I, as Portuguese, was about to get offended about vinho verde XD it's not so much about how young it is and more about terroir and the caste of the grape, but I loved the video, I'll start brewing cider from now on
I have a little over 2 gallons of Perry fermenting right now. Started 3 days ago. Very sweet pears at 1.060. Threw in a couple pieces of Ceylon cinnamon and reused some us-05 yeast from a previous cider batch. Straight from one carboy, after racking off the cider, to the Perry carboy. Can't wait to try it I used a centrifugal juicer to juice my pears
On Monday (10/14/2024) I purchased 900 pounds of Golden Bosc pears for $200. Used engine hoist to offload pallet into the garage. One of the garages now has all the pears spread out to sweat - which took 6 hours to spread out as a single layer. About 50 pounds were culled. Gave neighbors, family, and friends maybe another 50 pounds. Should be able to fill up 10 Corney kegs to ferment them out. Intent is to vary tannins and acids, and use only two yeasts in parallel (Mangrove Jacks M02 and Kviek M12).
I pretend Ive gotten my cider recipe perfected since I started watching you brew....now I hafta try something new....gee thanks man... love it...stay safe...🤘
Just did a cider pressing as a community event at church. It was a lot of fun and a lot of people got interested in it. I have much sympathy for your arms and back as I watch this.
We built a press several years ago and LOVE making cider each year! This Summer I made Carmel Apple Cinnamon Bochet mead. Good stuff, and I love the vids!
How do you make mead with apples? Fermented apples are cider or hard ciders. Mead is made with honey as the primary ingredient. I’m not saying you’re wrong but your terminology confuses me.
your apple crasher is wrong, did not crush it enough so efficiency came out to 35%, normal efficiency is about 60%, good one is about 70%. with good crusher and better press you should be able to get 60%. look at the math, 100 pounds of apples at 60% should give you 6 gallons, you got about 3.5.
Man this brings back memories of doing this myself once and never again! Now I buy cider from a farm, add some mashed apples of my choice for flavor modification, and ferment. At 4.99 a gallon, it's not too cost prohibitive either. Some places charge 5.99 or even 6.99. If you buy by the bucket, most cut the cost. If you wait to later in the season, many have a lot left over and will sell it cheaper
I hand picked, cut, crushed, pressed (with a much worse setup on my press), somewhere between 600-700 pounds of apples over 4 days to get roughly 35 gallons of cider I’ve let go naturally. Hoping to let it go maybe one more week before I actually transfer it over to a brite to bulk condition before bottling. The amount of work is absolutely insane but it’s more than worth it, keep on keeping on and show em how it’s done!
Two weeks from now my 5 gallon batch of garam masala mead should be done and ready to bottle. Next week the pumpkin wine will be getting bottled. Then a nice little break from brewing for awhile. I was thinking about a comment I had written on a video on a Brusho video two years ago were two brewing channels had sent two mystery brewing ingredients and a wild card ingredient that could basically be anything. I had commented this is a interesting challenge and if someone really wanted to throw a monkey wrench they could send their opponent rye malt, grains of paradise and a can of egg nog. The idea that came to me recently what I would make with these ingredients was a egg nog Lactomel braggot. I would think it would be a good idea to temper the canned egg nog with the hot milk when I has reached 193 degrees. Then add to it and hope the eggs in the egg nog doesn't curtle making scrambled egg instead of cheese curds before you add the lemon juice. If I try making this at sometime next year hopefully I will have egg nog cheese and a lactomel braggot that taste good with no rotten egg taste or smell.
Blending the Apples before pressing them works best for me🤷. Just pressed and processed 15 L of Applehouse from appletrees frowing in my neighbouts Garden.😊
Well it is not that the apples are not juicy. The grinder does not puree the apples enough to break down the pectin, a simple hack is to let the apple macerate for 2 days (crush and then wait with the pressing), that will break down the pectin and make it easier to get the juices flowing.
I understand that, but that wasn’t really the style of brew I was going for here. I certainly could’ve macerated to try to eke out an extra liter or two from these very fibrous apples, but I wasn’t interested in waiting days between the crush and the press for very little additional yield. And I should note, we’ve used the maceration technique often in the past, including in videos on fermenting blueberries and cherries.
The blisters last longer than the novelty, but I still do this most years. Thankfully I have a team to work with because I would never get it done alone.
I have just made my first attempt at making cider. I schredded my apples with my mandoline. Then I tried to press them with my wine press, which is verry similar to the press you used. I hardly got any juice out of the apples. In the end I used my steamer to extract the juice. I wonder if that was because my apples were too hard. In the video you secured the press with screws. Is that to be able to apply more force? If so, perhaps that is why I failed to use the press to extract the juice?
Without a crusher and press, think this poor sap can manage something similar with just your standard countertop Beeville juicer? Maybe press out the pulp with cheesecloth?
Are you guys still in Oklahoma City? I’d love to learn how to make mead in person I live in del city and tried the mead at the fair and want mooooreee but home made
I grind my apples with a meat grinder coarse plate and I get about 5 gallons of cider per bushel ive been making cider for years avg.about 25 -30 gallons a year freeze in milk jugs I dont make much hard cider any more
I just ordered a press to do it this year instead of squeezing by hand. But your apples must have been very dry because I got 88 pounds from my tree last year and got just over 5 gallons from that. I have right about 100 pounds this year and I’m expecting (hoping really) more than I got last year.
Hi! Why exactly safcider not lallemand? And you could baked some apple pies with that apple waste. (sorry I don't know name of "apple leftovers" on English)
Quick correction: vinho verde is from Portugal, not South America. My mistake!
I, as Portuguese, was about to get offended about vinho verde XD it's not so much about how young it is and more about terroir and the caste of the grape, but I loved the video, I'll start brewing cider from now on
What a BANGER of a song, and an absolute banger of a video.
Thanks!
Absolute banger of a tune! 🤘
🫳🎤
I have a little over 2 gallons of Perry fermenting right now. Started 3 days ago. Very sweet pears at 1.060. Threw in a couple pieces of Ceylon cinnamon and reused some us-05 yeast from a previous cider batch. Straight from one carboy, after racking off the cider, to the Perry carboy. Can't wait to try it
I used a centrifugal juicer to juice my pears
The flies are intense lol maybe do it inside next time 😂
On Monday (10/14/2024) I purchased 900 pounds of Golden Bosc pears for $200. Used engine hoist to offload pallet into the garage. One of the garages now has all the pears spread out to sweat - which took 6 hours to spread out as a single layer. About 50 pounds were culled. Gave neighbors, family, and friends maybe another 50 pounds. Should be able to fill up 10 Corney kegs to ferment them out. Intent is to vary tannins and acids, and use only two yeasts in parallel (Mangrove Jacks M02 and Kviek M12).
I pretend Ive gotten my cider recipe perfected since I started watching you brew....now I hafta try something new....gee thanks man...
love it...stay safe...🤘
You as well!
Just did a cider pressing as a community event at church. It was a lot of fun and a lot of people got interested in it.
I have much sympathy for your arms and back as I watch this.
Love the new intro!
🍻
This is doin the most indeed. Love to see it!
Cheers!
So great to see you on your channel!!
Is this really worth it over just buying apple juice? I’ve been doing frozen concentrate to get mine stronger. Loved this video.
Fantastic video bro. I've been watching for a long time, and this one was super entertaining. Well done you did it! You did the most.
New intro is wayyyy better now.
Really Appreciate Your Video , Thanks ! 🐯🤠
Nice Privacy Fence , Looks New . Didn't See it on Previous Outside Videos .
It is new!
@@DointheMost CHEERS 🥂 , MY FRIEND , GOOD JOB ! 🐯🤠
Woo I got a shout out in a video! Been a few years since I had apples that shared my name.
Darn good apples too!
This was awesome but definitely looks like the doin the most! A Perry sounds amazing!
I love the idea of a pears to glass Perry video 😁
Life got in the way congrats to life getting in the way
That’s a lot of work lol. How long was that brew day?
About 5 hours including cleanup. 😅
@@DointheMost we appreciate your dedication
@@DointheMost that's actually not bad, I feel like that's what it usually takes for me for 20 kgs of apples
@@pancakerizer Yeah, I think with MMM it would’ve been probably 2/3 the time.
I love the vibe!
Thank you for the useful video and beautiful music💚
We built a press several years ago and LOVE making cider each year! This Summer I made Carmel Apple Cinnamon Bochet mead. Good stuff, and I love the vids!
How do you make mead with apples? Fermented apples are cider or hard ciders. Mead is made with honey as the primary ingredient. I’m not saying you’re wrong but your terminology confuses me.
Flies are nutrients.
Sky protein
BAHAHAHAAHAHAHAHAHAAHAHAHAAHAHAHAHA
your apple crasher is wrong, did not crush it enough so efficiency came out to 35%, normal efficiency is about 60%, good one is about 70%.
with good crusher and better press you should be able to get 60%. look at the math, 100 pounds of apples at 60% should give you 6 gallons, you got about 3.5.
Awesome video, you really did the most here!! save a bottle for me, eh?
Of course! Thanks for the rap song, friendo!
Man this brings back memories of doing this myself once and never again! Now I buy cider from a farm, add some mashed apples of my choice for flavor modification, and ferment. At 4.99 a gallon, it's not too cost prohibitive either. Some places charge 5.99 or even 6.99. If you buy by the bucket, most cut the cost. If you wait to later in the season, many have a lot left over and will sell it cheaper
Great content, as always. Thank you!
I hand picked, cut, crushed, pressed (with a much worse setup on my press), somewhere between 600-700 pounds of apples over 4 days to get roughly 35 gallons of cider I’ve let go naturally. Hoping to let it go maybe one more week before I actually transfer it over to a brite to bulk condition before bottling. The amount of work is absolutely insane but it’s more than worth it, keep on keeping on and show em how it’s done!
Wow that was a fast one, good job
Two weeks from now my 5 gallon batch of garam masala mead should be done and ready to bottle. Next week the pumpkin wine will be getting bottled. Then a nice little break from brewing for awhile. I was thinking about a comment I had written on a video on a Brusho video two years ago were two brewing channels had sent two mystery brewing ingredients and a wild card ingredient that could basically be anything. I had commented this is a interesting challenge and if someone really wanted to throw a monkey wrench they could send their opponent rye malt, grains of paradise and a can of egg nog. The idea that came to me recently what I would make with these ingredients was a egg nog Lactomel braggot. I would think it would be a good idea to temper the canned egg nog with the hot milk when I has reached 193 degrees. Then add to it and hope the eggs in the egg nog doesn't curtle making scrambled egg instead of cheese curds before you add the lemon juice. If I try making this at sometime next year hopefully I will have egg nog cheese and a lactomel braggot that taste good with no rotten egg taste or smell.
There ya go!
🤘
Vinho Cidre! cool idea BC, hope the juice was worth the squeeze
Blending the Apples before pressing them works best for me🤷.
Just pressed and processed 15 L of Applehouse from appletrees frowing in my neighbouts Garden.😊
those flies would've driven me to do everything inside
In Oklahoma by the end of summer, we are crazy used to flies being on and around everything. 🥲
Oh and I switched to MO2 Jacks for cider and think it brings so much more to a cider or any fruit beverage
Well it is not that the apples are not juicy. The grinder does not puree the apples enough to break down the pectin, a simple hack is to let the apple macerate for 2 days (crush and then wait with the pressing), that will break down the pectin and make it easier to get the juices flowing.
Also adding the lalzyme EX-V at this stage would help even more
I understand that, but that wasn’t really the style of brew I was going for here. I certainly could’ve macerated to try to eke out an extra liter or two from these very fibrous apples, but I wasn’t interested in waiting days between the crush and the press for very little additional yield.
And I should note, we’ve used the maceration technique often in the past, including in videos on fermenting blueberries and cherries.
The blisters last longer than the novelty, but I still do this most years. Thankfully I have a team to work with because I would never get it done alone.
Should have used brett. :)
Blue Barracudas were always my favorite 🤘
I have just made my first attempt at making cider.
I schredded my apples with my mandoline.
Then I tried to press them with my wine press, which is verry similar to the press you used.
I hardly got any juice out of the apples.
In the end I used my steamer to extract the juice.
I wonder if that was because my apples were too hard.
In the video you secured the press with screws.
Is that to be able to apply more force?
If so, perhaps that is why I failed to use the press to extract the juice?
I had the same problem. I found out the apples were still too chunky. What worked for me was a finer shredding.
afaik you gotta press them twice to get all the juice
yeah the yield was like 30% when a normal one is at leas 60-65, anything above 70 is a great yield.
We freeze the apples then go straight to pressing.
Why two yeast packs?
My favorite part:
What do you use to crush the apples? A crusher.
What do you use to press the apples? A press.
Without a crusher and press, think this poor sap can manage something similar with just your standard countertop Beeville juicer? Maybe press out the pulp with cheesecloth?
Are you guys still in Oklahoma City? I’d love to learn how to make mead in person I live in del city and tried the mead at the fair and want mooooreee but home made
Instead of cranking that by hand put an electric drill on it, much easier. Thats what I do.
I grind my apples with a meat grinder coarse plate and I get about 5 gallons of cider per bushel ive been making cider for years avg.about 25 -30 gallons a year freeze in milk jugs I dont make much hard cider any more
is "Doing the Most..." a play on words? I wondering, since "Most" is a German term for apple juice or cider... sometimes fresh wine.
You’re supposed to put your whole mouth over the opening of the glass to get the true notes of the cider 🤣
I just ordered a press to do it this year instead of squeezing by hand. But your apples must have been very dry because I got 88 pounds from my tree last year and got just over 5 gallons from that. I have right about 100 pounds this year and I’m expecting (hoping really) more than I got last year.
Have you ever tried Cayman Cider?
Should have made a sugar wash out of the pressed apple waste 🍎🍏🍎
With a little yellow label yeast to salvage any leftover sugar.
You should do crab apples next time. Then you wouldn't even need to quarter them before mashing
Hi! Why exactly safcider not lallemand? And you could baked some apple pies with that apple waste. (sorry I don't know name of "apple leftovers" on English)
I can’t believe it went from 1.055 to 1.001 in 43 hours!
Ha I think we have the same car
...what's up with that music dude...