Black Cherry 🍒🍎Apple Cider Tasting w/ GEORGE and JESSE!🍺
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- čas přidán 8. 09. 2024
- Back in October 2018 I got to hang out with 2 good friends of mine, George from the #BarleyAndHopsBrewing Channel and Jesse from the #StillIt channel. Among other general hooliganism, we sat down for a detailed tasting review of my #CherryAppleCider. Hope you enjoy it as much as we did.
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In case you missed it, I have the full recipe for the cider down below, and here's the link for the Cherry Cider video. • 🍒BLACK CHERRY &🍎APPLE ...
Ingredients:½ gallon apple juice
½ gallon cherry juice
1/5th packet of Yeast - Lalvin EC 1118 - amzn.to/2Ui59aw or Lalvin K1V-1116 - amzn.to/36XM9AY
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Procedure:
1. Reserve 48oz (1.4L) of juice in the refrigerator to boil down to 12oz (350ml) to make juice concentrate for bottling day in 1 month.
2. Combine ½ gallon of apple juice and ½ gallon of cherry juice, pectic enzyme, yeast nutrient and yeast in 1 gallon jug, shake to aerate the mixture, then seal with an airlock and allow to ferment FULLY for 1 MONTH.
3. Boil down the reserved juice in a large pot until it is reduced in volume by 75%. You should end up with 12oz (350ml) of juice concentrate.
4. Allow your juice concentrate to cool to room temperature BEFORE adding to the fermented cider for bottling.
5. Combine the cooled juice concentrate and fermented cider in bottling bucket, then fill and cap bottles. Make sure that at least one bottle is a plastic soda bottle to use as a carbonation pressure indicator.
6. Allow bottle to sit out at room temperature for several days until the soda bottle is very firm and pressurized, then either refrigerate or pasteurize the bottles of cider for storage.
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It’s great watching the three of you together. So much knowledge.
These guys are treasure troves of info!
Wow, yeah. I love hearing the voices of experience. Wonderful!
My 3 favorite distilling brothers in one place. Love it!
why have i never seen this!!! you guys Rock !!! hope to see you guys together again
My 3 most favorite youtubers for distilling and fermenting information and ideas thanks so much for you guys
Thanks Ted!
Started watching brewer videos for about a year now and you three guys and city steading are the ones I subscribed. And just discovered y’all knew each other. COOL!!
I hope we get to have another hang out one of these days. Almost got to see Jesse again this year, but I got covid.
Its great to see 3 enthusiastic distillers get together! The world is obviously shrinking lol Personally I watch all 3 of you guys and have learned bucketloadsa tips.... and ..... most importantly we're all alcho geeks together! :-)
Glad you enjoy it!
WOW, Just before the pandemic. Can't wait for the time again we can travel, shake hands, bro hug and distill together.
Me too:-)
These are by far my favorite types of videos. So much knowledge sitting at a table with a good drink just discussing and nerding out on the ins and outs of the craft of brewing and distilling. I would have loved to have been a fly on the wall for this video. Cheers and I am loving the videos.
Love the authenticity of your video. You guys have personally directed me in my personal way of doing things. Thank you very much.
Thanks so much!
I’m a fairly recent new fan of all three of you, just stumbled across this video, what a day this must have been!! To have been a fly on the wall, oh man, so much knowledge under one roof. It was great to see you learning from each other, too. I hope you guys meet up again!
Me too:-)
Gonna be making some cider when i get the money for bottlers and some Starsan.
Fantastic videos btw. especially the ice jacking one, not too many videos about it around.
Good luck on your batches!
Nice indeed to see these 3 together! To reintroduce the flavor of the fruit in a brandy/eau de vie I macerate my low wines with 10% (100 gr of fruit/l of low wine) for 24 hrs before I re-still it (spirit run). Keep up the good work boys !!
I'm working on a flavor infusion brandy video to come out in the next few weeks:-)
Your videos really are awesome my friend . I'm getting ready to try making both of your ciders
Thanks man! Good luck!!!
Always fun to watch you three get together ! I think it would be very cool to watch some more of these with each of you guys bringing and tasting/ talking and comparing notes .
That's the dream:-) Hopefully we can get Jesse out here again.
It is tasting sweeter and sweeter all the time.~~~~~~~~~~The drunker you get, the better we sound. ;)
haha!
Astounding technical breakdown of flavor distilling. So much concentrated experience/knowledge in 10 minutes.
MUST WATCH.
It was like being in a nerd tornado sitting in between them. Awesome day!
Adding fruit in secondary of a high ABV ferment adds tons of flavour. When I was living in Switserland, we knew someone who still had a license to distill. He had his own orchard (plums) and made his own eau-de-vie. He’d add cut fruit and their stones in secondary. Said it did wonders for the flavour. After a good month in secondary, he’d rack, let it settle, re-rack and then distill. My father loved the stuff. Sadly I wasn’t allowed any yet as I was only 12-15 at the time. We moved to another continent afterwards.
Once distilled you can add fruit as well. The fruit is amazing on ice cream and in cakes, the brandy or eau-de-vie has a strong fresh fruit flavour.
Steeping fruit in sweetened rhum is an age-old practice in Germany (called Rhumtopf which translates to ‘rhum pot’) and my grandmother roped me into fermenting by starting off with Rhumtopf. Sauerkraut and mead came next...
So much knowledge.
George with the comment 😂😂😂
I made a Cherry Bounce and made the wash with pure cherry juice, about 2 gallons, and about 4# of wildflower honey and 8# of raw sugar. Spring water to take the wash to 5-6 gallons. After distilling, I cut it with pure cherry extract and 1 gallon distilled water, which had been heated along with 1/2 c of wildflower honey along with half a dozen each tart and dark sweet cherries in each pint. After 6 mos, you can remove the cherries. Really good recipe.
That sounds amazing! Thanks for sharing the recipe.
Very Alsome Video and it's Good to see the 3 men that I go to for information in the same video .
I go too all 3 when doing something new -- because you all have videos that explains how we can use your information to come up with a good outcome on what we are trying to do .
Thanks!
The three of you are funny and entertaining. I enjoyed the video!👍🏾
Thanks!
This is a fruitful gathering, ideas come. No snacks or food? 👋
Not on camera, but I made some Tacos al Pastor for us to stuff ourselves with:-)
I am envious, wish I could have some. Cherries are my favorite fruit.
I know you made this about 7 months ago, but I’m watching it again because I’m bottling my cherry this coming week! Besides my blueberry and just apple I followed this recipe, man it fermented like a banshee for a couple weeks, can’t wait! Thanks bro Again for another great recipe!
I'm jealous of that blueberry! Good luck on bottling day:-)
It’s amazing watching 3 of my biggest inspirations in the industry! You guys are awesome and sometimes when I listen to you guys give your examples I think of that Disney movie ratatouille… y’all sound like remi
😀
I love this relationship you guys have .
CZcams lol who new
Wow the knowledge and damage that you three Musketeers can and probably did together has to be amazing. To be a fly on the wall would have been amazing..lol
Jesse on Still It recorded a long convo we had that evening. It's on his channel somewhere:-)
@@BeardedBored Oh Im going now to see if I can find it.
Dude you know George!! I’ve been watching his vids for a while. Good stuff gentlemen!!!!
Yep. He and I are going to do a couple of projects this year. He was my first source for clear reliable info on the hobby when I got started several years ago. If it wasn't for him, I doubt Jesse and I would be where we are:-)
Just bottled my black cherry apple cider and 2nd batch of apple cider on friday. I have some strawberry apple thatll be ready to bottle next friday. I cant wait to try the black cherry
Strawberry apple sounds like a good combo. I'll have to try it. :-)
@@BeardedBored gunna have to call it strapple
@@micahcarey3042 Haha, nice!
Freeze distill it a few times to boost the ABV and flavor and get it up to around 25 to 30%, then distill this as a spirit run. You can then add back some concentrate to boost flavor or test a very small proportion of backset to see if this would work or make it sour.
Going to have to get a batch of this going and see how it turns out, i loved your apple jack and sweet cider. I made them late october and everyone seemed to really enjoy them
Awesome! Hope you like this one just as much:-)
I really love watching the three of you together! Podcast too! I hope that you guys can do more stuff together.
Man! That looks so refreshing! The color makes it look like an awesome cherry cola.
Now I'm thinking of fermented Cherry Cola. Mmmmm:-)
Went to BJ's yesterday and apple juice was on sale so I now have a 6 gallon batch merrily bubbling away thanks for the recipe B.B. my only problem is that my daughter is already asking me if it's ready yet. Her and her mother are both licking their lips over this one and I just started.
Patience is the toughest part, especially for our families and friends, haha:-)
This is great,lol,Love the banter!!!
Moe, Larry, and Curley You guys are great!
Hahaha! Thanks:-)
The three kings, love your channels.
Thanks so much:-)
I know this is a year after the fact and it might have been in the answered already, but to answer your question about how the distiller achieved separation, there's a good chance he used a centrifuge. You can buy non-lab grade ones or even make your own for reasonable pricing!
Tasty beverage powers activate!!!! Form of Cherry cider!!!! I'm jonsing for a cheerwine now...😋💓🇺🇸
Shape of Apple Brandy in an upcoming video:-)
I am subscribed to all 3 of you! I love all your videos! Hello from the Thumb of Michigan! You can use a coffee filter to remove the oils! I want to apprentice!
Thanks so much!
I made an apple - cherry wine, from concentrate, once. Fermented it to a high abv, 18 or so. It was ok, but not as good as I had hoped as the juice was FANTASTIC !! The buzz was nice tho 😉
Hey Bud, looks and sounds wicked good👍👍✌
Awesome Thank's
All THREE of my FAVORITE Brewers/Distillers in one video. Are there more then two group sessions for you guys???
Nope. Hopefully we'll be able to get together again after Covid.
You guys crack me up!! Good video, will be trying this one for sure!! Ty much!!💜🌷
Dude that’s a sick cider I’m gonna try it.
It came out so much better than I expected:-)
I've got mine going right now, BUT I added a half pound of raw sugar to bump the ABV a smidge
@@micahcarey3042 Nice! Did you take a hydrometer reading?
I took one of the juice before adding the sugar 1.047, 1 pound of sugar is .047 I think so it shouldve ended up around 1.070ish
@@micahcarey3042 9% potential abv, nice! Definitely let me know how it turns out!!
I made an apricot wine. Amazing tasting and beautiful golden color.
Nice!
AWESOME!
Can't wait to make this!!
This comment or question is for all three of you. I’ve seen you guys discussed many times about the difference of carrying flavors over versus using a neutral spirit and back flavoring. I was wondering if you could do a side-by-side comparison at some point?
In my 2nd apple brandy video with the thumper I got a much better flavor carry-over, but no matter how much flavor you bring from the still, flavoring the spirit with dried apples or juice after it's done is always going to give you a stronger flavor. Really just depends on what you're looking for.
Read though the comments section and thought I would post this tip whenever I carbonate a batch I use a 16oz soda bottle as a test you just squeeze it everyday when it's hard the rest are finished.
That's a good tip, Thanks Chuck!.
Amazing! Subbed to all three. Enjoy it
Thanks so much!
Perhaps is not the "craft" the seeking the best of flavor AND clarity in one fine spirit. Therein lies the challenge. PS..If it ain't clear, its beer!
I love three of you :) Thanks for lovely video :)
Thanks!
great video
Coach Rolston used to tell us to, "soak it in cider." Is this what he meant?
Well if you twist your ankle and have some hard cider, you probably don't mind the pain as much;-)
I would love to see you do a green apple cider u can use fresh apples by freezing them then squeeze them out they just turn to juice
I think I'm going to try that this fall:-)
Not one down like good job guys
quite the crew
Very cool. My 3 favorite youtube boozers 😂👍
the holy trinity
Try to make a clean cider and backsweet it with the cherry juice. If you really into sweet cider, kill the yeast and carbonate on a keg.
Gelatin and freeze to clear it 🤘
I know I am a little late on this video but I just found your channel and have been watching all your videos and I love them. As far as distilling I know they said they probably wouldn’t due to the ABV but if you poured it into a thumper and ran a regular spirit in the still you would probably get more of the flavor to carry through if I’m not mistaken.
I tried that in my apple thumper video. Worked great;-)
Super tasty beverage. Only beaten by the company!
Back at ya brother.
I think I will give this a shot. I always seem to over carbonate as well.
I lost track on my days of carbonation. Thought it was 4 days, but when I went back and looked at my notes it was 5 days, LoL!
@@BeardedBored it happens. Nothing seems to go as planned lol
I tend to be too paranoid and end up undercarbing a lot of the time. Except the one time I made 5 gallons of IPA bottle bombs.
@@ajohnson153 Dang! That would make anyone paranoid. Do you ever use a priming sugar calculator? If not, try the one on Northern Brewer's website. Hasn't let me down yet.
@@ajohnson153 I always used one 16oz plastic soda bottle as a test so I know when it's done you just have to keep squeezing the bottle when it's hard their done.
Its a meeting of the 3 major crime families! Making offers you can't refuse.
Great video! I'm subbed to all three channels!
Hey thanks!!!
Great video, but not sure about the mix, cider and sour cherries? Sorry I'm a bit of a traditionalist about cider. It's a bit much for a grumpy grandpa to get his head around. But thanks for the vid, great.
Thanks Stephen:-) I think it's worth trying a gallon, but if it's not your thing I can almost guarantee someone in your family will like it enough to finish it off for you.
You Guy's should meet up and discuss these issues more often. because your different opinions are valuable for alcohol makers. You have such a low profile making these video's that make you the best on CZcams, the trusted one's.
Great video guys , with the question of distilling a good cider ... if it’s a good cider can’t you run through the still and keep some of the backsets/ dunder just like you would a rum and add for flavour ? Just a thought
Don't know, but somebody should test that;-)
I might have missed it but why pasteurize at all vs just putting in the right amount of priming sugar (via the concentrate), is that to keep some of the sweetness? This looks amazing can't wait to try it. I was going to prime with dextrose but this seems like a nice way to get even more flavor!
Yes, it to keep sweetness.
you ever considered making a razzle berry one?? like blackberry/rasberry/blueberry mixed?? they rock as a combo in pie. but i was wondering how it would taste in a cider? i may have to try it if none of you have yet.
I haven't yet, but it sounds good. I'd switch up the yeast though and go with something that'll leave a lot of fruit character. Maybe a KV 1116, or D47. My only concern is the berry flavor getting subdued by a fast yeast like EC1118 and ending up tasting like a wine cooler. I'm trying out another batch of the cherry with Nottingham ale yeast to see what happens.
Also, couldn’t you make a much larger batch…freeze it once ….toss the ice and then distill it? wouldn’t that raise the ABV by discarding the ice? Obviously I’m new lol.
Looks like it'd be nice. Thermometer behind ya says ~90°, right?
Why not instead of reintroducing flavors, reintroduce the alcohol. Distill half of it, then add that back to the original, like making sherry.
Good idea!
I started 2 gallons of apple wine yesterday should I shake it an stir it up any during the fermentation process
No need. You can shake it up in the beginning to aerate the juice, but it's not critical:-)
@@BeardedBored one gallon is just white sugar an juice an yeast the other gallon is brown sugar a cinnamon stick an yeast nutriate and pectic acid! I'm hoping it turns out kinda like apple pie what you think?
@@garymesser4733 Sounds great! Let me know how it turns out.
@@BeardedBored I definitely will
May have been asked before, but have any of you started with honey? Mead?
I've only done 2 meads. I like them, but they take a long time to mature and the honey is expensive when you want to do 5 gallons.
You ever see the guy that makes moonshine out of a roll of toliet paper? 😂
Yep! Really neat to watch and makes me want to try some of that enzyme he used. Cellulase I think?
How are you getting rid of the methanol ?
Bearded need help again bubbles have all but stopped in my apple wine it's only been 6 days should I add more sugar or leave it be
Leave it alone. The active part of the fermentation is over quick, like 3 to 7 days. After that it looks done, but is doing a lot of invisible chemistry to improve the flavor and clarify. Gotta be patient;-)
@@BeardedBored thats my problem im not patient
@@garymesser4733 Neither am I. One thing I used to do is get one batch going, then in a week when the first one is slowing down I get a second batch started. Makes the waiting a bit easier when you have fresh batches going;-)
Bearded please help my brown sugar wine puked into my airlock what do I do?
Just rinse it out, resanitize it and pop it back on. I like to cover the jug with foil when I remove the airlock, just to keep out any dust anything else drifting by until I can put the airlock back on. I actually show the same thing happening to my cider in the previous video and how I deal with it;-)
You could always jack any cider...
B&B, what yeast are you using?
Lalvin EC-1118 champagne yeast. I'm trying a new batch right now with so Nottingham ale yeast to see if I can get more fruit character.
@@BeardedBored I've heard good things about the Nottingham Ale yeast. You also might try the Lavlin 71B-1142.
Sorry, that should be Lalvin 71B-1142.
@@southcack8245 I just looked it up. Sounds like it gives a really builds on the fruit character. Very cool. Thanks man!
@@BeardedBored well another correction because of my 70yo CRS. The correct name is 71B-1122. Hope I got that right.
so im confused, what was that pumpkin you had sealed and fermenting?
That...was a failure. I'll be posting a video about that next week.
@@BeardedBored lol alright. I'm looking forward to the video :) im new to the channel and was inspired to start making some home brews. your channel is quite informative and rather interesting. sort of been binge watching lol. good stuff, keep up the awesome videos!
@@damionbowman6862 Thanks brother!
Love these videos, the banter, the jokes, knowledge, the lack of an air locked pumpkin! 😂 & don’t get me started on how white those new trainers are 👟
@@jaredobrien9758 HAHAHA!!!
I've noticed that my flavors are better if I degas after secondary rack, before tertiary rack. Do you degas?
Not unless I'm doing wine.
@@BeardedBored I still degas my cider, then add my priming sugar, it seems to take out the barnyard flavor; maybe I'm crazy. Is there a reason to not do a full cherry cider vs a hybrid?
@@mbsfield I'll have to give the degassing a try. Thanks for the tip. The reason I did a hybrid cider was partly taste and partly price, LoL! Full cherry is usually too tart for my liking, and a gallon of cherry juice is $20.
@@BeardedBored I thought that might be the case, but do you think it'd be as tart if you added a few cups of sugar to it? I suppose it could be as tartness isn't only related to sugar content, I don't think. I get that about price, I'd hate to waste a $20 and that much time to find out it sucks, lol. I'd rather just drop $10 on that. I'm thinking about trying a white peach and grape hybrid with the cherry, seems like it could be good. I've done just white peach and grape, and it's pretty good, too.
@@mbsfield You'd have to add more sugar during the bottling addition to get more sweetness, but it might work. Might only need a few ounces. White peach and grape sounds really tasty:-)
You need a Brit for this test
You m’fers can’t agree on anything... I can tell from here that cider is garbage juice 🤮
Thanks so much! Glad you liked the video:-)