Vite! Vite! Lovely film - thanks.

@Organikmechanic

8 жыл бұрын

+WayOutWest Blowinblog So pleased that you enjoyed it. I thought Sue 'vit-ed' pretty well. Thanks for watching and commenting. Cheers, Andy.

Lovely video, I could have watched it for so much longer. Great to see these older ways being kept alive, Andy I'm sure you you've got a few bottles stashed away ;-)

@Organikmechanic

8 жыл бұрын

+dobe762 Thanks Steve for your comment. I think this couple, like many of the organic farmers here, are mixing old traditional ways with some more modern technology. As the cider is something that many of the farmers have made round here, mostly for their own consumption, it does have a more traditional feel. Most if not all of the old farms will have the press and equipment in one of the barns. So it's only the ultra-modern enterprises that don't have a cider-apple orchard or the equipment. As we go to the farm every week to buy our raw milk and cream it seems only logical that we should get at least a couple of bottles (purely for medicinal purposes ;-) ). Cheers, Andy.

Very nice, uplifting video. I live in west Wales and am turning my allotment shed into a small scale cider making space. Just hope I have as much fun as you guys.

@Organikmechanic

7 жыл бұрын

Hi Terry and thanks for your kind words, they are appreciated! Good Luck with the cider making and I'm sure you will have great fun! Welsh Organic Cider, I can see a nice little niche business there or a good commodity for barter! You may also be interested in making organic apple cider vinegar too, we started this year, both from cider but then we went on to making it directly from the apples. I will be posting an article on my blog shortly and also possibly a film if you are interested. All the very best from us, we both have fond childhood memories of seaside holidays in Wales, Andy

Great video

I love how crazy overripe those apples are before they press! Think I'll go taste mine now to see how it's coming along... :D

@Organikmechanic

6 жыл бұрын

Hi David, Yes - I didn't realise until we helped with the cider making that the apples are meant to start fermenting on the ground, which is why in traditional orchards here you see large piles of apples just seemingly lying around! Good luck with your cider! Cheers and all the very best from Normandie, Andy

You can see the sunshine in the glass. Wonderful Thank you for taking the time to share with us. Salut well I think thats what they say

@Organikmechanic

8 жыл бұрын

+Paul Mac Salut is perfectly good french. Yeah, seeing the sunshine in the glass is the perfect time to be drinking it! We had great fun helping our friends on that cold, damp day, but I think enjoying the finished product is even better. Thanks for watching and commenting. Santé, Andy.

@paulmac8433

8 жыл бұрын

+Organikmechanic I think the apples may be sweeter as this must be similar to the production of Tokaji Aszú where they allow the grapes to rot. Concentrating the sugars.

@Organikmechanic

8 жыл бұрын

+Paul Mac We have a similarly made wine called Monbazillac, they call it 'noble rot' which sounds very smart! From year to year the taste will vary with the amount of sunshine too! All the very best, Andy

Thanks, un grand merci. This helps me carry on my own small scale cider making with apples that people call "off". The result is always appereciated.

@Organikmechanic

3 жыл бұрын

Hi there and thanks for your comment, I really appreciate it. It is amazing how these 'off' apples have been used for centuries, I suppose the ultimate product from these fruits is Calvados which as I'm sure you know is produced in a still. In the USA they have applejack which, traditionally is freeze distilled (cider is left outside in freezing conditions and the water freezes thus allowing the stronger liquor to be decanted). The farm making the cider in this video also produces apple cider vinegar (ACV) and this is also a tasty and useful product from the 'off' apples. Do you do this as well? Best Wishes from Normandie, Andy.

@toonvanderven3508

3 жыл бұрын

@@Organikmechanic Thanks Andy, I might try vinegar some time. On a very small scale I make my own version of calva, from the cider that's left when the new harvest is there. It's a nice and interesting hobby.

@Organikmechanic

3 жыл бұрын

@@toonvanderven3508 That's really interesting, are you freeze distilling or heat distilling? I always hear of the more toxic fractions that can arise in any distillation process but evidently you have avoided these compounds. I suppose at the very worst you could always run a small internal combustion engine with it. Cheers, Andy.

Just wonderful! What a marvelous place and set up. ( kind regards -Hobby cider maker in UK)

@Organikmechanic

5 жыл бұрын

Hi, C.H. Yes, this farm is a brilliant mixture of traditional and modern methods to make their organic products. They pressed this years cider apples about three weeks ago and due to the very dry summer the liquid yield was down on previous years and sweeter so it should be interesting to see the results in 2019. Just out of interest I have another film about this farm's produce here: kzread.info/dash/bejne/ZoFop9axmpWbnLg.html , and a tour of their brilliant wood chip heating system here: kzread.info/dash/bejne/e2p6qsWMnbradbw.html hope you find them interesting. Thanks so much for watching and commenting. Very best wishes from Normandie, Andy.

@cumbrianhomestead

5 жыл бұрын

@@Organikmechanic Andy, I've subscribed. Will check out your videos 👍

Sue your accent in French is lovely! Cheers you two xox

@Organikmechanic

8 жыл бұрын

+Elyse Joseph Aaww Sue will be so pleased. She lived in Belgium for a couple of years when she was studying French and then she had a different accent but over the years it has evolved into a mix of many things! All the very best and a big hug from Normandie, Bisous, Andy et Sue xxxx

That was amazing I had no idea that apples in this condition were used in cider making. As a general rule I don't care for cider but once in the south of France I had a cider from Normandy the kind that is sparkling, in a Champaign type bottle, and it was wonderful have looked for it ever since but can't find it over here.

@dobe762

8 жыл бұрын

+Dale Calder Yes I was surprised too! I bought an organic English cider and couldn't finish the box LOL I'm serious it was so sweet it gave me a terrible headache! and no it wasn't a hangover... its been on the rack for a few years now.

@Organikmechanic

8 жыл бұрын

+Dale Calder Thanks Dale. All around the region in late Autumn you will see mounds of apples like those at the start of the film and all in the same condition. The great thing about the cider from their farm is each year the flavour is different. The cider from 2013 was much drier and the one I'm drinking in the film is from 2014 with a fruitier taste and sweeter. We'll put some to one side for the next time you visit France. Cheers, Andy.

Amazing! I had my 45 kilo apples pressed, got 25 L of juice, and I was surprised how easy it started fermenting without any yeast added.

@Organikmechanic

5 жыл бұрын

Yeah, it's incredible how much natural yeast there is in the air, plus what is already on your apples. Hope you get a good vintage! Many thanks for your comment and best wishes from Normandie, Andy.

@jwgitface

4 жыл бұрын

Did you add campden tablets or anything else or was it all done totally naturally and how was the taste?

@aukedeboer191

4 жыл бұрын

@@jwgitface I did not add any campden tablets, and the taste is great. I bottled the cider with about 8 grams of sugar, to get carbonation in my cider.

Fantastic, thanks very much for sharing this! I started making home made cider last year, I had no idea you could age the apples to this extent prior to crushing. Will have to do some experimentation!!

@Organikmechanic

7 жыл бұрын

Hi there, yeah, the only apples they will not use are the few that are black! During the Autumn you will see in the orchards 'round here heaps of apples that we used to think were piled up prior to dumping. The bacterial action at this stage starts the fermentation process before crushing. Note the complete absence of washing except from the rain. Thanks for watching and commenting, I really appreciate it. Good luck with the experiments and Cheers! Andy.

Looks really interesting. I am starting my own cider small production this fall. My plan is also to travel in November. Do you have recommendations for farmers to visit to see the production Af cider? Love the video ❤

What a wonderful video! I just purchased an apple press and plan on using it soon. I'm sure my cider won't be quite the same as yours is, but I'm really inspired by this video! Do you use the natural yeast from the apples? Or do you add commercial yeast? Also do you use sulphites? I'm just curious as to what happened after the video:) thanks!

Great video that really shows the process well! It doesn't look like they are washing the apples or culling them to remove undesirable ones. If they are using apples that have already started to ferment, how are they assuring that they aren't using moldy apples, too? Thanks!

@Organikmechanic

8 жыл бұрын

+HChrisH200 - Haphazard Homestead Hi Chris, glad you liked the video. No they don't wash the apples, the rain is the only rinsing they get. These apples have a high acidity (much too sour to eat) and I believe this cuts down the likelihood of undesireable moulds plus I think it likely that the fermenting process may kill off any nasties. Sue has asked our farmer friend (by email) for any information regarding your question but we haven't yet got a reply. We have a the remains of a cider orchard in our garden and the fallen apples tend to just slowly go brown and wrinkled (like we all do ;-)) . It's not mantioned in the film but all these apples were picked, they didn't use windfalls. Anyway, the finished product is superb! Cheers and thanks for watching and commenting. Andy.

@HaphazardHomestead

8 жыл бұрын

Organikmechanic Thanks for such a thoughtful answer, and I look forward to hearing what your farmer friend has to say. Using picked apples, rather than windfall, means that their apples are in good shape to begin with, so that would help a lot in not having mold and bacterial problem. I'm envious of you getting to drink that cider!

What an amazing process! Thanks for your video. I tased Normande ciders, which make their American counterparts seem like apple juice in comparison -- none of the body, complexity and, my favorite, the "mustiness" I love so much. I'm wondering if you know which apple varieties are used.

@Organikmechanic

3 жыл бұрын

Hi there and thank you, happy you enjoyed the video! There are 150 varieties of traditional cider apples used in Normandy but each individual farm has about 17 - 20 old variety trees. Here is a link to one particular organic cider maker who gives you the varieties in English; www.apreval.com/les-vergers-gb I think the mustiness comes from our good Normandy air - with the fact that we do not add any chemicals but the cider is 'cleaned' naturally by the debris floating to the top and being removed as a crust (we do not show this in the film as it happens some time later - I believe about a month). I totally agree with you about flavour and it is the same with the Trappist beers of Belgium and Northern France, the good air quality allows for this type of natural fermentation and fantastic body and flavour. Also the flavour chnages from year to year with the amount of sun and rain! Hope you get to visit some day and do a tour of the artisan-brewers of both! All the very best and cheers from Normandy, Andy

@darrinforce205

3 жыл бұрын

@@Organikmechanic Hi Andy. Thanks so much for the link to the apple varieties. I lived in France (near Paris) for about 2 years, and visited Normandy but never did the tour of breweries -- it sounds fantastic and its certainly on my to-do list! I'm fantasizing about trying my hand at making cider on a very small scale, even to the point of growing some French apple varieties. I'm in a region of Northern California that was once a major apple producer, but all the major orchards have now been converted to vineyards. Although our summers are generally warm and dry, we do get significant fog that cools things down enough to grow Pinot Noir grapes, which require cooler temperatures than other varietals. It's certainly not Normandy, but I'm hoping the fog and relatively cooler temps will help.

Lovely film, thank you very much. What was the lady saying at the end please...

@Organikmechanic

8 жыл бұрын

+Daniel Nielsen Glad you enjoyed it, Daniel. At the end of the film she was showing us the cider vinegar vat and explaining that the old 'mother' which acts as a cap on the vinegar was being replaced by the new mother which she was showing in her gloved hand. Thanks for watching and commenting. Cheers, Andy.

Hi from Limoges. I make cider but only from juice because I don't have access to apples.. :)

Wow eye opening. I know if I tried the same thing it would not turn out the same terrior means allot.

@Organikmechanic

Жыл бұрын

Hi Frank, sorry I've not replied sooner. After my experience making the cider on a large scale, I've done the same using the apples from our back yard, the result was good, but I deliberately left the fermented cider and made apple cider vinegar from it! It's worth while having a go, good luck! Thanks for watching and commenting, best wishes from Normandie, Andy.

@frankphoto2

Жыл бұрын

@Organikmechanic I just finnished arron burrs book "uncultivated" it too was very educating. Going to try wild apple foraging in my area of many abandoned farms hoping to find "cider" apples. Makeing cider from culinary varieties I have found I needed to add brown sugar or honey and other favor makers to get something interesting to drink. I am going to give vinegar a go after pressing out the juice from the pulp and letting it go its own way. I am curious about what mechanical apparatus was on top of the press.? It looked like part of it had some adaptations. Thanks for a great video.

New harvest - new pleasant worries :) Mark. Ukraine.

@Organikmechanic

8 жыл бұрын

+AlfFisher Hi Mark, thankyou for watching and commenting. Цього літа у нас був ураган, і більшість з яблук були втрачені. Там не може бути будь для сидру в цьому році. Best Wishes, Andy.

@AlfFisher

8 жыл бұрын

+Organikmechanic Andy, thanks for the translation :). We have also this year the harvest failed. The last three months through September was hot and no rain. Many crops burned (withered). Mark Fisher, Ukraine.

wow it's fun to learn you guys speak francais aussi,, very nice visit to this farm, but wont those rotten apples lend a bad off flavor i figured? and they do not bother washing the apples with all that dirt, insects worms etc on them ? how do they get a good sanitary clean drink? i mean we making cider here not distillation its very surprising to see it done so rustic unless they pasteurize it, i wonder if they also have a hand in doing calvados?

@Organikmechanic

11 ай бұрын

Well, the apples are left in the Autumn rains so they do get a 'rinse'. The great thing about this fermenting process is that after a few days in the fermenting vessel a 'cap' rises to the surface comprising all the crud, worms etc.. and this is scooped off and discarded. No, the cider is not pasteurised and tastes great. This technique is common to most farm cider production. I have seen a mobile unit which visits some farms too small to have their own chopping facility. This machine was belt-driven from a tractor and the apples were emptied into a water bath from whence they were transported via a conveyor belt into the chopping machine From my observation the water in the bath remained the same throughout the whole operation, so after the first few minutes, the apples were being washed in a mud soup with grass and worms as the garnish. Surprisingly, the end result was still drinkable. A small amount of cider is sold off for the making of Calvados. Cheers, Andy.

@ARCSTREAMS

11 ай бұрын

@@Organikmechanic thank you

Its a shame the whole process is not shown. Where and how long is it fermented for. Does it stay on its lees until bottling? How do you add the fizz without kicking off fermentation again. Thanks

@Organikmechanic

3 жыл бұрын

Hi Philip, I've just been to the farm and this is what I've found out; they check the specific gravity to determine the dryness of the finished cider (they're looking for about 1023-1024). After 8 days a 'cap' will have risen - this is the larger bits of apple and debris that got past the press and must be removed, this is the cleaning process. Once the correct SG is achieved they bottle no priming is needed, the fizz will develop. I was also told they bottle with a waning moon to avoid an 'overexcited cider'. I am writing a blog on this as I realise the film cuts off the process before we get to the bottling and a lot of people have asked me about this stage. Thanks for watching and commenting. Cheers from Normandie, Andy.

@philaddison7590

3 жыл бұрын

@@Organikmechanic brilliant. Any idea on the starting S.G

@Organikmechanic

3 жыл бұрын

@@philaddison7590 Hi Phillip no idea but will ask next time I go to the farm for our milk in about a week's time. I do know however that depending on the growing season, the sugar content in the apples will vary tremendously. The way the cider is made is the method they have used for centuries and every year the cider is different, dryer/sweeter/fuller bodied.... By the way if you are interested in traditional methods of farming you may like to see the butter and cream-making film too on the same organic dairy farm. This unlike the cider film already has a written version : kzread.info/dash/bejne/ZoFop9axmpWbnLg.html All the very best from Normandy Andy

so...the don't even wash the apples? I guess is where all the yeast come from. Amazing! Is this the same process they use to make Calvados?

@Organikmechanic

3 жыл бұрын

Hi Rodrigo, many apologies for not replying sooner. The apples are washed by the rain and that's all. The stuff that is attached to the apples floats up in the fermentation vessel and forms a 'cap' after 8 days which is easily removed by hand. The yeast, I think, is in the air. I've made apple cider vinegar at home and I've scrubbed the apple skins before chopping them and putting them into a glass jar, fermentation starts within 24 hours so my bet's on airborne yeast. In answer to your second question, yes this is the first stage to make Calvados. Once made, the cider is put through a still and the alcohol from this becomes Calvados (after maturing in barrels)- very much like Scotch whisky. The still is a mobile one and I believe visits the small farms in the region. Thanks for watching and for commenting. Very Best Wishes from France, Andy.

@CanadianPermacultureLegacy

2 жыл бұрын

@@Organikmechanic As long as you don't wash the apples in vinegar, then you can scrub them all day long and you won't get rid of the yeast that hides out in the pores of the apple skin.

Any idea on the varieties of apples

@Organikmechanic

Жыл бұрын

Hi Phil, well all I can tell you is that on this farm there are a mix of cider apples grown and this is very usual in the traditional cider-apple orchard. I have found this site : www.orangepippintrees.com/search.aspx?ps=43 which lists the different types used but I could not say which are used on the farm our friends have. We also have a small cider-apple orchard in our garden, again a mix of varieties and last year the crop was sufficient for me to make our own cider, which I think was tastier than the farm's product! Thanks for watching and commenting, best wishes from Normandie, Andy.

how does the juice come out of the plastic tarps?

@Organikmechanic

11 ай бұрын

These tarps are weed membrane suppressant and are a coarse weave material, thus allowing the liquid to pass through. Cheers, Andy.

@ARCSTREAMS

11 ай бұрын

@@Organikmechanic ahh ok because they looked like solid plastic not weaved, thanks andy

En Normandie... est-ce dans une ferme de style clos-masure?

@Organikmechanic

7 жыл бұрын

Nous sommes en Basse-Normandie - La Manche, Clos-masure est plus typiquement dans Le pays de Caux. Andy

To niesamowite w jakich warunkach sanitarnych jest to robione. Francja piękny kraj ale niech nie nie narzuca całej unii europejskiej swoich standardów w jakiejkolwiek dziedzinie.Po wypięciu pewna śmierć.

I feel like I'm asking the wrong question, was that gelatin in the mother?

@Organikmechanic

8 жыл бұрын

+neiallswheel Not at all, Ask away. What Lydie is showing is the old mother, who after two years is 'dying' and about to sink to the bottom if not removed (the thing that looks like an old dish cloth). The gelatin-looking filaments are bits of the new mother that will eventually 'knit' together and form another complete 'dish cloth' over the vinegar. Lydie calls it 'une chape' which is literally a cope or bishop's cape and much more poetic than my explanation!! Actually I am sitting looking at a jar of these 'baby' mothers as I write this, as Sue is about to make Apple Scrap Vinegar and Lydie has given her this as the starter. All the very best and thanks for your question - we should have translated that bit but it is nice to hear her original commentary, Andy

@CanadianPermacultureLegacy

2 жыл бұрын

The pelicile isn't gelatin, it is cellulose. Perfectly clean and sterile. It allows gas exchange, but protects the batch from contamination. Very fascinating stuff.

wow the apples look rotten ! does not look very clean

@Organikmechanic

8 жыл бұрын

+citic101 Hi, The apples are fermenting not rotten, if they were rotten they would be black, any such are easily spotted and removed. Without natural bacteria there would be no fermentation, the whole process drives impurities to the top of the tank and some weeks after pressing this crust is removed and with it any debris, leaving a clear clean and delicious natural cider. Cheers and all the very best from Normandie, Organikmechanic aka Andy

@citic101

8 жыл бұрын

ok thanks

All the comments about rotten apples and being a “dirty” process kind of bothers me a bit. Society today has become one that prefers their food and drink to be absolutely sterilized. And then we wonder why people have serious intestinal problems and diseases. I believe our bodies need those beneficial microbes to be healthy. Yes there are bad microbes as well which the ph and alcohol levels will kill off. I would love to taste this cider. I’m sure it is wonderful. The vinegar as well.

@Organikmechanic

4 жыл бұрын

Bill, you're so right! In the actual fermentation process a 'cap is formed on top of the liqour which comprises all the solid particles of 'dirt' etc. This cap is lifted off resulting in a lovely clear liquid (nature doing her stuff). We buy, from this same organic farm, their unpasteurised milk which is amazingly good. I totally agree with you about many modern ailments arise from no encounter with this kind of foodstuff. Similarly, when I made my composting toilet system (there are vids on my site) I had comments on the insanitary nature of composting the waste. I have tried to enlighten the unaware to what happens to their waste once it is conveniently flushed away and ends up either dumped at sea or is sprayed onto crop fields. I'd much rather know the provenance of my food. Anyway, thanks for your kind words of support, they really are appreciated. Best wishes from France, Andy.

@billmcdonald2436

4 жыл бұрын

Does the “cap” end up creating a carbonated beverage? I have heard of carbonated ciders being made that use a natural cap.

@Organikmechanic

4 жыл бұрын

@@billmcdonald2436 I'm not sure about that, but I'll ask the farmer. The cider, once bottled, does have a secondary fermentantion producing a 'lively' cider. I think the amount of fizz is dependent on the amount of sugar left when the cider is bottled and it does change from year to year. In fact, we have staining on our ceiling to bear testament to this. Cheers, Andy.

@CanadianPermacultureLegacy

2 жыл бұрын

@@Organikmechanic No it doesn't. It forms something called a pelicile, which is basically a cellulose layer. This cellulose layer prevents contaminants from getting in, but it actually allows for gas exchange through it's membrane. A fascinating thing indeed.

Bet it smelled wonderful but got to tell you it looked like cow pies

@Organikmechanic

8 жыл бұрын

+Rustic By Nature Yes the apple smell was intense. Cow pies could never taste this good! Cheers and thanks for watching and commenting, Andy.

I would not drink that until it was fermented..

Don't think they would pass a USDA inspection :)

@Organikmechanic

8 жыл бұрын

+steelhorses2004 Hi, sorry for not replying earlier. I think cider-making using this method has been going on a lot longer than the USDA :). Thanks for watching and commenting, I really appreciate it. Cheers, Andy.

Apple's look poor

@Organikmechanic

6 жыл бұрын

These are cider apples, three different varieties and in the making of farm cider the apples are left on the ground until they have already started to ferment, so they have started to break down. All black apples i.e. 'bad' ones are removed. These are also organic apples, so they are not sprayed or treated with chemicals in any way. All the very best, Andy

that was tooo dirty

@scroogemcduck1462

3 жыл бұрын

For real. They didn't even bother washing the apples first or anything, just straight to pulp.

je trouve le fait de mettre les pommes pourries au sol dans le cidre est un gâchis. J'en ai produit avec des fruits murs cueillis sur l'arbre a maturité et la différence est énorme. C'est bien dommage. Mais ce n'est qu'un avis.

@Organikmechanic

4 жыл бұрын

Bonjour Stephane et merci pour votre commentaire. Il est vrai que pour produire une petite quantité de cidre, cueillir le fruit de l’arbre donnerait un goût différent. Cependant, toutes les fermes d’ici récoltent les fruits tombés, jettent les pommes noires et laissent le reste dans un monticule dans les champs pour commencer à fermenter. Cordialement, Andy

This is not hygienic, I wouldn't dring this at all! However I like the old method.

@Organikmechanic

4 жыл бұрын

Hi there and sorry for my late reply. The process of cider making as shown here is the same as it has always been. Most of the solid waste is left behind in the press and the residue rises to the surface in the fermentation vessel and is lifted off. The cider tastes great too! If you looked at many 'modern' foodstuffs and their production I believe you would be even more shocked at the hygiene conditions that are 'acceptable' such as in: egg production (battery), meat processing (burgers, chicken), milk and meat (CAFO) plus maybe have a look at what becomes to human sewage once it leaves the sewage treatment plant. That is why there are so many cases of food-related illnesses (salmonella anyone?) and possibly so few related to drinking organic cider. Thanks for watching and commenting. Best Wishes from Normandie, Andy.

@manatoa1

4 жыл бұрын

The high acidity, alcohol, lack of oxygen and huge competition from yeast all combine to keep pathogens out of the picture. I'll admit that seeing those black apples was a bit of a shock to me, but I would drink the end product very happily indeed.

@Organikmechanic

4 жыл бұрын

Hi, as a matter of fact the farmer normally rejects the black apples when in the field, so the ones that you see are the 'ones that got away'. Best Wishes, Andy

So you are making your cider from rotten apples and dirt? Ugh, no thanks.

@Organikmechanic

6 жыл бұрын

No, rotten apples are black, those are taken out. The apples are piled in the field to ferment prior to crushing, fermentation is the process of breaking down into another substance - in this case alcohol, rotting is when something is decaying. The soil and the grass and the earthworms all float to the surface and become a crust which is later removed. We didn't get a chance to film that bit of the process. Raw unpasteurised foodstuffs like these are the building blocks to creates the optimum environment for gut flora and thus a fully functioning immune system. I'd take them any day over chemicals, other toxins and synthetic additives but it's your choice. I wish I could pour you a glass, I'm sure you'd enjoy it. Cheers Andy

The whole process is filthy especially where the juice was passing through (so green), wish I hadn't seen this video. Sorry but it's yucky🤮