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Cider with Kevin
United States
Registrace 16. 01. 2022
Cider with Kevin is all about the joy of brewing delicious hard cider and experimenting with different interesting ingredients. If you would like to learn and grow your skills as a cider maker, come join the community and we can grow together!
Huckleberry Cider using Foraged Huckleberries!
This cider video is one dedicated to the little known fruit: the huckleberry. Huckleberries are exclusively wild foraged, and have a potent flavor that is instantly recognizable. While often compared to blueberries, huckleberries have a very different flavor.
In this video I use a bittersweet base of Roxbury Russet and Michelin apples, and backsweeten with huckleberry juice. The huckleberry juice is made from cold-macerated huckleberries to maximize the juice output of the huckleberries.
0:00 Introduction
1:17 Making Huckleberry Syrup
8:04 Review
12:53 Huckleberry Rant
13:56 Back to the review
16:05 Rating and conclusion
In this video I use a bittersweet base of Roxbury Russet and Michelin apples, and backsweeten with huckleberry juice. The huckleberry juice is made from cold-macerated huckleberries to maximize the juice output of the huckleberries.
0:00 Introduction
1:17 Making Huckleberry Syrup
8:04 Review
12:53 Huckleberry Rant
13:56 Back to the review
16:05 Rating and conclusion
zhlédnutí: 574
Video
British Humor Cider 2022 - One Year Tasting and Comparison!
zhlédnutí 168Před 7 měsíci
This is the one (or two year) tasting my British Humor cider recipe! This cider was started in January 2022, and has been sitting around, waiting for this review video :). For more detail on the ingredients, check out the original British Humor video: czcams.com/video/9UxjVVfP9yc/video.html British style cider can be described as austere and full bodied cider. This cider style frequently underg...
British Humor Cider 2023 - BJCP Style C1B - English Cider
zhlédnutí 1,4KPřed 7 měsíci
This video is all about the making of a British style cider using ingredients that you can find online. British style cider is difficult to make in the US due to the lack of availability of cider apples for consumers. For more detail on the ingredients, check out the original British Humor video: czcams.com/video/9UxjVVfP9yc/video.html British style cider can be described as austere and full bo...
Apple Pie a la Mode Cider - Spiced Holiday Cider
zhlédnutí 980Před 9 měsíci
It's the holiday season so it's time for spiced cider! This recipe is a riff on a classic Apple Pie cider, with a dash of creaminess and vanilla. This is a wonderfully approachable cider that will be sure to please you, your friends, and your family. This recipe is a bit complicated, but it can be broken down into the following steps: Mash the oatmeal in apple juice. Bake the apples. Ferment th...
New World Style Cider using Pink Lady Apples and Treetop Three Apple Blend!
zhlédnutí 444Před 9 měsíci
In this video we will be making another New World style cider using pink lady apples as our character addition. As always, expect 12-20lb of apples to produce 1 gallon of cider. Pink lady apples are wonderfully tart, sweet, and crisp apples that have notes of apple blossom. Do they make a good cider apple? For this video we used the following recipe: 4 Gallons of Treetop Three Apple Blend 1 Gal...
CIDER YEAST SHOWDOWN! Four yeasts tested, which one was the best?
zhlédnutí 1,4KPřed 9 měsíci
This video is compares four ciders using the same recipe: - 13.5 flOz (500g) Pro Cider Base (www.homebrewohio.com/pro-series-cider-base-64-oz-1-2-gal/) - Water Up to 1 gal - 1 tsp (3g) DAP Backsweetened with 17g of Erythritol I compared the following yeast: Lallemond Belle Saison Mangrove Jack M-02 Safale S-04 Redstar Cote de Blancs All of these yeasts produced a dramatically different flavor p...
Clearing Cider with Agar
zhlédnutí 3,1KPřed 10 měsíci
This video is all about my struggle to clear stubborn, loose sediment haze from my ciders. The conventional wisdom with cider making is that hazy juice = better cider. While I disagree with this to an extent, the variety of juice that is used in cider making usually comes in either a pre-clarified version, or a cloudy version. The cloudy juices, in my experience, are typically very difficult to...
Blueberry Lemon Cider - Recipe using Bottle Conditioning versus Kegging
zhlédnutí 1,5KPřed 10 měsíci
This video is all about making a cider in two different ways: the first, a recipe that uses bottle conditioning, and the second, a recipe that uses kegging. This recipe starts with the same base recipe for each cider, then it is fermented to dry (FG: 1.000). Following that we do our adjustments and flavor additions. This is used to highlight when you can do certain adjustments and the effects o...
Silver Medal Cyser - Award Winning Cortland Apple and Macadamia Honey Cyser!
zhlédnutí 760Před 11 měsíci
Hello everyone! This video here is my first foray into mead making, and boy what a start it was! This Cyser (an apple mead) ended up not only being really tasty, but was the second place entry in the 2023 Cyser Category for 2023 Mead Stampede! This is a single varietal Cyser using Cortland apples, and blended with 2 honeys - Macadamia Blossom Honey (rainbowbees.com/collections/macadamia-nut/pro...
Citra Cider Recipe - Easy Home Cider Recipe
zhlédnutí 617Před rokem
This hard cider recipe involves adding an ingredient usually reserved for beer to our cider: hops. We will be using Citra hops to add a dash of hoppiness to our cider. This cider is easy for beginners to do: Simply make a dry cider than add some hops to secondary for a couple of days. This recipe can be made in one of two ways, either using bittersweet apple concentrate or not. The bittersweet ...
Blueberry Lemon Cider One Year Tasting
zhlédnutí 178Před rokem
Hello everyone! This is my first one year tasting of a cider that I have made on this channel! This one is my Blueberry Lemon Cider and it is the first cider that I would recommend that people make from this channel. It has a nice red-wine like presence, but really lacks the lemon note that would make this cider more well balanced. While it misses the mark on that, I still quite liked this cide...
Ice Cider - Made with Single Varietal MacIntosh Apples - BJCP Style C2D
zhlédnutí 990Před rokem
Welcome to CZcams's only video on how to make Ice Cider. This video is all about Ice Cider. There is a myth that this is impossible to make at home, and I am here to bust that myth today. What is true, however, is that making Ice Cider is incredibly expensive and time-consuming to do at home. In order to make Ice Cider you need to temperature control every phase of the cider making process, sta...
My National Homebrew Competition Results 2023
zhlédnutí 293Před rokem
This video goes over my results for the 2023 National Homebrew Competition. I did not perform as well as I had hoped, and I had a few issues that I will need to correct for next year's competition! My submissions: Summer Saffron - C2E Tropical Pineapple - C2B Pullman Cider - C1A British Humor - C1B All of the ciders with the exception of the pineapple had some variety of an off flavor that appe...
How to Keg Carbonate Hard Cider - My Method
zhlédnutí 2,5KPřed rokem
Hello everyone! This may be a simple video, but for someone out there this is new information. This video is for you! This is a real quick video about my method for keg carbonating my hard cider. The process is very easy, I set my pressure setting on my keg to 10-15 psi of CO2 and let it sit for 2 weeks in a fridge with a temperature between 40-45 F. Carbonization Chart: cdn.shopify.com/s/files...
Cranberry Apple Cider from Leftovers
zhlédnutí 466Před rokem
Hello everyone! In this video we will be making Cranberry-Apple cider from leftover cranberry sauce! I usually make a lot more cranberry sauce during thanksgiving, and this time I decided to make a cider from the leftovers! This is a variation on a Jam-Cider or Jam-Wine in which we use jam as an ingredient in the cider rather than juice. Jam is set with pectin, whether naturally or added into t...
British Humor Cider - BJCP Style C1B - English Cider
zhlédnutí 1,2KPřed rokem
British Humor Cider - BJCP Style C1B - English Cider
Fresh-Pressed Cider - Recipe and Tasting - Pullman WA 2022 - BJCP C1A
zhlédnutí 580Před rokem
Fresh-Pressed Cider - Recipe and Tasting - Pullman WA 2022 - BJCP C1A
Apple Wine - Testing Three Yeasts - Which is the best?
zhlédnutí 3,8KPřed rokem
Apple Wine - Testing Three Yeasts - Which is the best?
Tart and Tannic - Elevated Simple Cider - BJCP Style C1A
zhlédnutí 654Před rokem
Tart and Tannic - Elevated Simple Cider - BJCP Style C1A
Saffron Cider - Recipe and Tasting - BJCP Style C2E
zhlédnutí 437Před rokem
Saffron Cider - Recipe and Tasting - BJCP Style C2E
Tasting New World Cider - Just Cider - BJCP Style C1A
zhlédnutí 401Před 2 lety
Tasting New World Cider - Just Cider - BJCP Style C1A
Making New World Cider - Just Cider - BJCP Style C1A
zhlédnutí 2KPřed 2 lety
Making New World Cider - Just Cider - BJCP Style C1A
Tasting Mass Effect Themed Element Zero Cider!
zhlédnutí 240Před 2 lety
Tasting Mass Effect Themed Element Zero Cider!
Cider, Mass Effect Style! Element Zero Cider Recipe and Finishing
zhlédnutí 752Před 2 lety
Cider, Mass Effect Style! Element Zero Cider Recipe and Finishing
How to Oxygen Free Dry Hop and Dry Spice
zhlédnutí 350Před 2 lety
How to Oxygen Free Dry Hop and Dry Spice
Blueberry Lemon Cider - BJCP Style C2B - Finishing and Tasting
zhlédnutí 442Před 2 lety
Blueberry Lemon Cider - BJCP Style C2B - Finishing and Tasting
Blueberry Lemon Cider - BJCP Style C2B - Recipe and Starting
zhlédnutí 676Před 2 lety
Blueberry Lemon Cider - BJCP Style C2B - Recipe and Starting
How to Calibrate a Rapt Pill for Cider Making
zhlédnutí 2,7KPřed 2 lety
How to Calibrate a Rapt Pill for Cider Making
Pineapple Cider - BJCP Style C2B - Finishing and Tasting
zhlédnutí 1,7KPřed 2 lety
Pineapple Cider - BJCP Style C2B - Finishing and Tasting
I don’t know you make brewing a bitter-sweet tasting. You should make Irish cider for next year at patty day!
Never knew you could use Agar as clearing agent. Brewers usually use pectic enzyme, sparkolloid or finings.
I would ferment the saison at a higher temperature and you might like the results better.
Never use cloudy apple juice the particles are super homoginized and will not settle. The particles look bad and cause off taste. The sulffer taste
I have been using M02 for 5 tons of cider and it is really good
Very appreciated
Like you technique and approach. Sub'd. Cheers!
Force carbonation kills the cider in terms of flavor. But since you are starting from industrial juices I wouldnt even bother calling it a cider in the first place so go for it
wow you'd think different people have different tastes but whenever i try to look up some yeast comparisons people make cote des blanc always gets the first place every. single. time. too bad i can only find american sellers for it,does anyone know any europan online shop that sells it? i *really* want to give it a try at this point
Nice summary. thanks for making the video
How many bar of co2 would you use to carbonate cider?
Doing my first cider now. Was planning 10psi safale 05 at 75F in order to speed up the process. First off its not getting going as fast as my beer brews. Usually by now im seeing activity. Added fermaid o also. Its been 24 hours and pretty much zero activity. Is this normal for cider? Thanks
So you have your spunding valve set to 10psi and you haven't seen any gas pressure, or are you applying 10 psi to it constantly? Confused by your process here. The activity you see will be small bubbles and the gas pressure on your spunding valve rise to 10psi. That shouldn't take much longer than 2 days. I usually see it after a day.
@CiderWithKevin I applied 10psi initially to set the valve. Surprisingly it didn't drop, but it's also not releasing anything. Either it's super slow or nothing much is going on. I got more yeast an nutrients today an just put those in. Kind of has a bit of a sour smell after 3 days sitting in my garage. Dunno, but it may be ruined. The juice was around 50f when I pitched the yeast. Maybe I killed it, no idea. The yeast I just threw in already seems to be active and bubbling after only a few minutes. Time will tell, but this may have been a $50 learning experience that goes straight down the drain. I'll try to come back with an update in a few days
@richardcagle5475 the only thing that makes sense is dead yeast or an under pitch. With a healthy ferment, it should smell of apples and yeast from the spunding valve outlet.
@CiderWithKevin okay I think maybe it was doing something the whole time. There's no krausen at all, which really threw me, but the initial charge of co2 seemingly not being absorbed should've been a clue that some was being produced. I think it was just really slow starting. Either way, it's fully going now. Smells a bit sulfurous though. Like apples, but with a twang, if that makes sense. Is this normal? I really have very little idea what I'm doing here. Thanks for the replies.
@richardcagle5475 that is what s05 smells like with cider ferms. So if the initial co2 does not get absorbed or usually means that something is producing it. Krausen is not always present.
Have you had any issues with the push-fit connectors for the gas? I am looking at swapping all my barbs out for the push-fit connectors.
Specifically, if you do tight turns, they can very minorly leak. I've only every seen that on gas lines. Otherwise, they're fantastic.
Thanks for sharing this, it was super detailed and well explained !!
I made this recipe very good and very easy. Thank you!
Are you concerned about killing any yeast before bottle conditioning with the high temperature mixture or would it still work at room temperature
Would there be an off flavor if the agar ferments? If I were planning on force carbing, could I agar in the fermenter before transferring to the serving keg and adding sulfites and sorbates? Only 2 grams of agar shouldn't ferment much, I'd think.
I love huckleberries so much, it's such a shame all the domestication efforts have failed. I make sure to stock up on huckleberry jam and syrup when I'm visiting my family out west. I'll have to try this one out, I'm sure it's delicious
I'm assuming that's how got the name for cartoon character as he too eats his own berries? lol Still, I never heard of these berries but sounds nice as a cider. I won't be surprised if someone able to combo Huckleberries with Blueberries and Blackberries plus Elderberries lol Keep on creative mate! I felt making syrup as backup flavouring/sweeting was better method than just throw them in there before fermenting, then flavour becomes dry. Feels refreshing hearing some music for change!
Do you like your fermzilla?
Hey Kevin, should I buy a Fermzilla for pressure fermenting cider? Is it worth it?
I like it, but it's definitely not essential for cider making. I make most of my cider non-pressurized
oh man, I'm super jealous of you being able to get orchard apples for 50 cents a pound! I've got a handful of orchards around me in southwestern minnesota, but $1 a pound is a great sale price, and most varieties tend to be around $2 a pound sadly. I'm curious, is that the normal price over there, or did you get a discount for buying almost 70 pounds of apples? super glad I found your channel, there aren't enough cider focused channels with high quality content
I know the owner, but I'm not inclined to ask for a discount when I'm getting apples at such a bargain! That is, in fact, the normal price. Happy to have you here. Thanks for coming to the channel :)
Started batch after your recipe yesterday but pectic enzyme prior to fermentation. My version: 1.5L UK apple conc 8.5L fresh sweet cider 4.0L leftover cider 7.5L water 5 tsp malic acid Realized I didn't have yeast packet so allowing a spontaneous ferment, maybe residual Cote des Blancs yeast from last batch leftovers will take or who knows Question is: I tried the diluted UK concentrate and it's incredibly tannic. Really made me second guess the recipe. Does this mellow over time? It is really different
Alright, just to verify: 12.5L sweet cider to 8.5L bittersweet cider. 42.5% bittersweet. I don't have my recipe up, butI would say that's in the ballpark of correct for an Austere, C1B style cider. Key word being Austere. It's going to be highly tannic. It will mellow slightly with age, but it will remain austere as that is the style. Personally, very tannic is my preference, but if you've only ever had sweet, low tannin cider, it is wildly different. The flavor on the cider does change a lot with Conditioning.
@@CiderWithKevin I've had many different commercials ciders, including those claiming to be traditional and heritage and so on. I assumed some of these would have been as tannic as your recipe but apparently this style is quite unique as far as what's commercially available. Anyway, will let it age for a few more months and then try it and maybe backsweeten or blend into a new batch
@teamearleracing4782 I'm concerned that you think it's too tannic. Heirloom Ciders are not the same as traditional cider. Traditional cider can be bittersweet (what this is). Bittersweet cider is very much an acquired taste. Some commercial examples that have similar tannins: www.libertycider.com/ Anything in the artisan series. A couple things to note: has fermentation even started? You said you went with a wild fermentation rather than the recommended cider yeast. That does have an impact. Also, choosing to not use a MLF as in the recipe will have a major impact on final flavor. The MLF makes the cider more smooth and buttery. Just give it time. If it's not too your preference, blend it as you stated. Also, did you try the must or the diluted concentrate?
@@CiderWithKevin Yeah, I think I'll let it ferment to dry and then assess. If the cider is too sharp, I could introduce the MLF culture and allow another few months of evolution. Perhaps it already would've undergone a wild/partial MLF at that point because I'm aging on lees in cellar at 65 or so.
Interesting video, you have yourself a new (English) subscriber :)
Thanks!
How do you sample the must with that fancy tube and hydrometer? I like that idea of not needing to baster it into a graduated cylinder for a gravity checks.
That's actually one piece of equipment I don't recommend. They're called wine thieves, and in principle they're good. In actual use, they only really work for large volume vessels. I'd stick to a baster and cylinder
good to know. I got my first cider with pineapple from concentrate and its cleaning finally! thank you for the help. Cider seems to ferment much easier than mead. @@CiderWithKevin
Great video!
How do you get the tank and regulator? Is it on Amazon. I guess it is connected with a ball lock to the keg? Maybe I could find a mini regulator so I can use my soda stream tank?
For the tanks: I'd recommend seeing what the local gas supply shops in the area have. That's where you'll need to get refills from. The regulator in using is a Komos regulator. Tubing is evabarrier 8mm. Fittings are duotight ffl. Ball lock valves with mfl *threaded not barbed.
@@CiderWithKevin what are the two gauges for on the regulator? My mini only has one. Oh wait I looked it up. One is the pressure of the tank so you know how much gas you have left and one is the pressurizing of the keg gauge.
@AM2PMReviews so when you have a CO2 tank you have two gages: one for the tank pressure, one for the regulator pressure.
@@CiderWithKevindo you serve at the same pressure or at a lower level? I get a lot of foam off my picnic tap at 30psi but I love the high carbonation. The flow control on the ball lock is nice for keeping it at one psi.
@AM2PMReviews 30 psi is way too much pressure to serve at! Most likely to much to carb at too! What temp are you carbing at? I don't see how you get anything but foam at that pressure.
Great job! I wish I knew all this stuff. I didn’t know you could ferment and keep the co2 for transferring to a keg. I thought it had to be with an airlock so it wouldn’t carbonate to help the yeast work and then bottle it to carb it.
yes I just thought it would stall because the yeast would choke. I usually have to degass to get a mead completed. Do you have any mini keg set up recommendations? I see there are tornado kegs are little cool guys. so much to learn. I just need something to fit in my fridge. @@CiderWithKevin
@@AM2PMReviews I also wanted to add that if you are planning on fermening and serving in the same vessel, get a floating dip tube :)
oh yeah I saw those! @@CiderWithKevin
I use a duotight ball lock spunding valve on the gas line at to 10-15 psi typically
Would it help with clarity if I used pectic enzyme at the beginning of fermentation then finished it with the agar?
It probably will help as well! I'll give that a shot for the 2024 version of this brew.
Cranberry Ciders sounds wonderful something what I'm about to brew right now but with additional of Plums, Rose and Cherries.
I just started my yearly cranberry cider a couple of weeks ago! I'm mixing it up this year by adding some of my garden black currants to the cider. When that's done we'll have a video of that :).
@@CiderWithKevin Neat combo!! Can't wait!
FWIW, I love making my own Apfelwein as well. I first fell in love with it when I spent some time working in Frankfurt. What I find odd is that American Apfelwein recipes all seem to jack up the alcohol content. Traditional German Apfelwein is about 4-5% alcohol. It’s a refreshing summer drink and often further diluted with seltzer or even Sprite (which Frankfurters refer to as “sour” or “sweet” mixtures vs. “pure” Apfelwein). I tried EdWort’s Apfelwein recipe, which calls for 2 lbs. of dextrose per 5 gallons of juice, and I found the extra alcohol was very noticeable in the taste. Your recipe is way higher than even that. If you like that style, no worries (it doesn’t have to be “authentic” and you should do what you enjoy), but you may want to try a much lower alcohol recipe just to see if you like it.
Randomly found your video while I’m doing my research. Solid stuff, nice production value. Hope your channel finds success.
Much appreciated!
these are great videos. Surprised you dont have more followers
I appreciate that! They'll come around I'm sure. Right now I'm focused on good quality content rather than metrics!
A tablespoon of pectic enzyme? Maybe that was where I screwed up. I only added a teaspoon and it took FOREVER to clear.
I've been using Red Star Pasteur Blanc champagne yeast and results have been good, but too much added sugar puts too much alcohol forward and the taste isn't as nice as when you back off a bit on the sugar. Tend to prefer the result at around 1/2 pound (1 cup) per gallon of 5% alcohol potential raw juice. Trying Lalvin EC-1118 next.
Interesting! There are hundreds of yeasts out there and I'd love to try them all.
09:26 kitty!
His name is Maximus. He's a butt and likes to interfere when I'm recording, so I give him a box to sit in when he's onery.
Super-Kleer will clear that up in 2 days or at least it works for me with apple
This video is so well made! I'm shocked you have so few views on it. Love the content!
Thanks for the kind words! I recently changed my format, so that might be it too. Also cidermaking is a niche topic in the niche topic of homebrewing, so contributes:).
Great video, thanks for sharing! In some previous videos, you noted a foot like taste from Belle Saison. I was surprised to see you used it here again - was that characteristic not present? Maybe it was hid behind the spice profile?
I heard some brews did similar cider like that. Sounds lovely combo! This drink will go well for Thanksgiving Day!
Great video love seeing cider yeast comparisons was about to start another batch and just came upon your video. I like Cote de Blancs and EC-1118, even though everyone says it's bad for cider. I was never that impressed with Safale S-04 or Nottingham Ale, maybe my fermentation was slightly off, or I just prefer the super dry finish. They seem "cleaner" to me.
Astute palette... Would've expected the Pink Lady to come through more in the bouquet as known to be aromatic variety? Curious why you didn't use pectic enzyme at outset. I understand it can also remove compounds that will affect flavour in the ferment
Great video, thanks! I tend to just use whatever wine yeast I have in the refrigerator. I can see i will need to branch out!
Interesting results! I'm a big fan of cote de blanc for ciders but recently been using ale yeasts a lot because to me they tend to leave some sweetness without drying out completely. Although I saw the FGs were all about the same so maybe its all in my head. Would love to see more of this with other yeasts, maybe some kveik or lager varieties!
That sounds yummy!
Great video. I've always passed over blueberry ciders thinking they were gimmicky but I'll have to try one now on this recommendation. Question: how did you store the cider for a year? In your earlier video you had kegged the cider. A year is a lot of time to use valuable kegerator space...
Good question. I force carb then bottle using The Last Straw from Northern Brewer about 1 gallon of each batch. Then, I pasteurize the bottles and store them in my cellar. Keg space is definitely at a premium.
I’m using kieselsol and gelatin on fresh cloudy apple juice with good results
Hmm, tree identical bottles, poor three identical glasses in the bottles are no longer identical in volume??? Strange