Thank you both! Love the channel. I took a break from home brewing a few years back and am getting back into it. This has been so helpful to relearn the process as well as pick up some tips and tricks. Much appreciated!
lolz, sauna is not normally hot enough or it depends how your sauna is build(our has 60 to 70 C temp for bathing and over that its overkill ps. I will try artificial juice concentrate for back sweetening but not sure if it slow bottle conditioning so keg system is must have to get sparkling cider and backpressure system for "sauna cider" bottles!!!
Thank you for the wonderful videos. I have a question regarding grinding apples. I saw on a previous video you mention using a hand crank Weston apple grinder. I have a Maximizer hand crank apple grinder which is very similar. I have been getting very low yields of juice, about 1 gallon per bushel. The Maximizer doesn't really produce "pea" sized pieces, there is considerable variation with some larger pieces. Is my low yield due to the grinder, or due to my primitive homemade press (uses a car scissor jack that is now bent out of shape)? Do you notice much of a difference in yield between a handcrank Weston and the $1000 electric model you also had in the video?
Hi. We think your yield is more likely related to the press than the grinder. Granted - the apple chunks need to be pretty small but just not so small as to break up the seeds - so this could be a factor. We use a 12-ton bottle jack for our small home press. Obviously your frame will need to support that load. I suppose there are high load scissor jacks out there but the ones I've seen are only rated for 1.5 to 2 tons and the like. Other factors come into play like the thickness of your cakes, the density of your cloth, the apples, etc., but our guess is that you need more pressure. Good luck!
@@Number12Cider I just bought a 8 ton bottle jack. The frame I have is made from white oak 4x6 beams so I think it will be ok. Thanks so much for the help!
Hi lads Just transferred to secondary vessel.what temp should I keep at ? I've put it back into the hot press @ 17 degrees Or should I put it in my garage @ 7 degrees ?? Then I want to bottle it. I will be using carbonate drops 1 per bottle....where should I keep them stored ,.@ what Temp... thanks
Hi John. So in the secondary vessel - you will probably not get a malo-lactic fermentation ("MLF") unless the temperature is above 60 degrees farenheit (16 celcius?). If you do not wish to have that MLF - then you should store it below that temperature. MLF is going to reduce the acidity and add some new flavor notes such as "butter" and "butterscotch." When you bottle condition typicaly you want that temperature at room temperature perhaps 68 degrees farenheit (20 celcius?) - but that does depend on the yeast. If the yeast you used calls for a lower temperature - then store it at that temperature until it has achieved the desired carbonation. Good luck!
Hi. I am going to say that cider will not really go bad in the bottle if it is sealed up properly. Generally though, there is no benefit from aging it over 2 years in the bottle and beyond that we find that cider loses some of its character over time.
HELP!!!! NEED A QUICK ANSWER FAST!! TY! I'm getting a batch of Hard apple cider & also a batch of apple pie for Xmas gifts & I need to know in sterilizing the carboys & jugs.. I used some bleach with water (for stains) & sterilizing but need to know if the bleach will hurt the batch? I have one step sterilizer but mainly used the bleach & water... It won't destroy the batch will it??? Quick answer needed!
Hi. Bleach can be used to clean but needs to be very very thoroughly rinsed before using the carboy for cider. Next time use the one step which is made for this purpose. It is always good practice to sanitize after cleaning with a sanitizer.
Hey the day after first mixing the apple juice and yeast I had foam on the top of my jar. After a few hours that disappeared is that ok or has the cider gone bad? It’s still bubbling but there is no foam.
Hi Lads....new to making cider. My question is after you transfer from the Ist vessel when fermention is complete do you use an air lock or just a bung on the new vessel. Thanks...
Hi John. You are going to need an airlock for this as well bu tnot as critical. Your cider will likely undergo a malo-lactic fermentation which will include some off-gassing. Thanks!
Hi. So typically the screw top bottles do not seal tightly enough to hold back the carbonation and the bottles are not made strong enough to contain as much pressure. We are not aware of screw top bottles that work for this purpose.
So yeast exists in nature almost everywhere so if you have a juice like peach juice, which contains sugar, it will typically ferment on its own eventually. Once you ferment, you will have alcohol. The juice can be extracted from pitted fruits like a peach and preserved. We are not experts on that and cannot help you. Thanks for watching though!
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Thank you both! Love the channel. I took a break from home brewing a few years back and am getting back into it. This has been so helpful to relearn the process as well as pick up some tips and tricks. Much appreciated!
You're welcome Alexander. We are glad you have found our videos helpful! Stay tuned. We have a mead-making video on deck.
@@Number12Cider Oh wow! How interesting! Can't wait to see that video next.
lolz, sauna is not normally hot enough or it depends how your sauna is build(our has 60 to 70 C temp for bathing and over that its overkill ps. I will try artificial juice concentrate for back sweetening but not sure if it slow bottle conditioning so keg system is must have to get sparkling cider and backpressure system for "sauna cider" bottles!!!
Just stumbled upon your channel yesterday. What a coincidence
Thank you for the wonderful videos. I have a question regarding grinding apples. I saw on a previous video you mention using a hand crank Weston apple grinder. I have a Maximizer hand crank apple grinder which is very similar. I have been getting very low yields of juice, about 1 gallon per bushel. The Maximizer doesn't really produce "pea" sized pieces, there is considerable variation with some larger pieces. Is my low yield due to the grinder, or due to my primitive homemade press (uses a car scissor jack that is now bent out of shape)? Do you notice much of a difference in yield between a handcrank Weston and the $1000 electric model you also had in the video?
Hi. We think your yield is more likely related to the press than the grinder. Granted - the apple chunks need to be pretty small but just not so small as to break up the seeds - so this could be a factor. We use a 12-ton bottle jack for our small home press. Obviously your frame will need to support that load. I suppose there are high load scissor jacks out there but the ones I've seen are only rated for 1.5 to 2 tons and the like. Other factors come into play like the thickness of your cakes, the density of your cloth, the apples, etc., but our guess is that you need more pressure. Good luck!
@@Number12Cider I just bought a 8 ton bottle jack. The frame I have is made from white oak 4x6 beams so I think it will be ok. Thanks so much for the help!
Hopefully that gets you a better yield. Let us know!
Hi lads
Just transferred to secondary vessel.what temp should I keep at ? I've put it back into the hot press @ 17 degrees
Or should I put it in my garage @ 7 degrees ??
Then I want to bottle it.
I will be using carbonate drops 1 per bottle....where should I keep them stored ,.@ what Temp... thanks
Hi John. So in the secondary vessel - you will probably not get a malo-lactic fermentation ("MLF") unless the temperature is above 60 degrees farenheit (16 celcius?). If you do not wish to have that MLF - then you should store it below that temperature. MLF is going to reduce the acidity and add some new flavor notes such as "butter" and "butterscotch." When you bottle condition typicaly you want that temperature at room temperature perhaps 68 degrees farenheit (20 celcius?) - but that does depend on the yeast. If the yeast you used calls for a lower temperature - then store it at that temperature until it has achieved the desired carbonation. Good luck!
New subscriber , I would like to know how long can the cider in bottle go bad or it doesn't ?
Hi. I am going to say that cider will not really go bad in the bottle if it is sealed up properly. Generally though, there is no benefit from aging it over 2 years in the bottle and beyond that we find that cider loses some of its character over time.
@@stephenhance5260 thanks for the reply
HELP!!!! NEED A QUICK ANSWER FAST!! TY!
I'm getting a batch of Hard apple cider & also a batch of apple pie for Xmas gifts & I need to know in sterilizing the carboys & jugs.. I used some bleach with water (for stains) & sterilizing but need to know if the bleach will hurt the batch? I have one step sterilizer but mainly used the bleach & water... It won't destroy the batch will it??? Quick answer needed!
Hi. Bleach can be used to clean but needs to be very very thoroughly rinsed before using the carboy for cider. Next time use the one step which is made for this purpose. It is always good practice to sanitize after cleaning with a sanitizer.
Hey the day after first mixing the apple juice and yeast I had foam on the top of my jar. After a few hours that disappeared is that ok or has the cider gone bad? It’s still bubbling but there is no foam.
That is normal. The bubbling action comes and goes.
@@Number12Cider ah ok good
Hi Lads....new to making cider.
My question is after you transfer from the Ist vessel when fermention is complete do you use an air lock or just a bung on the new vessel.
Thanks...
Hi John. You are going to need an airlock for this as well bu tnot as critical. Your cider will likely undergo a malo-lactic fermentation which will include some off-gassing. Thanks!
@@Number12Cider Thank you 👍 much appreciated
What about carbonating in screw cap bottles?
Hi. So typically the screw top bottles do not seal tightly enough to hold back the carbonation and the bottles are not made strong enough to contain as much pressure. We are not aware of screw top bottles that work for this purpose.
How to make peach cider with no alchol? No yeast?
So yeast exists in nature almost everywhere so if you have a juice like peach juice, which contains sugar, it will typically ferment on its own eventually. Once you ferment, you will have alcohol. The juice can be extracted from pitted fruits like a peach and preserved. We are not experts on that and cannot help you. Thanks for watching though!