Hopped, OAKED Hard Cider Recipe
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- Опубліковано 4 тра 2024
- We have made a lot of ciders, a LOT of ciders. We get asked a lot if they can be oaked or hopped. The answer is of course, yes, but... we hadn't ACTUALLY done it. Until now.
Ingredients:
1 Gallon Apple Juice: amzn.to/4bpe2Dm
1 teaspoon Potassium Bicarbonate: amzn.to/4a85LTs
1/2 Packet SafAle US-04 Yeast: amzn.to/4bGy2BR
Additions:
French Oak Medium Char: barrelcharwood.com/
5.6 grams Willamette Hops: amzn.to/3Uop9FX
42 grams Sugar
Insurance Yeast (we used EC-1118): amzn.to/3Qxd2Fd
FERMENSTATION: • The Fermentation Stati...
Racking: • Racking Homemade Mead,...
Bottling: • How to Bottle Mead, Wi...
SWEET, CARBONATED with REAL SUGARS?: • SWEET, CARBONATED with...
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Stainless Steel Funnel: amzn.to/44oJhfL
Star San: amzn.to/4dpqLYE
5 Liter Fermenter: amzn.to/3y7w3Ic (more are on the way!)
Hydrometer Kit: amzn.to/4bqTiLJ
Baster: amzn.to/4bGykIX
pH Strips: amzn.to/4aZyKde
Pipette: amzn.to/3Uvapoy
Auto Siphon: amzn.to/3UqHFNO
1 Gallon Wide Mouth Fermenter: amzn.to/3UKkbo7
Mini Scale: amzn.to/3QvEpiY
Glencairn Glasses: amzn.to/3QxvCwW
Cheese Cloth: amzn.to/3Wr0sLs
Our Favorite Pitcher: amzn.to/4a5pVgI
Stirring Paddle: amzn.to/4aeoZHa
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Just wanted to say, I tried the "Our BEST Blueberry Cider" on this channel. I had to substitute Martinellis apple juice though (Walmart). Followed everything else exactly. First of all, recipe extremely easy and came out exactly like theirs! Color was amazing, smell, even the numbers were identical. Started at 1.052 and finished at 0.996 in about 8 days. I used the wonderfully amazing links provided by Derrica (sorry if spelling is wrong lol) and I bought about $170 of supplies to start. You could EASILY go with less supplies and expense, but I didnt want to. If you only buy 1 thing, get the siphon. Life easier! I will gladly say....everything from the links were AMAZING quality (especially the pitcher), no shipping problems and I couldnt be more pleased! If you're thinking of giving this a try, you're in the right place with the right teachers! Go for it!
Wow, thanks. Glad you had a great experience!
32 seconds in and I had to comment. I used the very same Mott’s juice you used and it was my best cider from store-bought juice. My best cider ever came from my tree last year. 88 pounds of apples, a food processor, and some manual labor from the kids made me 5 gallons of hard cider. I gave the kids some of the juice before fermentation for helping me. But it really was the best apple juice/hard cider I’ve made. Can’t wait for this Fall!!!
I discovered that the gunk left in the bottom of our brews can really liven up a compost bucket as it fills during the day. When I dump the bucket on the compost pile, it smells like someone has been busy brewing deliciousness-or something. The pile loves it!
Chickens really enjoy it as well
Spent fruit from the brews is amazing for the compost as well. I made some berry skeeter pee and after I dumped in the used up berries to my compost it got hot real fast and chewed through a bunch of material.
As someone who lives in the Willamette Valley, I appreciate the pronunciation correction in the comments. The PNW grows nearly 99% of all hops in the US. Beer, cider and wine (specifically Pinot Noir) production are absolutely massive in the area. They have a lot of fun with cider flavors, too. Habenero - Key Lime cider is a pretty great summer drink!
As one who has to be gluten free I am looking forward to making this. I've got a cider that is now ready to move to the next stage and will start oaking tomorrow.
First let me say, as someone born and raised in the Willamette Valley, it's Will-am-it. Supposedly that's French version of the word. BUT, there is also an an area called the Whilamut which is the Kalapuya native tribes word. So basically both ways are correct, but you will always be corrected by someone.
2nd. I love making hopped cider. I mostly use Citra Cryo Hops. It's like a juicy IPA.
Our daughter and her family live less than 4 blocks from the Willamette (funny pronunciation) river in Albany Oregon. The hop fields are awesome to go to in the late summer. It's impossible to describe the smell walking through a hop field. Make it better by crushing some in your hands. Headed there in a couple of weeks.
I can say I'd totally love this cider, over the years I've found not all brews will get totally clear. Even my prickly pear mead looks like a jug of mud water with a magenta tinge.
And I'm starting your chocolate covered cherry wine today.... Woohoo!
Oh, that's a good one!
Have been engaged in different crafts for many years, beside wood smithing, mostly notably in context of this channel; brewing. Hadn't brewed in a while due to operating a homestead, working two jobs, wood working, etc. however, I tried my hand a second or third time at kilju. decided to add dried mint from our garden for a bit of zing. Will have to let you know how it turns out .
Kilju , to me, is the most economical of all fermented beverage; I've brewed cider, beer, mead, etc . But nothing surpasses the simplistic beauty of kilju: water , sugar , yeast, perhaps some nutrient.
Really enjoyed this video, adding to my list of must brew!
you have inspired me to oak and hop a batch of cider that is waiting on a racking... thanks for another great vid
Every time I watch one of your videos I want to make what you make 😂 I’m gonna be one busy brewer if I step up my game 😂
That's the idea!
This sounds so good and simple! Next on the brew list. Thank you!
Just bottled my first cider batch this morning and made it with this juice. Already tastes good, just waiting on carbonation now. Also I did end up microwaving my apples to kill the germs; 2 apples cubed roughly in a bowl for 90secs brings them to around 175F without affecting flavor, which also means the cider stays cool and you don't have to wait for it to cool down.
Now to start another batch and add some hops and get some oak, this sounds like a fantastic idea.
I need to try that!
This really does look like a perfect brew. Great job!
Thanks! Glad you liked it.
Yup!!! One of my favorite ciders I do is my "hoppy apple chai"!
3 apple trees, and I'm finally getting around to building a decent apple press . Excited to give this recipe a try in the fall!
Very cool!
I also really enjoy the crashing sound! It’s become one of my favourite sounds, actually. When I know it’s coming, I get excited. I think it’s also because you line up with crash sound with exactly when I would expect it to hit the ground
Timing is everything!
I made hop water and when I want more hoppy-ness, I just add some to my other drinks and it seems to retain more aromatics and it’s great on its own.
Love the video
would love to see you guys make a gingerbread mead. Maybe an idea for a holiday episode
We did a ginger mead.
Thank you for making this! I come from solely drinking beer until last year and have been looking for something like this to add some more complexity to dry cider, other than mixing a second fruit juice. Gonna have to make this for sure!
You're welcome!
Shaking up just the Bottom of the Container, you are Talented Brian
It's not hard.
I love how you harp on the calculator. That drove me nuts too. My pre-calc teacher made my life hell in highschool, and anything to stick it to a math teacher is fine by me.
Feeling special because of the carbonation drops mention. 😋😂
Awesome! I've never oaked, but I make hopped cider every year because we love it! I just add a can of concentrate to my gallon for flavor, acid (haven't had a problem yet and I want it tart), and extra sugar for ABV. Maybe I'll have to try this!
Dry hopping opens up a ton of variation. I really liked Australian Vic Secret hops. I'm currently bottle conditioning a batch done with S-33, dry hopped with Sequoia HS-1228. I had about a half bottle extra on bottling day and as a still cider it was really good. I got a little of the piney, pineapple and green mango from the hops. I think this one could have dry hopped almost a week. It was a lot more subtle than Aus Vic. Some hops you probably wouldn't want to be in there for more than 3 days unless you're a hop-head. Oh and fun fact: According to the United States Association of Cider Makers, a slight haze in hopped cider is categorically within style. (at least for competition purposes) Take that for what it's worth.
Fantastic video you guys. Like always.
I actually just ordered brewing kit 30 min ago because of your videos. 😁 I'm looking forward to trying some of your brews!
Awesome! Thank you.
I started 3 weeks ago. I bought EVERYTHING from their links and it was amazing. Awesome quality, speed, everything. They must really work hard picking out the best quality at a easy price. Good luck!
An 8 and an 8, I must make. Can't wait........🍺 Your peanut butter porter recipe I made received great raves at my beer club meeting. Cheers!!
I love that one!
This one looks like the first brew I make this summer. After I finally get equipment.
I cold crash all my hopped beer and mead at about 40 F for about two days and helps drop all the small hop particles for racking or kegging
A cider that tastes like a beer....eewwwwwwwwwww
Lol :)
Another great video from the best brewing channel on the youtubes ever!!
Heh, thanks.
Awesome video guys, will definitely be adding this to my brew list. Today I racked my first 2 meads to secondary, added oak chips to one. My khajiit blood is in seconardy and it didn't stall during fermentation. However the head space on my wide mouth fermenter is somewhat shocking but it's what I have, on Saturday I'll find out if I made khajiit blood vinegar. LOL!
Man that cleared nicely
It really did.
Gonna try this one. Gonna try a hopped hydromel too
Yes o how to pronounce Willamette. As a midwestern boy I pronounce it like you but the folks in Oregon where those hops were likely grown say Will lambette. So in this case you and I are probably wrong. lol. Love the sexy new fermenters. If a fermenter can be sexy.
I made similar thing but with mango and working on Perry with it too! Sounds interesting!
Your wife must be Doctor Who fan hence the t-shirt!
I got the fermenter you’re using before it went out of stock and I’m so happy I did. One thing I noticed with my standard 1 gallon carboy is that I would never end up with a full gallon of brew (idk why it bothers me, maybe my ocd of not being able to use all the juice lol) and now I can do that… currently making your spiced methliglen. If anyone has had doubts on purchasing it, trust me, it’s worth it.
Yup, we love the 5 liter fermenters for primary, so you can get 1 gallon in the end.
You have gone and done it AGAIN! Here I am about the pull the trigger on a Pineapple-Ginger metheglin inspired by your Pineapple mead recipe. Now I'm second guessing whether I want to make it a carbonated drink or not. You make it look so easy!!!
It is easy. Most just overthink it.
I like the fancy carboy.
Me too if I had room for more I’d get a couple but I love the wide mouth bubblers
I'm one of those unfortunate someones that need to forgo gluten (celiac -- and one of the reasons I started brewing mead). Definitely going to give this a try. Thanks for the video!
Most welcome. We are planning a gf "beer" too.
@@CitySteadingBrews Oh man would I love to see that! The only thing I really miss about being GF is good beer (good bread is a close second).
I had the Mott's once. Ten days of penicillin and some bed rest and I was fine.
What do you guys do with all of these creations? I end up just aging it and drinking it but a lot I try to bring to parties.
Same. Family gatherings, neighbors, etc.
I think I’m going to scale down to 1 gallon. I’ve done hopped cider before and have always been pleased with the results.. but my favorite is a Banana Molasses Cider I make. ☺️
We almost exclusively do one or 1.5 gallon batches.
Banana molasses cider sounds amazing ❤️ Would you be willing to share the recipe?
One thing I would love for you guys to try is FT Blanc tannins. I think you should do a with and without test on them and see what you think. I love them for the sweetness they seen to bring out even dry it does seem to help me keep the back sweeteening down to a minimum. I prettymuch use them in everything even when I am adding wood(I just use less wood). I found in my Apple meads it is sooo helpful.
If they are readily available we can try.
@@CitySteadingBrews oh I get them from Amazon all the time
Just a suggestion, but Calypso hops have very nice apple, pear, stone fruit notes, maybe a little bit of lime. On the other hand, Willamette hops are amazing. I'm definitely going to try this recipe.
I'm going to jump in on this and say I like to use Citra Cryo hops. It's like a juicy IPA. Brian might not like it because it taste a bit like grapefruit. But it's by far the most popular cider I make.
@dominic_a yup, that's why we didn't use that one!
Wow, hopped oaked cider! Ive never heard of that, you guys never seem to fail on creativity. And not only that but you can execute so well! (I don’t know if you remember the salmon berry idea but I can only get them about mid July, I’d be happy to send you guys some if you would like to try to do something with them)
Thanks, but we are full up on recipes for a while!
Sounds good, at least you know where to get some if yall ever feel like it!
That fermentation vessel is cool! Are there any advantages to that shape or is it just cool?
Is coolness. Ot an advantage?
i recently took at couple of years off brewing, but decided to come back, i remembered you guys channel, i watched the 30% mead video you did, and for some reason Brian gives me a weird young Alton Brown vibe. it's almost creepy when he talks, has shorter hair and no hat xD
Ok...
I just bought 2 gallons of apple juice yesterday for cider. I will be trying this recipe! Interested to see how it is dry…..
I was surprised. Not usually a fan of dry cider!
Personally, I'm not a fan of hops, but the oak does sound really good in a cider.
We aren't either really but the bit of bitterness works well in a cider.
Love the videos, keep it up! I have a basic cider (fresh pressed apple juice, yeast, and yeast nutrient) that is almost 3 months old and it has some strong off flavors to it. Is that normal? I know you mentioned about apple products taking longer than others to get rid of those flavors. How long do ciders normally take until they lose that?
Describe the off flavors?
@@CitySteadingBrews Not sure how else to describe it other than to say “footy”? It doesn’t hit until a couple seconds after you take a sip and then it is quite strong.
Sounds dry and young. Nothing wrong with it, just needs time.
@@CitySteadingBrews Thanks for the insight👍
Is this a good summer drink? Can I reuse any bottle that had a carbonated drink in it?
Is there a bad summer drink?
I like to use a priming sugar calculator, how many volumes of CO2 do you aim for?
Seems like it is 3.5 volumes from the amount of sugar you used but that seems like too much?
I just experimented until we found a level we like and go with that.
I'm still an amateur so please don't judge me but when you syphon the stuff over isn't more handy to hold the cheese cloth over the sanitized glass and just poor it over the cloth, instead of the syphon thing?
It would add oxygen and it won't remove the lees. Cheesecloth is nowhere near fine enough 😀
Enjoyed the video but I have a question - why wouldn't you add the oak at the beginning of the fermentation?
It's better at the end so you can control the extraction and time it better.
When you add black tea in order to add tannins, does that also add caffeine?
Some, but it's in a whole gallon.
Such a strange world we live in, literally just saw this type of motts and grabbed some with the intention of doing this exact thing 😂
I have a quick question, what is the most affordable non fermentable suger
That depends where you live and what you can get but erythritol is for us.
I don't see the link for this new fermenter.
Sadly, there are none in stock atm.
hello, I always like your videos. I recently made a batch of apple cider myself. it has now become quite sour. Is there anything I can do about it?(I don't want to sweeten it to the point where all you taste is sweet)
You sure it's sour and not dry? Sour really can't be fixed aside from sweetening, but dry, with age and some sweetening (if you don't like dry) can help a lot.
@@CitySteadingBrews it's not dry. And i already backsweetend it.
maybe the juice that i used is acidic? is that possible?
@@mikey-fm1ge if could have soured during fermentation. It can happen. Sadly, there's no turning back if that is the case. Some people love sour ciders though. Nothing harmful, just not everyone's taste.
@@CitySteadingBrews thanks a lot it realy helped
I thought you started a few months ago you where increasing the sugar for carbonation
We... did. 42 grams. Used to use 28.
In the Uk ( 5 litres is not a gallon ) a UK Gallon is 4.54 litres or 4546ml or 8 pints of our finest beer from a local pub or 6 bottles of 75cl wine 😉👍
OK, I'll just say 5 liters. Sorry for misspeaking.
Is this a brew that needs to be in brown glass due to the hops, or is the clear glass ok? I feel like I've heard sunlight plus hops equals skunky
Hops really likes less light. Doesn't have to be brown glass, but keep them out of sunlight.
First, I love your videos!! Now I have a question for you two. I did a raspberry cider. I started at 1.050. It was fermented out in two days. Was crazy. I racked at 1.000. I left it for a couple of weeks to clear out and boy did it. Deep wine red and clear. I was not able to rack it again because of reasons. When I went back it fogged up. So I left it for another week and nothing. Foggy. I racked it yesterday, and now it's at .998. It has a really footy smell as you would put it. And when I was swirling it around to taste and look at it, it looked.......best way to describe it, is smoke in it. Nothing was growing, and the smell did not make me want to puke, and the taste was good. Just footy. Is the smoke look something I should worry about? Did not use pectic enzyme. When tasting, it needs to degas for sure.
recipe if needed
48oz raspberries - one of the packets of frozen was 24oz lol
7 grams of fermO
1 gal apple juice
MJ-M02
grav 1.050
Sounds like pectin, nothing to be worried about.
Will y’all try making a Braggot?
Coming soon!
This sounds amazing! One question: How did you arrive at 42 grams of sugar, other than it being the answer?
I looked at a lot of online calculators, chose 1.5X what we did before, and tried it, lol.
@@CitySteadingBrews Thank you! So I should just treat 42 as a constant per gallon?
@p.l.g3190 well... you can, but each type of beer can be different, depends on your tastes really. We tend to just use 42g per gallon though.
Hop extract instead of dry hops?
I have yet to try that tbh.
I like cryo hops
Is a combination of cider and beer a “cyber?”
It's a graf actually.
Is there a good replacement for the cheese cloth? Can I put the hops inside a muslim bag and drop in the most instead?
Yes you can.
@@CitySteadingBrews thanks a lot!
Basic question not really related to this video: 1 pound of honey is .035 points in 1 gallon of water - is it the honey then water to 1 gallon, or 1 gallon water then 1 pound of honey?
A one gallon total volume including honey and water.
@@CitySteadingBrews Thank you.
If you like that beery-cider flavor, you might like a graf. Take this recipe and add DME, and boom, there's your graf. To be totally honest, when I made a graf, it didn't turn out well, mainly because it didn't carbonate. Also, I think I didn't add the hops properly.
And yes, the glass breaking sound is the best!
Yep! We have been asked to make a graf...
Going into the video I was with Derrica, why would you ruin a good cider with hops. Now... might have to try this one.
LOL, yeah, I wasn't sure I'd like it either, but enough viewers asked for it so we decided to go for it!
"Needs more wood." -Derica 2024 🤣Also this sounds like it'd be similar or along the lines of Angry Orchard
It's nowhere near as sweet.
Now that is carbonated!
Yup!
Definitely don't let it sit longer, for more hop character, add more hops. Treat it like making coffee. I've found hop flavor gets weird after a week, honestly after about 4 days. Kinda abv dependent.
Good info!
Are you guys going to a "one year" tasting?
This just came out.... but we will if there are any left.
New fermenter? That type are by far the most common here - classic wine carboys. As far as I know demijohn refers to a middle ages measurement for the volume. Really easy to swirl and mix in. Is there a reason you haven't used this on the channel before?
Edit: I found a plastic and Perspex wine thief locally that works well. Also, I found making slightly larger batched (4 L) seems to work best in those 5 L carboys.
Edit edit: Well hot diggity... I think I have the same brand of carboy... what are the odds of that all the way over here in Malta (EU)?
They aren't common here and one of our new sponsors has them :)
Yes, they have the baskets.
@@CitySteadingBrews I find them really easy to clean and pour from. Something I was a little concerned about when I bought them. I don't really use the baskets so I can easily see my brew. Handy if you need to put it down on a rough hard surface though!
@@CitySteadingBrews So I had to go check. Mine are Ambrosio glass too... what a strange coincidence
They come from Italy. Probably the same ones.
@@CitySteadingBrews I'm very happy with the price/quality. I wanted bigger mead batches so bought 2x 15 L ones.... they are fun to "shake the beejesus" out of lol A good upper body workout
Oh the infamous pitcher… I got one.. I’ll never go back. If you follow the channel, you’ll know what I mean. It’s legit dabest! Just like dabears.
I keep telling people...
It's funny your guys generation had teachers saying dont use a calculator nowadays the teachers can't solve the problem without a calculator.
Just out of curiosity have you ever thought of starting your own bee colony for honey
We thought about it and decided not to. Just another thing we'd have to manage. I am not a fan of so many bees around me when I go outside-- lame reason but it is a thing.
heehehee
"Yes sir, I'll have another!"
Too funny.
#CatholicBoys
Please sir, can I have another.
Think I've supped too much of the cider! :)
Quick question on potassium bicarbonate which one should I get the cheese flavored or unflavored kinda torn because of the very little used won’t make much difference
Uhhh... unflavored?
you really dont need to raise the ph if its at 3.5, thats perfectly fine for wines and cider
@@claclarolo1 4 is better and there's no harm at that range of raising it.
If you do a rich dark (porter) still braggot, how about the super rich dark multi natural additives of....
MANUKA honey, ok expensive especially if you go for the full200 strength.
Go for it 😀
@CitySteadingBrews I have a 16oz jar of it. Have you ever tasted Manuka honey, if so what would you make with it (balance or enhance? it with)
Not just braggot but mead in general.
Note. Most Manuka meads are mixed with floral honeys, end result usually paired with Oriental or sweet glazed dishes.
All that comes to mind is plum or berries, so as not to end with a technical traditional mead.
Haven't had it in a long time.
Without hops useing please make the beer
❤❤❤❤❤❤
replace the hops , another matterales
We have made gruit before. ua-cam.com/video/98XbiZCht9E/v-deo.htmlsi=TMlgXMorHP_r_fkM
Don’t worry be hoppi
Regional differences can be so strange, you struggle finding fresh pressed juice and I don't, but it's near impossible to find apple juice concentrate here
Erm... we can get juice it's concentrate that's hard here.
@@CitySteadingBrews huh, my mistake, night shift brain not working. Seemed like it was everywhere over there from the US based brewers I watch
@JordyValentine no worries!
If you're craving additional hop character, Art of Drink did a hop water video where he made a hop extract, and I have found that putting a few drops or maybe a quarter to half mL into a boring beer or cider really pumps up the hops!
Eehhh, no need for more hops, lol.
@@CitySteadingBrews haha I commented after you considered leaving it on the hops longer, but before the rating portion. I'm glad it was good!
很巧，我也刚做了5升加了啤酒花的西打，用的是新西兰酒花，水果风味更明显。朋友们已经在求下一批了。
TRANSLATION: Coincidentally, I just made a 5-liter hopped cider, using New Zealand hops, which had a more pronounced fruity flavor. Friends are already asking for the next batch.
You missed an opportunity, after saying "we have never hopped a cider" you could have had a bottle of cider on the ground and hopped over it.
Lol.
When are you going to make a graf?
Don't know. We hadn't considered it.
Just want to point out that the reason people use corn sugar (Dextrose) for carbonation is because it is a simple sugar that ferments faster and more completely than table sugar. So easier for the yeast to digest without off flavors (since there is alcohol and the PH might be off), while not leaving any added sweetness behind. Most online calculators are based on using it, which is why you will sometimes get results that are less than expected if you use table sugar.
To be perfectly fair, the tiny amount won't affect flavor at all.
I have to correct myself from a previous comment. I said Ryan's honeycrisp apple juice. I meant Tree Top. Actually confused myself at the store the other day trying to find it. Cuz I'm a bit brain dead occasionally. Ingredients are: Apple Juice.
My excuse is they are both local companies. It's a poor excuse, but that's my story and I'm sticking to it.
Edit: Only the out of State transplants (Read: Californians) say Willamette that way. LOL
Unpopular opinion: Clarity is overrated
I agree.
Finally got my Macintosh (computer, not fruit) online.
Umm... okay, lol. Mac... apple... got it.