We use tannin from time to time at the beginning of the ferment but it can be added later. You should see the manufacturer's specifications for the range. It often helps otherwise unremarkable juice with mouthfeel and depth. If after ferment, you can add incrementally to your taste. Good luck!
Extended exposure to air can allow contaminants like particularly surface yeasts to infect the cider which can impact flavor. When you are racking a fermented cider that is aging, you should make sure to fix an airlock on it again as soon as you can and keep the airlock functional. Better practice is to use an inert gas to expel any air in the top of the vessel but often residual fermentation can cause that air to be expelled with co2. Good luck!
You guys are great thanks for all these videos. Keep up the awesome work! Cheers!
Thanks Kyle
Thanks for sharing guys! We are big fans of the dry cyser and look forward to making one of our own someday! Best, David and Rachel from CFS!
Thank you David and Rachel!
Thanks for your videos guys. I’m just getting into cider making at home and these clips and very informative and a big help!
You are welcome. Glad you are enjoying them!
Glad to hear it! Let's continue to bring more folks into the Cider Market!
Waiting for my apple press to be delivered in a few days so I can press my own cider and use honey from my hives to make cyser. Thanks for the video!
Congrats! We are big fans of the cyser!
Beginner here. What is your opinion on adding tannin to store bought apple juice? Amount per gallon, when to add, etc. 🍻
We use tannin from time to time at the beginning of the ferment but it can be added later. You should see the manufacturer's specifications for the range. It often helps otherwise unremarkable juice with mouthfeel and depth. If after ferment, you can add incrementally to your taste. Good luck!
Would you make a video of halting the fermentation process?
Good idea. Thanks. We hope to get back to making videos again soon.
Do you not have to worry about adding oxygen to the brew when pouring it back in?
Extended exposure to air can allow contaminants like particularly surface yeasts to infect the cider which can impact flavor. When you are racking a fermented cider that is aging, you should make sure to fix an airlock on it again as soon as you can and keep the airlock functional. Better practice is to use an inert gas to expel any air in the top of the vessel but often residual fermentation can cause that air to be expelled with co2. Good luck!
I fortify my cider by adding brown sugar and raisins.