In the words
of the author, Herrick Kimball:
"I suspect you
are familiar with old-style cidermaking equipment consisting of a
hand-crank apple grinder and a press with a big Acme screw that is
turned down in order to put the squeeze to the ground-up apples.
Such tools have been the home cidermaking standard for over a
hundred years. And there are cider press companies that still sell
(for a hefty price tag) grinders and presses patterned after the
old tools. That old-style cidermaking equipment will get the job
it does not get the job done easily or efficiently. Not at
After using old-style cidermaking equipment over the years to make
my own fresh-squeezed sweet apple cider, I came to the conclusion
that there had to be a better way. Which is to say, there had to be
way, and a more productive way, and a less expensive
And so it was that I set out on a personal quest to develop my own
cidermaking equipment. I wanted a grinder and press that was easy
to build with basic handyman tools and skills, relatively
inexpensive, and very efficient. It took me four cider seasons of tinkering
and testing before I finally had something I was satisfied with. My
goal was achieved in the fall of 2008. I couldn't be more pleased
with the results. That's why I call it Whizbang cidermaking.
"Whizbang" is a dictionary word that means "conspicuous for speed,
excellence, or startling effect." Yup, the name
Then I set to work putting my grinder and press designs into plan
form so that you, your family, and your friends could experience
the sheer joy
that comes with making gallons and gallons of pure, sweet,
wholesome apple cider. My 46-page plan book provides complete,
easy to understand directions. It was published in March of
5/17/2010 – what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order number is (800) 850-2739
4/29/2008 – We tried this mead kit and loved it. Now we want to try a cyser. A lot of what I have been reading says to rack/bottle once it clears up. Do you have any guidelines for how long meads/cysers should ferment? Thanks for the help.
Response From Homebrew Heaven: In short, no.Here is the thing...MANY MANY MANY factors play into how long a fermentation will take. Here are just a few:Sugar (honey) concentrationStrain of yeast usedFermentation temperatureNutrient level presentType(s) of nutrientsTemperature variations during fermentationAmount of yeast usedMineral content of water usedAmount of oxygen present in your mead prior to adding yeastViability (freshness) of yeast culture usedAnd lots of others!The point is, there is just no way (in advance) to know for sure how long it will take. You can monitor along the way using a hydrometer, and that will give you a pretty good indication, and will tell you when it is actually done and ready to bottle.I CAN tell you however, that if you used our Nectar of the Gods Mead Kit and substituted some quality apple cider in place of the water used, it will likely ferment in a little LESS time, due to the presence of the nutrients in the cider. That is a popular thing to do. It will add some nice apple flavor! You can also use a little cider to re-sweeten your mead/cyser at the end of the process. Be sure you add the stabilizers prior to doing this.Enjoy!
1/26/2008 – I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
8/18/2007 – What is the difference between apple wine and apple cider? Also your cider specific yeast describes a crisp dry cider result, suppose you want a sweet cider? I like Hornsby's Crisp Apple, maybe it's considered dry, but not by wine standards. There were a couple of sweet hard ciders I liked in England, wish I could remember the names.
Response From Homebrew Heaven: Apple cider is typically fermented apple juices (mixed varieties are best!) with an alcohol content of perhaps 6%ABV. They are usually carbonated drinks, altho they CAN be still (uncarbonated0 also. Apple wine typically has sugar added prior to fermentation, and as a result, has an alcohol content of about 10-12% ABV. Another way is it done is to freeze the fermented cider to remove the ice (water), thereby increasing the alcohol content. Often called "applejck".Making a sweet still (non-carbonated) cider is easy. You simply ferment the juice, stabilize it using potassium sorbate and sulfite, and bottle. Making a SPARKLING sweet cider (like Hornsby) is a bit trickier. Most home brewers would add sugar at bottling to produce the carbonation. The problem is, if you add additional sugar (to make it sweet), you will overcarbonate, and burst your bottles. Not good. There are 2 ways around this:1) Use a kegging system to dispense your sweet cider. Ferment your cider as normal, sweeten, and put into a keg. Force carbonate it there, refrigerate and dispense.2) Ferment your cider as normal, but use an UNfermentable sugar (like Splenda or stevia) to sweeten it. Add a measured amount of corn sugar to carbonate it, and bottle.
11/5/2006 – I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?
Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204425-355-8865Hours are 10-6:30 M-F and 9:30-5 on Saturdaysand 11:00am-3pm on Sundays
11/28/2005 – I am interested in making wine from apple juice or apples. Is there a special way to do this? I don't know anything about which fruits work, but apples are fairly easy to come by. I am interested in learning how to do this.
Response From Homebrew Heaven: Wine made from apples is usually called cider, if it's low in alcohol. If it's higher in alcohol, it's sometimes referred to as apple wine. Same thing, basically. It can be either sparking (carbonated) or still.We have a very good cider making book, called "Making, Using and Enjoying Sweet and Hard Cider". Here is a link to that book.Obviously, it takes some equipment to extract the juice from apples, and we have that as well. Fruit crushers, presses, all of that.To make apple wine or cider from juice you obtain is quite easy, using just our Complete Wine Making Equipment Kit. Here is a link to that product.
5/20/2005 – I'm thinking about making hard cider with the apple tree in my back yard. I'm not sure of the apple type so my question is: Can any apple be used to make hard cider and can you recommend information for beginners?
Response From Homebrew Heaven: Yes, any apples can be used to make hard cider, BUT, the best (most interesting, flavorful) hard cider is made from a variety of apples. Use the apples from your tree, certainly, but try to mix in some tart ones, some bitter ones, some sweet ones etc. You will be rewarded later. A hard cider made just from red delicious apples, for instance, is rather bland.Other tips?... Well, using a quality wine or cider yeast helps tremendously. We like the new Wyeast Cider Yeast because it leaves a nice fruity finish to your hard cider. Use only good, clean fruit, and sanitize your equipment well.Patience is also important. A cider takes time to age properly, so let it.
12/6/2004 – I have read many books on making wine. I would like to read a book about selling wine. Rules and regulations? FDA? Licenses? Marketing? Exporting?I am very much in the dark about that side of it.Any help would be appreciated.
Response From Homebrew Heaven: Me too. Sorry, but that is just not our business. The place to start, however, is probably your state liquor control board.
11/29/2004 – I'm also thinking about making a hard cider. I've done some research, but my question is, does it matter if your cider is pasturized? Everything I've read talks about preservitives, but not pasturization. I don't think it would be a problem, but thought I'd check with someone who knows what they're doing.
Response From Homebrew Heaven: You are correct. Pastuerization is fine for hard cider, but preservatives are not. Even small amounts.
8/31/2004 – how to make wine in my home?
Response From Homebrew Heaven: There are lots of wine making books to help you along. Our website has lots. Here is a link to the books category:
3/21/2004 – I was wanting to start home brewing a hard cider like hornsbey's and was wanting to know what all i would need. was hoping to be able to put it in keg's for easier storage and dispensing for get togethers
Response From Homebrew Heaven: As far as equipment, I would go with the Intermediate (Beer) Brewing Equipment Kit. It works nicely for this type of cider. Here is a link to it:http://www.nexternal.com/hombre/?Target=products.asp&ProductID=459 For ingredients, you'll need a source of apple cider juice without preservatives. We are negotiating with a company to produce a cider blend concentrate just for us, but so far we don't have it.For kegging your cider, our Complete Kegging System fits the bill nicely. It holds and dispenses 5 gallons. Here is a link to that item:http://www.nexternal.com/hombre/?Target=products.asp&ProductID=287
11/24/2003 – Just prior to adding the yeast when making an 8 gallon batch of applecider wine, I noticed the package read "good up to 5 gallons". I wasn't able to add a 2nd package until now (48 hours after original package was added). Do you think I'll be ok? Any recommendations at this point?
Response From Homebrew Heaven: Probably not a problem. The yeast will multiply as needed to gobble up the sugars. By the way, OUR Wyeast packages are good for 10 gallons (XL Packs). Not sure where you got yours, but we sell only the 10 gallon sizes. Better to have too much yeast than not enough.
11/3/2003 – I have a strange one here for you. I am wondering if you have any idea of poundage of apples that might be needed to get 5 gallons of juice? I am thinking of buying this machine, but do not know if this is something that I sould get myself into...
Response From Homebrew Heaven: Strange is my specialty! It takes about 120 lbs of apples to produce 5 gallons of juice, more or less, depending on how "juicy" they are, variety of apple, and how efficiently you press the squeezin's!
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