Thanks for this. I'm on my 3rd. batch of hard cider (American terminology). Batch #1 used freshly-squeezed apples, Campden pills, pectic enzyme, saison yeast. Damn thing took a while to get going! The other two batches are from apple concentrate, no preservatives, saison yeast, no Campden pills, no peptic enzyme. Started fermentation in 12 hrs.
You really don't need any yeast or additives. Just let it go, then stop fermentation with a cold crash for sweet, low alcohol cider or ferment out to dry and strong then adjust alcohol levels and acidity/tannins with home made juice concentrate and strong tea.
Fantastic video! This fellow should be getting a special grant from the government for preserving one of the few remaining rural practices of old England. As a real cider-maker myself, I know that he's doing everything right (maybe not the nylon cloths, but I'll forgive him that)!
why does "the government" have to be responsible for everything including preserving vintage cider makers? looks like he doesn't need anything extra, he's got a going business !
Wow - gives you an idea of how cider might have tasted in years gone by. Wild yeasts from Brettanomyces through to kloeckera plus bacterial spoilage, volatile acidity and related acetones, ethyl acetate etc etc. There must have been some funky ciders, varying sweetnesses and alcohol levels and also a good variation from farm to farm due to native yeasts etc. Really interesting and educational regarding machinery etc. Keep it going.
"That which dosen't kill you makes you stronger" The way food and drink were made when nobody had heard of immune deficiancy and food allergies. Living food as nature intended, strong healthy people, sterile food, sick, weak, hypercondriacs.
@G Zeus Everything is a chemical.. The whole point of sanitisation is purely in relation to health. Doing stupid things can make you unwell, very unwell and in extreme cases, kill you. Also your knowledge on alcohol is appalling. Bacteria doesn't start getting affected until around 60% ABV, hence why hospitals HAVE to have at least 70%. The cider in the video is going to have anywhere from 4-8%. Lets say without added sugar for argument sake it's 10%. It's still well below the threshold to have any impact on bacteria, 50% below even mild disinfectant. There is nothing wrong with using a chemical to properly protect your health as long as you use some common sense and rinse properly, plus outside of that it helps the odds of having a good fermentation and reduced chances of off flavours.
Ask any cider making expert and they will tell you that the fermentation process of cider kills off the bad bacteria because of the acids and alcohol along with the high yeast population. There have also been studies specifically done to see if bad bacteria such as e coli will live in a fermenting/fermented cider and they prove that these bacteria cannot survive the fermentation process. You should just google it if you're unsure about it. The concern with people getting sick from cider is when people drink unpasteurized cider that is unfermented that contains things such as e coli from the ground. Even still the number of times this happens is VERY rare. I think before making comments it's best to do some research.
@@philliptandymiller1058 The bacteria dies because of the lack of Oxygen, nothing to do with acidity and alcohol unless above a certain percentage. Most ciders are a PH 3.3-4 because of the natural acid in the apple. The only way to increase or decrease is adding in the extra chemical yourself. Lower acidity is when you find it might stop. Acidity isn't even a good indicator of when a bacteria won't harbour because it's been proven strains of bacteria can live in low acidities. Most of the bacteria in the begining are anaerobic. The dirty processes after the finished product is when you have a higher infection chance.
Is there any place I may find some dimensions (even rough) or drawings in order to build one of these presses? I am in Canada and have never seen one like this.
hello neil what is the output of the press in gallons per pressing please.i have just acquired two threads with the wing nuts on , but I have to make a press from them. I was curious of the dimensions of your cheeses aswell.thanks , martin pagett [pagettscider dursley glos]
Years ago it was common to hang a leg of mutton in the fermentation tank (always wooden and up to 10m diameter and 4m tall. I've dismantled a couple to salvage the oak timber ) The meat acted as yeast nutrient to ensure a vigorous and complete ferment. When finished, the bone would be bare. The fermentation tanks didn't always have lids either. People wonder why they're always getting sick these days and unless it was something serious, they didn't in the past. That's why. You gotta eat a lot of dirt before you die.
I was wondering why he had rain gear on....till I saw the apples....might want to upgrade to a hazmat suit ...regardless very cool machine...thx for sharing
It all looks fascinating and medieval. I am a bit concerned about the muddy state of the place, not to mention the filthy looking grey plastic barrels. There was even some hay in the grinder which could potentially have fecal matter from the livestock. But I suppose, no one's died from the alcohol content in the finished product apart from harmful bacteria - well, maybe not directly anyway.
I think that's why people put Campden pills in the juice 24--36 hrs before pitching the yeast. The Campden pills kill the microorganisms that are IN and ON the pulp that could compete with the yeast and probably result in bad flavors.
Once its fermented it's safe to drink. The fermentation process kills off bad bacteria because of the formation of acids and alcohol. When raw cider isnt fermented is when it can be unsafe to drink
@@philliptandymiller1058 wash the apples before pressing to get out the soil slugs and rot please or I will not drink it I've been mami g cider with my dad for 50 years
Why did wear that gloves...hygiene??? Is it Apple cider or Apple, straw, grass, dried leaves n fungus on extraction machine whole mixed is called cocktail cider. Is that cider made for good health or slow food poisoning?? Don't that person with long hairs want to wear hair net? Why Did u dip your fingures in the cider..? Why did he take a smell of the cider(inhaling & exhaling your breath on cider. Instruments or tools are rusty...
Obviuosly you're not up to how natural health and organisms work...You must prefer pasteurization right? that's the real couse of weak inmune sistems and sick people.-
the natural acidity of the apples and the vigorous nature of the yeast work together to combat harmful microorganisms. also many producers sulfite the juice before fermentation anyway, so washing and sterilizing everything is a waste of time since the juice will be mostly sterilized by the sulfites anyway.
Those apples and machine are quite trashy. Old as that wood machine is there's no telling whats growing inside and outside of it... And yeah just put your filthy hands and fingernails right in it... Disgusting so unsanitary...
God Body Rahk I’d rather risk the bacteria than the chemicals in the commercial rubbish. I must admit though, the real rough stuff takes a bit of getting used to.
The fermentation process will kill off any bad bacteria, not to mention this is how real, traditional cider is made and has been for a long time. I think his press and grinder are fantastic. Super efficient and its cool that it has been used for so long to make traditional cider
My god, its amazing the human race made it this far. How have we forgotten our roots. This is the hand sanitizer generation. Your great grand dad would be horrified mate!
Not Traditional at all!. Just a modern vertion of traditional methods, plastic vats, diesel engines, improvised methods. Just because you don't use modern methods doesn't make it traditionel!
Absolutely one of my favourite videos on RUclips. Massive thanks to everyone taking part.
That's some lovely old equipment you've got!
Judging by those apples and all the accoutrements included one can only conclude: What don’t kill ya, makes ya stronger!
I’m a home brewer and I think this is AWESOME!
Thanks for this. I'm on my 3rd. batch of hard cider (American terminology).
Batch #1 used freshly-squeezed apples, Campden pills, pectic enzyme, saison yeast. Damn thing took a while to get going! The other two batches are from apple concentrate, no preservatives, saison yeast, no Campden pills, no peptic enzyme. Started fermentation in 12 hrs.
Nature, huh?!
Just leave it be and trust hundreds of years of experience
You really don't need any yeast or additives.
Just let it go, then stop fermentation with a cold crash for sweet, low alcohol cider or ferment out to dry and strong then adjust alcohol levels and acidity/tannins with home made juice concentrate and strong tea.
I freaking love this set up. Epic press and juice flow!!!
My dad would be impressed by the press
Fantastic video! This fellow should be getting a special grant from the government for preserving one of the few remaining rural practices of old England. As a real cider-maker myself, I know that he's doing everything right (maybe not the nylon cloths, but I'll forgive him that)!
tell me how , this history cant be lost
why does "the government" have to be responsible for everything including preserving vintage cider makers? looks like he doesn't need anything extra, he's got a going business !
What a brilliant video seeing old engines that one being 1930-1940 working and to taste the farm house cider.
A 70-80 year old Lister, never rebuilt, Trigger's broom comes to mind. An old un but a good un all the same
The grinder is pretty cool looking. Rather efficient at that. But that press, wow!!! Huge and amazing yield out of it!! Wow!!!
Loved this video.Thank you very much. Just learning the craft myself and learnt lots from thins.
Wow - gives you an idea of how cider might have tasted in years gone by. Wild yeasts from Brettanomyces through to kloeckera plus bacterial spoilage, volatile acidity and related acetones, ethyl acetate etc etc. There must have been some funky ciders, varying sweetnesses and alcohol levels and also a good variation from farm to farm due to native yeasts etc. Really interesting and educational regarding machinery etc. Keep it going.
This is still the norm in many areas of the country.
"That which dosen't kill you makes you stronger"
The way food and drink were made when nobody had heard of immune deficiancy and food allergies.
Living food as nature intended, strong healthy people, sterile food, sick, weak, hypercondriacs.
❤it!
Hes not to worried about Starsan
@G Zeus Everything is a chemical.. The whole point of sanitisation is purely in relation to health. Doing stupid things can make you unwell, very unwell and in extreme cases, kill you. Also your knowledge on alcohol is appalling. Bacteria doesn't start getting affected until around 60% ABV, hence why hospitals HAVE to have at least 70%. The cider in the video is going to have anywhere from 4-8%. Lets say without added sugar for argument sake it's 10%. It's still well below the threshold to have any impact on bacteria, 50% below even mild disinfectant.
There is nothing wrong with using a chemical to properly protect your health as long as you use some common sense and rinse properly, plus outside of that it helps the odds of having a good fermentation and reduced chances of off flavours.
Ask any cider making expert and they will tell you that the fermentation process of cider kills off the bad bacteria because of the acids and alcohol along with the high yeast population. There have also been studies specifically done to see if bad bacteria such as e coli will live in a fermenting/fermented cider and they prove that these bacteria cannot survive the fermentation process. You should just google it if you're unsure about it. The concern with people getting sick from cider is when people drink unpasteurized cider that is unfermented that contains things such as e coli from the ground. Even still the number of times this happens is VERY rare. I think before making comments it's best to do some research.
@@philliptandymiller1058 The bacteria dies because of the lack of Oxygen, nothing to do with acidity and alcohol unless above a certain percentage. Most ciders are a PH 3.3-4 because of the natural acid in the apple. The only way to increase or decrease is adding in the extra chemical yourself. Lower acidity is when you find it might stop. Acidity isn't even a good indicator of when a bacteria won't harbour because it's been proven strains of bacteria can live in low acidities. Most of the bacteria in the begining are anaerobic. The dirty processes after the finished product is when you have a higher infection chance.
@@Kyle_Hubbard dude... chill out. people have been brewing cider and beer outdoors with no sanitation for millennia
@@Austiin_vdw "dude... chill out" You're making a big deal out of a little deal. Take your own advise.
Is there any place I may find some dimensions (even rough) or drawings in order to build one of these presses? I am in Canada and have never seen one like this.
hello neil what is the output of the press in gallons per pressing please.i have just acquired two threads with the wing nuts on , but I have to make a press from them. I was curious of the dimensions of your cheeses aswell.thanks , martin pagett [pagettscider dursley glos]
What is the domed brick building used for?
omyajt I think it's a kiln.
Where'd yuh get them fabrics?
you dont wash them first? leaf, bugs dirt and all?
It's called rough cider, and I can see why.
Years ago it was common to hang a leg of mutton in the fermentation tank (always wooden and up to 10m diameter and 4m tall. I've dismantled a couple to salvage the oak timber )
The meat acted as yeast nutrient to ensure a vigorous and complete ferment.
When finished, the bone would be bare.
The fermentation tanks didn't always have lids either.
People wonder why they're always getting sick these days and unless it was something serious, they didn't in the past.
That's why.
You gotta eat a lot of dirt before you die.
I was wondering why he had rain gear on....till I saw the apples....might want to upgrade to a hazmat suit ...regardless very cool machine...thx for sharing
Tell us again, what kind of fabric is used to hold the mash?
the brown were hessian and the beige ones nylon.
I see why those are Cider apples.... The only way you could eat them from hand is if you turned out the lights.
It all looks fascinating and medieval. I am a bit concerned about the muddy state of the place, not to mention the filthy looking grey plastic barrels. There was even some hay in the grinder which could potentially have fecal matter from the livestock. But I suppose, no one's died from the alcohol content in the finished product apart from harmful bacteria - well, maybe not directly anyway.
There's a reason why it's called rough cider.
A meal for hogs
Hogs gain well
Sanitary conditions are perfect, well done.
They're just as they should be when making cider
Juicy fruit!
How long it must stay in a barrel
Few weeks maybe
Until the trees blossom
the person filming and asking questions is it gordon fisher?
Shudda got a bit of pig poop in there for additional seasoning. I don't think there was enough dirt & rot on those apples
Never been around food and beverage production huh champ?
Were those apples cleaned at all?!
I think that's why people put Campden pills in the juice 24--36 hrs before pitching the yeast. The Campden pills kill the microorganisms that are IN and ON the pulp that could compete with the yeast and probably result in bad flavors.
No.
Otherwise you'll wash the natural yeasts off the skins.
they need a different system than those little buckets, he's running back and forward like a blue-arsed fly
A somewhat abrupt ending...
Seems a little soap and water are in order.. shew
Only for you.
We're not all clean freak hypochondriacs.
Pull your head in champ
No washing apple is that safe to eat or drink my mother told me it is not safe
Once its fermented it's safe to drink. The fermentation process kills off bad bacteria because of the formation of acids and alcohol. When raw cider isnt fermented is when it can be unsafe to drink
@@philliptandymiller1058 wash the apples before pressing to get out the soil slugs and rot please or I will not drink it I've been mami g cider with my dad for 50 years
@@arthurdewith7608 I agree I always wash my apples when making cider
washing is a waste of time and water. just sulfite after pressing if you're worried about it
Washing too much washes the natural yeasts from the skins which is what starts the fermentation process
18:48 me and the wife
Jak w takim syfie można pracować
What's the arse like in the morning?
That's a damn nasty machine
zurueck ins mittelalter!!!!!!!!!!!!
I hope he washes his hands after going to the lavatory!
Any sterilising going on?
Obviously the answer is no. They were dipping their dirty hands in the cider at the end.
С гнилухами молотит))) Правильно, не для себя же!
Looks pretty apt to be filthy
Why did wear that gloves...hygiene???
Is it Apple cider or Apple, straw, grass, dried leaves n fungus on extraction machine whole mixed is called cocktail cider.
Is that cider made for good health or slow food poisoning??
Don't that person with long hairs want to wear hair net?
Why Did u dip your fingures in the cider..?
Why did he take a smell of the cider(inhaling & exhaling your breath on cider.
Instruments or tools are rusty...
Obviuosly you're not up to how natural health and organisms work...You must prefer pasteurization right? that's the real couse of weak inmune sistems and sick people.-
I'd bet his immune system is stronger than yours. But I wouldn't want to drink that cider either, I prefer a slightly cleaner setup. Each to his own.
the natural acidity of the apples and the vigorous nature of the yeast work together to combat harmful microorganisms. also many producers sulfite the juice before fermentation anyway, so washing and sterilizing everything is a waste of time since the juice will be mostly sterilized by the sulfites anyway.
Less than sanitary
Those apples and machine are quite trashy. Old as that wood machine is there's no telling whats growing inside and outside of it... And yeah just put your filthy hands and fingernails right in it... Disgusting so unsanitary...
God Body Rahk I’d rather risk the bacteria than the chemicals in the commercial rubbish. I must admit though, the real rough stuff takes a bit of getting used to.
The fermentation process will kill off any bad bacteria, not to mention this is how real, traditional cider is made and has been for a long time. I think his press and grinder are fantastic. Super efficient and its cool that it has been used for so long to make traditional cider
My god, its amazing the human race made it this far. How have we forgotten our roots. This is the hand sanitizer generation. Your great grand dad would be horrified mate!
@@philliptandymiller1058 I really like this design and plan on making my own with the twin screws.
@@24revealer cool, that's a good idea. What will you use as a mill? Will you be making one as well?
Not Traditional at all!. Just a modern vertion of traditional methods, plastic vats, diesel engines, improvised methods. Just because you don't use modern methods doesn't make it traditionel!