You can. we just filled a pot with the peelings and covered them in water and simmered them. I'm guessing the more peelings the better.Equal parts water and fruit?
You can. we just filled a pot with the peelings and covered them in water and simmered them. I'm guessing the more peelings the better.Equal parts water and fruit?
All you need to remember is the "name" if you want some "kick ass" cider . It dies at 14-18% alcohol. It wasn't the best reference, but google picked it first. If you cant find it, PM me your address, your first packet is on meWell, most of that was Greek to me, lol...
()_() 14-18%!! that's some pretty high octane, even for wine!All you need to remember is the "name" if you want some "kick ass" cider . It dies at 14-18% alcohol. It wasn't the best reference, but google picked it first. If you cant find it, PM me your address, your first packet is on me
Indeed it is. . Higher takes hardware()_() 14-18%!! that's some pretty high octane, even for wine!
Nope, my family let me down there, they always aimed "Higher" proof.Ever make any corn beer?
You can make a not so bad "hard apple Juice" with apple juice frozen concentrate. You don't get the pulp, but you get the hard apple. Spice and sweeten as you wish. I am WAY to cheep to buy cider to do it, but frozen apple juice is CHEAP.So, I'm having an Angry Orchard 'Crisp Apple' Hard Cider after pulling weeds for three hours, and it tastes pretty darned good, but I'm still not quite convinced that making my own hard cider would be cost-effective. Buying the equipment isn't the problem, as that would pay for itself as I used it again & again over time... what gives me pause is the COST per gallon of sweet cider nowadays. I remember paying $3 or $4 per gallon in the past, no worries, but now, even for the cheap stuff with unwanted preservatives in it, a gallon costs almost $7, for cryin' out loud!
I'm thinking the good raw unfiltered sweet cider with no preservatives, the kind ya pick up at a roadside stand or country store, is gonna cost $10 or $12 per gallon, maybe more? So if I buy a 15-gallon fermenter as I planned earlier, it'll cost me $150 or more just to fill it with sweet cider! Then there would be the cost of bottles or jugs, though I could always reuse those (unless they got broken in a drunken brawl or incident, lol). Now, if I were pressing my own apples to make cider, things would be different, though those presses aren't cheap either. I could probably make a press...
Moot point, since I have no apple orchard, lol. Maybe I should just buy a few jugs of sweet cider, add brewer's yeast and some breathers or airlocks, then let 'em rip... I don't care if I "ghetto rig" the breathers or airlocks, if I have to I'll tape 'em up like the plates on a stolen vehicle in Compton, North Philly or the Lower Bronx, lol. Maybe I should try this simple method first before I invest a bunch of money in the correct apparatus for making hard cider. Sheeeeeeee-it, before this fraudulent Biden scumbucket is out of office, sweet cider may hit $40 per gallon, lol. Back to my Angry Orchard, it is delicious...
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Not always, read the label. Made many a batch from frozen concentrates. Actually, it's all I have ever used.Wouldn't any processed frozen juice have preservatives in it?
I have actually been told that before, but Timing and Audience input play a huge roleDang, Dademoss, you funneh!!! I believe you missed your calling, you should've been a comedian, lol. Same here, but I ran away from home at a young age to pursue my AMERICAN DREAM of being a CIRCUS CLOWN, lol. With some work ACTUALLY published, BWAHAHAHAHAHAHA!!!"
P.S. "I STILL LUV YA, MAN!!!"
Grommets are used to seal around where the air lock goes through the lid of a plastic bucket.Okay, I got sidetracked this afternoon, reading up on cider making, so I probably won't go to town today after all... haven't even grabbed that hot shower yet, lol. But I've decided to purchase a set of 6 airlocks with #6 stoppers and grommets (not yet sure how the grommets are used or why they're needed). The set only costs around $20 after tax. I can buy packets of brewer's yeast for $5 to $11 each, some yeast packets are dry and some are liquid, the higher end liquid packets make 'English Cider' or some such high-falutin' hooch. This way, I can try my hand at fermenting and see whether I can later "boost" the alcohol content with sugar, yeast nutrient, or whatever in 'secondary fermentation' prior to bottling or securely capping the cider. My goal here is to get strong cider that still has a fruity or "floral" taste.
I would like to find better caps for the gallon glass juice or cider bottles, preferably some sort of "aftermarket" swing-caps suitable for glass gallon jugs, but I may just buy some nice 64-oz. glass growler bottles with swing-caps, they run about $50 (plus tax) for a case of six bottles. My earlier plan was to buy the equipment listed below, but I think I'll go the cheap route first and see if it's really worth the trouble to make cider in large batches. My main concern here is refrigeration after bottling or capping, I only have one refrigerator and I need the space in it for food & store-bought beer. With this airlock set, and perhaps additional airlock sets, I could start fermenting a gallon jug of juice or cider per week and see how that system works. I can't afford to buy another refrigerator just to store cider, that's for sure.
Here's what I originally intended to buy, and I may still buy it IF the whole cider-making operation is as easy as some folks claim in those videos & articles I read:
Speidel Plastic Fermenter---30L/7.9 gallon---$85.99 (Everything I need to get started, except yeast & jugs or bottles.)
Fermentis Dry Yeast 'Safcider' packets---$4.99 each (But each packet contains only 5 grams of yeast.)
White Labs English Cider Yeast packets---$10.99 each (Liquid, I think, so I'd have to pay extra for ice-packs to ship.)
Flip-Top Palla Growler---2L---$49.99 per half dozen (Nice glass growlers with swing-caps, but kinda steep.)
Anyway, after careful consideration, I believe I'll just start small and go from there. Using store-bought glass gallon jugs for fermentation means I won't have to buy an expensive fermenter (also spelled fermentor), and I won't have to worry about sanitization of equipment (unless I reuse the gallon jugs). One can buy sanitization tablets too for gallon jugs which would otherwise be difficult to clean. Today I also discovered that one can buy gallon-sized fermenters, basically a gallon jug fitted with an airlock, which is what I'll be doing after I buy the airlock set. This jug can be used to make Kombucha as well, which I found interesting... I'd like to make my own Kombucha, since the store-bought stuff is heller friggin' expensive! A gallon of Kombucha at a time for less than the cost of a single bottle in the store... sounds good to me!
I've read so much material on fermentation and home brewing of beer & cider, I'm starting to think I'm a prize-winning idiot for not trying this before, lol. So many folks claim that it is easy to do, and others take it to new scientific heights with all sorts of equipment & testing apparatus, but I don't wanna get into all of that... I'm not out to become the world's greatest home brewer or expert on beer & cider, I'm just here to drink the cr@p, lol. Hopefully, I can "boost" the alcohol content by adding sugar or yeast nutrient later in the process, maybe even more yeast, I gotta read more about that whole aspect of the operation. My primary goal is this: to make strong hard cider on the cheap, period. Not wine, not moonshine, not some other complicated process, just simple hard cider with a kick like a Missouri mule, lol. And no ugly hangovers, puh-leez!!!
I'D BETTER GO GET CLEANED UP, I'LL RUN ERRANDS IN TOWN MANANA AFTER I RIDE THE DITCH!!!
P.S. I was gonna buy an even larger fermenter, something like 15 gallons, but the same considerations arose: where to store the finished product once I was done with each batch, and dealing with all the bottling equipment necessary to accommodate such a large batch (large by my standards, I mean). As I understand the process so far, the finished hard cider has to be refrigerated? Or is that incorrect? Does anybody here know if hard cider can be stored long-term without refrigeration? I can't seem to find any written advice in that respect, or I just haven't stumbled upon it yet, as I'm a complete rookie when it comes to fermentation, bottling, storage, etc. I can empty the goldurned bottles fast enough, but filling 'em & capping 'em & storing 'em, well, that's all new to me. Meh, it can't be THAT hard or I reckon folks wouldn't even bother with it.
I have never tried it, have to see if it's in stock next time I get some little yeastie beastsI have been using thr K1-V1116 version.
Ben
In theory. we just piled them in a three gallon canner and filled it to just over the top of the peels.Equal parts water and fruit?
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