How To Brew Hard Apple Cider The Super Easy Way - Only Takes A Week - Beginners Brewing 101
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Want to make hard cider in just one week for around 5 dollars?
Here is one of the simplest ways to start brewing. Hard Cider is the easiest and tastiest ways to home brew. One great thing about this hard apple cider recipe is that it is also very cheap to make and fast. You can brew it in one week. If you wanted to learn how to brew but didn't know where to start, check out this story.
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#homebrewing #cider #drlupo
Thanks for this.
Ooh I like this Dr great how to video I love Gin and I'd like to make my own
So glad you dig it, I have never made gin.
I use pectic enzyme to help clarify the cider. Also I pasteurize my bottled cider to stop the yeast. This makes it shelf stable and you can keep it much longer.
Use warm apple juice, "[w]ater is the enemy of flavor" (excerpt from Chef Jean Pierre)
Thanks Doc good info plus I laughed for real a few times
Can I pour out (drink) some of the starter apple juice or cider then dump the yeast and sugar in the bottle it came in?
I would put a bubbler or bag over it.
I really apricate you offering the "right way" and "the cheap way" as options.
Also what yeast would you recommend for sweet hard cider?
I love original Woodchuck, it actually tastes like apples.
So many of the hard ciders now brag that they don't taste like apples.
This was a great video, thanks so much for posting it.
The others I have seen say you have to have a lot of equipment and chemicals (Thanks for the tip about the clarifiers. I have a low grade shell fish allergy, it just makes me sick the next day. If I had used ground up shells I would gotten sick the next morning and blamed the cider.)
I don't want to blow $100 getting started to just find out I don't even like the stuff.
thanks for this. I have found I am allergic to Sulphites (sulphur based preservative) so this is just great :-) I find it hard to process citric acid and would love to know how to make a cordial at home as they all have Sulphites in them here and fruit juice can be acidic at times for me.
If you have issues with sulfates, then Grapefruit, lemon and limes have almost none. kiwi, mangoes, figs and dates or raw apples, plums and pears are also very low, You could use those kind of juices and brew your own to avoid the added chemicals. Good Luck.
Dr. Tarrin P Lupo Thanks for that. I still need to look into the natural amounts in foods. Very helpful 😀
Johnny Appleseed planted apple trees on the frontier so pioneers could brew their applejack when they settled, that was back when apples were only crabapples and weren't much good for eatin' .
Thanks for the knowledge bomb.
thanks for having a channel that covers only things I am interested in, so glad unirock urged me to check out your live stream. Love the attitude and real (non political) independence from the system.... if we produce our own goods they can't own us without pure aggression.
Truth right there, so glad to have you here.
I'd like to make a very flavorful cider to make apple pie moonshine with. If I added my grain alcohol and vodka, can I just let it sit and get yummy till Christmas, or do I have to do something special with it for it to keep? Can I just boil a bunch of apples and spices and add the alcohol? HELP!! Lol
sorry about this, i just have to!! LOL!! nice lines! LOL!!!
Damn those are some fat rails!! Lmfao
Can you make Vegan wine?
Yes, wine is vegan, except for the clarifying powders. I am told there are vegan ones that are not made of shellfish. I don't clarify my booze because I like the raw look and taste better. This cider I just made is Vegan, but it will still damage your liver anyway, happy drinking.
sure you can! just ask the fruit for permission before there picked!! LOL!!!
Tried this. The result of the first batch tasted like nasty Vinegar. Second batch was extremely dry, extremely fizzy and SOUR like a really bad wine. Like a very watery Pinot Grigo. No apple flavor at all, just very sour and watery. Very very weak, almost zero alcohol in this. Gonna keep trying, but folks, this is NOT the wonderful result you get when you buy apple cider in the store and let it turn into "hard cider". This is a nasty SOUR wine that is watery.
Wrong. That yeast is for any amount for up to 5 gallons.. That yeast in a packet is just a starter, they yeast will multiply billions of times. Use the whole packet per jug for a better ferment.
There's a couple of Orchards nearby (I live in Maine) that make enough cider for it to be available for almost 9 months or more. Rudy's blend is the best. Pasteurized; no preservatives. There's also couple of orchards that sell unpasteurized cider but if you use them as is you run the risk of getting a gallon of cider vinegar. You could use metabisulfite to kill off the wild yeasts but then you have to wait a couple of days for the sulfur dioxide to dissipate. Or you can heat pasteurize it. I just prefer to pay a bit extra for the pasteurized cider. Concerning cleanliness - starsan or any other sanitizers are not detergents. I clean my equipment with BBrite which works really well. It removes all the residue from my gallon jugs and just needs two quick rinses with cold water and then a quick rinse with a bit of starsan. Starsan doesn't need to be rinsed out but you should make sure you drain most of it away. I left a little in a beer bottle and it gave my ale a sour off taste. As for yeast I use Safcider yeast which really gives the finished product a nice taste. 1/4 tsp is all you need for 1 gallon. A packet of safcider used 1/4 tsp. at a time will inoculate 5 one gallon batches of cider. It doesn't need hydrating. Noticeable fermentation will start in about 3 hours. I have used champagne yeast in the past but don't particularly care for the "winey" taste it imparts to the cider. My formula for hard cider is, 1 gallon of cider, 1 cup of sugar (optional), 1/4 tsp safcider yeast, 1/4 tsp pectic enzyme (for clarity), and 1/4 tsp. nutrient. When fermentation stops I transfer the cider to another container, add an additional 1/3 cup of sugar, cap loosely and set in the fridge. Fermentation will start again and after 12 hours I tighten the cap and let pressure build up. I use a ribbed plastic container that I save from the water I use for making beer. That way the bottle will swell as pressure builds. If you forget to release the pressure the worst that will happen is you'll have a ruptured bottle and a mess to clean up but no glass shrapnel. As the cider carbonates it will get drier but I rarely have it long enough in the fridge for all the sugar to work out. ;-) Adding a cup of sugar to the cider at the beginning will boost the alcohol level to about 7%+ depending on the original sugar content of the cider. Recently I tried hopping my cider. I added 10g of Citra hops along with the yeast etc. The cider ended up with a pleasant "peachy" taste along with a nice aroma. Hoppy brewing!
Where did u learn how to seperate the yeast like that Doc?
lol, what are you talking about.
Hahaa i got you bro
"I'm only going to destroy my liver with the finest, gluten-free, organic, grass-fed booze" Hahahahaha... yup, so true.
I forgot to mention they are smoking while they say that.
And eating liver sausage.
Alcohol is good for you ... in moderation ..... liver sausages are even better for you (lots of Iron).... in moderation.
In moderation, nothing will happen to you ..... you might even live longer than everyone else ... as long as you do everything in moderation.
And rubbing tofu all over their bodies.
@@asterixky but.... let's get real....only in...moDerAtiOn.
Oh, you use glass. Old cheap way to sterilice is to use coking water or oven heated to 100 degrees celcius. No need for chemicals...
"I am going to destroy my liver with gluten free.... " best comment ever!
Boy was I confused! In my country (Denmark) cider is always alcoholic, so to me you were buying alcohol to make alcohol. But Google helped me out. Thanks for sharing although I don't plan on ever using it, I do like to know things just for the fun of it.
Good to know, yep over here if is just pure spiced apple juice.
Ya sure, me too !
Very good. I used to brew all kinds of things as a kid, all kinds of wine, beer, larger, cider, gin, slow berry gin and other liqueurs LOL!
You sound like you have more knowledge than me :) BTW I sent you an email about coming on the show, check your email.
You sound like Michael Scott! Thanks for the tips!
yeast does not eat sugar and poop alcohol. It reworks alcohol...
3:43 that moment you realize you just dumped you coke into your cider batch
Where did you get the strip thermometoers shown on the sides?
Can you throw cinnamon sticks during fermentation?
After decanter, is refrigeration needed immediately?
What percentage of alcohol do you get ?
Did you just "scoop-siphon" it to other jug?
what did i just watch?
i am bamboozled
Can you sanitize by just putting some laundry bleach into the wash water?
Way back when I started brewing I used bleach to sanitize my equipment. Unless you use gloves it's rough on your hands and the odor of chlorine isn't pleasant. Plus you really have to be aggressive rinsing after using bleach since leaving the least behind will kill fermentation. The preferred method would be to use a detergent such as BBrite to clean the equipment and Starsan to sanitize afterwards. Both products are used by commercial brewers and can be obtained at a homebrew outlet or even online. Starsan has the added advantage of not needing rinsing and can be made up ahead of time. It lasts almost indefinitely. Starsan depends on phosphoric acid and a wetting agent for its sanitizing effect. The pH is about 2 and as long as it stays in that region is good. I use a pH meter to periodically check on its activity. Starsan and BBrite are really inexpensive and are a much better alternative to soap and water and bleach.
Great video, how can we check what the alcohol content is?
They sell a little gauge, it looks like a thermometer that will tell you the proof.
@@TarrinLupo awesome
I love your brewieng series man
Thanks for watching them, I will try to make more.
😜
ahh... The "piano" wine. Any cheap fruit juice, any live yeast. Pour a glass of juice out for the kids... add the yeast to the bottle. Then we'd leave the lid loose on the bottle to vent and it was set on the top of the old piano to cook. I wish I had better memories of drinking that stuff, but it must have been good... cause I can't remember. Peace...
You make it sound romantic, lol.
add sugar, i've made it.
Does the fermentation cease after a week or do you stop the ferment process yourself?
Great video. Thanks for the tip.
Good I hope you try it.
Very cool, 😊💕! thank you.
Thanks for eyeballing it.
Dr. Tarrin P Lupo lol. You’re welcome
Hi! What did you put in the spiced cider? I've been trying to find something to heat my ferments. Thanks!
Booze spiked with chemicals...
Gotta keep your liver healthy as can be...
the temp out of the faucet is about 110f
You shouldn't use hot tap water since it contains magnesium from the rod in the tank that's used to inhibit rusting.
Why exactly does it have to be used up within a couple days of brewing? Mine tasted Sour. Does it turn to vinegar quickly?
It goes sour when too much O2 is mixed in during the racking. Use a siphon to reduce the O2 and it will keep longer.
Wow, the champagne yeast you link to seems very expensive. Can you break it down for us? In other words, how much is the yeast cost per gallon of cider?
Safcider is $4.99/ packet. It is used 1/4 tsp per gallon which comes out to a buck a gallon. Using more than 1/4 tsp/ gal will not improve the fermentation.
Me and the roommates fixing to get lit
What's the alcohol level after one week ?
try this some time 1part chamomile, 1 part heather flowers, 1part elder flower
dig these videos man
Why would you ferment cider when it is already alcohol?
In America they refer to unfiltered apple juice as cider. Elsewhere in the world, cider is alcoholic fruit juice.
What is the general alcohol percentage in this stuff? And can you just make it with apple juice, not cider?
Apple juice is just apple flavored water made with apple concentrate. If you read the label you'll see they list it as some percentage usually about 30%. Yes it can be fermented but so can 1 cup of sugar in a gallon of water. As for alcohol content when using cider it depends really on the sugar content of the apples and can vary from 2 to 3% ABV. The best way to predict the alcohol content is to use a hydrometer; however, I just wing it and add 1 cup of sugar to a gallon of cider. The finished product is anywhere from 6.5 to 8% ABV. Just about the right amount of alcohol to go with any meal.
Yes you can if it is from 100% apple juice and has nothing else in the ingredients.
Will it be fizzy?
This is hardly instructional when you leave out specifics of the time left to ferment and when drinkable. I think you were drinking to much while doing video. 👎
Sorry about that, I thought I said it only takes a week when I was talking about potassium sorbate. I said it would take 6 weeks if you used cider that contained potassium sorbate but only 6 days without. You are right I should have been clearer on that, I will add it to the title and description.
I recall him saying this was a faster method and would be ready in about 6 days?
We were talking to a local brewer who suggested we could use the pulp from the apples, because they contained wild yeast. (We're using apples from our yard.)
About how much pulp would one use per gallon?
thanks for the great video