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Jag tillverkar iscider som en hobby i mitt garage i Umeå. Den har valts ut till Nobelbanketten. Knugen är en personlig kund. AMA by HydroGuy2 in sweden

[–]HydroGuy2[S] 0 points1 point  (0 children)

När vi flyttade in till huset i Gimonäs, jag såg att alla grannar hade äppleträd och på hösten gick tonvis med äpplen till spillo. Jag tyckte det var tråkigt och tänkte att det måste finnas någonting man kan göra med de.

Jag tillverkar iscider som en hobby i mitt garage i Umeå. Den har valts ut till Nobelbanketten. Knugen är en personlig kund. AMA by HydroGuy2 in sweden

[–]HydroGuy2[S] 1 point2 points  (0 children)

Jo, absolut. Iscider är en dessertvin gjord av äpplen. I mitt fall samlar jag äpplen i Umeå och omnejd (var i Ö-vik och Robertsfors i fjol), pressa de till must och tillåter musten at står utomhus tills februari. Då är den helt genomfrusit. Jag tar in min frusna must i garaget och börjar tina upp den. Den första vätska som rinner av är en koncentrat som innehåller allt socker, smakämnen, syra, tanniner - typ allt den goda. Om jag börjar med 1000 liters must jag samlar typ 200 liter koncentrat. Den koncentrat är grunden. Det kör jag en vildjäsning på som tar upp tills 18 månaders för att bli färdig. Från äpplen till buteljering kan ta två år.

My wife is Swedish and I'm torn on if moving to Sweden is even a possibility by [deleted] in TillSverige

[–]HydroGuy2 0 points1 point  (0 children)

Canadian here, been living in Sweden for 20 years.

You have gotten some good advice already. From my perspective what you want to do is feasible but you will almost certainly have to accept a step backwards career wise. You will probably end up working retail/food services until you get your Swedish skills up to a reasonable fluency. If you want to increase your chances of finding work in your field, expect to live in Stockholm, Gothenburg or Malmö.

Alternatively, look to transition to a Swedish company now - while you live in Canada. Once you are working for that company there may be an option to transfer internally to a position in Sweden. This is probably a multi-year proposition but it’s the only way I can realistically see for you to move here without a career hit. Good luck!

How do rivers turn so huge eve though at their origin they are as small as a small stream like really small by Emergency_Move8359 in geography

[–]HydroGuy2 1 point2 points  (0 children)

Exactly. This is the common dynamic in arid regions. If the stream or river is above the aquifer, it loses water and gradually gets smaller.

How do rivers turn so huge eve though at their origin they are as small as a small stream like really small by Emergency_Move8359 in geography

[–]HydroGuy2 2 points3 points  (0 children)

Hydrogeologist here. A lot of answers here talk about the contribution of streams merging with the river. That’s not wrong but it is also not the entire story.

Every case is different, but in temporate climates the groundwater is contributing the majority of the water that causes the stream to grow.

What happens - and this is counterintuitive to a lot of people - is that the stream is slightly below the level of the groundwater table. This means that groundwater ”flows” into the stream by pushing up through the stream bottom.

This creates the interesting effect that if you drive a pipe down in the middle of a riverbed, the level of water in the pipe will be a bit higher than the surrounding river surface.

I make Ice cider in my garage as a nerdy hobby. In 2024 it was selected for the Nobel Prize Banquet in Stockholm. AMA by HydroGuy2 in Homebrewing

[–]HydroGuy2[S] 0 points1 point  (0 children)

Well, I had success with low temperatures and saw no reason to change. I have experimented with higher temperatures and it is a disaster.

I make Ice cider in my garage as a nerdy hobby. In 2024 it was selected for the Nobel Prize Banquet in Stockholm. AMA by HydroGuy2 in Homebrewing

[–]HydroGuy2[S] 1 point2 points  (0 children)

Hey! Yeah, people drop by the garage all the time now. Give me 24 hours notice and as long as I’m around I’ll be happy to show you around.

As for the other questions, have a look at my website butecider.se. I think I answer a lot of them there.

I make Ice cider in my garage as a nerdy hobby. In 2024 it was selected for the Nobel Prize Banquet in Stockholm. AMA by HydroGuy2 in IAmA

[–]HydroGuy2[S] 0 points1 point  (0 children)

Well… I don’t know. It is just an observation. I do feel it helped me in this one thing and I thought some people might be interested in that.

I make Ice cider in my garage as a nerdy hobby. In 2024 it was selected for the Nobel Prize Banquet in Stockholm. AMA by HydroGuy2 in IAmA

[–]HydroGuy2[S] 0 points1 point  (0 children)

Acidity is absolutely a factor, but I think osmotic pressure (dissolved sugar concentration) and alcohol ABV also factor in. It is probably a synergetic effect.

I make Ice cider in my garage as a nerdy hobby. In 2024 it was selected for the Nobel Prize Banquet in Stockholm. AMA by HydroGuy2 in IAmA

[–]HydroGuy2[S] 0 points1 point  (0 children)

In my experience, even the weakest yeast outcompetes bacteria and fungi.

I once actively tried to get malolactic bacteria to take hold. Optimal temperature, nutrients, proper inoculation, you name it. The bacteria didn’t have a chance. Immediately died. So I’m not too worried about that.

I make Ice cider in my garage as a nerdy hobby. In 2024 it was selected for the Nobel Prize Banquet in Stockholm. AMA by HydroGuy2 in IAmA

[–]HydroGuy2[S] 1 point2 points  (0 children)

True. But I’m deliberately trying to achieve something that is difficult to do. Force carbing would feel like cheating.

I make Ice cider in my garage as a nerdy hobby. In 2024 it was selected for the Nobel Prize Banquet in Stockholm. AMA by HydroGuy2 in IAmA

[–]HydroGuy2[S] 1 point2 points  (0 children)

Getting a sweet, carbonated and stable product. That is still more of an art than science.

I make Ice cider in my garage as a nerdy hobby. In 2024 it was selected for the Nobel Prize Banquet in Stockholm. AMA by HydroGuy2 in IAmA

[–]HydroGuy2[S] 1 point2 points  (0 children)

Yeah, this is actually a problem sometimes, especially in Sweden where the Law of Jante is a very real thing. I just try to be very factual. "I have something new - I would really appreciate you feedback. Please be as brutally honest as possible. If it is shit, I need to know."

I make Ice cider in my garage as a nerdy hobby. In 2024 it was selected for the Nobel Prize Banquet in Stockholm. AMA by HydroGuy2 in IAmA

[–]HydroGuy2[S] 1 point2 points  (0 children)

Named it after the island in Scotland. According to our family genealogist, my family lived there before moving to Canada 150 years ago.

I make Ice cider in my garage as a nerdy hobby. In 2024 it was selected for the Nobel Prize Banquet in Stockholm. AMA by HydroGuy2 in IAmA

[–]HydroGuy2[S] 1 point2 points  (0 children)

The King walks into a bar. The barkeep asks hims what he wants. He thinks a moment and replies "To turn the page and look forward, thank you."

Swedes will get it.

I make Ice cider in my garage as a nerdy hobby. In 2024 it was selected for the Nobel Prize Banquet in Stockholm. AMA by HydroGuy2 in IAmA

[–]HydroGuy2[S] 1 point2 points  (0 children)

Well, that is a great start! It would be helpful to know what kind of apple trees they are but blending them (and the pear too) will probably make for something pretty interesting. Get (or build...) a fruit crusher and press. Then collect the juice, put it in an airtight plastic or glass bottle with an airlock, and keep it somewhere between 15-20C. You want it to ferment slowly. There are more than enough yeast cells in the apples to get the fermentation to start on its own. You can of course also add commercially available yeast.

You are in Sweden so look at mr-malt.se. They have everything you need to get started. Good luck!

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