Cider making made simple at home

Please have a look at Onslowsdry short video on YouTube at :

What do you think?

Solid. I want to tip a pint with those old chaps. Old timers have the patience thing nailed down…waiting a year before cracking the first bottle.

I would recommend pressing over using a juicer. Most electric juicers have high speed blades that produce friction, creating heat and draw in large amounts of air which can lead to oxidation. The exception being a cold press juicer. I also recommend hitting your juice with pectic enzyme and campden 24hrs prior to pitching the yeast.


The temperature rise is limited to a max. of 2oC (Breville data available on the net) and no more than you could expect on a warm versus a cold day. On the pectin front, the contact time between juice and pulp is almost zero allowing no time for pectin to be extracted from the disrupted cell walls. I have yet to have any problem with pectin hazes. I add no pectolytic enzyme and all of my ciders after fermentation are crystal clear.

Oxidation for any method is a given. However, our method is so fast that the integrated exposure time to air is much reduced over “pulp and press”, with the possible exception of the final juices out of the straining bag.

I have not found it necessary to sulfite any of my batches, the juicers are easy to sterilise and this coupled with thorough washing of the apples has proved sufficient in each and every case.

Upon checking, 2 oC is probably overstating the heating effect see: ... -Yield.pdf

In addition to aiding in clarifying the pretreatment not only knocks down wild yeast and bacteria, but also reduces enzymatic and non-enzymatic browning. Both of which are well documented.

The video gives no mention of proper blending of varieties to achieve a well balanced cider, attention to things such as pH, tannin levels, proper yeast selection, fermentation temperatures, etc. Nothing wrong with your method if it works for you and you are pleased with the results. I run 30+gals a year of fress pressed cider, several of which are hard to find cider varieties, and find its worth the time to take a few extra steps.

The SHORT video was crafted to show how SIMPLE cider making can be.

If you have backtard apples or access to nature’s apple offering why not buy a couple of juicers off ebay and give my method a go. Better than chucking good apples onto the compost heap.

If you’re interested check-out my full story which appeared on the Gardden-NZ website last week. See: ... imple.html

Sweet video. You have shown almost exactly how I made my own cider in 2011. I too used a juicer. I made 3 gallons, which took me about 8 hours but your video has shown me some major shortcuts that will save me a lot of time in future years. My cider turned out overcarbonated and extremely tart – I’ll need to dial down the tart apple contribution for better balance next time. But I suggest adding some crabs for a little astringency.

This method works great. To anyone who is looking at using a juicer to make a small batch of say 3 gallons or less, go for it! You will not be sorry. It really works great.

EDIT: I see now that Nevin made 64 gallons of cider with this method! Wow! That is really amazing. I suppose once you’ve got the process streamlined it can go very quickly! Just be careful not to overheat your motors!! :smiley:

Thanks Dave for your supportive feedback and comment.

In 2011 we started with a relatively low powered machine - 450W. It was this juicer that, on its own, produced the 64 gallons of apple juice over about eight batches. Even after all that the motor was running sweetly with overheating never a problem. We have now moved up in power rating to 950W and 1200W. Using two machines is more to do with clearing the ejection lid and brushing off the SS basket mesh rather than letting the machine cool. At these higher power ratings you can process apples through the juicer at a faster rate. The JE4 (US equivalent Juice Fountain Elite) will “eat” 2.5kg of apples a minute and give a 65% by weight juice yield. I note that the most recent models from Breville claim even higher juice yields (not quantified) with a usefully larger feedtube at 84mm.


It’s a well made video…clean, quick, to the point. What is accomplished by criticizing it?

Nice little video. Makes cider making look easy enough. I feel BB makes good points though.
IHMO he wasn’t criticizing the video only providing recommendations for improving the process. There are many ways of making the same product some just refine the process more than others.


What I am about is trying to get more people using their apples and making sweet or hard cider. People who have never previously thought this within their reach.

i can talk about the bacterial delta-decarboxylation of 2-hydoxy-butandioic acic, otherwise known as the malo-lacto fermentation, with the best of them. That is not the point.

i want others, mainly middle aged men with time on their hands and lots of backyard apples in the Fall, to get together and have a fun-packed sociable time. They will make good use of their apples, which otherwise might be left to rot, and have the enjoyment of sharing and enjoying their ciders.(I know from YouTube analytics how many are watching the video, what sex they are, what age group they are in etc., etc.)

If they want to take the hobby further and become expert in their own right, well great.

As the Scillonian Road cider co-operative we have great times together and the six of us now enjoy a range of sociable activities, away from the wives who do their own things, and cider has played a big part in bringing us together as a group. I recommend it.

A couple years ago I made a cider using a “juice man” machine. Very laborious.

When I get some free time I will watch your video for tips.

I didn’t do anything to my cider. Fermented naturally. And it was a single fruit cider. Very tart. Probably only in the 3% range.

Next time if I don’t have access to other varieties of apples I will add some frozen concentrate to give it a mix of fruit.

Our story is told in an interview on 18.3.13 by BBC Local Radio Surrey and Sussex, here in the UK :

I now have a juice and strain blog see :