Cider 4 Ways - Hard Cider Finishing Methods
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- čas přidán 4. 08. 2024
- Cider 4 Ways - Hard Cider Finishing Methods. Still, Sweet, and Carbonated, there are many ways to finish a hard cider. Let's explore the methods and see which way we prefer our cider.
Additions:
1) Nothing
2) 29 grams Sugar then Pasteurize
3) 5.5 grams Sugar then allow to Carbonate
4) 34.5 grams Sugar then allow to Carbonate then Pasteurize
Hard Cider Process for Beginners - Hard Cider from Juice: • How to Make Hard Cider...
Using Sous Vide for Mead and Wine Pasteurization in Brewing: • Using Sous Vide for Me...
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For those of you who work solely in metric, here is the metric version of the formula to work out how much sugar to add to bring it up to a specific gravity point. There 0.275g of sugar per gravity point in 100ml of a brew (the equivalent of the 0.077g/ounce). For example: you have a 4.6L brew and it has a final gravity of 0.996. You want to bring it up to 1.015. first off, how many 100ml lots are there in 4.6L? =46. 1.015-0.996 = 19 gravity points you want to raise it by. 0.275 x 19 = 5.225. 5.225 x 46 = 240.35, so you would need to add 240g of sugar to bring a 4.6L brew from 0.996 up to 1.015 specific gravity. if you then want to carbonate it is 1 ounce of sugar per gallon of brew, which is pretty close to 7g per litre. So again, for a 4.6L brew, it would be 7 x 4.6 = 32.2g of sugar for carbonation. This is in addition to the sugar added to bring it up to 1.015, therefore using a total of 272g of sugar for a sweet carbonated brew.
Yup! 7g per liter is the standard. I actually converted FROM metric to get my per gallons amount!
But we have a small problem with UK gallons = 4.546L and US gallon = 3.785L
or a difference of about 20% or 1/5th
and if that isn't confusing enough all fluid oz are not created equal
the US fluid 1 oz = 1.04 UK fluid oz
The finished product nearly filled 4 x 750ml bottles or just under 3L so they lost 700-800ml in the brewing and racking process if they had 1 US gallon to start with.
If they started with 1 UK gallon 4.546L and ended up with 3L then they "lost" about 1.6L or roughly two 750ml bottles or nearly 50% waste
all calculations using the calculator in the Microsoft v 10 that came with my 3y old computer
standingonthesholdersofothers
@@greenwood4020 they are from the US, so they used a US gallon, not a UK gallon.
But if you use the metric conversion and adjust to suit the UK gallon, it still works out accurately.
How is 1.015-0.994. = 19?
@@scotc84 oops, should have been 21. It would have been 19 if the gravity was 0.996. Thanks for proofreading for me 👍🏻
I have edited my original comment to say 0.996.
Thanks. Because of you both. I’m starting my cider today. Also. I have had that scale for years. Love it!!!
Have to say this is Brilliant. Very informative and straight to the point I really look forward to the next video on how to flavour a cider. Thanks guys
Just started my first brew today! All thanks to you guys! Keep up the great work
Been making Mead and beer for 5 years and just got into ciders. This video is just what I needed. Thanks for always keeping it fresh with the content
PERFECT TIMIMG, I have a half gallon cider sitting dry and a new gallon started. Thank you.
this is a fantastic video series! thanks for making it. now i'm going to have to try cider again!
thank you so mcuh for making all this content, I have my first brews fermenting now and I cant wait for the result, you guys have brought me into a new fun hobbie(not that I needed another) and its getting more and more fun by the day. You guys make this all seem so approachable and enjoyable.
Great video. I did a maple cider that turn out real nice.
Another great video. I made mine sweet and carbonated (with cinnamon, allspice and clove last year), also used brown sugar. Came out excellent! I followed your older cider videos :)
I just want to say thank you SO MUCH for adding the links for the next videos in the description
You are welcome! I try to keep up with it but sometimes I forget. If you ever see them missing, please give me a gentle reminder.
Two store bought cider flavorings that I'd love to see how to do homemade are apricot and grapefruit 😁 Great video as always! I've always been nervous about pasteurization and carbonation, but you guys make it seem so easy to tackle.
Really useful practical information, thanks guys. Will be making cider in the UK next week and put this to use
Absolutely love your videos! Just moved and have 4 over grown apple trees with tons of apples and started a 5 gallon batch! Didn’t do enough Research and it never took off and after watching your videos I’m glad I was able to get it started without having to throw it out because it took a lot of work to make it into juice!
Love that both of you are very Detailed in your videos! Glad y’all were save during the hurricane!
Thanks for the well wishes and we are glad you didn't have to throw out your cider! We know how much work it is to juice fresh fruit!
So exciting! I have basic and a "rose" that is 20% cranberry almost done. The pink is so nice, hides the funks. Thanks for sharing.
Informative and fun to watch. You make it a joy to learn. Thank you!
Thank you for watching!
Awesome video as always 👌 keep up the great work.
Very cool video, something that really gets down to the nuts and bolts of how to make a cider that tastes how you want. I have 2 recipes I've done that I love that are essentially #2 and #4. One method I have just tried has a lot of promise: boil concentration to increase gravity and concentrate the apple flavor. I boiled 2 gallons of fresh juice down to 1 gallon. I am hoping for a drinkable dry apple wine.
I haven't made mead for almost 15 years, and my son -- who's almost 21 -- and I both have grown to love cider (neither of us like beer). I still have all my gear (three 5 gallon bottles and all the hoses and brushes), so watching your videos is got me jazzed.
I do remember one piece of advice from during your pasteurization point: glass grenades are NOT a laughing matter. :)
Great Videos! Future Flavor ideas 💡. Replicate your current #2 (sweet & not carbonated) with following flavor options: 1) Vanilla 2) Cinnamon 3) Vanilla & Cinnamon 4) lemons. Cheers
I have a 1gal batch of still spiced cider I am going to bottle and bottle carb tommorow (Jan 1st). Now I've got some considerations on how I want to finish them.
Great video as always
I tried the recipie and so far so good I just bottled backsweetened and primed a portion of it and will try the method of pasteurization I saw in another one of your videos using the cooler and hot water. Thanks for all the tips and wish me luck.
You guys are the absolute best.
🥰 Thanks for watching!
I'm always a fan of adding pineapple flavor. Also made a batch a while back and used coconut sugar, it's surprisingly came out tasting like a Carmel apple 👍
I have both a dry apple wine and a pineapple that I hope will retain some sweetness. I'll probably take a sample of both today to see how they taste together. I found that yeast really like pineapple, so I may try adding it to some other brews to see the results.
Carmel apple sounds awesome. Anybody ever try those green candy suckers dipped in real carmel ? I wish i knew how to make a cider or wine that tastes like that🥂
@@MrEbox keep at it you will find a way
@@MrEbox Have you tried adding caramel to it? You can caramelize sugar at home.
Just got home from Publix with the Greenwise Organic Apple juice, in the fermenter. Amazon delivering hydrometer kit, bungs and airlock tomorrow. Can't wait to get started. Actually can't wait to drink some! I think you guys should go on the road and drink, critique, and party with your followers. Every video is as entertaining, uplifting, and informing. Thanks for inspiring me to brew alcohol, and drink, everything I was told to avoid. CHEERS!
Great channel. Just discovered and it’s made me realise that I don’t need to spend retail costs on buying a gentle alcoholic product. Thank you.
Another great video and very informative. Thanks!☺️
Awesome video guys and Happy holidays! More series like this. Please consider some lime for extra acid ( I put it in primary). I did once on a test with other ciders and it made it crisp and tasted like a beautiful Prosecco. Next test will be acid plus some ginger to give it a bit of a kick
I love your videos. Addicted.
Just stumbled onto this channel man am I hooked. Cannot wait to give this a go! Thanks so much for your content, you both seem like a great couple to sit and enjoy a few largers with.
Welcome aboard!
Thank you so much for responding, your channel has so much information I love it, but I am glad you pointed me in the right direction, since my apple juice has been fermenting all week so far, I pitched safale US 05
Great video thank you! Have a happy new year guys!♥☺♥
I have several batches waiting to be bottled where I used various levels of cinnamon, cloves, all spice, ginger to test how it would improve/worsen the base product. I try very hard not to test them early because I know it takes time for them to get good. Looking forward to a video when you do various things to the base cider to change the taste. I have not tried with fruits yet but after watching your video where you put dried cherry in the mead, I am really wanting to try that at some point with my future batches.
Please report back, as those sound very interesting.
Thank you for making your channel!!
I realy learned a lot!!!
I am from Belgium, so I learned tot Brew beer before anythong ealse 😉.
But right now I am in to making wine and cider, thanks to you guys.
My last brew was a cider with store bought apple juice and with a bit of hop added (from my diepfries).
My 3 children (all above 23 years old 🤪 and d and d lovers😋) realy enjoyed this Brew.
My last 'experiment' was one with a bottle off cherry beer from Brussels (wild fermentation) that I tryed too te-ferment again (extra water and sugar), the yeast left in that unfiltered beer seamed not strong enough and the liquid seamed to be too accid, so I addet more water and a lidle bit of extra wine yeast and got it started again. 👍
I tastend it today and it realy tastend promessing, ...
I don't Know what name I Will give this Brew yet,... sugestions?
Thanks for all the good advice.
I love the Science and I love the adhd 😜.
XXX
From Belgium.
Great video. Thank you for the information.
This looks really fun. I work at a brewery but I love cider. Would be a fun hobby. I already have the sous vide!
Ginger/clove is my vote for flavoring. Thank you for this series, I was just thinking of what to do with some apple cider I have left from Thanksgiving. Keep up the good work. It is much appreciated.
I second the ginger. I've tried ginger in the past with apple cider, but would love to see your take on it to compare.
I also like adding a cinnamon stick to apple cider. I've had good luck with that, as long as you don't over do it. :)
Great video as always 👍
I like when you explain the math, although at I'm "What The..."
But then I will watch again take note then I'm like wow really cool of them to share this and explain.
Great information and entertainment.
Happy New Year.
The best to the both of you and your families....
Would be super interested in flavoring ciders. So far I've only made still ciders. But I think with the knowledge gained on this channel I will try bottle carbonation and pasturizing
Informative, entertaining just brilliant, thank you.
Glad you enjoyed it! :D
I don’t really comment on videos but having videos of different ways/methods to flavor your brew would be awesome
Amazing video as allways!!!
Glad you enjoyed!
You guys are amazingly entertaining to watch, and yet still VERY instructive, without going over anyone (even this old fart's head) OK I'm presently 61, about 7 months secondary fermentation away from 62, May the fermentation gods continue to bless you both, with insanely good products to drink.
Thank you so much Robert! Happy very early birthday!
I wish sending cider was legal. I’d love to share with you all my creations that are inspired by your channel. Much love from Australia!
Thank you for what y’all do! Been watching you guys a few years now. Regarding doing a video on flavoring I have a local orchard that does a hopped cider and another one that is roasted. They are both great, but I would like to do my own take on those and have no idea where to start. Some other fruits and flavors would be cool to see what y’all come up with.
I have 2 Northern brewers bubblers with your recipe for Super Simple Cyser. I’m a bee keeper and I have a small orchard with five different varieties of apple trees. The trees where prolific this year, so I decided to do something with both my hobbies. So I started watching your channel about three months ago. The channels are very helpful. A couple of weeks ago I stopped being a free-loader and joined the $10 VIP group. After picking, rinsing with water, grinding to pulp and pressing, the orchard yielded 24 gallons of juice with an original gravity of 1.052 (did I mention fermentation is all new to me). Over the last month the juice /cider has bottomed out at .996 specific gravity, naturally, no yeast added. I used your recipe including the conditioning with dried apple slices and a cinnamon stick in both bubblers. Your very descriptive when you describe the brews when tasting, but I’m clueless. The Super Simple Cyser I made smells really good, and its taste is pretty good(clueless) , but I want to sweeten it a little, and sweeten and carbonate like you did with the Hard Cider #’s 2 version and 4 version (which will require pasteurization, no problem).
Here are the complexities I need help with. I want to bottle with 1-liter swing-top bottle, so I need to adjust the math to get to the correct amount of cane sugar. See math;
1.052(OG) - .996 (FG with apple slices and cinnamon) = .056 of Gravity change
#2 Still and sweetened.
So that I can develop a connection between what I taste and what you say in the videos, I want to sweeten to 1.015. To correct to 1.015, I’m going to use you function of .077 grams of sugar for 1 gravity point and 1 ounce of liquid. So .077 grams X 19 points of gravity = 1.463, then because I want to use 1-Liter bottle, I would multiply 1.463 X 33.73(oz.) = 49.35 grams of sugar. But now I’m thinking it would be easier to sweeten the gallon of Super Simple Cyser with 1.463 grams of sugar X 128 (oz) , or 187.26 grams of sugar, then pasteurize the gallon and then bottle. Does the math and rational look right.
#4 Sweetened and Carbonated
The same sweetening rational as #2. So that I can develop a connection between what I taste and what you say in the videos, I want to sweeten to 1.015. To correct to 1.015 I’m going to use your function of .077 grams of sugar per 1 gravity point, per ounce of liquid point. So .077 grams X 19 points of gravity = 1.463, then because I want to use 1-Liter bottle, I would multiply 1.463 X 33.73(oz.) = 49.35 grams of sugar. I think on this scenario, I going to stay with the 1-liter swing-top bottle( due to pressure)
To carbonate I’m going to use your function of 29 grams of sugar per gallon, changing the grams per ounce which equals .226 grams per ounce and multiplying by 33.73 ounces = 7.62 grams for 1-liter.
So to sweeten and carbonate a 1-liter bottle, I need 49.35 grams + 7.625 grams = 56.975, round to 57grams and let carbonate for 5-8 days, then pasteurize.
Last question. Do you think 140 degrees is high enough for pasteurization of this brew, given it was made from naturally fermented apple juice. Agricultural websites suggest 160-165 degrees F
What do you think?
Higher than 140f could blow up bottles.
Sweeten to your tastes :)
We add sugar to the batch so you need no adjustments for different sized bottles.
Very informative , started my first batch :)
I’ve got 2 gallons of cider brewing with a hint of leftover honey. OG was 1.054. I’m planning on bottle carbonating some, backsweetening some and force carbonating a half gallon (just ‘cause I can). Looking forward to it!
Hi Brian and Derica, thanks for the video. I've recently made this cider myself and I want to have a tasting with my family in the summer, but I have an issue.
I used a 3rd of a packet of Safale SO4 for 5 liters because it says it should be enough, and because I only had one packet and wanted to do more brews with them, because to me, yeast is kinda expensive. OG 1.044, FG 0.997, took 3.5 weeks because my apartment gets kinda cold, but I dont have a problem with it taking longer than others say it should. Got exactly 4.5 liters, so I was able to bottle 4 1 liter bottles for the different additions and 1 500 ml plastic bottle to test for carbonation. Added 7.5 grams of sugar to sparkling, 60 grams to sweet and still and 67.5 grams to sweet and sparkling, and half that to the tester bottle. My issue is, it's been almost 3 weeks, and the tester bottle isn't firm yet! Usually my brews take 6-8 days to bottle condition, which I also use a tester for, but this one has been going for a super long time. I also later on bottled some beer bottles with one of the other 5 L 3rd of a packet, and they are also on day 10 now, and still no carbonation. Did I mess up by going for a third of a packet? Im kinda worried about it, because it's been such a long time. Can I maybe add some bread yeast to the bottles to restart it, or do you reckon its okay so far, just might take longer to bottle condition? If so, how much should I add, and should I add it to the beer bottles aswell? I have a full bag of bottle caps, so throwing these ones out is not that big of a deal.
Thanks for your answer in advance,
Kind regards from the Netherlands!
P.S. I did not rack to secondary, because I dont have a bottle thats a little smaller than 5 L, but I was very careful when racking to my pitcher, from which I bottled
Ways of finishing the brew in terms of flavor that would be interesting are:
●Fortifying with a complimentary spirit (Scotch would be really good)
●Adding fruit flavor after primary (something flavorful and tart like blackberries would work well imo)
●Infusing spices or other flavors after primary (like mulling spices, ginger root, toasted pecans)
●Enhancing the flavor using extracts
●Enhancing the flavor using liqueurs
Loved the video. 😊
Glad you enjoyed it!
Thanks for sharing a great instructional video on cider. I'd be down to see a blueberry flavored cider, or even a cider that is hopped. Cheers!
Love it .
I Would Love more Cider Videos Please❣️❣️❣️
Thanks again.
Loved it, you two! I'm curious about dried fruits in or after conditioning. Maybe do a series with different dehydrated fruits side by side.
We regularly use dried fruits, and they work great.
Thank you for this! Got into the hobby because of this one video. You show how, honestly, simple it is to do, and in that sense, success following essentially this exact recipe.
Now, got a couple questions...
1. No flavor. Starting Gravity was 1.048 with Target's Market Pantry Apple Juice using S-04 yeast. A couple weeks later after a couple of measurements, it ended at 1.000 gravity and racked to secondary for couple weeks. smelled heavily of alcohol and kind of a yeasty smell. When the bubbles stopped and the pressure in the airlock was definitely down, so thinking the gassing was basically done, we bottles it and followed your next video for different styles using your calculations. When the soda bottle felt hard, maybe 5 days later, we soux vide pasteurized. (20-30 minutes at about 143 degrees)
The "sweet" carbonated had no apple flavors at all, just that kind of yeasty taste. after maybe half a glass, I could taste a hint of apple. Also, no bubbles. 😢. The Dry Still was also no apple flavor and just a little less sweet.
We tried to save it by just adding apple juice, but it just doesn't taste right. That yeasty flavor is kind of overpowering it.
I'm about to consider this a "learning" batch and toss it, but not sure if there's a way to save this batch, or how to make the next batch better.
2. No carbonation. I did follow your math on the other video and the carbonation never actually occurred. I mean, when I put in the priming sugar, the bottles fizzed, so I thought the yeast was having fun there, but I don't know if I thought the test bottle of the plastic soda bottle wasn't as rigid as I thought, so it wasn't carbonated yet or I did something wrong with pasteurizing, or if I did the math wrong: I got 3.5 grams per 16 oz bottle for carbonation and 18.48 grams for sweet still, and added 22 grams for sweet carbonated.
Cinnamon for sure but cloves again sounds great..... Also a citrus sounds very interesting and I'm very curious about that..... Thanks for all you do!!!!
I am so doing this with my next jar cider.
Great video! Learned alot watching both cider videos. Now, only need to find how one would tackle aging these bad boys...
You just let them sit. That's all aging is :)
Love the tutorials, i started with mead a few months back and am now trying cider. But the reason i decided to comment!
I freaking love your knights who say NII shirt. I love mobty python and i want that shirt 😂
😀👍
I vote for tart cherry cider. I make this and am very curious about what your take on it would be.
Well done! There's always a little bit of magic involved in bottle carbonation, and I'm still very hit or miss with it. Sounds like both of your carbonated bottles came out pretty great. Takes a lot of balls or experience to do it without a test bottle, and I'm guessing it's experience shining through here.
Also, carbonic acid (aqueous CO2) is indeed bitter. If you've had carbonated brews come out sweet-ish, my gut says there was probably some residual sugar that hadn't been converted yet at the time of pasteurization. Though the amounts of sugar for carbonation are usually so small they wouldn't make a big difference in flavor, so I'm not positive on that.
I've appreciated following along with your "Hard Cider for Beginners" video, and this, "Cider 4 Ways." Two weeks ago I started a gallon of cider from store-bought organic and unfiltered apple juice and used Safale S-04 yeast. I waited a week and racked it into second fermentation. Eight days after that I bottled and added sugar for carbonation, based on your instructions and recipe. The cider that didn't quite fill the last bottle I did nothing with other than drink it. It's a straightforward and (all things considered for a first attempt) a decidedly pleasant taste. I'll admit though, the commercial ciders I'm typically drawn to I might most simply describe as "funky," and this certainly wasn't that. It got me thinking, what is it that makes for a funky cider? Is it the yeast that's used? The length of time in primary fermentation? The apples from which the juice is made? Something else? Would be curious to hear you expand on this...Thanks! Grateful for you guys and your guidance.
Not sure if already mentioned in the 300+ comments, but maybe a little brown sugar and/or caramel plus hint of spice. I absolutely LOVE the 1911 brand Cider Donut and am exploring that in my home "brew" . Also similar to Blake's "Caramel apple" (Local to me)
Love you guys! And as I type, I'm listening to a couple jugs of cider bubble away! I'm considering finishing one with cinnamon and maybe a touch of sweetness. How about this for a flavoring video? It's a popular flavor profile..... OOOO ..... how about doing it apply pie style!?!?
Derrica's shirt is awesome. That is all.
Another great video! Some flavor recommendations that I think would pair well with the apple is maybe a blueberry, or even a mixed berry? Also, have you considered revisiting your basic Hydromel the same as the Cider? Or even a lavender mead/hydromel? Just a thought. Please keep up the phenomenal work!
That shirt is amazing XD
Can't wait to try, I wandered over here from the 1st mead video and I love mixing apple cider with my mead sometimes so this will be fun. As for flavored ciders, I really love blood orange - there is a blood orange cider out there that's about the only flavor cider I'll drink besides apple. So.... blood orange please? 😍😋
Love your video's....like the 'knights who said ni" tshirt....btw
I really liked this video , run the numbers . And since Apple 🍎🍏 juice is more affordable than anything else , my next Batch will be Cider . As soon as the Viking Blood 2020 is Done . P.S. Sounds like the 1015 is a number worth trying in a gallon or two . 🤠
I'm really impressed that you made something drinkable in just 5 weeks. My cider is always just alcoholic sour water until 8 months of age, when some kind of miracle happens and it starts to taste like apples. This year I try to experiment with oak/ cherrywood chips or hops but time is always the main ingredient
Ciders really should not need that much time... could be the ingredients?
@@CitySteadingBrews actually I have never made cider with store bought apple juice. Always with my own pressed apples, so maybe mistake is somewhere there. Also it is cloudy for maybe 6 months
I have been really enjoying your videos. I've done some different infusions but would love to actually make home brews. I live in FL and grow pineapples. Have you ever made a pineapple cider? Personally I would love to see it made, if it is possible. Keep up the great work.
I really like this experiment. I wonder if this would come out the same with peaches, apricot, etc.
Austin Eastciders has a multitude of flavored ciders that they offer in Texas. My favorites have always been Watermelon, Pineapple and Blood Orange. If y’all wanna go the still route, spiced cider would be nice. Light touches of cinnamon, clove, nutmeg or allspice but get some vanillin from French Oak.
I'm making this now and am going to try some black currant as a flavoring. I'll let you know how it goes from Texas!!
I’ve added a cinnamon stick to a 1.020 final reading cider once (by accident because I thought it was the cyser jar). It came out spicy but everyone seems to love it
I also use Publix apple juice for my ciders. I also add sugar to make it more a wine, but that's just my taste. Next batch coming up will have a syrup made from sugar dissolved in some of the apple juice and fresh ginger, all simmered until the ginger is soft. The ginger then goes into a sugar bin to make candy, and the syrup will be flavoring one of the gallons of my apple cider/wine.
Blackberry is one of my favorites. I would like to see how you would make a blackberry cider. It is also a flavor that I will be trying to make in the near future.
Thank you both so much for the videos and all the information you provide.
I was curious about carbonating brews that have already hit the yeast's alcohol threshold.
For example: If I wanted to carbonate the "My First Mead" recipe, would just adding extra sugar/honey dilute the mead enough to kick off fermentation again or would I need to add some extra water? Or if either of those are entirely wrong lol.
I've not had much luck finding the answer.
IT won't work. Yeast won't ferment more if they're at or past their limit.
Just planted some cascade hops yesterday (we'll see how they do). Would love to do a hopped cider with the crab apples from here on the farm.
interesting!
I remember having pasteurized 4 bottles of wine I made with freshly juiced red grapes & some RWK black cherry juice (3 to 1 ratio) after back sweetening. I made the mistake of not sterilizing the temporary cork plug caps that I pulled off the bottles.
ONE of them must have had a speck of yeast on it... because later on, my room mate heard "POOM-THWACK" in my room. When I investigated the area, one of the bottles did not have a temporary cork cap, and a black mark was on the ceiling! It carbonated... and was good. LOL
Been brewing ciders and country wines since I was um... old enough to drink? (My story and I'm sticking to it) and this vid is going to make life so much easier for many new starts, many thanks for that. Have to say I loved the Monty Python T-shirt been watching their antics since they first appeared on tv lol. (Wonder if that's why I keep trying to teach dead parrots to say neih?)
I've been playing around with using frozen juice to back sweeten/flavor, just an idea for your next video.
Love the video! Great experiment to test for myself!
Just a thought: How about carbonating sugars and non-fermentable(e.g. Erythritol) for sweetness? would save you the sou vide work...
You can do that. I have found the artificial sweeteners don't jive with my diabetes (long story), so we tend to avoid them. A little real whole sugar is better than the artificial stuff :)
Hi guys. Great information. Do you have any thoughts on adding sugars until the abv reaches a point where all the yeast is killed off and the brew becomes self pasteurised, sort of, not by temperature but by the alcohol content?
Thanks, Glyn
Hi, thanks for the videos, this channel has really helped me with my first cider brew. Do you have recommendations regarding how long to let the bottles sit after using one of these methods? Do the flavors enhance if letting it sit up to a year after bottling? Any tips are helpful, thanks!
Great video, as for flavoring is cherry possible?
Awesome job guys! My flavor suggestion can you oak the sweet still cider? Or add brown sugar,cinnamon,clove,allspice, star anise,orange,ginger to the sweet still cider??
Hello Derica and Brian,,
For your #2 bottle of hard cider to keep from carbonating while sweetening I would of used some lactose sugar which would be an unfermentable sugar, for your #3 bottle you might want to cut back on the priming sugar, usually a 1/4 cup of sugar would be like for a one gallon batch. I would look at your local home brew store and ask for... there like the size of lemon drops but not lemon flavored they are just sugar that's been hardened... so that would do really well making sure you don't produce exploding projectiles and your #4 bottle same thing a couple of those sugar drops and some lactose sugar. I've used lactose sugar before it's quite nice to use. Not as sweet but it does prove to be useful. To back sweeten with lactose sugar is about a little over a 1/4 cup. 1/4 cup = 60ml
P.S. Couple of more things my name is Daniel (Dan or, Daniel), and also I plan most likely to subscribe to your guys membership channel. It has to do with timing and planning but I'll be a member for a little bit. See you guys in the near future on your member channel.
If you like, you can. We don't use lactose, and we avoid artificial sugars for health reasons. I use one ounce of priming sugar per gallon.
Those carbonation drops are just sugar by the way. If you watch the video, we explain why we used more sugar in one of the brews, it wasn't all for carbonation. We intentionally left it sweet as well. That's why it was pasteurized, to prevent it going dry and producing too much pressure.
@@CitySteadingBrews Lactose sugar is also found in milk products. Maybe if you look around you can find some lactose sugar extracted from milk processing.
Flavour request: Elderflower and lime cider or something with berries, blackberry maybe.
A rhubarb cider would be a good one to do too!
Got a blueberry mead coming soon :)
I love hard cider .. we have a place that makes cider down the hill From is called hellers orchard and they make it very sweet from the get and I’m wondering if that would inhibit the process of making them hard ?? Great video my friends …
As long as they aren't loading them with preservatives you should be good to go
I made one gallon of super sweet strong apple wine and one gallon of regular wine, after finding out I used waaaaaay too much sugar in the initial fermentation stage I decided to mix both wines together and the fermenting started again but I left them bottled for 2 weeks and now they are perfectly carbonated and taste delicious! Hopefully I don't get a stomach ache because I honestly have no idea what I'm doing with these first batches!
I just transferred a cider to secondary yesterday. On a lark, I cut up some blueberries and tossed them in as well. About 1/4 lb in a half gallon batch.
I'd be interested in seeing how you would approach adding fruit to your basic cider!
You mentioned that the carbonated dry version tasted similar to a beer flavor and feel. As one who is sensitive to gluten and interested in beer alternatives, I would be interested to see how “beer-like” yet also tasty you could make the cider (obviously it would still be cider).
Great video! Any reservations with the silicone seal on the swing top during pasteurization?
Nope, 140f shouldn't be a problem.
Hello! Love the video :) I was wondering if you guys know of some non-fermentable sugars that taste good in a cider? Is monkfruit any good? Thanks!
Allulose or erythritol are the best.
Can't say how much I love your videos. Actually, I can. I love your videos. I love your videos like a cat loves tunafish. Question for you, if you're a purist, could you use either honey or honey simple syrup instead of sugar to pasteurize? If so, any suggestion of how to calculate the amount of honey to carbonate a 1 gallon batch?
You don't use sweeteners to pasteurize. That's heating it. Yes, you can use any fermentable to sweeten. Just to be "that guy" honey would be less of a purist than sugar for carbonation since there is already sugar in a cider but no honey :)
Honey has about 3/4 the sugars of sugar per weight.
I have that Bob Ross shirt! I wear it in my art room!