Making Pineapple Hard Cider: An EASY Step-by-Step Guide
Вставка
- Опубліковано 25 сер 2024
- Making Pineapple Hard Cider: An EASY Step-by-Step Guide. Pineapple cider is made with juice from apples and we used canned pineapple! It's a great summery drink, and super easy to make.
Ingredients:
1 Gallon (3.785 liters) Apple Juice: amzn.to/3wjFShN
1 20oz (.591 liters) Can Pineapple Slices: amzn.to/3GW2fih
1/2 teaspoon Pectic Enzyme: amzn.to/3WsxYO2
2 grams Fermaid O: amzn.to/3J2Ztuf
1/2 Packet Safale S-04 yeast: amzn.to/3Jbhsit
Additions:
Erythritol used for back sweetening to taste (we sweetened ours to a final gravity of 1.018): amzn.to/3D8z2jg
1 oz (28 grams) White Sugar for carbonation
A little additional yeast to ensure carbonation (make sure it has an alcohol tolerance above your current ABV)
Racking: • Racking Homemade Mead,...
How to Calculate ABV: • Easily Calculate ABV o...
Bottling: • How to Bottle Mead, Wi...
_____________________________________
Little Big Mouth Bubbler: www.northernbr...
Strainer: amzn.to/3ZR4snZ
Cheese Cloth: amzn.to/3XIssaM
Star San: amzn.to/3ZN6Ko9
Fermentation Weight: amzn.to/3WvigBI
Brewer's Elite Hydrometer Kit: amzn.to/3QZmbW0
Baster: amzn.to/3kssh57
1 Gallon Carboy with Airlock: amzn.to/3iU4iLN
Auto Siphon: amzn.to/3HmzNre
Our Favorite Pitcher: amzn.to/3J8knbG
Glencairn Glasses: amzn.to/3D7CryB
Bottling Wand: amzn.to/3iOSWcc
Swing Top Bottles: amzn.to/3WtfHQs
Fun T-shirts: city-steading....
Some items used in the making of this video (We are Amazon Affiliates and as such do receive a small commission if you purchase anything after using one of our links. There is no cost to you for this, but it does help the channel and enables us to keep bringing you content. Thank you!)
_____________________________________
Become a City Steading VIP - Click to learn more
www.city-steadi...
_____________________________________
Want more City Steading?
Website: www.city-steadi...
Instagram: / citysteading
I really like Brian's suggestion. From now on, every time I make a "lower ABV" beverage with more than one ingredient, I'm going to call it "Steve"! This could be "Pineapple Steve". Later this week maybe I'll make a nice "Raspberry Steve" or a "Mixed-Berry Steve".
Seriously, people get worked up over some of the strangest things. The internet is a weird place. Please keep making and sharing your brews. I learn something new every time I watch one of your videos.
That would make it easier, I think?
"Steve" it is! Link back to this video for clarity.
U wot mate?
A suggestion: make a pineapple ginger beer. I used you ginger beer recipe and added a pineapple I had chopped and cooked down to concentrate the sweetness. I added cinnamon too. But I added a lot more ginger than you usually use in your recipe. I made it, fermented it, bottled and pasteurized it. Worst thing I've ever made when I first tasted it. However two months later it was incredible and one of my favorite drinks ever.
Hey you two- the pour cam is on point and I don’t know how close you guys are to a short compilation pour cam video... you could include the name of the brew during each slo mo. Keep up the great work!
I realized I never updated you on coconut water brew. It didn't have much flavor. But a really creamy mouth feel. So I added pineapple (which is why I thought of it). I'm making a watermelon wine with coconut water instead of tea or raisins. We shall see
If you added pineapple and then after that secondary fermentation added coconut cream, sweetness, and coconut flavour extract then you would now have a piña colada inspired wine. I did this myself and it's amazing!!
I absolutely love your videos! They are teaching me so much about brewing.
The “red bucket of sanitisation” catchphrase seems to trigger UA-cam’s algorithm to stick an advert in, which is quite funny, but also annoying, cos I never get to hear the catchphrase and and musical dancing bucket as a whole! They stick that advert right in the middle!!
Keep up the incredible work. You are the show I watch whilst cooking, cleaning, or doing odd jobs around the house.
6:29 LOL! I did indeed drop the packet into my brew when I thwacked it. No more thwacking for me. Brew turned out fine, if anyone cares.
“This is Steve” 😂😂😂 loved it guys
Watching you guys inspired me to make my own mead. I made your khajit mead and also one that I made with some homemade mugolio (pinecone syrup) mixed in with the honey. I love them both. Thank you for the inspiration!
I laser engraved a design on my last bottles lol "Might be Mead, Might be the blood of my enemies" and a Viking nutrition file I bought
That’s epic! Love it!
FINALLY ordered that favorite pitcher this morning (along with the pineapple & erythritol) 😊
I didn’t care for my first go at cider, but my oldest (adult) son enjoyed it dry, so I didn’t back sweeten at all. I’m definitely trying this one! AND it’ll be my first go at carbonation (on purpose 🤣) …wish me luck!
That pitcher is amazing, so easy to read, and also has conversions on the back.
Thanks for the motivation guys. I've been meaning to make another batch of pineapple cider for a while but been procrastinating. Working on a new batch now but changing it up a bit. Going to 1/3 pineapple juice from 1/5 previously used. I'll still backsweeten and carb with pineapple juice (concentrate) but probably less so than previous batches. Pineapple is definitely one of those things that taste very different fermented but mixing fermented and non-fermented together is great! Only downside is needing pasturizing.
Absolute perfection fermentation masters. You should just name all of your new "makes/models" different names just because you can. Thanks for being you and spreading the knowledge.
First, I love your videos and you have introduced me to my new hobby. You have convinced me to buy airlocks, and a hydrometer however I still use Japanese bread yeast (it's more accessible for me here) . I have tried your basic mead, wine, and rice wine. Love them all but I ranked them for my enjoyment #1 basic mead, # 2 rice wine (we call it Doburoku in Japan and how you rack it or not changes the name), and #3 wine (mine came out tasting exactly like a Merlot, not sweet and Merlot is not my favorite). I look forward to trying your other recipes. Also, a drink we make here that you may enjoy and make a video on is Umeshyu 梅酒, plum wine. It's tart and sweet and one of my favorites. Keep up the good work!
I label my bottles with OG, FG and BG. BG is bottle gravity after back sweetening.
I don’t know care if people call it swamp water as long as it taste good. Sometimes I will call my brews something else just to get a rise out of some of my family lol, but great video can’t wait to try this one.
i made a similar comment
Another fun video. I made pineapple/ banana, and it disappeared very quickly .
Brian, I didn't see a thing on the SG test, other than that wet spot that popped up and made it look more like my attempts😁.
And as far as what to call it? My wife gets it right every time, it's a "fermentation"! leave it to someone who doesn't like alcohol to get it "spot on"😆.
Keep up the great, and easy "fermentations"👍❤️.
Good stuff. You've sold me on the little big mouth bubbler. Next on the list!
Yes, it’s very nice.
I just bought a couple last month. Made a peach mead with 48 oz of puree in one, then racked it off to a 1 gallon carboy so I could make tea wine in both of them last weekend. I am loving them for when I don't want to (or can't) make a full 6 gallon brew/fermentation/Steve.
The way I see it, you made it, you’re drinking it, call it what you want. I would call it a cider simply because “light sparkling pineapple wine” is too much of a mouthful! Lol. Cheers!
Oh, I just started the raspberry cider last night. I can’t wait!
Sounds like a time for Pineapple extract!!! Good video! I have not made cider yet but going on about 2 years of wine brewing!
I'm from the UK 🇬🇧 and have no problem with the pineapple cider name.
Like a hazy summers day 😊
Best pineapple chunks I've found so far is the del Monte deluxe gold. It's pineapple chunks in pineapple juice and citric acid and that's it.
Now I'm wondering what a dried pineapple mead would taste like...
You can get pineapple made with 100% juice, that is what I always get.
If under 9% abv and made of fruit juice/friut I think cider, if over to me it is a country wine.
i I learned of this yeast after watching your videos and i bought some but i never could i'll get it to ferment -- it was ginger beer. i waited 5 days then i pitched a champagne yeast.
The pour cam is awesome !!!
i grew up with my mom drinking wine with Seltzer added to it. I believe it is called Schorle in Germany. I do the same to this day and drink my wine with Seltzer added. I like the refreshing effect of Seltzer in wine. Now we have all the different seltzer waters and they also add a different notes. Carbonation adds to the flavor. Cider to me is just apple juice so yes it is a cultural thing.
I made this and with my can and apple juice it came out to like 9% and it was VERY pineapple-y and also very strong lol. I used apple juice to cut it down and will cold crash or pasteurize hopefully that’ll kill off some of the alcohol burn but I’m making a new batch now with hopefully just 6-7% lol. Going down the rabbit hole with all your videos and ideas and now I have way to many brews going lol
i subbed forever ago when i first started meading. now years later these two are still at it and still awesome. hey, thanks for being awesome guys!
Thank you for still watching!
I really enjoy learning with you. :D
I've been brewing & wine making for over a decade and I learn things from you guys almost everytime. You also got me into making mead. Still a novice but getting better. I love the big mouth bubblers. Sooooo much easier and more versitile. Question: Why not use fresh pineapple and he juice that it generates and smash the pineapple in the bag to increase the surface area? Just curious as I am going to try this recipe.
Yes, totally agree. Canning takes soo much away from fresh pineapple.
Hello, thanks for your reply to my apple cider question. I really appreciate your knowledge and learning from you both. This video looks interesting. Cheers guys 🇦🇺
Glad we could help.
One thing I learned is that backs-sweetening is a good way of degassing because of the nucleation sites. I found this out when I back-sweetened something and it foamed up all over my table. Live and learn!
I am enjoying your video's. I am from South Africa. I going to start to do so maxing.
Thanks guys, I learnt a lot yet again.
Awesome! Happy to help.
I'm sold, I'm making this, and that was a very nice carbonation you achieved.
Definitely will be expecting a Steve 2.0 video in a year or two
Would think that CRUSHED PINEAPPLE.
Kveik that cider! Laerdal Kveik will give great pineapple esters to a brew like that.
I think people would still watch if you said you were going to make a Steve brew. At least all the regulars would, and others would just want to know what a Steve brew was.
No one will search for a Steve brew is the point.
Wish I knew how many people just looked for a "steve brew" now just to see
Not many methinks.
I used frozen pineapple contra in apple juice and it fantastic with a heavy pineapple flavor.
When we look into the etymology of cider, it comes from French with the meaning "Fermented beverage" or "beverage made from fruits". The apple only came later. So for me, I call everything that we make in a certain way cider. No matter how much of what fruit is used. Even if we use pears. Perry doesn't translate well in to dutch ;-).
It actually comes from Hebrew, then Greek and Latin, then Old French, but I get your point. It started out meaning "strong drink".
@@CitySteadingBrews Even more fun, is that the English word beer originally referred to apple drinks, or maybe non-grape fruit drinks more generally.
Looks like a great summer time by the pool drink.. getting ready to try a mango/ ginger wine, was wondering if I could add sugar and some honey to bring a little honey note to it as well or is that just going to over complicate it? Thanks for any tips
I made a pineapple + rhubarb wine last year. The pineapple is a much, much stronger flavour and I'd recommending not increasing your pineapple:apple ratio too far.
In any case, the wine took 7 months to become drinkable and a year is better. Bottled dry, it's roughly akin to a pinot grigio in profile. It was made by juicing fresh rhubarb and pineapple, not from canned/bottled, to use what was on hand and to make life just a little more interesting :)
Could you add dried pineapple to strengthen the pineapple flavor?
You mentioned that erythritol and other sweeteners my have an affect on different people when drinking brews but I don't think it was noted on the labels after bottling. Would adding that detail to the label be useful so you can expect to drink less knowing it might affect your blood sugar later? Months down the line it might be difficult to remember it's in there and people get a "random spike" in their numbers.
Thanks for your videos.
Just my 2 cents. Apple wine is above 8.5 ABV, cider is below. So I would widen that to include any fermented fruit drink with or without apple. So for instance, grape juice fermented under the 8.5 ABV would be grape cider.
You want a polarizing opinion? The idea that where the sugar came from is important is an archaic hangover. These days everyone adds sugar for chaptalization, so by that logic half of the drinks out there are Kiljus. A more relevant distinction is how long the brew is intended to age and what the dominant acid is because that's still relevant to how the drink tastes and how you handle them after being brewed. Wines have tartaric acid as their dominant acid and are intended to age more than a year, ciders have malic acid as their dominant acid and age a season to a year, Skeeters have citric acid as theirs and rarely age at all, and meads and beers do not have acid unless you add it. Meads age like wine, beers age between skeeters and ciders.
Here in Australia aldi sell 99.7% with .3% citric acid pineapple juice . My question is why don't you guys put whole fruit through a blender and
then into a brew bag creating more surface for the yeast? Releasing more flavors and sugars, cant hurt to try.
Yeast are microorganisms and can get to it just fine. The canning process helps break up cell walls. Blending and all that is just extra mess and effort really.
Would a secondary fermentation with extra pineapple introduced had made it better flavour wise!? Or how do you guys feel about adding flavour extracts to brews!?
Going to try this soon. I was wondering about the string you used to tie the bag. Do you just cut off the roll and use, or do you soak it in Starsan? Everything else is sanitized, just wondering about the string. Thanks for the great instruction videos.
We soaked it in star san
If you made it with just pineapple might it be called a tepache?
Not really. Tepache is a very specific thing.
IT'S YOURS, YOU MADE IT, YOU CAN CALL IT WHAT YOU WANT. 👍 KEEP ON MIXING UP YOUR POTIONS.
I'm a little late to this video.. but pineapple cider is leaning obviously into tropical flavors, but this speaks to me as something that should be mulled. Would love to know how that would/could turn out.
Thanks!
"I have to make the face or it doesn't work." 😄 I just love you two.
How did I not see this til now? Thank you Ray!
Very nice.
I have a question.
What is your favourite kind of fermention ballon and why?
Is there a video about it?
We don’t use balloons. ua-cam.com/video/pB4zZuzf56k/v-deo.html
@@CitySteadingBrews Haha we seem to have a little missunderstanding here :9. What i meant was the glassballon where all your mash goes in till the fermentation is over.
Have a good day :)
If you mean the fermentation vessel, you’ll find links in the description of the video for what Brian and Derica use. It’ll lead you to Amazon. Brian and Derica earn a little from your order without it costing you any extra money than if you go directly to Amazon via any other means. The price is the same.
If you mean balloons instead of airlocks, they don’t use them.
If you were to carbonate with honey, how much would you recommend? I'm trying to do a Belgian tripel and figured a little black locust honey, which is amazing stuff btw, would be perfect to carbonate with.
1.3 ounces.
Call it what you want, the important parts are the making and the drinking, yes?
Thanks for the video. Am looking to make some cider from juice but I can only find apple juice with ascorbic acid where I am in the UK. Is it possible to ferment with that? Thanks
Ascorbic acid is just vitamin C. It's added as a color preservative and as a selling point (High in vitamin C!). It's fine.
Do you think the Bromelain enzyme in pineapple has an effect on brewing?
I don’t believe it has any effect.
Surprising that canned pinapple has HFCS in it in the US. Here (Netherlands) canned pinapple is either on a "light syrup" (sucrose?) or on pinapple juice. I would expect that you would also have canned pinapple on juice in the supermarkets, since pinapple juice is quite a cheap juice, but I guess US producers are quite extreme in their "cheapness". (Just like a cheap chocolate in a supermarket here would be comparable to the expensive stuff in the US)
You can find it but it's not always easy. Even the "healthy" options would probably get banned in other countries.
You can find pineapple in pineapple juice as well as just straight pineapple juice here in the US, though, as with everything for the past couple of years, availability may be an issue.
Corn is heavily subsidized by the US government, which is a major reason it is so cheap and in everything. Americans are basically made of corn. Totally serious.
Steve
Did you eat the pineapple after fermentation?
It was essentially mush.
Pineapple cider is what it is in my opinion. If there was not apple juice, I would call it a Pineapple wine cooler.
For what it is worth, while working at my Publix store I saw that there is a liquid allulose in our pharmacy dept. Along with a maple syrup that may be diabetic friendly.
You could maybe serve it cold with tajin and a pineapple wedge on the rim
Have you ever made Tepaché? I modified the original to be a little more alcoholic. Lol
lol I would call it an apple-pineapple seltzer. 👍😀
38:41 just because you gave it a 8 doesn't mean that you don't like STEVE...
Do you guys also brew on larger scale. Would be interested to know draw backs you face when say brewing 500L or 1000L at a time.
That’s far beyond what a typical homebrewer would do. That’s commercial territory.
There is also a legal limit to how much you can homebrew in a year in the U.S. Federally, and in most states, for a single person, the limit is 100 gallons (378.5 L). If there are two or more adults in the house, the limit is twice that.
Yup. 1000L is about 250 gallons so…
Derikas stirring is a Harry Potter reference. Lol. (Mostly joking. It reminded me of the stirring method from the book in Half Blood Prince.)
I heard you say something in this video about how artificial sweeteners mess with your blood sugar days after the fact, and it’s different for several people. does stuff like what’s in Diet Coke do the same thing I think it’s aspartame I’m not diabetic, but my father is he drinks a lot of diet Coke because it has no sugar but his blood sugar is always wonky
It’s possible. I don’t know for certain though.
The semantics around brewing can be hilarious. The nerdrage around the semantics even funnier.
I have found with my just plain old cider, I rack to apple slices to make the apple flavor pop (have heard crabapple extract works wonders, never been able to find any). Ergo, if you wanted more pineapple flavor, probably just rack to more pineapple? Cooking the pineapple to concentrate the flavor, even?
Hello, I have made the first mead recipe, two weeks in. I have a couple questions. One, should I swirl the brew past the two week point? Two, I added fresh orange peel and not dried. And after watching a different video that spoke of it reacting and possible making vinegar like notes to my brew. I am a wee bit concerned. I may have added to much. Anyway thanks. Love the channel! can't wait to try more after I get this basic one down.
You're fine. Let it breathe, make sure you have sanitizer in your airlock halfway. Take a gravity reading about a month down the line and make notes.
A little swirl is fine, just don't disturb the sediments and such at the bottom (down the line it'll build up maybe close to an inch and you'll notice the airlock barely bubbling) most likely in or with a month or so depending on your environment.
Keep it in a dark environment, I keep my meads in my bottom cupboard.
@@AedanBlackheart Thank you for the reply. Breath? I have it in a dark place.
Been binging your videos. Any reason you didn't use a fresh pineapple? They are so easy to peel and slice and have a much more pineapple flavor than canned. Is the Bromelain enzyme a problem? There are fermented drinks that use the pineapple skins.
Ehh... canned is just easier. No real reason.
Should we freeze the pineapple to bust the cell walls?
Buy Dole, it is Pineapple in Pineapple juice, That's it.
I started a 6½ gallon Hibiscus Mead, with Lalvin 71B. On 1/15, and OG was 1.078. It is now 1/22, and the gravity is 1.0098 and no longer fermenting. This morning it smelled and tasted a it vinegary, but now it isn't.
Is it still Mead? Or did I brew 6½ gallons of Vinegar is a week?
I highly doubt it is vinegar. Mead fermented that dry smells and tastes tart. Transfer to secondary and let it clarify. Have you tried sweetening your sample and tasting it? Hibiscus in particular is very tart adding some sweetness is very helpful.
It may just be dry, but I am curious how you got 1.0098 for a reading. Most hydrometers don’t go that many digits.
@@CitySteadingBrews this is my 3rd batch, and first actually taking a Gravity Reading and was confused how to read it so far up. So I went off the Brix and used a converter app to get my Gravity.
After I racked it the smell wasn't so pungent.
You don't have pineapple in pineapple juice in Florida? Bummer
I made some pineapple...beverage...using frozen pineapple. It took like two months to finish fermenting and tasted so terribly harsh (I would give it maybe a 3 on your scale) that I'm letting the remaining bottles age for at least a year. If it's not good by next summer, I'm going to dump them.
Personally I wouldn't use Erythritol because of the cooling effect. I would use Allulose, if available.
I have that effect from stevia, but jot erythritol, personally.
What if you used a fresh pineapple and cut it in chunks or even put it in a food processor do you think that would have give you a little bit more pineapple flavor maybe
Haven't tried that, but probably not. In my experience with pineapple cider, adding more pineapple will make it better (and less like apple cider) but really to get the pineapple flavor you have to add some juice that you don't allow to ferment. You can also only push the pineapple juice so far in primary due to the acidity (my understanding, Haven't actually tried more than 1/3 pineapple).
Hi! after watching quite a few of your video, without any previous knowledge of brewing, i have my first cider (+ some Blackcurrent) with a robust airlock activity 24 hours in first fermentation phase, nutriented well, did everything based on ur teachings, got around 1.075 gravity including the blackcurrent sugars, so expecting around 10-11% abv, so it seems very promising, i want to ask though, regarding the coming sweetening step in about 2 weeks, have you ever tried "maltodextrin" ? i have it, but not sure if i should use something else as non fermentable sugar for sweetening the cider pre carbonation. I'm not even confident it is a non-fermentable sugar..
It's mostly non fermentable. It's not something we have used.
Maybe fresh pineapple chunks in conditioning would add more pineapple flavor without the off flavors you say fermented pineapple causes?
Pineapple juice in secondary definitely does! Either chunks or juice will probably restart fermentation if not pasturized though.
If it has apple than its a hard cider / sparkling hard cider, if its solely other fruit than I'd say its a wine / sparkling wine technically I guess in literal terms. However I like the spritzer idea, and don't think a spritzer necessarily needs to have soda water in it, if say the beverage is carbonated and lower alcohol percentage, so a low alcohol percentage "sparkling wine" i think sounds better as a spritzer, because wine implies higher alcohol in my opinion.
So I would call it a 'hard pineapple sparkling cider', or 'strong apple - pineapple spritzer'. lol...
Have been making mead - want to try my first cider and want to do pineapple. Question: on my meads I have been doing fruit only in secondary. Would that give more or less pineapple flavor to the cider doing just apple juice/yeast/nutrient then soaking the pineapple for a week or two after fermentation is done? Or do you want the pineapple in primary to help give more sugar for higher abv?
It's totally personal choice. ua-cam.com/video/EzaMkTp5B_0/v-deo.htmlsi=ddvpZHWEvl-poBhh
Quick question, for your bag do you use unbleached muslin cloth? Just curious. 🇦🇺
It's actually a brew bag, I think it's nylon. Anything you can clean and sanitize is fine.
Hey man where do you buy those 1.5 gallon car boys.
So Brian book when ?
Why do you say not to use metal, like with the strainer? Very curious, thanks
Many metals are reactive and can cause off flavors.
Oh sorry another quick question. Is wine yeast ok to use for ciders?
Sure. At a certain level, all yeast do the same thing. There are differences, but wine yeast will make cider, mead yeast can make wine, ale yeast will make mead, etc.
i just got a #10 can of mandarin oranges given to me....gonna try some mandarin orange cider....
I'm going to make this but I'll add a can of frozen pineapple juice concentrate. Whadya think ? Willits be good?
I don’t see any issue other than a large change in sweetness or possibly higher abv
Ok knowing you are near me I see the publix pineapple can I know where you get that. I am not so sure where you get the apple juice. But I see the brand I am familiar enough to know to get apple juice with as little additives as possible. In my move down here I have lost all my brewing equipment and now I am thinking about possibly starting again, although I have never been as involved as you are. So I was wondering where you get your supplies. I have worried about ordering things through Amazon etc. much is glass and have a tendency to crack. I was also wondering what sort of bottles you use and where to get them. I do see a raw honey seller near me so am thinking making a mead which I have never done before. I have enjoyed watching you and now am thinking about taking the next step.
Most of our gear came from Amazon.
Can see now gonna hafta upgrade my Fermenter capacity. Back to your affiliate links....looking for 5 - 6.5 ga.
is there a way to carbonate a sweet beverage that is sweetened with sugar/honey? i'm guessing no. but ....
It’s tricky. You have to pasteurize when there’s enough carbonation but before there’s too much. We don’t recommend this method anymore.
Or… you can pasteurize and pressure carbonate.
Man Made Mead has videos on force carbonation. You'll need a keg set up for it.
Why no metal strainer? Even if it is stainless steel? TIA, RC
Stainless is ok.
For me personally "cider" means cloudy apple juice, "hard cider" means alcoholic apple juice. My family also made a hard pear cider, that was fermented pear juice. Other than that exception anything like cherry or strawberry etc before the word cider, means that another fruit was added to the applejuice. Just my 2 cents
The old Cider controversy ;) to me, apple juice means apple juice. Add alcohol and carbonation -> Cider. No carbonation (and usually more ABV than cider) -> apple wine. at the end of the day it doesn´t matter.
@@Murlockingqc that´s heading into legal territory.
going by that, there is no cider at all in germany. you would have to call it either appletablewine or appledessertwine (depending on the ABV) or, if carbonated, apple sparkling wine (-perlwein or -schaumwein) depending on the carbonation pressure.
I just stick with what we call it locally.
Cider vs hard cider depends on where you’re from. Outside the USA, cider means the beverage contains alcohol. Anything else is, outside of the USA, described as juice. As I know both ate used I don’t mind either. As I’m based in Europe I would choose to describe alcoholic beverages made with apple juice as ‘cider’ and non-fermented beverages as ‘juice’ or ‘juice-based’. But I don’t feel either as ‘wrong’ or ‘right’.
I made a strawberry wine that has already finished and been pasteurized. And is just sitting. It has cleared all the way and still has a slight haze. Can I add pectin enzyme to it to clear
Or just let it sit a while. But sure, if you think it needs to be clearer and don’t want to wait.
@@CitySteadingBrews aight
If you were to use crushed pineapple instead of the whole pineapple rings I wonder if you might have more pineapple flavor available?
Pineapple is pineapple
@@AedanBlackheart I was thinking that the crushed pineapple would give you more surface area.
Yeast are microscopic and will get to the sugars anyway.
I'm in the UK and I'm not insulted about the conversation..
Always interesting to see other people's ideas(even if they're WRONG! heehee)
People get insulted way too easily these days because they've pathetic.
People's palates are different.
:)
why didn't you use whole pineapples say x3 skin and all instead of tins ,, also i added another pineaple in conditioning phase to bring out more pineapple flavour
We wanted to do something different.
@@CitySteadingBrews true always good to know what u can do if you cant get hold of certain items
I’ e never fermented canned fruit before. As for the pineapple… pineapple needs to age for a long time IMHO. How that jives with a low ABV brew, I don’t really know. Still, the idea intrigues me.
What method do you use to clean your fruit bags /clothes that you put in prior to the apple juice... tah
Soap and water then starsan.
Thank you watching all the way fe Edinburgh Scotland... watch your vids every night... left a comment regards ardbeg tasting ... love your channel :)