Best and Easiest Black Cherry Cider Recipe
Вставка
- Опубліковано 26 лис 2022
- Best and Easiest Black Cherry Cider Recipe. This was a surprisingly good black cherry cider! So easy and it's the best black cherry cider we've made. Okay, we haven't made many of them, but still. Super beginner friendly, not too many ingredients. Really amazing cider!
Ingredients:
1 Quart (.946 liters) Black Cherry Juice
3/4 Gallon (2.84 liters) Apple Juice
2 grams Fermaid O (optional, but recommended): amzn.to/3VciCxc
1/2 teaspoon Pectic Enzyme (optional): amzn.to/3idfSB4
1/2 packet Safale SO4 yeast: amzn.to/3F436xO
Additions:
1 ounce (28 grams) Sugar
Racking: • Racking Homemade Mead,...
Bottling: • How to Bottle Mead, Wi...
Finishing Cider: • Cider 4 Ways - Hard Ci...
Engine No 9: www.no9burgers.com/
_____________________________________
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!)
1 Gallon Carboy with Airlock: amzn.to/3XzkTEd
Star San: amzn.to/3GMVTTV
Funnel: amzn.to/3AOSbW1
Graduated Cylinder: amzn.to/3Vdx6gd
Hydrometer: amzn.to/3VdDlR8
Baster: amzn.to/3GQzOUD
Whisk of Unusually Small Size: amzn.to/3ijq1wc
Belgian Tasting Glass: amzn.to/3EKUFG2
Our Favorite Pitcher: amzn.to/3u2Cu9U
Auto Siphon: amzn.to/3OIb4jf
Bottling Wand: amzn.to/3GQxvRE
16 oz Swing Top Bottles Clear: amzn.to/3u1JWCi
16 oz Swing Top Bottles Amber: amzn.to/3VoIdTu
Fun T-shirts: city-steading.com/product-cat...
_____________________________________
Become a City Steading VIP - Click to learn more
www.city-steading.com/vip-club
_____________________________________
Want more City Steading?
Website: www.city-steading.com
Instagram: / citysteading - Навчання та стиль
I used to make wine six gallons at a time with Concord grape juice concentrate. Was the best wine I ever had. After a ten plus year hiatus I am back in the game thanks to your videos.
I did also. Made great wine.
Came for the cider, stayed for the humor, the great personalities and the VAST amount of information/knowledge!
Happy to help!
@@CitySteadingBrews and im happy to watch ☺️ keep up the good work and the fun!
Ooo excited for this one! Thank you guys!
Bubbling merrily away. cannot wait!
I’m going to have to try this one
I've been doing this combo for years, so glad to see you two discovering it!
Glad to see y'all back on an hope Brian is feeling better
Video right on time. Great work! Hope you’re both feeling better.🍻
I was happy to see that both are better, and I was excited to do the Black Cherry Cider in here.
So glad to hear you are feeling slightly better.
Great video as always. I can’t wait to try this one, I’ve been wanting to make a black cherry cider for awhile now and this is the perfect one for me, it’s pretty much the same exact recipe I was looking at doing. Thanks for the video.
You are most welcome.
Yay for juice-based cider! 😊
Seriously, it’s something so many experienced home brewers do and that’s not talked about all that much on forums as it’s so simple it’s kind of … a given? When you really get into home brewing, you tend to talk about the more involved recipes. Whole fresh fruit, pulps, dried fruit, adjuncts in primary and/or conditioning, step feeding, etc etc. I know I tend to forget to mention I’ve got a batch of juice-and-barely-anything-else going as well on Discords and forums. They’re almost as self-evident as having salt, pepper and curry powder in my spice cabinet, or the fact that I cook myself dinner almost every night. It’s just… there. I make it, I use it, I enjoy it, I share it when someone comes over. I’m not ashamed of it (it tasted too good!) but I forget to talk about it.
I absolutely love the mix of apple and black cherry. Other favourites are cider with:
Blueberry
Blackberry
Blackcurrant
Raspberry
Pear
Depending on the fruit, amounts vary. This is because of the strength of flavour of the added flavour and of the acidity this fruit might add. Not all are added juice simply because juice isn’t available.
Love this recipe.
Hello good to see ys feeling better.
Just started mine, thanks
I love your videos.... TRBOS made me go out to Harbor Freight and get my own red bucket and mixed up a 5 gallon batch! Since seeing your cider vids from 2019, I have done 3 batches and are hooked on making our own now!!!
Yayyyyyyy :) I am new and Love your Content. Thank You for answering so many questions over the years. Much love James
Thanks for watching!
Added to my growing list! just an update and thank you - I followed your sweet red but let it go dry 0.98! but back sweetened adding orange plums raspberries and black pepper with a light oaking. Patiently racked twice to be sure and just bottled all 25L for Christmas as cant afford gifts this year. Huge thank you for the content its my first brew along with apple wine and it tastes fab!
I’ve made a Cyser version of this with juice and whole cherries it strong AF with a 15% ABV last year. You just reminded me to bottle it and try it.
Been on a run of making ciders lately. Did a dry gallon, spiced gallon, and then a fresh raspberry gallon all naturally carbonated. Thank you for sharing the black cherry cider.
Plus hope you are both feeling better.
I did the last Apple Cider after I saw your apple cider video. I'm definitely buying the juices for this tomorrow!
Awesome, thanks for watching!
I think I'll try it 🤔 thanks 👍 LOVE Y'ALL'S VIDEOS
I’ve learned so much from your channel. Thanks
Happy to help!
I thought it said 11 minutes ago, lol! I just made a batch of concord grape wine and added a quart of dark cherry juice... Just because. It's still fermenting but your comment about getting a cab flavor from the cherry gets me excited about how mine will turn out! Thanks for your videos!
You know what I learned today? I absolutely LOVE y’all’s videos. However, watching while “slightly” intoxicated I have to rewind a couple times to keep up with Bryan because my brain is to slow 🤣🤣🤣 love y’all! Keep up the great work! Iv got a gallon of your spiced Apple cider going right now and I can’t not wait to try it!
LOL
Just bottled my first batch of a apple black cherry cyser. Essentially the same recipe as yours, I just used 12 oz of honey in primary fermentation. Then I put 12 oz of frozen cherries in secondary conditioning. Turned out awesome and the color is amazing!
That would be a mead that was cherry flavored
i have made blueberry, feijoa , and mango / apple ciders and now i am inspired to make the cherry / apple cider . will be using cherrys from a jar as cant get fresh at the time apples are ready to make into cider. mmmm yummo
I'm currently enjoying this cider, carbonated.....it's the bomb diggity....seriously the best ever
Hey guys, this looks so incredibly easy. I’m still a newbie and this looks easy even for me. I’m (with your helpful videos) already making multiple flavoured meads and I want to get some ciders going. Cheers guys 🇦🇺 I’m rewatching so many videos and still garnering more information
Awesome!
I mainly make (High abv) ciders lately and all different varieties . Thanks to you guys learning a lot. Currently I have 3 batches going . A gallon of mixed apple with light toasted and heavy charred oaked . A gallon of cyser mead mixed apple n some light brown sugar compliment the honey . And I have a 3 liter going white grape and sweet n tart apple juice since I've never brewed with grape juice n figured why not. Next I want to do a cherry apple cyser mead I think or normal or lower abv spiced peach n pear cider
Awesome.
Fantastic video again you two! I just need a few brews to finish so I have space to make this! I recently made a blueberry vanilla cider that my wife asks I keep “in stock”. Thanks for all of the tools I’ve learned from you soon can make some great home brews!!!
blueberry vanilla is a very interesting combination I'd never of thought about.
Sounds nice i will try to make it
would you mind sharing the recipe for the blueberry vanilla cider? sounds delicious
That sounds delicious! Brian's comment on it having a Cabernet mouthfeel makes me wonder how much this would improve if instead of bottle carbing it had a condition with some Amburana or similar oaking infuser.
I just backsweetened my batch today. Started 5/30/23 using Honeycrisp juice and Open Nature black cherry juice (Vons/Safeway brand), S.G. 1.056. Fermented down to 0.994 after a month, and I have just let it sit for the last 5 months. Today I added cane sugar to bring it up to 1.020, which helped enhance the apple taste; it was a little "thin" before. That brought it up from a 6 to a 9 for me. I won't be carbonating this one, as I prefer my beverages still (except for beer, of course).
Thanks for the inspiration!
Nice to see your back and healthy. As far as whip this out, you forgot excuse me while. Lol
It didn’t seem to fit!
Another kool idea👍 I love black cherry 😍
I carbonated some apple cider with great success and I agree it tasted way sweeter than the original.
Might be psychological but everyone seems to agree. Maybe carbonation is a brewers magician 😁👍
I fully agree with you or use a juice over fruit. I've used fruit numerous times and there are certain times that I will use it but if I could use the juice I will use the juice.
I would love to see a brewtalk about carbonation. I've watched your other videos about carbonated cider and stuff but I've seen you do it a few different ways and still feel a bit too confused about carbonating to try it, given how dangerous it can be. I binge your videos, you're my favorite brewing channel, and I trust your perspective on things. So seem knowledgeable and safe and I feel confident testing your recipes and techniques, so much so that I'd rather do carbonating your way than anyone else's.
Consider it added to “The List!” Thank you for the suggestion and watching!
Just bottled a batch of this Black Cherry Cider for carbonation with double the black cherry juice (i.e 50/50). The sample I tasted today was awesome.
FG was 1.005 so there were clearly some non-fermentable sugars in that cherry juice (Knudsen 'Just Black Cherry'). I got seven 16oz bottles plus a healthy taster glass. I can hardly wait for the carbonation.
Welcome back!
yummy that sounds great
It was!
I've learned that sucking up the bubbles with the master baster during your hydrometer reading helps alot
Love your channel
Thank you!
Hello guys! I’am new to this and have watched a ton of your videos.. im going to make my first mead soon (hopefully this next week). My wife really likes blood orange is there a recipe or have you ever tried a mead or cider with blood orange?
I am glad that you are up and around and feeling better.
I hate stirring so I use the juice and make a simple syrup. Also I prefer a still cider so people can add sweetening to their own preference. Also I use a soda stream to quick carbonate a bottle at a time. Large batch goes in a keg at 12 psi for a couple weeks.
Could you explain how you use the soda stream? I find residual sugars etc make the cider/wine/mead foam up like nobody’s business and the only time I tried my hand at it, I ended up baptising myself and part of the room. Epic mess, as the stuf I was carbonating was red fruit based. I’d love to know how you do it as I don’t have a kegging setup.
@@eddavanleemputten9232 I keep the soda stream bottles of whatever I'm carbonating and the soda stream in my kegerator overnight. 3c or 37f. I also remove bottles or caps vety slowly. I have a white stucco textured wall that has a purple pattern on it. Cold works warm sprays!
@@ricksigurdson2016 - Thanks! So you refrigerate, then carbonate the brew. That makes utter sense.
I didn’t mean when you open the bottles though. I mean that my major issue seems to be when you’re actually introducing the CO2. How much do you fill the bottles? Lower than the soda stream bottle’s fill line? How many ‘pumps’ of gas do you introduce and if doing several pumps, do you wait in between additions? How long before you take the bottle out of the soda stream maker to screw on the top? Once the bottle is out and closed, it’s more a matter of storing them cold and waiting for a while, then opening carefully. That makes sense as well.
@@eddavanleemputten9232 To the line and for me 2 quick shots. When removing I just slow crack it. I also finish by screwing on a bottle of water for quick cleaning.
@@ricksigurdson2016 - Thank you! I’m going to try this! Wish me luck…
This was looking like a really good video. 1.004 can give almost 3vol of co2, if it were to completely ferment out with the priming sugar that’s over 6vol. If those bottles stay out of the fridge for more time the bottles will likely explode.
You would be right if we had not let it sit longer and it’s stable on its own. There can be non-fermentable sugars in juices and that is very likely what made it stop at 1.004. They have been sitting at room temp for two weeks and all is well. If they were going to explode, they would have. Also… our 28g priming sugar is about half the highest amount used in some beers. That means even two or three more points of fermentation likely wouldn’t put this past the safe zone for carbonation.
Love it.
i love your videos but what impresses me most is your wifes opinions are very knowledgeable and you can tell that she is knowledgeable lot of time in same situation when the wife comments its not great I am a newbe but having fun and starting my own meads you two remind me of me and my wife,for the kidding and the fun you have together. My wife just passed in february and having a hard time and really missing her but i enjoy watching you having fun together and don,t forget to tell each other you love each other because the way life is you never know when its the last time you will see eeach other.
I am really sorry for your loss. I can't imagine what I would do without her...
Thank you for providing my next project. The basic cider I made from your recipe turned out awesome, everyone loves it and I still got about 15 liters (3.3 gallons) left to get me over the cold days.
I got a question: Could I use jarred black cherries (also from the store, without stones) as well?
I'm asking because these are more common in Germany compared to the Juice (which often only comes as a 25% nektar)
Juice is easy, awesome, great and tasty.
Whoever doesn’t like it can do the work I’m not.
I’ll buy juice without the ites and ates everytime I’m all about easy
This is my next brew. Sounds AMAZING!!! What would anyone's thoughts be about fermenting with a ginger bug?
I made a green tea mead with 71B and prunes that was awesome and I keep making. Give it a try. One of the few things that is good pretty young
I have tried prune juice wine before.... let's just say it didn't work out so well, lol.
@@CitySteadingBrews I think that I recall you saying something in a video. I added two since I was out of raisins. Not sure if they had any effect or added much.
Btw , your videos gave my wife and a new hobby through the pandemic and a new interest to enjoy together going forward. Cannot thank you adequately.
Goop is good!! Make Goop great again!!!
I'm going to try this, it sounds very good... if you are ever up this way you will definitely want to check out The County Cider Company in Waupoos, Ontario. Their ciders are fantastic!
That black cherry juice is the exact same juice I'm using for my cherry cordial wine. Just waiting for the infusion (cacao nibs, vanilla extract, amaretto, neutral spirits) to fully macerate.
So last fall I raided my buddies 3 pear trees to make pear cider. It wasnt too horrible of a process...cored the pears, fed them through a meat grinder, then put in a fine mesh bag...will be doing a couple 5 gallon batches of it this year.
So focused on the stirring the "Kablooie" scared the bejeezus out of me. Thanks I needed that wake-up call. Lol
Whoops, sorry!
My go to cider is just 4 gallons of store brand juice and a gallon of spring water. This gives me roughly a gravity of 1.040. I will ferment with Nottingham and it will finish between 1.006 and 1.009. I will backsweeten in the keg with apple juice concentrate till I have roughly 4.5% alcohol. It is very refreshing during the summer. The key is to ferment around 50°F, Nottingham will give weird esters I can only describe as tasting like Scott's Plant Food if it is hotter than that. I have tried wine yeasts like Cote des Blanc but they dry out too much and leave very little flavor. WLP 775 works well but I still prefer Notty since it is dry and rather shelf stable, and I only make cider when Kroger has a sale on juice
Robatussin red..😂😂😂
Def gonna try a cider..1st mead is fermenting great...👍🏾👍🏾
You guys should add a "The Goop Is Good!" t-shirt to your store. Maybe with a juice bottle on it. I'd buy it.
Started 1 gallon mixed berry cider last night with yeast nutrient and 71B yeast...practically blowing the air lock off it today, never has such a great start when making wine
Love these videos. I'm new to this channel, and I've tried your beginner's honey mead as well as your jalapeno mead. Both were so good. I'm a beginner, so this may be a stupid question but what makes this recipe "carbonated"? Thanks again for the videos!
We bottled it and performed a small fermentation in the bottle capturing co2.
Is it strange that i really want to get into brewing even though I don't drink very much? Great stuff as always. Oh, and I miss seeing the dnd books in the background.
Wait, i caught a glimpse of the books, all is good and right in the world.
They are still there, lol.
I’m not a big drinker myself and neither is my daughter. When we have company (which isn’t often) or when we’re invited somewhere we do enjoy the odd drink -maybe a glass, two at the most. I’ve been home brewing for over 30 years though. That’s the fun of home brewing: you don’t need to make enormous batches and you can pick your bottle size. I tend to stick to 1-gallon to 2 1/2 gallons batches maximum and bottle in 25 cl to 33 cl bottles. One bottle is just enough for two small drinks: 1 for my daughter and 1 for me. Not drinking much also means most for brews I have at least 1 bottle left that reaches the 1-year mark and some up to 2 or 3 years, the tasting notes of which I add to my brewing notes. I’ve upped my amount of fermenters and brews a bit since the pandemic slowed down because a lot of my friends have discovered my brews and they seem disappointed when I don’t bring at least a few when I’m invited.
Not being much of a drinker doesn’t mean I don’t use alcohol in my cooking either. A lot of fruit wines, leads and ciders are great when used in cooking. Whenever a recipe calls for wine in a marinade or sauce, I check my stash for something that might fit the bill and I usually find something.
I’ve also started brewing specific meads, wines and ciders to use as presents for the holidays: one or more half-sized bottles (corked) with a pretty label on them, with a bag or two of home baked cookies and perhaps a small item, sitting in a basket and a bow on top makes for a present that’s very much appreciated judging by how fast my friends and family return the empty bottles with a hopeful look on their faces. That, and how interested they are in finding out what I’m brewing next.
Before the pandemic hit, I was mostly brewing for personal use only. That meant a 1-gallon fermenter would get set up by the time I either started drinking my first bottle of the previous batch, or as soon as I’d bottled it. Roughly 2-4 batches a year with less than a gallon of yield per batch, some times as little as half a gallon. A fermenter doesn’t need to be full at pitch, fruit takes up space, and there are ways to avoid oxidation when fermentation is done. Now I’ve got 2-4 fermenters in various stages going at any one time and tend not to even look at a bottle before it’s almost a year old, and I’ve started to add more intermediary steps like adding fruit to secondary, then tweaking the end result by oaking, etc. Added to the ‘need’ for bigger output as my product has grown more popular, my daughter reaching drinking age it meant more brews. The perk to that is more variety in my stash.
It all depends on your brewing pace and output, and what you do with it. So: not strange at all!
I drink very little myself. Here's my suggestion: make fewer and smaller batches. You can make 1/2 gallon/2 liter batches, or even a single bottle at a time. And once you know what you enjoy, make only those so you don't have leftovers.
I make a cyser with apple juice, Wood's boiled cider, apple pie spice mix, honey, and oak it.
Nommmmmm
I used Cherry Juice, half cup sugar to get 1.090 add 1/4 nutrients and a bit of nottingham ale yeast. This is a 1 gallon batch so I hope it comes out good.
CO2 is tricky. low temperature above freezing point will increase its capacity to dissolve in liquids but once the liquid freeze into crystal it will split and greatly increase volume.
we tried to do winter camping as kids. brought bottled pepsi, didnt go well.
Just finished putting together 2 gallons of this. Surprisingly, I had to search for an apple cider (cloudy juice) that did not have preservatives in it. Cider from local orchards twenty minutes from my house had them in it. Kind of disappointing. At any rate I found some and the same brand of cherry juice. Can't wait to see how it turns out.
Newbee here just made my first Concord Welches Grape juice Wine Yesterday, I put 7 grams 2 teaspoons of yeast by mistake Lol. But we have Bubbles🤸♀️🤸♀️🤸♀️🤸♀️🤸♀️ ahahahahah
Lol.
Still have my Bucket of Sanitization and I'm sanitizing Everything, might throw in washer with towels ahahahahah 🤸♀️🤸♀️🤸♀️✌😁✌
Lov yall.
*KaBlooie* I'm watching this at 8am in Alaska and you two startled me with the whole over carbonated bottle bit. Lmao
Hey you guys! awesome video. i was thinking of making my own cherry cider at some point and this had been hugely helpful! i was just wondering what the first thing you added to the juice was. you called it 'fermato' and i wasnt sure whaty that was, is it like campden tablets or yeast nutrients? thanks you guys keep doing your thing! :)
Fermaid-O, it's yeast nutrient.
Gas is more soluble in colder liquids, so that is why refrigerating your carbonated brews helps.
Tito's vodka 50ml shot bottle makes for an alternative airlock fluid. Takes up very little space and lasts for a ½dozen brews.
But Tito’s is good vodka!
When you use the flip top caps with the seals, they will burp if they build up to much gas. I use they all the time and prime then bottle and have never had an explosion.
Have never done cider yet. Do I have to stabilize or pasturize if I am not backsweetening
I'd like to try this with pomegranate.
Heve you ever experimented with Kveik yeast? I've upped my game into beer, and decided to try my new fermenter with a batch of cider and some Kveik yeast. It went from 1.052 to 1.000 in about a day.
I just started this one, but added some sugar to boost it more into a wine than just cider
Das goop is good!
I like starting with fresh fruit for everything except apples. There are good options for apple juice, like Musselman's. But for anything else like strawberry, all the "strawberry juice" I see in the stores is mostly apple juice mixed with a little strawberry.
Man, Odin himself sent you! I told my wife yesterday i really need a recipe for this amazing drink. Aaaand there you go😂 huge thanks!
Glad to be of service!
Hi, you guys are doing great. Question do you have a spot somewhere with links to all the products you buy for supplies, like large mouth fermentation bottles and so on thanks. If not add a links to products spot. 😊
In the description of every video and on our website :)
whipped up a six gal batch of cider this morning... 3qts of Nature Blessed pure apple concentrate... Wyeast 4766 liquid cider yeast... OG 1.045
Hi Guy's,
When it comes to carbonating a juice-based beverage I use approx 8% of the volume of the same juice thus keeping everything as per the original brew and usually get a bottle or two
extra in the process, might be worth a try.
Locally we get a "mixed berry" juice. It's a blend of apple and/or pear, black currant, raspberry and strawberry. With a squeeze of lemon, it makes THE BEST cider I have ever made. I'm way too lazy to clean up properly after crushing a whole bunch of fruit for the juice and our 50 year old steam juicer is starting to give a bit of an off flavour when used, so most all of my ciders are made from store bought juice.
You should write the weights of your containers for tare values. Then you can accurately get your volume. Weight in grams/specific gravity = volume in mLs😊
Is there a way to make home made yeast nutrient?
I thought I"d seen something about taking older yeast...used yeast and baking/drying it out in the oven, killing it, etc. But that this made for good yeast nutrient.
Is that a thing?
Thank you in advance,
CC
Back in the late 70s and early 80s, while living in England, I ran across a cherry cordial, a 'fortified wine' per the bottler, called Dansk Kirsberry. Today it is referred to as Kirsberry Cherry Liqueur or Kirsberry Cherry Specialty Liqueur. Whatever, a rose...
After creating a few 'dead soldiers' with our British neighbors, the figured that the cherry does have an altogether non-sweet body that can still leave some very nice long notes with a smooth brightness (brightness may be a bad term here, buty it was a cordial, after all. But, I can see it effecting this cider similarly. If you ever run across the curvy Kirsberry bottle, preferably with the tiny brass wine cup impressed into a recessed cork seal, do avail yourselves. You might find some room to expand your cherry and dark cherry blends.
Cheers!! 🎄🥂
If you decided that you wanted it to be a little sweeter, how much more sugar would you have added to it to back sweeten it?
triying this with Aldi's pomegranate will it ferment 1.046 starting.
Hello, new here and wachting your videos.
To carbonate it only need sugar or something else more?
Keep up the good work💪
ua-cam.com/video/ZnFMPJ5vGTA/v-deo.htmlsi=OAWNYMGQRTd0kn9o
This looks really good...Is there an alternate yeast you would use if you didn't have the Safale SO4 yeast? Lalvins or Red Stars?
You can use whatever yeast you have available. There will be slight flavor differences depending on what yeast you choose and watch the final ABV.
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.
I don't know if I missed it, but did you use juice from different species of apple? What do you think of using "farm" apple juice (cloudy)? I ask that because of the type of juice I have access to, but also the addition of stonefruits, which are incredibly difficult to find... I would be producing the juice myself. Love your videos, you two are awesome!
We used Kirkland apple juice. If you can get fresh juice from an orchard, use it!
@@CitySteadingBrews Thanks, I appreciate your reply! The passion that the two of you have for making a quality product is so delightfully contagious! Thanks for educating us :)
Iv done a cranberry juice and fresh black berry, and a 2 pounds of sugar, it did take a month, and left for a week to settle in bottles, and wot a kick,,it's very much like cranberry and vodka,,my be a bit to much vodka,,,and after 3 glasses it feels like it as well ,,,,,,meny thanks for all your knowledge shearing.
Living in the PNW we have tried a boatload of different ciders. Unless you're specificly using cider apples using whole fruit really doesn't make a huge difference and most cideries are just buying juice from the orchard. There are really quite few nationally that are brewing "traditional" ciders.
True!
Hey. Trying to get into making cider andnnead. Fermaid O is super difficult to get in europe. How critical is it? Are there substitutes?
And great videos ... totally hooked... 😂😂
It’s important to use yeast nutrition. I haven’t heard of Europeans having a problem finding it though.
@@CitySteadingBrews reality is I just cant get it for this weekend... and I have everything else! Haha
But i have 6 fermenting jugs so i can atleast do one or two this week.. haha
And all this because i stumbled upon your channel!! Haha
Thanks for all thw videos!
First off, love the channel. I'm new to homebrewing and I've been binging your videos. I decided to tackle this recipe for my first brew. I followed the instructions exactly with the exception that I used a different source for the cherry juice, but made sure no 'ites' or 'ates' present. OG started at 1.061 and I used Safale SO4 yeast. After a week, the airlock activity ceased and it was 1.010. I waited a second week and the SG is 1.006 with neutral pressure in the airlock. I'm not sure if this is stalled or there are non-fermentables present. My plan was to carbonate this, but I'm worried about creating a bottle bomb if it's just stalled. Have any advice on how to proceed?
Just saw this. Sorry. Sounds like a bit of a stall tbh. Best bet is let it go a while longer and if it still won't ferment, maybe new yeast? Otherwise it won't carbonate either.
* does open fermentation in stainless steel stock pot quietly in the corner of the class room * Juice is also convenient skipping the chopping, freezing, un-thawing, tablets crushing...thing. Some of that cider they sell in glass jugs is extra tasty with sweet-slightly spicy- juicy flavor.
I just made my own batch of this and it went dry in 4 days! Holt ferment batman!
I think next batch Im gonna buy some tannin for this stuff because it could use more of a pucker
Black tea works too.
You can backsweeten carbonated liquids. Just use sugar or erithritol syrup.
You're very likely to lose carbonation but you can.
OMG. Poke and Hope!! Now there’s a T-Shirt. 😂