Number 12 Cider - HOW TO MAKE HARD CIDER
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- Опубликовано: 29 июн 2024
- 1:00 What apple juice to use
3:05 What equipment to use and how to clean it
6:24 How to pitch yeast
8:50 Airlock and how to seal off fermenting containers
10:50 1 week of fermenting and what do to during that time
13:22 3-4 weeks of fermenting
15:40 How to rack and siphon hard cider into new container
19:03 Finished hard cider
We will be making a video in the future about how to bottle and carbonate your hard cider! 
Хобби
Shocked I just now found your channel. Better late than never.
I just wanna say, on top of this being an incredibly helpful video, the comments section give me hope. It’s so nice to see people helping each other out and responding instead of shutting them down. A nice change
Thanks for checking us out!
Probably the most thorough description of making cider.
I still make Hard Cider with store bought juice, brown sugar, and bread yeast. Super easy. It's the easiest and cheapest manner to make alcohol
Way to go Joseph!
At 2:30, the guys face on the right after the sugar question was awesome. At 4:15, the left guy can't keep a straight face with that question. These guys are great.
You guys are too funny. Great video with GREAT detail. If your cider is as dry as you two are, then you should have blue ribbon cider!
Thanks Al... I think :) Happy cider making!
@@Number12Cider HaHaHa Yes, a compliment to you both.
you guy earned a subscriber and a thumbs up in the first three minutes!! great video guy, glad I found your channel.
Very belated thank you!
This video deserves more views. Two knowledgeable guys being informative and to the point, good production too. Greetings from Finland!
Thank you!
NO! This is not real cider- no more than Kool-Aid. Pitching yeast into pasteurized juice is ridiculous- real cider is made from... apples! This "juice" has through been extracted through GIANT FACTORY PROCESSESSES that kill most of the apple fruit character. In fact it is more difficult to make this "modern juice" (you need a commercial factory with a machine after machine processing the juice to death). It is easier to make cider, and there is a reason it is called juice because it does not resemble cider in the least. Anyhow you can also make "wine" or "cider" out of Kool-Aid- seriously just follow the same steps with your favorite flavors and you will have HARD KOOL-AID.
Thanks for sharing your knowledge with those of us just leaning how to make our own hard cider. Great video and I've subscribed so I'll be checking out your other content.
Thank you Bud. We will be putting out some new content soon!
Great Video!!!
Thanks!
Guys, this is very good video. It explains every single little detail that newbie can miss or don't think of and mess up. Very well thought off.
Thank you!
Wow! Don’t usually leave reviews but this was very thorough and concise. Thank you!
Thank you Ryan!
Love the video ... Thank you
Good stuff. I have a apple tree this fall that I will be experiment ING with. Thanks
Thanks! Great info!
You're welcome!
You guys are so awesome!!!!!
Thanks Kevin!!!
Thank You
Thanks a lot for this, it's hard to find knowledgeable people willing to explain this process for dummies hahahhaha
Your welcome! 😊
Great informative video . Doesn’t bore on and loose the audience . Really enjoyed it . Wish I found it a few weeks back when I was asking google …. What is lees ? and a group …. What is racking ?
Thanks
Thanks for watching!
I love how you guys keep it short sweet and too the point. I think I’m getting in my own head from all the research I’ve been doing. Do I pasteurize, do I add Campden tabs or k-sorbate, yada yada. At the end, I just want it to be on the sweeter side and carbonated.
Sorry for the late reply. For the sweeter side you will need to either (1) keep it in the fridge and drink it fast; (2) use a sorbate/sulfite blend to prevent re-fermentation; (3) pasteurize or; (4) sweeten it right before you drink it by the glass or bottle :) good luck!
Awesome explanation. Gold standard for breaking down a complex topic. Can I reuse the yeast cake for the next fermentation?
Yes you can but it does not store well for very long so that next fermentation would have to be very soon.
Just finished my first 5 gallons of my first fermentation process my base is absolutely delicious I back sweeten with some fresh pressed cider absolutely amazing your tips and videos on here really do help thanks guys
Very cool. Thanks for checking us out!
Will Ascorbic acid (vitamin C) negatively effect fermentation?
@@SpaceBones369 it will be just fine
My first successful 5 gallon batch is force carbing in a keg now. Next experience is gona be cherry apple cider
how do you guys clean those barrels when its done fermenting. i am thinking about getting a barrel small one but i dont know how to take care of it.
I was using some cider that had potassium sorbate in it. It did not bubble up as much as when I don't use potassium sorbate juice. It did start to ferment but not nearly like it did when I did not have potassium sorbate I did add nutrient the day I started it. And then I also added more nutrients about one week later it has been four weeks and is still slightly bubbling in the Air Raider should I keep it in the car boy until it stops bubbling altogether. Or did I mess up by not adding enough yeast or nutrient. Kind of a weird long question if you have any answers it would be much appreciated thank you guys so much love your channel learning Lots
Quick question, if the bubbles go over the air lock, do you need to clean it out? And how do you do that without compromising the airlock
Hi - when the ferment is active like that, the co2 that comes off the cider is fairly protective so we would recommend taking the airlock out, use a damp cloth to clean out the neck of your carboy or jug, clean up the airlock and put it back in. If the fermentation is subsided or stopped, best practice would be to put some co2, argon or other neutral gas in there before closing it up but I would not worry to much about that.
Great video! I want to make my own cider and your explanation was just perfect. I just have a question. Can I run the cider through a coffee filter while syphoning to get rid of the sediment?
You can certainly try but we doubt that will be effective. Probably clog the filter right away. We have another video on clarifying your cider if you want to get into it. Good luck!
Thanks for this video. Can't wait to start. how much yest should I use per gallon?
You should follow the instructions on the yeast packet - as they differ but in general - for a dry yeast, probably 1 or 2 grams per gallon. We use grams because most of the packages we get use grams :)
@@Number12Cider Thank you
Thank's for you videos, very instructive. What about adding sugar to the apple juice before the first fermentation? Will it only increase the ABV ? Or the resulting hard cider will have a different taste?
Yes - straight sugar will pretty much raise the ABV and little else. Try honey, maple syrup, brown sugar or other fruits if you want to add flavor.
Great vid! Crazy, but I could tell you guys were from MN before you even said you were in MPLS 😂 Greetings from France 😊
Greetings back from MPLS :)
Such a great video. I am making my first hard cider, how much should I worry about the headspace in the carboy? I see you gentlemen aren't troubled about the headspace in cider you tasted on the last sequence.
Juan. The headspace is not a big concern unless you are going to allow your cider to sit for more than a month or two. The more air in the carboy, the more susceptible the cider is to surface yeast, which can ruin your cider if it goes unchecked for a long time. Surface yeast is common though, and a little sulfite spray can take care of it if you catch it. Good luck!
@@Number12Cider great!, and where can I find that sulfite spray you mentioned?
Thank you for your videos they have really helped me in starting to learn this process. I’m using carboys with airlock I was wondering how long can I leave the cider in secondary fermentation after I’ve racked into clean carboy before bottling. If I leave the cider in the carboy will it affect the taste or go bad. I’m also wondering once the cider is bottled in my case I’m using glass bottles with wire ceramic stopper what the approximate shelf life would be.
Hi. Once the product is racked, it can sit in that secondary for quite a long time without going bad. Primary concerns at this time are air exposure and surface yeast. This can be reduced by keeping your stopper and airlock in and filling the carboy as high as you can. We usually keep some extra juice or cider to top up the carboy to do this. For the bottles you use, those should be fine for a long period of time as well. Cider usually does not improve after about 2 years and in our experience starts to decline at that time in terms of flavor.
@@stephenhance5260 thank you for replying it was my first time making cider I didn’t fill my carboys high enough and after racking I still had quite a bit of space my cider clarified its completely see through so I may just put it in bottles a little sooner so the air doesn’t ruin it it’s only been in secondary about a week but they are only 1 gal carboys so it probably doesn’t need as long in secondary anyway
@@MrSweetbabyray good to hear. Probably at this point its up to you. If it has a little to much acid for your palate, you might consider letting it sit at room temperature through a malo-lactic fermentation. Otherwise its purely your choice.
Perfect, Thanks a lot , But what are the tanks behind you used for?
Those are stainless steel fermenters.
@@Number12Cider is it cooled and how many days the cider stays in it?
how do you brew cider to say have an alcohol volume of 2% for example and know what is or isn't safe to drink?
I decided to go ultra cheap and capture a yeast culture from some organic raspberries. It’s been fermenting for a week now so hopefully it turns out ok 😅
Very cool. Let us know how it turns out!
@@Number12Cider hello! Just wanted to come back and tell you how the cider turned out. I messed up bottling the second bottle and got so much yeast sediment that it ruined it. The other bottle turned out so-so/ decent I think? I only say decent because I honestly have no experience with tasting ciders on top of it not being carbonated. Only added 1 1/2 tablespoons of honey for carbonating so maybe double next time.
I also didn’t take a OG AND FG reading. Had a couple cups of it and barely feel a little buzz so it’s probably 2-3% abv
Don't undervalue your own opinion on how it turned out. After all, you're the one who needs to like it :) Yes, that sounds like a light amount of sugar for carbonation. I think it is really necessary to take specific gravity readings to get a better idea of what you have. Good luck on your next round!
@@Number12Cidergiving it another go with wine yeast - should I use fermaido with it? If so how much?
Would there be any need for a pectic enzyme when using "clear" bottled AJ, or clear AJ concentrate? The rumour is that there's no pectin in them to worry about. Also, I noticed you didn't use a yeast nutrient with the store bought juice....would there be any drawbacks if I were to use some? Thanks.
I do not believe you need to worry about pectic enzyme as much for clear bottled apple juice correct and no, it is a good idea to use yeast nutrient typically. Good luck!
@@Number12Cider Thanks for the tips.....I'm more certain with my course of action now. Cheers!
How necessary is it to rack to a second carboy? I didn’t have a primary fermenter and was worried about putting in a bucket while my glass carboys washed. If I decide to leave it in there and not do the second carboy, what are the pros and cons?
Hi. I would not worry about transferring it to a bucket while you clean out the carboy but that rasking is a good time to add 25ppm of sulfite if you are going to let it sit for a while. You can get away without racking. Racking speeds up the clarification process. In addition, if you allow your cider to sit on the lees for an extended periot of time it can contribute to off flavors. By "extended period of time" we are thinking more than a month or so. But hey - if you dont mind a cloudier cider with a little bit of yeastiness - go for it.
Hi! If I want to add cinnamon or crystallized ginger for some flavor, at what point should I add it? Do I need to worry about it introducing any unwanted micro activity?
Interesting. Hope it turns out well for you. That addition is probably suitable after fermentation is complete although there is no such rule. We often add ingredients after just for the pure flavor of the addition and before if we want co-fermentation of some interplay with the fermentation such as with oak. Aseptic additions are fine but if you are not sure, boiling in water before adding is a good idea. Good luck!
You never talked about adding applejuice concentrate for added flavor or sugat
Good point. We are going to release a video very soon about back sweetening - and hopefully we cover this point adequately. Thanks!
I just finished a batch using 71B yeast which dried it out and had no taste. I used a can of undiluted apple juice concentrate and it added sweetness and apple flavor. It was better than just sugar for sweetness.
did you pasteurise the juice before you added the yeast to the pressed apples?
No we do not. You can heat pasteurize if you like but we typically give our juice (must) a dose of about 50ppm of sulfite and let it sit for 24 hours to eliminate wild yeasts. People who are using fresh pressed juice sometimes simply go with a "wild ferment" meaning they do not add sulfite and allow that wild yeast to take over.
I live in mpls. Do you guys offer any cider making equipment locally for sale? (or do you have reccomendations for places that sell that in the twin cities?)
Hi. I would say Norther Brewer or Midwest Supplies are good places. Obviously there are people on Craigslist and other such formats that sell equipment. We certainly have more than we need but you would probably have to come in and talk to us as we are not really active "sellers" if you know my meaning.
Is it suitable to put it on tobacco or is there a way please help as you are an expert
So if I bottled it but didn’t expect to drink it any time soon, the yeast would continue working and would carbonate it right? And if I didn’t want that, would the best thing to do be to heat it up enough to kill the remaining yeast? Downsides? Any other ways? Thanks.
If you bottle it with priming sugar - the yeast will continue working, consume the sugar and carbonate it, yes. If you do not want it carbonated, just bottle it without adding any priming sugar. If you want to back-sweeten it, we suggest you watch our video on back-sweetening. Yes, you can heat pasteurize a back-sweetened cider but there are some risks with heating up a sealed bottle that we discuss in that video. Good luck!
If I do a 5 gallon batch in my stainless steel fermenter how much yeast do I use ?
Hi. Well obviously it depends on what kind of yeast you are using. Generally dry yeast packets that are widely available for purchase online offer 5 grams for a 5 gallon pitch. There are some liquid options available at a little higher cost that typically contain 125 mg of yeast in solution. Thanks!
Did you try aging Hard Cider with Oak Chips?
Sure. We have used oak barrels, oak spirals and, of course, chips work as well. Our "pro tips" for using oak with cider: it takes a while to impart flavor if the product is sitting passively with the oak so be patient, adding a ferment with the oak provides for a faster reaction, higher alcohol products seem to stand up better to the flavors you get from oak than lower alcohol ciders, and when using barrels, new oak can be too harsh for lighter profiled dry ciders so try neutral barrels formerly used for bourbon or wine.
I got drag Apple that was pick last summer and they been frozen could I use apple to make the cider from and I f I can how can I extract the juice
Hi. If I understand your question you have frozen apples? You can probably press them if you have a press. Let them thaw and press them in your press. Please see our video on pressing. If you press them frozen you can make ice cider. Either way - you need a press :) Good luck!
Can I use normal yeast? I live in Germany were you can buy live yeast from the fridge for bread.
You can use bread yeast but you won’t get as high of an ABV, it might also effect the taste, but it will still be drinkable.
Hey guys wondered if you could help please. Started a new brew and tasted after 4 days and my cider tastes great already and has a natural carbonation. Will this natural carbonation go away over the next few weeks? Many thanks
I know the feeling. Yes it will :) Once the fermentation is complete the co2 level will diminish but you can add carbonation later if you like either by bottle conditioning or kegging/force carbonation. There is presumably a level of natural sugar still in the product right now that makes it taste good but you would need to arrest fermentation to preserve that.
@@Number12Cider excellent thanks guys 🙌🏻
If you sweeten it with apple juice and keep it in the refrigerator, will it increase in ABV as it ferments more off the sugar?
Hi. When it ferments it will increase the ABV, yes. Fermentation is slower in the refrigerator so if it is a small amount you can potentially drink it before it re-ferments :)
Would it help to rack it off the lees earlier?
There are different perspectives on racking. Generally, allowing your fermented cider to sit on its lees for more than a month or so is supposed to cause off flavors associated with the dead yeast. Racking more frequently can slow the ferment and help in clarification. Some cider-makers though allow their cider to sit longer on the lees - and circulate the lees from time to time for more complex flavors.
@@Number12Cider interesting perspective. We have been making wine for a couple years and were always told to get off the yeast after a week or so to prevent off flavors.
@@crashtke Yes, we aware of some craft cider-makers doing just the opposite for small-batch specialty products like barrel-aged ciders, but that is indeed what you will read.
Hi. If we want to increase the alcohol level but wine still dry what we do
Hi - thats a matter of adding more fermentable sugar either by adding sugar or concentrate or something else that is fermentable. See our video about fortifying cider :)
question: I am new at this. My first batch after racking had less head space than 13:40. Bacteria started to grow. How did you avoid that?
Hi - yes, once that primary fermentation is done it is more vulnerable to the surface yeast. Often we will keep a gallon of juice in the freezer or fermented and in a small container to top. This way you can minimize the head space. If you discover the surface yeast, it is good to have a spray bottle that has a 10% stock solution of potassium metabisulfite (100 grams to 1 liter of water) spray. Clean up the rim of the carboy or fermenter as best you can and spray a little of that stock solution in the head space before closing it up. This surface yeast problem does not typically impact flavor and if it gets serious you can add another 50ppm of sulfite to the cider. It should not carry through to bottles if you make sure that you have co2 in the head space.
This may be a stupid question but is headspace an issue here?
Sorry we missed this. Yes, headspace is something you try to minimize, particularly for an aging cider. During the primary ferment, the cider gives off enough co2 to protect its surface. Once that subsides or after racking, it is important to keep a minimum of headspace.
Great video, but I never get that vigorous fermentation that you guys get just using store bought juice and wine yeast.
Are you using the same yeast every time? Some yeasts ferment more vigorously than others. Otherwise it could be a situation where you should be adding some yeast nutrient.
Is there any way to calculate how much sugar or carbs are in the finished product? Or is all the sugar consumed by the yeast?
Hi. For a dry cider - generally all of the sugar is consumed by the yeast except a nominal quantity of unfermentable sugar. There is also the variable of whether the yeast did completely ferment out the sugar. We generally get lab testing to find out residual sugar amounts. That figures into the calorie and carb count but so does the alcohol content. We have seen lower sugar, higher alcohol ciders test higher in calories than high sugar, low calorie ciders. A fully dry cider at 7% alcohol will probably have 150 to 180 calories and .1 to .5% residual sugars. We have not gotten a total "carb" count on our ciders.
@@Number12Cider thanks so much for your reply. I follow a keto lifestyle so hoping this won’t be as high in carbs as some other alcoholic drinks. If I end up testing glucose or ketones (I don’t have a monitor) I will post the results
@@Number12Cider Theoretically, would a little more yeast and a longer ferment help to reduce carbs?
Great. We would love to know the answer to that question!
@@margaretfreeman6219 Good question. I don't think so. The only consideration is whether the yeast fermented the product completely to dryness. Once the yeast starts working, as long as it has a good environment it will go until its done. Often using a champagne yeast brings the SG down to 1.997 or something like that which is about as dry as it gets.
How much Fermaid K should I use in a gallon of cider?
We would defer to whatever instructions you have but typically 1 gram per gallon.
May I use beead yeast?
We assume you meant to say "bread" yeast. Yes, that will work but cider yeast is relatively cheap in the grand scheme of things and will likely make for a better product as it has been selected for its match with cider.
2 weeks? fermentation in DIY Cider kits says only 10 days....
Well - it depends. Depends on the temperature of your fermentation, whether you have added yeast nutrient, the amount of sugar in the apples, etc. Wild ferments often take much longer. Larger vessels sometimes take longer. You really need to measure the specific gravity and if it is at 1.000 or below it is probably about done. If you still see fermentation activity, you should let it go a little longer.
@@Number12Cider got it!! That's what I kinda figured listening to your other vids!😁 Thanks for ur answer!❤️🍎
Ho fatto caso che i. Paesi forti consumatori di Sidro sono gli stessi che consumano tanta birra
This term "hard" cider is nonsense. If it's alcoholic it's cider. If it's not it's apple juice.
Agreed. Unfortunately here in the USA, after prohibition (and other factors) killed off the cider market, the American public took to calling "fresh" apple juice from orchards "cider." We and the American Cider Association are determined to restore its original meaning but such things do not happen overnight...
Cider is to sweet for beer drinkers...
Spirits are fing gross...
So beer???
Yup...
Dry ciders are ... "dry" :) - which is our favorite way to drink cider. Fewer carbs and calories than your average beer. Sweet ciders are .... :) what you have tried to date. Most cider drinkers are also beer drinkers. We suspect you just need to try the right cider, and encourage you to go for dry if you don't like the sweet. Before there was beer in this country there was cider.
@@Number12Cider agreed... I dont hate cider... Its just too bloody sweet... My auld lad is always waffling on about dry cider... But anytime I drink it I my nose drys out and its unpleasant...
On a side note... Prosecco is lovely...
and he keeps talking to you like he is so dumb thats annoying lol.
can i add concentrate and substitute juice for water?
Hi. Yes, you can use concentrate reconstituted with water. Good luck!