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Super Simple Cyser 2021 - Let's finish and bottle this apple mead!
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- Опубліковано 24 чер 2021
- Super Simple Cyser 2021. It's time to add a few flavor enhancers to this apple cyser mead. Then, we make sure fermentation is complete using specific gravity readings, and maybe a bit of sweetener, and... finally we bottle the mead. This cyser recipe is far superior to our older Super Simple Cyser so far!
Additions:
1/2 cup (100 grams) Monkfruit Sweetener Golden: amzn.to/3jbLF3U
3 apples worth of dried apple rings
1 cinnamon stick
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#cyser #mead2021 #supersimplecyser #mead
Hey mad fan u taught me everything all the way here in Africa in a country called Kenya my gift for your teaching Is try 1 litter Apple Juice, half cup brown sugar,2 cloves and one cinnamon stick and use bread yeast.u won't regret it
Hey Kenya! You guys are famous for your runners! I prefer your recipie rather than the running though...
One of the only words I know in swahili is thanks to my aunt's visit to your amazing country. So thank you my rafiki. I did not want to use an artificial sweetener and wondered if I put 1/2 a cup of brown sugar in during primary fermentation if that would help. You pretty much just proved that. Clove is also a great idea and I was planning on using bread yeast as well. Thanks again, friend.
The only oxygen in the syringe would come from the tubing. Stick it in the headspace and ‘rinse’ it a few times with the gasses there - should be totally fine. We do this all the time in my lab (scientist). You were right when you mentioned most of the gas came from the liquid
My thoughts exactly (not a scientist). Also, some CO2 trapped in the liquid might have been released with the pressure, and that's what's probably responsible for the bubbles they noticed in the syringe. NOT oxygen.
I agree all good points. Was just thinking, if Brian were to keep the syringe upright vertically instead of folded over, it wouldn't stir the liquid through the oxygen bubble sitting at the top of the syringe while sucking in. The oxygen would sit above the liquid (as it flows up from the bottom) and wouldn't run through the liquid while expanding the syringe. That said, I don't see it being a huge deal, but just sharing my thoughts on possible methodology improvements. Full disclosure, I'm not a professional and just thoughts based on my opinion. Everyone is welcome to do what they will ;) and I enjoy the content and appreciate the hard work shared.
Yum… I have got to return to cyser. Too many brews I want to make and too few fermenters… and a house that.s full to the gills. LOL
Thanks for this video! It reminded me of the greatness of tweaked simplicity.
Welcome back!
To bad your not in New Jersey I’m downsizing and have to unload a bunch of drilled and spigoted fermenters
I swear when you poured your tasting glass i could smell it!!! That was the craziest experience ever lol.
Ooooo adding a couple of marbles in the bag is actually a really smart idea. I never think of things like that! This recipe legit looks really good.
I always forget too :)
i bet those apples taste wonderful on some icecream
I would chop em up and mix em with caramel sauce on a nice bourbon vanilla ice cream.
I've looked for recipe like that for a long time and now that you are Satisfied with that i can start to make it now and it will be ready to the holidays in September!
Really glad I watched your video. Just finished a gallon batch of cyser with cinnamon and clove it tasted like a perfect Christmas gift, so I just started a 5 gal. batch. Love the idea of the dried apple addition. Curious about the difference between cinnamon in primary v. conditioning. I need to go grab some good apples to dry out. Can't wait for that tasting video.
Update: cyser rehydrated apples make an amazing touch to dutch apple cakes after you rack off the mead. Bonus points if you happen to have raisins from racking a pyment at the same time.
Fun trick of the tongue... add a little pear with your apple for an extra apple flavor. If you ever look at the label of snapple apple it has a little pear in it for an extra kick.
I made one with cinnamon clove and ginger 😋 I called it my breakfast wine
Got a syringe just like that! Also perfect for racking and or bottling very tiny brews. (I rarely make an entire gallon)
That turned out to be a VERY handsome beverage. :D
Just reracked our cyser today. We didn't have any dried apples and none of the shops had any.
So we tried mango.
Now we play the waiting game :)
YEAH BABY! Second video up. Now I can work on my cyser more.
More to come!
Ooo, shiny, more cyser!
It’s funny how when Brian was explaining how much sugar to ad, Derica looks like her head was about to explode with all the numbers being thrown. 😂
I've really enjoyed your channel, and I look forward to making this soon. As a side note, I'd really enjoy a video where you introduce all your cats! I know that's not the point of the channel, but I love my cats and yours bring me extra joy whenever I see them!
Keep the syringe pointing downwards, that way the air bubble stays on top and the "splash zone" is eliminated.
If I think I need to remove something from the fermenter (cinnamon stick, oak spiral,etc), I tie a piece of sanitized fishing line to the object, have the tag end of the line hanging outside the vessel by a foot or so, screw the lid on or put the bung and airlock in. Then, depending on the type of vessel I’m using, I can tie the line off on the carboy glass finger ring, or tie it around the airlock, to prevent the line from falling in when sampling.
What would be the difference between using dehydrated and fresh apples?
Yes.
One thing I'd really like to see in your videos is the "napkin test" for color for your beverages... for wine, when looking at color, it's common to put the bottle or glass in front of a white napkin to make the color easier to see. In this video, it really hit home to me that it would be a great addition to your process! :) I was dying to see the color of that Cyser close up!
We could do something along those lines.
i would be eating the apples lol
Does anyone else like watching them rack/bottle???
This is incredible. Even I fell confident trying this brew out.
I bought a 2 pack of those syringes and the only complaint i have (other than the mile of hose it comes with) is that the hose on there causes suction and it'll leak if you dont hold the pushy part of the syringe up. Other than that its great!
I started my second batch,left it go overnight ,when I woke up the next day as I gave it the bottle stir as you've mentioned to do for the first couple days. it bubbled up alot and shot out of my air lock. , funniest thing , I wasnt expecting it , so there i am holding the 1 gallon fermentation jug with the liquid shooting out of each hole in the cap of the air lock. my wife comes out and asked what happend ,while I was gasping for air laughing . now I know to maybe just let it go
When you two rack, I refer it too usein a Tennessee credit card,using a hose to remove liquid from one thing or another
Love me some apple cyser! Will be interested in your opinion of it in a few months. I also usually add 1 clove per gallon and it taste like apple pie. :-)
And Derica - love the shirt!
Loooove cyser after malolactic fermentation has had time to do its thing
I did a cross between your original recipe and the new improved recipe. I just bottled it and am super pleased with the result. thanks for all the inspiration!
Sounds great!
I lol'd at the Carlo Rossi carboy comment - here in Nova Scotia, that is $33 at the liquor store, not $10 - but I got an empty one for $2 from my local recycle depot :) I am addicted to collecting bottles lol
I put only half a cinnamon stick in my blueberry wine (about 3 liters) in 'conditioning' and it was just the perfect amount of it for kind of a hint of it at the end. Thanks for sharing so much of your experience.
Yay! 2nd one :)
I’ve been using that sweetener for a couple months now in brews and for baking and it’s worked pretty well for me. Happy to see you guys using it!
Could totally be wrong but the repurposed bottle with the yellowy cap looks like Everclear. We repurpose a lot of those bottles because we use it to make your Limoncello.
Yup! Someone said that and I am pretty sure that's what it is!
Just started this! OG was 1.078 with a local honey and the same juice. It's cooler here so might go a little slower. Super excited for my 2nd brɛw with your recipes!!
Today i got the ingredients to try make my first cyser, curious on how it goes.
YES! You’ve discovered the wonders of the 100 ml syringe! ;)
learned from kimchi making put a ziplock bag in the jar over the fruit if you have alot of fruit fill the ziplock with water make sure its zipped.
I'm using a syringe like yours for getting a syphon going for years, don't leave it to long in the Star-san the cylinder or piston get sticky.Luckily I've got hundreds of them.
Them: "Ah! There goes the apple ring into the sanitizer bucket!" 😱
Me: "Wow, they really are serious about sanitizing everything." 😉
😂😂😂😂😂😂😂😂😂😂😂
Hi, turkey baster is making a mess because the hole on the tube is too big to hold the liquide, you should try to reduce it by gently heating the tip and folding it to half the diameter of the hole. And do a test by holding it filled with water. By the way, when you use the seringe to tranfert a sample, it didn't oxygenated, it just degassed due to the negative pressure from the pulling trough a narrow tube. Good luck.
I chose finishing as I watched your video. Made a simple Mead with Fireweed honey, and that was a good catch. About a glass or maybe two left, waste not and so on.
I love how Derica’s face speaks volumes even when she’s not speaking with her voice, lol!
This is so my next mead!!! Love the recipe!
You may have said once or twice that you might do a vinegar making video. Have you done that yet?
We have not yet...
I had Austin Powers flashbacks with the pump that wasn't his.
Derica's facial expression reveals it may be more than "a little rough!" LOL
at 11:00 or so I had a mental flash all about Austin Powers lamenting F.B's floater ohhhhhhh my, sometimes imagination has a cost.
Derica's faces. LOL
Just mixed in this recipe to try out :) I had V1116 yeast though so I'm using them and my OG was 1.084
After watching this, I made a cyser... I got 16% abv... It's not bad taste... I think aging will make it better. I made a banana wine... 18% I didn't like it when I racked it: high alcool, don't really taste the banana... But after another month and backsweeting it, you can taste the banana much more. It's amazing that the taste develops with time. Why so?
Aging does a lot of various things to brews. Nearly all will improve over time.
@@CitySteadingBrews I have a white deposit on edge of the wine surface. It's a banana wine at 18%... What is it?
Question - if you are sitting at 14%ABV could you add a bit of "taste neutral" alcohol such as Everclear to bump it to 15%+ to help reduce the chance of a vinegar reaction?
At that point, it's nothing to be concerned with.
14:30 In my opinion, which is of no consequence, really, it would be a second secondary, as bottling and aging it what you usually refer to as tertiary.
Sounds good guys.
I'm amazed that you still put up with the bungs for those bottles 😂
Ever thought about getting a pack of plastic lids for them (and set them up to use an air lock if needed)?
We have the caps… half the time they don’t fit, lol.
yummy ..looks really good
That syringe looks like it would be perfect for filling the little bottles I like to give away to people I've met.
making a granny smith cyser next - looking for a dry mead although I am partial to sweet wines.
I believe the name of the syringe should be CAPTAIN SUCKY!
Hi guys! Is it possible you could use apples that are not dehydrated, or would that cause other issues?
You can. We just wanted the extra depth of flavors from them being dried.
@@CitySteadingBrews thank you!
thanks for the tip on that golden monkfruit sweetener. that stuff is tasty and will be useful in any number of brews!
Any time!
hello ... just came across your channel a couple of days ago. I have watched episode after episode. love you guys already. funny thing is i happen to live in your area. would love to mead you sometime.
About your use of the baster replacement: That's NOT oxygenation, it is cavitation. You are creating a vacuum in a closed space. The bubbles are CO2 coming out of solution. Just thought I'd clear that up for you. I hope you ate the apple slices.
Not secondary , conditioning . Remember ? 🤠
Hi, I just start making homebrews as a hobbie, most of all because I saw your videos, so thanks so much for everything you have done, I really enjoy your videos. However, I am not quite good making tasty brews xD, almost all the ones I have done taste footy. If you have any advise to improve the flavor of the brews will the best. Anyway thank you so much.
Age helps, proper oxygenation at creation too.
zero oxygen enter the syringe. pulling the plunger causes a vacuum that is pulling the liquid into the empty space. this also allows trapped gases to escape from solution. that's all carbon dioxide, so no harm done!
edit: actually, there would be oxygen in the tube, so that would make it in. however a turkey baster would introduce even more, so your new way is still better in that regard.
Let's hope so.
Yay! 1st one :)
So I'm trying to make the super simple sizer 2.0. After 1st fermentation the brew carbonized. What does that mean, This was discovered when I introduced the monk's fruit sweetener it fizzed up.
It’s normal. You can stir it up like we do lots of time to degas or just let it sit a few weeks.
Thank you for the quick responce. Im realy enjoying your content.
Tried a canned ice coffee once that had monk fruit in it as the only sweetener. Overall the the monk fruit tasted ok, but had a bitter dirt after taste that I've heard about this natural sugar substitute having. My father and older have to be mindful and ideally avoid anything with sugar in it. My father is better at this then my brother. So though I would try this product with this natural sugar substitute. and be the guinea pig. That way I would atually be able to tell them what it taste like when I tell them about it. Just curious about your opinion on the type and brand of monk fruit you used in this video.
Quick question why dehydrated apples instead of fresh? Thanks
We feel dried fruit gives a richer flavor sometimes than fresh. Also, the act of drying breaks the cells walls a bit and makes for easier extraction of flavors.
I personally think that what the moonshiners uses in my local cation
This may be a dumb question. But I'm new to brewing and figured I'd ask anyway! You took a reading after primary fermentation, but then you added monkfruit extract to sweeten it. Did you take a note of both numbers? Before and after adding the extract? Does adding the extract change the alcohol content in the brew since the ending gravity is now higher? I'm thinking about adding something similar and have taken a gravity reading but I'm wondering if I should keep track of what the gravity is both before and adding the monkfruit extract because once fermentation completes, I need to subtract off the difference to calculate alcohol content? Sorry if that's confusing. Just trying to learn!
Monk fruit doesn’t ferment so it won’t change the alcohol content just the sweetness level.
Love the video! Wondering what wine y’all purchased for that 3L carboy. I love the aesthetic of that bottle for some reason lol
Carlo Rossi 😀
I wonder what added clove would do to that.
I'm already experiencing negative pressure with my cyser made last saturday (1 week old), I was starting to think that maybe it could be related to some air escaping somewhere from my plug (when fermentation was really strong some lil bubbles would come out from the whole in the middle of the plug even though the airlock was on). But perhaps it's already done like yours.
I might aswell ask you guys a question:
does gas inside a non-degassed mead/cider/wine change the gravity reading?
Gas shouldn’t chabge gravity really, no.
Brian, when you dehydrated the apples did you peel them first or leave the skins on? I’m thinking the skins might add a little tannin to the brew, but I’m not sure.
I left them on, but they had the cores and seeds removed.
so, since this had apples and cinnamon in it, you _could_ call this an apple pie mead?
Sure?
There are apple pie meads - havent found a good recipe yet but apparently this type of mead includes maple syrup.
Could use use 2 or 3lbs of honey in the recipe?
What about unpasteurized Apple juice often called cider (unfermented)?
BTW, You, guys are adorable
What is the question? Sure you can use that.
That all use
Brian did you get new glasses part way through the video? Magic of editing? Look good anyway.
Well… between videos, yes, lol.
Hi! I'm making my first mead and need some advise! I have two carboys and the first one is dragon fruit mead that's is doing fine but my other traditional mead is very slow compared to the first one. Both have OG around 1.116, 71B yeast (1bag for each one), around 8L each and are 3 days old. The traditional one I didn't see any bubbles in the airlock but if I shake it a little then the bubbles comes out :/ Thanks!!
You guys use a nice auto siphon. My problem is it's not big enough for my 5 gallon carboys. Any recommendations for getting to the bottom of the bigger jug?
We have a larger one for 3 and five gallon fermenters: city-steading.com/product/fermtech-regular-5-16-auto-siphon-with-8-feet-of-tubing-clear-1-piece-large/
I noticed that the bottles still had what looked like foam from the star san in them. Did you let them dry completely before bottling or does that miniscule amount have no impact on the cyser after being bottled? Just started my own homebrew adventure and hoping to know if this is a concern!
“Non-fermentable sugars”. That’s a new phrase for me. Didn’t know there was a such thing. Have y’all discussed this previously?
What would you guys do if the apples did grow mold? Would you just have to toss the whole batch?
Yup.
@@CitySteadingBrews thanks for the warning!
I'm excited to try to make this as my first brew! I was wondering, instead of drying out my apples using a dehydrator would I be able to freeze/thaw them to release sugars, or can I just put the apples in as is? Thanks!
Dehydrating them added extra flavors from caramellization. Freezing won't actually do that, but you can put them in fresh if you want, just won't be the same.
Can I add pectic enzyme to my cyser? Would I have to add it to primary or can it be added to secondary formation? Thank you!
Sure. Ot's better in primary but also works afterwards. We don't use it all the time because most things clear naturally anyway.
Few questions, first I started the 2021 cyser and Apple cider/wine a couple days apart (5th and 7th) and just racked both. The cyser is very noticeably harsher both scent and taste. Is this likely because mead needs to age longer than wine, the abv difference, differences in brews, or could there be something else I'm not thinking of. Finally I had thought both were done with primary but latest readings cyser went down another 0.004 gravity and cider/wine went UP 0.007 gravity and I'm completely lost on how to explain it. Recent notes below
4/13/22CS Brew 21 Apple Cyser1.014/13/22Apple Cider Wine1.0014/19/22CS Brew 21 Apple Cyser113.77no noticeable airlock activity in several days. gentle swirl after gravity check still produces off-gassing4/19/22Apple Cider Wine0.99310.66no noticeable airlock activity in several days. gentle swirl after gravity check still produces off-gassing4/21/22CS Brew 21 Apple Cyser0.996Racked14.31Gravity after sweetner was 1.0054/21/22CS Brew 21 Apple Cyser1.005.5 C Lakanto Golden Monkfruit Sweetner14.31strong alcohol taste and strong harsh scent. under harshness flavor seemed potentially good4/21/22Apple Cider Wine1Racked9.72Gravity after sweetner was 1.0124/21/22Apple Cider Wine1.012.25 C Lakanto Golden Monkfruit Sweetner9.72much milder scent and flavor than cyser, drinkable as is but a little harshness on taste (not strong alcohol flavor)
Should clarify I understand at this age things are going to be harsh. I was just shocked at the very dramatic difference in harshness between 2 similar brews at similar ages. Another possibility, maybe yeast? 71b for cyser and Cote de Blanc for cider/wine.
Would racking to a plastic jug and squeezing out the air to create less head space work?
I wouldn’t store alcohol in plastic.
Help. I put strawberry kiwi juice added sugar to where my hydrometer read about 15% pabv. 3 weeks later I took another reading around 11% pabv this is telling me it went 4% abv. I am using lalvin K1-V1116. I added another pack. so thats 2 packs. Took another reading week 4 and its still the same. It is way to sweet. The only other yeast I have is bread yeast and red star permier classique. Would I be able to save if I split what I have and add water. I have made this in the past but didnt use as much sugar. I also made it with bread yeast. it was always done in 4 weeks.
You need to use the specific gravity scale. Potential alcohol will show going down as fermentation happens. With a spgr we can see if it’s progressing.
Also… give it time.
@@CitySteadingBrews the spgr was 1.115 went to 1.080. my hyg.. has 3 different measurements on it. pabv, ps balling and sg
Okay… it stalled. Or it’s not done. Wait two weeks and test again.
@@CitySteadingBrews I dont recall but in past vid you did say that this yeast is good for stalled brews. Would you tell me the names of that or them. Thank you
Which non fermentable sugars do you think are best for back sweetening brews? I have seen several options but im unsure of which to go with.
Question. Would freeze dried apples work as well as dehydrated?
I would think so.
I could have swore i saw an apple mead video with fresh cut up apples added in the conditioning phase.. is that video no longer available?
Kinda wanted to try it with fresh and dried apples to see the difference
ua-cam.com/video/wGXpICoXBOg/v-deo.htmlsi=63nCbIK_7JhFn5RN
Using bread yeast
What temp is it in the room where you store them for a year?
Hello, how do you store your mead after bottling? How long will mead keep? Do you find the pop top bottles worth purchasing?
We just put them in bottles as shown in our videos and keep them on a shelf.
Properly stored and finished mead can last for years at room temperature and it will only get better over time.
Hello from Washington! Fuji apples grow huge here so can most definitely be a fuji, is it ok to add sugar to carbonate this one? Thanks in advance, appreciate the vids and my house if full of brews now!
Yes you can! You would follow the same methods as here ua-cam.com/video/tvvuVJNn2jM/v-deo.html