The gravity of the liquid you are diluting with shouldn't matter since you already fermented and aren't expecting any further fermentation. The amount of alcohol is fixed at that point, so you factor the dilution from the ABV: 6.96% * (4gal / 4gal + 0.8gal) = 5.8% ABV. Cheers!
I reviewed this a bit twoards the end of the video. My math was a little off because I used 1 gal dilution instead of .8 (as you did above) good catch and thanks for the comment! 🍻
You can use that same process to make wine. Just buy 100% grape juice, get a highly resistant wine yeast and you can get in the upper teens for ABV. It just takes more racking to get the sediment out. I got about 20 bottles of red wine for around 30 bucks in supplies and it did the job. Didn't taste like rot gut either.
www.brewsensible.com/products/brewsssiphon Best Siphon we have ever used... No more plastic junk that could scrape/scratch and possibly infects beer. Little pricey, but will reduce the risk of infection if using a plastic one currently... :)
Hi there brother, all the way from Australia here, I've done a apple/Blackcurrant brew, I noticed in the beginning of this vid you mentioned you left it for two months more then your initial week and a half, I wanted to know if the brew was fine after a week of flamenting had ceased, or did you do something special to your brew because you left it for two months more then you wanted to??? Cheers
I went a little long based on a few things. Most of the people who have more experience that I did said to let it sit and clean up a bit, and I just didn't have the time to get it transferred. If your using a carboy, I'd let it sit for atleast 3 weeks. If it smells like sulfur still let it sit longer and the yeast will continue to clean it up.
Nice video 👍 I have a question, using potassium sorbate and do back sweetening mean that there is no chance for the cider to be sparkling? Usually when i bottle the brew i add a little sugar to make it sparkling, but is the potassium sorbate not stopping this?
This only works if your kegging where you can force carbonate. If done with bottling it won't carbonate as it keeps the yeast from consuming the sugar and carbing in the bottle.
Been making hard cider for a while and you get a good taste if your list it ferment for a month....I tried a week and two weeks and both batches ended up tasting like crap
@@johnmatthewcrane4423 You'll want to remove as much yeast as possible. If racking with a cane, make sure you don't bottle directly from the bottom of the vessel as you can disturb the sediment and suck up yeast/trub. You can also cold crash or use a fining agent like bentonite or sparkalloid to clear and settle any still suspended stuff. I made 6 gallons from fresh pressed apples and there is still a lot of haze after 2 months. Pectic enzyme and bentonite helped to clear it.
@@MoskiHomebrew I gotcha! I saw the Purdue shirt and thought I would ask. Do you have any videos about setting up a keg inside the house and plumbing it to a tap?
Always confuses us Brits when you guys say "hard cider". it's all hard for us! Anyways, like the video. Won't pouring more "cider" into the keg increase the risk of oxygenation though?
The gravity of the liquid you are diluting with shouldn't matter since you already fermented and aren't expecting any further fermentation. The amount of alcohol is fixed at that point, so you factor the dilution from the ABV: 6.96% * (4gal / 4gal + 0.8gal) = 5.8% ABV. Cheers!
I reviewed this a bit twoards the end of the video. My math was a little off because I used 1 gal dilution instead of .8 (as you did above) good catch and thanks for the comment! 🍻
You can use that same process to make wine. Just buy 100% grape juice, get a highly resistant wine yeast and you can get in the upper teens for ABV. It just takes more racking to get the sediment out. I got about 20 bottles of red wine for around 30 bucks in supplies and it did the job. Didn't taste like rot gut either.
Definitely going to try this 1
Watched part 1, now part 2!
Howdy fellow Hoosier! Good to find ya!
Welcome back! New intro is 🔥
Thanks Number 51!
if you want to raise your abv sweeten with apple juice concentrate.
Ok, 1 question - where in the WORLD did you get that racking cane setup?? I've searched high and low for that same one and can't find it anywhere!
www.brewsensible.com/products/brewsssiphon
Best Siphon we have ever used... No more plastic junk that could scrape/scratch and possibly infects beer. Little pricey, but will reduce the risk of infection if using a plastic one currently... :)
Hi there brother, all the way from Australia here, I've done a apple/Blackcurrant brew, I noticed in the beginning of this vid you mentioned you left it for two months more then your initial week and a half, I wanted to know if the brew was fine after a week of flamenting had ceased, or did you do something special to your brew because you left it for two months more then you wanted to??? Cheers
I went a little long based on a few things. Most of the people who have more experience that I did said to let it sit and clean up a bit, and I just didn't have the time to get it transferred. If your using a carboy, I'd let it sit for atleast 3 weeks. If it smells like sulfur still let it sit longer and the yeast will continue to clean it up.
Nice video 👍 I have a question, using potassium sorbate and do back sweetening mean that there is no chance for the cider to be sparkling? Usually when i bottle the brew i add a little sugar to make it sparkling, but is the potassium sorbate not stopping this?
This only works if your kegging where you can force carbonate. If done with bottling it won't carbonate as it keeps the yeast from consuming the sugar and carbing in the bottle.
You can however try and use an artificial sweetener that the yeast won't consume.
Been making hard cider for a while and you get a good taste if your list it ferment for a month....I tried a week and two weeks and both batches ended up tasting like crap
Yea this batch fermented for about a month. It was my misunderstanding in the first video that it could be done quickly.
Did you remove the yeast when fermenting or keep the yeast in it?
I am making cider the first time and I’m kind of guessing as I go along.
@@johnmatthewcrane4423 You'll want to remove as much yeast as possible. If racking with a cane, make sure you don't bottle directly from the bottom of the vessel as you can disturb the sediment and suck up yeast/trub. You can also cold crash or use a fining agent like bentonite or sparkalloid to clear and settle any still suspended stuff. I made 6 gallons from fresh pressed apples and there is still a lot of haze after 2 months. Pectic enzyme and bentonite helped to clear it.
By far the best cider tutorial I've watched. Thank you!
Simple, straight forward, easy to follow without the BS
Wow, thank you!
Thanks chad
Great video! How did this one turn out?
Pretty good! Nailed the sweetness/dry level I wanted. 🍻
Nice vid but I wonder how to clean the carboy since yeast got stuck !
We have a carboy wand that attaches to a drill
Here is one: amzn.to/3bWaBWI
Here is the one we have: amzn.to/2SlOLnB
Moski Homebrew thanks
Boiler up!
Great !! Thank you!! How did it taste after carbing?? I subscribed!
Very good! This year I'm testing a little brown sugar and cinnamon in it 👌
The new intro is awesome man! Really want to try this as my first homebrew. Are you in southern Indiana?
Indianapolis area, and other Eric is northern Indiana. 🍻
@@MoskiHomebrew I gotcha! I saw the Purdue shirt and thought I would ask. Do you have any videos about setting up a keg inside the house and plumbing it to a tap?
Might not be exactly what your looking for but here is out keezer build!
ua-cam.com/video/VCPTd2L1bVg/v-deo.html
so that final percentage is that the total alcohol count for the whole keg or per pint ect?
It would be the ABV of the cider. Sine it's a percentage it's just the amount of alcohol per what ever your pour.
Always confuses us Brits when you guys say "hard cider". it's all hard for us! Anyways, like the video. Won't pouring more "cider" into the keg increase the risk of oxygenation though?
I wasn't too concerned. Hasn't oxidized much yet. Gonna do a tasting video in a few weeks probably.
How long did it take to it being ready to drink? Did you add sugar before bottling for carbonation?
We kegged it so it was force carbed. It's typically ready a week or 2 after kegging.
Is this carbonated?
Yup! All gone now too 😂
Is it possible to increase alcohol level at least to 10%.
Sure, add some sugar prior to fermentation. Since it will probably ferment dry still, you will want to shoot for a original gravity of 1.076.
@@MoskiHomebrew thank you for reply and I definitely subscribe you channel 👌👌🙏 Can I ask questions on social media because I have a lot of questions.
Heck yea! We are most active on Instagram 👌🍻 DM any questions there
@@MoskiHomebrew wow......thanks🙏
@@MoskiHomebrew do you have to use a certain kind of sugar?
Are you related to Shia LaBeouf?
No, but I've gotten that before 😂
Reds apple ale isn’t a hard cider
I guess we can call it's crappy beer instead of crappy cider 😂