Number 12 Cider

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@jerrylietz 10 күн бұрын

Thanks guys, I am getting ready to make a couple hopped ciders for the first time. I was curious on how long to keep the hops in the cider. Thanks for the info. Looking forward to making it.

@turbotrout8216 12 күн бұрын

hi, once its been bottled if i leave the bottles on their side and turn them ever so often will it improve the flavour in any way?

@Hesifilm 21 күн бұрын

The fruit juice sold here contains 20% fruit juice and the rest is water and additives. Can I make wine with it?

@dejanm5727 23 күн бұрын

You two have such a calm and nice demeanor, it was my pleasure watching your videos. I've been a subscriber for years. All the best of luck in the future, and cheers from Croatia!

@Lynxswild Ай бұрын

The cider industry needs to take a hard look at why we have stalled and are now going backwards. Yes, the alcohol beverage category is suffering now, but since cider makes such a tiny % of market share, there is plenty of room to increase that share of a slightly shrinking pie, but we are not. Like every lost election, the ‘reason’ proffered usually maps pretty close to one’s long held grievances and strongly held priors. A culture of cider has not been developed and with few exceptions has failed to grow out of the ‘beer alternative’ space. There is so much abundance and diversity in cider that it should be celebrated for its own sake, bringing nature and tradition to the table in a sustainable and accessible way. Cider can be a low alcohol alternative to grape wine for the table. It has a low carbon footprint with local orchards (carbon sinks) and minimum transport costs. Tap friendly for minimal waste. Literally hundreds of blends and varieties from the various pome fruit alone to encourage exploration and creativity. Etc. Opportunities are slipping through our fingers as the industry is desperately clinging to that flavored cider tap at the local micro brewery that is itself struggling to stay open where the buyer has been strong armed into exchanging the local craft self distributed cider for the regional corporate behemoth dominating the distributor. Let’s act now and make changes.

@peacemaker-ni4jo 2 ай бұрын

I really appreciate y'all very in depth videos explaining everything for novices like me I've just started my journey n do a lot of research n find myself landing on your channel a lot thank you

@Number12Cider Ай бұрын

Thank you. We appreciate the sentiment.

@rustyshackelman 2 ай бұрын

I’ve learned a ton from you guys, thank you for your time and expertise. Hope your next endeavor is great and successful. 🙏

@MrOnlineCoder 2 ай бұрын

Damn, I've just found batch of your amazing videos regarding cider making, wanted to subscribe but then saw this video. Sad, but I'm happy for the content you have created, good luck to you

@Number12Cider Ай бұрын

Thank you

@davidvincentwynd 2 ай бұрын

Hi all, I can’t find the tasting video, is it available?

@McKeanKyle 2 ай бұрын

Its been fun meeting and drinking cider with all your cider makers the past couple years. From Duluth Cider's Cider Maker to your Cider Makers cheers guys.

@Number12Cider 2 ай бұрын

Thank you and right back at you!

@jdesmond4101 2 ай бұрын

Sorry to hear this guys. Best of luck to you

@zonman 2 ай бұрын

Sorry to hear this. I've really enjoyed your videos and they were a big help as I was getting back into homebrewing mead and cider last year. I wish you guys were closer as I'd probably be a regular there. Good luck in whatever you decide to do next.

@johnysteps2418 2 ай бұрын

Gutted. You have both helped me with my own cider development over the last few years and I really enjoyed your videos. I was hoping at some point to pop over the pond from the UK to visit. Anyway all the best to you and thank you for everything. PS: Do you do a courier service to the UK? Thanks, John.

@Number12Cider 2 ай бұрын

Thank you John. No - we do not have the ability to send product to the UK but thank you for the sentiment.

@johnjanikowski9264 2 ай бұрын

Sad to hear, was hoping to visit in future from Illinois. I have enjoyed your videos, cider making information and personalities. Good luck with your future endeavors. Cheers 🍻

@jonathanflud492 2 ай бұрын

I hope the video's stay up I just started watching and haven't watched them all yet

@anders.svensson 2 ай бұрын

that was sad! I learn so much from you. Good Luck with your next step!!!! I hope your videos remains here on KZbin!!!!

@JPM1956 2 ай бұрын

Thank you gentlemen. You have taught me a lot about making cider. I wish your store was closer - I'd celebrate with you. Good luck with whatever comes next.

@whatsnext8548 2 ай бұрын

I've been watching you for a fair bit of time but never commented before. Thank you for everything and good luck with whatever you plan on next. You have made an impact on my curiosity and early undertakings within this hobby.

@alchemikas555 2 ай бұрын

WIll your videos remain on youtube or you will take down the channel?

@Number12Cider 2 ай бұрын

They will stay up. Thanks.

@veradomanski7623 3 ай бұрын

You guys are the Flim and Flam irl

@joehommes7364 3 ай бұрын

Wondering what kind of wine yeast you recommend for Harrelson apples in Minnesota? I’m looking for a yeast which will really emphasize the apple flavor.

@anders.svensson 3 ай бұрын

Great tutorial! :) (please turn the music off i next video :) ) When you brew the high brix solution how and when du you stop the fementation? So it is sweet! :)

@Number12Cider 2 ай бұрын

It should stop itself in this context because the yeast cannot tolerate the high alcohol level.

@WainesWorld 3 ай бұрын

Hello all . I have 16 litres of apple juice from concentrate . With 4 bottles of ŁOWICZ SYRUP WITH STRAWBERRY FLAVOURED 400ML. This has 75 g of sugar in it no preservatives . The og of this concoction is 1.080 . I know it will be a high Abv . And it will be dry. If I let it ferment out the stop the yeast with a yeast stopper . Can I then sweeten with the ŁOWICZ SYRUP WITH STRAWBERRY FLAVOURED 400ML ?

@cbk1232 3 ай бұрын

I think adding sweetener when you drink it is the easiest!!

@elbowstancenow1519 3 ай бұрын

Can i use sodium metabisulfite?

@Number12Cider 2 ай бұрын

Yes

@jasonbrinkman52 3 ай бұрын

Awesome video. Do you feel that traditional apple pressing produces a better cider? Regarding your racking to secondary, any concerns about the head space? With mead that would not go over well.

@Number12Cider 2 ай бұрын

Cider apples make for better cider but pressing yourself we do not believe changes the outcome. For traditional cider-makers, they like to have control of the pressing to make sure it is done right but otherwise, good juice is good juice.

@jasonbrinkman52 3 ай бұрын

I stumbled across your videos and love them! I'm getting into brewing hard cider ( been doing Mead). Do you ferment dry or stop the fermentation to avoid backsweetening? Do you do anything to kill the wild yeast before adding your specific yeast of choice? Thanks in advance and can't wait to get to Minneapolis to sample!!

@Number12Cider 2 ай бұрын

Thanks. Yes, look at our other videos but we generally sulfite before the ferment to kill off the wild yeast - that is when we are pitching yeast. We generally have not stopped the fermentation intentionally but it is common in France. That requires a method that deprives the yeast of nutrient to finish the job. Otherwise it can be done with sulfites and the like.

@ragnavald_7985 4 ай бұрын

Hi guys. Do you have a take on pasteurization before primary if the juice is orchard fresh? Is it necessary? Is it preferable flavorwise in regards to allowing the yeast to shine through? What are possible flavor developments, either good or bad to fermenting raw in primary? Thanks!

@Number12Cider 2 ай бұрын

We would definately not "prefer" pasteurized juice to ferment. Pasteurization can be said to lend a slightly "cooked" flavor to the product although I think that is over-stated for a typical flash or 155 degree heat. Raw juice is going to be more susceptible to the bacteria that exists in your location but the sulfite dosage generally takes care of that. Traditional cider makers like the raw juice and the potential complexities that come out of that ferment but in our opinion, pasteurization does not materially impact the outcome.

@darrenday6723 4 ай бұрын

How much yeast should you use for 5L. I've put in about 5g in my 1st batch, should i adjust that!

@Number12Cider 2 ай бұрын

Obviously we are talking about dry yeast here. That sounds about like a typical 5g dosage so it should work fine. I would not worry too much about putting too much in as you can rack it off the lees after the ferment is complete.

@Joe.8671 4 ай бұрын

Where did you guys go are you ever gonna come back and make videos

@Number12Cider 2 ай бұрын

Sorry - that is undecided. We have decided to close Number 12 though so everything is a bit up in the air right now...

@d.g.2896 4 ай бұрын

This is the most coherent video on cider making on YT

@Number12Cider 2 ай бұрын

Thank you.

@eddypenn2731 4 ай бұрын

Not sure if this has been asked if so sorry. In the video all the sugar in the cider has been fermented, and the gravity is 1.000. Would you add less sugar to carbonate if the all the sugar had not been fermented say 1.008?

@Number12Cider 2 ай бұрын

That is true.

@valeriatye7979 5 ай бұрын

Thanks for your videos! I only have about 10 lbs each of apples and pears and was contemplating combining the two to make an apple/pear cider. However from everything I have read, perry sounds like it can be a bit more temperamental than apple cider. I am wondering if a better option is just to top off with store bought apple juice since I probably wont have enough apples and add in pear juice like you have in this video. Do you have experience making perry?

@Number12Cider 2 ай бұрын

We have yes. Pear cider tends to be lower acid so more susceptible to going bad. Adding apple or acid helps prevent that but takes away from the pear essence. Store bought apple juice can be used or store bought pear juice. Good pears for cider are hard to find (at least for us :)).

@user-ri8fn6sz7z 5 ай бұрын

You could ferment the apple juice right in the containers you bought them in. Once fermentation starts just loosen the lid slightly. Put a coffee filter on it and tighten but not fully. Then use the beer maker to finish them and from there bottle them. No need for that bucket.

@DrGaryGreen 5 ай бұрын

What about lactose? Doesn't break down in yeast.

@moaonaabe8955 5 ай бұрын

Why does this seem like a dick measuring contest with the old guy with the beard trying to out do the young guy while rolling his eyes and acting like he pissed and drunk?

@ronmontonera5241 5 ай бұрын

Great videos guys. Thanks for taking the time to create! Here in North Carolina, our different styles of apples mature several weeks or months apart. For added depth and complexity, post fermentation blend seems to be the only option. is it necessary to use the same yeast strain for every batch?