutorial! :) (please turn the music off i next video :) ) When you brew the high brix solution how and when du you stop the fementation? So it is sweet! :)

Hello all . I have 16 litres of apple juice from concentrate . With 4 bottles of ŁOWICZ SYRUP WITH STRAWBERRY FLAVOURED 400ML. This has 75 g of sugar in it no preservatives . The og of this concoction is 1.080 . I know it will be a high Abv . And it will be dry. If I let it ferment out the stop the yeast with a yeast stopper . Can I then sweeten with the ŁOWICZ SYRUP WITH STRAWBERRY FLAVOURED 400ML ?

I think adding sweetener when you drink it is the easiest!!

Can i use sodium metabisulfite?

Awesome video. Do you feel that traditional apple pressing produces a better cider? Regarding your racking to secondary, any concerns about the head space? With mead that would not go over well.

I stumbled across your videos and love them! I'm getting into brewing hard cider ( been doing Mead). Do you ferment dry or stop the fermentation to avoid backsweetening? Do you do anything to kill the wild yeast before adding your specific yeast of choice? Thanks in advance and can't wait to get to Minneapolis to sample!!

Hi guys. Do you have a take on pasteurization before primary if the juice is orchard fresh? Is it necessary? Is it preferable flavorwise in regards to allowing the yeast to shine through? What are possible flavor developments, either good or bad to fermenting raw in primary? Thanks!

How much yeast should you use for 5L. I've put in about 5g in my 1st batch, should i adjust that!

Where did you guys go are you ever gonna come back and make videos

This is the most coherent video on cider making on YT

Not sure if this has been asked if so sorry. In the video all the sugar in the cider has been fermented, and the gravity is 1.000. Would you add less sugar to carbonate if the all the sugar had not been fermented say 1.008?

Thanks for your videos! I only have about 10 lbs each of apples and pears and was contemplating combining the two to make an apple/pear cider. However from everything I have read, perry sounds like it can be a bit more temperamental than apple cider. I am wondering if a better option is just to top off with store bought apple juice since I probably wont have enough apples and add in pear juice like you have in this video. Do you have experience making perry?

You could ferment the apple juice right in the containers you bought them in. Once fermentation starts just loosen the lid slightly. Put a coffee filter on it and tighten but not fully. Then use the beer maker to finish them and from there bottle them. No need for that bucket.

What about lactose? Doesn't break down in yeast.

Why does this seem like a dick measuring contest with the old guy with the beard trying to out do the young guy while rolling his eyes and acting like he pissed and drunk?

Great videos guys. Thanks for taking the time to create! Here in North Carolina, our different styles of apples mature several weeks or months apart. For added depth and complexity, post fermentation blend seems to be the only option. is it necessary to use the same yeast strain for every batch?

Does oxidation impact the Cider and should we try to limit contact with oxygen after fermentation and before bottling? Great informative video.🇮🇪

Do you use a Valcorim Machine?

Great information! Hopefully you guys make more videos

Shocked I just now found your channel. Better late than never.

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?