I am certain I have a Press somewhere. Last seen probably 20 years ago. It was bought to Press Elderberries and it must be in the Loft but it is hiding. I have planned tp make some Cider for ages now but never gotten around to it. Must do so. Thanks for this.
Nice one, funny how when this kit gets put away it somehow manages to get another use in the future, we always find if you have success you'll brew time and time again
We have so many apples, apricots, strawberries, tomatoes and carrots from our garden ive been looking for fun things to try with them. Sweet rocky mountain water made coors popular and makes our fruits so amazing
It really is simple with some basic equipment, if you need some further help checkout the step by step blog : www.geterbrewed.com/blog/2022/10/15/beginners-guide-to-cider-making/
Thanks for a nice video! I noticed no maceration was used before pressing. I think in this case the pulp looks pretty green and non-oxidized (i.e. no brown color) so if it were up to me, I would let it rest for a few hours before pressing. It does a lot to the taste plus you can extract more juice.
I love this video - thank you! The clearest and most concise I've seen. Thank you. Is there any value in adding more sugar? How long before bottling and how long in the bottle?! 🙂👍
Hi Thanks. Adding more sugar will either add more ABV or sweetness, depending on the yeast. So you could do this depending on your preference. Bottling would be done after fermenting. So once your air-lock (bubbler) has stoped bubbling, and your final gravity is reached. We recommend that if your final gravity is the same for about 3 days, you can bottle. Bottle conditioning cider typically takes 2-4 weeks, but it can take longer depending on the type of priming sugar used.
after shredding my apples I let them sit in the tub for about a week, turning the mash every day before pressing, I use the same type of basket as used here but I use a twelve ton shop press to squeeze the juice out. I believe I get a lot more juice.
You can transfer to a secondary fermenter and condition. Best advise is not to rush and to monitor the fermentation with a hydrometer so you know when fermentation is complete then you can proceed to packaging
My question is this, after two weeks does this cider have it's own carbon as such in the bottle Angry Orchard beer? If not what must I do to have the co2 carbon to make it fuzzy?
Hi. There are a lot factors that will determine shelf life. Things like pH, bacterias, infection and oxygen during the bottling stage to name a few. If everything went well during bottling, and the cider is stored in a cool, dark place, it can last a few years.
Hi. We recommend when the bubbler / airlock is inactive, and the final gravity is the same for three days, you are ready to bottle. There are products that will completely stop fermentation, but natural is always better. Also, you need a bit of active yeast for the secondary fermentation and CO2 production.
We used Chemipro San, which only needs about 60 sec of contact time. www.geterbrewed.com/chemipro-san-1-litre/ We also used our Oxi No Rinse to clean the equipment www.geterbrewed.com/geterbrewed-oxi-no-rinse-sanclean-1kg/
Hello. Cheers from Brazil. After complete fermentation do you bottle? Any risk of explosion? Or better way is to put in a keg/post mix? Thanks a lot!!!!!
hello sir i have a question tomorrow is the 14th day of fermentation can i drink it or i should put in a new jar for second fermentation ? thank you in advance
Thank you nice video learned a lot! The only thing I would caution is crushing/pulverizing apple seeds...large quantities can produce cyanide. Remove the seeds when processing is safer. Thank you.
The risk of poisoning from apples is virtually non existent. You would need to consume abnormal amounts of juice from cores for it to be a problem. The body can metabolize small amounts without issue. I would be amazed if any commercial apple processors core their apples first. But certainly if that's what makes you more comfortable, carry on.
Hi. I have had my own apples processed into juice, so it is pasteurised already, and now I plan to make some cider. Do you see any problem using this juice? You mentioned if buying from shops it should be from concentrate. Thanks.
Do you know where to buy cider yeast ? Here in Portugal I can only find bread yeast, tried to brew with it, but it sucked. And now after brexit, to buy a couple of sachets that cost 2 or 3 pounds, you pay 50 pounds of costums and crap...Ridiculous. Anywhere I can buy outside the UK ? And the clearing agent too. Cheers!
Hey, yes you can buy from us at Geterbrewed as we are based in Northern Ireland which is still able to trade freely with the EU because of the NI Protocol : www.geterbrewed.com/yeast/ Hope that helps get you brewing
I'm wondering is there any reason not to use a pressure cooker? I've found it turn halved apples into a fairly smooth mash and it ensures any bugs going into my brew are thourally killed. Apples are about pure sugar and I know moonshiners brew with a mash? Should just have to like filter the solids.
Hi there its my first time making cider I'm halfway through brew , I sanitized the bubbler but put normal water in it , is that ok or do I need 2 put sanitized water in bubbler, great video meny thanks 👍
Yesterday I started my first ever brew, 8 simmered and mashed apple cores with 2kg of sugar, added 25-30g of fresh bread yeast into a 7-8 ish litre glass dispenser ( filled 3/4 of the way) less than a day later it buzzing with gas (CO2 - checked with a lighter)... So how long should I leave it in a 25-28C dark room?
Most fermentation cycles are 4-6 weeks. Change out the airlock generally every 2 weeks if it gets cloudy. Generally do a gravity check weekly, and you can zero on in the abv you want.
I came here because I bought some farm cider a few months ago and was told that it is just made from apples using an old cider press, I was wondering if that is all that is involved in making cider. You have answered the question. It was delicious scrumpy cider and had a strength of 8 %. but I do have one further question: How do you vary the specific gravity of cider when you make it? With the example here what would be the strength if you don't alter it in any way? Thanks
You vary specific gravity by adding sugar to the juice pre-fermentation, even cheap hydrometers tend to come with some kind of way to help you calculate how much sugar to add to reach a certain s.g. in order to get a desired % alcohol.
Hi there thank you fir your video I am in the proses of making some apple cider I have washed. Cut and press them to make juice I used my juicer and I have 20lt. Of fresh juice I wanted to ask is it advised to cook the juice to make sure there no backterie that may have gotten in or should it be ok to just add yeast and start firmentation
But if necromancy, but coming from the mead making side of things, no. Just always sanitize your press, knives, containers, airlocks, everything. Pair with a simple cleaning of the fruit you should have no problems. If ya do, you can usually tell before you even drink it.
How would you make flavoured ciders? Is it as simple as mixing the fruits at the pressing stage or is there more intricacy to it? I seen an orange cider being sold recently and it made me curious if it’s the same process or not
There is lots of different ways but we would suggest using the different fruits pre fermentation to ensure all the sugars ferment out before packaging. What flavours are you wanting to add?
Cider concentrate is created by removing the water content from freshly pressed juice so if you rehydrate it and pitch yeast you're replicating the process Trevor does in the video
Remember having some home made cider made with champagne yeast,around 14%. Mixure of two cider batches, sweet and bitter mixed together to make the right taste
My yeast says to mix with Luke warm water wait 15m then add to my apple juice a noticed you didn’t obviously need to do that will this make y brew bad first timer here
No, it should be fine. Pitching yeast in luke warm water just help give it a head start. The "wake up" phase is shorter but your yeast will work fine if you just throw it in. It might take a bit longer to take off.
Hello One silly question : what is the point of sanitizing the fermenter when apples are only lightly washed using not sanitized tap water and apple juice is not boiled and therefore contains all the bacterias and other stuff from where they where harvested ? Seems odd to me. Other question : I guess it would work from pasteurized natural organic apple juice ?
Hey, The apples are washed to remove dirt and possible debris, following good sanitising practices with all equipment will give your apple juice the best possible chance of a healthy fermentation. Trevor choose to not add a campden tablet in this particular batch but that option is open to you, we have a blog post on this recently which you should find helpful too: www.geterbrewed.com/blog/2022/10/15/beginners-guide-to-cider-making/
@Get Er Brewed - Home Brew & Craft Beer for blow-off what I use is still technically an air lock. It is literally a three piece airlock that I put a hose on the main piece (not using the other two) and run it into a Mason jar (with starsan) to catch the Krausen. I never wanted the foam before.
why do you not ferment the juice with the pulp in first? like blitz it first to a mash and then ferment, then juicing? doesnt the skin have more bacteria and yeast ?
Have you tried this with a juicer? I just started some cider from store bought juice but have an electric juicer and thought that would be much easier than a manual press when I get some apples here soon.. I'm assuming it will be very dirty and full of pulp but I suppose that won't matter once it's racked?
I have 3 mature apple trees and want to start making cider. I tried an electric press but the juice comes out cloudy. If I sieve it, can I use it for cidermaking or should I use a crusher and press like yours to get clear juice?
*hears that accent*
"Finally a man who knows his apples!"
what is the accent? Maine? Irish??
@@christiansrensen6808 He's from Northern Ireland.
@@NeilMartin98 Norn Iron?
One thing I like about the Irish is that they are down to the point and just do it without any complications and fancy bullshit! Wonderful video sir.
Thanks so much 👍
Straightforward instructions. Thanks! Starting mine tomorrow!
Yu ll get drunk and misses your home gate 😂🤣😂🤣😂
Iv made mead before but we bought some apples yesterday that actually tasted like green apple candy and thought man that would make a good cider
I am certain I have a Press somewhere. Last seen probably 20 years ago. It was bought to Press Elderberries and it must be in the Loft but it is hiding.
I have planned tp make some Cider for ages now but never gotten around to it. Must do so.
Thanks for this.
Nice one, funny how when this kit gets put away it somehow manages to get another use in the future, we always find if you have success you'll brew time and time again
I was just in Florida and had an elderberry cider from keel farms and omg is it good.
Very helpful - and you answered my question about whether you really need to add a Campden tablet!
Thanks.
What he said? Tablets can be added if you like and if yu don like yu can leave it till yu drink IT???
We have so many apples, apricots, strawberries, tomatoes and carrots from our garden ive been looking for fun things to try with them. Sweet rocky mountain water made coors popular and makes our fruits so amazing
Very cool! I would love to make some cider thanks for sharing! Cheers 🍻
It really is simple with some basic equipment, if you need some further help checkout the step by step blog : www.geterbrewed.com/blog/2022/10/15/beginners-guide-to-cider-making/
Big trev !!!!
😂
What do you use for sanitising?
It could be either Star San or Saniclean, they are acid based and safe without rinsing...from the way it's foaming it seems to be Star San.
Amazing
Thanks for a nice video!
I noticed no maceration was used before pressing. I think in this case the pulp looks pretty green and non-oxidized (i.e. no brown color) so if it were up to me, I would let it rest for a few hours before pressing. It does a lot to the taste plus you can extract more juice.
I love this video - thank you! The clearest and most concise I've seen. Thank you. Is there any value in adding more sugar? How long before bottling and how long in the bottle?! 🙂👍
Hi Thanks.
Adding more sugar will either add more ABV or sweetness, depending on the yeast. So you could do this depending on your preference.
Bottling would be done after fermenting. So once your air-lock (bubbler) has stoped bubbling, and your final gravity is reached. We recommend that if your final gravity is the same for about 3 days, you can bottle.
Bottle conditioning cider typically takes 2-4 weeks, but it can take longer depending on the type of priming sugar used.
after shredding my apples I let them sit in the tub for about a week, turning the mash every day before pressing, I use the same type of basket as used here but I use a twelve ton shop press to squeeze the juice out. I believe I get a lot more juice.
This is great! What do you recommend if you're brewing it in a tropical weather, with high humidity and mould a go-go?
Hello. Great video. Could you please tell me how to make the sanitising water or do you buy it. Thanks.
Good question. What was in there? Rubing alcohol?Dishwash ?
We sell a range of no rinse sanitisers: www.geterbrewed.com/equipment/cleaning-products/ sorry for missing reply until now
where do you get this stuff from Canada
Thanks for the nice instructions! How do you make the cider clear? Do you filter it before 2nd fermentation? Mine typically gets cloudy.
Hello!
Thanks for your video.
I have a question that I hope you can answer to. Is the yeast Cerevisiae ok for fermenting apple cider?
Many thanks
Great video. Do you need to bottle it after fermenting for 2 weeks? Or transfer it into something else?
You can transfer to a secondary fermenter and condition. Best advise is not to rush and to monitor the fermentation with a hydrometer so you know when fermentation is complete then you can proceed to packaging
Hi, how do you prevent apples from contaminating in press. Do you sanitize the pres with starsan or something similar or just clean it with water?
All equipment usually gets a clean with a no rinse sanitiser before we start
what bottles do you put the cider in to and do you use corks or bottle tops thanks nick
My question is this, after two weeks does this cider have it's own carbon as such in the bottle Angry Orchard beer? If not what must I do to have the co2 carbon to make it fuzzy?
It will require secondary fermentation when added to bottles , we use a level teaspoon of priming sugar per 500ml bottle as a guide
Hey, can it be done with a cold presser juicer machine?
It’s not something we have tried but i can see no reason why not other than the amount of time it would take
What’s in the spray bottle? The sanitizer water?
Yeah itll be some form of no rinse sanitiser : www.geterbrewed.com/equipment/cleaning-products/
Hey! Thanks a lot for the clear video!
How long can one conserve the cider without turning into vinegar?
Hi. There are a lot factors that will determine shelf life. Things like pH, bacterias, infection and oxygen during the bottling stage to name a few. If everything went well during bottling, and the cider is stored in a cool, dark place, it can last a few years.
How do you stop the fermenting? How do you know when it has stopped fermenting and is safe to cork/cap it down without it eventually exploding?
Hi. We recommend when the bubbler / airlock is inactive, and the final gravity is the same for three days, you are ready to bottle. There are products that will completely stop fermentation, but natural is always better. Also, you need a bit of active yeast for the secondary fermentation and CO2 production.
Where can we get a pulper like that please ?
What is he using for sanitizing there?
what type of a sanitizer's you are using?
We used Chemipro San, which only needs about 60 sec of contact time.
www.geterbrewed.com/chemipro-san-1-litre/
We also used our Oxi No Rinse to clean the equipment
www.geterbrewed.com/geterbrewed-oxi-no-rinse-sanclean-1kg/
@Geterbrewed awesome, thank you
Hello. Cheers from Brazil. After complete fermentation do you bottle? Any risk of explosion? Or better way is to put in a keg/post mix?
Thanks a lot!!!!!
Keep an eye on gravity readings with a hydrometer and you’ll know when fermentation is complete and safe to bottle
hello sir i have a question
tomorrow is the 14th day of fermentation
can i drink it or i should put in a new jar for second fermentation ?
thank you in advance
You need to monitor the gravity using a hydrometer then you will have readings to know when fermentation is complete
@@Geterbrewed thank you
Where can I get this blade and bucket sir ?
Hey, checkout the product on our website here is the link : www.geterbrewed.com/pulpmaster-bucket-blade-and-lid
How much yeast do you add to 5 lt please 😊
A third of a homebrew size pack will be more than sufficient : www.geterbrewed.com/yeast/dried-yeast/home-brew-yeast/fermentis-11g/
Do you need add the sanitizer/water to bubbler airlock in case of gradual evaporation?
Yes keep it topped up , using the no rinse sanitiser in the airlock can help to keep flies away
Thank you nice video learned a lot! The only thing I would caution is crushing/pulverizing apple seeds...large quantities can produce cyanide. Remove the seeds when processing is safer. Thank you.
The risk of poisoning from apples is virtually non existent. You would need to consume abnormal amounts of juice from cores for it to be a problem. The body can metabolize small amounts without issue. I would be amazed if any commercial apple processors core their apples first. But certainly if that's what makes you more comfortable, carry on.
Been making cider for years and use a food processor to blitz my apples, never removed a seed in my life and am still here to type about it.
Melt.
Hi. I have had my own apples processed into juice, so it is pasteurised already, and now I plan to make some cider.
Do you see any problem using this juice? You mentioned if buying from shops it should be from concentrate.
Thanks.
Where do you buy attachment for drill when blitzing thanks
Apologies your response was overlooked until now: www.geterbrewed.com/pulpmaster-bucket-blade-and-lid?search=pulp
Do you know where to buy cider yeast ? Here in Portugal I can only find bread yeast, tried to brew with it, but it sucked.
And now after brexit, to buy a couple of sachets that cost 2 or 3 pounds, you pay 50 pounds of costums and crap...Ridiculous. Anywhere I can buy outside the UK ? And the clearing agent too. Cheers!
Hey, yes you can buy from us at Geterbrewed as we are based in Northern Ireland which is still able to trade freely with the EU because of the NI Protocol : www.geterbrewed.com/yeast/ Hope that helps get you brewing
I'm wondering is there any reason not to use a pressure cooker? I've found it turn halved apples into a fairly smooth mash and it ensures any bugs going into my brew are thourally killed. Apples are about pure sugar and I know moonshiners brew with a mash? Should just have to like filter the solids.
Hi there its my first time making cider I'm halfway through brew , I sanitized the bubbler but put normal water in it , is that ok or do I need 2 put sanitized water in bubbler, great video meny thanks 👍
It’ll be grand as the water wont be touching the internal contents
@@Geterbrewed many thanks to you fella , my brew is on the way 🍻
Yesterday I started my first ever brew, 8 simmered and mashed apple cores with 2kg of sugar, added 25-30g of fresh bread yeast into a 7-8 ish litre glass dispenser ( filled 3/4 of the way) less than a day later it buzzing with gas (CO2 - checked with a lighter)... So how long should I leave it in a 25-28C dark room?
Most fermentation cycles are 4-6 weeks. Change out the airlock generally every 2 weeks if it gets cloudy. Generally do a gravity check weekly, and you can zero on in the abv you want.
I came here because I bought some farm cider a few months ago and was told that it is just made from apples using an old cider press, I was wondering if that is all that is involved in making cider. You have answered the question. It was delicious scrumpy cider and had a strength of 8 %. but I do have one further question: How do you vary the specific gravity of cider when you make it? With the example here what would be the strength if you don't alter it in any way? Thanks
You vary specific gravity by adding sugar to the juice pre-fermentation, even cheap hydrometers tend to come with some kind of way to help you calculate how much sugar to add to reach a certain s.g. in order to get a desired % alcohol.
Hello
What about the sugar!
You don't add fugar to raise the alcohol content?
Hi. You can add sugar if needed. There should be enough sugar from the apples, but if you want to bump up the ABV you can all some brewing sugar.
can you add sugar after I week
Apologies this reply was overlooked until now, you can if fermentation is still active
Are we able mox the fruit like apple and raspberry or apple and honey and still use this way of doing it ? (I'm very new to brewing
Where can I buy all this equipment for this ?
We have it all available on our website www.geterbrewed.com, let us know if you need more assistance
How many kg of apples did you use to get the 5L of juice
About 9 to 10kg for 4-5 liter.
One MAKES cider but one BREWS beer! 1:50
Hi there thank you fir your video I am in the proses of making some apple cider I have washed. Cut and press them to make juice I used my juicer and I have 20lt. Of fresh juice I wanted to ask is it advised to cook the juice to make sure there no backterie that may have gotten in or should it be ok to just add yeast and start firmentation
But if necromancy, but coming from the mead making side of things, no. Just always sanitize your press, knives, containers, airlocks, everything. Pair with a simple cleaning of the fruit you should have no problems. If ya do, you can usually tell before you even drink it.
Instead of pressing them, can I stick the apple pieces in my juicer? Same effect, right?
Yes let us know how you get on
@@Geterbrewed Thanks!
Can you use a ninja juicer to extract the juice instead of a presser?
How would you make flavoured ciders? Is it as simple as mixing the fruits at the pressing stage or is there more intricacy to it?
I seen an orange cider being sold recently and it made me curious if it’s the same process or not
There is lots of different ways but we would suggest using the different fruits pre fermentation to ensure all the sugars ferment out before packaging. What flavours are you wanting to add?
@@Geterbrewedcinnamon?
@@prismatica8416Best way's are to used sticks in a mesh, can do first or second fermentation. Always start with less and slowly up it.
Golden delicious are my babies I hope i succeed at this!
Do you not need to boil the apple juice to kill any wild yeast / bacteria (like with beer) before adding the yeast?
I’m looking to do this. But I don’t have hard cider. What alcohol content is this after 2 weeks!? Thank you!
it depends how much sugar is in this apple juice average after 2 weeks is 5-9%
Why does it have to be from concentrate if you buy juice from there shops?
Cider concentrate is created by removing the water content from freshly pressed juice so if you rehydrate it and pitch yeast you're replicating the process Trevor does in the video
You did not add any sugar to head start the yeast. Is it not necessary because apples contain enough?
Remember having some home made cider made with champagne yeast,around 14%. Mixure of two cider batches, sweet and bitter mixed together to make the right taste
arent you supposed to put it on the stove after you press it?
Oi! The same way you mix the two apples my grandfather showed me to mix white muscadine grapes with purple ones for a sweet rose
My yeast says to mix with Luke warm water wait 15m then add to my apple juice a noticed you didn’t obviously need to do that will this make y brew bad first timer here
No, it should be fine. Pitching yeast in luke warm water just help give it a head start. The "wake up" phase is shorter but your yeast will work fine if you just throw it in. It might take a bit longer to take off.
Can you use fermented cider from an earlier batch in place of buying yeast?
We would recommend using a fresh yeast unless you have cropped active fermenting yeast from the first batch. What yeast have you been using?
you do speak korean dude!!!!
Why does the juice has to be front concentrate
Those look like macintosh i work on an orchard havent heard of that kind but they look similar to macintosh
Hello
One silly question : what is the point of sanitizing the fermenter when apples are only lightly washed using not sanitized tap water and apple juice is not boiled and therefore contains all the bacterias and other stuff from where they where harvested ?
Seems odd to me.
Other question : I guess it would work from pasteurized natural organic apple juice ?
Hey, The apples are washed to remove dirt and possible debris, following good sanitising practices with all equipment will give your apple juice the best possible chance of a healthy fermentation. Trevor choose to not add a campden tablet in this particular batch but that option is open to you, we have a blog post on this recently which you should find helpful too: www.geterbrewed.com/blog/2022/10/15/beginners-guide-to-cider-making/
How to remove alcohol?
You must drink it out 😅😂😅
Take the airlock off, cover with a cloth (to keep out bugs), and let it sit out for 2 - 3 months - it will turn in to DELICIOUS apple cider Vinegar.
With that accent, this dude must know what he's talking about!
He sure does!!
Apple skin has its own yeast.
Brewing beer, I would fill the fermenter so it would blow off some of the impurities. Why wouldn't you do the same with cider?
I would add an airlock so any co2 can escape during fermentation
@Get Er Brewed - Home Brew & Craft Beer for blow-off what I use is still technically an air lock.
It is literally a three piece airlock that I put a hose on the main piece (not using the other two) and run it into a Mason jar (with starsan) to catch the Krausen.
I never wanted the foam before.
why do you not ferment the juice with the pulp in first? like blitz it first to a mash and then ferment, then juicing? doesnt the skin have more bacteria and yeast ?
Add pectin enzyme to the mashed apples for a day to break down the cells. Add camden to the mash as we to stop wild yeasts.
It’s taaanee 😂
I'm gunna buy tesco apple juice and let it go off.
why not use a juicer. it will be faster that way
I've done that. It's not very efficient at getting all the juice out and it's super messy!
Have you tried this with a juicer? I just started some cider from store bought juice but have an electric juicer and thought that would be much easier than a manual press when I get some apples here soon.. I'm assuming it will be very dirty and full of pulp but I suppose that won't matter once it's racked?
@@Bobotrucker After a jucier, the juice should be filtered through gauze. Then there will be no pulp
how to sanitise my stuff?
As an Australian all I hear is "Third drawer on the left full of shit.." Jimoen
Definitely don’t use freshwater from the tap in the US! Most of the US has fluorinated and chlorinated water!!
😂and you think the uk doesn't? 😂
@@locodawgs-8500 I’ve never been there. I thought they had freshwater or distilled water.
20 kg apples, 5 L .. guess the price at the store isnt so bad
No, don't use bramleys. The old guys here in devon would turn in their grave to the thought of it
A lot of producers here in Ireland use Bramleys in a blend
Use whatever apples you like, there’s no Apple law.
@markdavids2511 I know there isn't, and it's all down too personally taste , but the acidity of cooking apples effects the end product.
Old guys in devon can fuck off
I've a 40 ft bramley tree that I use, but I mix with a blend of other apples too 4:1 get a nice kicking crisp cider
Ah yet another reason to buy a hydrologic press
That looked cool, can you make a video in English tho.😂
No, you definitely don’t want to put the apple seeds they have cyanide!!
Apple seeds have small amounts of cyanide I them.
And….?
@@RogerDulythey can kill you
Yep. Small. Dose makes the toxin.
Even better
You would need to eat a mountain of apple seeds to suffer the ill effects. There is not enough in the apples used in this video to have a problem.
Good, that you not showing the results
I have 3 mature apple trees and want to start making cider. I tried an electric press but the juice comes out cloudy. If I sieve it, can I use it for cidermaking or should I use a crusher and press like yours to get clear juice?
Its likely that the apple juice will clear after fermentation so i would crack on