Simple and Delicious Hard Cider At Home

Подписаться 1,3 тыс.

Просмотров 20 тыс.

50% 1

Step by step delicious hard cider made at home. In this video we show you how to make an easy hard cider with just a few ingredients and supplies. Make sure to leave a comment if you have any questions. Basic ingredients include: apple juice free of preservatives, yeast, sanitizer, and a carboy. We have made 20 batches of hard cider in the last 12 months, this video shows the best process out of those batches.
0:21 Supplies needed
1:27 Sanitizing
1:51 Prepare Yeast
2:37 Specific Gravity Reading
3:20 Add juice
3:46 Pitch yeast
4:19 Fermenting
4:50 Final Gravity Reading
5:08 Calculate ABV
5:30 Racking
5:53 Back sweeten cider
6:15 Bottling
6:41 Tasting
🍎
🍎
Heartwood Ciders MERCH:
Thanks to a partnership with eBay, we are happy to offer a variety of swag options including stickers, hats, and shirts! If you want to support or journey, check out our website - heartwoodciders.com/shop/
🍎
🍎
WHO WE ARE:
Hello! We’re David & Rachel, a couple who has decided to grab life by the horns and start something amazing. Join us on our journey as we follow our dreams and start our own Cidery, Heartwood Ciders (Leelanau County, Traverse City, MI)!
🍎
🍎
SOCIAL:
📷 / cideryfromscratch
📲 / cideryfromscratch
Thank you for your support :)
#apple #cider #homebrew

Опубликовано:

10 авг 2022

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 72

@CideryFromScratch Год назад

Thanks to a partnership with eBay, we are happy to offer a variety of swag options including stickers, hats, and shirts! If you want to support or journey, check out our website - heartwoodciders.com/shop/

@steveng216 Месяц назад

Great video! Very informative!

@CideryFromScratch Месяц назад

Thank you!! We are glad you enjoyed it :)

@SustainableDan Год назад

Love this!!! Cider season is right around the corner! My farmers market just started displaying apples which means that cider is soon to come! I’m going to buy 5 gal and start my own batch ASAP!

@CideryFromScratch Год назад

Glad to hear you will be making more cider! We are excited to see what sort of a harvest we get from the apple trees we pruned earlier this year!! Should make a good home-brew!

@markchoitz443 Год назад

I shall try this method. We have very few apples set on in our orchard this year, had a wet, cool and long spring in our part of Oregon. Thanks for the start to finish tutorial.

@CideryFromScratch Год назад

Hey Mark, sorry to hear about the apples in Oregon. We had a scare with a late frost in April but the apples seem to be growing normally now. We are glad you liked the video, thanks for the comment! Best, David and Rachel

@nomitours3779 Год назад

Looks and Sounds delicious!! 😊

@CideryFromScratch Год назад

It was amazing 🤩

@innocentbystander2673 9 месяцев назад

1:28 Great to see that i'm not the only one who does the lids up too tight. 😂 Right, back to the video. Lol.

@CideryFromScratch 9 месяцев назад

We wonder too if it has something to do with the sanitizer breaking down the plastics in the lid haha - thanks for watching

@iamandrewjk 9 месяцев назад

Nice video! Clean editing. This was enjoyable!

@CideryFromScratch 9 месяцев назад

Thank you for the kind words!! We are glad you enjoyed it 😀

@HitchHikersBlues 10 месяцев назад

Looks delish. 7.1 yum.

@CideryFromScratch 10 месяцев назад

Yes sir!! The best juice available at the store to make a good hard cider

@Jack-It-UP Год назад

Hi, talking about yeasts,have been experimenting with Fermentis cider yeast AB-1, AC-4, TF-6 and Lalvin 71B. Looking for a yeast to lower the malic acid in the brew.The AB-1 does seem to be a bit smother. Cheers

@CideryFromScratch Год назад

Love it Peter! Thanks for sharing and thanks for commenting. Our next venture is to try Lalvin D47 - cheers 🍻

@hisroyalblueness 10 месяцев назад

I loved the video, and I’m now inspired to make cider for sure, but I was puzzled by the way your yeast is prehydrated and premixed with the yeast nutrient before adding to the apple wash? I’ve done a lot of sugar washes for distilling and the best method to get the yeast to set off like a rocket was always to mix the yeast nutrient with the wash then dust the yeast on top of the wash because the yeast development is faster and more sure when it has oxygen available. Anyhow, that was using DADY and ale and wine yeasts may be different. Please let me know your thoughts 😊👍

@CideryFromScratch 9 месяцев назад

Hello and thanks for the comment! The yeast we used for this batch comes in a dehydrated form and the directions call for a 15min hydration period in water to help the yeast multiple prior to being added to the apple juice. We have found that the fermentation will start faster if you hydrate your yeast with nutrients like Go ferm. We have also found that the yeast and goferm will tend to clump-up when you add it to a Carboy, so it helps to already have it in liquid form and prevent that clumping.....Honestly, we have done in both was and the juice always ferments just fine. We have settled on this yeast/nutrient hydration process when using carboys but if we use a wide mouth fermenter we will just add the ingredients directly to the liquid! Hope this helps!!

@zebwalton979 Год назад

Towards the end you stated ‘adding sugar’. Did you add the sugar in the form of 32 Oz of apple juice or did you mix sugar with the 32 Oz apple juice and add both?

@CideryFromScratch Год назад

Hi Zeb and thank you for the comment! For this batch we bottle with only 32 ounces of the same Martinellis apple juice! Thanks for watching :)

@biglowj Год назад

@@CideryFromScratch Does this lower the ABV?

@CideryFromScratch Год назад

In this batch, the juice was added to create carbonation in the bottles. Fermentation starts back up in the bottle, eating those additional sugars we added, causing CO2. So in essence the ABV doesnt go down because all those sugars were converted to CO2/alcohol.

@davebohn3665 Год назад

I want to try making cider. My question is do you stabilize or pasteurize after back sweetening?

@CideryFromScratch Год назад

Thank you for the comment Dave! We didnt feel the need to stabilize this batch. (Keep it cold) The easiest way to stabilize is to add a chemical stabilizer however we dont like adding chemicals. In future videos we begin to filter our cider with a Boun Vino filtration system. This filter acts like a stabilizer. Hope this helps :)

@biglowj Год назад

@@CideryFromScratch new to home brewing and also don't like the idea of adding chemicals. I guess cold means refrigerator. Maybe I should get another one to store drinks in the basement.

@CideryFromScratch Год назад

Hi and thanks for the comment! Yes, one of our first purchases was a used Refrigerator that we use for kegs, juice, and bottles now! In the winter, we also store carboys in the garage where it stays around 35deg F. You could also buy a filter and remove the yeast with filtration prior to bottling. However, you wont have carbonated cider unless you force carbonate after filtering! Hope this helps

@honeyrouxwhryyy4590 3 месяца назад

7:10 what are those books on the table? would you like to share the names?

@CideryFromScratch 3 месяца назад

The books there are specifically about learning to Taste Cider - Tasting Cider by James, The Cider Insider by Forbes, and Modern Cider by Christensen. The two books we use most are The New CiderMakers Handbook and Cider Hard and Sweet

@BajaStyleWinemaking 10 месяцев назад

Simple question, Did you stir it during the 3 weeks fermentation? Or Did you just leave it like that? Regards. Juan Medina

@CideryFromScratch 10 месяцев назад

Hey Juan! Thanks for the comment and follow. We try not to stir our ciders while fermentation is taking place. Stirring the product exposes it to oxygen and can cause additional unwanted gases! Hope this helps :)

@BajaStyleWinemaking 10 месяцев назад

Excellent! Thanks for your reply. I am planning to prepare apple cider but with very low alcohol, about 3% ABV, we use in Mexico to celebrate christmas with that kind of cider. Any recommendation will be really appreciated, actually it has to be carbonated and back-sweetening, Regards

@CideryFromScratch 10 месяцев назад

@@BajaStyleWinemaking We aren’t too familiar with lower abv / sweet ciders…..they typically need more advanced equipment (filtration, force carbonation, kegging etc) unless you decide to chemically treat the cider with potassium sorbate or back-sweeten with non-fermentable sugars. We tried the chemicals and non fermentable sugars early on and decided it was not the path for us.

@olliesmith8174 10 месяцев назад

Hi what stopped the tiny amount of yeast left in the cider to start eating the sugars in the cider you added after the main fermentation i know in mead and wine to back sweeten you first add potassium sorbate i believe or is the tiny ammount of yeast still doing its thing is what creates the carbonation?

@CideryFromScratch 10 месяцев назад

Hi Ollie! Thanks for the comment :) this is one of those juices that tastes good dry! After fermentation, there wasn’t any sugars left for the yeast to consume (so they became dormant). Since the cider was good, we didn’t back-sweeten this batch. The small amount of juice added back prior to bottling was used to activate the yeast in the bottles and create carbonation. We dont like adding chemicals to our ciders, so we avoid potassium sorbate as much as possible!

@olliesmith8174 10 месяцев назад

@@CideryFromScratch thankyou for answering my questions so promptly appreciate your video I'm going to try this soon

@CideryFromScratch 10 месяцев назад

@@olliesmith8174 cheers! Happy cider making

@MrMeDoO2 Год назад

Did you use something to make it clear?

@CideryFromScratch Год назад

We did not need to use anything, the cider cleared itself with time!

@shanelefever7704 9 месяцев назад

I'm surprised by adding the extra apple juice it did not create bottle bombs because when I make mead they always say if you add more sugar the yeast will activate again and create carbonation but can also explode due to no air lock

@CideryFromScratch 9 месяцев назад

Hi Shane! I can assure you we have had no bottle bombs....We have 3-4 of these bottles left and they have been sitting for 14 months. The juice we added back into the cider was used to restart fermentation in the bottle and create a Carbonated Cider.....Be ware, if you add TOO much juice or sugar you could create Too much carbonation and then have bottle bombs.

@tammysherman-barnard435 Год назад

Food Safety, Sanitation, and GMPs (Good Manufacturing Practices) ensure product is safe for consumers. Thank you for outlining some of your specific procedures regarding Sanitation

@CideryFromScratch Год назад

GMPs are key if you want a tasty Cider!!

@bobliek1176 9 месяцев назад

Won't the preservatives in the juice stop fermentation?

@CideryFromScratch 9 месяцев назад

Those fermentation inhibiting preservatives aren’t in this juice, so you can ferment it. Watch out for juices with potassium metabisulfite and sorbates, those are preservatives that prevent fermentation!

@hanshomesteading1276 2 месяца назад

Thanks for this video, really helpful. just for me as a European, 5 us gallons = 19 liters, 32 oz = 1 liter.

@CideryFromScratch 2 месяца назад

It was fun to make!! We are glad you enjoyed it

@hanshomesteading1276 2 месяца назад

@@CideryFromScratch Btw, after the fermentation is done, you added apple juice. did this help with carbonizing? and is the apple cider still sweet after half year or so?

@stl5682 9 месяцев назад

I noticed that you didn't bother to mix everything after you added your yeast. Did I miss something? Or does it not matter?

@ukwarrior89 9 месяцев назад

I know from the mead making process that the yeast settles at the bottom when its „dead“. I guess the mixing isnt neccessary

@CideryFromScratch 9 месяцев назад

Stirring the yeast is not necessary. Especially when you hydrate the yeast in water

@CideryFromScratch 9 месяцев назад

@@ukwarrior89 correct! Yeast floats until it dies and sinks to the bottom

@BedtimeBen 9 месяцев назад

Have you tried using apple cider, rather than juice?

@CideryFromScratch 9 месяцев назад

Great question! We have tried apple cider a few times and it hasn’t worked for us or it needs to be back-sweetened. The first farm stand apple cider we bought actually had preservatives so it didn’t even ferment. We found an orchard locally where we can buy pure macintosh and northern spy juice, now we make most of our ciders with that!

@jamest5081 Месяц назад

any risk of bottle bombs with this method?

@CideryFromScratch Месяц назад

This cider is going to be Dry, no residual sugar. Therefore, no risk of bottle bombs!

@journeyman2003 9 месяцев назад

Why do you add the juice to the already fermented stuff?

@CideryFromScratch 9 месяцев назад

Hi! We added more juice so the yeast has sugars they can eat once the cider is in bottles. This process of yeast eating sugar in the bottles creates carbonation :)

@journeyman2003 9 месяцев назад

@@CideryFromScratch ok, so it’s like adding a 1/4 tsp of sugar to each beer bottle when bottling beer to make carbonation

@CideryFromScratch 9 месяцев назад

@@journeyman2003 yes exactly!! Adding juice instead gives more flavors/aromas to the cider in the bottles

@journeyman2003 9 месяцев назад

I’m trying to make cider for the first time, I’m juicing apples from my tree. I bring it to 180ish then simmer for 10-15 mins. Then let cool before I add the yeast. I don’t know if that’s the proper way, but I am open to any advice haha

@CideryFromScratch 9 месяцев назад

@@journeyman2003 we’ve never boiled because we use an apple press instead. As long as you wait for a 50-70 temp you should be fine. I would consider adding a nutrient like goFerm to make sure the yeast has a strong start to fermentation!