Great stuff, I recommend getting a steam press, it's what I'm using this season, my cider films using it are all still in production, but it's revolutionised how I make cider. Link to my review film of it is here: th-cam.com/video/hTj0LohKFI4/w-d-xo.html . Happy brewing!
I purchased a thing called a fruit steamer and have ran wild plums and elderberries through it without smashing the fruit. Got 1 quart of juice per 4 pounds fruit (#'s needed per gallon of wine) and canned for future use using a steam canner (vs water bathing & added 80 grams sugar & 1/4 tsp of citric acid per quart jar). When ready to make wine I just add 3 quarts water and pitch yeast.
I use finings and still bottle carbonate. If you are worried you could clarify it, then inoculate it with fresh yeast rehydrated. My first cider is almost out of primary. I mostly make mead. I love sparkling hydromels and ciders. Cheers
Yes, what you're suggesting sounds reasonable, but to be honest I'm not too bothered about haziness now, as long as I don't get too much sediment in the bottles. I need to try more meads but I've not been that keen on the ones that I've done so far. What's your favourite recipe? Cheers!
@@MossHomeandGarden I use 1.5 lbs of honey per gallon, wine tannin, yeast nutrient and yeast, ferment dry. Then in secondary add 3 to 4lbs per gallon of peaches or strawberries. Let sit for 10 days to 2 weeks. Pull the fruit. I backsweeten with erythritol if I want it a little sweeter then bottle carbonate or stabalize use honey to backsweeten and force carbonate. You should end up with 6.5% abv sparkling hydromel.
Good Vid Stuart, Just finishing a Blackcurrant and apple cider, used apple concentrate. 350 grams of Blcks/ 1 tsp of DAP and Tanin powder. 1tsp Pectolase. OG of 0.999 about 8% bottling tomorrow. Mango jacks yeast. Smashing ! 🍺
i learned a trick a while back to empty jugs of water quicker... you swing the jug in a round a couple times, which will make a whirlpool inside the bottle feeding air directly to the top of the bottle without having to chug for air after every sip
Hi over the years I’ve given tons of different fruit away and a couple of years ago I thought I’d try making cider (I’m a Barnsley lass and I hate wasting Basically anything lol 😅) it was ok but not great I didn’t have a proper press it was a juicer last year I juiced loads of apples and froze them as no time to make anything with them wondered if this would be ok to make cider with ?? Im so glad I’ve now found you as you make it seem easy but I’m just worried is it necessary to do the alcohol readings?
Hi Trish from an ex-Darfield lad! Yes any fruit would work as long as you extract the juice somehow, you can press, boil, steam, freeze, blend, lots of ways. As far as the readings go, its only necessary if you want to know what alcohol % your end product is. I think its worth doing, but its not a necessity. Cheers!
@@MossHomeandGarden aww thank you I’ve bought one now thought I might as well lol . From Darfield 👍👍 I live in Shafton Thank you for you videos very easy down to earth 👍 is there a specific place you buy your brewing stuff I went to Wilkos but they seem to be not restocking now 🤔🤔
@@trishking342 Strangely enough, I don't think I'ver ever been to Shafton (lived in Leeds since '97)...anyway, I buy mostly from eBay or Amazon, wherever I can get the best deal. Wilko seem to be running their stock down...
I could be wrong, but isn't the alcohol after dilution reduced by 25%? In other words, 3 parts of 6.3% alcohol and 1 part of 0% = ((3 x 6.3) + (1 x 0%))/4 = 18.9%/4 = 4.725%
Funny story, I was brewing a berry cider which also had blackberries in it and it taste dry but fruity! XD But yeah I think it's best to leave it alone longer plus so notes of blackberry will develop and come though or better yet add abit backing sweeter and flavoring hence you are getting "dry" taste. You shouldn't be waste so much apple juice XD
Hey Stuart! I loved your video. I have an apple tree in my front garden and will definitely be making blackberry cider next year.
Great stuff, I recommend getting a steam press, it's what I'm using this season, my cider films using it are all still in production, but it's revolutionised how I make cider. Link to my review film of it is here: th-cam.com/video/hTj0LohKFI4/w-d-xo.html . Happy brewing!
I purchased a thing called a fruit steamer and have ran wild plums and elderberries through it without smashing the fruit. Got 1 quart of juice per 4 pounds fruit (#'s needed per gallon of wine) and canned for future use using a steam canner (vs water bathing & added 80 grams sugar & 1/4 tsp of citric acid per quart jar). When ready to make wine I just add 3 quarts water and pitch yeast.
I've never heard of a fruit steamer, so thanks for the comment, as now I'm going to investigate! Cheers!!
That cider locking so good!! Goood jobb
Thanks, it was a tasty drop for sure!
I use finings and still bottle carbonate. If you are worried you could clarify it, then inoculate it with fresh yeast rehydrated. My first cider is almost out of primary. I mostly make mead. I love sparkling hydromels and ciders. Cheers
Yes, what you're suggesting sounds reasonable, but to be honest I'm not too bothered about haziness now, as long as I don't get too much sediment in the bottles. I need to try more meads but I've not been that keen on the ones that I've done so far. What's your favourite recipe? Cheers!
@@MossHomeandGarden I use 1.5 lbs of honey per gallon, wine tannin, yeast nutrient and yeast, ferment dry. Then in secondary add 3 to 4lbs per gallon of peaches or strawberries. Let sit for 10 days to 2 weeks. Pull the fruit. I backsweeten with erythritol if I want it a little sweeter then bottle carbonate or stabalize use honey to backsweeten and force carbonate. You should end up with 6.5% abv sparkling hydromel.
@@reneaclark7689 This sounds great Renea, I'll try something like this (maybe kiwi fruit and peach) in the Spring.
Clever solution with the beads!
Thanks, they did the trick!
Good Vid Stuart, Just finishing a Blackcurrant and apple cider, used apple concentrate. 350 grams of Blcks/ 1 tsp of DAP and Tanin powder. 1tsp Pectolase. OG of 0.999 about 8% bottling tomorrow. Mango jacks yeast. Smashing ! 🍺
That sounds grand, hope it works out well!! 🍻
i learned a trick a while back to empty jugs of water quicker... you swing the jug in a round a couple times, which will make a whirlpool inside the bottle feeding air directly to the top of the bottle without having to chug for air after every sip
Hello! Yes that does work well, to be honest I don’t know why I don’t do that!! Cheers! 🍻
Hi over the years I’ve given tons of different fruit away and a couple of years ago I thought I’d try making cider (I’m a Barnsley lass and I hate wasting Basically anything lol 😅) it was ok but not great I didn’t have a proper press it was a juicer last year I juiced loads of apples and froze them as no time to make anything with them wondered if this would be ok to make cider with ??
Im so glad I’ve now found you as you make it seem easy but I’m just worried is it necessary to do the alcohol readings?
Hi Trish from an ex-Darfield lad! Yes any fruit would work as long as you extract the juice somehow, you can press, boil, steam, freeze, blend, lots of ways. As far as the readings go, its only necessary if you want to know what alcohol % your end product is. I think its worth doing, but its not a necessity. Cheers!
@@MossHomeandGarden aww thank you I’ve bought one now thought I might as well lol .
From Darfield 👍👍 I live in Shafton
Thank you for you videos very easy down to earth 👍 is there a specific place you buy your brewing stuff I went to Wilkos but they seem to be not restocking now 🤔🤔
@@trishking342 Strangely enough, I don't think I'ver ever been to Shafton (lived in Leeds since '97)...anyway, I buy mostly from eBay or Amazon, wherever I can get the best deal. Wilko seem to be running their stock down...
As always, fantastic!
Thanks Lou! Appreciated 👍
I could be wrong, but isn't the alcohol after dilution reduced by 25%? In other words, 3 parts of 6.3% alcohol and 1 part of 0% = ((3 x 6.3) + (1 x 0%))/4 = 18.9%/4 = 4.725%
I think you are right looking at this...I do get muddled with the maths now and again, thanks for taking the time to comment with this, my mistake!
whats the new lable printer your using
Los Tapones donde lo compraste
eBay
@@MossHomeandGarden tiene enlace
👍
Funny story, I was brewing a berry cider which also had blackberries in it and it taste dry but fruity! XD
But yeah I think it's best to leave it alone longer plus so notes of blackberry will develop and come though or better yet add abit backing sweeter and flavoring hence you are getting "dry" taste.
You shouldn't be waste so much apple juice XD
Yes I agree with leaving longer for the flavour to develop. I do prefer the dry taste though compared to sweet.
@@MossHomeandGarden Which is fair.
I'm more intro Cider were sweet anyway.
Why you intro dry taste? unique or maybe been health?
@@aaronweyl2272 I've no idea to be honest, I just prefer cider and wine dry.
@@MossHomeandGarden I see.
Well, you not only buddy.
I dont mind something it's dry as long it has good taste.
The portable printer and the app what are they
Here: www.amazon.co.uk/Phomemo-M120-Maker-Wireless-Bluetooth-Handheld/dp/B09SB3C6YL/
@@MossHomeandGarden gracias Hello, the cap and the muzzle, where do you buy the? De qué tipos son
@@MossHomeandGarden una consulta salen muy cara la tinta de ese Mini impresora
@@vice4784 En realidad, no lo se...
@@MossHomeandGarden ese modelo que tienes
Un like amigo
Gracias!
@@MossHomeandGarden de nada 👏
Can't buy one of these Muntons anywhere, rocking horse shyte
I bought mine from Munton’s via Amazon, I’ve seen identical non branded ones for sale on eBay also.
just seen a reply sorry
No worries.