French Toast Hard Cider - Brewing Hard Apple Cider from Juice
Vložit
- čas přidán 20. 08. 2024
- French Toast Hard Cider - Amburana Infused Cider Recipe. Hard Cider (or Cider to Most people) that tastes like French Toast? Sign me up coach! The secret is in the wood we added in the beginning of the fermentation.
Ingredients:
1 gallon Apple Juice
1 1/2 grams Fermaid O: amzn.to/3Yy9K6Z
1 Stick Amburana : barrelcharwood...
1/2 Packet Safale S04 Yeast: amzn.to/3HP3mT0
Additions:
1/4 teaspoon Wine Tannin: amzn.to/3FCRgcX
Sugar to Sweetness Level of choice (1.006 was our final gravity after back sweetening)
One Year Aged Tasting of this Cider: • Amburana Cider One Yea...
How We Rack a Brew: • Racking Homemade Mead,...
Sous Vide Pasteurization: • Easiest Way to Pasteur...
Bottling: • How to Bottle Mead, Wi...
_____________________________________
Little Big Mouth Bubbler: www.northernbr...
Baster: amzn.to/3V0SpRm
Graduated Cylinder: amzn.to/3V61xUW
Hydrometer: amzn.to/3WsExAp
Star San: amzn.to/3FGcIxX
Glencairn Glasses: amzn.to/3v1btnQ
Our Favorite Pitcher: amzn.to/3jdD16Y
Auto Siphon: amzn.to/3FZkkNk
1 Gallon Carboy with Airlock: amzn.to/3G1TLXJ
Bottling Wand: amzn.to/3GbeNn3
Fun T-shirts: city-steading....
Some items used in the making of this video (We are Amazon Affiliates and as such do receive a small commission if you purchase anything after using one of our links. There is no cost to you for this, but it does help the channel and enables us to keep bringing you content. Thank you!)
_____________________________________
Become a City Steading VIP - Click to learn more
www.city-steadi...
_____________________________________
Want more City Steading?
Website: www.city-steadi...
Instagram: / citysteading
Just a idea. If your going to bottle it. Set a bottle aside and carbonate it. And compare the 2 later on after aging
Amburana benefits from being freshly re-toasted in a preheated oven at roughly 300 degrees fahrenheit for 20 min or so to help start releasing the oils in the wood. Use tongs and drop it in and stir before adding the yeast.
A helpful for you all - When returning the gravity sample back into the must, I pull the hydrometer out of the cylinder, insert it into must and hold it there. I then carefully pour the sample down the length of the hydrometer and back into the brew without any bubbling or splashing at all. Hydrometer too short? Any solid rod (sanitized of course) will do. Happy Stead Fest!
I love the Kirkland apple juice for ciders, wines, etc... always turns out well for me.
Your recipe for apple wine with amburana is excellent. It's like a glass of apple crumble! My second small batch of that is in primary & there's enough wood remaining that I was thinking... cider. Good timing on the video!
Idk what amburana even is but I love apple crumble. I made an "apple pie mead" ok it's just apple cinnamon. But it is really good I just wish there was a way go add that pastry element to the taste.
Sorry if this has already been answered and missed it. Going to have to step up to the 6.5 Gal. Fermenter. Brews turning out so good cannot keep past 5 days much less weeks or months. Does the yeast and nutrient amount need scaling up? Example 5 yeast packets vs. 1?
Ok just racked and back sweeten to 1.018 and OMG its awesome the Amburana is coming through and Apple cider was fresh Honey crisp I pasteurized and and I am bulk aging for 6-8 months so its ready for the fall season with the fire pit going ….its amazing flavor and well rounded…..and still waiting for a batch of “Steve” lol ….thank you for the great recipes ☘️ Sláinte
Enjoy!
That’s a good idea for the holidays, pumpkin spiced Methaglen or oh pumpkin pie mead
Can’t wait to try this recipe. Last time I used fermaid-O I got bubbler action in less than 30 minutes. It was wild.
Same here especially after adding hot tea to must but prior to pitching yeast and adding Ferm-O.
Nice, i did something similar about 2 months ago almost 3 to have it ready for Thanksgiving. I used apple cider and the same wood in primary. I did close to 5 gallons. 4 gallons of straight cider, 2 gallons reduced to 1 gallon. For 5 gallons, i added PE, tannin, and a touch of malic acid. On conditioning, i did 2 gallons on ceylon at 1.010. 2 gallons on 3 large Graham crackers and 75/25 mix of sugar to brown sugar to 1.015. Last gallon was 50/50 sugar and brown sugar to 1.020 and carbonated. People liked the 1.016 the best as it was like apple pie, then carbonated, then 1.010. I added a touch of brown sugar to the 1.010 now to 1.012/ 1.014 and it has more of a candy apple flavor now
Made a couple ciders trying different types and had a unique one on how the color finished. Tree Top pressed "cider" leaves the brew the same cloudy colorize no difference but it is a very nice tart cider which I prefer personnel but lots of good flavor I recommend it if you have it available.
im so glad i listened to y'all about using sanitizer liquid in the airlock. i actually just found 5 tiny fruit flies in my airlock dead....had that been water they would be in my brew. fruit flies in the the southern states are the worst
Yeah we get a lot of them too.
Your videos inspired me to start some store bought juices and it's so much easier than I thought it'd be! Even fresh pineapple wines which are my favorite next to cherry.
You guys have the best T-shirts hahah
Hey guys I love your videos and just started my first mead and I am very excited. learning tons from you guys and your great.
Hooray! They were still in stock. I'm going to add it to a gallon of the Honeycrisp apple wine I have in conditioning right now.
Oh man this seems amazing.
I know I'm super late to the party on this, but this might help new cider makers scrolling through. If your apple juice has pear juice in it, you will end up with non-fermentable sugars ie. sorbitol. It's not added, it's natural to pears. So don't fret.
In 1 pear you will have about 4 grams of sorbitol. 4g per gallon will give you 0.000406 points on your SG. To end with 1.002, you only need 22g of sorbitol, which is equivalent to about 5 or 6 pears (depending on your juice's tendency to ferment strictly to 1.000).
If you haven't already tried it, I think you guys would love Mulled Cider. I personally don't add extra sugar, just the spices and heat. Delicious. Add a shot of whiskey to the batch of you want to add a little bite
A tablespoon to a teaspoon of a dark amber maple syrup would be a great add to secondary to reinforce the French toast would have been nice rather than the sugar
Add a few drops of a good maple syrup to a glass if you have one to see if you like it
@@madusan1 I do that with a cran-apple cider I made. It's too tart, and the maple syrup makes it much better.
I need more fermenters and a whole lot more room! Too many recipes not enuf space…y’all are a fun to watch! I’m also learning a lot, even tho i have been brewing off n on for 30 years (apparently doing it very primitively). Thanks for the videos!
So I ordered some of the amburana wood because of you guys talking about it it's now in a cyser and is going in an acerglen in secondary I love your guys content
I made my first batch of mead because of your guys' channel and I didn't pay enough attention to your videos, used water in the airlock, got fruit flies in it, said "f*ck it" and drank it anyway. Extra protein
Hey! Thank you for your work! Ha ha!
Beautiful color and sounds so good!
I'm one of the people that bought the amburana because of your video. As soon as you said it smelled like French toast I had to have it because that's one of my favorite scents! I have one piece in a cyser right now and I plan on adding one to a cider I have in primary and also a traditional mead that's also on primary. Thank you for your videos!
😁👍every time the TRBOS pops up, my head goes back and forth involuntarily 🤣😂👍❤️
Can you reuse the wood in future brews?
That sounds delicious I can’t wait to try it!
I had came up with a sorta French toast apple cider. haven’t made it yet, I’m thinking
3L apple juice
.75L maple syrup
Goferm
Secondary:
Cinnamon
Vanilla
Nutmeg
Back sweeten with the last cup of maple syrup
Could be a good brew. Have yet to try it.
Yay! TRBOS!
Sounds amazing!
My favorite wood 🥰
Have y'all thought about getting one of those soda stream machines to carbonate y'all's brews? Might be an interesting science experiment
Such a timely video for a newbie. . I have a 3 gal of cider I started the end of October which I've racked and then let sit with cinnamon sticks and vanilla. I racked and bottled in 1/2 gallon Mason last week.
When I tasted it and told my husband, "it tastes good but....I don't know, tastes thin?"
And here i had the right term:thin.
Question: is it too late to add the tanin since its already in jars?
I think I need to get one of those big mouth fermenter. Looks like so much easier to take samples and clean. Thanks for sharing your passion and talents with us.
I Love my Bung..... Airlocks :P
Question...w/ store apple juice...would you recommend sweetened or unsweetened juice? Thanks for your content . You've taught me so much 🙏❤️👊
Depends. Sweetened means more sugars, so more alcohol, but make sure it's actual sugar, not corn syrup or a non-fermentable sugar.
I never knee you were on St Petersburg. I'm super jealous. Why? If you haven't tried it Skyline Chili up in Clearwater. I'm an Ohio native so it's a soft spot in my heart
I need to make a spiced cider or cyser!
Sold out.
Just watched your video on the raspberry cider right before this one. In that you chose to carbonate it, but this one you didn't...I haven't made any ciders yet, but curious as to how you pick and choose which you want to carbonate and which you don't and why.
Honestly it's just whether we've shown it lately or not, or if something makes sense to do one or the other.
Yea buddy
4:19... I know y'all probably already finished it, but when I heard French toast I automatically thought y'all could use maple syrup or cane syrup in conditioning if it needed to be sweetened
Scrumpy I think is what you were thinking of. Unfiltered cider ( err! spell check kept making scrumpy scrumptious lol)
LOL Glad to hear that you left out the pe
Thanks again for another easy (but great) recipe 👍
Since I'm unable to afford the wood at this time, I wonder if I can just add cinnamon and other spices to get a similar taste?
Do you guys reuse the amburana? After seeing you (and some other brewtubers) use it, I've gotten some and loved it and I want to stretch out my use if possible.
I usually get 2-3 uses out of it, yes.
Brown sugar in this would have been so good
Hahahahaha, i was about to ask about using tea instead of tannins but you beat me to it. Stop reading my mind, looking at you Brian |^(
This recipe sounds amazing! I just put in an order for some of this wood and can’t wait to try with some orchard apples. I have a bizzilion packs of redstar premiere classique-does this make a decent cider? Love your content, and thank you so much in advance!
It does and amburana is amazing.
Hi nice people Merry Christmas to you and thanks for your videos,but I would like to know I bought a 3 gallon cone fast fermenter and put one gallon of cloudy Musselmans apple cider and used that blue ale yeast too,but after about 2 days no bubbling in the airlock and when I opened the lid the so2 smell was very strong I added another gallon thinking I could fix the problem but I threw it out after a day or so ,I hate to waste stuff though.My main question is though have you used a fast cone fermenter before?Thanks alot.
As far as the tannins; can you make a cup of black tee and reduce it and mix that in, so it would be less diluted?
When you add it to the brew it’s getting diluted.
Could you technically use a vanilla bean, cinnamon stick, and maple in a honey mead? I'm going to try this after my first honey mead is done.
Sure, why would you think you can't?
If you leave it in a sealed container it will last longer. Otherwise sanitizer evaporates into the atmosphere
We mix a new batch every session.
I would like to see a review by Darrica that isn’t influenced by Bryan
I have a hard cider brewing currently. I chose to use sweetened apple cider instead of apple juice, with little added sugar. I'm curious how it might taste. I'll update when finished. Any tips would be appreciated?
Sorry if this has already been answered and missed it. Going to have to step up to the 6.5 Gal. Fermenter. Brews turning out so good cannot keep past 5 days much less weeks or months. Does the yeast and nutrient amount need scaling up? Example 5 yeast packets vs. 1?
Just use one packet but everything else scales up.
Could you make an oxymel? I’m really curious how it would turn out and your takes on it.
I would be interested to know how this compared to the concentrated apple. On your own rating scale.
Can you add wine tannin in primary instead of using a cup of tea?? Or if going the powdered wine tannin way just wait to add it during secondary?? Thanks for the great videos
I see them as interchangeable so yes, you can totally add tannin in primary.
We use tannin more now since it’s consistent and simple.
🤤
I really wanna see the finished bottles in the end... i dont know why, but just feel like there is something missing in the end.
Well, you will get to see it in the one year?
Could you have left the wood in longer to get more tannin?
Hope everyone watches until the very end! 😂
great job, can you reuse the wood that you used in the cider?
Dry it really well, redunk on boiling water before use and yes.
Can one avoid needing to back sweeten by adding more sugar during the first fermentation?
In theory. However you have no control over where the yeast will decide to stop. Could be too sweet, could still go dry. Or, depending on conditions, could stall and not ferment.
Any chance you could dry that chunk of wood out and reuse it in another brew?? If so what are your steps to get wood stored for a later brew??
I am really curious to hear about reusing the wood piece as well. I know you, CS Brews, have saved them before.
I am replying to your comment so it is easier for me to find the comment again. 😁 I have to start waiting a couple days to watch the videos cause all of the awesome comments!
Where can I get that fermenter?
might be a silly questioin but if the alchohol kills off the yeast when it reaches a level is it ok to put a whole packet in? I dont make drinks often enough to keep open satchets
It is fine to use a whole packet of yeast. We often do so ourselves.
I was starting to worry there wouldn't be any left to bottle lol
Huge missed chance on the brew title. I lost it at "Wood in Cider Brew" and now have to oak a cider and call it that.
We did a title called "Too much wood?" and it got demonetized... not doing that again, lol.
Question...did you figure ABV using the final gravity of 06 or the 02 before back sweetening ?
Always before backsweetening
I just racked this after 3 weeks in the primary stage, and there is no aroma or flavor from the Amburana. What could I have done wrong? I soaked it in previously boiled water for 5 minutes, and it was in the brew for two weeks.
In your case, it may have been in too long? Every batch is a little different due to a million differences in environment and materials and recipe. I'd let it age a while and see what happens though.
Amburana sounds like it would be good in your spiced mead. If it were available. It's sold out. Again.
I spoke to Ken and there should be more tomorrow or Tuesday!
@@CitySteadingBrews Yay!
On an aside, when you bought your big mouth bubbler did it have 2 seals under the lid or only 1? I bought 4 of them and they all had double seals.
Just one, but I'd probably prefer three!
@@CitySteadingBrews thank you for the reply. Maybe they had issues with the single seal and doubled it.
I know you talked about making a mead with this, I wasn’t sure if you had yet. I bought some of the wood and want to try to make this recipe into a mead, but I think I’m too new to the process to figure out the sugars and figure out the honey to apple juice ratio and if there are any other additions to add.
You jus need about 1.25X the honey by weight of sugar.
Thank you for the response but I might not fully understand it. I’m not sure if you are talking about just the sweetening part you did with the sugar or if you are talking about in the primary.
I’m still trying to learn the science behind mead making. Figuring out the sugars from everything to get the correct OG.
czcams.com/video/nZdjG2rslVw/video.html
czcams.com/video/eSRgJCSRjwY/video.html
Can you reuse the wood? 😊
What do you mean when you say it smells like French toast? does it smells like fried eggs?
smells like spices, maple, toast etc.
French toast smells of cinnamon, vanilla, and other spices.
Yes, chugging it all down would probably make you sick.
But it might be worth it. 😎
Hey I took your advice from another video and got a turkey baster for gravity readings but turns out I got the wrong one as it leaks most of the mead right back out before I can even lift it from the bottle...was wondering what brand y'all went with as you don't seem to have that problem
Who is the Master Baster?
czcams.com/video/zp2QXVHXOKc/video.html
Thank you so much! Never saw this video and looking forward to it later today...clever title 🤣
Looks like apple juice in the states has about 20% more sugar than in Europe
Some American breads are classified as cake in Europe because of the amount of sugar they contain. No kidding.
Just have a little question,I started brewing as of yesterday and I'm making your guys' trad mead and a cranberry and blackcurrant wine. The mea started bubbling within ten mins, the wine on the other hand has almost 0 activity. I've shaken the wine twice and the yeast is settling within minutes, is that normal? The mead on the other hand is the opposite and i dont see any yeast on the bottom. Am i doing domething wrong? ingredients of the juice are: Water, Cranberry Juice from Concentrate (10%), Blackcurrant Juice from Concentrate (9%), Sugar, Flavouring, Antioxidant (Ascorbic Acid), Sweetener (Sucralose)
Are you making your wine with bottled juice? Check the ingredient list and see if it has anything ending with -ite or -ate in it (sulphite or sorbate for example). Those will inhibit fermentation. Safest is to use juice that only says “100% juice” or something similar (for apple, for example it’ll only state “apple juice”). It’s okay if it states ascorbic acid or citric acid.
Edit: just realised you listed the ingredients. Did you use the same yeast from the same packet? And what’s your gravity? Once I was a little distracted and mixed too much honey into juice to make a mead. The gravity ended up too high for the yeast to start fermentation. The only solution to that is to dilute the must in order to lower gravity.
If the juice comes from the fridge it might be too cold. Wait for it to come to room temperature. Perhaps add a bit more yeast once it is at room temp.
If the yeast came from a different packet and gravity, temperature and ingredients in the juice are OK, chances are the yeast wasn’t viable anymore. Add more yeast from a different (new) packet.
@@eddavanleemputten9232 Nope, i made sure there wasn't, thanks for the help though
@@riainosullivan858 - Well, it’s actually good news that there weren’t any additives that might inhibit your yeast. I’ve been thinking a bit more, some sources say cranberry can be tough to ferment. Did you check the yeast? How long is it since you pitched it and was it the same package as your trad?
Sorry, I can’t help it. I get invested when people have issues with their brews. Maybe because I’ve been doing this for such a long time and love it so much.
Just a reminder - Sucralose is Non fermentable.
@@eddavanleemputten9232 sorry for the late reply and no different yeast but it's brand new, its aw4 premium wine yeast Edit: the yeast I used for the mead is M05 mead yeast, it has a higher abv at about 18%, should I try pitching that instead?
If I am making 2 gallons, is one piece of wood enough, or should I add 2?
One is fine, maybe a little longer time.
@@CitySteadingBrews Thank you. My wood came in today, so I am making this tomorrow.
well he did not listen and there sold out when I looked . I was going to try it in my pumpkin pie mead ,apple mead , even maybe my banana mead see how it goes .
I am having a hard time finding an answer too as if sucralose is fermentable or not.
Sucralose is not fermentable :)
@@CitySteadingBrews Thank You.
Help ignorant me. For sweetness, why not lactose?
You can if you want to.
@@CitySteadingBrews
Please, some facts, some education.
You wanted to sweeten. You added a fermentable sugar with the possibility of just making more alcohol and losing the sweetness. It is my understanding that lactose doesn't ferment and will, for sure, add sweetness. Why did you chose what you did?
We chose based on flavor. Real sugar and honey give the cleanest flavor. Lactose can add a somewhat creamy texture that we didn’t want in this. Erythritol and allulose are fine choices but at the end if the day we like to show variety. You can just pasteurize and it’ll be just fine.
So in the end, you can if you want to. I wasn’t being dismissive, just truthful.
what does it mean if I unscrew the lid and the airlock activity doesn't stop??😂😉
It means you have done something very wrong? Unless I am misunderstanding!
@@CitySteadingBrews I jest. I would be pretty concerned if the airlock was bubbling with supposedly equalized pressure on both sides of it.
also congrats on yet another amazing brew and thank you both for inspiring me to take up this hobby.
Is this wood endangered? I was looking it up and it says it's endangered.
As we said in the video... the producer we use for it looked into this, and said the one he gets is not.
First 🥇. Good morning.
Damn, Ken is sold out again already.
Aaaaand, they're already sold out again 😆
I contacted Ken, and he said they hope to have more Monday or Tuesday!
@@CitySteadingBrews awesome 👌
Did you move away tester ?
Hmm?
@@CitySteadingBrews sorry I was typing while intoxicated (TWI)