Sparkling Sweet Spiced Hard Cider from Store Bought Juice?
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- Опубліковано 27 сер 2024
- Can You Make a Sparkling Sweet Spiced Cider? How to Make Hard Cider from Apple Juice at Home! This is Part One in a series on how to make a sparkling (carbonated) Sweet, Spiced Hard Cider from Apple Juice, all at home. Not a lot of ingredients needed, and not a lot of specialized equipment. If you like Hard Ciders like Angry Orchard and the like, this is the homebrew recipe for you.
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Some links to items used in the Video:
One Gallon Glass Carboy with Airlock: amzn.to/2xCEjB1
Star San: amzn.to/2RK7Yit
Hydrometer: amzn.to/3cooNHy
Baster: amzn.to/2z6SLSb
Graduated Cylinder: amzn.to/2z3N0od
Stainless Steel Funnel Set: amzn.to/34EHBQp
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I have 3 apple trees in my backyard in Maine, some sort of Macintosh variety. I made a cider press last year, so I make my own juice. I highly recommend freezing the apples! It makes them easier to mash/juice and it yields more juice, almost twice as much. It also tastes sweeter right from the start, I get a little above the usual 1.050 for juice, typically 1.058 and once even 1.060.
Freezing fruit = win for brewing....probably for drinking, too!
@@MrAcuta73 actually, if I were to just drink the juice I wouldn't freeze them. The tart taste from fresh cider is lost. For brewing it's a no-brainer to freeze.
I am in the exact same position and I second the freezing technique, it worked very well, after leaving them to defrost in bags for a night and getting nowhere I decided to just put them all in the oven on a low heat and that sped everything up
Ok so if you freeze them (makes perfect sense b/c the tiny ice crystals help break down the cell walls, etc) do you thaw them before juicing or just chuck them in the press straight from the freezer?
@@DavidWilliams-xr5wl thaw them for sure, they turn to mush. It makes them easier to press and you get higher yield.
Made a kiwi wine in January. Just bottled it. Its already delicious. 4 kiwis and a cup of sugar. Fermented in a 1.5 liter glass apple juice jar. I make 1ish bottle batches when experimenting and now i wish i would have made GALLONS!
Wow, this is terrific. I just started beekeeping and have been watching your videos (all of them) in anticipation of making mead with the honey. While I wait on the bees to do their part I started a cider just like this. I used cider (the cloudy stuff) that came in a gallon glass jug and added bead yeast. So right now I'm about 2 weeks ahead of your brew. Can't wait for the rest of this series. Thanks so much, stay safe and stay healthy.
Did your brew clear or remain cloudy?
@@thecassidys373 some but much better than I expected, I did use the "real" cider thats cloudy as can be to start.
10/10! I made this cider I'm having so much fun will all my new brews! I used one gallon of a local organic apple juice that give me an OG SpGr of 1.050. No water, no added sugar, just the juice and a tsp of fleischmann's active dry. Only swirled it once the day after I made it, then didn't touch it for a week and a half. Did 2 gravity readings 3 days apart and both times got a SpGr of 1.000. Smelled slightly footy but that was less on the second reading when it likely off gassed a bit more. The flavor was a little thin/ watery but I suspected that was due to the dryness, so I racked it then backsweeted it with honey up to 1.010. Tasted it again and wow that honey really help bring out the apple flavor that was missing. Way better than anything I could get at the store for the same price. Letting it sit in conditioning (yes with in an airlock) just incase for a week or so. Thank you both for all the information and I'll comment on how my two meads are doing when they are done! Stay safe out there!
Just started a cider July 4th, it looks like it stopped fermenting. Going to do a gravity reading thanks for you notes.
How much honey did you use?
Sounds like a Dr. Seuss book, "Did you sanitize your hat? Did you sanitize your cat?"
Ohhh my... remember... YOU started this!
Did you sanitize you spoon?
Did you sanitize that goon?
Did you sanitize that frock?
Did you sanitize that airlock?
Did you sanitize your master turkey baster?
Did you sanitize that hater?
Did you sanitize that rooibos?
How did that all fit into TRBOS?!?!?!
I love your videos and they're very easy for a layman to understand. We have an apple tree (unknown variety) in our yard and we've been making applebutter and apple sauce from it every year. This year I also made 4 gallons of cider and 2 gallons of cyzer mead all with different yeast strains. My favorite cider has been a Belle Saison that was bottle conditioned and it is fantastic. Excited for July and August when I'll try the mead after aging for 6+ months. Your videos gave me the confidence to give all of this a try.
I subscribed because you have 7 cats and one of them is freaking THOR
The fact that you are the best brewing channel on YT doesn't hurt.
Aww, thanks!
My first brew around xx years ago with handpicked blackberries, water, sugar and bread yeast. I left it so long, seemed to turn into a Liquor. Of course didn't read results. Hahaha. Boy was it strong! Mother Earth News magazine tips 1981. Hahaha! Those were the days.
Looks like it’ll be nice, I use organic juice from a whole foods place here in the UK... seriously cloudy but always turns crystal clear
Was the juice cloudy straight from the cartons??
I just racked my mixed berry cider with a little bit of honey. It is going to be amazing with a little bit of age. We have apple orchards in the area, so I can get wonderful fresh pressed apple cider (juice). The juice I used came from some nice galas. I can't wait to drink this stuff up! Thanks for the wonderful channel.
You guys have helped me along my first 4-5 brews and now I feel confident enough to give pasteurizing a go. Thank you for all of your videos, they are a huge help! I have my first mead and this cider going right now.
These Friday videos are always the highlight of my morning!
I put my gallon of Dragon's Breath into secondary a couple days ago. This cider is next on my to do list. Keep up the great work guys!
The timing of the meow at 8:42 is great! 😊
Very glad you are doing this! I’ve run 6 test runs this winter. I made 1 gallon cider jug caps into airlocks by drilling them out. I made several so to start a new gallon I just swap the caps and toss in the yeast. Works great and keeps my carboys open for other things
Well what started as a late night curiosity when I was bored at work on a slow night has turned into a hobby and I got my first batch off today and starting my second thanks for getting me interested in making my own wine at home it's been alot of fun keep it up guys
Yes, make sure your bubbler has a hole in the cap before installing. One of my first two jugs blew the whole thing off during it's second night. luckily it's been going strong; 10 days now!
Really loved your videos, taught me so much about homebrew.
Love from singapore.
Please do stay safe, hope to see my of your videos!
Happy to hear that!
CS Brews hi i wanted to ask if there is a need to degas mead? If there is should i do it right after primary fermentation?
My first ever brewing attempt came after your video last year about hard cider from store bought juice (Thanks!). In the excitement of making a successful batch I didn't realize the sugar added to that mix raised the alcohol content a bit. (yeah you mentioned it but there was a lot to learn from that video and I missed it). First tasting was from a 1 pint glass like I always order from the pub. Wow, did that knock me down. It tasted like apples after a few weeks now after letting it sit for another six months I find it tastes like a really good white wine (which it should). At the beginning of the Corona thingy I started a new batch without adding the sugar thinking it would be more like the ciders I was expecting. So far so good. Looking forward to the next part of this series to see how you make it even better. Thanks again
So glad you are here.
I started home brewing about a month and a half go, and I've been binge watching your videos for a few weeks now. I've learned so much, but I am way more interested in ciders than mead. I've watched all of your cider videos atleast two times already, and a ton of your mead videos.
I love your style of videos where you care more about teaching what is happening than telling people how to make a specific brew.
My question is (and I hope this isn't disrespectful to ask). Is there UA-cam channel that teaches about cider brewing that you recommend? I'm just so interested in learning more.
Thanks for all the info you've taught me so far. You guys are amazing.
I don't know of any, but... cider is really just wine, so the methodology and technique is the same.
New fan from South Africa. You guys post some very informative videos.
I currently have 2 5l carboys with safe-ale 04 and one I fermented at 14 degrees in a wine fridge and one at 20c in my fermentation box as I am told the slower you ferment the more fruit flavor is retained. The warmer one finished first and I back sweetened with more of the juice and then bottled yesterday so I am eager to see how it carbonates and tastes soon. As a side note I probably may not back sweeten with juice again because it was a bit too hard to workout the amount for sugar I was going to get after it carbonates
WHERE HAVE YOU GUYS BEEN??? I'm in love. This is my new favorite UA-cam Channel! I especially appreciate that you say just the right amount about the science behind breadmaking, gluten, fermentation, etc. I bake a lot of bread for my friends and relatives, and I enjoyed your video comparing all purpose and bread flour. Sadly, however, I don't speak Metric.
That's.... our other channel. This is brewing, that one is cooking!
@@CitySteadingBrews I love both topics.
Four apples in Florida, I recommend Try growing Dorset golden apples. We use them to make hard cider and they are amazing. They also don’t require much chilling hours. We are in Phoenix and they work great.
I am really looking forward to this series. Any idea how many videos total it will be until we bottle?
Not sure yet. Making of, racking, bottling and priming, pasteurization, tasting...Probably 5?
Have you ever tried chopping a couple of apples up and adding it to the mix it feels like it gives the flavour a bit more depth to me 😊
You can totally do that. Won't add a lot, but it might make a difference.
Half of a chopped cooking apple per gallon apple adds some delicious astringency. I do that with my cysers to make the apple flavour really pop.
Crab apples...just sayin. TERRIBLE for sweetness, amazing for flavor.
I started to add them when I was making my toffee apple cider, I pour the toffee in hot and freshly made over the apples and it forms a kind of apple brittle that slowly breaks down as everything ferments. Obviously allowing everything to cool before I add the yeast.
I hate racking wine with fruit floating in a carboy/jug
Fun Fact: If you don't have an airlock on hand you can make one with a medicine bottle and bending straw and the top that comes on the carboy. Great video.
We've got six cats at my house. Never be ashamed of your cats!
:-)
Great video guys simple and to the point, easy to follow.
I did an experiment with frozen apples. Hoping that the freezing process would pierce all the cell walls, re froze and thawed several times. The task was so much better than my usual work.
I think Brian is finally starting to get a little used to the Trbos. I think this was the least cringy face have seen yet lol.
I'm really interested in this series though. I've been toying with the idea of a sweet-ish carbonated hydromel and this should go that direction nicely. I'm not sure why I didn't think about using an ale yeast instead though...
Now I just have to get through some of the 5 gallons of beer that is going to be bottled this weekend... I blame you guys for that brew, but don't worry its a good blame :)
if I had a nickle for every time Brian said "Why am I using an ale yeast?" lol. This is my favorite thing to make. I also make sparkling cider from Cranberry juice mixes. OS makes a 100% juice varieties.
Hey guys, love your work here. Your in depth explanations while maintaining a casual tone works for the best.
Would like to see how toddy can be prepared at home, if thats not too much trouble. Kudos...
I tried an interesting recipe using maple syrup and brown sugar. It called for the use of black tea, guessing to provide nutrients. I was out, so for experimental purposes I tried using a peach mango tea we had. It ended up keeping a lot of the tea flavor. It was a very nice tasting cider. I put a portion of it back to let it age some more and see how it comes out. Interested to see the follow on videos.
How does it taste now that a year has passed?
@@BallooNeccesities It turned out pretty nice once the heat mellowed down. Definitely something I want to make again.
Just started mine. Waiting on part two 😃
Once again another great video. I will definitely be doing this one too.
There are varieties of apples that grow in Florida! I live in Cape coral and have a tree growing and produced for the first time this year.
As a fellow Beard Aficionado... did you sanitize... HAHA Johnny Appleseed, a classical US Hero planted apple trees, but the deeper truth is that he was not known for planting or encouraging varietals... he planted apples good for the making of hard cider ;)
Have you considered making a sassafras mead? Id like to see that. And you could use the twigs and leaves for more flavor and nutrient!
I've done exactly that what you mentioned about finding the best tasting apple juice, I purchased a 1ltr carton from several supermarkets and compared each on taste, colour and price, the best one all round was from Lidl and the bonus was they were 1.5ltr cartons at 85p approx $1.06
I'm currently brewing a apple and cranberry juice concoction, its completed the fermentation stage and now its sitting in the keg in a warm spot.. Had a little taste and I must say I think its going to turn out a good one ;-)
do you add sugar or champagne yeast?
@@scott1506 : You can use any yeast for the fermentation process, I've actually used bread yeast and had great results when using it.
p.s. I can recommend trying the Apple & Cranberry turbo cider, it's gorgeous, with the extra sugar added it came out at 15% proof ;-)
@@plug4uk696 good to know. im trying to make a low alcohol like 1/2% sparkling cider. ive got a slow jucier and many nice apples from local fruit shop here in uk. could i use like a 2l plastic bottle ? leave lid on or off. i know that putting in cold fridge will stop the fermintation
@@scott1506 I don't know if that low an alcoholic content is achievable from natural apples, the only thing I can think of to bring down the % is to add none fermented apple juice, and then to get the cider sparkling is to add CO2 gas to the keg afterwards, sorry I couldn't be more help on this for you but that's how I would do it.
2Ltr plastic bottles are fine to use but your never going to achieve the gas you need in them unless second fermentation takes place within, in which case this would higher the % above what your looking for ;-)
Great information. Thank you
Thank You, Love your videos and your cats.
You guys are awesome as always!
DOH ... I started a 2.5 Gal batch 3 weeks ago (my very first one) and I'm looking to add cinnamon ... wondering when to do that ... how much ... can't wait for the next video
Stay tuned for the next episode, lol.
Im so glad i found this gem
Following along with this recipe; wondering when the next video will be out so I know what to do. Uber excited
Whe it’s ready. Feel free to follow along as tou can leave it in primary for a long time.
I am looking forward to the next installment, I have followed your instructions and it has been under a shelf in my pantry for about a week.
Ars there any good books you recommend for homebrewing, more towards the cider, beer side of things ?
One good thing that has come out this lockdown is I have been binge watching a whole bunch of your video. You two do an amazing job , I am glad I found your page.
Aldi's is the only place around here where I could find apple juice without preservatives. I bought ten gallons just in case. I'm going to try making your ginger beer with lime instead of lemon. Although I really like lemon ( I eat the lemon slices that are served at restaurants ) , I like lime even more. I was thinking of zesting the lime prior to squeezing the juice and the lime into the beer.
you two are absolutely adorable! Thank you for this information 😎
Thanks for watching!
Perfect video as always 👌
I’m brand new to brewing. In bread making, ascorbic acid (vitamin C) is sometimes used to improve yeast off gassing when making breads. I don’t know how that translates to brewing.
cool I just bought 5 gals of apple juice myself planning on doing a 5 gal batch...of cider! looking forward to seeing how yours progresses...I'm using bread yeast for mine, I may be step feeding it we will see
8:24 your “pfff, pfff” reminds my husband of his grandfather smoking unfiltered cigarettes and the noise he’d make spitting out loose tobacco. 😆
Thanks for the videos love them guess who just got a new hobby!
You bet!
Hi from UK. Nicely presented. 👍 I’ve started a simple 1 gallon batch of cider from fresh pressed apple juice from cartons. It’s taken off and fermenting well and currently around 6.5 ABV with no added sugar. Now, I used cloudy apple juice (apple cider??😬). It tastes fine and no off odours. My question is should I expect it to clear or remain cloudy?? Either way I’m not worried but don’t want to try and unecassarliy clear it if I don’t need to wasting valuable drinkin’ time!
I've found cider doesn't always clear perfectly. It's never bothered me, but there's usually a bit of haze to it.
I did a variation of this with Lalvin D47 yeast and realized I messed up when I tasted the dry cider. I wanted it sparkling originally which is why I used the high ABV tolerance yeast, to guarantee carbonation after secondary. But you can't backsweeten and carbonate in the traditional way without serious risk of bottles exploding or popping their corks. So I decided to stabilize and backsweeten for a tasty but mostly flat cider. Next time I'll try an ale yeast. Hopefully you'll have part 2 of this up by then.
There's another way. I never use stabilizers.
@@CitySteadingBrews I know pasteurization is possible, but the result would be the same. Flat cider. The only other option I can think of is force carbonation, but I can't afford that equipment. If there's another option I'd love to know.
Nope, you pasteurize after carbonating in sealed bottles. We're going to cover this soon.
The cap on my airlock is made so that it does not seal tight. There are like air channels inside of the top of the cap . If anything could find it's way inside of the airlock it would have to be very very small and then it would be stopped by the water / vodka.
Despite my honey harvesting somewhere on or after June 15th, I couldn't help myself and had to start a mead today. I found pure apple juice from a store called LiDL. They came in 1 Pint bottles. So, I got a pint of Blue Berry honey, and am brewing an apple juice mead in a 3 pint bottle with the L71Beast with a balloon airlock. Co2 is already inflating it. So... it's 1 pint Blueberry honey, 2 pints apple juice. Reading came to 1.142 OG.
By the way...
02:05 I found a brand of juices called R.W. Knudsen, and Smart Juice. I got several juices from them, nearly nothing from concentrate. Going to combine Tart and Black cherry juice for one mead... then I've got concord grape for another, and going to mix pineapple juice and coconut water for another.
Great video! I’m on the edge of my seat. How does one make a controlled sweet and carbonated cider after fermenting to dry?
I started my first apple cider about a week ago using something close to this method- I'm curious to see how it turns out! I didn't pitch my yeast before adding it either, but I did notice that it didn't fully dissolve; when I look at the 'waterline' I can see what I think are yeast granules floating around and sticking to the neck of the bottle. It's hard to see because my bottle is dark green (and I keep it in a dark space). Is this something to worry about? Should I take more care next time to dissolve the yeast before fermentation starts or is it not a problem?
Also, I wasn't sure about the cap of my airlock at first. It doesn't have holes in it so I was worried air wouldn't be able to escape but once fermentation started I tested it out and noticed no difference in the speed of the bubbles with or without the cap on the airlock, so I'm pretty sure it doesn't seal tight enough to stop any gas. You could still poke holes in it though if that floats your boat.
I'd poke holes, and yeah, your yeast is most likely fine.
@@CitySteadingBrews I follow you 💯 from 🇨🇦 #YSW I never made hard apple 🍎 Cider and I am very interested in making my own hard apple 🍎 Cider my brother and I make homemade wine 🍷 we have enough jugs and air locks 🔐 bye 👋 from #YSW respect back to you two both
Is it normal when brewing with apples or apple juice for the primary fermentation to have a more pungent smell? It definitely had a stronger odor than my meads so I opened it to check for a rancid smell. It did not smell rancid but definitely more of a fermentation funk. Thank you for all you guys do! I am loving the videos. I am using 100% juice, 3/4 lb sugar and red star champagne yeast
Fruits can do that, yes.
Aren't cats self sanitizing lol
Finally, the cats are back!
Crab-apples?
So I just learnt the importance of leaving the space at the top. I started my first ginger beer yesterday, and today it's bubbling out the airlock and making a sticky mess on the floor.
stick some tubing into the bung, and put the other end in a mason jar of sanitizer water until it slows down.
Lesson one, towel under your brew at all times, worst case scenario you have to wash it
@@CitySteadingBrews It's ok now, thanks, it has calmed down and balanced out. I just needed to re-do the airlock and clean up the sticky mess.
Gotta love Thor... lol
I hope you see this. First off love your videos thanks for the easy step by step to follow. My question is I started 2 three gallon batches. I filled the airlocks so it was max on both sides. However on one fermenter when the bung and airlock were placed on most of the liquid went to my right and on the other most went to my left. Is that ok as long as there’s still some liquid on both sides?
As the pressure builds it will do that. That’s how it works :)
@@CitySteadingBrews thank you so much. I am a classic overthinker and stressed myself out over this. Thanks again for all your work :)
A house full of Cats and home made cider, Im sensing we might be related. 👍
whooo! the audio is amazing again :D
There's still gonna be a few with bad audio....
@@CitySteadingBrews It's all good :) I have misophonia and the whine made it hard to listen to but I'm just glad I got watch this one
I may have been a little too excited and a tad impatient,have I messed up? I was anxious to try your spiced cider recipe so I ventured to the store and got what I needed. I was too impatient to wait for my 71B to arrive so I used EC1118. But after I got everything mixed in the fermenter I realize I stepped ahead, I added the spices in primary, have I messed up my cider by adding them in primary? If I have not messed up How long would you suggest leaving the spices in, I noticed you left yours for 3 weeks?
Also, while I know you've said y'all haven't had much luck with a peach mead, I decided to try it as I may have mentioned before. Like the cider, I added the store-bought frozen peaches in primary. I wasn't expecting it to taste like a sweet peach because when I tasted the peaches, they honestly had no peach flavor to them...odd. So I am now almost 5 weeks in and I had to move it off the peaches, the taste was no Bueno. It also seemed to have stalled at one point. However, I was patient and didn't pour it down the drain, I decided to let it finish. I now have a 15.93% ABV mead that only dropped 2 points in a week. The peach is not even close to present in smell or taste and the sugar is still rather high at 1.064. I did add 8 ozs of peach tea that steeped for about 20 minutes, still no peach flavor. Is there a way to add some peach flavoring to it at this point for conditioning or am I stuck with what I have? Thanks for any help yall can offer and the great content.
bought my first airlocks, have not used them yet, we are about to move so... don't want to have to move fermenting bottles.
my airlock doesn't have holes but it "breaths" trough the rim of the cap. btw. Loki (my red cat) says hi to Thor lol
* Axe comes flying through the air...
@@snowstrobe *hammer
With wine and mead multiple racking is ok to do ,is that the same for cider . Eg with a beer kit rack of the sediment and bottle is normal, is that the same with cider ? BTW enjoining the videos 😊
Holey cow, i just started something similar 3 weeks ago. Lets see if i can follow ahead.
I have an apple cider that fits the ingredient requirement however the juice was pasteurized. Would that affect fermentation?
Nah, should be fine as long as there are no preservatives
Hi, I started a hard cider from store bought apple juice three days ago but now the bubbles have stopped. Should I leave it alone or add sugar? I used Red Star Premier Blanc yeast 5 grams and added 1 cup of sugar to the 1 gallon of juice. It started fermentation very quickly but then stopped after 3 days. Advice please.
It may have finished. Taste it?
I did this with apple juice just like in the video and it is bubbling fine. I did this using peach cider from a local orchard and after 24 hours I do not see any bubbles in my airlock. Do I need to add sugar to get the yeast going?
How many takes to do the intro? Cheers for the video
Two. She nailed it both times, but I wasn't paying attention the first time, lol.
CS Brews sounds about right haha hope you two are well form the UK
So a grocery store near me sells apple juice in glass jugs during the Fall. If the ingredient list checks out I might just put some yeast in and an air lock on. But I probably can’t wait that long to try this. Last year I got this sparkling cider that was refreshingly tart. Would love to duplicate something like that.
I've gotten a few one callon carboys that way!
You gotta be careful... I used an ale yeast that over shot it’s 8% tolerance and hit 16%
Does Great Value brand juices work? If so which ones. Thanks guys
Never used them sorry.
I like to bottle carb, but I also want to bulk age for a month or two. Will there still be enough yeast to consistently carbonate a dozen different bottles if I let my cider sit in conditioning for 1-2 months?
Is there a problem with using the whole pack of yeast for a small batch other than wasting?
We don’t waste it. Put it it the fridge and use next time.
@@CitySteadingBrews We started a batch of this a month ago before watching this series, and I not knowing I just tossed the whole pack in. Now I know!
Hi guys! Brill news, my first batch of mead has just gone on first ferment
I have a Chillie mead and mixed berry mead
Chillie mead has a potential ABV of 5.7% the mixed berry has a potential ABV of 15%
Use the specific gravity scale. Potential abv is meaningless without all the facts. I can make a must that says potential of 50% but that doesnt mean it will be anything close to that.
@@CitySteadingBrews ok thank you 😊
what was not so food grade about the funnel?
It just wasn't food grade plastic.
@@CitySteadingBrews oh. i didn't know there was a difference between food grade plastic and regular plastic. I've been using a funnel that i bought at AutoZone.lol the more you know
Hi guys]
I’m in the process of a store bought apple juice cider and was wondering roughly at what SPGR should I bottle and then pasteurise at for a semi sweet cider?
I used 2 x 2L apple juice and 200g of sugar in a 5 L Carbon, starting SG was 1.062, I was thinking of stopping around 1.020
Thanks for the great informative videos
Well, I'd bottle when it's at 1.030 and let that go to 1.020 (roughly a few days to a week, can use a plastic soda bottle for one as a tester), then pasteurize.
CS Brews
Ok thanks, I will give that a try this time, thanks for the info.
Looking forward to your next spiced cider video
Have a great day
TRBOS! i have the same TBBOS! i dont like red an we sell them at dollar general for $5
I made an apple- cranberry I've been working on for a few months, but I can't seem to get fermentation to start. I'll see if safale gets it going
I feel another pasteurization vid coming on!!!! Will the humans look as terrified as they did in the last one? Dun dun dunnnnn... :D
Ok so I've rediscovered this channel and forgot how approachable y'all make brewing. Honestly after watching the your first/easy mead video I contacted a friend who does brewing and was given a free car-boy, airlock, and hydrometer! Wow! But honey is expensive and I have access to free apples. So I did some research and have turned up a few tips and wanted some help. I've seen using a wild yeast inhibitor, adding extra sugar b/c there's not enough in the apples, using an enhancing enzyme for the yeast, and finishing sugar once you wanna bottle. I'm going to be using homegrown apples and figured if I wanna kill wild yeast to get a more controlled fermentation couldn't I just boil the juice?
Love this concept! Lavlin 71B yeast is what I currently have on hand. Would this yeast work for this recipe or should I contact my local brew shop and get something else?
It's fine. The expectation is to go dry this time around anyway... though, it won't be dry when finished!
@@CitySteadingBrews Fantastic! I already have my favorite apple juice (conveniently already comes in a one gallon glass jug) so I will get this started today! Can't wait for the next installment of this cider. Your videos bring me so much joy! Especially when your cats join!
Hi, great vid!!
After the fermentation I was going to add STILL SPIRITS- TURBOCLEAR to my cider (to remove unwanted yeast and other compounds from the wash). But I am scared that this Turboclear will kill all the yeast and this way the sugar won't be converted to CO2.
Will this TURBOCLEAR affect the carbonation and the fizziness of my cider?
It will prevent carbonation yes. We pasteurized it after bottling and carbonation occurred.
I can see that were are various strains of yeast and I want carbonated semi sweet or sweet hard cider with low alcohol content
That's being covered in the rest of the videos on this topic.
I just got my first batch of 71 BEAST in the mail. Thinking about making a mixed berry mead and a banana wine. Thoughts?
Sure. Banana and berry work well together.
I am about 3 weeks into my cider , and am following your video .
Also doing your apple wine.
Love your videos.
My question is..... In this video , what happens after 3 weeks. I have been giving it a good shake every few days , and am thinking I should check the abv and put it in my notes.
I am super new to this and am dying to know what the next step is.
No need to do anything really. The follow up for this is coming soon.
CS Brews thanks. Really appreciate the response
Have you ever tried Santa Cruz organic apple juice?
I was going to make this brew tomorrow I have everything but the yeast. Can I use red star premier classique yeast. Will this do or will it create a higher alcohol content? I am using the same apple juice from Aldi you guys have. Thanks so much!
Most any yeast is going to ferment this out to dry so it's ok.
Me: worried about sanitize and ferment at home since i have a cat
Them: we do it with 7 cats!
I'm hearing a lot of different things about brewing temperatures. Some people say more fusels are produced or a weird pear/nail varnish taste becomes apparent if you go any higher than 22C and others even say around 15C is ideal. I'm using Lavlin EC118 which has a 18-30C tolerance so I'm not worried about killing the yeast - more about quality. Oh and the room I brew in is around 18-23C (64-73F) between morning and night. Can you help me please? I'm hoping for "people are just trying to make things overly complicated"! Thanks both!
Your temps should be fine. Yes, too warm can produce off flavors.
@@CitySteadingBrews Thanks!
I don't heat my juice. If it's in a sealed container, it's probably been pasteurized before bottling anyway. There's nothing in there that's going to go contra to yeast.
I've used Aldi and Costco (Kirkland) juice, currently enjoying a 6 gallon batch I made in the fall of the Kirkland brand stuff. If I decide to kick up the ABV with sugar or make a cyser with honey, that's the only time I heat the juice and that's only to invert the sugar or thin the honey out so it homogenizes with the room temperature juice.
We don't heat the juice either.
Just a quick question.. Would it be ok to put the hydrometer directly in the brew bottle to take a reading? Assuming you can reach to get it out..
Jason Massia assumibg you can get it out and it floats, it’s fine, yes.