Watched most if not all of #12 vids on Utube. As a cider making hobbyist from Canada I find it to be great content of what #12 has put out so far. >A Question I do have tho: Is can you share a few methods of how #12 stores fresh pressed apple juice if you are not using it right away. As natural fermentation begins after 2 to 3 days even in the fridge. So I guess I have 2 questions. Can you freeze the juice short term up to 2weeks without losing or damaging its characteristics for cider and dessert wine making. And can you share any other methods without pasteurizing as that I would defeat the purpose of using for cider or dessert/ ice wine making. (Cheers Ian from Edmonton)
Hello. So freezing juice works well and we have no reason to believe it diminishes the character of the cider. Frankly, that's about the only method we have used short of adding sorbate and sulfite - which will prevent fermentation. One thing to know is that it takes a while to thaw and care should be given to avoid unwanted fermentation during the thaw. We have frozen 250 gallon totes before and had spontaneous fermentation even before the last bits of ice are gone. Good luck!
Man that’s awesome great news article on your company! I’d love to come check it out sometime, maybe learn a little while I’m there. One of these days I’m bound determined to come try some number 12 cider 😄
You guys obviously know what you are doing and are having great success. Congrats! I would love to get some pointers from you guys for folks who have moved beyond the basics of cider making and can make a pretty decent cider, but want to take it to the next level and make something that really stands out above the average "homebrew". How to select the proper yeast for various additives, effects of fermentation temperature, etc. Would be awesome.
Where did you guys go are you ever gonna come back and make videos
Watched most if not all of #12 vids on Utube. As a cider making hobbyist from Canada I find it to be great content of what #12 has put out so far.
>A Question I do have tho: Is can you share a few methods of how #12 stores fresh pressed apple juice if you are not using it right away. As natural fermentation begins after 2 to 3 days even in the fridge.
So I guess I have 2 questions.
Can you freeze the juice short term up to 2weeks without losing or damaging its characteristics for cider and dessert wine making. And can you share any other methods without pasteurizing as that I would defeat the purpose of using for cider or dessert/ ice wine making.
(Cheers Ian from Edmonton)
Hello. So freezing juice works well and we have no reason to believe it diminishes the character of the cider. Frankly, that's about the only method we have used short of adding sorbate and sulfite - which will prevent fermentation. One thing to know is that it takes a while to thaw and care should be given to avoid unwanted fermentation during the thaw. We have frozen 250 gallon totes before and had spontaneous fermentation even before the last bits of ice are gone. Good luck!
Man that’s awesome great news article on your company! I’d love to come check it out sometime, maybe learn a little while I’m there. One of these days I’m bound determined to come try some number 12 cider 😄
Looking forward to it!
I really like your videos I hope you start making them again.
Thank you. We have been distracted but intend to get back to it.
You guys obviously know what you are doing and are having great success. Congrats! I would love to get some pointers from you guys for folks who have moved beyond the basics of cider making and can make a pretty decent cider, but want to take it to the next level and make something that really stands out above the average "homebrew". How to select the proper yeast for various additives, effects of fermentation temperature, etc. Would be awesome.
Thanks Aaron - stay tuned. We intended to release something like that yet this fall.
So cool to hear about your stories and glad to hear you're getting such support from your community! What a great video!
Thanks!
PЯӨMӨƧM 👀