"It just means that it's got less sugar than tapwater" That is misinformation - alcohol has a lower specific gravity than water, therefore when you have a relatively high-alcohol product and the sugar has been all used up by fermentation, naturally you can get a SG of lower than pure water. What matters is the rate of attenuation, which tells you how much of the sugar has been turned into alcohol.
Thank you! As soon as I heard that comment about less sugar than tap water, I immediately went to go comment to make the correction. Alas, the top comment (your comment) was there to keep everyone correctly informed.
Water = 1.000. Adding SUGAR (as when brewing) makes it more dense, causing the hydrometer to rise. Yeast eats the SUGAR, converting it to alcohol making it less dense and the hydrometer falls. The gravity reading would be affected by the now less dense alcohol, and the depleted amount of dense sugar water. Bottom line, we aren't measuring sugar or alcohol, but density. He should have said it's less dense than water, but for the purpose of brewing, it still made sense to most of us.
Both you guys - thank you. I've been doing cider for years, one way, the way I learned, without further education. I have had great success, but this video absolutely taught me a thing or two I've not done before. I'll be tweaking my process. Very appreciated!
There's a lot of talk about adding chemicals or unnatural ingredients to wine/beer/cider here. Most of it is kinda old, so I'm not gonna comment on the specific thread, but instead just leave this here: It's not a new practice at all. Adding actual pieces of burning sulphur to supress fermentation has been done centuries ago. Finings like Isinglass, Gelatin and Irish Moss also have a long history. Someone here wrote that only in the US beer and wine may have finings added to it. That's not true. Even the famous and mostly misunderstood Reinheitsgebot in Germany allows some variants of finings and other chemical additions that aid in the brewing process. Included are burnt lime, gypsum and epsom salt, beer coloring, hop extract and PVPP fining (which unlike isinglass and gelatin is not natural). The reason PVPP is allowed is because it "can" be filtered out of the beverage before packaging. I say it "can" because in practice filters won't be 100% effective. None of this is unsafe if handled correctly! And a lot of it helps to move products across countries without spoilage. Still I think it should be clearly stated on the package of a product what ingredients are used, not just on beer labels. Homebrewers: Decide for yourself! My motto is trying to balance a natural process with a quality taste. Since we're not in a competitive market, we can experiment with our process a lot and see what works and what doesn't. An example: Do you really need a kettle fining to get a clear drink? Better yet: Do you really need a clear drink?
As an aspiring home brewer who loves cider and would love to start with that, this is a great video! You use most of the same equipment that a novice home brewer would use. Home Brewing is a cost prohibitive process so anything that can help is much appreciated!
I've been making it with champagne yeast for a couple years now and never really liked it all that much. it was ok. Read up a little on yeast comparisons for cider and settled on trying a basic lager yeast (dry) this time around to see how it comes out (i''m only making 1 or 2 gallon batches anyway, so it's nbd if i mess it up). Used a gallon of pasteurized cider from a local orchard and a cup of table sugar and a half a packet of lager yeast. left it in the jug for a month, bottled it (primed in the bottle with table sugar) and tried it after a month. Best friggin cider i've ever had!!! Tasted like a fresh granny smith apple. It was fairly clear too. Decent alcohol content- a 12oz bottle gets you dizzy. hahaha. I've tried the dark candi-syrup thing and it tasted like crap, but that was also with the champagne yeast. So I think i'm going to try the candi-syrup route again, using the lager yeast. I make beer, so the cider isn't really a serious thing for me. But I just might make a bigger batch next time around, to show off to friends. For anyone wanting to try this, it's not that complex!!! You really don't have to go this crazy!!! I never use sulfites or any of that crap. As long as you get fermentation started with a good, known yeast, before the wild stuff or the bacteria takes hold, you should be fine!!!
what the man said about it being way easier than brewday is VERY true. my all grain brewday is about 7-8 hours long (counting cleanup, prepping, and a very long mashing process) Cider making is about 30 minutes to a hours work
I saw him use a pitchable vial of White Labs. As for dry yeast, you can just sprinkle it across the top of your wort or must as it will re-hydrate and fall into solution.
That is genius! If you want to get technical, a hydrometer measures the density of a liquid, and guess what ingredient causes a hydrometer to float higher or lower in this video (brewing)? SUGAR!!! YAY!!! Basic brewing.
First back sweetening means adding unfermented juice from the original stock, it does not mean just adding sugar. Second you can bottle a sweetened sparkling cider 1 of 2 ways. To do so you must bottle pasteurize or use the Champagne method of riddling, disgorging, sweetening/stabilizing, and corking.
Great video! I'm now working on my second batch after purchasing my gear. My first shot was trying to do it in the original apple juice container. Didn't have a bubbler or lock, so I used a condom. Worked pretty good! I like the idea of using vodka with oak, cinnamon, etc. Thanks again!
A really good fast yeast I use that maintains apple flavor is Wyeast French Siason. I thought since Chris shared his secret weapons I would too. The siason yeast settles clear and works super fast.
I used Belle Saison in 5 gallons of freshly-squeezed apple juice, unpasteurized, no preservatives. OG was 1.52. Some yeast nutrient and a little brown sugar later and the fermentation began in 12 hrs and continued for 2 weeks! I racked it, and let it mellow out for an additional 2 weeks. FG was 1.000. Then I bottled everything, with one carbonation pill per bottle and let it sit in 65°F darkness (my basement) for another 2 weeks. Then we stuck a couple of bottles in the fridge, overnight, and taste tested the following day. #YUMMY
Chris seems like a really good dude, thanks!! I love these comments where people try to correct you guys... Look at his freakin medals I think he knows what he's talking about!!
When Chris says "let it sit for a day so the sulpher dioxide can off-gas so it can be ready for the pitchable yeast to be added to the must." Do you literally leave the fermenter open to the environment, or do you leave it under an airlock? Great episode, I appreciate you guys putting this one together!
I just so happen to have access to a small 400 producing tree orchard consisting mostly of 99% McIntosh apples and they are as ripe as needed for cider at this point. This place here in Idaho has a commercial press as well, they do most of their sales at a local farmers market in small 50 gallon batches in 1/2 to 1 gallon jugs and it sells out every time. If you never tried natural unpasteurized McIntosh cider your in for a treat. I have made some small batches of hard cider form this farm and like it the way it comes out naturally and the higher in alcohol content as possible without adding sugars and letting it settle as long as possible to a clear amber state. The best I can describe of the taste is 'floral like the way blossom smells if that makes any sense, but not particularly sweet. I have a 5 gallon carboy at the ready and going to make a batch of the stuff here soon. Thanks for the tips btw and great vid as well.
Specific gravity is a measurement of density, which is mass divided by volume. For example, plain liquid water at a certain temperature (I believe it is 40 degrees C?) has a specific gravity of 1.000 which means that it has a mass 1.000 grams per 1 milliliter volume. So a specific gravity of 0.997 means that the aqueous solution of water plus alcohol has mass 0.997 grams per milliliter volume. This occurs due to lack of sugar plus additional ethanol which is less dense than water.
ARRGGGHH!!! You're making us wait until September WHAT before we can get our Brewing TV fix?!? Well; I guess it's just good to know you are coming back. :-)
ALL the Episodes, LOVE THEM! Thank You Chip ( My dog was named Chip...lol) I really want to try Cider. I will be looking on NB's site for help. I would hope they make a kit based on this guy's suggestions. I really wanted to see the guys ribbons too! P.S. I CAN NOT GET ENOUGH OF BTV!!!!!!!!!!
I have to say, there is so much crazy stuff they are adding, when originally when we started out as a civilization making this sort of stuff it was far far simpler.
If you haven't done so already, I suggest investing in a hydrometer. It will have specific gravity readings (and most have potential alcohol). The % alcohol would depend on the sugar you add plus the sugar in the apple juice/cider you buy. Measure the potential alcohol on the juice, then bring it up to wear you want with the brown sugar. I would suggest dissolving the brown sugar in some warmed juice before adding to the must/wort.
Lower FG than 1.000 means that there is more alcohol than sugar, kinda... Water doesn't have sugar in it. So, it's impossible for there to be something that has less sugar than water.
Actually, Chris' recipe uses two packets of dried yeast, which takes into account the fact that some portion of the dried yeast dies without rehydration. This pitching rate is adequate for the fermentation conditions, and is helped along by the nutrient and other yeast management techniques being employed.
FTR, Publix brand cider has noo preservatives and is of a pretty decent quality. It is perfectly suited for cider making, and can be purchased for a VERY low price other question: no starter? I'm pretty sure you could make a starter from some cider. I like to add fruit to the cider to provide the nutrients the yeast needs. Standard cider could used sliced up and boiled (to sterilize) apples, but I love to dd raisins and other berry's to my apple-wine/cider
Thanks guys for the run down on making cider. New homebrewer, 3 batches in. I'll be making my first cider off of the fresh cider come early September; I hoping is a yearly tradition. Couple rookie questions. I don't have a keg setup, shall I follow similar to brewing beer with 5 oz of dextrose for my 5 gal batch? I assume I skip adding the sorbate as it would kill the yeast? Last, ever add the cinnamon sticks or even nutmeg straight to the second? Thanks again!!!
i'm pretty sure when the hydrometer drops below zero it's because alcohol has less density than water. the zero on the scale is based on distilled water and you can't have less sugar than that
I make my own cider. It's a lot easier than these guys make it sound. 1. pick, wash, juice apples. 2. add juice to CLEAN fermentation bucket 3. add cider/champagne yeast (optional) 4. wait 5. bottle 6. drink
malt is a different altogether. not adding sugar to the apple juice will give you a very dry wine with an abv of about 4-6, adding sugar can cranck it up to 12-15 percent abv. i personally add sugar for a higher abv
I think I will try to make a kombucha batch with stronger than normal tea and regular sweetener and add some nice apple cider in the mix. Kombucha normally has a small amount of alcohol but it has a ton of great bacteria and yeasts for health.
You can bottle sweet and pasterize 2-3 days later to stop fermentation but it requires some skill and expirience on how much priming to add in relation to how much sweetness you want left.
Haha! You should listen to some Brewing Network podcasts. These two are laser focused compared to them. I actually learned a lot from this video and thought it was pretty well presented.
+Nepoxx Yes, this happens a lot in wine making. Alcohol has a lower specific gravity than water so, when you ferment until it's completely dry, the gravity will be lower than 1.000.
Can you treat the fermentation like regular lager beer? Meaning, increasing the temperature by a few points for a few days after primary fermantation, and then lagering it at around 2°C for a few weeks?
however you may nonetheless observe a density lower than 1 because of the significant amount of alcohol in wines and meads and relatively low levels of residual sugars
What are the products that you add for fermentation? I want start doing pear cider in Portugal.Can you give some information like how much time for the first fermentation. Thank You
Meaning don't try to bottle condition it to carbonate or you run the risk of over carbonating and creating a bottle bomb. If you want it backsweetened, it's best to stabilize it (which will kill all yeast) first, thus it will need to be still/uncarbonated. If you want carbonated or bubbly cider, kegging is the way to go.
A hydrometer measures apparent soluble solids and thus specific gravity. This doesn't mean that sucrose makes up the entirety of that measurement. Any metals (such as Potassium), acids, etc., add to that specific gravity measurement.
I watched a video by Northern Brewer on making cider, and there was no mention of yeast nutrient. Is this really necessary when starting with fresh squeezed cider?
any help advised how could I save my batch ?? its already done I used champagne yeast but final product is much more like sweet wine . I have also used double filtration so after I added bubbles its much more like sweet wine champagne . Will I still save the flavour with adding apple concentrate ??
Can I use some leftover homemade cider that I had already made at home which now contains sugar and cinnamon? This was made in a pressure cooker and reduced slightly so its kinda sweet. Would cooking it that way kill natural bacteria thus negating the need to use the campden tablets?
Going to do my first small batch this weekend. Was intending on using Carbonation drops in the Grolsch bottles I have collected, as I would like it to be a little fizzy. Do you think a drop or two would be enough to back sweeten?
"It just means that it's got less sugar than tapwater"
That is misinformation - alcohol has a lower specific gravity than water, therefore when you have a relatively high-alcohol product and the sugar has been all used up by fermentation, naturally you can get a SG of lower than pure water. What matters is the rate of attenuation, which tells you how much of the sugar has been turned into alcohol.
Sorry. I used to be stupid. I been learned.
Thank you! As soon as I heard that comment about less sugar than tap water, I immediately went to go comment to make the correction. Alas, the top comment (your comment) was there to keep everyone correctly informed.
Yes, I was surprised that a master brewer would not know that?!
yes i wanted to bring this up also when i heard it.
Water = 1.000. Adding SUGAR (as when brewing) makes it more dense, causing the hydrometer to rise. Yeast eats the SUGAR, converting it to alcohol making it less dense and the hydrometer falls. The gravity reading would be affected by the now less dense alcohol, and the depleted amount of dense sugar water. Bottom line, we aren't measuring sugar or alcohol, but density. He should have said it's less dense than water, but for the purpose of brewing, it still made sense to most of us.
More Chris Smith, please!
Also more tips on oak ing / flavorings etc.
Thank you
Both you guys - thank you. I've been doing cider for years, one way, the way I learned, without further education. I have had great success, but this video absolutely taught me a thing or two I've not done before. I'll be tweaking my process. Very appreciated!
Mr. Smith knows his Cider FOR SURE. Thx for the upload! Great tips and methods!
There's a lot of talk about adding chemicals or unnatural ingredients to wine/beer/cider here. Most of it is kinda old, so I'm not gonna comment on the specific thread, but instead just leave this here:
It's not a new practice at all. Adding actual pieces of burning sulphur to supress fermentation has been done centuries ago. Finings like Isinglass, Gelatin and Irish Moss also have a long history.
Someone here wrote that only in the US beer and wine may have finings added to it. That's not true. Even the famous and mostly misunderstood Reinheitsgebot in Germany allows some variants of finings and other chemical additions that aid in the brewing process. Included are burnt lime, gypsum and epsom salt, beer coloring, hop extract and PVPP fining (which unlike isinglass and gelatin is not natural). The reason PVPP is allowed is because it "can" be filtered out of the beverage before packaging. I say it "can" because in practice filters won't be 100% effective.
None of this is unsafe if handled correctly! And a lot of it helps to move products across countries without spoilage. Still I think it should be clearly stated on the package of a product what ingredients are used, not just on beer labels.
Homebrewers: Decide for yourself! My motto is trying to balance a natural process with a quality taste. Since we're not in a competitive market, we can experiment with our process a lot and see what works and what doesn't.
An example: Do you really need a kettle fining to get a clear drink? Better yet: Do you really need a clear drink?
this is the best video on utube about cider
well explained cheers
As an aspiring home brewer who loves cider and would love to start with that, this is a great video! You use most of the same equipment that a novice home brewer would use. Home Brewing is a cost prohibitive process so anything that can help is much appreciated!
I've been making it with champagne yeast for a couple years now and never really liked it all that much. it was ok. Read up a little on yeast comparisons for cider and settled on trying a basic lager yeast (dry) this time around to see how it comes out (i''m only making 1 or 2 gallon batches anyway, so it's nbd if i mess it up). Used a gallon of pasteurized cider from a local orchard and a cup of table sugar and a half a packet of lager yeast. left it in the jug for a month, bottled it (primed in the bottle with table sugar) and tried it after a month. Best friggin cider i've ever had!!! Tasted like a fresh granny smith apple. It was fairly clear too. Decent alcohol content- a 12oz bottle gets you dizzy. hahaha.
I've tried the dark candi-syrup thing and it tasted like crap, but that was also with the champagne yeast. So I think i'm going to try the candi-syrup route again, using the lager yeast.
I make beer, so the cider isn't really a serious thing for me. But I just might make a bigger batch next time around, to show off to friends.
For anyone wanting to try this, it's not that complex!!! You really don't have to go this crazy!!! I never use sulfites or any of that crap. As long as you get fermentation started with a good, known yeast, before the wild stuff or the bacteria takes hold, you should be fine!!!
what the man said about it being way easier than brewday is VERY true.
my all grain brewday is about 7-8 hours long (counting cleanup, prepping, and a very long mashing process)
Cider making is about 30 minutes to a hours work
This is like a damn chemistry class... we have been making this at home the “pioneer” way for years and it is awesome.....
Glad to have you back gents!!! Great episode
If I could hit the like button a thousand times I would. Great episode really awesome, great to see ya again Chip!!!
Chris is the expert's expert, based on this video. I've watched many videos and this is the one to go to if you want to fine tune your skills.
I saw him use a pitchable vial of White Labs. As for dry yeast, you can just sprinkle it across the top of your wort or must as it will re-hydrate and fall into solution.
hey thanks for showing all the cool ways we can flavor our cider. appreciate that.
I'M A BREWMASTER MASTER AND I ORDER YOU TO RELAX!!
That is genius! If you want to get technical, a hydrometer measures the density of a liquid, and guess what ingredient causes a hydrometer to float higher or lower in this video (brewing)? SUGAR!!! YAY!!! Basic brewing.
First back sweetening means adding unfermented juice from the original stock, it does not mean just adding sugar. Second you can bottle a sweetened sparkling cider 1 of 2 ways. To do so you must bottle pasteurize or use the Champagne method of riddling, disgorging, sweetening/stabilizing, and corking.
Apple Cider is a lot of fun to make cheers to you all
Great video! I'm now working on my second batch after purchasing my gear. My first shot was trying to do it in the original apple juice container. Didn't have a bubbler or lock, so I used a condom. Worked pretty good! I like the idea of using vodka with oak, cinnamon, etc. Thanks again!
Going to make some this weekend can't wait thank you for the great information
At 6:40 you mention that a gravity
A really good fast yeast I use that maintains apple flavor is Wyeast French Siason. I thought since Chris shared his secret weapons I would too. The siason yeast settles clear and works super fast.
I used Belle Saison in 5 gallons of freshly-squeezed apple juice, unpasteurized, no preservatives. OG was 1.52. Some yeast nutrient and a little brown sugar later and the fermentation began in 12 hrs and continued for 2 weeks!
I racked it, and let it mellow out for an additional 2 weeks.
FG was 1.000.
Then I bottled everything, with one carbonation pill per bottle and let it sit in 65°F darkness (my basement) for another 2 weeks. Then we stuck a couple of bottles in the fridge, overnight, and taste tested the following day. #YUMMY
Great video, glad I just found this channel. Thanks!
Well this is just wonderful if your already an experienced brewer and don't need ANY of this information!
Thanks for the video. I'm making my first batch of cider this weekend.
add pectin enzyme initially. It makes it clear much better.
Glad you're back! Your Summer break was too long - it's Oktoberfest and cider season, folks!
Chris seems like a really good dude, thanks!! I love these comments where people try to correct you guys... Look at his freakin medals I think he knows what he's talking about!!
Very informative guys; Thanks!
all for brew and Brew for ALL !! great !!
When Chris says "let it sit for a day so the sulpher dioxide can off-gas so it can be ready for the pitchable yeast to be added to the must." Do you literally leave the fermenter open to the environment, or do you leave it under an airlock?
Great episode, I appreciate you guys putting this one together!
I just so happen to have access to a small 400 producing tree orchard consisting mostly of 99% McIntosh apples and they are as ripe as needed for cider at this point. This place here in Idaho has a commercial press as well, they do most of their sales at a local farmers market in small 50 gallon batches in 1/2 to 1 gallon jugs and it sells out every time. If you never tried natural unpasteurized McIntosh cider your in for a treat. I have made some small batches of hard cider form this farm and like it the way it comes out naturally and the higher in alcohol content as possible without adding sugars and letting it settle as long as possible to a clear amber state. The best I can describe of the taste is 'floral like the way blossom smells if that makes any sense, but not particularly sweet. I have a 5 gallon carboy at the ready and going to make a batch of the stuff here soon. Thanks for the tips btw and great vid as well.
Specific gravity is a measurement of density, which is mass divided by volume. For example, plain liquid water at a certain temperature (I believe it is 40 degrees C?) has a specific gravity of 1.000 which means that it has a mass 1.000 grams per 1 milliliter volume. So a specific gravity of 0.997 means that the aqueous solution of water plus alcohol has mass 0.997 grams per milliliter volume. This occurs due to lack of sugar plus additional ethanol which is less dense than water.
I’ve watched a few times guys great video
Awesome.. glad to see you posting new ep's! :)
The pleasure and satisfaction come from the experience...not the unsophisticated stupor.
I MISSED YOU GUYS!!!!! Can't wait to get started on my GRATH for this fall.
Thanks for this.
ARRGGGHH!!! You're making us wait until September WHAT before we can get our Brewing TV fix?!?
Well; I guess it's just good to know you are coming back. :-)
ALL the Episodes, LOVE THEM! Thank You Chip ( My dog was named Chip...lol) I really want to try Cider. I will be looking on NB's site for help. I would hope they make a kit based on this guy's suggestions. I really wanted to see the guys ribbons too! P.S. I CAN NOT GET ENOUGH OF BTV!!!!!!!!!!
I have to say, there is so much crazy stuff they are adding, when originally when we started out as a civilization making this sort of stuff it was far far simpler.
Great video and informative 👍
Thanks so much. Are you just starting out with making hard cider?
@@BrewingTV i make beer and have decided to make cider. Im going to dry hop it with citra, Eldorado and Amarillo
If you haven't done so already, I suggest investing in a hydrometer. It will have specific gravity readings (and most have potential alcohol). The % alcohol would depend on the sugar you add plus the sugar in the apple juice/cider you buy. Measure the potential alcohol on the juice, then bring it up to wear you want with the brown sugar. I would suggest dissolving the brown sugar in some warmed juice before adding to the must/wort.
FYI - Pinetree apple orchard in White Bear Lake will do cider untreated if you call ahead. I do 10 gal at a time. Really good cider too.
great logo guys!
If the guy on the right rubs his hands one more time, i will personally blow my brains out
Man, I wish I was local there so I could come get some fresh-pressed cider. I don't know anywhere locally to get it this fresh.
Thanks so much
Hand-Rubbingly Captivating!
nice video, keep them coming
Had a mango cider i once backsweetened with lactose... it was SO GOODOODOOOD.
Lower FG than 1.000 means that there is more alcohol than sugar, kinda... Water doesn't have sugar in it. So, it's impossible for there to be something that has less sugar than water.
Guess I should have read the comments first. I just posted the same thing.
Actually, Chris' recipe uses two packets of dried yeast, which takes into account the fact that some portion of the dried yeast dies without rehydration. This pitching rate is adequate for the fermentation conditions, and is helped along by the nutrient and other yeast management techniques being employed.
"Oh this is super simple" proceeds to heavy complicate the process.
wow this really was helpful, thank you very much!
FTR, Publix brand cider has noo preservatives and is of a pretty decent quality. It is perfectly suited for cider making, and can be purchased for a VERY low price
other question: no starter? I'm pretty sure you could make a starter from some cider.
I like to add fruit to the cider to provide the nutrients the yeast needs. Standard cider could used sliced up and boiled (to sterilize) apples, but I love to dd raisins and other berry's to my apple-wine/cider
You guys should make some cloudy cider, proper 12% stuff, or take a trip to Somerset in the UK and see how us Brits do it.
Just an FYI, that 'large palletized container' is referred to as a tote. Great Video.
Maybe one day I'll make cider...but I kinda want to make those natural funky Sidra-style ones.
Thanks for he info, easily explained and straight forward. However, what about carbination? Should you carbinate your Cider...or leave it as is???????
Thanks guys for the run down on making cider. New homebrewer, 3 batches in. I'll be making my first cider off of the fresh cider come early September; I hoping is a yearly tradition. Couple rookie questions. I don't have a keg setup, shall I follow similar to brewing beer with 5 oz of dextrose for my 5 gal batch? I assume I skip adding the sorbate as it would kill the yeast? Last, ever add the cinnamon sticks or even nutmeg straight to the second? Thanks again!!!
Wow! I had that very same brain freeze in a job interview, poor bugger! Once you get the dry cough, game over! lol.
THEY'RE AMAZING!
i'm pretty sure when the hydrometer drops below zero it's because alcohol has less density than water. the zero on the scale is based on distilled water and you can't have less sugar than that
good stuff very good video thanks
I make my own cider. It's a lot easier than these guys make it sound.
1. pick, wash, juice apples.
2. add juice to CLEAN fermentation bucket
3. add cider/champagne yeast (optional)
4. wait
5. bottle
6. drink
you're making moonshine.
No.
What is your alcohol content without sugar?I'm thinking about trying it your way
idol hands no he isn't
That works but his way is much better. I do it exactly like he does.
If you add sugar to the cider, doesn't that technically put it in the same class as malt liquor?
malt is a different altogether. not adding sugar to the apple juice will give you a very dry wine with an abv of about 4-6, adding sugar can cranck it up to 12-15 percent abv. i personally add sugar for a higher abv
I think I will try to make a kombucha batch with stronger than normal tea and regular sweetener and add some nice apple cider in the mix. Kombucha normally has a small amount of alcohol but it has a ton of great bacteria and yeasts for health.
You can bottle sweet and pasterize 2-3 days later to stop fermentation but it requires some skill and expirience on how much priming to add in relation to how much sweetness you want left.
Haha! You should listen to some Brewing Network podcasts. These two are laser focused compared to them.
I actually learned a lot from this video and thought it was pretty well presented.
"It was less water than tap water"
What
+Nepoxx Yes, this happens a lot in wine making. Alcohol has a lower specific gravity than water so, when you ferment until it's completely dry, the gravity will be lower than 1.000.
Can you treat the fermentation like regular lager beer? Meaning, increasing the temperature by a few points for a few days after primary fermantation, and then lagering it at around 2°C for a few weeks?
however you may nonetheless observe a density lower than 1 because of the significant amount of alcohol in wines and meads and relatively low levels of residual sugars
the best cider is Dicken's Cider.
John Smith I’ve never said whamo before but this seems like whamo is the proper response. WHAMOOO!!
What are the products that you add for fermentation? I want start doing pear cider in Portugal.Can you give some information like how much time for the first fermentation.
Thank You
Thanks for this!
What do you mean by bottle it still, if you are backsweetening and bottling the cider?
Meaning don't try to bottle condition it to carbonate or you run the risk of over carbonating and creating a bottle bomb. If you want it backsweetened, it's best to stabilize it (which will kill all yeast) first, thus it will need to be still/uncarbonated. If you want carbonated or bubbly cider, kegging is the way to go.
i wish they stayed on track this video is all over the place
call it still cider here in uk , no bubbles ,when poured its still
A hydrometer measures apparent soluble solids and thus specific gravity. This doesn't mean that sucrose makes up the entirety of that measurement. Any metals (such as Potassium), acids, etc., add to that specific gravity measurement.
VERY COOL !
I watched a video by Northern Brewer on making cider, and there was no mention of yeast nutrient. Is this really necessary when starting with fresh squeezed cider?
Do you think it would work with apple juice from a home juicer?
what about ascorbic acid? I used pressed apple juice with that as the only additive to make a cyser that still in the first stage.
Also, how does a pound of honey taste in a cider?
and what is the signiciant difference between WL cider yeast, and Champagne yeast?
Could you add lactose sugar as the sweetener, since it’s not fermentable?
any help advised how could I save my batch ?? its already done I used champagne yeast but final product is much more like sweet wine . I have also used double filtration so after I added bubbles its much more like sweet wine champagne . Will I still save the flavour with adding apple concentrate ??
Thanks great info
Where would I get that oak aging stuff? I'd love to add that to a little batch of mead.
Couldn't you backsweeten with maltodextrine and a small amount of priming sugar and get sweetened, carbonated cider?? Or would that not work?
great video. have you tried making ice cider?
Can I use some leftover homemade cider that I had already made at home which now contains sugar and cinnamon? This was made in a pressure cooker and reduced slightly so its kinda sweet. Would cooking it that way kill natural bacteria thus negating the need to use the campden tablets?
Going to do my first small batch this weekend. Was intending on using Carbonation drops in the Grolsch bottles I have collected, as I would like it to be a little fizzy. Do you think a drop or two would be enough to back sweeten?
When you add the brown sugar, how are you dissolving it in the cider?
what if I wanted it to be sparkling, like a beer? What would I have to do to the cider?
also can you just use a yeast like d-47 (or any sweet wine yeast) to make a naturally occurring sweet cider without having to kill off the yeast?
What about the methanol is it safe to freeze distillate it cause then methanol will be more concentrated
How did the candi syrup cider come out? I've been thinking about trying that but didn't want to waste the syrup.