Home Cider Making in Somerset Part 1 Picking and Pressing
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- Опубликовано: 29 сен 2024
- Making Cider in Somerset the way I like it. No chemicals, 100% apple juice form my apple trees. I don't know the type of apples just from the trees that were already there when we moved in. most are very old trees. Some are eaters some are cookers and some are cider apples (I think, put it this way you wouldn't want to eat them and they don't cook well so I and assuming they are Cider apples)
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Best cider making video I've seen in a while! Earlier this year, I planted a couple of cider apple trees, a Dabinett and a Red Foxwhelp so hopefully I'll be having lots of fun making my own scrumpy in a few years. They're bittersweet and bittersharp varieties which make a good blend.
I have both, but Foxwhelp is an early and will not cross pollinate Dabinett as the blossom will be gone before Dabinett blossom opens, search your local supplier for a different early, such as Morgans Sweet or Stoke Red to go with the Foxwhelp and and another mid to late variety such as Harrys Master or Tremletts Bitter to go with the Dabinett, just a suggestion, Cheers
Thanks for your reply and advice. To solve that, I planted a Crabapple Evereste which is planted in commercial orchards to help with pollination.
There's still fruit on the Crabapple tree too so the wildlife will have food when there's not much else about.
Where can I buy those plastic containers you ferment apple juice in?
most brew suppliers sell them .. www.brewbitz.com/ or brew2bottle.co.uk
Thanks, looking forward to part 2 :)
Filming part 2 at the moment. cider has had a long ferment. and been racked of a couple of times so ready for bottleing and bagging... tasting coming soon...watch this space
@@fungus221 Wow you made this video 4 months ago? I'm in Southern Ireland and only finished pressing my hobby orchard apples on the 28th October, my season must be way later than yours?
@@peterperigoe9231 well yes and no this was bits and pieces from a number of years. To get the right shots and look. My juice will ferment untill May before racking. I have just bottled the last from 2021. And will open some of the older bottles for the part 2 video
great vid! The red apples you show second look like they could be Kingston Black's
One of the few I do know, they are Spartan's deep red skin and a very white inside and my favourite eating apple. Any left over from storing go in to the cider as they are quite sweet, so it bumps up the sugar levels
Fantastic video! What is your setup for the maceration of the apples?
Hi Scott
I use the apple mill and the pumice goes in to trugs. When I have filled several of them I just use them as in rotation. Most of my apples tan fairly quickly so the apples may be massed 30 minutes to 2 hours before pressing, depending how fast I get the press stacked.
Awesome! Thanks for the video I have just started making my own and this helps me forge forward with gathering my own apples! Question, I never saw you add any yeast, so I am assuming you are using All-Natural fermentation, correct?
Looking forward to Part 2...
Yes. All natural. I have used a very small amount of yeast in the past
Like 1gram in a 25 litre fermenter just to get things started. But found it didn't matter if I left it out, so now it all natural. Also if I get a tub not starting to ferment I'll just put some in from one that is fermenting and that just kick starts it.
I just got so thirsty. :)
Why did you cut the apples up before putting them in the scratter?
Some of my apples get bugs in them so it's just to check . They are very old neglected trees but over the years I am slowly getting them better with winter washes and other organic treatments.
Gosh you used a refractometer as opposed testing SG by way of hydrometer, usually as they are expensive they are used to see if the apples on the tree are ripe enough to pick or shake off. I would suggest buying a pH meter to check acidity, too high use less cookers to low use more cookers. Surely if you go to a cider show, and bring some samples someone will know what varieties they are, handy to know as you can research potential acidity by variety. I do like your press, an upgrade is on my wish list.
Look forward to the next video, Cheers!
Nothing so technical as testing the apples first. When an apple drops I take a bite if it tastes right and the pips are dark. More will fall over the next week. I collect them and stack for four weeks or so to let the sugars rise. Before pressing. I use the refactometer to test the juice and some other stuff we do. But I use a hydrometer for the rest of the checks. Also I like each batch to be random. Variety is the spice of Life.
i cook those apple residue and eat as snack, very fibery
thats ok if you remover the apple pips and stems before scratting becuase there are small amounts of cyanide in them. but you would have to eat a lot. and as a note most fruit pips/stones or seeds contain cyanide. that why the old fasion style scratter that mashed the apples and then rolled the mash between two big stone rollers went out of favor.
@@fungus221 oh wow i didnt know that but luckily i removed both pips and stems already before crushing the apples. i think pips would taste terrible anyway if didnt remove them so
this is brilliant. ive watched loads of videos on this and this was the most simple and helpful. thank you! by the way, what was that thingy that you used to test it? im guessing it was a hydrometer of some kind? cant wait to get started!
Thank you.. The "thingy" is a refractometer. It measures the sugars by means of refracted light. Only problem is, if there is alcohol present you have to do some calculations to correct that. So it’s quick and easy for the juice but I still use a hydrometer for the final gravity (sugars). Part two should be out soon. I test the final gravity with a hydrometer. Just got to film the tasting bit.
You don't use any yeast? And how long do you let it ferment?
No yeast unless it doesn't start fermenting after a couple of days but that is unusual. The natural yeast in the fresh pressed juice is all you need. I tend to leave it fermenting until it stop normally 6-7 months then rack it off the lees. Leave it to clear couple of months. And rack again and bottle or bag in a box as in the part two video you can see that here ruclips.net/video/jWELNshGX7w/видео.html
@@fungus221 Thank you for the answer! And bloody hell, how do you keep your hands away from the cider that long? I guess you have stacked up since before ;)
@@bjornekdahl721 Yep got a pallet load in the garage and a couple of years ago had a fabulous crop of apples almost three times other years. Had to rush out and buy a dozen more Fermenting tubs 😁
FIRST!
Thanks for this.
Boring as hell with no commentary
everyone to there own
never ever understand how many people make videos with no comment , leaves more questions than answers . pointless
They’re not suppose to be instructional videos, its Artistic Licence
I followed it fine and enjoyed, I think the opposite, most people love the sound of their own voice too much. Great video.
@@robertcorn4593 I agree, and generally if I leave a question it gets answered.