So this is happening, making your own hard cider.

[wsuwrhr]

10 Gal this time, will be ready first week of December. Sugar content should yield around 8% this round. Apples weren't as sweet this season.

Start with 5 gal increments of your favorite cold pressed blended cider, NON pasteurized, NO preservatives. I prefer Laws fruit stand in Oak Glen.

Pour into your favorite sterilized vessel. You do NOT want any more stray yeast strains present than necessary.

Allow cider to reach room temp.

Add in your favorite package of yeast, in this case we use a specific champagne yeast.

Add your favorite gas lock.

Wait and watch.

FYI, The sulfur it gasses off while fermenting is a bit off putting. :yikes

 

[wsuwrhr]

We used a different yeast in each carboy, one has the same yeast as last year and a different kind in the other.

 

[wsuwrhr]

Percolating, bubblin and swirlin.

Just letting mother nature do her thing.

 

[wsuwrhr]

Today it has been going for about a week. I'll post a picture of the progress.

 

[HOOTER SLED-]

What is it? Cider?

Looks like someone had the shits and you bottled it. :lmao:champagne:uke:

 

[wsuwrhr]

What is it? Cider?

Yep cider now, just like the post says, soon to be hard cider

Brian

 

[HOOTER SLED-]

Reading comp is fine......cuz nowhere in there does it say specifically what you are making.

 

[HOOTER SLED-]

No idea.

"Start" with 5 gals of cider........so if you are already starting with cider, what are you making?

 

[wsuwrhr]

"Start" with 5 gals of cider........so if you are already starting with cider, what are you making?

Hard cider sir.

Cider is just unfiltered blended apple juice and sometimes added spices.

If you put yeast in ANYTHING with sugar in it, or even leave it exposed to air that has yeast floating around, you will eventually wind up with alcohol, if you are brave enough to drink it.

Brian

 

[HOOTER SLED-]

Hard cider sir.

Cider is just unfiltered blended apple juice and sometimes added spices.

If you put yeast in ANYTHING with sugar in it, or even leave it exposed to air that has yeast floating around, you will eventually wind up with alcohol, if you are brave enough to drink it.

Brian

Seeeee, now that's the answer I was looking for. Details son, details. You fall and bump your head when that dude punked you in the parking lot?

 

[OldSchoolBoats]

Hard Cider.....nice.

 

[wsuwrhr]

Seeeee, now that's the answer I was looking for. Details son, details. You fall and bump your head when that dude punked you in the parking lot?

Sorry, I figure peeps know by now what happens when you put yeast in juice, and I DID explain the process in the OP. Seemed clear to me what was happenin.


True story.

 

[wsuwrhr]

Hard Cider.....nice.

Yes sir.

GOOD hard cider. You in?

Brian

 

[YoPengo]

Seeeee, now that's the answer I was looking for. Details son, details. You fall and bump your head when that dude punked you in the parking lot?

I read it the same way. I was thinking brandy.

 

[HOOTER SLED-]

Sorry, I figure peeps know by now what happens when you put yeast in juice, and I DID explain the process in the OP. Seemed clear to me what was happenin.

Maybe next time, and ask the question rather than literally shittin in the thread and coming off like a peter, and I would have been happy to esplain it Lucy.

True story.

I did ask the question. I was just being a smart ass with my poopy comment. I figured you were making some sort of boozy concoction. But I'm no jailhouse booze connoisseur.

 

[wsuwrhr]

I read it the same way. I was thinking brandy.

Sorry, my apologies. I asked Shinnyshintooooo to alter the thread title when he has a chance.

I think brandy is distilled from a fermented mash, just like liquor is made. At least I think so.

I'm pretty sure illegal as fuck too, unless you have a specific license to do so.

In which case I wouldn't be posting pictures on a "public" site.

wsuwrhr<---not as dumb as he looks.

 

[wsuwrhr]

I did ask the question. I was just being a smart ass with my poopy comment. I figured you were making some sort of boozy concoction. But I'm no jailhouse booze connoisseur.

Not a jailhouse process by any means sir.

Jailhouse process is just leave it sit in the open in the corner and wait for stray yeast to land in the sugar mash and do work. For the most part, you wind up with a funky tasting alcohol you have to be brave enough to try, and ultimately, drink.

This is a controlled process, just the way any other "commercial" alcohol is made. This is just on a small scale.

Controlled temps, sanitary conditions, specific yeast. Mother Nature does the rest.

Brian

 

[wsuwrhr]

I mentioned that we do it every year in passing in another thread and a few members had expressed interest and asked about it.

So I thought to document it here in case anyone else was interested in the process or had questions about the process.

This site is the best.

There is so much cool info and talent here if you just ask.

I figure I would impart some of that as well.

Brian

 

[YoPengo]

I'd love to learn how...

 

[wsuwrhr]

I'd love to learn how...

That is what a few others asked. So if you have any questions so far, ask away.

Right now it is pretty much like watching paint dry, the process takes 4-6-8 weeks sometimes.

Brian

 

[wsuwrhr]

Last years batch was MUCH more sweet, measured, and even to taste.

We figured it would be 9-9.5% and still be pretty sweet to taste. A week early, it was still a bit too sweet and we let it ferment longer, it finished out at 10.5% :yikes and the sugar content was good enough that it didn't taste "dry" even at that high of alcohol content. There were some fucked up people last year, myself included.

This year it will only be in the 8's I think.

Brian

 

[wsuwrhr]

 

[wsuwrhr]

A little more yellow, but otherwise unchanged.

It is just a waiting game for now.

 

[wsuwrhr]

What is it? Cider?

Yes sir

 

[Bigbore500r]

Looks like Sunny D

 

[wsuwrhr]

Looks like Sunny D

Yes sir.

As much "action" that is going on in there right now, I would be scared to give it a whirl. :yikes

 

[Essexive G's]

A little more yellow, but otherwise unchanged.

It is just a waiting game for now.

Will it stay that cloudy, or clear up later?

 

[wsuwrhr]

Will it stay that cloudy, or clear up later?

It stays cloudy for quite awhile, pretty much right up until the yeast is done doing work on the sugar.

It is the CO2, sulfur, and whatever else :yikes gassing off. When the yeast are full they go dormant, they either rise to the top or sink to the bottom, I forget which. Activity slows to a crawl, then it will clear up and go back to rootbeer brown again.


......and then, we drink!!

Brian

 

[boatdoc55]

I used to do it in my younger days, hard cider, beer and wine but that was 40 years ago. I'm almost inspired to give it another whirl. Since I'm in Havasu now, what temps are best for the cider? Thanks

 

[Bigbore500r]

It stays cloudy for quite awhile, pretty much right up until the yeast is done doing work on the sugar.

It is the CO2, sulfur, and whatever else :yikes gassing off. When the yeast are full they go dormant, they either rise to the top or sink to the bottom, I forget which. Activity slows to a crawl, then it will clear up and go back to rootbeer brown again.


......and then, we drink!!

Brian

What sort of prep is required before you uncork and drink? Do you have to seperate the used yeast / etc and filter it? I'd like to try making a batch for fun

 

[wsuwrhr]

I used to do it in my younger days, hard cider, beer and wine but that was 40 years ago. I'm almost inspired to give it another whirl. Since I'm in Havasu now, what temps are best for the cider? Thanks

Nice,

Beer is a lot more work because you have to boil, sparge, strain, THEN ferment it. A lot of damn work. I think the effort to make wine is about the same as cider.

68-75.

Less and the yeast are lazy, higher and the yeast are too excited.

Brian

 

[wsuwrhr]

What sort of prep is required before you uncork and drink? Do you have to seperate the used yeast / etc and filter it? I'd like to try making a batch for fun

Yes sir.

You filter out the yeast when it is dormant. Then keg it up if you are carbonating it.

If you are making wassail, or similar, you are adding further spices and warming it so the carbonation isn't necessary.

It really isn't that much work, temps, and the correct juice are important as well as clean vessels and the right yeast.

Brian

 

[boatdoc55]

Ya, I made a mean Porter Ale. It was as good as it gets but, yes, lot's of work. I made 4 cases at a time and didn't share with anyone that didn't help. Gave away all the equipment when we moved down here. Guess I should have kept a couple 5 gal jugs.

 

[wsuwrhr]

Ya, I made a mean Porter Ale. It was as good as it gets but, yes, lot's of work. I made 4 cases at a time and didn't share with anyone that didn't help. Gave away all the equipment when we moved down here. Guess I should have kept a couple 5 gal jugs.

Yep, if you could buy the wort and then ferment it, it would be much easier, for sure.

Brian

 

[OldSchoolBoats]

Yes sir.

GOOD hard cider. You in?

Brian

No sure if we are going to make the Christmas Light walk....I think we have a cheer competition that weekend.

If we don't have cheer, we are there!

 

[wsuwrhr]

No sure if we are going to make the Christmas Light walk....I think we have a cheer competition that weekend.

If we don't have cheer, we are there!

Bummer deal. Thought/hoped you guys were coming. What is the story on the pies then?

 

[Enen]

How do you know the finished alcohol volume?

 

[wsuwrhr]

How do you know the finished alcohol volume?

It is never a certainty, only a calculation based on the starting sugar content. Kinda like a probable low to high range, if that makes sense. Last year's batch looked to make 9% and finished 1.5% higher than that.

 

[Enen]

It is never a certainty, only a calculation based on the starting sugar content. Kinda like a probable low to high range, if that makes sense. Last year's batch looked to make 9% and finished 1.5% higher than that.

I guess that's my question. How did you determine that last year's batch was 1.5% higher than what you estimated? Is there some kind of test you do to determine this?

 

[wsuwrhr]

I guess that's my question. How did you determine that last year's batch was 1.5% higher than what you estimated? Is there some kind of test you do to determine this?

If I understand your question correctly......

The specific gravity of the sugar content calced out that it should make around 8.5-9% ABV, when it finished out, it actually made 10.5 % ABV.

So this years test showed the finish ABV would likely be slightly less because the sugar content is less than last years batch. Less potential sugar for the yeast to eat, less potential alcohol for the yeast to produce.

Finish ABV is determined by also measuring specific gravity to determine the Alcohol By Volume.

Is that what you are asking?

Brian

 

[BHC Vic]

If I understand your question correctly......

The specific gravity of the sugar content calced out that it could make around 8.5-9% ABV, when it finished out, it actually made 10.5 % ABV.

So this years test showed the finish ABV would be slightly less because the sugar content is less. Less potential sugar for the yeast to eat, less potential alcohol for the yeast to produce.

Is that what you are asking?

Brian

I think he's asking how you got that it was 10.5% sounds like it's more of a guess at what it is

 

[coolchange]

You may have inspired me to try this again. You can buy unfiltered unpasturized juice at whole foods or sprouts or one of those health markets. Have to see if i still have my locks. So you use champagne yeast?

 

[wsuwrhr]

You may have inspired me to try this again. You can buy unfiltered unpasturized juice at whole foods or sprouts or one of those health markets. Have to see if i still have my locks. So you use champagne yeast?

Sweet!!!

You just have to make sure it is unpasteurized, unfiltered, and no preservatives added. Rawunfuckedwithcider.

Yes sir. I cant pronounce the name, I can find it and send it to you.

One of them was the same one we used from last year, the second one I didn't even look at what it was, just experimenting to see what the difference might be. Making alcohol is part science and part just fucking with Mother Nature and seeing how she wants to play back.

Brian

 

[wsuwrhr]

You may have inspired me to try this again. You can buy unfiltered unpasturized juice at whole foods or sprouts or one of those health markets. Have to see if i still have my locks. So you use champagne yeast?

Pmed you some info.

 

[wsuwrhr]

 

[wsuwrhr]

From yesterday morning. Clearing up. Sulfur smell gone. Almost there.

Should be ready for a measure of ABV and a taste this week. Insert happy clap here.

I can't wait.

 

[Headless hula]

Do use the appearance as a guide to tell when it's done?
Is that the only guage you can use? I've been following this since you started it. I remember you said it varies on how long it takes,contingent on temp, etc.. just wondering.

Thanks Brian.

-Sean

 

[wsuwrhr]

Do use the appearance as a guide to tell when it's done?
Is that the only guage you can use? I've been following this since you started it. I remember you said it varies on how long it takes,contingent on temp, etc.. just wondering.

Thanks Brian.

-Sean

While it is cloudy the yeast is still working. So yes to some extent. It is no good, for the most part, for it to be cloudy. The yeast and solids need to be at the bottom to finish properly.

Later this week we will pull out a sample for a sniff test and ABV test to measure ABV and remaining sugar content. The results of that test determine how much longer we have to let it go. So there are tests available to determine the place in the process beside just taste, color and clarity.

This year we started the process a couple weeks late, so we have a Dec 5th deadline or so to keg and carbonate it.

 

[wsuwrhr]

Worked all weekend at home. Going in for a sample. If you don't hear from me in 10, just wait longer.


Brian

 

[BHC Vic]

??