Thank you.

Hi Elizabeth, Thanks for the encouraging comment, and the book order. I'll have your book mailed out to you today. I got an e-mail from a man in Iowa last week that said... "69 gallons in 4 hours! You system is incredible. We use 5 discs with the poly tub and a hydraulic press. Had a blast." Comments like that (along with a picture), from people who actually use my cider making system, offset the unkind comments that seem to be par for the course on many KZfaq videos.

Thank you.

Would love to see your build!

I missed this question when it was posted. A Farm Duty motor will work for sure, and that is the kind of motor I have on my grinder. I buy FarmDuty motors from Electric Motor Warehouse. Good folks. Price for a new one is high at $170. Try to find a used motor. or, if you already have a motor of any kind that can be easily mounted in the grinder frame, give it a try.

I recommend The Cutting Board Factory (.com) for HDPE. Check out the specials they have. You can also get HDPE on EBAY.

It will work fairly well. I present this as an inexpensive tub option in my book. The buckets are typically made with food grade HDPE plastic. It will work best if you use pressing discs and size the mash bags so that very minimal outward pressure is exerted on the tub, just like I show with the sheet plastic tub in this video.

Less than an hour between grinding the apples and pressing. No alcohol. It's sweet cider. I let the juice settle overnight before transferring to containers for freezing or refrigeration.

I had it custom made for me. I sell them. Some people are using large aluminum pans and outfitting them with a drain. I'm not sure how.

We put it in plastic jugs and freeze it. Don't fill all the way so there is room for expansion. It will hold it's flavor for a year when frozen.

Herrick Kimball If you let it ferment you can keep it longer without the need of refrigeration. And you can also leave some fermented cider in an open quart and hope it oxidizes so that you can make your own apple cider vinegar. Apple cider vinegar can start quicker if you have the "mother" of vinegars.

Enough about the book!

Book ?

Just watched the vid again end-to-end and now see that he plugs his "book" left, right and center, and I agree - ENOUGH ADVERTISING !

And how is supposed to earn money? If you are so smart why do you care if he sell a book or not. How about you invent your own "brilliant" press and chill out.

1caramarie He did not invent anything new, the wine industry has these presses on the market for the longest time. I must admit that the grinder may be his own idea but I believe there are faster and easier ways to accomplish that task.

Same juice. The cider press here is better suited for making larger volumes.

Thanks 😊

Herrick Kimball Thanks I will be juicing and having a go at fermentation for the first time as I have too many apples and not enough storage space.

Yes. www.WhizbangCider.net is an active web site, as is www.PlanetWhizbang.com. Thanks for asking.

Never buy a web domain name from Google. Lesson learned. GoDaddy is the best place for domains. I posted an updated link in the video description (above) a couple years ago. That will get you to the new Whizbang Cider web site, which is also whizbangcider.net. Hope that helps

Herrick Kimball found it thanks......seems like yur having trouble keeping things in stock. Any outlets near Eugene, Oregon? Thanks for the reply.

@@Mentagrophytes Keeping up with demand for the parts proved to be too much for me as a one-man business. I have numerous other products too (www.planetwhizbang.com) So I now just sell the high-quality pressing fabric. Making and selling the parts could be a nice (though very seasonal) side hustle for someone. But the parts are all easily made, as the plan book explains. Thank you.

whizbangcider.net It used to be WhizbangCider.com, but I lost it to the Google bureaucracy (long story).

Probably not, because it has apple seeds in it. However, you can use the grinder to make apple sauce, as I show in this essay: thedeliberateagrarian.blogspot.com/2009/03/whizbanged-applesauce.html

And here is Part 2 of my Whizbang applesauce experiment... thedeliberateagrarian.blogspot.com/2009/03/making-whizbanged-applesauce-part-2-of.html

Thanks, I found the blurb about the applesauce about 10 minutes after I posted my question.

People have used a 5-gallon bucket. I discuss that option on page 39 of my plan book. 👍

😮

I don't know. Just a mix of different kinds that were available. The key point being a mix of different kinds, not one single variety.

No. I have a VitaMix that I would use for that. It liquifies, while the grinder makes a mash. But, it might be possible to mash a lot of vegetables and press them. Somebody needs to try that!

Samdra Jones Potassium Sorbate works well to prevent fermentation. You can get these tablets very inexpensively through either a beer making store near you or online. The other way is pasteurization but that requires bringing it up to a certain temperature which can often alter the cider flavor.

We freeze it in plastic jugs. It can also be canned, but loses a lot of flavor.

A Rhinehart + The artificial presercative can be tasted immediately by many, and is yet another substance for people's body to have to attempt to deal with. It being in, and ruining, storebought cider, is why I'm building a shredder and press.

@@Alaneberhard 160 degrees

Yes, I agree. But we plan on taking the next step and making "true" cider.

How is it that you can buy cider in the stores and it id not fermented? I would think that juice is actually called juice because it has been diluted?

Apple cider is made from apples that are washed, cut and ground into an "apple mash" similar to applesauce. ... On the other hand, apple juice undergoes filtration to remove pulp and is then pasteurized to extend the shelf life. Vacuum sealing and additional filtering help it stay fresh even longer

can the mash be stored in a garage and fed to chickens during the winter?

I think that's great. I love to see the heavy, old cidermaking systems that are typical to English farms. The Whizbang cidermaking system is a home-scale cidermaking system, not commercial. But it will still process hundreds of pounds of apples. The set-up is simple, inexpensive, and effective. it presses mash very dry. A small hydraulic press will put a lot of pressure to an assembled cheese without a lot of heaviness. If the old timers had hydraulic jacks, you can bet they would have used them instead of logs and screws. There are numerous ways to turn apples into juice. Some are more intelligent than others, but they all make cider and that is always a beautiful thing.

Farm Beet they have hydro jack nowadays but continue to do it the old way because they believe in two things....1. Tradition and 2. They believe the old way makes tastier cider.....

I like that. It's a wonderful tradition and it should be preserved.

It's not a fake channel. What are you talking about?

+farmbeet there's two channels and this one has patchy content compared to the other one

screw your jack shaft out, instead of adding two blocks. that way you don't have to remove the jack.

I'm confused. Can't find the other channel. :-(

+farmbeet never mind then. This is the real one that's all I need to know.

+Trevor Dawson - 10 Minutes??? It took me 2 seconds to understand this concept! By the way... " To " should be " Too " - You should've stayed an extra 10 more minutes in your English 101 - LMFAO !!!

Pick, wash, cut, grind, and press. All that explained in only 40 minutes and 2 parts of video. Amazing! NOT!!!!!

Thanks for the comment, Evelyn. Traditionally speaking, cider is an alcoholic beverage. But, much to the chagrin of traditionalists, the English language is continually evolving. Here where I live in upstate, New York, USA, fresh-pressed apple "juice" (as you call it) has been referred to as cider for as long as I can remember, which is around 55 years. You can go into any supermarket or apple orchard around here at this time of year and purchase apple cider, which is the fresh-pressed juice of the apple. Apple juice, on the other hand, is a highly processed, bottled, urine-colored fluid that is available year round in the supermarkets. It's not a popular drink, while fresh cider, in season, is. In recent years, with the increased popularity of hard cider, many small hard cider businesses have started up. So, now it's either hard cider or sweet cider, but it sure isn't juice. I've noticed that this matter of proper vernacular for cider is particularly irksome to people in the UK. It is what it is. There is no sense in getting upset about it. I deleted your comment with the bad language, and have deleted others with similarly bad (and worse) language. It's really not necessary among civilized people to be disrespectful and intolerant,. Sweet or hard, cider is a very fine drink. Let's celebrate that together.

Apple cider is made from apples that are washed, cut and ground into an "apple mash" similar to applesauce. ... On the other hand, apple juice undergoes filtration to remove pulp and is then pasteurized to extend the shelf life. Vacuum sealing and additional filtering help it stay fresh even longer

Ok merican people. We need to clear this & set every one straight once and for all. Here goes : When you press/squeeze apples, weather you leave it cloudy or filter it, it is apple juice. Unfiltered is cloudy apple juice. Filtered is clear. Either way at this stage it is NOT cider of any sort. Now if you take your product & ferment it, it will now be classed as cider. End of. No such thing as hard or soft. Juice is juice, clear or cloudy. After fermentation, cider is cider as is.

Ruben Martinez + Times 10.

+Ruben Martinez - It took me 2 seconds to understand this concept! By the way... " To " should be " Too " - You should've stayed an extra 10 more minutes in your English 101 - LMFAO !!!

In America the juice is cider and if you ferment it, it's "hard cider". Confused me too.

Apple cider is made from apples that are washed, cut and ground into an "apple mash" similar to applesauce. ... On the other hand, apple juice undergoes filtration to remove pulp and is then pasteurized to extend the shelf life. Vacuum sealing and additional filtering help it stay fresh even longer

@@josephvogel7234 ah ok thanks for that

@@timmurphy5541 ah ok thanks for that