Surprised you didn't pour a little apple juice into the raspberry bag so you wouldn't lose any juice. Thanks for sharing. This is definitely going to be my next attempt at a cider.
Please use a spoon or something with the sugar! I was thinking bout the kid who was sweetening Kool aid and the entire contents of the bag went in. Murphy is ruthless!
Last week My wife said I needed a new hobby and she showed me the viking blood mead from 4 years ago and I've been hooked ever since love ya'lls sense of humor keep them coming Cole from Oklahoma!
Yum 😋 I made a high ABV carbonated version and wow it tasted so good I drank it like beer and next thing I knew I was rip snorted. I will make this again but I’m keeping it under 10%
I made a raspberry mead almost 20 years ago and didn't bag the raspberries. I ended up with raspberry decorations on the vaulted ceiling 15 ft up that permanently stained the paint. They had clogged up the air lock and built up a _bit_ of pressure before they removed the cork from the fermenter lid.
Even though clarity isn't a worry for me, I always figure a lil haze in the bottle can't hurt if I bottle carb cider anyway. In case anybody is looking, I can vouch for the AWS 3000 scales. Very accurate.
Truly a work of art! I really want to make it, now, because I want some! A perfect summer drink. Also, I have one of those scales for making skin care formulations.
Made this recently and it was great. I did use 30oz of raspberries, because they came in 10 oz packages, I backsweetened with allulose to SG 1.030, and I force carbonated it. I was afraid that much allulose would make it too sweet, but I think it's about the same sweetness as a ripe raspberry. Love it. Thanks so much for sharing your recipes.
I've recently started using fizz drops for carbonation, and I love them. They take all the guesswork out of it. (my homebrew store calls them "dextrose carbonating tablets", though, how boring!)
I have noticed they take way longer to break down and carbonate they brew. The also will only give you one level of co2 when you might need more or less. And because they are tablets it is hard to get a exact amount of sugar and they work best with 12oz bottles only.
@@supermine291 I mostly use them for beer, and I use 18-ounce bottles, so I use 2 instead of 1. That's not difficult math @German Brew I don't know, I didn't read the package
This is great I'm going to make it this week I have 1 gallon of apple juice I've been wanting to use up in a brew. Do you think some rose hips would match the flavor I have some I have been dying to use.
Great video guys …. Side question .. If I clarify the bentonite route … can I still bottle carbonate ? Or will clarifying the mead eliminate being able to bottle carbonate ?
Hi first let me say I have watched this video four times, the pour cam got me. I will be making this today, I can't wait. Thank you both for what you do.
Hey guys I found bags at Home Depot that are great for the fermenter. They are 1 gal elastic top strainers, 2 pack in the paint dept. they are only a few bucks so you can use them and toss the mess when you are done with the ferment. they also come in 5 gal size for big brews. no more trying to clean the gunk out of the brew bags. Love watching and learning from you guys. Bob.
The glass weight is genius. I just picked some up. Thanks for all your excellent tips. I just finished your Viking Blood 2020 and it is my favorite! Thanks you two!
@@CitySteadingBrews When Derica said "...and now we drink" it is from line in the song that Danny Kay sings in the movie "The Inspector General". If you haven't seen it, I strongly recommend it.
Thank you both for the Awesome content! my wife and I discovered your channel about a month ago and have just started brewing the simple cider, we will be definitely doing this one next!
This is a great place to learn. They are the best on UA-cam. They got me starting to brew 2 years ago. I watch every one of their videos. Best of luck.
Most cheap mainstream beers have twist caps. Great content as always. About to start my first batch thats NOT going to be done in the same jug the store bought juice came in 😂😂.. grew my own grapes and raspberries to go into this wine. And my wquipment has been upgraded thanks to your guys' guidance, thank you!
I hear you say how freezing your fruit breaks cell walls. I can agree with that, however my curiosity asks if you could mash the berries into the bag as well for an extra oomph???
Happy I found your channel going to make my first mead this spring and not only is the information you guys provide great but these videos are also very entertaining to watch.
I've been watching a ton of your videos and I have learned so much! Thank you, guys! I was trying to decide what to make for my first-ever brew and this sounded way too good to pass up. It's brewing now! Love the hair, Derica!
Dear Brian and Dericka, that Raspberry cider looked completely pink to me on the pour cam and I liked it a lot! Thanks for another video of the same that never gets old. I do have a question that bothered me for a while now. When considering that the CO2 is the heavier gas and makes a blanket that excludes Oxygen, will the inverse also be true and that you will find more alcohol at the top of the liquid than at the bottom. That is before starting to fiddle with racking and such, because then it will mix through again. I do hope you understand my ramblings and can give a kind of answer to this riddle. Enjoy every moment of your days.
I made few month ago a blackberry cider with fruits I harvest just in the neighborhood. Also the apples I needed to juice. And before sorting the apples because some worms 🐛 already starts to eat It really was delicious. To use sweetener to backsweet is a good idea
Excellent job. I've been realizing that most of my friends enjoy a moderate alcoholic drink instead of something that gets you wiped. I've just put together a starfruit Mango cider. I'm using fresh squeezed starfruit juice (yup, I got a tree 😁) in place of apple juice and mango juice (also fresh squeezed 😁😁) for a bit more sweetness. The SPGV is 1.055 all alone so, no sugar or honey, but I added campden, PE and yeast nutrient, Let it set overnight and added red star classique yeast. I think the abv should round off at about 6 to 8? It's only been a couple of days so I'll let you all know what it does in a few weeks 👍. I'm going to pick up some allulose if it needs backsweetening. Thank you again Brian and Danica for your continued inspirational videos. You gotta do a video on the plethora of recipes you've amassed over the years 🙏👍❤️
You two make such amazing things, thanks so much for your time! I wonder if you'd make a video on making a bragot or bracket style mead. Anyways, thanks again!
My first mead is a raspberry mead. I am making it as a wedding present for some friends. We did a 1st FG check at 15 days and a taste test. I am having a hard time leaving it along for a week to see if the SG changes and know it's finished. I am excited for how good it tastes. Thanks for all your videos. They have been super helpful. On a side note, my D&D character got a Jug of Alchemy. The fist thing I did was find a cask to go in the back of out wagon, found wild berries and started making mead. In character. I'm a cleric. So... alcohol.
Thanks for all the videos, I realy enjoy them. As a hobby bee keeper I wanted to try mead making but was terrified, thank you for giving me the courage to try. I have been brewing for 3 years now. Congrats on your raspberry cider, raspberry is one of my favorite flavors, unfortunately when fermented I find it has a tendency to have the off flavor Brian describes. 9.5 on fermented raspberry WoW. Have you ever used melter honey in a brew, if yes, what was your experience?
I'm totally making this but with pear juice and frozen mango chunks, because I have pear juice and frozen mango chunks, I have 1.8kg of mango chunks and about 8 litres of pear juice, just in my pantry/freezer, I also picked up some xylitol from my local supermarket in the sugar section of the cooking aisle, it was $14 for 600g. I wont ferment under pressure but in an 11lt plastic foodsafe bucket so can't stabilise & back sweeten and force carb the bottles so I will be bottle conditioning this batch. Also I can't do hard apple cider and apple juice, it's just too acidic for me, gives me acid reflux type thing when I drink it. I like carbonated ciders and meads to be around the 1.006-1.008 range and still wines & meads between 1.010-1.020 if a dessert wine style, like my small batch blueberry wine, I added spices and back sweetened with demerara sugar and aged with a half stick of French oak. But it just occurred to me that a friend at work asked me if I can make a hard cider for him so will be gifting him a few bottles, maybe even a 4pack! Also gotta make a hard ginger beer for my friends husband, probably will just make a mangrove Jack's hard ginger beer kit. Got a few brews planned and even a couple all grain!! Cheers 🍻🍻
It's hard to get Allulose in Europe. It's not allowed to be sold in EU, yet. So Erythritol and artificial sweeteners are the options here. Also Erythritol water solobility is not good, I need to make it into a simple syrup before I use it to back sweeten.
Great video as always, and definitely keen to try this one out! Just curious if the added yeast at the end (with the carbonation sugar) added any dregs in the bottles after the fact? My first thought would be that it might, but I've not tried that before. Going to definitely give this one a go next :)
Excellent video! I'm a newcomer/subscriber to your channel and have been playing with hard cider for almost 3 years, pretty much experimenting with each batch. I did see a video where you talked about degassing cider (something I had not heard of) - so I investigated and found other video's that talk about degassing - did you do that for this batch? Is it necessary to de-gas hard cider or is there something to look for to determine if it is necessary? Was the mixing that you did in a couple of stages in this brew have the desired effect? have I have not noticed the "fizzing" demonstrated in a previous video in any of my batches, but I've also noticed a flat taste to them that may be CO2?
Here in the UK the screw cap carbonation bottles are more common that flip tops bottles I’ve found. We can get both easily but I’ve noticed the screw caps are more readily available. Love using them as its cheaper. Finally equipment more common here than there haha 😄
One of the nice things about raspberries is that you don’t need much of it to flavour a beverage. It can be detrimental of you want other, milder flavours to shine through. But if you want to add a fruity flavour without having to add a lot of fresh or frozen fruit, raspberries are definitely right up there… and where I live frozen raspberries are among the cheaper options. (Note to self: use them more! LOL). As they combine very well with chocolate I’m working on developing a recipe for a raspberry and chocolate brew. Maybe with some lactose (just a touch) added in to round of those edges. I was thinking that perhaps that bitter note you got came from the raspberry seeds. The seeds of raspberries, blackberries and mulberries are very tannic and can be quite bitter.
Question!! Im super curious. Imagine making a lets say 10% wine, but then you add 50% of the mass in berries. Wouldn't that dilute the wine and make it closer to 5-6% abv?
As funny that you said tickled pink Boone's farm used to make a tickled pink wine and I actually really liked it being a cheap wine but it was a good wine and it was called tickled pink and they quit making
Ive made many fruited ciders based on your recipes, also one with raspberries. They are tasty but Ive noticed that all of them have a weird "spicyness" them? Not spicy, but like a tingling on the tongue. Is that inherent to fermented fruit ciders? I dont think I have the same sensation when its a fruited mead, but I cant confirm for sure.
I made an apple cider and back sweetened with sugar and used it to also carbonate it. I used the 16oz swing top bottles and when I was pasteurizing it a couple of the bottles that I may have filled a little too much did 'burp'. It scared me, but all the bottles were alright. As for the raspberry cider, I think I may have to try that next. Also, I will need to try the allulose route to back sweeten.
@@CitySteadingBrews Well, last night I finally got to try that cider with the 'burping' bottles and it was fantastic. Just the right amount of sweetness and perfect carbonation. I used the one plastic bottle method to feel for carbonation. My first batch I did that way also, but I was about to go out of town so I had to pasteurize before we left and the bottles didn't really have enough time to carbonate. So having this batch properly carbonate was very exciting. I may try your method of using Allulose and sugar next time so I won't have to pasteurize. For this last one I used McCutcheon's apple cider (I got that one cause it came in the glass 1 Gal fermenter).
I've just made 5 gallons of cider which I split into two batches: one with an adjunct of berry and the other with an adjunct of blackcurrant. The untreated hard cider is 8.7%. FWIW the amount of adjunct I added was quite small at 4%. I DIDN'T want either adjunct to overpower the apple (dominant) flavor. I used Belle Saison yeast and racked THREE times (1st. was after two weeks of primary fermentation @ 1.00 after an OG of 1.066.). At bottling (FG .994) I added 4g Tanin and 5 Oz of priming sugar. I'll know how it turns out. in about 4 weeks.
You inspired me. Making my first cider using this recipe. Wish me luck and I will let you know how it turns out. Aging the cider for a few months might also smooth out the taste so the flavours meld and mellow out the bitterness so you may get your 10.
Made my first cider from your recipe turned out a bit too sweet it is fizzy and nice but I will reduce the sweetness level for next time. Overall turned out pretty nice on your rating scale I would say a 7
Actually I have a strange question I'm a lot like you folks and I love a sweeter flavor ciders and wines. Is it possible to sweeten a wine that is already been bottled? IE like a bottle bought from a store. To make it more closer to your personal taste. Or would it not taste right or not dissolve?
Hello both, really like your vids, very educational. I have 10 small jars of raspberry jam that haven't set, just raspberries, sugar and lemon juice. Could I make a wine out of it say with apples.
MMMM I will have a go this week, I have an abuncndace of apples this year, how would you go around extracting the juice for this brew @@CitySteadingBrews
bit of an odd tidbit for ya about soda bottles and carbonation since you mentioned it. I do QA for a soda bottling plant and can assure you that you can screw the caps back onto the bottles and use them to hold carbonation. the ring under the cap is only there to make a visual mark that the bottle was not tampered with (its called a tamper ring). the bottles hold different amounts of pressure and I would not use soft bottle or 12oz. but if its a thicker bottle it should hold carbonation for ~32 weeks (depending on the starting amount of CO2. and if it helps, the caps should be put back on with about 10-20 lbs of torc. the reason they only hold CO2 for such a short time is that it dissipates through the plastic slowly unlike with glass.
Have you ever backsweetened with Splenda? If not what is your feeling as to why not? BTW, really appreciate you two, your banter, and most of all, your recipes. Am just starting out so I am certain to screw this up occasionally, but your tips are likely to lessen those occasions I'm sure...thanks.
I'm pretty sure my first go at cider is done and I'm looking to rack in the next day or so. Question: I used quite hazy apple juice (pure of course) and the resulting cider is also quite hazy still, is this because the juice was or because I used bread yeast? Or if I decant it to another container and leave it again - will it clear? Love your Vida, inspired me to try it all myself and having great fun!!
This is likely not because of your yeast, although if you rack you may get a bit more yeast to clear out. Apple juice tends to be cloudy because of pectin in the fruit. If you add pectic enzyme that should help clear. Normally you want to use pectic enzyme in primary fermentation (the period after you first pitched yeast), but if you add it after fermentation, then double the recommended amount for your particular brand (probably ~1tsp per gallon) and you should be good.
My wife and I recently set out to make a spiced metheglin mead. The issue we have is that we were unable to record the original gravity because the hydrometer floated up past the numbers on the meter. Any tips on what to do if that happens again? Here is what went in to this batch: 30 raisins, chopped .3C Irish Breakfast Tea 3lbs 14oz Doug's honey 8 allspice berries 2 whole cloves 1 Indonesian cinnamon stick .5 nut nutmeg, crushed .5t yeast nutrient 1 packet Lalvin 71B yeast
Brian, this is definitely going to be the next one, once it warms up a bit. Question though, I was trying to see if yall have ever brewed a watermelon cider, but didn't see a video for it
Is it best practice to maybe add a campden tablet to your wine must 24 hours before adding the yeast, just in order to destroy any bad bacteria that may mess up your fermentation in the future?
Great video! I wish I seen this sooner….. My apple cider is tasting harsh, was wondering if I could recover it by putting raspberries in it now, to try to recovery how it tastes, and if so, then sweeten it. Is it too late to introduce raspberries to the apple cider, even after its already fermented? Thank you
Hey guys, great stuff. What do you guys do with your fermented fruit? Compost? Cat food? Top off your morning pancakes? I always throw it out and it seems like a waste. Thanks. As always, keep up the good work.
Hello! I am a new subscriber to the channel and have suddenly developed the desire to attempt my own mead and/or cider. Whilst watching this particular episode, I quickly thought of an idea for which I figured I would ask before attempting. Keep in mind that I have not watched all videos and therefore do not know if this has been covered. Would it be worth using a jam or jelly similar to how honey is used? Thank you for your time!
I have had my kombucha leak through the top of swing tops when over pressurized. Last week the bottom blew out of one. The swing top can go either way.
Question about adding yeast before bottling: I like this approach bc I've hd problems with carbonation drops not producing -- but wondered if the amount of yeast you added (and stirred) is enough to ensure carbonation across all bottles? I'd like incorporate this practice.
It seems like I recall from other videos that you personally shy away from using artificial sweeteners to back sweeten and prefer to use sugar then pasteurize after some carbonation has occurred. Am I wrong? And if so, is there a reason for more acceptance of sweeteners now?
i have a question on natural carbonation. I made a cider with frozen apple concentrate, it came out dry at .990 SG (~7% ABV). I decided to leave this dry so i added 35g of sugar and 1g EC-1118 (~120 ounces of brew) and bottles in 16oz swing top bottles. But after a few weeks i still get no 'pop' when i open the bottle and the cider is quite flat. Do you think i needed to add more sugar to get the specific gravity up higher, like over 1.00 to ensure it would ferment, or maybe being so dry it will just take longer? This is only my 4-5 brew so failure is absolutely an option. In which case maybe this will be made in to a cider vinegar.
@@CitySteadingBrews unless recommended otherwise might try it tho am pretty fond of the tannin effect the tea adds. 2 brews on my "next" list are blackberry (via pure puree) and raspberry (also possibly via puree pending local availability of fresh or frozen)
You don't pasteurize unless you want fermentation to stop. Carbonating is a small fermentation. Normally you don't pasteurize after carbonating unless you are trying to keep some residual sweetness.
So, I wanted to bottle this weekend. I have a cider just like you made. I wanted to back sweeten and carbonate but forgot the allulose from amazon. Could I back sweeten with plain sugar and then pasteurize in the fermenter? Then add 25g more sugar and yeast for the carbonation? Really need to bottle this weekend. May just have to push it off until the allulose comes. Can't find it in the store! Love your stuff. You've made things way simpler than most others!
ciders can be made from all kinds of apples, sweet, cooking, crab and of course cider apples which will give way more taste . still cloudy clear and carbonated scumpy cider ,depending on were if comes from can be 10-40 % proof
I keep thinking it should be more complicated to make stuff. Just takes yeast and patience.
Pretty much :)
Yes it’s just so easy. The yeast do all the stressfully work 😂😂
I am not a homebrewer but I still love these videos all the same. Your videos just make me happy. Keep up the great work.
Possibly the best pour cam yet! This would be an amazing brew for the summer, I think.
Nothing is better on a hot Summer day then having a chilled cider in the hand sitting in the garden or on the balcony and rest.
A spiced cider would be good for the winter I think.
Oops. I forgot to mention that there was NO water added, just juice from overripe starfruit and mangos 😁👍.
Surprised you didn't pour a little apple juice into the raspberry bag so you wouldn't lose any juice.
Thanks for sharing. This is definitely going to be my next attempt at a cider.
Couple weeks ago we here in nebraska had -50 degree with wind chill then a day pr 2 later it was 40 50 ish 100 degrees in a couple days
I was planning to experiment with cider this year after starting with mead last year. I'm excited for your other cider vids!
Lol, nice subtle Monty Python and the Meaning of Life reference at about 13:30 :)
We try ;)
Thanks for the measurements, much appreciated will try this next, finally got my hands on pectic enzyme :-D
Please use a spoon or something with the sugar! I was thinking bout the kid who was sweetening Kool aid and the entire contents of the bag went in. Murphy is ruthless!
Last week My wife said I needed a new hobby and she showed me the viking blood mead from 4 years ago and I've been hooked ever since love ya'lls sense of humor keep them coming
Cole from Oklahoma!
Yum 😋 I made a high ABV carbonated version and wow it tasted so good I drank it like beer and next thing I knew I was rip snorted. I will make this again but I’m keeping it under 10%
Had a BB mead come out high 13% and yeah...that snuck up and rang my bell but good!
I made a raspberry mead almost 20 years ago and didn't bag the raspberries. I ended up with raspberry decorations on the vaulted ceiling 15 ft up that permanently stained the paint. They had clogged up the air lock and built up a _bit_ of pressure before they removed the cork from the fermenter lid.
Even though clarity isn't a worry for me, I always figure a lil haze in the bottle can't hurt if I bottle carb cider anyway.
In case anybody is looking, I can vouch for the AWS 3000 scales. Very accurate.
Truly a work of art! I really want to make it, now, because I want some! A perfect summer drink. Also, I have one of those scales for making skin care formulations.
Made this recently and it was great. I did use 30oz of raspberries, because they came in 10 oz packages, I backsweetened with allulose to SG 1.030, and I force carbonated it. I was afraid that much allulose would make it too sweet, but I think it's about the same sweetness as a ripe raspberry. Love it. Thanks so much for sharing your recipes.
Happy to help!
I love fresh raspberries, this sounds like a winner. Thanks for sharing the recipe!
I've recently started using fizz drops for carbonation, and I love them. They take all the guesswork out of it. (my homebrew store calls them "dextrose carbonating tablets", though, how boring!)
They are just sugar tablets really.
I know, but they make it so I don't have to weigh and measure things. I just pop one in each bottle and voila! They let me be lazy!
How many sugar are in this drops?
Because a sugar cube is around 3g
I have noticed they take way longer to break down and carbonate they brew. The also will only give you one level of co2 when you might need more or less. And because they are tablets it is hard to get a exact amount of sugar and they work best with 12oz bottles only.
@@supermine291 I mostly use them for beer, and I use 18-ounce bottles, so I use 2 instead of 1. That's not difficult math
@German Brew I don't know, I didn't read the package
Mmmm delicious b-roll!
This is great I'm going to make it this week I have 1 gallon of apple juice I've been wanting to use up in a brew. Do you think some rose hips would match the flavor I have some I have been dying to use.
thanks for the video! it's going to be one of my next brews!
Is there a comm system of kicks under the table to tell whether Derica wants to do the TRBOS jazz-hands or not?
Inquiring minds want to know lol
Great video guys …. Side question .. If I clarify the bentonite route … can I still bottle carbonate ? Or will clarifying the mead eliminate being able to bottle carbonate ?
Hi first let me say I have watched this video four times, the pour cam got me. I will be making this today, I can't wait. Thank you both for what you do.
Hey guys I found bags at Home Depot that are great for the fermenter. They are 1 gal elastic top strainers, 2 pack in the paint dept. they are only a few bucks so you can use them and toss the mess when you are done with the ferment. they also come in 5 gal size for big brews. no more trying to clean the gunk out of the brew bags. Love watching and learning from you guys. Bob.
Are they food safe?
The glass weight is genius. I just picked some up. Thanks for all your excellent tips. I just finished your Viking Blood 2020 and it is my favorite! Thanks you two!
Looks so yummy! Makes me want to make some.
Love the Danny Kay "Inspector General Gypsy Drinking Song" reference.
Uhhh… what?
@@CitySteadingBrews When Derica said "...and now we drink" it is from line in the song that Danny Kay sings in the movie "The Inspector General". If you haven't seen it, I strongly recommend it.
Currently making Batch #2. This is a great Cider!!
Ever had a raspberry cream soda that would be awesome for everyone but people like me allergic to raspberry lol
Thank you both for the Awesome content! my wife and I discovered your channel about a month ago and have just started brewing the simple cider, we will be definitely doing this one next!
This is a great place to learn. They are the best on UA-cam. They got me starting to brew 2 years ago. I watch every one of their videos. Best of luck.
I more prefers blackberry instead of raspberries. Maybe you give it a try.
I would love to try a bottle of that.looks and sounds amazing and I dont even drink anymore.
Love watching you guys. Best video yet. Must try your brew. Sipping a dry black plum wine right now. From Australia. Yes you are GLOBAL
Glad you enjoy our videos!
Your channel inspired me to make wine, and now I want to make cider! This is amazing. Thank you!
Most cheap mainstream beers have twist caps. Great content as always. About to start my first batch thats NOT going to be done in the same jug the store bought juice came in 😂😂.. grew my own grapes and raspberries to go into this wine. And my wquipment has been upgraded thanks to your guys' guidance, thank you!
I hear you say how freezing your fruit breaks cell walls. I can agree with that, however my curiosity asks if you could mash the berries into the bag as well for an extra oomph???
Not really. Yeast are microscopic and can get to the sugars.
Happy I found your channel going to make my first mead this spring and not only is the information you guys provide great but these videos are also very entertaining to watch.
Cheers for the advice guys, so many ideas to try out now! We just started our first APA and an Apple Pie Cider! Will let you know how they come out!
I've been watching a ton of your videos and I have learned so much! Thank you, guys! I was trying to decide what to make for my first-ever brew and this sounded way too good to pass up. It's brewing now! Love the hair, Derica!
Awesome upload! One of the best I have found.
I’m gonna try this can’t wait.
Dear Brian and Dericka, that Raspberry cider looked completely pink to me on the pour cam and I liked it a lot! Thanks for another video of the same that never gets old.
I do have a question that bothered me for a while now. When considering that the CO2 is the heavier gas and makes a blanket that excludes Oxygen, will the inverse also be true and that you will find more alcohol at the top of the liquid than at the bottom. That is before starting to fiddle with racking and such, because then it will mix through again.
I do hope you understand my ramblings and can give a kind of answer to this riddle.
Enjoy every moment of your days.
Ethanol and co2 are difficult things.
Well i might now have to take a trip to Costco and get me the beginnings of the cider.
I made few month ago a blackberry cider with fruits I harvest just in the neighborhood. Also the apples I needed to juice. And before sorting the apples because some worms 🐛 already starts to eat
It really was delicious.
To use sweetener to backsweet is a good idea
Excellent job. I've been realizing that most of my friends enjoy a moderate alcoholic drink instead of something that gets you wiped.
I've just put together a starfruit Mango cider. I'm using fresh squeezed starfruit juice (yup, I got a tree 😁) in place of apple juice and mango juice (also fresh squeezed 😁😁) for a bit more sweetness. The SPGV is 1.055 all alone so, no sugar or honey, but I added campden, PE and yeast nutrient, Let it set overnight and added red star classique yeast. I think the abv should round off at about 6 to 8? It's only been a couple of days so I'll let you all know what it does in a few weeks 👍. I'm going to pick up some allulose if it needs backsweetening.
Thank you again Brian and Danica for your continued inspirational videos. You gotta do a video on the plethora of recipes you've amassed over the years 🙏👍❤️
O
Does it make a difference if you take a starting gravity after adding the yeast?
You guys make me happy. Thanks for all the wonderful educational videos!!!
Thank you!
You two make such amazing things, thanks so much for your time!
I wonder if you'd make a video on making a bragot or bracket style mead. Anyways, thanks again!
ua-cam.com/video/2i3_oQXqyI8/v-deo.htmlsi=788BRC4qqjg3wf98
My first mead is a raspberry mead. I am making it as a wedding present for some friends. We did a 1st FG check at 15 days and a taste test. I am having a hard time leaving it along for a week to see if the SG changes and know it's finished. I am excited for how good it tastes. Thanks for all your videos. They have been super helpful. On a side note, my D&D character got a Jug of Alchemy. The fist thing I did was find a cask to go in the back of out wagon, found wild berries and started making mead. In character. I'm a cleric. So... alcohol.
Thanks for all the videos, I realy enjoy them. As a hobby bee keeper I wanted to try mead making but was terrified, thank you for giving me the courage to try. I have been brewing for 3 years now. Congrats on your raspberry cider, raspberry is one of my favorite flavors, unfortunately when fermented I find it has a tendency to have the off flavor Brian describes. 9.5 on fermented raspberry WoW. Have you ever used melter honey in a brew, if yes, what was your experience?
😂 it’s funny as a hobby Meadmaker I think about starting beekeeping or work together with a beekeeper
I'm totally making this but with pear juice and frozen mango chunks, because I have pear juice and frozen mango chunks, I have 1.8kg of mango chunks and about 8 litres of pear juice, just in my pantry/freezer, I also picked up some xylitol from my local supermarket in the sugar section of the cooking aisle, it was $14 for 600g. I wont ferment under pressure but in an 11lt plastic foodsafe bucket so can't stabilise & back sweeten and force carb the bottles so I will be bottle conditioning this batch. Also I can't do hard apple cider and apple juice, it's just too acidic for me, gives me acid reflux type thing when I drink it. I like carbonated ciders and meads to be around the 1.006-1.008 range and still wines & meads between 1.010-1.020 if a dessert wine style, like my small batch blueberry wine, I added spices and back sweetened with demerara sugar and aged with a half stick of French oak.
But it just occurred to me that a friend at work asked me if I can make a hard cider for him so will be gifting him a few bottles, maybe even a 4pack! Also gotta make a hard ginger beer for my friends husband, probably will just make a mangrove Jack's hard ginger beer kit. Got a few brews planned and even a couple all grain!! Cheers 🍻🍻
It's hard to get Allulose in Europe. It's not allowed to be sold in EU, yet. So Erythritol and artificial sweeteners are the options here. Also Erythritol water solobility is not good, I need to make it into a simple syrup before I use it to back sweeten.
Wait a second?! We got a Happy Gilmore AND a Seinfeld reference in one video. Well now you’re just spoiling us 😄😜
Dude you blew her mind with the compromise lol
Great video as always, and definitely keen to try this one out! Just curious if the added yeast at the end (with the carbonation sugar) added any dregs in the bottles after the fact? My first thought would be that it might, but I've not tried that before. Going to definitely give this one a go next :)
All natural carbonation adds a bit of lees in the bottle.
Thanks 👍
Excellent video! I'm a newcomer/subscriber to your channel and have been playing with hard cider for almost 3 years, pretty much experimenting with each batch. I did see a video where you talked about degassing cider (something I had not heard of) - so I investigated and found other video's that talk about degassing - did you do that for this batch? Is it necessary to de-gas hard cider or is there something to look for to determine if it is necessary? Was the mixing that you did in a couple of stages in this brew have the desired effect? have I have not noticed the "fizzing" demonstrated in a previous video in any of my batches, but I've also noticed a flat taste to them that may be CO2?
Here in the UK the screw cap carbonation bottles are more common that flip tops bottles I’ve found. We can get both easily but I’ve noticed the screw caps are more readily available. Love using them as its cheaper. Finally equipment more common here than there haha 😄
One of the nice things about raspberries is that you don’t need much of it to flavour a beverage. It can be detrimental of you want other, milder flavours to shine through. But if you want to add a fruity flavour without having to add a lot of fresh or frozen fruit, raspberries are definitely right up there… and where I live frozen raspberries are among the cheaper options. (Note to self: use them more! LOL).
As they combine very well with chocolate I’m working on developing a recipe for a raspberry and chocolate brew. Maybe with some lactose (just a touch) added in to round of those edges.
I was thinking that perhaps that bitter note you got came from the raspberry seeds. The seeds of raspberries, blackberries and mulberries are very tannic and can be quite bitter.
Your so right. For my raspberry mead I didn’t use a lot raspberries 😂
@@GermanBrew - Looks like we haunt the same channels! 🤣
I love the TRBOS jazzy hands.🤣
Id love a video of your famous fermentation station
It’s really not anything impressive: ua-cam.com/video/SdbptEbw1HM/v-deo.html
screw caps for fermented brews are very common here in Australia. like, using old soft drink bottles
Nothing wrong with screw tops. We use them a lot. However, many are not made for carbonation, so check that before using them under pressure.
Is there a video how to calculate the amount of alcohol vol. ?
Many! ua-cam.com/video/xNwNZgeTtIE/v-deo.html
@@CitySteadingBrews Thanks a lot 👏
I did a cherry wine 35 days ago, it's still fermenting and it's at 1.030. Tasted great and now it looks like I have to make a Raspberry Cider .
I use Allulose to back sweeten all of my brews it works great , It was great meeting you guys a few weeks ago At MD market love your content
Hey! If it weren’t for the traffic behind you we should’ve taken a photo! We love sharing those.
Question!! Im super curious. Imagine making a lets say 10% wine, but then you add 50% of the mass in berries. Wouldn't that dilute the wine and make it closer to 5-6% abv?
As funny that you said tickled pink Boone's farm used to make a tickled pink wine and I actually really liked it being a cheap wine but it was a good wine and it was called tickled pink and they quit making
Its not always clear outside...
Always a chance of clouds... They alwayd seem to taste the absolute best !!
Ive made many fruited ciders based on your recipes, also one with raspberries. They are tasty but Ive noticed that all of them have a weird "spicyness" them? Not spicy, but like a tingling on the tongue. Is that inherent to fermented fruit ciders? I dont think I have the same sensation when its a fruited mead, but I cant confirm for sure.
Have you degassed them? You could be getting mild natural carbonation.
Just tried first racking and it was Wife approved thank you.
Woohoo!
I made an apple cider and back sweetened with sugar and used it to also carbonate it. I used the 16oz swing top bottles and when I was pasteurizing it a couple of the bottles that I may have filled a little too much did 'burp'. It scared me, but all the bottles were alright. As for the raspberry cider, I think I may have to try that next. Also, I will need to try the allulose route to back sweeten.
Yeah, trying to pasteurize at just the right time is tricky.
@@CitySteadingBrews Well, last night I finally got to try that cider with the 'burping' bottles and it was fantastic. Just the right amount of sweetness and perfect carbonation. I used the one plastic bottle method to feel for carbonation. My first batch I did that way also, but I was about to go out of town so I had to pasteurize before we left and the bottles didn't really have enough time to carbonate. So having this batch properly carbonate was very exciting. I may try your method of using Allulose and sugar next time so I won't have to pasteurize. For this last one I used McCutcheon's apple cider (I got that one cause it came in the glass 1 Gal fermenter).
I've just made 5 gallons of cider which I split into two batches: one with an adjunct of berry and the other with an adjunct of blackcurrant. The untreated hard cider is 8.7%. FWIW the amount of adjunct I added was quite small at 4%. I DIDN'T want either adjunct to overpower the apple (dominant) flavor. I used Belle Saison yeast and racked THREE times (1st. was after two weeks of primary fermentation @ 1.00 after an OG of 1.066.). At bottling (FG .994) I added 4g Tanin and 5 Oz of priming sugar. I'll know how it turns out. in about 4 weeks.
Didn’t you post this already?
Ooh ty I got a new cider I’m making ty guys
You inspired me. Making my first cider using this recipe. Wish me luck and I will let you know how it turns out.
Aging the cider for a few months might also smooth out the taste so the flavours meld and mellow out the bitterness so you may get your 10.
Made my first cider from your recipe turned out a bit too sweet it is fizzy and nice but I will reduce the sweetness level for next time. Overall turned out pretty nice on your rating scale I would say a 7
Thanks for the help in brewing my first cider
You’re supposed to degas them. If you want carbonation you bottle carb.
Too sweet? You sure it’s done fermenting?
Yes finished fermenting I added allulose but a bit too much
Actually I have a strange question I'm a lot like you folks and I love a sweeter flavor ciders and wines. Is it possible to sweeten a wine that is already been bottled? IE like a bottle bought from a store. To make it more closer to your personal taste. Or would it not taste right or not dissolve?
You can always add sweetener to the glass.
Simple syrup works wonders
Hello both, really like your vids, very educational. I have 10 small jars of raspberry jam that haven't set, just raspberries, sugar and lemon juice. Could I make a wine out of it say with apples.
Yes. I believe so. I do not have a recipe prepared though.
MMMM I will have a go this week, I have an abuncndace of apples this year, how would you go around extracting the juice for this brew @@CitySteadingBrews
bit of an odd tidbit for ya about soda bottles and carbonation since you mentioned it. I do QA for a soda bottling plant and can assure you that you can screw the caps back onto the bottles and use them to hold carbonation. the ring under the cap is only there to make a visual mark that the bottle was not tampered with (its called a tamper ring). the bottles hold different amounts of pressure and I would not use soft bottle or 12oz. but if its a thicker bottle it should hold carbonation for ~32 weeks (depending on the starting amount of CO2. and if it helps, the caps should be put back on with about 10-20 lbs of torc. the reason they only hold CO2 for such a short time is that it dissipates through the plastic slowly unlike with glass.
Have you ever backsweetened with Splenda? If not what is your feeling as to why not? BTW, really appreciate you two, your banter, and most of all, your recipes. Am just starting out so I am certain to screw this up occasionally, but your tips are likely to lessen those occasions I'm sure...thanks.
It will likely taste off. Splenda tends to add weird flavors.
would love some raspberry mead
I'm pretty sure my first go at cider is done and I'm looking to rack in the next day or so. Question: I used quite hazy apple juice (pure of course) and the resulting cider is also quite hazy still, is this because the juice was or because I used bread yeast? Or if I decant it to another container and leave it again - will it clear?
Love your Vida, inspired me to try it all myself and having great fun!!
This is likely not because of your yeast, although if you rack you may get a bit more yeast to clear out. Apple juice tends to be cloudy because of pectin in the fruit. If you add pectic enzyme that should help clear. Normally you want to use pectic enzyme in primary fermentation (the period after you first pitched yeast), but if you add it after fermentation, then double the recommended amount for your particular brand (probably ~1tsp per gallon) and you should be good.
My wife and I recently set out to make a spiced metheglin mead. The issue we have is that we were unable to record the original gravity because the hydrometer floated up past the numbers on the meter. Any tips on what to do if that happens again? Here is what went in to this batch:
30 raisins, chopped
.3C Irish Breakfast Tea
3lbs 14oz Doug's honey
8 allspice berries
2 whole cloves
1 Indonesian cinnamon stick
.5 nut nutmeg, crushed
.5t yeast nutrient
1 packet Lalvin 71B yeast
I cant find Allspice berries anywhere, only ground up powder allspice
Brian, this is definitely going to be the next one, once it warms up a bit. Question though, I was trying to see if yall have ever brewed a watermelon cider, but didn't see a video for it
We have not. Watermelon tends to be finicky though, as it can spoil quickly.
Is it best practice to maybe add a campden tablet to your wine must 24 hours before adding the yeast, just in order to destroy any bad bacteria that may mess up your fermentation in the future?
Where do you purchase the sweetener aluouse(I know I spelt that wrong)
Linked in the description
Great video! I wish I seen this sooner…..
My apple cider is tasting harsh, was wondering if I could recover it by putting raspberries in it now, to try to recovery how it tastes, and if so, then sweeten it. Is it too late to introduce raspberries to the apple cider, even after its already fermented?
Thank you
Nope, totally fine to add them now :)
Hey guys, great stuff. What do you guys do with your fermented fruit? Compost? Cat food? Top off your morning pancakes? I always throw it out and it seems like a waste. Thanks. As always, keep up the good work.
Hello! I am a new subscriber to the channel and have suddenly developed the desire to attempt my own mead and/or cider.
Whilst watching this particular episode, I quickly thought of an idea for which I figured I would ask before attempting.
Keep in mind that I have not watched all videos and therefore do not know if this has been covered.
Would it be worth using a jam or jelly similar to how honey is used?
Thank you for your time!
We also did Strawberry Jam Wine: ua-cam.com/video/x-gGUwg3Mjg/v-deo.htmlsi=4sCdzoc5JfofqTX2
I have had my kombucha leak through the top of swing tops when over pressurized. Last week the bottom blew out of one. The swing top can go either way.
That sounds like a bad bottle to me. The seals do wear out in time and can be replaced too.
Question about adding yeast before bottling: I like this approach bc I've hd problems with carbonation drops not producing -- but wondered if the amount of yeast you added (and stirred) is enough to ensure carbonation across all bottles? I'd like incorporate this practice.
Inconceivable. What movie is this line from.
You really don't know????
I Do know I was Just see if anyone else knew of the Six fingered man.
It seems like I recall from other videos that you personally shy away from using artificial sweeteners to back sweeten and prefer to use sugar then pasteurize after some carbonation has occurred. Am I wrong? And if so, is there a reason for more acceptance of sweeteners now?
Both methods are acceptable. I personally prefer non artificial ingredients when possible though.
i have a question on natural carbonation. I made a cider with frozen apple concentrate, it came out dry at .990 SG (~7% ABV). I decided to leave this dry so i added 35g of sugar and 1g EC-1118 (~120 ounces of brew) and bottles in 16oz swing top bottles. But after a few weeks i still get no 'pop' when i open the bottle and the cider is quite flat. Do you think i needed to add more sugar to get the specific gravity up higher, like over 1.00 to ensure it would ferment, or maybe being so dry it will just take longer? This is only my 4-5 brew so failure is absolutely an option. In which case maybe this will be made in to a cider vinegar.
It's possible your yeast was already dead or dormant. A sprinkle of yeast, literally a few grains from a packet may do the trick.
Noticed the lemon or orange zest missing, understand that part being naturally tart but no black tea why is that? Thanks another excellent vid
It wasn't necessary. Every recipe is different, we don't just add the same ingredients to everything.
@@CitySteadingBrews unless recommended otherwise might try it tho am pretty fond of the tannin effect the tea adds. 2 brews on my "next" list are blackberry (via pure puree) and raspberry (also possibly via puree pending local availability of fresh or frozen)
Can you use honey instead of white sugar to create that carbonation?
Yes you can.
Do you have to pasteurize after carbonation beings you used a measure amount of sugar? Mine will be sitting in room temp.
You don't pasteurize unless you want fermentation to stop. Carbonating is a small fermentation. Normally you don't pasteurize after carbonating unless you are trying to keep some residual sweetness.
So, I wanted to bottle this weekend. I have a cider just like you made. I wanted to back sweeten and carbonate but forgot the allulose from amazon. Could I back sweeten with plain sugar and then pasteurize in the fermenter? Then add 25g more sugar and yeast for the carbonation? Really need to bottle this weekend. May just have to push it off until the allulose comes. Can't find it in the store! Love your stuff. You've made things way simpler than most others!
ciders can be made from all kinds of apples, sweet, cooking, crab and of course cider apples which will give way more taste . still cloudy clear and carbonated scumpy cider ,depending on were if comes from can be 10-40 % proof
According to US laws, it can be made from other fruits too.
"If I'm going to blow 1 up.. I'm gonna blow them All up"
In my local area I cannot find the carlo rossi 1.5 liter jugs. They only have the giant wine bottles. Can anyone help me find some?
Did y'all get a box from TN yet? (I'm only asking since I don't know if you'll know what it is.)
I did, and I'm not sure what to do with nutmeg skins.... :P
I know it's a strong antioxidant, etc, but.... Not sure exactly how to use it!
@@CitySteadingBrews you knew. It has a number of uses. Some use it for jam but one thing is used for is to make wine.
Hmm, okay then.... maybe we make wine? LOL
@@CitySteadingBrews you'll be the only channel to do so with dried nutmeg pericarp.
What the shelf life of cider, do you need to drink it right away or can it stay for couple of months or even years ?
We have some that are well over a year old.