Love this channel, we acquired a farm with about 500 apple trees, wolf River, Honey crisp, Galla and a few other types, we are hoping to make hard cider one day, we just need some equipment and knowledge to proceed thanks
What an excellent video. Great information, that i've been looking for. We've recently taken on a property with a dozen very mature trees. If I had to guess, there are four or five different varieties. I'll be using this info for our innaugural cider. Many thanks from Oxfordshire.
You guys are great. I planted a small orchard this year using nothing but heirloom apples. I have 20 cultivars so far of apples and 5 of pear. Very excited to try different combos when making my cider. Thanks for all the info!!!
Love the information Number 12 is presenting, thank you. Middle TN can be tough to grow apples but I was fortunate to have my Summer Banana and Black Mammoths produce enough apples this year for pressing. It’s just been a fabulous time learning about this. I have a beer brewing background and brew in my barn. I use a high heat tolerant Kveik yeast and let it ferment at ambient. We had some 90 degree days too. The yeast really brought out the floral nature of this cider. I dry hopped it and now conditioning with some gelatin before back sweetening and kegging. I’ve ordered 7 more apple trees and adding 5 more varieties for a total of 8 varieties in my small home orchard. Thanks for the inspiration.
This stuff is phenomenal thank you guys my family has a full Orchard in cider operation and we're just expanding on making hard cider and I guess I'm the one who gets to do it also I've been researching and about to enter into an apprenticeship really excited thanks for all the information
The Illustrated History of Apples in the United States and Canada by Daniel J. Bussey, edited by Kent Whealy, and published by JAK KAW Press, LLC. The illustrations in the volumes are from the US Dept of Ag from the early 1900s.
Do you ever take into accound the texture of the apple? Some Ive found are very hard & fibrous but still have a good flavour, would they still make a fine juice? Also how do you determine exactly when to pick them?
Hi. So we are not aware of literature on how the texture of the apple might be relevant to cider quality or characteristics. In our experience, the cider varietals tend to be harder but not always. The rule of thumb is to pick the apples when they are ripe enough to be falling off. The sugar level changes a lot in the final weeks of ripening. You can monitor this by measuring the sugar level. Apples that are soft are often harder to press depending on what kind of press you have.
Hi Gents, once you've pressed the apples 🍎 and got your collected juice, how long can you hold that for before you start your 1st stage fermentation and how would you stop the natural fermentation from happening? Cheers in advance.
A general dose of 50ppm sulfite will hold off the natural fermentation for a short time. You can delay the natural fermentation by refrigerating the juice but not for long. Even there it will probably start fermenting within a week give or take. You can freeze it and keep it indefinitely. If it does start the natural ferment and you catch it early, you should still be able to pitch your yeast and hope that it takes over the ferment. Good luck!
We do not. Heat pasteurized juice can be fermented after pasteurization but we see no need to pasteurize before fermentation. Our products that have residual sugar though, are pasteurized after they are canned.
@@Number12Cider Thank you for response. How about wild yeasts on the apples? They improve the cider? Maybe i dont need to add wine yeast at all and let it ferment on its own.
Ahh - great question. So yeast exists in the wild - probably in the room where you ferment the juice and possibly on the apples themselves. The "wild ferment" is popular for some traditional cider makers. Some believe that the wild ferment, which typically starts more slowly, may allow for greater depth of flavor. Typically people who allow a wild ferment are "using" the same yeast every time, which happens to be the yeast that lives in their cider mill. While we respect those who use that method, we prefer to find the yeast variety that seems best suited for the juice/apple varieties we are using - so we use many different types of yeast and finding the right yeast is something we enjoy doing.
Thanks for this! I've just discovered your channel, very helpful.
You're very welcome!
Thank you for sharing your knowledge. It is really appreciated.
instablaster.
Love this channel, we acquired a farm with about 500 apple trees, wolf River, Honey crisp, Galla and a few other types, we are hoping to make hard cider one day, we just need some equipment and knowledge to proceed thanks
Exciting! Looking forward to hearing about your cider-making trials :)
What an excellent video. Great information, that i've been looking for. We've recently taken on a property with a dozen very mature trees. If I had to guess, there are four or five different varieties. I'll be using this info for our innaugural cider. Many thanks from Oxfordshire.
You're welcome!
You guys are great. I planted a small orchard this year using nothing but heirloom apples. I have 20 cultivars so far of apples and 5 of pear. Very excited to try different combos when making my cider. Thanks for all the info!!!
Good luck with that! Very exciting
Love the information Number 12 is presenting, thank you. Middle TN can be tough to grow apples but I was fortunate to have my Summer Banana and Black Mammoths produce enough apples this year for pressing. It’s just been a fabulous time learning about this. I have a beer brewing background and brew in my barn. I use a high heat tolerant Kveik yeast and let it ferment at ambient. We had some 90 degree days too. The yeast really brought out the floral nature of this cider. I dry hopped it and now conditioning with some gelatin before back sweetening and kegging. I’ve ordered 7 more apple trees and adding 5 more varieties for a total of 8 varieties in my small home orchard. Thanks for the inspiration.
That is all very exciting! The cider sounds delicious. Good luck!
You guys are so informative.
Finally, someone who pronounces "primer" correctly! Also, thanks for the info; you guys explain this subject very well.
Thanks for tuning in David!
Finally a channel for a cider lover like me
This stuff is phenomenal thank you guys my family has a full Orchard in cider operation and we're just expanding on making hard cider and I guess I'm the one who gets to do it also I've been researching and about to enter into an apprenticeship really excited thanks for all the information
Lucky you! Hopefully our videos help.
thanks a lot,very interesting vlogs.
Thanks for watching!
recommending lights and manual sharpnes. 😊
Super solid advice! Didn't know refractometers were made just for measuring sugar content.
what is that book showing the apple bi sections
thanks
The Illustrated History of Apples in the United States and Canada by Daniel J. Bussey, edited by Kent Whealy, and published by JAK KAW Press, LLC. The illustrations in the volumes are from the US Dept of Ag from the early 1900s.
Do you ever take into accound the texture of the apple? Some Ive found are very hard & fibrous but still have a good flavour, would they still make a fine juice? Also how do you determine exactly when to pick them?
Hi. So we are not aware of literature on how the texture of the apple might be relevant to cider quality or characteristics. In our experience, the cider varietals tend to be harder but not always. The rule of thumb is to pick the apples when they are ripe enough to be falling off. The sugar level changes a lot in the final weeks of ripening. You can monitor this by measuring the sugar level. Apples that are soft are often harder to press depending on what kind of press you have.
@@Number12Cider great to know, appreciate the reply & love the content you guys are putting out!
Hi Gents, once you've pressed the apples 🍎 and got your collected juice, how long can you hold that for before you start your 1st stage fermentation and how would you stop the natural fermentation from happening? Cheers in advance.
A general dose of 50ppm sulfite will hold off the natural fermentation for a short time. You can delay the natural fermentation by refrigerating the juice but not for long. Even there it will probably start fermenting within a week give or take. You can freeze it and keep it indefinitely. If it does start the natural ferment and you catch it early, you should still be able to pitch your yeast and hope that it takes over the ferment. Good luck!
Hi guys,
Do you pasteurize fresh apple juice before fermentation?
We do not. Heat pasteurized juice can be fermented after pasteurization but we see no need to pasteurize before fermentation. Our products that have residual sugar though, are pasteurized after they are canned.
@@Number12Cider Thank you for response. How about wild yeasts on the apples? They improve the cider? Maybe i dont need to add wine yeast at all and let it ferment on its own.
Ahh - great question. So yeast exists in the wild - probably in the room where you ferment the juice and possibly on the apples themselves. The "wild ferment" is popular for some traditional cider makers. Some believe that the wild ferment, which typically starts more slowly, may allow for greater depth of flavor. Typically people who allow a wild ferment are "using" the same yeast every time, which happens to be the yeast that lives in their cider mill. While we respect those who use that method, we prefer to find the yeast variety that seems best suited for the juice/apple varieties we are using - so we use many different types of yeast and finding the right yeast is something we enjoy doing.
I've enjoyed your videos! Keep it up. Next time turn the lights on when recording though. You should think about doing a podcast, That would be cool.
Thanks! Yes, the resolution on this one was not as it should be. Next time!