Male: From the church tag sale and big sale—I like the beautiful thing. We are going to go and pick apples so I need some energy food. That is good. It is really good. So we are here at our friend’s orchard. Their yard is an orchard and we are picking tons of apples and we are going to try and make apple cider and then we are going to make hard cider. So we will see what happens.
This is Sophie in the chocolate lab, which you are going to pick all bunch of apples and then we are going to put them through a press and see what happens.
Look at those men—sorry. These are really creamy. They are good—look.
Okay, so here we are! We are in the yard. I borrowed a friend of mine’s press. If you do not have one of those, you should go to find a local orchard and find untreated apple cider. They put preservatives in apple cider and if you want to make hard cider, apple cider with preservatives will not work. Because when you put the yeast in, the preservative kills the yeast because that is the idea of preservatives to keep it from fermenting.
I also got some neat—this is a liquid yeast that I got from the Midwest Homebrewing Supply and no one is around except me and the dogs, so we are going to try this, all right?
Henry injured her due claw, so we have to go to the veterinary today, so we are going to be late to start here. But she seems to be okay. And Midgy, Midgy pulled a muscle in his back leg so we are not throwing the Frisbee before him and he cannot understand why we are not throwing the Frisbee. So we are just going to ignore the Frisbee for now, okay?
All right, a couple of things here. This is a food grade plastic bucket. It is what I call a brew bucket. I got this from the Homebrewing supply places. This is a six gallon bucket. It has a neat lead and hole on it and I got some bleach—a little bit of bleach and water in there. We are going to bleach this. Don’t touch that. We have to clean all this up, so everything that is going to get some contact with the cider has to be clean. So we are going to clean this. That’s already cleaned up and that is a dog that wants his Frisbee from.
Okay, so these all gets cleaned up. Be careful, this is bleach and water. Don’t get it on your clothes especially when you wear a black clothes, because you are going to make them white. Pick all these and clean it up.
So here, we are going to fill up this bucket with water, because we just want to wash up all the apples and then we got the press right here. I just rinsed it all down.
Okay, of course, I have never done this before but we have a bunch of apples. We are going to the grinder here and then we will see what happens. Don’t use apples that have mushy spots on them. You can cut that part out—no, you can’t have this.
Let us start cracking this down. The juice. It taste very light. It is not like really strong, like the cider that you buy in the store, but this is good.
Ideally, you would have five gallons. This is a six gallon container, you have like five and a half gallons in it. We only have—I think about three here, but we will see what happens. I have a little airlock on here. It keeps air from going back into the bucket and it lets carbon dioxide escape when it bubbles.
So we will take this. Pour this in our fermentation bucket. This was totally flat four hours ago and then you squeeze it and pop the little nutrient pocket in here and then boom! Let us put our lead on with our airlock. Mixed it up too by the way—I will mix it up.
Now, this is how we make hard cider. Ideally, if you have your own apples and you have a press, you can press it and then put it in your sterilize container with your cider yeast and let it bubble. I mean, ideally, there are people that are really into this and I am sure they will leave comments about this. But it is really quite simple to do, after the cider is finished fermenting in the bucket and then it is called, racking, you basically pour it into another bucket or if you have a glass you can use those. And you leave it at the bottom and it ferments more and then you bottle it.
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