CUJO I have work in 4 hours. It just happens bro

We have 1 apple tree but what a crop this year! Amazing. Need a press...

I'm thinking I'm pretty keen 4 this gig

@nuff said Thanks.Forgot to add when you thaw out the berries put them in something and mash your fruit with a potato masher and add your yeast and let the yeast ferment on the whole fruit for like 3 days. then press the juice and let it finish fermenting in your carboy

@@Adol666 why? just curious?

@@dizz1212 What are you asking about the Freezing or letting it ferment on the fruit

@@Adol666 the pre frementing the mash

@@dizz1212 This is the way they make wine from Grapes. You extract more flavor tannins and color this way. Starting the ferment on the fruit is healthier for the yeast too. In the end you end up with a richer color and more complex flavor than if you just use juice. Also when you do it this way punch down the cap 2 times a day

I love making the videos for you all. It can be tough sometimes when you are editing for 6 hours straight...but getting comments like yours keeps me powering through. Thank you James!

Thank you Lucas

@@ChilliChump 9

Excellent thanks ! :)

I wonder, how might pears do in a homemade mead? Have any experience with that?

Love the vid a lot. one question: you have it on a black and decker workbench and mention needing helpers to hold it down. Why not just pop the pegs in the bench, turn the mangle/whatever it is 90 degrees and clamp it tight in place?

@@sluttybutt the bench was a little too heavy and the force of turning the handle meant the whole thing wobbles without a little support. I do something a little different now

Thanks for the clarification Chump. Good for new brewers to understand this

That annoyed me. Ive watched many homebrew videos and going over it all over again did not contribute in my opinion. There you go, Chilichump, go figure how to appease both differing views.

Why is this so important, I've been home brewing for years, haven't given hardly a lick about sanitizing and I've never gotten sick or anythin, and the "off" tastes of the wild yeasts I find I actually enjoy they can often lend a quite pleasant fruity smell.

Apearciate!

S pekar Wood pieces

Thank you for the lovely words Eleazar! I am really glad you are enjoying my videos. By the way, I have a new sauce video coming out in 10 minutes time! My wife and I do make a great team...one day I may even get her in front of the camera. But for now she is providing me with lots of support and encouragement for my passions and my channel, which can sometimes be quite challenging to keep on top of! Have a great weekend!

@@ChilliChump Thanks for your answer. I am going to watch your most recent creation. Enjoy your weekend

I just had to add a comment... if you are making a hot sauce using rococo and "a hotter one", then holy smokes, that is going to be properly hot! I grew rocotos's and they are about as hot as I can manage! lol 😂 so how was the sauce?

Thanks Brian. It takes a bit more work, and a lot of organising, but I think it is worth it to have the video all in one. I am busy doing a couple year long fermentations, that is going to take some planning to keep on top of that! Thank you for watching!

@@ChilliChump I've done beer and kombucha. But after watching some of your videos I ventured into hot sauce and sauerkraut. The hot sauce is smelling great.

Buy a juicer

Or a blow dryer on low heat if your lactose intolerant like me & dont have milk in the fridge

lol...I missed a trick there. I was so tired when I finished up this video though so it didn't cross my mind!

Leave... just leave

@@wombo7363 You beat me to it by 10 months

@@0x715C I see what you did there 👀

My pleasure! And welcome to my channel!

I never sanitize and make lots of mead as well as cider. I have never had one go wrong. Therefore I think that sanitizing is bs ...

@@long9767 not bs just belt and braces. I clean the fermenters with no rinse steriliser to get rid of wild yeasts but the buckets just get rinsed out with hot water.

Thank you for the very kind words my friend!

Thank you!

Thinking the exact same thing the entire video

@@d3m3nt3d8 Me too . LOL Viva Suid Afrika

Sounds tasty strawberry cider love strawberries

Thanks Patrick! I will be doing a few more alcohol fermenting videos in the coming months, so I hope you stick around for those too! All the best, CC

Thank you! And welcome to my channel!

Jim Yost Because Perry is just as good as pear wine?

Do you mind sharing the recipe?

@@MsSMR91 ~ Here's the second part: The way I make the yeast starter is to put a one cup pyrex measuring cup on a stove eye set on 3, and add 1/4 cup of spring water and let it heat up to human body temperature (you can tell by putting your finger in it as it heats up). After it reaches my body temperature I take it off the heat and add the yeast. The yeast will clump up so I break it up with a plastic knife. While the 1/4 cup of water is heating up I put a two cup pyrex measuring cup on another stove eye set on 4 and I add a cup of spring water, and I let it heat up to my body temperature. While it's heating up I add a tablespoon of brown sugar to it and dissolve it. After it heats up to my body temperature I take it off the heat. Then I gently stir the yeast and using the tablespoon I used to add the sugar to the water I scrape the clumped up yeast off the plastic knife and gently stir the yeast until the clumps are dissolved (you don't want to briskly stir the yeast because it is very delicate and if you stir it too hard you'll kill a lot of it). Then I pour the yeast water into the sugar water, and I pour them back and forth until there is no more yeast in the one cup measuring cup. Then I let it sit for four hours. It will start foaming up and you'll have to stir it back down into the liquid. You'll have to do that numerous times for the first two hours. I keep the cup covered with a pot holder to keep the fruit flies out of it (for some reason fruit flies love a yeast starter). Then after four hours (which is 24 hours after I put the campden in the mash) I slowly pour the yeast starter into the middle of the mash. The way I do it is to stir a hole in the middle of the mash and take a plastic mason jar funnel and push it down to the top of the mash and slowly pour the yeast starter into the funnel (I do it really slowly). You want the yeast starter to say in a blob as much as possible because all that sugar in the mash puts it in shock and kills a lot of it. Then I put an airlock into the grommet in the bucket lid and I put the lid on tight (make sure the airlock is filled with water up to the fill line). Then I stir the mash every day for the first two days, then every other day for seven days, then after seven days I strain out the pulp. The way I do that is to take a coarse strainer and dip out as much of the pulp as possible squeezing the pulp in the strainer to get as much wine out of it as is reasonably possible (I dump the spent pulp into another empty bucket), then I put a five gallon paint straining bag in a clean empty six and a half gallon brew bucket and I slowly pour the wine into it. I put two big rubber bands around the top of the elastic on the straining bag as that will keep the bag from turning loose and falling down into the wine. After the bucket is full I take out the straining bag and set it over into another empty brew bucket and squeeze as much wine out of it as is reasonably possible.Then I empty the pulp out of the straining bag and wash out the bag. Then after I have the wine strained I pour it into a five gallon carboy (there is usually a quart of wine left so I pour it into a quart mason jar and put it in the refrigerator with the lid set firm but not tight, as the wine in it will keep slowly working off even though it's in the refrigerator). Then I put a plastic carboy sleeve on the carboy and insert the airlock in it and I let it sit for sixty days, then I rack it into another clean carboy ("racking" is the winemaker's term for siphoning the wine into a clean empty carboy). The reason you want to do that is because there will be a fair amount of sediment in the bottom of the carboy which has a lot of dead yeast in it which can ruin the wine. I usually lose close to a quart of wine at that first racking so I use that quart of wine in the refrigerator to top it off. Then I rack it again after ninety days. I always lose a little bit of wine so I top it off with a similar wine (you don't want to top off a white wine with a red wine and vice versa). Then after another ninety days I rack it again. Then after another ten days I bottle it if it's clear. If it isn't clear I might let it sit for another thirty days. Then if it still isn't clear I filter it with a Buon Vino wine filter. I use the #2 filter pads as the #1 pads filter out too much of the taste. The #2 pads clear it as clear as any commercial wine. If you're going to get into winemaking you'll need a lot of equipment in order to do it the right way. You can get everything you'll need from most of the online winemaking suppliers. The one I keep going back to is Label Peelers. They have a huge selection and their prices are usually lower than most of the others, plus their delivery time is really fast. Plus they are really good people who are really easy to deal with and who bend over backwards to help you find what you need (I should get a job as a PR guy for Label Peelers you're probably thinking).

@@MsSMR91 ~ KZfaq wouldn't let me post the whole comment because it was too long so I broke it up into two parts. Here's the first part: I assume you're referring to pear wine. The winemaking gurus say that it's best to get the pears off the ground shortly after they fall off the tree and not to be picking them off the tree because the ones that fall on the ground are fully ripe. They say that if they start to have a few brown spots (rotten spots) that that's ok, but that you don't want to pick them up off the ground if they're really brown and soft.They also say that the bigger the batch the better the wine turns out. I've tried different size batches and I have to agree. I've found that a five gallon batch turns out tasting better than a three gallon batch made from the same fruit at the same time. The gurus say that making a one gallon batch of any kind of wine is a complete waste of time. So I always shoot for getting enough fruit to make a five gallon batch. If you want to try making pear wine I suggest that you get enough pears to make a five gallon batch which will be around five gallons of pears for a light-bodied wine, or seven or eight gallons of pears for a more full-bodied wine. The way I do it is to wash the pears in a sink full of water, then cut them into sixth's or eighth's depending on the size of the pears. I put the cut pieces in a six and a half gallon brew bucket as I go. Then after I have them all cut up I grind them in a big hand crank meat grinder. The one I have is a # 32. You can buy one like that at Harbor Freight. I use the big open blade (two oval shaped openings) because the next smaller size blade will grind the fruit too much and the wine won't clear. The same goes for grinding them in a food processor or a blender. I don't get the seeds out of the pears, I grind them stem and all. Grinding the pears will break some of the seeds but very few percentage wise (I think the broken seeds add a slight tart flavor to the wine which is a plus in my opinion). I grind the pears into a large rectangular tupperware container and when it starts to get full I dump the mash into a six and a half gallon brew bucket. Then I repeat the process until the all the pears are ground up. The bucket will probably be nearly 2/3 full of mash at that point. Then I add water (either spring water or well water, tap water won't work) up to the five gallon mark (there are graduation marks on the side of the bucket). Then I add ten pounds of sugar to start with. The way I add the sugar is to use a stirrer that I made to go in a cordless drill (I made the stirrer from a 2' long plastic miniblind stem and two big zipties cut down to about 6" each). You don't want to add the sugar too fast as it will clump up in the bottom of the bucket which makes it several times harder to dissolve. Then when I have the ten pounds of sugar in the mash I take a hydrometer reading to see what the alcohol content will be. The way I do that is to get a big coarse strainer and push it down to the top of the mash and dip out enough liquid to fill a tall narrow glass, and I put the hydrometer in it. You won't be able to get a correct reading by putting the hydrometer into the mash because it won't be able to float. I like to bring the alcohol content up to 13% or 13.5% (the reason I like to get the alcohol percentage up that high because that high alcohol content will preserve the wine so that you don't have to add sulfites or sorbates to preserve it). That usually requires more sugar, maybe two more pounds. I also add water so that the end result is that the bucket is full up to the six gallon mark (the top outer ring on the bucket) and with the hydrometer reading being at least 13%. The reason I want that six gallon amount is because after the initial brewing is done I'll strain out the pulp which will be a round a gallon, so that I'll wind up with a little over five gallons of wine. After I have the level up to the six gallon mark I add six campden tablets crushed in a mortar and pestle. I stir the campden powder in and put the lid on the bucket loose (not tightened down) and I let it sit for twelve hours. The campden (potassium metabisulphite) will kill all of the wild yeast, bugs, and bacteria from the rotten spots. Wild yeast is what gives wine a homebrew taste which makes it taste kind of like sherry wine (cooking sherry) which some people like but I don't. As soon as the metabisulphite hits the water it starts turning into sulfur dioxide gas which will almost completely escape from the mash after 24 hours. Twelve hours after I add the campden I add nine teaspoons of acid blend, four teaspoons of yeast nutrient, half a teaspoon of tannin powder, and half a teaspoon of liquid pectic enzyme, and I stir them in. If the mash is somewhat brown at that point (from rotten spots in the pears) I add a heaping teaspoon of vitamin C powder as it will finish off whatever corruption the campden didn't get and it usually bleaches out most of the brown color. Then I put the lid back on loose. Then after eight more hours I make a yeast starter. I use Lalvin EC 1118 winemaker's yeast. Some people use baker's yeast but it will give the wine somewhat of a homebrew taste.

Thank you

hey, so how was it?

Better to boil than using tablets for sterilisation

I did try actually! But it didn't really work too well. I think my drill is maybe a little fast. And thank you!

Get hold of an old bread maker, the motor and gears from those are spot on..

@@amphion_au You are giving me ideas! My wife is going to kill me if I start up too many more new projects though!

Use a chainsaw conversion. 20kg in 30 seconds flat.

@@ChilliChump I used a car wiper motor (they are geared way down and have 2 speeds), used a small bike gear on motor and large gear on a bread mill to reduce the speed to ~ 1 RPM at the mill. Grinding wheat to very fine only used a few amps at 12v. I just ran it off a 12v 5amp power brick . Ran fine off a 19v laptop supply but was way faster. The biggest problem was we kept wandering off and forgetting to check it...

Thank you!

Thank you

I have realised after releasing this video that there are a few different definitions of cider out there depending where you are from! I must try a few of these other types for sure. With this cider I was trying to replicate a local pear cider I enjoy at the pub now and then, from Bulmers.

@@ChilliChump thanks for the reply. I think you did a pretty good job if Bulmers is what you were aiming for. There are also specific pears that make up Perry which is basically pear Cider but you will have to check on that. Oh forgot to mention I followed one of your recipes, the slow cooker ketchup but as I didn't reduce it down I just blended and bottled without sieving. My friends love it so thanks for that. Next time I will give the fermentation method a go 🌶🌶👍

@@nigef334 What constitutes as real cider depends on if you're thinking about old traditional cider making (where they fermented in open or caskets with airlocks using only the natural yeasts, before they actually properly knew what yeast was and how to control it) or if you're thinking about something like industrialised/modern cider which is mixed with for example sugar water or taste-modifiers. There's a lot of ways to make cider and there's no correct way, you can in fact make clear cider just picking the correct strain of apples and still ferment it naturally. What you're talking about is making a cider that is historically how they used to do it. There's a lot of factors depending (do you cold-crash, use chemicals to clear it, do you let it ferment completely, what yeast do you use, type of apple strain) on if it becomes cloudy or not and it doesn't really affect the taste a whole lot. Doing it without natural yeasts lets you control the fermentation a lot better and the end result is much more repeatable (you can even mutate your own yeast if you want). There's several types of yeasts to pick from, using beer yeast gives a sweeter taste (yeast dies before eating all the natural sugars, experimenting with ale yeasts are often done and you can get a krausen which protects the cider more from wild-yeast), specific cider yeasts create more of an ester taste and wine yeasts give more of a tiny wine taste. I used normal wine yeast my last batch of apple cider, wasn't horrible but from what I prefer I wouldn't let it completely ferment dry as it becomes almost sour from the lack of sugar, the further you let it ferment the more the apple taste goes away, readding apple juice (which there's nothing wrong with, just be aware that it can kick-start a new fermentation cycle) afterwards gives a really fruity and smooth taste and the drink itself packs a punch. I never found a type of Bulmers that I've liked but there's a lot of homemade apple ciders that I've made that I've completely fallen in love with and I have tasted naturally fermented cider a few times and it was always so-so, drinkable but not enjoyable. That's my experience from it though so of course it depends on the person. Also I'm aware that those natural yeasts live on the skin of apples but are the same benefitial yeasts actually on pears when you're making perry?

@@ChilliChump Doesn't matter if you make 'proper' cider. If you enjoy making and drinking it, it's good.

Lekker!

Duuuuuuuuuuude literally me when I started the video xD

Lol me, too

Lol you answered my question.

Was trying to place his accent. Thanks

How did you know I was gonna be here hahahahahahahaha

Snap! 😂😂 he does sound South African as well 😂

Haha indeed

@@DraconZa he is from South Africa btw.

😆

that sounds worth a try! one of the best things about travelling around east Europe in the 1980s was getting drunk with the locals on all the mad, cheap, crazy-ass, and exotic fruit spirits that we couldn't get in England.

Thanks Mike! You could use the wild yeast, but there is an element of risk there, because you may get a yeast or bacteria that will result in something funky. I have a limited amount of pears so I don't really want to risk it....I want repeatable results.

Got it! Cool stuff!

The KZfaq algorithm has let it's self go

pear* and same

@@TheFirstVivid Maybe harbinger wants to juice some co-workers. I'd like to make a slurry out of some of mine.

With all the pips and stalks? I think to make something palatable out of the mash would be more work than it's worth.

Thank Zechariah! Is that a banjo in your profile pic? Cool!

@@ChilliChump What is the banjo song you use in the intro? Thanks.

Called Funny Song from Bensound

beat me to it xD

Next week he's going to bake a cake made of 100% cake

I came here for this comment. No need to watch the rest of this video.

This comment has really let itself go

I first had pear cider in England, and really enjoyed it. Back home in Canada I have tried several brands of "pear cider" that were actually only apple cider with pear flavouring added.

Thanks Diego! My actual job forced me to slow down and actually pronounce my words 😉

I have two absolute favourite KZfaq channels when it comes to mesmerizing accents. This and @chartermade. And both are absolutely top channels!

Two gallons make a pair !

I didn't want to complicate it too much...it is a pretty accessible process, but if you start talking about the science of gravity readings etc, it might make people glaze over!

Lol...yeah, barefoot whenever I can be. And yes, I am from South Africa.

quit your bitchin.