HOW TO BREW SWEET HARD APPLE CIDER-EASY PASTEURIZATION-ALL NATURAL
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- Опубликовано: 8 сен 2024
- One of the trickiest things to brew is a SWEET HARD APPLE CIDER without using preservatives and artificial sweeteners. My easy recipe and process detailed below makes a delicious sweet cider that is shelf-stable and comes out great every time. I hope you try it and enjoy it as much as I do.
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Bearded and Bored Sweet Hard Apple Cider - 6%ABV:
1 gallon apple juice - NO PRESERVATIVES other than Ascorbic Acid (Vitamin C)
1 packet - Lavlin EC-1118 yeast - amzn.to/2Ii0893
1 tsp - Yeast Nutrient - amzn.to/2rJdDYp
1/2 tsp - Pectic Enzyme - amzn.to/2GdIVMh
1 can - Frozen Apple Juice Concentrate - thaw on bottling day
Hydrometer - amzn.to/2ZixC33
Bucket Spigot - amzn.to/2IBceO5
StarSan - amzn.to/2P1XFqR
Airlocks - amzn.to/2ADAQRg
Mini Siphon - amzn.to/2Df7fQz
Bottle Filling Wand - amzn.to/2RDq0jN
Bottles - amzn.to/2QfH3ID
Bottle Capper and Caps - amzn.to/2SIRuGk
or Swing Top Bottles - amzn.to/2JFdlKI
Shop at Amazon using these affiliate links to help support my channel without costing you anything extra. As an Amazon Associate I earn from qualifying purchases.
1. Combine all ingredients in your fermentation vessel and shake to aerate and mix thoroughly. Store in a dark place for at least a month to allow fermentation to complete and cider to clear.
2. When fermentation is complete, sanitize all equipment, bottles and caps with StarSan, then combine hard cider and thawed out apple juice concentrate and bottle the mixture, making sure the first bottle is a plastic soda bottle and the rest are glass. Make sure the soda bottle cap is tightened securely. (FYI-DO NOT PASTEURIZE THE PLASTIC BOTTLE! Store it in the fridge to stall fermentation.)
3. For the next 4-6 days (depending on room temperature) test the carbonation level by squeezing the cider-filled soda bottle. When it feels as firm as a new unopened soda, the carbonation is complete. At this point you can store the bottles in the refrigerator to greatly slow further carbonation, but you MUST pasteurize to stop it completely.
Pasteurization: This process can pose a risk of bodily injury. Exercise caution when handling glass bottles around a heat source.
If you want to store the bottles outside of the fridge, or plan on giving them away to friends you must completely stop fermentation in the bottles by pasteurizing them to preserve the flavor, sweetness and carbonation level.
If you don’t, the yeast in each bottle will continue to eat the remaining sugars to produce more carbon dioxide and alcohol. This has the potential to make the bottles EXPLODE! Since you don’t know if your buddy will store your cider gift in his hot garage, you should always pasteurize gift brews.
1. To pasteurize, simply heat a large pot of water to 180F (82C), TURN OFF THE HEAT, carefully add no more than 4-5 bottles to the pot (GLASS BOTTLES ONLY), cover and let sit for 10 minutes.
2. After 10 minutes carefully remove the bottles and allow them to cool on the counter overnight.
3. Repeat the process for the remaining bottles by bringing the water back to 180F, turn off the heat and add new bottles to pasteurize. Always make sure the water is at 180F before adding new bottles.
Now that the yeast is dead and fermentation has stopped permanently you can store your shelf-stable bottles of cider anywhere.
Disclaimer: This information is provided for entertainment purposes only. This process is inherently dangerous and can pose a risk of bodily injury if the bottles explode in the pot. If you attempt this project, you assume all risk.
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#SweetHardAppleCider #SweetSparklingCider
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Also, this apple cider is 6% alcohol by volume:-)
Potential for catastrophic failure...that made me laugh that was exactly what happened when I tried this several years ago.
BTW, mine came out to just over 10% abv! 😳😊😊😊
@@saprenna Wow! You're not playing around, LoL:-) That's some serious cider!
@@BeardedBored Well, I wanted to make you proud! 😁
@@saprenna How long did you ferment it before bottling?
Hands down the best cider video on RUclips. Point blank period. No nonsense, straight to the point and not complicated.
Thanks so much!
Coke bottle pressure tester is genius
Wish it was my genius idea, LoL! I read it years ago in a brewing forum.
Gordon Freeman smart!
But that one wasn't pasturised right?
@@BeardedBored Yeah I've been bottling my beer & stout / cider in carbonated drinking water bottles for a while now , as cheap the buy & I put the water in to my water butt for later use.
@@stephenboyd4934 Wait, you put water into your butt water for later use? like a camel?
Appreciations from Sweden!
I think you are a natural born teacher/instructor.
Easy to follow, easy to understand.
Keep up the good work!
Thank you very much!
I recommend preheating your bottles in a bucket of hot (around 110 F) water and then take them straight from that to the pasteurization kettle to reduce thermal shock. They should be in the hot water for half an hour or so - it takes a while to warm up the liquid in a bottle, just like it takes awhile in the fridge to chill it...
Good idea! Here's a great tip for those of us who have Jacuzzi's..drop the bottles in there to get them up to 100 before going into the 180 bath!
Pretty good little video. Few things to point out from a pro's perspective. If you can take the time, counter pressure fill your bottles with a decent CO2 purge, leaving a larger head space, and don't add in the priming juice at the start. Let the bottle age on the lees for a few months before you go back and add a dosage of the fresh juice for your priming. This will allow the bottle to start to undergo MLF and change those malic acids to lactic acid for a much smoother end product. I know this is a longer process, but if you kill off the yeast too early this process won't happen. My other suggestion relates to your actual pasteurisation process - if you can hold a stable temp with your cooking element, there would be no reason to turn off the heat source if you sit your bottles on a trivet or wire rack inside the pot itself, and when you add your bottles (always a consistent amount) for the first time you do it, add one uncapped so you can pop a temperature probe or kitchen thermometer into the bottle to ensure your bottle reaches 75deg C for a few minutes and then remove per your video. The other thing that popped out is if you're using commercially processed clear juice, the pectinase is overkill. Different story if you're using fruit you've pressed yourself, particularly if you add heritage cider varieties such as Kingston Black. Good luck with the cider making!
Thanks so much for all the great advice! I'll give these a try.
I ended up buying an automatic insertion sous vide heater for cooking and pasturizing pickles without making them softer than they have to be. This would probably work perfectly with a deep enough container to pasturize cider bottles as well.
@@Bear-cm1vl Someone else mentioned the sous vide setup. I'll have to try it:-)
Cool. That should go the trick nicely
I think its better too produce a higher % cider then just dilute with fresh juice works for me ? I have learned that using just purr juice will only produce about 5 % proof, not that strong ? I can get 7 % proof ?
Coke bottle idea is brilliant. That's one thing less i have to guess at now. Also i made a similar batch of cider for a friends wedding except I used a berry concentrate instead of apple (I felt like mixing it up) I highly recommend trying it, i brought over 20 Liters and 8 people polished it off in a couple hours.
Yeah, I hate not knowing exactly when the cider is ready. I'll definitely try the berry cider. Sounds great:-)>
20/8 = 2.5 liters each. Hope nobody was driving.
Great idea
I have been using the plastic bottle test on beer for years, Google to know it’s aging well.
@@fuzzywzhe
Just finished my second glass of cider using your process. Outstanding results. I used an empty root beer plastic bottle. It imparted just a hint of the root beer flavor even after cleaning very well. Surprisingly it was even better than the glass bottles. Thanks!!
I followed your recipe and it turned out amazing. Did a two gallon batch. Thanks for sharing it.
Congrats!
I'm about to try to make a batch it looks and sounds like it's a good drink!
I haven't made hard cider in over 10 years. I used apple cider (pasteurized from the grocery store) for the ferment. The backsweetening and carbonation, I used granny smith frozen concentrate juice. The flavor was phenomenal and blew Angry Orchard out of the water. The granny smith juice gave it a nice tartness. I'm just about to get back into brewing after over a decade and I think hard cider is back on the list (my last batch ended badly with several bottles exploding during pasteurization).
Funny thing with the bottle bomb batch. It was a 5 gallon ferment. After the first set of bottles exploded, I carefully put the rest into cases and put them out on the back porch. I forgot about them for several years in the Long Island weather. I was cleaning and wanted to get rid of them. I opened the first bottle and it geysered. I tasted what was left and it was awesome! Best cider I ever had. I drank that one and opened another. Not much of a geyser, but it was super carbonated, like more than seltzer. Every sip was proceeded by a burp. I didn't get back to cleaning that day. I eventually ended up drinking the rest of the bottles. I had a system. Put the bottles I was going to drink in the fridge. Open one and pour it into a large mug and let it sit in the fridge for about 30 minutes and stir before drinking. Still a lot of bubbles but manageable. Looking back on it now, it was really good stuff. Ok. I need to make this again.
How many of you were salivating while waiting for him to pour that bad boy into a glass? I know I was.
Not sure why this was on my recommended but you now have a new subscriber
I'm convinced that the RUclips algorithm uses some sort of magic to come up with the recommended list, but I'm not complaining:-) Thanks for the sub!
@@BeardedBored same here. But I guess youtube has figured out I am a beer salesman. Great content.
Haham same here. It showed up in my feed and now I’m subscribed and binge watching 🤣
I followed these instructions to the letter and ABSOLUTELY could not be any HAPPIER! This stuff turned out freaking fantastic! My "testing" bottle was unsealed on Christmas Eve and the carbonation was perfectly on point. I have several other bottles in the fridge just begging me to open them. Another batch will be started shortly. BEST recipe on the web!
Yay! Congrats! Glad you enjoyed it so much that you're already planning the next batch. Thanks:-)>
Agreed. Super easy and super tasty.
The comparison to a coke bottle firmness trick is pure genius! well done dude! saved me a lot of trouble :)
Glad it helped:-)
This guy is THE "BREAKING BAD" of hard cider!!! Awesome 😎
I am the one who knocks...back all the cider:-)))
Success, kinda. My 12 oz Coke bottle of cider told me it was time to pasteurize. Before that I split the test bottle with my son and we love it. When I filled my 12 oz bottles I was pretty meticulous in finding out where the 12 oz line of fluid would be. In my case it was about a thumbs width from the lower rim of the bottle which I filled about 18 bottles to. First 4 went well along with the next 4. I had 10 bottles left so I did 2 sets of 5. One of the caps in the first set of 5 blew off the top. It was loud and scared the hell out of me, glad I put the metal lid on the pot to hold the heat in. That got me looking at the earlier ones and found 2 lids that looked like they almost popped off and the fluids were all really high now, above that lower rim. 2 lids in the next batch of 5 blew off also. What have I learned? Give myself more room for expanding fluid, maybe going down to 10 oz next time. Having a blast still, love the comments everyone leaves so I hope mine can also be helpful.
Bottle caps can ruin your day. I nearly lost a batch of beer recently because my caps didn't seat right. I prefer to use swing-top bottles when I can, but I was out this time. For 12oz bottles I just fill to the shoulders of the bottle. Double check them all right after capping to make sure they're all firmly seated. Good luck on the next one:-)
Thank you for that nugget on swing top capped bottles. I wanted to use them and I was looking for an affirmation on their usage.
@@BeardedBored ooo, wish i had seen the fill-to-shoulder suggestion when I bottled my cider two days ago - I filled most a third the way up the neck. The plastic bottle was firm today (after 2 days!) so I'll be pasteurizing tonight using your new recommended sink-method. Oh, I put an extra tube of concentrate in my 3 gallon batch (4 tubes, 3 gallons of cider) as my wife has a sweet tooth. Maybe that's why the speedy carbonation? Fingers crossed.
@@clucking Good luck on it:-)
Good video filled with some great advice. I'm on my 3rd batch. I went out and got some air locks with a cork that work really well. I've tried a balloon but it seems to impart a rubber taste. It is fun to try different techniques. For example, after fermentation was done, I've filtered the cider and put it back into the bottle it was fermented in. I added a little sugar and let it sit for a few days. After the bottle started getting hard I just put it into the refrigerator to stop the yeast from growing. The carbonation was perfect.
Congrats:-)
I just made it/Apple and a Apple Blueberry from my wife’s garden. Outstanding and sparkling, I waited 5 days to pasteurized, 2 cups of sugar, didn’t tell anyone of the Apple concentrate “ How did you get it sweet?” Thanks for the help
So glad it worked for you! Fresh blueberry sounds great:-)
B&B,
I just completed brewing three batches/3 gallons of Hard Cider using flip top bottles following your recipe. I calculated the %ABV just prior to backsweetening and bottling: Batch 1 of Mott's Apple Juice = 5.8 %ABV; Batch 2 of local fresh sweet cider = 6.6 %ABV; Batch 3 of Wegman's Apple Juice = 6.3 %ABV. I'm still new to calculating %ABV, so there is an error factor to consider.
Pasteurized all batches and had one bottle bomb, luckily I was using a stout aluminum pot and lid, though it scared my wife. I did have a bottle or two that was leaking out foam from the flip top, which I believed was due to my filling the bottle too high and not leaving enough head space.
I waited a few weeks then had a taste test with a sample from each batch. The Mott's is delicious, carbonated, sweet and appley! The local fresh sweet cider is very tart and the Wegman's has an off taste, but drinkable.
I think in the future I'll just focus on repeating this process using Mott's Apple Juice, and once I get it down I'll experiment from there.
Thanks again for posting a very understandable, step by step guide for entry level Cider making. Your combination of cider brewing facts, humor and common sense has marked a trailhead for future cider makers to follow. Hope to share a cold one with you someday!
Thanks so much for the comment Don. I like the fact that you're so thorough in your notes and experimentation. You're doing it right by getting that solid foundation now that you've found the right juice, and documenting everything.
Like the saying goes, "The only difference between screwing around and science is writing it down." So glad the video was helpful. Cheers my fellow brewing nerd 🍺😀
@Cynthia Baker Good luck and have fun:-)
First-time brewer here. I tried this but only fermented it for 2 weeks. WOW it came out so good!!! Just perfect flavor! you're the man!!
Congratulations on your first brew:-)
Thanks matey that was an extremely good set of instructions. made 5 gallons of the best tasting cider ever...many thanks
Glad it helped
A rubber grommet works well in the hole to put your airlock into. awesome job
I'm so glad I came across this video. Opened me up to a hole new world. 👍
Just started my first attempt at making alcohol at home. I’m trying your hard cider recipe. Two days in and it’s bubbling away. If I figured it right, mine is about 6% ABV potential. I really enjoy watching you, George, and Jesse. Thanks for all the info and know how that you share.
Glad I could help! Let me know if you have any questions along the way:-)
I started @ 2 years ago. Watched many of Bearded's video as well as George and the dude from New Zealand. follow the methods and it will be fine. Have made mead, wine and beer so far. Going to try Hard Cider in one gallon batches and if we like it will move up to 5 gallon batches. Good luck!
Wanted to say thank you. I bottled and pasteurized my first two gallons and they came out amazing. Didn’t lose a single bottle due to your new pasteurization method in the Ginger Beer video. I back sweetened one gallon with apple juice concentrate and the other with apple-cherry.
This video got me into making cider and I appreciate it.
Using the coke bottles as a squeezable pressure sensor and reference, is just brilliant. Thank you.
This is exactly what I've been searching for! I've been brewing my own beer for a few months, but my wife enjoys hard cider. The prospect of dry hard cider, however, isn't appealing either. I can't wait to make my next brew about something she will enjoy! Thanks for this!
Glad I can help. I started making cider for the same reason:-)
Been brewing and distilling (for educational purposes only) for 20+ years, and gotta tell you, I learned something new with this !!!
Always had an issue with trying to figure when my ciders were carbed up once in a bottle. Ultimately, just dedicated a line on my triple tap for ciders to carb in the keg, but that meant I couldnt share a few bottles with others.
Your plastic bottle "Tattle-Tale" is so simple, yet so ingenious.
Got some bottles sitting in the cooler now with some Amber Ales and a bottle of, um, alcohol fuel... ;)
Glad I could help! I wish that bottle was my idea, but I picked it up on a brewing forum several years ago. My friends lawn mower runs on alcohol fuel too;-)
Just finished pasteurizing my first batch. Can’t wait to try it, and just in time for Christmas sharing.
Congrats on your first batch and great timing!
Very nice Video. I am a beek and I am sitting on 25 lbs of my last bit of honey from last years pull. I want to make a semi-sweet sparkling mead, and most meadheads out there say it is dangerous for obvious reasons but your pasturization method solves it all. I can still backsweeten with honey and then kill the ferm when the time is right. Awesome data, yes I did subscribe
Wow great idea! I'd still go with a small batch for the first run to make sure the timing and is solid for bottling mead. I haven't tried it so I don't know if there are going to be any variations. Let me know how it goes. I'm really interested in it:-)
@@BeardedBored blended everything today, pitch D-47 tomorrow. I will let you know how it goes
@@robertstwalley3662 Awesome, thanks:-)
i absolutely love how you explain everything in detail i've been making cider for a year now and i have to drink it before it turns to champagnie and 90 % ends up on the ceiling in my bar, this pasteurization method will be what i do for my next batch Thanks bro!!
Thanks brother! Glad I could help.
Duuuuude you are a total BOSS!
Gonna make this call it Covid-Wineteen!!!
LOL!
"Cooler looking" is an absolutely legit reason.
Agreed!
I used your method for apple cider and ginger beer which both have perfectly brewed! Great vid and thank you for posting!!
Congrats on the successful brews! Thanks:-)
Using the squeezable plastic bottle is an excellent tip.
Good idea for stopping the fermentation, thanks.
Easiest method with the smartest use of the jugs container. This idea is easy to replicate.
This video, along with your apple palsy episode, and all of the ingredients including a 1 gal glass jug and bottles (and syphon) are my Christmas gift to my sister this year. Merry Christmas 🎄♥️💯
Have fun! Also, check out my Ginger Beer video for a safer lower temperature pasteurization method:-)
Love the video, have a batch going of this right now. Looking forward to trying it out. Not a fan of the background music, though--it's just distracting.
Thank you for putting up this video. It feels detailed, yet friendly and relaxed. I just made my first batch of cider two days ago. It's currently quietly bubbling away on the floor of my closet. Thanks again.
Thanks Ben! Good luck on your batch:-)
@@BeardedBored The first batch was a success. My family likes it, especially my mother. Better that her favorite Stone Hill wine. So, that was high praise. I had 2 bottles out of 11 that had a really strong carbonation, and poured out like beer. Perfect. The others had a small "fizzt" when opened, and poured out like a wine cooler. Not bad. The taste was always good. So from the other comments, I am going to assume that the bottle caps didn't always make for a strong seal. So...I ordered a second 1 gal carboy, and I'm on to my second batch. I found that freezing the drinking glass really added to the enjoyment upon serving. Thanks again for doing this!
@@benjaminweaver4488 Yeah, the uneven carbonation can be irritating. Keep a close eye on the caps is about the best advice I can give. Hope your next batch is more consistent:-)
I'm so glad this video was suggested. I've been trying to crack this for years with my own pressed apple cider, without additives. The tip on the pasteurisation is the key; 82°C for 10 minutes and hope for no exploding glass bottles!
Glad it was helpful:-) Pasteurization can be a bit nerve wracking, but breweries do it every day. Once the lid is on your pot, just step away and let it do it's thing. If you do have a bottle blow up it should be contained in the water and the lid. I've only had a few pop, but they had thin spots in the glass. Swing-top bottles tend to be thicker, so you can always use those. Good luck on your future batches:-)
Honestly, the best instructional video I've seen for fermenting! Your instructions are clear and then you have a clip showing us how you do it. Brilliant.
Do you have any recommendations on how to make it a spiced hard cider? Would you add the spices right before the second fermentation?
Thanks so much! Best thing to do for a spiced cider is to siphon off the cider into a new sanitized jug, leaving the dead yeast behind in the first one. Add your spices, pop on an airlock and let it sit for a few weeks to steep, then do the bottling:-)
Nice video man. Made some this winter and used the same process. Family loved it. Making more tonight. Yummy!!!
"Because its cooler looking" lol sounds like me spend that extra money so I dont have to look at a balloon... thanks for the tips
Cool username;-)
I just pasteurized my first batch of cider today, did an apple and a cherry apple(cherry didnt turn out) wasn't completely to your recipe, had some conflicting information on how to go about it, but all in all turned out good, would like a lite sweeter next batch is your recipe all the way, but your videos are amazing and easy to follow keep up the amazing work
Experimenting is part of the fun of the hobby. Sometimes they don't turn out, but I'm glad you're planning your next one. Good luck and have fun:-)
4years later and its still good advice! Cheers mate 🎉
You sir have earned a subscriber. RUclips recommended someone awesome for a change. Going to try this and get some ready around Christmas. Cheers buddy. Thanks for the tute
Thanks so much!
I was about to ask a bunch of questions that were answered in the description... Thank you for the awesome video!!! I'm going to try this!
Let me know if any other questions come up. Good luck on your batch!
Ayyyyeeeeeee!!!!! He's back! Good to see you again my man :)
Yep, finally figured out my editing software, HaHa! Gotta get my Apple Jack video finished now:-)>
Hey! Two of my favorite guys! Wish George were on here too so I could say "Howdy" to the 3 of you at the same time! Greetings from Montana.
I just bottled my hard cider! Will be watching the bottles and pasteurizing later this week...it made about 12 liters.
Tweaked your recipe a bit... Added 1/2 cup brown sugar per gallon of juice and activated my #118 yeast pre pitch. Kept in a closed room at 20 C but also kept an electric heat band that I use for wine making on at all times. At 3 weeks I fortified with apple juice boiled down by 1/2 at ratio of 1cup per gallon and bottled. Few days later it was well carbonated and we are enjoying it this evening... Thank You so much for sharing your vids and making these crazy days a bit more enjoyable.
Sounds delicious! Glad I could help:-)
Absolutely the best cider video on RUclips! Love it brother, keep em coming!!! Btw did you pasteurize the coke bottle too or just stick it in the fridge to halt the yeast?
Hey Thanks man!! I really appreciate that. I just parked the soda bottle in the fridge. I have no idea what temp the plastic can handle, so I figured it's better to be safe than scalded by hot cider and plastic napalm:-)>
So I'm totally gonna try this and make your Bearded Sweet Cider and I'm also gonna do another one towards the fall where I fill a muslin hop bag with pumkin and spices and drop that into the fermenter for a week to create Sweet Pumpkin Hard Cider. 😲
Do it! Just find a solid recipe. I did a pumpkin mead a few years ago, but it didn't turn out because I used too much clove in my spice mix. Tiny bit goes a loooooong way. Like 1 whole clove for a 2 gallon batch would be plenty. Nutmeg and cinnamon are way more forgiving. Good luck:-)>
Nice video! I’m going to give this a try. Next time you siphon onto the Apple juice, bury the end of that hose below the level of the liquid. You’ll introduce less oxygen that way.
Thanks for sharing your process!
TY for posting the video. I never considered freeze distillation. Good luck with everything and keep reaching for the stars... 🤖🌐🇱🇷👍👍
little did people know, at the end of this video the balloon was just reg. air and beard man was using his normal squeaky voice ...lol ex. video, very informative .
Aww man! Thanks for revealing my dark shame:-(>
Years later.. just started making this. Easy recipe, will update in a few weeks once fermentation stops. Thanks for the videos!
Good luck! And check out my cherry cider video for some tips I didn't cover in this video.
I have been making my cider for years with almost the exact same recipe that you showed here! Unfortunately, I had some of the steps out of order and while I can obtain a really high ABV (about 20%-22%), I could never get it carbonated AND sufficiently sweetened at the same time. I usually end up just drinking it dry and still, which is fine for me, but friends and family have always complained. THANK YOU for setting me straight on the process and FINALLY explaining pasteurization to me in a practical and hands-on way. Most appreciated!!!
Happy to help. You should also check out my ginger beer video for my safer and easier pasteurization method. Lower temp and much less chance of broken bottles.
@@BeardedBored Brilliant! Now that Starship has scrubbed for today, I'll look up GBV. Thank you!
How about a video on ginger beer.
You got it! I'll do one for the holidays:-)
Outstanding greatly appreciated thank you
I have watched a lot of these videos and yours by far is the best one, thank you I will be trying your process.
Wow, Thanks so much! Good luck on your next batch:-)>
You could use a sous vide setup for pasteurization
Someone else mentioned that, too:-)> Gonna put it on my Christmas list.
Snow this year is way worse. Listening to your vids while i head to new mexico from east tx for work. Good content bud.
Yep, the snow is pretty rough this year. Lasting a lot longer too. Safe travels.
Greetings from Australia. I have been been brewing all sorts for some time now and have nailed almost everything...... except cider. I am a sweet cider drinker but everything i ever made was always tart or sour...that was untill i tried this recipe. I gotta say mate, this is easily the best cider I have ever tasted. I would never have thought to back sweeten with concentrated apple juice, (mainly because you cant buy it here and i had never seen it before). After watching the cherry cider video that showed how simple it is to just made your own, i was able to finally make it the way you do and it has changed my life for greater good. No more bitter and tart cider for this feller from down under. Love your work, keep at it mate and im looking forward to seeing what other gold you come up with in the future.
Thanks so much brother. Glad I could help you get to your goal:-)
Do you know how many apple concentrate cans should I use for a 5 gallon batch? Thanks
I’ve tried this, I mixed the apple concentrate and bottled it today. Looking forward to the end result.
I don’t have any helium. That sucks!
I would love to see you make a small cider series making ciders and beverages out of various fruits like peach and raspberry! It would also be cool to include some of the variability you mentioned such as getting a sweeter vs drier cider including different undertones. Love the video man!
That's a great idea! I'll put that in my notes for future videos. Thanks:-)>
Agreed. I've been looking for something like that, but no luck. 🤔
This is a great video, just finished my first batch! Cheers!
Thanks, and congrats on your first batch!
Great home process.
That was so cool. Your a genius. I make wine, but this is the best educational home teaching. Very good. The sweeting, pasteurizing was something I've never done. I always wondered about getting the bubbles while pouring the drink. Very good. Thanks!
Thanks so much:-)
I dam near swallowed my Skoal at the end! Great video.
Thank you for the video.... one tip to make your life easier. (I learned this from another online video.). Open you dishwasher door and bottle on the inside of the flat surface of the inside dishwasher door. Get a small stool to sit on. That way if you spill, no big deal, the spill is inside the dishwasher!
Quick tip: To reduce risk of bottles breaking from thermal shock, simply pre-warm them in a bath of hot tap water just before you place them into the 180 degree pasteurization bath.
I _finally_ figured that out, LoL:-) Did a demo in my ginger beer video.
Great tip on icing buckets, I'm looking for a fermentor just that size. Thanks much! Subbed.
Thanks John! Glad I could help:-)>
You already create enough fart smells on your own. Hahahaha!
Good vid! How about adding a pound of sugar first to raise the proof?
That would definitely do raise the proof, probably to around 10% to 12% for a gallon of cider. You'll definitely need to use champagne or wine yeast since the alcohol content will get high enough to kill less tolerant yeast varieties.
Hi Kim, at what stage would you add the pound of sugar?
@@vikingfury2065Before you add the yeast. Sugar is food for yeast so mix it in in the beginning. But for your first batch I'd just go with the original recipe to get a solid base of experience, then start experimenting with future batches. You could even start both batches at the same time to see how they compare.
@@BeardedBored Thank you for the words of wisdom, I think i'll just stick to your tutorial recipe and procedure MANY times and perfect that before i start experimenting lol
@@vikingfury2065 Have fun:-)
Just finished making your recipe for apple and the cherry apple cider. Came out great. I like the apple best but the wife likes the Cherple best. Thanks for your channel.
Cherple is my wife's favorite too!
Excellent video, very informative and no fat. Great job, thanks!
Thanks!
I applied your technics making my first brew, spruce beer! I just put it in the fridge today. I opted not to pasteurize because I found the seal on my old grolsch style bottles questionable and I'm looking at drinking them soon. Cheers!
@@andrem-roy988 Spruce beer sounds delicious! FYI, I think you can get replacement rubber seals from a homebrew supply if you ever need to replace them. Good luck:-)
Great video , just one question how much weed do you smoke a day
Sadly, I smoke zero marijuanas. Once it's legal, probably a lot.
just curious, where do you live that you haven’t seen snow in 15 years?
Maybe in New Zealand or Australia? or somewhere close to that, he's clearly of anglo-saxon descendance and clearly not in Southern Africa so... these are my guesses, or some part of the US I guess, right under the Pacifc North-West
Aaaaaaah! Aside from this video being awesome, you have such a sweet soundtrack!
I ended up Shazam-ing this one: Jincheng Zhang - Equip
So cool! Thank you!
Thanks:-) I put the song info in the video description for all my videos.
I do plan on making this and don't want to use chemicals so thank you. I usually make mead and haven't tried to pasteurize before but will give this a try on my batch of mead I will be bottling this week and then when I make my cider.
Check out my ginger beer video for a lower temperature, easier and safer pasteurization method:-)
I've been thinking about and looking for the method like this.I came up with concentrated juice idea but the real problem was how to stop fermentization. So simple. Thanks dude!
Happy to help. Also, check out my Ginger Beer video for a better way to pasteurize, lower temperature and safer.
Had a bottle explode during pasteurization, I am assuming I didn't have enough head space in the bottle(?), rest was fine.
Sorry that happened. It's definitely sucks to clean up. It's possible it was over filled. I just try to aim for the shoulders of the bottle as my level.
But it's also possible the bottle was weak, or had a tiny crack you couldn't see. I've had 3 or 4 pop over the years. All of them were reused beer bottles. Most of the time I try to pasteurize in swing-top bottles since they're thicker glass and haven't been handled roughly. My suspicion is that in the course of being packaged, shipped, stocked purchased, etc. some used bottles may develop micro-cracks. They were pasteurized at the brewery before they came to the store, so technically they should handle the process just fine, but occasionally they fail in our kitchens.
If you increase the batch size, eg. 8L instead of 4L, do you double all the other ingredients?
Yes:-)
@@BeardedBored thank you, great video by the way man!
@@justinmichell7976 Thanks!
Four to six weeks to dry out before back sweetening. What if it were left longer? Can the yeast reactivate at seven, eight weeks? More?
Thanks
Yes. Most die off, but there will usually be some in a dormant state that will wake up in the presence of a new sugar source.
I hope so. Today I just bottled 4 gallons from last fall using this method.. Maybe bottle rockets won't be a problem after all 😝
Keep squeezing the coke bottle lol
Holy crap this was informative. Grew up making wine with my dad but I just hated how pokey it was - this is up my alley. Love it!
Thanks so much! Best thing to do to keep from getting bored between batches is to start another one;-)
Thanks so much! I used to live in an area of Canada that had so many sweet apple ciders and wines, now where I live it's all hard cider with no sweetness, can't find what I want. I'm going to try this. I appreciate that you said you're broke lol...same here, so I can't afford expensive equipment. I love how easy this is! Thanks again!
Happy to help. Check out my Ginger Beer video for an easier low temp pasteurization method. Good luck on your cider:-)
Damn can I have one??😆😆😆😆
Bottle bomb = glass fragmentaion grenade. 😕😢😲😵
No shit
Just finished carbonating my first batch and stuck them in the fridge, first taste will be tonight! thanks for the video!
FOR THE CANADIANS out there that can't find the concentrated apple juice because apparently Canadians don't deserve concentrated apple juice? , I used the Fruitopia Fruit Integration flavor, its got just apple and pineapple juice concentrates in it and tasted really great mixed with the freshly fermented juice prior to carbonation so hopefully it keeps the flavor
Awesome tip! Good luck on the taste test:-)
Dev how did it turn out with the Canadian equivalent? May try that myself.
I've been using your method based ok this video for over a year now! Amazing results every time. Just did a batch they fermented with some habanero peppers, back sweetened with lemon and blueberry juice. The results of that one were phenomenal... Sweet and heat. Thanks for thia information hope it helps more home brewers
I use this recipe for my first try. Love it
Bottled a 1 gallon batch of Apple cider yesterday Used store bought froze concentate juice. 1st time trying cider (brewing or tasting). Turned out way better than I expected. Not to sweet or boozy. 6.4% abv.
AWESOME!
Adding a little extra sugar helps get the % up without consuming all of the sugar. Another great way to do that could be adding more of those frozen apple juice concentrates to the juice. Really bump up the apple flavor too.
You explained that sooooo much better!!! Thank you!
Glad it was helpful!
Great job man 2 years and still a great vid 👍🏻
Thanks!
I used this method in my first years as brewer, but then I got job at a brewery. Maybe you've heard about a swedish cider Kopparbergs. I now have the equipment to carbonate in a keg and have a counterpressure filler. Just made 60 l of cider at home. Blueberry/lime, Black (blueberry, blackberry, black currant), strawberry/lime and apple/cinnamon.
Pasteurization is a great method for low tech brewing, but I like the keg method better.
I’ve used this recipe several times and always turns out great. The only modification I’d make is concerning the pasteurizing process which yes, I followed to the letter. I had a bottles explode grenade-like in my kitchen (fortunately I was never close when it happened) and after doing research, found that most sites say that 160 is hot enough to kill off the yeast. I’ve split the difference and dropped it from 180 and 170 and so far, no more exploding bottles. Again, it could still be something I’m doing wrong in the process but so far that’s been the solution.
I ferment my cider in a gallon jug and just before the sugar has worked out I cold crash it it. It remains lightly carbonated and mildly sweet. I judge when to crash it by how long it takes the bubbles to rise in the air lock. When the rate slows to about once every 5 secs I cap and refrigerate. Takes about 2 weeks. My initial gravity is about 1.060 and I end up with about 6 to 7% ABV. I use Lalvin wine yeast. The difficulty is finding cider without potassium sorbate in it. I was actually able to find pasteurized preservative free cider this year. Yayy!
Great recipe and approach! I tried my first batch and halved the apple juice concentrate: bottles carbonated just fine and the resulting cider is DELICIOUS!
Awesome!
If I had you as a teacher I would have learned something. Great video bro! Thanks!
+1000 on the coke bottle tester. I home brew ginger lemon beer as per the Townsend's video.
Could never get the carbonation right. This will help bunches Thanks.
On a side note... Drop a stick of cinnamon down in your apple juice during the 6 week primary.
Goes down smooth on them cool nights.
Thanks!
Great Video! Especially for learning how to Pasteurise