I’m doing a cider sort of like this. We have an apple orchard and have been picking every day; adding to a bucket over the course of the fermentation. We crush as many apples we can process in day. It usually takes a week to get my biggest primary bucket full. All during the initial fermentation, I take a tamper and push the crushed apple cap down into the cider. Then it’s pressing the mash, settling and drinking the best frickin’ cider I’ve ever tasted. Were using 100% liberty apples this year.
Congrats on "101 Videos" I would give a toast but last time I put glass, liquor, and a TV screen together; a very expensive trip to best buy soon followed.
This year i found an amazing wild apple tree, less than a mile from my house in a wooded area! Between 14% and 16% sugar. made close to 20kg apple sauce for eating and on my 3rd batch of 30L mash. I chuck 23kg apples in a 50L keg with the top cut off and cook on top of a underground fire pit with 8L of water added.. Cook for 3 hours on a rolling boil add 8tsp pectolase and sparkling wine yeast starter & nutrients.. the whole lot gets dumped into the distiller
Take some cuttings from that tree for sure. If it's growing on its own roots (and it must be if it's truly a wild tree) the cuttings should grow fine on their own. Or you could graft them onto known rootstocks, especially if you want to keep them small.
I have a Granny Smith tree out front. It was a bumper year. I StarSan & OneStep the business end of my masticating juicer. Juice from 3 bushels & pulp/juice from a 4th. I washed &soaked the apples in a OneStep solution instead of capmden (sulfite allergy). Pectinase + SafCider AB1. Hypothetically, used a jacketed GENIO50 after maturing 4 weeks, just cuz
I’d recommend using over-ripe apples, that and boiling the fruit prior to fermentation helps to reduce the degradation of pectin into methanol. Also try freezing fruit first and using cellulose enzyme. I’ve never had an issue with pulp and never add any juice or water…
Corn-fetti, perfectly sorted out 😆. Congratulations on 101, thousands more, cheers!!! Welcome to the rabbit hole of cider making 😆. You gonna make calvados out of it, as well? Search for other, more "cidery" type of apples = next level 😉
Dude, apples are my bread and butter... if "bread and butter" was not a euphemism for making money but something to do with homebrew. Keep on rocking buddy, much love from Australia. CHEERS MATE!
Happy 101 videos... I used your link in video 100 and bought myself 3 ITTAM shirts finally... Thanks for the cider video. A friend of mine has Apple trees on his property, I bet I could get a free bushel or 2 to try this next season. Maybe even hypothetically jack some of it...
Great video. Once I get going with your other cider recipe Ill have to try this one to compare. Cant wait to see the in-depth bottling and pasteurization video. Ive seen you other one, hopefully this goes deeper.
Congrats on the century mark of videos brother! :) Good stuff it is. BTW, I tried the apple jack thing with commercial cider. Man, that was not good. While it came out fairly clear at the end, the taste of yeast was VERY strong, almost covering the apple in it (though the smell was of apples). Weird. Perhaps fermenting some like you did would be better??? Hard to say. Just thought I'd throw that out there. Thanks for the great stuff man. God bless. Rev. D.
Great video once again man! I dunno if you have ever done it before, but i have found that if ya freeze the fruit before blending it helps to release a bit more liquid. Apparently it helps to rupture all the cell walls thus when it thaws you end up with a bit more liquid. I just do it to all fruit that im brewing now. Goes good. Keep up the great work man!
Love it, I'm all about more fruit flavor. There are several nice orchards near us so I've been messing around with apple cider and wine a lot again. Also have my first batch of homemade ACV going. I adamantly second your comments about letting cider or apple wine mature. Patience really pays off. New apple wine can sometimes be so "green" and "hot" that you might think you screwed something up and ruined it. But after the 3-4 weeks you recommended, and then after six months or more in the bottle, it truly does become a whole different animal and you'll be very pleased. I do not know if making the wine and letting it age six months before distilling it into brandy would be worthwhile... but I suspect it would be worth a try.
Real time feedback while I watch this on tape delay: - Punch down the cap, it's all cap! - I like to juice up my cider with brown sugar. I did the Pepsi challenge one year and actually compared honey, regular sugar and brown sugar and I liked brown sugar the best. Next year, I think I'm going to try Molasses. - I like what you've pointed out about fermenting on the fruit. I hadn't realized this at the time, but I can actually confirm your theory. I made a mead out of leftover mealy apples last year and ran those apples through my home juicer. I didn't think my juicer did a great job getting all the possible juice so I kept the pulp, put it in a bag and left it in the fermenter. I'm continually surprised by how much apple taste and aroma I kept... and now I know why. Thanks Bearded!
Brandy is an acquired taste. I have grown to love it. Apple and grape are staples. I want to try coconut and banana. You are always inspirational, thank you.
Good day Bearded. Hope all is good with you? A question, do you think that fermenting on the mash AND leaving for a month or two to improve the flavour would also help the distillation fairies produce a 'tastier' apple brandy, a Calvados? Hypothetically speaking? Stay well.
I took out seeds and core, then put in chopping machine like yours. I then boiled them with no other additives, topped up with boiled water and added yeast (same yeast as yours but 118). Towards the end of fermentation it smelt like sick. Do you know why it smelt like that? It tastes good but smells a bit funky.
another question, if you would get the juice from freshly squeezed apples, then the pulp added would be the one that the juice was squeezed out of or new pulp that contains juice as well?
Love your channel, recently found. I'll share a story. Grew up in Upstate NY, apple country. We had an apple vending machine in school. Loved going to a local cider house. The old guys there, younger than me now, taught teen me how to make hard cider in gallon jugs. Pour out a big cup, add a handful of brown sugar, and one school lunch size box of rasins. Put the cap on and put it in the cellar (lager). Around Thanksgiving bring it upstairs where it was warmer to finish. Early December, just now, we would rack it off with a siphon between the puffed up floating raisins and the lees at the bottom. It fermented fairly, but not completely dry. Mild carbonation, low alcohol, and a crisp taste I can sense sitting here 50+ years later. I made 6-10 gallons per year and we drank it through Christmas ... until I moved to the swampy south. Oh, yes. They taught me freeze distillation as well.
I saw your video about sodium carbonate treated low wines. Can I treat my sugar wash that’s finished dry with the sodium carbonate with a relative amount to the ABV? Then distill it once low and slow as a neutral spirit run?
Hey Beard I am putting together a still and was wondering can a shotgun condenser be used as your main product condenser or are they only used for reflux condensers?
Why don't we all (bearded and bored viewers) build a compound across the street from Jesse with Still It. We can use it like a time share and take turns bumming sugar and grain from his supply.
Yellow label yeast is a veritable beast of a yeast. I made a rice wine with sushi rice innoculated with miso starter that turned out great. Something happened to the wine though..... I had just bottled two gallons and had 12 gallons left. The wine disappeared and a day later 1 1/2 gallons of something else showed up. Liquor fairies are real. Believe it.
Is there any issue with crushing up the apple seeds? I've tried cider where the seeds had been crushed and it had a strong unpleasant astringency. Also cyanide
Your applejack was dangerous and got me into the hobby“hypothetically”! One tip when you make applejack heat it up to 150 and hold it there for 15-30 to bake off the methanol (well ventilated) Changes the flavor for the better and makes it more pleasurable to drink… hypothetically!
...you know you’re speeding up the evaporation of your alcohol right? Just because it’s not at 172, doesn’t mean you’re not losing some alcohol, bringing it all the way up to 150 means you’re probably losing quite a bit...
@@TheLanden327 any time you distill, you lose product. Whether freeze distilling or not, you always lose something. As long as the brewer is happy with the final product, nothing else really matters.
Same here... hypothetically since distilling is forbidden here in Sweden. One tip I got was to fill the bottle/jar/container to the brim, let it sit without lid for a week or two. Then you'll see almost an oily "haze" on the surface of the Jack. Either shovel it out with a spoon or suck it up with a paper tissue... the smell and taste gets a lot better. I got the tip from a moonshiner as a way of getting rid of the fennel oil (fusel oil?) and "saving" a not so good batch of moonshine.
I saw a video some time ago where a garbage disposal mounted under a board was used to mash apples. I have a spare, used disposal. Probably needs a little cleaning…🙄
If you have this hobby do not put labels on bottles you gift people that has your name or address on it. Also, wipe for the fingerprints the liquor fairy may have left. Fairies have a tough time in the prison system.
