HOW TO BREW SWEET HARD APPLE CIDER-EASY PASTEURIZATION-ALL NATURAL

One of the trickiest things to brew is a SWEET HARD APPLE CIDER without using preservatives and artificial sweeteners. My easy recipe and process detailed below makes a delicious sweet cider that is shelf-stable and comes out great every time. I hope you try it and enjoy it as much as I do.
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Bearded and Bored Sweet Hard Apple Cider - 6%ABV:
1 gallon apple juice - NO PRESERVATIVES other than Ascorbic Acid (Vitamin C)
1 packet - Lavlin EC-1118 yeast - amzn.to/2Ii0893
1 tsp - Yeast Nutrient - amzn.to/2rJdDYp
1/2 tsp - Pectic Enzyme - amzn.to/2GdIVMh
1 can - Frozen Apple Juice Concentrate - thaw on bottling day
Hydrometer - amzn.to/2ZixC33
Bucket Spigot - amzn.to/2IBceO5
StarSan - amzn.to/2P1XFqR
Airlocks - amzn.to/2ADAQRg
Mini Siphon - amzn.to/2Df7fQz
Bottle Filling Wand - amzn.to/2RDq0jN
Bottles - amzn.to/2QfH3ID
Bottle Capper and Caps - amzn.to/2SIRuGk
or Swing Top Bottles - amzn.to/2JFdlKI
Shop at Amazon using these affiliate links to help support my channel without costing you anything extra. As an Amazon Associate I earn from qualifying purchases.
1. Combine all ingredients in your fermentation vessel and shake to aerate and mix thoroughly. Store in a dark place for at least a month to allow fermentation to complete and cider to clear.
2. When fermentation is complete, sanitize all equipment, bottles and caps with StarSan, then combine hard cider and thawed out apple juice concentrate and bottle the mixture, making sure the first bottle is a plastic soda bottle and the rest are glass. Make sure the soda bottle cap is tightened securely. (FYI-DO NOT PASTEURIZE THE PLASTIC BOTTLE! Store it in the fridge to stall fermentation.)
3. For the next 4-6 days (depending on room temperature) test the carbonation level by squeezing the cider-filled soda bottle. When it feels as firm as a new unopened soda, the carbonation is complete. At this point you can store the bottles in the refrigerator to greatly slow further carbonation, but you MUST pasteurize to stop it completely.
Pasteurization: This process can pose a risk of bodily injury. Exercise caution when handling glass bottles around a heat source.
If you want to store the bottles outside of the fridge, or plan on giving them away to friends you must completely stop fermentation in the bottles by pasteurizing them to preserve the flavor, sweetness and carbonation level.
If you don’t, the yeast in each bottle will continue to eat the remaining sugars to produce more carbon dioxide and alcohol. This has the potential to make the bottles EXPLODE! Since you don’t know if your buddy will store your cider gift in his hot garage, you should always pasteurize gift brews.
1. To pasteurize, simply heat a large pot of water to 180F (82C), TURN OFF THE HEAT, carefully add no more than 4-5 bottles to the pot (GLASS BOTTLES ONLY), cover and let sit for 10 minutes.
2. After 10 minutes carefully remove the bottles and allow them to cool on the counter overnight.
3. Repeat the process for the remaining bottles by bringing the water back to 180F, turn off the heat and add new bottles to pasteurize. Always make sure the water is at 180F before adding new bottles.
Now that the yeast is dead and fermentation has stopped permanently you can store your shelf-stable bottles of cider anywhere.
Disclaimer: This information is provided for entertainment purposes only. This process is inherently dangerous and can pose a risk of bodily injury if the bottles explode in the pot. If you attempt this project, you assume all risk.
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Intro music - “Yes Ma’am” by Cullah is licensed under an Attribution-ShareAlike License. Check him out. He's Awesome! / @cullah
Background Music - KZbin Audio Library - Complicate Ya by Otis MacDonald, February by Vibe Mountain, Nightingale by Eveningland
Outro Music - "I've got a Plan To Rule The World" - by Cullah is licensed under an Attribution-ShareAlike License.
#SweetHardAppleCider #SweetSparklingCider

[@BeardedBored]

*_CHECK OUT THIS NEW SAFER PASTEURIZATION METHOD HERE-->_* kzbin.info/www/bejne/sHq1d4ycoNFniqc Also, this apple cider is 6% alcohol by volume:-)

[@lucusfridenmaker5062]

Potential for catastrophic failure...that made me laugh that was exactly what happened when I tried this several years ago.

[@saprenna]

BTW, mine came out to just over 10% abv! 😳😊😊😊

[@BeardedBored]

@@saprenna Wow! You're not playing around, LoL:-) That's some serious cider!

[@saprenna]

@@BeardedBored Well, I wanted to make you proud! 😁

[@rythmicwarrior]

@@saprenna How long did you ferment it before bottling?

[@eb282]

Coke bottle pressure tester is genius

[@BeardedBored]

Wish it was my genius idea, LoL! I read it years ago in a brewing forum.

[@eb282]

Gordon Freeman smart!

[@Chobaca]

But that one wasn't pasturised right?

[@stephenboyd4934]

@@BeardedBored Yeah I've been bottling my beer & stout / cider in carbonated drinking water bottles for a while now , as cheap the buy & I put the water in to my water butt for later use.

[@aberd1144]

@@stephenboyd4934 Wait, you put water into your butt water for later use? like a camel?

[@blackmariner2983]

Hands down the best cider video on KZbin. Point blank period. No nonsense, straight to the point and not complicated.

[@BeardedBored]

Thanks so much!

[@MrTaleluk]

The comparison to a coke bottle firmness trick is pure genius! well done dude! saved me a lot of trouble :)

[@BeardedBored]

Glad it helped:-)

[@HNXMedia]

I followed these instructions to the letter and ABSOLUTELY could not be any HAPPIER! This stuff turned out freaking fantastic! My "testing" bottle was unsealed on Christmas Eve and the carbonation was perfectly on point. I have several other bottles in the fridge just begging me to open them. Another batch will be started shortly. BEST recipe on the web!

[@BeardedBored]

Yay! Congrats! Glad you enjoyed it so much that you're already planning the next batch. Thanks:-)>

[@nblankensh]

Agreed. Super easy and super tasty.

[@przybyla420]

I recommend preheating your bottles in a bucket of hot (around 110 F) water and then take them straight from that to the pasteurization kettle to reduce thermal shock. They should be in the hot water for half an hour or so - it takes a while to warm up the liquid in a bottle, just like it takes awhile in the fridge to chill it...

[@stevereisman6872]

Good idea! Here's a great tip for those of us who have Jacuzzi's..drop the bottles in there to get them up to 100 before going into the 180 bath!

[@hightechredneck8587]

Coke bottle idea is brilliant. That's one thing less i have to guess at now. Also i made a similar batch of cider for a friends wedding except I used a berry concentrate instead of apple (I felt like mixing it up) I highly recommend trying it, i brought over 20 Liters and 8 people polished it off in a couple hours.

[@BeardedBored]

Yeah, I hate not knowing exactly when the cider is ready. I'll definitely try the berry cider. Sounds great:-)>

[@fuzzywzhe]

20/8 = 2.5 liters each. Hope nobody was driving.

[@georgebarrett133]

Great idea

[@georgebarrett133]

I have been using the plastic bottle test on beer for years, Google to know it’s aging well.

[@stephengedye5588]

@@fuzzywzhe

[@3sonscider907]

Pretty good little video. Few things to point out from a pro's perspective. If you can take the time, counter pressure fill your bottles with a decent CO2 purge, leaving a larger head space, and don't add in the priming juice at the start. Let the bottle age on the lees for a few months before you go back and add a dosage of the fresh juice for your priming. This will allow the bottle to start to undergo MLF and change those malic acids to lactic acid for a much smoother end product. I know this is a longer process, but if you kill off the yeast too early this process won't happen. My other suggestion relates to your actual pasteurisation process - if you can hold a stable temp with your cooking element, there would be no reason to turn off the heat source if you sit your bottles on a trivet or wire rack inside the pot itself, and when you add your bottles (always a consistent amount) for the first time you do it, add one uncapped so you can pop a temperature probe or kitchen thermometer into the bottle to ensure your bottle reaches 75deg C for a few minutes and then remove per your video. The other thing that popped out is if you're using commercially processed clear juice, the pectinase is overkill. Different story if you're using fruit you've pressed yourself, particularly if you add heritage cider varieties such as Kingston Black. Good luck with the cider making!

[@BeardedBored]

Thanks so much for all the great advice! I'll give these a try.

[@Bear-cm1vl]

I ended up buying an automatic insertion sous vide heater for cooking and pasturizing pickles without making them softer than they have to be. This would probably work perfectly with a deep enough container to pasturize cider bottles as well.

[@BeardedBored]

@@Bear-cm1vl Someone else mentioned the sous vide setup. I'll have to try it:-)

[@3sonscider907]

Cool. That should go the trick nicely

[@stephenboyd4934]

I think its better too produce a higher % cider then just dilute with fresh juice works for me ? I have learned that using just purr juice will only produce about 5 % proof, not that strong ? I can get 7 % proof ?

[@ericfuckingandre7576]

Not sure why this was on my recommended but you now have a new subscriber

[@BeardedBored]

I'm convinced that the KZbin algorithm uses some sort of magic to come up with the recommended list, but I'm not complaining:-) Thanks for the sub!

[@dougierotten]

@@BeardedBored same here. But I guess youtube has figured out I am a beer salesman. Great content.

[@irunamuk]

Haham same here. It showed up in my feed and now I’m subscribed and binge watching 🤣

[@MrSupermadcow]

I'm so glad I came across this video. Opened me up to a hole new world. 👍

[@rickkaylor8554]

Good video filled with some great advice. I'm on my 3rd batch. I went out and got some air locks with a cork that work really well. I've tried a balloon but it seems to impart a rubber taste. It is fun to try different techniques. For example, after fermentation was done, I've filtered the cider and put it back into the bottle it was fermented in. I added a little sugar and let it sit for a few days. After the bottle started getting hard I just put it into the refrigerator to stop the yeast from growing. The carbonation was perfect.

[@BeardedBored]

Congrats:-)

[@tomasraask1534]

Appreciations from Sweden! I think you are a natural born teacher/instructor. Easy to follow, easy to understand. Keep up the good work!

[@BeardedBored]

Thank you very much!

[@Focused-ni9qh]

Duuuuude you are a total BOSS! Gonna make this call it Covid-Wineteen!!!

[@BeardedBored]

LOL!

[@5ecret5quirrel]

I'm so glad this video was suggested. I've been trying to crack this for years with my own pressed apple cider, without additives. The tip on the pasteurisation is the key; 82°C for 10 minutes and hope for no exploding glass bottles!

[@BeardedBored]

Glad it was helpful:-) Pasteurization can be a bit nerve wracking, but breweries do it every day. Once the lid is on your pot, just step away and let it do it's thing. If you do have a bottle blow up it should be contained in the water and the lid. I've only had a few pop, but they had thin spots in the glass. Swing-top bottles tend to be thicker, so you can always use those. Good luck on your future batches:-)

[@andrewsutton4428]

You explained that sooooo much better!!! Thank you!

[@BeardedBored]

Glad it was helpful!

[@jeramiebrehm6542]

Just finished pasteurizing my first batch. Can’t wait to try it, and just in time for Christmas sharing.

[@BeardedBored]

Congrats on your first batch and great timing!

[@utahwimmers]

Success, kinda. My 12 oz Coke bottle of cider told me it was time to pasteurize. Before that I split the test bottle with my son and we love it. When I filled my 12 oz bottles I was pretty meticulous in finding out where the 12 oz line of fluid would be. In my case it was about a thumbs width from the lower rim of the bottle which I filled about 18 bottles to. First 4 went well along with the next 4. I had 10 bottles left so I did 2 sets of 5. One of the caps in the first set of 5 blew off the top. It was loud and scared the hell out of me, glad I put the metal lid on the pot to hold the heat in. That got me looking at the earlier ones and found 2 lids that looked like they almost popped off and the fluids were all really high now, above that lower rim. 2 lids in the next batch of 5 blew off also. What have I learned? Give myself more room for expanding fluid, maybe going down to 10 oz next time. Having a blast still, love the comments everyone leaves so I hope mine can also be helpful.

[@BeardedBored]

Bottle caps can ruin your day. I nearly lost a batch of beer recently because my caps didn't seat right. I prefer to use swing-top bottles when I can, but I was out this time. For 12oz bottles I just fill to the shoulders of the bottle. Double check them all right after capping to make sure they're all firmly seated. Good luck on the next one:-)

[@jodym9878]

Thank you for that nugget on swing top capped bottles. I wanted to use them and I was looking for an affirmation on their usage.

[@clucking]

@@BeardedBored ooo, wish i had seen the fill-to-shoulder suggestion when I bottled my cider two days ago - I filled most a third the way up the neck. The plastic bottle was firm today (after 2 days!) so I'll be pasteurizing tonight using your new recommended sink-method. Oh, I put an extra tube of concentrate in my 3 gallon batch (4 tubes, 3 gallons of cider) as my wife has a sweet tooth. Maybe that's why the speedy carbonation? Fingers crossed.

[@BeardedBored]

@@clucking Good luck on it:-)

[@Denver_Risley]

"Cooler looking" is an absolutely legit reason.

[@BeardedBored]

Agreed!

[@IgorNovaProton]

I've been thinking about and looking for the method like this.I came up with concentrated juice idea but the real problem was how to stop fermentization. So simple. Thanks dude!

[@BeardedBored]

Happy to help. Also, check out my Ginger Beer video for a better way to pasteurize, lower temperature and safer.

How many of you were salivating while waiting for him to pour that bad boy into a glass? I know I was.

[@jamesh5460]

I used your method for apple cider and ginger beer which both have perfectly brewed! Great vid and thank you for posting!!

[@BeardedBored]

Congrats on the successful brews! Thanks:-)

[@mtnhooch]

I followed your recipe and it turned out amazing. Did a two gallon batch. Thanks for sharing it.

[@BeardedBored]

Congrats!

[@silverstallion4634]

I'm about to try to make a batch it looks and sounds like it's a good drink!

[@TheOnlyM1NT]

You sir have earned a subscriber. KZbin recommended someone awesome for a change. Going to try this and get some ready around Christmas. Cheers buddy. Thanks for the tute

[@BeardedBored]

Thanks so much!

[@laurinabotha126]

I was browsing around to see if I could find something or someone to explain the bottling process that actually made sense, and well, now you have a new subscriber. Thank you and cheers!🍻

[@BeardedBored]

Happy to help. You might want to check out my Ginger Beer video too. Got a safer pasteurization method in there;-)

[@laurinabotha126]

@@BeardedBored I will definitely do that!! Thank you for your posts. They really are more informative than the others I've seen. 😁

[@BeardedBored]

@@laurinabotha126 Good luck and have fun:-)

[@garytredwell5649]

I just bottled my hard cider! Will be watching the bottles and pasteurizing later this week...it made about 12 liters.

[@JamesDailyTV]

I was about to ask a bunch of questions that were answered in the description... Thank you for the awesome video!!! I'm going to try this!

[@BeardedBored]

Let me know if any other questions come up. Good luck on your batch!

[@CelebrityCyborg]

TY for posting the video. I never considered freeze distillation. Good luck with everything and keep reaching for the stars... 🤖🌐🇱🇷👍👍

[@drew9928]

"Because its cooler looking" lol sounds like me spend that extra money so I dont have to look at a balloon... thanks for the tips

[@BeardedBored]

Cool username;-)

[@christopherschaefer8279]

Great recipe and approach! I tried my first batch and halved the apple juice concentrate: bottles carbonated just fine and the resulting cider is DELICIOUS!

[@BeardedBored]

Awesome!

[@johnpruett5982]

Just finished making your recipe for apple and the cherry apple cider. Came out great. I like the apple best but the wife likes the Cherple best. Thanks for your channel.

[@BeardedBored]

Cherple is my wife's favorite too!

[@bigjplay]

Absolutely the best cider video on KZbin! Love it brother, keep em coming!!! Btw did you pasteurize the coke bottle too or just stick it in the fridge to halt the yeast?

[@BeardedBored]

Hey Thanks man!! I really appreciate that. I just parked the soda bottle in the fridge. I have no idea what temp the plastic can handle, so I figured it's better to be safe than scalded by hot cider and plastic napalm:-)>

[@bigjplay]

So I'm totally gonna try this and make your Bearded Sweet Cider and I'm also gonna do another one towards the fall where I fill a muslin hop bag with pumkin and spices and drop that into the fermenter for a week to create Sweet Pumpkin Hard Cider. 😲

[@BeardedBored]

Do it! Just find a solid recipe. I did a pumpkin mead a few years ago, but it didn't turn out because I used too much clove in my spice mix. Tiny bit goes a loooooong way. Like 1 whole clove for a 2 gallon batch would be plenty. Nutmeg and cinnamon are way more forgiving. Good luck:-)>

[@joshuastrecker8646]

Nice video! I’m going to give this a try. Next time you siphon onto the Apple juice, bury the end of that hose below the level of the liquid. You’ll introduce less oxygen that way.

[@joshuastrecker8646]

Thanks for sharing your process!

[@crusherven]

Love the video, have a batch going of this right now. Looking forward to trying it out. Not a fan of the background music, though--it's just distracting.

[@christinesorrento9245]

little did people know, at the end of this video the balloon was just reg. air and beard man was using his normal squeaky voice ...lol ex. video, very informative .

[@BeardedBored]

Aww man! Thanks for revealing my dark shame:-(>

[@bcf280able]

Just getting started. I've always appreciated the art and the rewards. Thank you for the content.

[@cphillips237]

Very Instructive, and super easy to understand and follow. Great video thanks !

[@BeardedBored]

Thanks!

[@t.k.mcdonald4216]

Just finished my second glass of cider using your process. Outstanding results. I used an empty root beer plastic bottle. It imparted just a hint of the root beer flavor even after cleaning very well. Surprisingly it was even better than the glass bottles. Thanks!!

[@gspelman]

Nice video man. Made some this winter and used the same process. Family loved it. Making more tonight. Yummy!!!

[@DCDLaserCNC]

You already create enough fart smells on your own. Hahahaha!

[@TheAtarashiiKaze]

Very enjoyable video! Thanks for sharing! Great info! I'm going to try your process.

[@BeardedBored]

Check out my Ginger Beer video for an easier pasteurization method:-)

[@owlycourt]

Thanks and thanks and thanks again! You should be a teacher. Such clear and concise info and directions, and our cider is great. (My only problem is that in the area of 2.8 million people where I live in Vancouver, Canada, not one store is stocking frozen apple juice!)

[@BeardedBored]

Thanks so much and congrats on a successful brew! I have good news. I'm currently testing an alternative to apple juice concentrate and hope to have the video up by the end of the month:-)

[@vikingfury2065]

@@BeardedBored Will definitely be looking out for your apple juice concentrate alternative video!

[@BeardedBored]

@@vikingfury2065 So far it's on schedule:-)

[@StillIt]

Ayyyyeeeeeee!!!!! He's back! Good to see you again my man :)

[@BeardedBored]

Yep, finally figured out my editing software, HaHa! Gotta get my Apple Jack video finished now:-)>

[@curtyvaile5234]

Hey! Two of my favorite guys! Wish George were on here too so I could say "Howdy" to the 3 of you at the same time! Greetings from Montana.

[@tractordave9300]

I just made it/Apple and a Apple Blueberry from my wife’s garden. Outstanding and sparkling, I waited 5 days to pasteurized, 2 cups of sugar, didn’t tell anyone of the Apple concentrate “ How did you get it sweet?” Thanks for the help

[@BeardedBored]

So glad it worked for you! Fresh blueberry sounds great:-)

[@chasetherocknroll5144]

I’ve tried this, I mixed the apple concentrate and bottled it today. Looking forward to the end result. I don’t have any helium. That sucks!

[@TreVicePhone]

Enjoyed your video & instruction. The music levels did make it difficult (too loud), but everything else was terrific. Thanks!

[@BeardedBored]

Sorry about that. I figured it out in later videos, thankfully;-)

[@julianfoncea]

I just discovered your channel and I am already an absolute fan. Tomorrow I will go to buy the ingredients to prepare my first cider. Cheers from Chile

[@BeardedBored]

Good luck on your first batch of cider!

[@julianfoncea]

@J D yes ! Tomorrow I will bottle. I made 3 liters for test I hope it works well

[@YankeeLivn]

A rubber grommet works well in the hole to put your airlock into. awesome job

[@book97addict]

Honestly, the best instructional video I've seen for fermenting! Your instructions are clear and then you have a clip showing us how you do it. Brilliant. Do you have any recommendations on how to make it a spiced hard cider? Would you add the spices right before the second fermentation?

[@BeardedBored]

Thanks so much! Best thing to do for a spiced cider is to siphon off the cider into a new sanitized jug, leaving the dead yeast behind in the first one. Add your spices, pop on an airlock and let it sit for a few weeks to steep, then do the bottling:-)

[@olysean92]

This video, along with your apple palsy episode, and all of the ingredients including a 1 gal glass jug and bottles (and syphon) are my Christmas gift to my sister this year. Merry Christmas 🎄♥️💯

[@BeardedBored]

Have fun! Also, check out my Ginger Beer video for a safer lower temperature pasteurization method:-)

[@rickeymobley2859]

In the process of fermenting my cider like your instruments will let you know how it turns out! Thanks😊

[@jolox.]

Great Video! I'm going to try that coke bottle pressure test! You can also save twist top bottles and caps and reuse them. Just rinse, fill with water, recap and ready for next bottling!

[@BeardedBored]

Thanks Jolox!

[@johnbayer3822]

This is exactly what I've been searching for! I've been brewing my own beer for a few months, but my wife enjoys hard cider. The prospect of dry hard cider, however, isn't appealing either. I can't wait to make my next brew about something she will enjoy! Thanks for this!

[@BeardedBored]

Glad I can help. I started making cider for the same reason:-)

[@seechadfarm6271]

Just started my first attempt at making alcohol at home. I’m trying your hard cider recipe. Two days in and it’s bubbling away. If I figured it right, mine is about 6% ABV potential. I really enjoy watching you, George, and Jesse. Thanks for all the info and know how that you share.

[@BeardedBored]

Glad I could help! Let me know if you have any questions along the way:-)

[@donedwards5242]

I started @ 2 years ago. Watched many of Bearded's video as well as George and the dude from New Zealand. follow the methods and it will be fine. Have made mead, wine and beer so far. Going to try Hard Cider in one gallon batches and if we like it will move up to 5 gallon batches. Good luck!

[@donpatterson8413]

B&B, I just completed brewing three batches/3 gallons of Hard Cider using flip top bottles following your recipe. I calculated the %ABV just prior to backsweetening and bottling: Batch 1 of Mott's Apple Juice = 5.8 %ABV; Batch 2 of local fresh sweet cider = 6.6 %ABV; Batch 3 of Wegman's Apple Juice = 6.3 %ABV. I'm still new to calculating %ABV, so there is an error factor to consider. Pasteurized all batches and had one bottle bomb, luckily I was using a stout aluminum pot and lid, though it scared my wife. I did have a bottle or two that was leaking out foam from the flip top, which I believed was due to my filling the bottle too high and not leaving enough head space. I waited a few weeks then had a taste test with a sample from each batch. The Mott's is delicious, carbonated, sweet and appley! The local fresh sweet cider is very tart and the Wegman's has an off taste, but drinkable. I think in the future I'll just focus on repeating this process using Mott's Apple Juice, and once I get it down I'll experiment from there. Thanks again for posting a very understandable, step by step guide for entry level Cider making. Your combination of cider brewing facts, humor and common sense has marked a trailhead for future cider makers to follow. Hope to share a cold one with you someday!

[@BeardedBored]

Thanks so much for the comment Don. I like the fact that you're so thorough in your notes and experimentation. You're doing it right by getting that solid foundation now that you've found the right juice, and documenting everything. Like the saying goes, "The only difference between screwing around and science is writing it down." So glad the video was helpful. Cheers my fellow brewing nerd 🍺😀

[@BeardedBored]

@Cynthia Baker Good luck and have fun:-)

[@andvil01]

I used this method in my first years as brewer, but then I got job at a brewery. Maybe you've heard about a swedish cider Kopparbergs. I now have the equipment to carbonate in a keg and have a counterpressure filler. Just made 60 l of cider at home. Blueberry/lime, Black (blueberry, blackberry, black currant), strawberry/lime and apple/cinnamon. Pasteurization is a great method for low tech brewing, but I like the keg method better.

[@BhaktaChase]

Love the SGC HAT

[@BeardedBored]

Thanks! You have excellent taste in TV shows:-)

[@ARSZLB]

just curious, where do you live that you haven’t seen snow in 15 years?

[@JoRosieQueen68]

Maybe in New Zealand or Australia? or somewhere close to that, he's clearly of anglo-saxon descendance and clearly not in Southern Africa so... these are my guesses, or some part of the US I guess, right under the Pacifc North-West

[@justinmichell7976]

If you increase the batch size, eg. 8L instead of 4L, do you double all the other ingredients?

[@BeardedBored]

Yes:-)

[@justinmichell7976]

@@BeardedBored thank you, great video by the way man!

[@BeardedBored]

@@justinmichell7976 Thanks!

[@Dajeffe1]

Four to six weeks to dry out before back sweetening. What if it were left longer? Can the yeast reactivate at seven, eight weeks? More? Thanks

[@BeardedBored]

Yes. Most die off, but there will usually be some in a dormant state that will wake up in the presence of a new sugar source.

[@andyrathgeber9248]

I hope so. Today I just bottled 4 gallons from last fall using this method.. Maybe bottle rockets won't be a problem after all 😝 Keep squeezing the coke bottle lol

[@kworgz0144]

Great stuff!! I've been looking for a simple way to sweeten my cider without adding artificial sweetening and this has hit the spot. Love the coke bottle technology!!!

[@BeardedBored]

Glad I could help!

[@criptin4075]

Why not just use campden tablets and potassium sorbate? Alot less effort and more effective to stop fermentation..

[@andyrathgeber9248]

@@criptin4075 if you're going to keg it, that's the way to go, but if you're bottling, it's impossible to do without opening the bottles, which kind of defeats the purpose

[@Just_The_Average_Dude]

The cider turned out awesome. My capper broke so beer bottles were a no go. I used wine bottles. During the pasteurizing process I blew 5 corks lol. I probably lost the carbinization but I as long as the taste remains I am happy.

[@BeardedBored]

I did that once too. Figured out that's why champagne and sparkling wines have that tapered cork to hold the pressure. Wine bottles usually can't hold the cork. You might want to pick up a case of these - amzn.to/2RLKtmE. I keep regular capped bottles as my last resort since I started using swing tops:-)>

[@Just_The_Average_Dude]

@@BeardedBored Thank you. I believe that I will buy a couple cases.

[@CopperHueCollectionsChippewa]

I have watched a lot of these videos and yours by far is the best one, thank you I will be trying your process.

[@BeardedBored]

Wow, Thanks so much! Good luck on your next batch:-)>

[@Xrated]

You could use a sous vide setup for pasteurization

[@BeardedBored]

Someone else mentioned that, too:-)> Gonna put it on my Christmas list.

[@Airborne-tb9hz]

Great video , just one question how much weed do you smoke a day

[@BeardedBored]

Sadly, I smoke zero marijuanas. Once it's legal, probably a lot.

[@eevie]

Thank you for a chemical free method. Those allergic to sulfites appreciate you very much. :)

[@BeardedBored]

That's one of the reasons I wanted to do it. I sometimes get headaches from sulfites.

[@eevie]

I'm sorry to hear that. That is how mine began with a 24 hour migraine.....then it progressed to swelling all airways shut. So, please be careful of sulfites...

[@BeardedBored]

@@eevie Dang, that's awful!

[@oliverj9366]

Great video! Love how the information was given, and I really dig your style!! Thank you!!

[@BeardedBored]

Thanks so much! BTW, I came up with a safer and easier pasteurization method in my ginger beer video if you need it;-)

[@TeeLeigh66]

Bottle bomb = glass fragmentaion grenade. 😕😢😲😵

[@lieslikelove]

No shit

[@stanford2444]

Had a bottle explode during pasteurization, I am assuming I didn't have enough head space in the bottle(?), rest was fine.

[@BeardedBored]

Sorry that happened. It's definitely sucks to clean up. It's possible it was over filled. I just try to aim for the shoulders of the bottle as my level. But it's also possible the bottle was weak, or had a tiny crack you couldn't see. I've had 3 or 4 pop over the years. All of them were reused beer bottles. Most of the time I try to pasteurize in swing-top bottles since they're thicker glass and haven't been handled roughly. My suspicion is that in the course of being packaged, shipped, stocked purchased, etc. some used bottles may develop micro-cracks. They were pasteurized at the brewery before they came to the store, so technically they should handle the process just fine, but occasionally they fail in our kitchens.

[@dirtyblond2332]

Been brewing and distilling (for educational purposes only) for 20+ years, and gotta tell you, I learned something new with this !!! Always had an issue with trying to figure when my ciders were carbed up once in a bottle. Ultimately, just dedicated a line on my triple tap for ciders to carb in the keg, but that meant I couldnt share a few bottles with others. Your plastic bottle "Tattle-Tale" is so simple, yet so ingenious. Got some bottles sitting in the cooler now with some Amber Ales and a bottle of, um, alcohol fuel... ;)

[@BeardedBored]

Glad I could help! I wish that bottle was my idea, but I picked it up on a brewing forum several years ago. My friends lawn mower runs on alcohol fuel too;-)

[@TheWebMindset]

Nice! Going to try this for sure. Well done.

[@davidcruger2237]

Very nice; I've been wanting to do this for a while

[@janedoe9421]

Damn can I have one??😆😆😆😆

[@chuckdontknowdoya6100]

How about a video on ginger beer.

[@BeardedBored]

You got it! I'll do one for the holidays:-)

[@chuckdontknowdoya6100]

Outstanding greatly appreciated thank you

[@wannadrive17]

This is a great video, just finished my first batch! Cheers!

[@BeardedBored]

Thanks, and congrats on your first batch!

[@rickvilloresi3374]

I use honey or turbinado sugar (sugar-in-the-raw) to sweeten my ciders and meads. I have also used Monkfruit sweetener which I have found tastes pretty good and is not fermentable.

[@BeardedBored]

I'll have to try the monk fruit. Thanks!

[@chrisconstantino9827]

Just saw your apple jack video, and now this. You sir, are a genius and have one more subscriber!

[@BeardedBored]

Wow! Thanks so much. Glad you like the videos:-)>

[@Xrated]

You could use a sous vide setup for pasteurization

[@drywater_]

I came to the comments to suggest this. You beat me to it

[@knight848484]

Ditto

[@kimness7796]

Good vid! How about adding a pound of sugar first to raise the proof?

[@BeardedBored]

That would definitely do raise the proof, probably to around 10% to 12% for a gallon of cider. You'll definitely need to use champagne or wine yeast since the alcohol content will get high enough to kill less tolerant yeast varieties.

[@vikingfury2065]

Hi Kim, at what stage would you add the pound of sugar?

[@BeardedBored]

@@vikingfury2065Before you add the yeast. Sugar is food for yeast so mix it in in the beginning. But for your first batch I'd just go with the original recipe to get a solid base of experience, then start experimenting with future batches. You could even start both batches at the same time to see how they compare.

[@vikingfury2065]

@@BeardedBored Thank you for the words of wisdom, I think i'll just stick to your tutorial recipe and procedure MANY times and perfect that before i start experimenting lol

[@BeardedBored]

@@vikingfury2065 Have fun:-)

[@galacticwarlock2271]

Easiest method with the smartest use of the jugs container. This idea is easy to replicate.

[@dukethunder214]

Hey man, found your channel by accident, but I got pulled in from these very interesting videos, I'm in the works of checking out your videos, a BIG HELLO, from North Western Ontario Canada.

[@BeardedBored]

A BIG HELLO right back at you, Duke! Glad you like the videos:-)

[@LaunceBugbee]

Best cider video on KZbin! Minus the mention of packing and sending, that's illegal without a special license.

[@BeardedBored]

Good point. Luckily I don't have any friends, so I don't have anything to worry about:-)

[@fasturbo7894]

I would love to see you make a small cider series making ciders and beverages out of various fruits like peach and raspberry! It would also be cool to include some of the variability you mentioned such as getting a sweeter vs drier cider including different undertones. Love the video man!

[@BeardedBored]

That's a great idea! I'll put that in my notes for future videos. Thanks:-)>

[@joannaherrick2215]

Agreed. I've been looking for something like that, but no luck. 🤔

[@martinbenton742]

I dam near swallowed my Skoal at the end! Great video.

[@comesahorseman]

Great tip on icing buckets, I'm looking for a fermentor just that size. Thanks much! Subbed.

[@BeardedBored]

Thanks John! Glad I could help:-)>

[@zambini52]

Dude well done. Really enjoyed this video! Very funny and thorough. Thank you.

[@BeardedBored]

Thanks man. Cool username:-)

[@MrDoomperson]

Nice and relaxing video. Already knew the process, but your coke-bottle idea is awesome.

[@BeardedBored]

Thanks Anders:-)

[@markcottrell4058]

i make my own flavored moonshines i guess you can say. but i made a batch of this hard cider as your video shows and i must say dam good. thanks for the video you did a dam fine job of showing how.

[@BeardedBored]

Thanks so much!

[@benclark3083]

A cool idea would be to rig up a pressure gauge on the coke bottle cap. That way you could more easily dial-in sweetness to carbonation ratio. Great idea to pasteurize the bottles. I tried sweeting with stevia but it left it kinda dry. Going to try this soon. Thanks

[@BeardedBored]

Thanks for the idea brother. That's some proper home brew nerding:-)

[@benclark3083]

@@BeardedBored It's what I do.

[@ricksanchez2090]

www.homebrewfinds.com/2011/02/build-spunding-valve.html

[@Colette.]

I am the newest of the new to home brewing and I'm so glad I happened upon your channel. I have picked a bumper crop of apples from my tree this year and have made a small batch of cider with some of them. I want to make hard cider with it but being new to this, I could use some guidance. Do you have any videos that could walk me through the steps? I am picking up a 54 litre glass demigiana tomorrow but that is the only equipment I have besides the natural cider. Thanks again for the great content.

[@BeardedBored]

I'm so glad you're jumping in to the hobby and I wish you the best. Do you have a way to crush and press the apples to collect the juice? If not, then you've got some stuff to get. Here's a list of stuff I recommend: 1. Apple scratter or grinder - you can use a food processor and do small batches but it takes a lot longer. 2. cider or wine press - or you can use mesh bags in a mop bucket wringer, but it's not as effective 3. Auto siphon to transfer the juice, then decant the finished cider later. 4. Hydrometer for measuring the sugar content of the juice 5. sanitizer 6. bung and airlock for the demijohn. That should get you started thinking in the right direction, but I highly recommend you check out some other people's videos on KZbin for a lot more detail since I don't have a video on cider making from fresh apples yet. But I think my cherry cider and my ginger beer videos will be helpful for answering some questions I left out in this video and for covering a safer, lower temperature pasteurization method. Also, make sure the demijohn is on a strong table tall enough to make siphoning easier when it's time to rack or bottle.

[@Colette.]

@@BeardedBored t Thanks for the speedy response. I made the cider using a crockpot method. It tastes delicious and I'm sure it will be even better as a hard cider. I appreciate the advice and the tips. Keep posting those great videos 😁👍

[@cosmicbrambleclawv2]

Just finished my first batch last night :D It's been aging for a few months cause I've been busy, but tastes really good. I DID add a second can of juice at the end to get a even sweeter result (still a little dry for my pallette but it tastes great) and given the weather lately it only took 2 days to carbonate but now I have 13 (including the tester Pepsi bottle) bottles of cider to enjoy 👍 soon as I get another bottle of apple juice I'm gonna have a crack at the cherry one cause I have that exact juice in my fridge and I need to use it/drink it xD I'm excited for that one :D My friends and sister also want me to tell you they love the recipe xD

[@BeardedBored]

Glad to hear everyone likes it 🙂

[@stangodbey4789]

Dude I enjoy your videos a lot. Thanks

[@BeardedBored]

Thanks!

[@johnk7093]

So, I just put wine in my oak barrel, will be putting in Evan Williams BnB... and decided to look around your channel... found this... and will be looking into this at some point... maybe even putting this in my barrel after the whiskey at some point.... no CO2 though.

[@BeardedBored]

Nice!

[@woosix7735]

Cool!

[@frikkiesmit327]

It looks great!!!!

[@BeardedBored]

Thanks!

[@ltraina3353]

Wasn’t expecting that outro...too funny!!

[@BeardedBored]

Thanks:-)

[@danielenriquez3252]

This video is perfect. Good stuff. Thanks for sharing.

[@BeardedBored]

Thanks:-)>

[@wackyduck3]

You can use a sous vide machine to heat up water to the perfect temp too.

[@BeardedBored]

I really want to try that.

[@PaddyByrne931]

Cool, hello from Ireland

[@BeardedBored]

Hello from Texas:-)

[@kylebatiste123]

great video, very informative

[@BeardedBored]

Thanks!

[@mikoyanfulcrum1]

I love this!!!!

[@BeardedBored]

Thanks!

[@ccari143]

Love the channel name!!!

[@BeardedBored]

Thanks!