How to Make Hard Cider - Easy Beginner Recipe
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- Опубликовано: 15 окт 2023
- From apples to hard cider, we're providing brewing essentials for newbies. This is a beginner's guide to making hard apple cider from scratch. And as a bonus, we discuss what makes for the absolute perfect hard cider recipe. #cider
Ingredients:
20 bushels of apples
10 packages of yeast
Fruit puree
Apple pie spices - www.clawhammersupply.com/prod...
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Resources:
Full recipe details: www.clawhammersupply.com/blog...
Making Hard Cider, Live: ruclips.net/user/livexievpEzP...
Electric Apple Crusher: • Building an Electric A...
How to Measure Alcohol Content: • How to Measure Alcohol...
How to Make a Yeast Starter: • How to Make a Yeast St...
How Long Does it Take to Make Alcohol: • How Long Does it Take ...
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Equipment:
20 gallon brewing system: www.clawhammersupply.com/prod...
10 gallon brewing system: www.clawhammersupply.com/coll...
Keg fermenter: www.clawhammersupply.com/coll...
1 gallon brewing kit: www.clawhammersupply.com/coll...
Food safe bucket: www.clawhammersupply.com/prod...
Graduated Cylinder: amzn.to/3PUrvKt
Brewing hydrometer: www.clawhammersupply.com/prod...
Some items used in the making of this video (We are Amazon Affiliates and as such do receive a small commission if you purchase anything after using one of our links. There is no cost to you for this, but it does help the channel and enables us to keep bringing you content. Thank you!)
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Website: Clawhammersupply.com 
Развлечения
10 Gallon Brew System: www.clawhammersupply.com/collections/brewing-equipment/products/digital-electric-120v-homebrew-beer-system
20 Gallon Brew System: www.clawhammersupply.com/collections/brewing-equipment/products/20-gallon-electric-home-brewing-system-240v-biab
"Easy beginners recipe". Anyways here's some industrial equipment you'll need to get started lol
😂😂😂 100%
Not to mention that if you brew that much alchahol at one time your gonna have a hell of a time keeping good quality control with at home equipment and you may get a visit from the ATF if you got that much untaxable hooch that only has a shelf life of a month or two
No. No rules when homebrewing this kind of stuff
Great to see Dennis from "It's Always Sunny" making his own cider for Paddy's Bar.
THE GANG MAKES CIDER!
😂@@ClawhammerSupply
He is untethered and his rage knows no bounds
😂😂😂😂😂😂😂
The apple remains after pressing can be fed to livestock. My local Cider mill does this.
super happy to see a 10ish min brewing video! I really miss the brew videos you guys used to do :)
That’s awesome! I love doing this with my boys to use “most” of the apples and let the deer eat the ones that are too far gone. Great video as always, thanks for the reminder!
My boys and I have made this a new yearly tradition. We pick apples together, deep freeze them, and then on the following weekend have a big pressing party for the families. Complete with soup, chilli, cider, and s'mores.
After the deep freeze, do you thaw before crushing and pressing?
Yes sir. I take them out a day in advance before pressing. We don't even need to shred them and they turn to complete mush. Your vids last year inspired me to make this an annual guys day out kind of thing.
Really enjoy seeing the Clawhammer Content again.
I’ve been making cider for 4 years just like that except I use a electric food grater to process the apples, much better yield doing that , I used to pick my own apples from an orchard for $2-$3 per kilo (Sydney- Australia) I found some wild trees one time along the highway and managed to get 110kgs for FREE! 60lts of beautiful cider, I added strawberries to half and my wife loves it. Even if it’s not perfect it’s something you made so it tastes better😀 it’s becoming a family tradition and I highly recommend it! Great video.
Why would you pasteurize and not let it site with wild yeast ?
Great video! The live was fun too.
Can't wait to see how all of the different variations of the cider come out!
TIZ the season for some GOOD hard cider 😍😍
Nice content guys. Electric scratter and hydro press will give 30% more juice for less graft. Add 1/2 tsp ascorbic acid (vit C) per 5 galls as it stops the juice going brown. 2 pints of strong tea per 5 galls for tannin. Unless you brew beer from grain and already have heaters just stick to plastic fermenting bins and campden tabs, better to spend you're hard earned on the scratter and hydropress. If you have a tame pig farmer local give them the pressed apple pulp, the pigs love it and the pork is next level. Boost cider with more sugar, I like 9.6%, stronger for not much more effort. Keep up the good work.
Could you please do a tasting vid comparing the different yeasts? I know it's hard to convey taste and it's not something you normally do, but maybe invite Ross over and it will be a great video.
To get max juice from the press you must back off the pressure after it feels like you've maxed out the press. Let the fruit sit for 5 min and press again. To further improve yield you can stir up the pulp and add a bit of water and repress. Doing these tricks I usually get 20-35% more juice.
If using cooking or dessert apples, my suggestion is to add tannins, about 2 grams per 5 gal. It really improves the taste of cider made from non-cider apples, especially when aged 3-4 months.
I bought a cheap electric garden shredder two years ago to replace th mash stick. It still jams but it really works, juice starts flowing before I even get th pulp in th basket.x
Have wanted to try making a cider at some point. Might have to give this simple recipe a try before getting into anything crazy. Appreciate the info!
6:45 Parallel manufacturing is great, great stuff. It's not really needed at 5 gallon or less scale, but once you go over that, you can process everything muuuuuch faster if you're able to parallelize. Usually need less buckets mid-stream, too. Manufacturing on scale is a discipline on its own. (I work in manufacturing, it's fun.)
Yes to cider!! Very curious to see how the yeast comparisons are. I have my favorites but always looking for some new fun yeast options.
Definitely planning on doing a comparison vid. The plan is to do a "cider takeover" of our tap system.
Nottingham has been my favorite so far.
I’d love to see a follow up video with your thoughts on those different yeast results!
When do you add the spiced everclear? Before or after fermentation?
The best tip I got from this video was the very first one about buying roughed up apples. Never thought about it!
I was always sad to see how expensive apples are and how much is needed to make cider. Now I’ll be on the lookout for those bad apples 😅
The most serious cider makers I know use the natural yeast to ferment so no sterilisation step. It make cider that tastes different to commercial macro cider. I'd describe it as scrumpy cider? Tastes a bit "farm yard-y". Got some Bret funk to it.
Great content as always. Just a question, what happened with the previous format of videos?
If you reuse that style of crusher in the future id recommend removing the knives, fill the hopper and push the apples down with a big piece of wood. The knives honestly just slow down the process as the rollers themselves can shred the apples and crush them even if the tool was originally meant to crush grapes.
Imma have to make a trip to Oak Glen California.
Natural fermentation for the win. Just perss it and lento it sit 3months 👌
Good stuff.
Mmmm cider 🍻
I think you meant pectinase (cleaves those pesky pectin molecules) ... adding pectin is counter to improving fructose yield and clarification of the final product. Pectin is what you want when making jellies or jams though!
Hmmmm. Like I said, we didn't use it but I definitely looked it up. Though, based on your user name and profile image, i''m inclined to say that you have it right and I was wrong...
With that much juice you could have made some ice cider!
Beer guys making cider... interesting, but well done. Most people might not like how dry it is or that carbonation wasn't mentioned, but this would be the simplest way to get it done.
Pressure ferment and trap the natural C02 in solution. Back sweeten if it is tart and dry on the palate.
Any yeast that you tried which you don't recommend? Or might recommend over another?
We'll find out! Personally i'm excited for the saison and the "Nectar" yeast that we added to a guava fruit keg. Oh, and the new yeast we developed with White Labs (Mythical Hammer) was used as well.
I was talking with the owner of Bauman's cider a couple weeks ago and they said they don't add any Potassium Metabisulfite (or heat pasteurization) before fermentation and instead add it after. Thought that was interesting because I always add it before.
Wait, what? Hmmm. Interesting.
@@ClawhammerSupply Yeah, I thought it was interesting as well. Because then you run the risk of the wild yeast taking over or ruining the batch but they never seem to have an issue with it. Supposedly dropping it in after reduces the amount of sulfur produced in primary and results in a healthier ferment. Then we've seen I think on brulosophy as well at least in beer that adding it in right before packing helps reduce problems with oxygen ingress.
I been brewing cider for many years. Never used potassium Metabisulfite or heat. I doubt you even need to add yeast as the skin if the apples would have plenty of natural yeast. Think more wine then beer. Wine for thousands and thousands of years have been fermented using the natural yeast from the grape skin. I squeeze the apples, keg it, add wine yeast (which I doubt is even needed) and wait. Never had any problem.
@@iflanzy The added yeast will outnumber the wild yeast by orders of magnitude. It will chew through the sugars before the wild yeast can get started. Unlike beer, fully fermented cider will have basically no carbs or nutrients left for it to be able to spoil. They indeed probably just add it at the end to prevent oxidation.
You are waisting apple juice big time. The apples must be crushed way more . When done right the juice will flow big time before the press even used. The apples should look like chunky apple sauce.
I would add tannins to get a bit more snap
0:40 Holy crap, y'all got apples at 15% of grocery store prices? Insane! I'd love that! I track produce prices at my nearby grocery stores and I start making plans when things get below $1/lb. How many lbs and total gallons of juice?
I get a lot of groundfall apples and I'm horrified by the idea of how many worms and bugs went into that crusher... you do you.
Prob a lot but I suspect they would have been filtered out by the bag in the press or the mesh container in the kettle...some bits may have filtered through tho as I think through their process
@@seriomarkj All I can think about is worm juice lol.
This is reality though... I bet this is the same with commercial cider works.
@@gannas42all food product have an “acceptable” ppm of bug parts in them set by either the FDA or the USDA.
@@jaysonwilkodp oh I am aware and how is that supposed to be a comfort? Lol
Jesse Lantz IPA!
0:58 I got a breville juicer off craigslist I'm gonna try for apples this year. I've been using grocery store juice, mostly. I know a juicer like that is kinda small for your scale, but have you ever tried something like that? Bonus: it makes the pulp super fine, instead of chunky.
A juicer will make it too fine, and you will have problems pressing that pulp as it will clog up the screen bag and won't allow liquid out. The grinder I have makes it much smaller that what they had in this video, but not too fine as to not press well.
@@emtffzartman666 but I don't have to press it, if it's juiced already!
I juiced my crabapples with a Breveille juicer. You need to pull it apart and clean out after every 4 lb of fruit. Otherwise works great. 16 lbs of crabapples yield one gallon of juice.
I’m waiting for the 6 1/2 gallon stainless steel keg I ordered from you to ship.
Hahaha. Yeah, sorry man. We're getting close!
@@ClawhammerSupply oh no worries. I’m just looking forward to getting it.
Can you use a juicer?
Tried it once, did not work. To much pulp goes through.
7:37 adding pectin? Do you mean pectinase? I've always been told that pectin is bad for cider and that pectinase breaks that down, getting more juice. I've never tested it.
Yes
Thanks for being lit 🎉
Eletric scratter would of made it a lot finer and your yield would of probably been more …
*ooooo interesting adding in guava - may have to try that myself
I'm assuming that with that much abundance, you will be shipping me some of the finished product?
Ohhhh ooo, I neither pasteurized or added chemicals to my cider :O Hope itll be OK
It'll be fine. It'll just probably taste like a wild ferment. Probably a bit sour. Hopefully no bandaid flavors...!
Was that 'Blue Steel' or 'Magnum' at the start of the vid?
Lol. A mix of both.
Heat pasteurizing will set the pectin in the apples, which will cloud the cider, and you'll never get it clear. Also, never use gelatin to fine cider like you might in beer, it has the opposite effect. I add pectic enzyme (pectinase), which breaks down the pectin and reduces the chance of cloudiness in the final product.
10-4. We never pay too much attention to haze. But, understood.
If you just want to give it a try with a small amount, can you just buy apple juice and yeast?
Yes, just make sure to read the labels of the juice you plan to use so it doesn't have preservatives.
If you have a local place that presses cider, sometimes you can buy it raw from them also
Plenty of those videos on youtube. Much better than these shills.
Right...?? This was such a waste of time. @@1marcelfilms
This has a @donutoperator feel to it
Cider is the fastest growing alcohol market…..and extremely tasty.
You are removing the rotten apples, right?
Or it doesn't matter?
Nope. One of the best batches we ever made was a saison cider with some reeeeally far gone apples.
Lol all the comments saying this is too complicated for a "beginner" recipe doesnt know these guys at all. Everything they do is overbuilt and technical. Compared to how they normally do things this was pretty simple. Did you see the keg fermenter? That thing is so overengineered youd think it came from a german factory from a different era
This would be a good video if the title wasn't so misleading. Misleading your targeted audience and then trying to sell a product leads to mistrust between the consumer and producer. Try advocating for your product at the beginning of the video in a list of items you would truly need for a "Easy Beginner Recipe". This could be your entry level product as a beginner is not going to want to spend a lot of money starting out their hobby. This video should be titled "We turned $100 of apples into 50 Gallons of Hard Cider!" not "How to make Hard Cider - Easy Beginner Recipe". You are targeting the wrong demographic in the cider hobby world with the title and your product placement.
Good luck fighting the shitty clickbait that is youtube these days.
Exactly what I was thinking before I did the thumbs down. As soon as he started talking about heating up etc etc I decided to check out the comments. I wish YT didn't eliminate the dislike button. Cancel culture libtards are going too far.
I'd be interested in becoming a member...how does a guy (or gal) do that?
There should be a "member" button on our main page.
or you can just buy juice
Probably cheaper too.
@1marcelfilms definitely not cheaper, if you already have the crusher and press that is. Even still buying the 60ish gallons of juice to make 50 gallons is gonna be at least $150. My time is worth that 50 bucks so I'll be skipping the totally homemade approach shown here
@@richardcagle5475 why you waste 50 an hour on youtube
50 gallons for 100 bucks plus who knows how much in equipment lol
I've never noticed how much you look like Ben stiller till this video
Isn't this just cider?
Yea, Americans however call fresh pressed(?) apple juice cider and fermented apple juice hard cider.
Don't exactly know why, I'm sure YT has someone explaining it well, but different strokes for different folks
It has to with the prohibition era. Before that time in the US 'cider' was alcoholic but during prohibition the cider industry all but died out and the non-alcoholic drink took over the name. When the alcoholic drink began to be made again after prohibition, it became known as Hard Cider to differentiate between the two. @@N3ss3s