Hello everyone! As has been indicated - this is a basic intro - you can go much more simple or much MUCH more complex depending on the amount of time, money, and energy you want to spend - and your desired end product. I've made cider in the most simple, traditional way possible that's turned out great and some that I over thought which turned out terrible. I've never had a cider-bomb (knock on wood) or a batch than made people sick (double knock on wood), but I have had some FUNKY results! No need to use any chemicals in cider - but you certainly can, especially if you're concerned about quality control and knowing a bit more of what you're end product will be. For me, more than half of the fun is in the experimenting! Everyone enjoy and please post YOUR favorite cider recipes!
Brown sugar is primarily made up of the disaccharide sucrose, which is a combination of fructose and glucose bound chemically by an oxygen atom. Yeast can only ferment simple sugars like glucose into alcohol, CO2, and heat. Thus, by adding brown sugar you only make it harder for the yeast to ferment as they have to wait for the brown sugar to break down through other means; I.E. a malt extract or other bacteria breaking it down. So by adding brown sugar to the mix you are really only adding sweetness to the end product most likely. If you really wanted to help make your apple cider stronger or bottle condition it, I would suggest picking up a bag of glucose at a home brew shop or online.
0:39 you dont need months, all you need is 2-3 weeks. 4:24 this is a bit too much juice in that jug, to be safe leave more space. Also 3:49 instead of lactose, you can add Xylitol which is better and do it after cider is done, then you will know if you want add it more or less. If you wanna know how much you should add sugar later to bottles, add half of tea spoon. Don't add more, it might be very bad for you because it's gonna change to granade.
Hey there! As Rob mentioned - boiling is one way, but it's really tricky and can change the flavor greatly - Actually - you don't want to "boil" because that will "set" pectins which will make for a cloudy cider at first, then it will settle at the bottom of you bottles later as a gross residue - it will also through off the flavors a lot - losing a good amount of the apple quality. You can do a "slow heat" - 185 for about 30-60 minutes - but I don't bother. Also like Rob mentioned - traditionally, you'd use "natural" yeasts on the apples - this is how our forefathers did it! It's a bit uncontrolled though and once in a while you get a bad batch. Other options - Toss in a controlled yeast strain and hope it overwhelms the natural yeasts. This actually works pretty well! My usual method though is using campden tabs - about 3/4 of a tab per gallon, crushed to a powder between 2 metal spoons. If you drop the whole thing in, don't worry! Most books recommend 1/2 - 1 per gallon. I haven't found this to affect the taste and it's been very effective at killing the natural yeasts. Drop in the powder, stir it up, let it sit for at least 24 hours, then add whatever strain of yeast you want to try - I normally do 48 hours just to be safe. Yeasts - the sky is the limit. I've had great success with lots of commercial strains from White Labs - ale yeast is the traditional. French wine yeast is nice. a Cider yeast gives you a good product but smells strongly of sulfur while fermenting and even after bottling unless you age it 6 months or more in the bottles - if you're brewing in an apartment, I don't recommend this due to the smell!
very cool guys, well done! very easy to follow and im glad ya threw in the carbonation bit. im trying something with mine, this batch, and throwing in a few cinnamon sticks while it ferments... side note, loved the science, very fun!
I made my first batch a bout about 10 days ago. And ive had 3 tall glassrs tonight and im pissed. Lol. Simple store brought no preservatives apple juice. 2 lt bottle. About a cup of white sugar. I used a little boiling water to melt the sugar. Added that and a sachet of grocery store bakers yeast. Shook it up and let it sit in a dark. Mo air lock. Just loosened the cap a little to let it breath and put it in my cupboard in my garage for 10 days amd boom. Im done. Its a bit cloudy and it was a little fizzy . But i added some plain apple juice because i dont like the fizz. But it tasted good and well and truly did the job. Im 6 foot 2. 95 kilos and can drink. But 3 glassrs on an empty stomach and im all good. Its my first batch so i know its not perfect but it worked so I'm happy.
Using lactose is interesting. If it doesn’t get consumed by the yeast, does this mean that lactose intolerant people can’t drink certain ciders? (Or is it low enough volume that it’s safe?)
Cool video. I'm planning on making a cider for a fishing trip in June, it is March 21 as i type this. Soft cider is not an option, so I will be using apple juice. 5 gallons, and was considering adding a can or two of concentrate to boost ABV and get me back to five gallons after bottling. Was also considering doing a secondary fermentation and aging on 5 pounds of tart cherries. Do you know if one pack of US 05 ale yeast is a sufficient amount to use, or do I need more? I want to use the US 05 becasue it is a very neutral yeast which imparts very little if any off flavors. I also want to prime this, but am concerned about bottle bombs. How much sugar do you recommend to carb but keep them from exploding on me? TIA
enjoyed the video, good data lads, I am going to make some cider. I like very dry cider (have lived in the West Country and Ireland at times), the drier the better. Again, good post, good data.
"So if I added this whole bag, I might end up with, uh, you know, fourteen percent(14%) alcohol, something around there, which is really high, but it's going to taste terrible" That's why you let anything that big age. So, assuming you got a good fermentation, racked it early and often, and kept it in a cool dark place, after a year it will be amazing. Longer it ages, the better it gets.
Really nice video dudes, a lot more specific than a lot of the other vids like this that focus on the "DUUUUD SO ALCHOL". Anyways here's hoping you guys get more subs got +1 today! Cheers
@thermal 15 chilling does not chill the yeast, it only deactivates it for as long as it remains below it's active point (usually around 17°C, but strains differ). The only way to kill yeast in cider like this is through pasteurization (heating up the cider, which changes flavour and reduces the alcohol content) and stabilization, through the addition of potassium sorbate and potassium metabisulfate. The latter is usually done to avoid fermentation further than the point where the brewery want it to go, and both methods render in-bottle carbonation impossible. Instead, the cider is then force carbonated and bottled.
Toxxyc338 i have some wine i made from berries in the fridge right now. Its been in the fridge for weeks and it still bloats up and gas hisses out when i crack the cap. You figure its still fermenting? I just used (thawed) frozen berries, sugar and yeast in an empty juice jug with a balloon on top. The balloon went limp after a week but i thought maybe because i didnt add enough sugar because other times when ive experimented with making wine from juice (not actual whole berries) the balloons would stay puffed for 2 weeks. So i added more sugar and yeast and a new balloon. It puffed again weakly and went limp after a day so i stuck it in the fridge. Its been in there a month and it still makes lots of gas pressure.
OK you need a quick breakdown of the process... A. Fermentation will happen for as long as the yeast has sugars to consume and it has not reached it's alcohol tolerance. Adding sugar will mean that it will keep fermenting until either the sugar is used up or the yeast dies/goes inactive due to the high alcohol content in the fermenter. B. Fermentation happens slower at cooler temperatures and faster at higher temperatures. Too cold though and the yeast will go to sleep and fermentation will stop. Too warm and the yeast will stress and cause off flavours (like bad sulphur smells and fusel alcohols). Too hot and the yeast will simply die. C. All fermented beverages will contain CO2 dissolved in the liquid. This is natural and cannot be avoided. This might be the gas you see coming off, and it's getting worse by adding more sugar, as it starts up fermentation again. To finish off, I would recommend you do the following: 1. Remove your wine from the fridge and set it in a dark, cool place. Leave it alone for 2 more weeks. 2. Do not add any more sugar or yeast. It's risking infection in your brew (since the sugar is rarely sterilized before adding) and you're just prolonging the process. 3. De-gass the fermenter by lightly shaking it every day to get rid of the CO2. This should get rid of the gas buildup quicker. EDIT: Do it VERY gently in the first few days, since too much CO2 can cause an overflow, similar to opening a bottle of Coke that's been shaken too fast. 4. DO NOT remove the balloon from the fermenting vessel. Removing it will risk the bottle picking up an infection, ruining the batch. 5. After the two weeks, if the balloon is no longer filling with CO2, remove it, stabilize your wine with potassium sorbate and metabisulfate (according to instructions on the packet) and bottle. It should be ready to drink in a week or so. If the balloon is still blowing up with CO2, wait another week and repeat step 5. Let me know how it goes :D
If you can't use the cider immediately after pressing, you might wanna pasteurize it. Leaving it stand might give the natural wild yeasts, left from the press or naturally in the apple, time to start the fermentation process. That might lead to funky taste. Althou some people use only the wild yeast and in that case you can't pasteurize it since it kills all the bacteria and wildyeasts. And one should always sterilize anything that is in contant with the liquid. Yet again to prevent wild yeasts and other possibilities for funky taste. Hope this was helpfull. I have 22.5 liters coming myself :)
Some folks are lactose intolerant and some folks have trouble with the xylotol and other "tol" sugars that the yeast cannot use. Consider this when you back sweeten.
Yes. I do one week for the first ferment then 2-3 days after with it capped (after adding a little sugar). It makes about a 5% alcohol sparkling cider.
Keep some of the sweet cider handy and perform "back sweetening". Basically, you stop the yeast from fermenting any more sugars by adding potassium sorbate (a commonly used preservative in store-bought ciders). Then you can add any sugar to the cider to sweeten it up. Some people use apple juice concentrate, honey, table sugar etc. Another method (which I referenced in my first sentence) involves freezing some of the sweet cider used to make the hard cider. Once frozen, remove it from the freezer, poke some holes in the top, place it upside down in a collection vessel (bucket or whatever can safely collect the drippings), and allow the sweet cider to melt. This is a way to separate the water content and the sweet cidery goodness you can add to your finished product. Figuring out how much to add requires experimentation, so get a dropper and scale it down and figure out what you like by tasting it then scale it up. The reason he mentioned using lactose is because they did not want to stop fermentation at all, this way one can carbonate the cider. Note: by adding potassium sorbate, you will not be able to carbonate your cider since it prevents the yeast from converting the fermentable sugars to ethanol and CO2. You would need to force carbonate it with a kegging system. Check out this article and this website for some useful info and charts: www.homebrewersassociation.org/how-to-brew/how-to-backsweeten-mead-and-cider/ byo.com/stories/issue/item/3282-back-sweetening-hard-cider
Robert M eat some yeasts that eat lactose so your intestines will get those amd you will not be lactose intolerant anymore. theoretically eating some cowshit would do the trick to get thosr yeasts
Yes it works really well. You need a few goes before getting the rite amount. Also you need to watch out for wild yeast more when using baker's yeast or dried yeast
Great video, I love it. But as someone who is *very* lactose intolerant seeing that bag of lactose and imagining that in my cider is going to give me nightmares ! XD
Try adding a little Splenda if you want to sweeten your cider without increasing the alcohol content. The yeast can't break it down so it will stay sweet.
Frazer Fastin Yeast reproduce quickly, so changing the amount doesn't affect alcohol. it affects the time it takes to make the alcohol. The sugar content affects the alcohol.
i'm not seeing enough clarification on sanitation. and there wasn't any info about potassium sulfate. idk. I suppose this is a good basic, but I feel like I woulnd't send this to someone for fear that they create glass cider bombs and bad cider.
+S. Rice Interesting. Pat, do you have any comments here? Letting the pressure out is important with that little diffuser on the top. Pat is an expert though and makes his own on a semi-professional level.
+Rob & Jonas' Filmmaking Tips I'm sure Pat does.... Their knowledge isn't in question... It's what they forgot to cover in the video.... Liiiiike- they show a sprinting of sanitizer on a airlock during the intro... But that's it for sanitization.
+S. Rice If you are using bottled cider, it is most likely pasteurized, and then you don't need to kill off any wild yeast. Also, just adding the 2T of sugar before bottling is all you need to fizz out the cider. Too much, yeah, you can blow your bottles. We use 3/4 C. of brown sugar right before bottling a 5 gallon bucket of cider. We found that 1/2 cup didn't get us as much fizz as we wanted and more than that can blow my bottles. I confess, when it comes to sanitation, we don't get too crazy until bottling time. When you press apples out in the field, there is a TON of bacteria going in the juice. I mean, I'm sure there are little apple worms in a ton of them that get pressed in. The alcohol takes care of that. We just wash with hot soap and water and sanitize when bottling. Lastly, after trying many yeast strains (white wine, champagne, various ale yeasts and cider yeasts) I completely disagree that ale yeasts aren't that good. They are definitely our favorite. Champagne makes a sour cider in my opinion.
+Ian Reeber oh- I get that... It's just that in the video he claims to have pressed the juice himself... And if ur gonna do that- there should be some disclaimers like... Don't use apples that have gone to ground... Wash them... Maybe even pasteurize the juice to kill of natural bacteria. And maybe a mention of sterilizing off the fermenter. Idk - it just seems like a little clarification would be awesome In the video notes.... So as to avoid bottle bombs and salmonella.
Enjoyable video guys but your science is not real scientific! White table sugar is sucrose not glucose. Thats where the word SUgar cones from! And brown sugar ferments at the same rate as white sugar. Brown sugar is the same white sugar with a thin coating of molasses that dissolves quickly. Just sayin'!
Actually Scrivelicious is right. Brown sugar is not the same as raw unrefined sugar. Brown sugar IS essentially the same as regular refined sugar, flavored with molasses. Don't call people names when you don't know what you're talking about yourself.
I would like to drink a proper cider. I have all the means to make fresh pressed cider. Do you have a simple recipe you can pass along? Cheers from Canada!!
you liturally let the apples do the work, they have natural sugar and yeast in them... so you just press the apples, and put them into fermenting jarsand let them do what they do, you may not like the tast as it is extreamly DRY, not sweet, this is why people are adding sugar, it also as they said upos the alcohol levels.. the cider i just brewed last year sort of had a vinegarish flavour, but it is NOT vinegar.. it is PURE cider., the way farmers have made it for centuries., just letting the apples ferment by themselves, have you ever walked through an orchard that has dropped apples, it smells just like cider, also this man fails to tell you that if you dont drink the cider he has added sugfar to and bottles it, VERY fast it WILL EXPLODE..
Hannah-marie Donovan It won't explode if you add the right amount of sugar. Once it's consumed the process stops. Also, if you cider tastes of vinegar, it IS vinegar. Vinegar comes when bacteria are introduced and alcoholic fermentation goes too far. Kombucha has very little sugar, some alcohol and a bunch of vinegar.
anywhere but america? you dont know the history of cider in america then. cider is has alcohol in it. juice does not. what they call cider today is the juice the used for cider and the poor. the clear stuff was for the upper crust. now on to the video!
Wait, so you colonial types call apple juice cider... Why don't you call it apple juice? And if you ferment the apple juice you call that hard cider. Eh? Is this your puritanical roots showing up again?
Hello everyone!
As has been indicated - this is a basic intro - you can go much more simple or much MUCH more complex depending on the amount of time, money, and energy you want to spend - and your desired end product.
I've made cider in the most simple, traditional way possible that's turned out great and some that I over thought which turned out terrible. I've never had a cider-bomb (knock on wood) or a batch than made people sick (double knock on wood), but I have had some FUNKY results!
No need to use any chemicals in cider - but you certainly can, especially if you're concerned about quality control and knowing a bit more of what you're end product will be. For me, more than half of the fun is in the experimenting!
Everyone enjoy and please post YOUR favorite cider recipes!
Brown sugar is primarily made up of the disaccharide sucrose, which is a combination of fructose and glucose bound chemically by an oxygen atom. Yeast can only ferment simple sugars like glucose into alcohol, CO2, and heat. Thus, by adding brown sugar you only make it harder for the yeast to ferment as they have to wait for the brown sugar to break down through other means; I.E. a malt extract or other bacteria breaking it down. So by adding brown sugar to the mix you are really only adding sweetness to the end product most likely. If you really wanted to help make your apple cider stronger or bottle condition it, I would suggest picking up a bag of glucose at a home brew shop or online.
It's nice to see that there's more people who take brewing not to seriously, but just see what happens. Nice video and that hideout looks so chill :)
0:39 you dont need months, all you need is 2-3 weeks. 4:24 this is a bit too much juice in that jug, to be safe leave more space. Also 3:49 instead of lactose, you can add Xylitol which is better and do it after cider is done, then you will know if you want add it more or less. If you wanna know how much you should add sugar later to bottles, add half of tea spoon. Don't add more, it might be very bad for you because it's gonna change to granade.
Looks like a great place to have a glass of cider and catch malaria.
The people ARE or the act IS?
Thank you for the inspiration Untamed Science...I'm new to this and just made my third cider on my windowsill!
Nice introduction video to cider making. Ive been making it for years. Cheers!
Hey there! As Rob mentioned - boiling is one way, but it's really tricky and can change the flavor greatly - Actually - you don't want to "boil" because that will "set" pectins which will make for a cloudy cider at first, then it will settle at the bottom of you bottles later as a gross residue - it will also through off the flavors a lot - losing a good amount of the apple quality.
You can do a "slow heat" - 185 for about 30-60 minutes - but I don't bother.
Also like Rob mentioned - traditionally, you'd use "natural" yeasts on the apples - this is how our forefathers did it! It's a bit uncontrolled though and once in a while you get a bad batch.
Other options -
Toss in a controlled yeast strain and hope it overwhelms the natural yeasts. This actually works pretty well!
My usual method though is using campden tabs - about 3/4 of a tab per gallon, crushed to a powder between 2 metal spoons. If you drop the whole thing in, don't worry! Most books recommend 1/2 - 1 per gallon. I haven't found this to affect the taste and it's been very effective at killing the natural yeasts. Drop in the powder, stir it up, let it sit for at least 24 hours, then add whatever strain of yeast you want to try - I normally do 48 hours just to be safe.
Yeasts - the sky is the limit. I've had great success with lots of commercial strains from White Labs - ale yeast is the traditional. French wine yeast is nice. a Cider yeast gives you a good product but smells strongly of sulfur while fermenting and even after bottling unless you age it 6 months or more in the bottles - if you're brewing in an apartment, I don't recommend this due to the smell!
+Patrick Spain THANKS for that detailed review Pat! Awesome.
very cool guys, well done! very easy to follow and im glad ya threw in the carbonation bit. im trying something with mine, this batch, and throwing in a few cinnamon sticks while it ferments...
side note, loved the science, very fun!
I made my first batch a bout about 10 days ago. And ive had 3 tall glassrs tonight and im pissed. Lol. Simple store brought no preservatives apple juice. 2 lt bottle. About a cup of white sugar. I used a little boiling water to melt the sugar. Added that and a sachet of grocery store bakers yeast. Shook it up and let it sit in a dark. Mo air lock. Just loosened the cap a little to let it breath and put it in my cupboard in my garage for 10 days amd boom. Im done. Its a bit cloudy and it was a little fizzy . But i added some plain apple juice because i dont like the fizz. But it tasted good and well and truly did the job. Im 6 foot 2. 95 kilos and can drink. But 3 glassrs on an empty stomach and im all good. Its my first batch so i know its not perfect but it worked so I'm happy.
Using lactose is interesting. If it doesn’t get consumed by the yeast, does this mean that lactose intolerant people can’t drink certain ciders? (Or is it low enough volume that it’s safe?)
thanks for the tips. Cheers, from Portland, Maine!
Cheers from just down the road in Maine as well! I've also been brewing cider.
Hey, what is this yeast nutrients? And how do you know how much sugar to add for a certain desired outcome?
Cool video. I'm planning on making a cider for a fishing trip in June, it is March 21 as i type this. Soft cider is not an option, so I will be using apple juice. 5 gallons, and was considering adding a can or two of concentrate to boost ABV and get me back to five gallons after bottling. Was also considering doing a secondary fermentation and aging on 5 pounds of tart cherries. Do you know if one pack of US 05 ale yeast is a sufficient amount to use, or do I need more? I want to use the US 05 becasue it is a very neutral yeast which imparts very little if any off flavors. I also want to prime this, but am concerned about bottle bombs. How much sugar do you recommend to carb but keep them from exploding on me? TIA
enjoyed the video, good data lads, I am going to make some cider. I like very dry cider (have lived in the West Country and Ireland at times), the drier the better. Again, good post, good data.
I use honey in place of sugar. It's all good; I just
How much yeast did u use?
"So if I added this whole bag, I might end up with, uh, you know, fourteen percent(14%) alcohol, something around there, which is really high, but it's going to taste terrible"
That's why you let anything that big age. So, assuming you got a good fermentation, racked it early and often, and kept it in a cool dark place, after a year it will be amazing. Longer it ages, the better it gets.
Hello friends!
Is it possible to use raisins as a yeastnutrient?
Thankfull for answer! =)
yes
Really nice video dudes, a lot more specific than a lot of the other vids like this that focus on the "DUUUUD SO ALCHOL". Anyways here's hoping you guys get more subs got +1 today!
Cheers
Thanks Jorge!!!
Watch out for the bottles exploding if you cap them with active yeast inside....
this is why it is critical to know how much priming sugar to add, get sloppy and you've got some little bombs that will start going off at 3am.
Chill it before you cap it to kill off the yeast
@thermal 15 chilling does not chill the yeast, it only deactivates it for as long as it remains below it's active point (usually around 17°C, but strains differ). The only way to kill yeast in cider like this is through pasteurization (heating up the cider, which changes flavour and reduces the alcohol content) and stabilization, through the addition of potassium sorbate and potassium metabisulfate. The latter is usually done to avoid fermentation further than the point where the brewery want it to go, and both methods render in-bottle carbonation impossible. Instead, the cider is then force carbonated and bottled.
Toxxyc338 i have some wine i made from berries in the fridge right now. Its been in the fridge for weeks and it still bloats up and gas hisses out when i crack the cap. You figure its still fermenting? I just used (thawed) frozen berries, sugar and yeast in an empty juice jug with a balloon on top. The balloon went limp after a week but i thought maybe because i didnt add enough sugar because other times when ive experimented with making wine from juice (not actual whole berries) the balloons would stay puffed for 2 weeks. So i added more sugar and yeast and a new balloon. It puffed again weakly and went limp after a day so i stuck it in the fridge. Its been in there a month and it still makes lots of gas pressure.
OK you need a quick breakdown of the process...
A. Fermentation will happen for as long as the yeast has sugars to consume and it has not reached it's alcohol tolerance. Adding sugar will mean that it will keep fermenting until either the sugar is used up or the yeast dies/goes inactive due to the high alcohol content in the fermenter.
B. Fermentation happens slower at cooler temperatures and faster at higher temperatures. Too cold though and the yeast will go to sleep and fermentation will stop. Too warm and the yeast will stress and cause off flavours (like bad sulphur smells and fusel alcohols). Too hot and the yeast will simply die.
C. All fermented beverages will contain CO2 dissolved in the liquid. This is natural and cannot be avoided. This might be the gas you see coming off, and it's getting worse by adding more sugar, as it starts up fermentation again.
To finish off, I would recommend you do the following:
1. Remove your wine from the fridge and set it in a dark, cool place. Leave it alone for 2 more weeks.
2. Do not add any more sugar or yeast. It's risking infection in your brew (since the sugar is rarely sterilized before adding) and you're just prolonging the process.
3. De-gass the fermenter by lightly shaking it every day to get rid of the CO2. This should get rid of the gas buildup quicker. EDIT: Do it VERY gently in the first few days, since too much CO2 can cause an overflow, similar to opening a bottle of Coke that's been shaken too fast.
4. DO NOT remove the balloon from the fermenting vessel. Removing it will risk the bottle picking up an infection, ruining the batch.
5. After the two weeks, if the balloon is no longer filling with CO2, remove it, stabilize your wine with potassium sorbate and metabisulfate (according to instructions on the packet) and bottle. It should be ready to drink in a week or so. If the balloon is still blowing up with CO2, wait another week and repeat step 5.
Let me know how it goes :D
Do you pasteurize the apple juice before fermentation? How about sterilizing the utensils?
If you can't use the cider immediately after pressing, you might wanna pasteurize it. Leaving it stand might give the natural wild yeasts, left from the press or naturally in the apple, time to start the fermentation process. That might lead to funky taste. Althou some people use only the wild yeast and in that case you can't pasteurize it since it kills all the bacteria and wildyeasts. And one should always sterilize anything that is in contant with the liquid. Yet again to prevent wild yeasts and other possibilities for funky taste.
Hope this was helpfull. I have 22.5 liters coming myself :)
juice does not need to be pasteurized but anything touches it needs to be .... I recommend "star sand"
When you say "corn sugar" are you refering to corn dextrin?
Have you ever tried Baker's yeast?
If I wanted to store a batch of still hard cider in a 1 gal glass jug (the screw top style), how long would it last?
It's just called cider please just call it cider......... Everyone in the world does except merica and canada
Just add rice grains so the yeast converts the starch to sugar to make it sweeter.
Starter from 3:10 fermented raisins alright...?
Some folks are lactose intolerant and some folks have trouble with the xylotol and other "tol" sugars that the yeast cannot use. Consider this when you back sweeten.
WHEN PEOPLE THINK THEIR MOONSHINERS BECAUSE THERE MAKING CIDER U HAVE NO IDEA CITY BOYS
sir is 1week ok already to drink?
Yes. I do one week for the first ferment then 2-3 days after with it capped (after adding a little sugar). It makes about a 5% alcohol sparkling cider.
Inspiring through the enthusiasm.
Man you guys should totally give us a tour of your backwoods outpost.
How about using bread yeast?
Extremely entertaining, loved it
Agreeeed. :)
Why does fermented fruits caused intoxication?
If you are lactose intolerant, what can you use?
Keep some of the sweet cider handy and perform "back sweetening". Basically, you stop the yeast from fermenting any more sugars by adding potassium sorbate (a commonly used preservative in store-bought ciders). Then you can add any sugar to the cider to sweeten it up. Some people use apple juice concentrate, honey, table sugar etc. Another method (which I referenced in my first sentence) involves freezing some of the sweet cider used to make the hard cider. Once frozen, remove it from the freezer, poke some holes in the top, place it upside down in a collection vessel (bucket or whatever can safely collect the drippings), and allow the sweet cider to melt. This is a way to separate the water content and the sweet cidery goodness you can add to your finished product. Figuring out how much to add requires experimentation, so get a dropper and scale it down and figure out what you like by tasting it then scale it up.
The reason he mentioned using lactose is because they did not want to stop fermentation at all, this way one can carbonate the cider. Note: by adding potassium sorbate, you will not be able to carbonate your cider since it prevents the yeast from converting the fermentable sugars to ethanol and CO2. You would need to force carbonate it with a kegging system.
Check out this article and this website for some useful info and charts:
www.homebrewersassociation.org/how-to-brew/how-to-backsweeten-mead-and-cider/
byo.com/stories/issue/item/3282-back-sweetening-hard-cider
Robert M eat some yeasts that eat lactose so your intestines will get those amd you will not be lactose intolerant anymore. theoretically eating some cowshit would do the trick to get thosr yeasts
"A somewhat discerning alcholic looking to be cheap" yeah me too, that's why I'm here
Awesome work!!!
Can i use normal dry yeast for bread making?
Yes it works really well. You need a few goes before getting the rite amount. Also you need to watch out for wild yeast more when using baker's yeast or dried yeast
Just bloody great!
what is sugar (shugga)? Why is it called shugga? Is it just a swweet carbohydrate? And starch--how is that related? Molecules.
I guess if you make one of those "not so good" batches you can Still that down to AppleShine.
Great video, I love it. But as someone who is *very* lactose intolerant seeing that bag of lactose and imagining that in my cider is going to give me nightmares ! XD
Try adding a little Splenda if you want to sweeten your cider without increasing the alcohol content. The yeast can't break it down so it will stay sweet.
Question I don’t have yeast is there anything else I can use that has yeast
i got mine off amazon
There's a joke in there somewhere...
They corrected themselves at the beginning and then went on to confuse us by calling Apple juice cider😂
How much yeast for 1 gallon to get about 6 percent
Frazer Fastin
Yeast reproduce quickly, so changing the amount doesn't affect alcohol. it affects the time it takes to make the alcohol. The sugar content affects the alcohol.
i'm not seeing enough clarification on sanitation. and there wasn't any info about potassium sulfate. idk. I suppose this is a good basic, but I feel like I woulnd't send this to someone for fear that they create glass cider bombs and bad cider.
+S. Rice Interesting. Pat, do you have any comments here? Letting the pressure out is important with that little diffuser on the top. Pat is an expert though and makes his own on a semi-professional level.
+Rob & Jonas' Filmmaking Tips I'm sure Pat does.... Their knowledge isn't in question... It's what they forgot to cover in the video.... Liiiiike- they show a sprinting of sanitizer on a airlock during the intro... But that's it for sanitization.
+S. Rice I have a feeling these omissions were a result of agrees ice editing.
+S. Rice If you are using bottled cider, it is most likely pasteurized, and then you don't need to kill off any wild yeast. Also, just adding the 2T of sugar before bottling is all you need to fizz out the cider. Too much, yeah, you can blow your bottles. We use 3/4 C. of brown sugar right before bottling a 5 gallon bucket of cider. We found that 1/2 cup didn't get us as much fizz as we wanted and more than that can blow my bottles. I confess, when it comes to sanitation, we don't get too crazy until bottling time. When you press apples out in the field, there is a TON of bacteria going in the juice. I mean, I'm sure there are little apple worms in a ton of them that get pressed in. The alcohol takes care of that. We just wash with hot soap and water and sanitize when bottling. Lastly, after trying many yeast strains (white wine, champagne, various ale yeasts and cider yeasts) I completely disagree that ale yeasts aren't that good. They are definitely our favorite. Champagne makes a sour cider in my opinion.
+Ian Reeber oh- I get that... It's just that in the video he claims to have pressed the juice himself... And if ur gonna do that- there should be some disclaimers like... Don't use apples that have gone to ground... Wash them... Maybe even pasteurize the juice to kill of natural bacteria.
And maybe a mention of sterilizing off the fermenter. Idk - it just seems like a little clarification would be awesome In the video notes.... So as to avoid bottle bombs and salmonella.
Couple months? 😕
Enjoyable video guys but your science is not real scientific! White table sugar is sucrose not glucose. Thats where the word SUgar cones from! And brown sugar ferments at the same rate as white sugar. Brown sugar is the same white sugar with a thin coating of molasses that dissolves quickly. Just sayin'!
The sugars he referred to at the end of the video that were hard to ferment are the fructose and others in the apple juice. :) have a great day
you're thinking of raw sugar. typical pantry brown sugar is sugar coated with molasses.
Scrivelicious he meant the cider's natural sugar
Scrivelicious
Sucrose is made of glucose, just as fructose is made of glucose. Most sugars we consume are "built" from glucose molecules.
Actually Scrivelicious is right. Brown sugar is not the same as raw unrefined sugar. Brown sugar IS essentially the same as regular refined sugar, flavored with molasses. Don't call people names when you don't know what you're talking about yourself.
Why put all the splitting of hairs into learning the scientific process, but no discipline in how you measure?
Is that idubbbz
The people thumbs downing this how about you do a better video
I don't have very good luck making hooch.
grape jelly wine, hot water ad your jelly let set ad your surger and your yeist that's it.
It can be even shorter video, Just add fresh apple juice into a bottle. done :D
..... Its much harder to make apple juice than it is to make cider. :D
You don't need to add sugar into a cider. Is the worst thing you can do. You need to drink a proper cider from England
I would like to drink a proper cider. I have all the means to make fresh pressed cider. Do you have a simple recipe you can pass along? Cheers from Canada!!
you liturally let the apples do the work, they have natural sugar and yeast in them... so you just press the apples, and put them into fermenting jarsand let them do what they do, you may not like the tast as it is extreamly DRY, not sweet, this is why people are adding sugar, it also as they said upos the alcohol levels.. the cider i just brewed last year sort of had a vinegarish flavour, but it is NOT vinegar.. it is PURE cider., the way farmers have made it for centuries., just letting the apples ferment by themselves, have you ever walked through an orchard that has dropped apples, it smells just like cider, also this man fails to tell you that if you dont drink the cider he has added sugfar to and bottles it, VERY fast it WILL EXPLODE..
Hannah-marie Donovan
It won't explode if you add the right amount of sugar. Once it's consumed the process stops. Also, if you cider tastes of vinegar, it IS vinegar. Vinegar comes when bacteria are introduced and alcoholic fermentation goes too far. Kombucha has very little sugar, some alcohol and a bunch of vinegar.
Please stop saying tat apple juice is cider, it's just plain apple juice before fermentation.
Fun-Guy
Sugar is sucrose not glucose, and glocose+fructose=sucrose. just... GAH!!!!
Bad.. Very bad.
Serif Sans Serif
The fact is that there IS glucose in it, that is all that matters. it's easily consumed by the yeast.
Squizitzi that’s Italian for yummy 😋
never knew in the u.s. you call applejuice "cider". and hard cider hehe. weird.. 5-6% aint hard. try dutch berry gin. 80% ^^
Gin and cider are really feckin different that's like drinking ginger beer then drinking carlsberg special brew hahaha
Moin 2e Power Rangers
Wow i like to join u
2 months to yield... brown sugar... 14 percent abv ... im embarrassed this guys american
You whant proppa cider or Champaign come on men
COOL Boys will be Boys having fun thanks for the science lesson.
anywhere but america? you dont know the history of cider in america then. cider is has alcohol in it. juice does not. what they call cider today is the juice the used for cider and the poor. the clear stuff was for the upper crust. now on to the video!
FUNNY VİDEO
Just call it cider Jesus man everyone else calls it what it is but nooooo America adapts it hard cider?????
i was just wondering if he is single? :-)
Nope. Neither of us are single.
Where the hell is the science???
THİS İS A HOOCH WHİCH İS NAMED PRİSON WİNE
mehmet olcay lol this aint prison wine you einstein.
Wait, so you colonial types call apple juice cider... Why don't you call it apple juice?
And if you ferment the apple juice you call that hard cider.
Eh?
Is this your puritanical roots showing up again?