Bottling homemade apple cider

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So last weekend we finally bottled our cider.

During the fermentation period we've learned a lot and we had to throw out the first batch (the one that was dry-hopped.). 

Also, forgot the time on a batch of mead and it went over time with 4 weeks. so out with it as well. Better luck next time.

Cider batch #2, 20 liters, was put on fermentation on September 27, 2016. A lot of it was covered in Homemade Apple Juice/Cider.

Picture of siphoning from one fermentation barrel to an other

The timetable that worked. Even if it can be optimized a little. I think that the key was to add the extra sugar, the apple-sort that I used was kinda sour, and not adding sugar rendered the cider undrinkable. The key is tasting, a lot.

Date	Action
September 27, 2016	fermentation start 20 liters
October 8, 2016	moved to second fermentation barrel, added 2liters of freshly pressed juice. 21 liters
October 15, 2016	tasting, added 1 cup of sugar
October 23, 2016	tasting, added 1 cup of sugar
November 11, 2016	tasting, added 1 cup of sugar moved to other barrel. 19litres
November 20, 2016	had stopped, added more yeast to start it again
December 10, 2016	stopped again, added 6grams sugar per liter to get bubbles in the bottles. Bottled
December 24, 2016	drinkable, hopefully :)

Picture of bottle cleaning, the quick way

Just a quick tip on the bottle parts. You basically have 2 options, either to buy new or re-use. We went with the re-use option, a friend was able to get a box of used ones from a local pub. Doesn't hurt to ask, right?

Before bottling into used, a real good cleanup is needed. All the sediments need to go, otherwise your freshly brewed cider will turn bad. So a bottle cleaner is a good investment, shouldn't cost more than a few bucks. If you are like me and think that it is boring work to clean 40 bottles, why not attach the bottle cleaner to your nice electric screwdriver and get the power boost. 

Picture of the actual bottling process

Lastly, the actual bottling. We used a pump siphon and a bottle vent. (one that you press to the bottom of the bottle to open and when you pull it up, it closes automatically). Really easy to use. Be sure to not bottle the last liter as it is mostly yeast. Keep an eye on the quality when it pours down the pipe and just stop when its not clear anymore.

Hope this was informative enough for some of you out there.

How to make Homemade Apple Juice/Cider

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We've lived in our house for 2 years now and I've wanted to brew my own cider from day one. Last year our apple tree produced the might number of 3 apples in total, so no cider for me.
This year, a totally different story as you can see in the picture below.

This is the first time I try to do this so the process might not be optimal and I am sure that things could be done better.
The goal of this post is to have at least one bucket that has started the fermentation process.

Things you need

• Sturdy buckets, heavy duty. Not the $1 ones.. it has to be able to take a beating
• Kitchen knife
• Cutting board
• Fruit press
• Ladle
• Some nails and a wood stud (45x45 mm)
• Saw
• Hammer
• Fermentation bucket with a lid (I used 30 litres)
• Fermentation lock
• Yeast
• Cup (for tasting!)

First we need to create the tool to use for crushing the apples

The apple crusher

There are many tools that can be bought for crushing the apples but why waste the hard earned money when all you need is some wood stud, a saw, a hammer and some nails to create your own crusher.

Home made apple crushing tool in action

The process

Apple juice flowing into a fermentation bucket

1. Collect apples
2. Cut apples in 4-8 pieces depending on size, throw them in a sturdy bucket
3. When you have a 2 or 3 layers of sliced apples it is time for the crusher. This part is good training.
4. When you have crushed apples, Pour them into another bucket.
5. Repeat steps 1-4 until you have a filled bucket
6. Fill the fruit sack in the press, try pressing a little with the ladle
7. Use the press
8. Repeat 6 and 7 until you cannot move the handle
9. Empty the fruit sack in your compost.
10. Repeat until you have filled the fermentation bucket.

The Yeast

Fermentation bucket in action

Yeast eats sugar and produces alcohol and dicarbon oxide. The higher sugar rate of the in going liquid, the more alcohol there will be.

The yeast is added to the fermentation bucket, read on the package how to do it. Some require some pre-activation steps. Also read what temperature your yeast works best in and store the bucket in that temperature.
I decided to use champagne yeast for my batches. There are hundreds of different yeast cultures to chose from, but this felt right for me.
Add the lid and the fermentation lock. Fill the lock with water to the line and wait.

My plan is to do 3 batches. 

223 grams of hops being weighted

• Über hopped apple cider (24 liters and 223 grams of fresh hops)
• Hopped apple cider (24 liters and 70 grams of fresh hops)
• Apple cider (just 24 liters)

So. The first two batches need hops, luckily enough we planted some last year and it is ready for harvest now as well. We did a little pre-tasting of the hops last weekend and we think it could be cascade but I am not sure. We found it in a private garden and they did not know what kind it was.

So, remember that I've never done any of this before so it is a little bit experimental. Reviews on the outcome will come later. 

OK, so I could read up on how to dry hop cider but where is the fun in that. My best guess is to add the hops into the fermentation bucket after the yeast has been added, before the lid is put on. And then filter them out during after the fermentation is done. That way they should be protected from oxidation by the fermentation lock.

Apples in a wheelbarrow

So. Now to continue with batch 2 and 3, the wheel barrow is full and waiting :)

Be sure to find out how it went in the next post.

Happy brewing