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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

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.

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

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?

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

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

Interesting video, you have yourself a new (English) subscriber :)

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.

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?

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.

Would it help with clarity if I used pectic enzyme at the beginning of fermentation then finished it with the agar?

Cranberry Ciders sounds wonderful something what I'm about to brew right now but with additional of Plums, Rose and Cherries.

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.

these are great videos. Surprised you dont have more followers

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.

09:26 kitty!

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!

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...

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