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They're just as they should be when making cider

Nature, huh?! Just leave it be and trust hundreds of years of experience

You really don't need any yeast or additives. Just let it go, then stop fermentation with a cold crash for sweet, low alcohol cider or ferment out to dry and strong then adjust alcohol levels and acidity/tannins with home made juice concentrate and strong tea.

It's called rough cider, and I can see why.

Years ago it was common to hang a leg of mutton in the fermentation tank (always wooden and up to 10m diameter and 4m tall. I've dismantled a couple to salvage the oak timber ) The meat acted as yeast nutrient to ensure a vigorous and complete ferment. When finished, the bone would be bare. The fermentation tanks didn't always have lids either. People wonder why they're always getting sick these days and unless it was something serious, they didn't in the past. That's why. You gotta eat a lot of dirt before you die.

Obviuosly you're not up to how natural health and organisms work...You must prefer pasteurization right? that's the real couse of weak inmune sistems and sick people.-

I'd bet his immune system is stronger than yours. But I wouldn't want to drink that cider either, I prefer a slightly cleaner setup. Each to his own.

the natural acidity of the apples and the vigorous nature of the yeast work together to combat harmful microorganisms. also many producers sulfite the juice before fermentation anyway, so washing and sterilizing everything is a waste of time since the juice will be mostly sterilized by the sulfites anyway.

I think that's why people put Campden pills in the juice 24--36 hrs before pitching the yeast. The Campden pills kill the microorganisms that are IN and ON the pulp that could compete with the yeast and probably result in bad flavors.

No. Otherwise you'll wash the natural yeasts off the skins.

Obviously the answer is no. They were dipping their dirty hands in the cider at the end.

Never been around food and beverage production huh champ?

Only for you. We're not all clean freak hypochondriacs. Pull your head in champ

Once its fermented it's safe to drink. The fermentation process kills off bad bacteria because of the formation of acids and alcohol. When raw cider isnt fermented is when it can be unsafe to drink

@@philliptandymiller1058 wash the apples before pressing to get out the soil slugs and rot please or I will not drink it I've been mami g cider with my dad for 50 years

@@arthurdewith7608 I agree I always wash my apples when making cider

washing is a waste of time and water. just sulfite after pressing if you're worried about it

Washing too much washes the natural yeasts from the skins which is what starts the fermentation process

Few weeks maybe

Until the trees blossom

God Body Rahk I’d rather risk the bacteria than the chemicals in the commercial rubbish. I must admit though, the real rough stuff takes a bit of getting used to.

The fermentation process will kill off any bad bacteria, not to mention this is how real, traditional cider is made and has been for a long time. I think his press and grinder are fantastic. Super efficient and its cool that it has been used for so long to make traditional cider

My god, its amazing the human race made it this far. How have we forgotten our roots. This is the hand sanitizer generation. Your great grand dad would be horrified mate!

@@philliptandymiller1058 I really like this design and plan on making my own with the twin screws.

@@24revealer cool, that's a good idea. What will you use as a mill? Will you be making one as well?

This is still the norm in many areas of the country.

tell me how , this history cant be lost

why does "the government" have to be responsible for everything including preserving vintage cider makers? looks like he doesn't need anything extra, he's got a going business !

the brown were hessian and the beige ones nylon.

omyajt I think it's a kiln.

A 70-80 year old Lister, never rebuilt, Trigger's broom comes to mind. An old un but a good un all the same

There's a reason why it's called rough cider.

A meal for hogs

Hogs gain well

@G Zeus Everything is a chemical.. The whole point of sanitisation is purely in relation to health. Doing stupid things can make you unwell, very unwell and in extreme cases, kill you. Also your knowledge on alcohol is appalling. Bacteria doesn't start getting affected until around 60% ABV, hence why hospitals HAVE to have at least 70%. The cider in the video is going to have anywhere from 4-8%. Lets say without added sugar for argument sake it's 10%. It's still well below the threshold to have any impact on bacteria, 50% below even mild disinfectant. There is nothing wrong with using a chemical to properly protect your health as long as you use some common sense and rinse properly, plus outside of that it helps the odds of having a good fermentation and reduced chances of off flavours.

Ask any cider making expert and they will tell you that the fermentation process of cider kills off the bad bacteria because of the acids and alcohol along with the high yeast population. There have also been studies specifically done to see if bad bacteria such as e coli will live in a fermenting/fermented cider and they prove that these bacteria cannot survive the fermentation process. You should just google it if you're unsure about it. The concern with people getting sick from cider is when people drink unpasteurized cider that is unfermented that contains things such as e coli from the ground. Even still the number of times this happens is VERY rare. I think before making comments it's best to do some research.

@@philliptandymiller1058 The bacteria dies because of the lack of Oxygen, nothing to do with acidity and alcohol unless above a certain percentage. Most ciders are a PH 3.3-4 because of the natural acid in the apple. The only way to increase or decrease is adding in the extra chemical yourself. Lower acidity is when you find it might stop. Acidity isn't even a good indicator of when a bacteria won't harbour because it's been proven strains of bacteria can live in low acidities. Most of the bacteria in the begining are anaerobic. The dirty processes after the finished product is when you have a higher infection chance.

@@Kyle_Hubbard dude... chill out. people have been brewing cider and beer outdoors with no sanitation for millennia

@@Austiin_vdw "dude... chill out" You're making a big deal out of a little deal. Take your own advise.