and cheers 😁

Some times there is more fizz some times not so much. Even in the same batch. I feel it is to do with where from barrel that bottle was filled also some lids don't seal quite as well as it should. But it's the random result that is part of the natural fermentation. The system I use works well for me and my apple mix and lots of people seem to like my cider. All good fun

thats brilliant. I used to go to loads of events back then with the tssc. thing seemed to be alot simpler in them days, not so many people after your time! good luck with the Griffalo, love your video's looks like great fun.

I know what you mean. things seemed so much simpler back then. 😁

thank you. I filmed to quite a few of these type of events as a hobby unfortunatly some films were lost and some didn't make it as the camera started slipping the film, I'd would get the camera repaired but You never knew if it worked Until you bought a new film, which was expensive back then, filmed another car meet and then had it prosesed, only to find the repair hadn't worked so ruined film went in the bin. couldn'd afford a new camera then so gave up.

It true. you never know who is watching. good to know triumphs are still in the blood 😊

did you mean this one? kzbin.info/www/bejne/hYfUopRras-DbKcsi=Zo-8qYFOk1UwKNrP thats brilliant

Sorry alexsteele it's only for personal use.

Most turn out anywhere between 6 and 8% abv mostly in the 6's as I add no sugar to ferment just bottle prime. It's always clear and very fruity. Only done one competition and got a second overall and first in dry class. Keep it up. It well worth the time and your always learning. I never pass up a chance to see how others make their cider.

Apologies for this Angus, I don't send individual messages but I would value your opinion because I'm stumped. 3 containers , clean lids etc tight. I making 3 batches cider , 70 litres. Process started 20 Sep. ,Batch A og 42 , added yeast/ sugar fg 52, fermenting vigorous. BatchB, 25l barrel, All natural, og 142 , 8 days slow air bubbles now stopped for 4 days . Gravity 10 Batch C og 43 after 500gm sugar and yeast. No fermenting in airlock since start. Just did hydrometer.. Gravity 10 All locks were tight, just film of small bubbles on both casks B& C over the last week. Both taste fruity , slightly alcohol. Temp in dairy has been constant 16. This never happened b4, normally this means gas leaks but I've checked every day, all are tight. The 3 batches were made on same day . Have you any idea what happened and what I should do . This my 5th year making cider with 160 kg .y own apples , never happened b4. If you have an insight I'd be grateful, but if not no worries , all good.

@dickwhelehan8757 that happens sometimes. Not sure how I got over it. I generally give it a good stir to mix it up, it will soon settle after but I'm sure it just gives it a bit of a kick. Failing that I'd move it somewhere a bit warmer if possible. Let me know how you get on. 0:05

Not sure if you got my reply to your last question, as it does not seen to be showing on here. Yes that can happen, I have had that happen to my cider a few times and same day press, same apples, same conditions and it just will not start. problem is I not sure how I got round it, mostly I will give the container a stir or shake it up to mix it up a bit, that seems to work, some times I have done that and move it to a warmer area so not sure what had the desired affect. my thinking is that as the juice is fairly thick, unless its well mixed up the natural yeast gets stuck in a nutrient poor area, giving it a mix up distributes the nutrients giving the yeasts a better chance. ... But I may be wrong. I never was very good at chemistry. may someone reading this would have another idea on that.

Sorry Angus, yes I saw your reply and thank you . I was mulling over what I should do and I had decided to follow your advice. Bringing it inside to warmer conditions to restart fermentation. You are exactly correct , it is not an exact science , batches react in different ways sometimes and I guess we should just go with the flow . Thanks for taking the time to reply . You're a gentleman .

One of the few I do know, they are Spartan's deep red skin and a very white inside and my favourite eating apple. Any left over from storing go in to the cider as they are quite sweet, so it bumps up the sugar levels

Yes I agree but also because I leave it in the fermenters for so long. Sometimes upto 2years . I still have some to bottle from 2020 racked a couple of times so even if I add sugar no more fermentation happens. I record everything in my cider book so I'm getting an idea of what does what. And I like the randomness of result. It always has loads of flavour. Also never been a fan of fizzy drinks. Thanks for the comments 👍

No yeast unless it doesn't start fermenting after a couple of days but that is unusual. The natural yeast in the fresh pressed juice is all you need. I tend to leave it fermenting until it stop normally 6-7 months then rack it off the lees. Leave it to clear couple of months. And rack again and bottle or bag in a box as in the part two video you can see that here kzbin.info/www/bejne/oIiofYGpnayLbdk

@@fungus221 Thank you for the answer! And bloody hell, how do you keep your hands away from the cider that long? I guess you have stacked up since before ;)

​@@bjornekdahl721 Yep got a pallet load in the garage and a couple of years ago had a fabulous crop of apples almost three times other years. Had to rush out and buy a dozen more Fermenting tubs 😁

generaly No, the fresh pressed apple juice has it's own yeasts ( normaly from the skins) however sometimes a batch will take a long time for the yeast to start running (usualy only takes a couple of days at the most) So on that occasion I will add a teaspoon of cider yeast to the 25 liter fermantor and that will usualy get things going.😁

Thank you

Thank you. yes racking a third time will remove the extra, but I have found some of my bottles seem to get it anyway. some in a batch will and some from the same batch wouldn't get it. I have just left some and drunk them as they are, other times I have opened all he bottles that get yeast Flor and poured them in to one large container (sealed) stored them in cold area till it's all seperated, then racked and rebottled. seems to do the trick.

Some of my apples get bugs in them so it's just to check . They are very old neglected trees but over the years I am slowly getting them better with winter washes and other organic treatments.

Yes. All natural. I have used a very small amount of yeast in the past Like 1gram in a 25 litre fermenter just to get things started. But found it didn't matter if I left it out, so now it all natural. Also if I get a tub not starting to ferment I'll just put some in from one that is fermenting and that just kick starts it.

thats ok if you remover the apple pips and stems before scratting becuase there are small amounts of cyanide in them. but you would have to eat a lot. and as a note most fruit pips/stones or seeds contain cyanide. that why the old fasion style scratter that mashed the apples and then rolled the mash between two big stone rollers went out of favor.

@@fungus221 oh wow i didnt know that but luckily i removed both pips and stems already before crushing the apples. i think pips would taste terrible anyway if didnt remove them so

I love to see videos of cider making the old fashioned way. It's these videos that inspired me to plant some cider apple trees earlier this year in my garden to have some fun making my own scrumpy.

Nothing so technical as testing the apples first. When an apple drops I take a bite if it tastes right and the pips are dark. More will fall over the next week. I collect them and stack for four weeks or so to let the sugars rise. Before pressing. I use the refactometer to test the juice and some other stuff we do. But I use a hydrometer for the rest of the checks. Also I like each batch to be random. Variety is the spice of Life.

I have both, but Foxwhelp is an early and will not cross pollinate Dabinett as the blossom will be gone before Dabinett blossom opens, search your local supplier for a different early, such as Morgans Sweet or Stoke Red to go with the Foxwhelp and and another mid to late variety such as Harrys Master or Tremletts Bitter to go with the Dabinett, just a suggestion, Cheers

Thanks for your reply and advice. To solve that, I planted a Crabapple Evereste which is planted in commercial orchards to help with pollination.

There's still fruit on the Crabapple tree too so the wildlife will have food when there's not much else about.

Thank you.. The "thingy" is a refractometer. It measures the sugars by means of refracted light. Only problem is, if there is alcohol present you have to do some calculations to correct that. So it’s quick and easy for the juice but I still use a hydrometer for the final gravity (sugars). Part two should be out soon. I test the final gravity with a hydrometer. Just got to film the tasting bit.

They’re not suppose to be instructional videos, its Artistic Licence

I followed it fine and enjoyed, I think the opposite, most people love the sound of their own voice too much. Great video.

@@robertcorn4593 I agree, and generally if I leave a question it gets answered.

most brew suppliers sell them .. www.brewbitz.com/ or brew2bottle.co.uk

everyone to there own

Hi Scott I use the apple mill and the pumice goes in to trugs. When I have filled several of them I just use them as in rotation. Most of my apples tan fairly quickly so the apples may be massed 30 minutes to 2 hours before pressing, depending how fast I get the press stacked.

Filming part 2 at the moment. cider has had a long ferment. and been racked of a couple of times so ready for bottleing and bagging... tasting coming soon...watch this space

@@fungus221 Wow you made this video 4 months ago? I'm in Southern Ireland and only finished pressing my hobby orchard apples on the 28th October, my season must be way later than yours?

@@peterperigoe9231 well yes and no this was bits and pieces from a number of years. To get the right shots and look. My juice will ferment untill May before racking. I have just bottled the last from 2021. And will open some of the older bottles for the part 2 video

it's amazin what you can fine on your old VHS video tapes

@@fungus221 🤩👍👋

thank you Sean. it's amazing what we have hidden away in our memorys

would be nice but it was and XK club meet / outting. but wouldn't bother me. just as long as it's a jag

I may be bias but I also prefer the XK8. I feel it still has the old world jaguar class. :)

@@fungus221 Yes I see the E type in there and certain Aston Martin cues. I’ve often thought about a reworking of the rear bumper to achieve less overhang and more of a skirted look inline with the facelift front bumper of the XK8. I know the facelift rear bumper was changed and dropped a bit but not enough in my opinion. That and an aerial delete are the only things I’d change on an XK8. Maybe a project for the future as I’m keeping a close eye on the market and values.

that's our phil :)

I notice a lot of stuff about 948 herald from Australia on online now. even sent some spairs over there a few years back. to a chap restoring a convertable. still working on my herald coupe. started it in 1979, but it will be finished one day :)

check out my other video triumph videos from back in 1980. I had a 13/60 then with a coupe style hard top and a vitesse bonnet. I alway liked that mix. kzbin.info/www/bejne/gna8motmq5iJo9k mine was the yellow and white one.

brilliant. thanks for posting that..

difficult to find good copyright free music. and the automusic that come with video editors are even worse. the music tens to be what I was lisining to on the day if possible or music that was plaing at the show ( as in this case) or a copyright free version. but I will be looking at some northernsoul. good Idea.