Our BEST Blueberry Cider Recipe! (super easy too)
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- Опубликовано: 29 июл 2023
- This is our best blueberry cider recipe. Super easy, VERY delicious. We have made many blueberry brews, and the last cider had an off smell. We can only guess it's due to the oak we used not being fully "disinfected". So... we tried a different approach, no campden tabs, and no oak. I won't spoil it for you but... this is a really good blueberry cider!
Ingredients:
4 quarts (3.785 Liters) Lakewood Organic Apple Juice: amzn.to/3rQHz7L
2 lbs (.907 kg) Frozen Wild Blueberries
2 Lemon Swaths
3 grams Fermaid O: amzn.to/3DAuDp1
1/2 Packet Safale S-04 Yeast: amzn.to/47731oV
Additions:
Back sweeten with Allulose to 1.034 gravity reading: amzn.to/3Od17KW
1 oz (28 grams) Sugar for carbonation
"Insurance" Yeast
Racking Video: • Racking Homemade Mead,...
Brewer's Friend Priming Calculator: www.brewersfriend.com/beer-pr...
Bottling Video: • How to Bottle Homebrew...
Two Warrior's Meadery: www.twowarriorsmeadery.com/
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pH meter: amzn.to/3OAtHqW
1 Gallon Wide Mouth Fermenter: amzn.to/3Od1Coi
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Хобби
Watching you two has caused me to invest about $300 to start my own brew. I adore you two. Quirky and weird ❤
I resemble that remark.
I have paused and went to Amazon app at least 4-5 times….
I love quirky and weird❤❤❤
Same actually, watching all your videos and putting the links in your vids has made me spend about $400 on things. Very thankful for the help you guys provide and the new hobby!
ha. they did the same thing to me. my blueberry wive is bubbling away.
i like hearing the cats. this show is so nice and calming.
It is absolutely safe to let a half-bottle carbonate, but you are likely to get a half-carbonation. The air above a carbonated drink is a spring, and carbonation needs it to be compressed. Too little air space and the air gets very high pressure and can become a bottle bomb if you added too much sugar. Too much air space and the pressure doesn't rise as much because more goes into compressing the air.
Hey. The sanitize the scissors guy... his mind was in the right place. Kudos to him. He will learn as he goes. He'll learn what corners to cut after time. But ill bet he'll has a lot less botched batches than the average homebrewer. Good for him😊
Happy happy, joy joy! Happy happy, joy joy!
You coveteth my ice cream bar!
thanks for your service brian.....i was in the 101st Airborne from 1979-1991...air assault soldier!!!!!!!
Another gem of a video....
Very interesting learning Thank you very much !!! Good luck !!!
I like the new carbonation method. Thanks for the video guys 😊
Thank you for your work.
My pleasure!
Great video, and thanks for using the PH meter. That helps me!
Big fan of this!
Love your blueberry recipe!!!! I"m all in making ciders my friends! Thank you.
Great inspiration! Thanks for all you guys do!
Thanks for watching :)
I haven’t made a brew in almost two years… I just love listening to the commentary. KEEP IT UP!
Just found your channel. You guys are fun. Also that recipe looks yummy. I think I'll give it a try.
Well I have to try to make this
You guys are adorable! Very enjoyable to watch, and informative. So, thank you 😁
Thank YOU for watching!
LOL Ren & Stimpy quote...very apt in this instance!
Mine came out great aged about 8 weeks. Followed the recipe. Thanks
I absolutely love you guys and you Visio’s!!!! I’m new to the wine making world. I need all the help I can get from you!!! Thanks
My mom makes absolutely DELICIOUS blueberry lemon cinnamon preserves. I could see you guys enjoying a similar flavor profile in a brew.
I will be making this tomorrow. I made the apple bochet last weekend and it already tastes great. I normally brew beer and needed a change.
Hello guys, this looks incredible. I’m going to get some supplies tomorrow for my next few brews and this will be one. It looks nice and easy and from your reactions it’s delicious. I’m going to try the carbonation technique you used here. What an easy video to watch. Very funny and great info. Cheers guys 🇦🇺
I appreciate the pH reading. Info on acidity is hard to find, and having a value paired with a result is super helpful.
You two are amazing! Definitely have me itching to get started fermenting something!! Thanks for doing what you do!
You are welcome!
Hahahaha!!!! "I HAD A BAD EXPERIENCE!" Such a great movie... Thank you for that. I love it when I get your references :D
I haven't tried blueberry cider yet. I am going to try I think.
Awesome video, lots of great information as well as fun and humor! I don't mind the cats if they appear, and y'all having fun is so infectious! Made me smile and laugh with you. Love love blueberry, it's in my top 3 favorite (mango, blueberry, watermelon) fruits so this recipe is wonderful.
Happy to hear it!
Watching you two always brings a smile to my face. Thank you for doing what you do, I have a LOT of backlog to catchup on, and I intend to get through it. First ever batch of mead has been racked, second batch will be underway in the next week, all thanks to your teachings and advice
Happy to help!
To me the cats add that home love feeling...
That’s was pretty great. Yea I’ve had issues with natural carb. And I even got a small keg and it works better but I can’t bottle from it. It loses carb fast.
Definitely going to try this recipe! Though in my case, I think skipping the carbonation steps and just using a soda stream to carbonate when we serve individual pours would be easier.
Last fall I made a straight apple cider using Safcider AC-4 for primary fermentation, but it was 3 months later (racked 3x, including off one cold crash) I had none left to add for carbonation, and used a Champagne yeast- Red Star Premier Cuvee because that's what I had on hand. I was very pleased with the results. Crisp, fruity, and with great carbonation. You've inspired me to try an apple/blueberry using frozen wild berries. I had tried once before using a blueberry concentrate, and It was not optimal.
great vid. I need to figure out that co2 side. I'm a carbo addict. Maybe I'll try on my skeeter pee that's in ferment right now
Just want to say you both rock.. there are many people who make wine vids but never go over the why and how's Like the two of you do. You explain every step and show the failures (few and far between) which is why you are my go to on wine, ciders, and meads.
Thanks a lot for everything you do and all the work that goes on off the camera.
Shane A
Chelsea, Maine
Thank you, Shane! We truly appreciate the kind words and appreciation.
I recently got into brewing my own mead and cider, I love how to the point you guys are and how informative you are in every one of your videos. You guys have really helped me learn the craft and essentially held my hand through the scary parts like racking and gravity readings. Would you guys consider making any videos on brewing beers like lagers and ales? I'd like to try my hand at those.
We have many beer videos!
Just found your channel and watched both videos on Blueberry Cider. I loved your videos! I found them to be not only informative but also very entertaining! I suspect that the Brett funk you were getting from your first brew was most likely due to the oak addition. Whenever I have used oak, especially "used" oak, I like to sanitize it by boiling(which I suspect you did) and then adding it after fermentation instead of at the beginning so there is less "food" and a decent alcohol level to suppress any yeast or bacterial growth. Just a thought. Anyway, keep up the good work!!
Derica's Ren and Stimpy Robin Höerk reference made my day.
I finally opened my blackberry cider it tastes pretty good for being my first one but it has a off flavor I can't place it has a slight funk is how I would describe it. This one looks good
I think I may do this recipe next! I love blueberry cider! 💙
Just went to Maiden Rock cidery and orchard and had their Crabby cider. It's made from 100% mixed crabapple juice off their trees. As a cider hound seeker, I thought 8t was the best pure apple cider I've ever drank. They somehow got the essence of those apples to shine through. Bad thing was that they hadn't bottled any yet, so it was just an in-person experience. You all are getting me close to try my own, especially with that choco pomegranate wine. Yum!
this has come at a perfect time.... i have 4 meads on the go and got 1 bucket free, sooooo Cider it is :D
Awesome!
Fantastic video! I love watching y'all and I am excited to get started brewing myself! I know y'all've done a fruit punch wine, but have you thought about a Tiger's Blood wine? The flavor profile of Tiger's Blood is strawberry, watermelon, cherry, and sometimes coconut! Could make for an interesting wine or mead!
We could add it to the list :)
I love the blueberries from Costco. I've been making wine and mead with them. Now, I'll be making cider. Thanks guys!
They are really good :)
Looks lovely!! For me, where I live, we have lots of fruit growers and beautiful produce in season, so I pick or buy fresh blueberries (and other fruit) and freeze them for brewing, and I freeze fresh pressed cider when I can for this purpose also. I never use Campden tablets anymore - I am still bitter about the gorgeous colour of my strawberry-rhubarb wine that was totally RUINED (bleached out) by adding Campden a few years back lol. I would rather take my chances with yeasty-beasties than do that again. My latest strawberry/blueberry/rhubarb wine is a nice dark red-pink colour and should age nicely!
For 1 gallon batches I have a mini keg that fits in fridge and I can pressure it up as much as I want and serve it directly from the mini keg while it sits on the fridge shelf. I know that doesn't complete the video cider bottling video but for your own drinking of the brew you can actually unbottle and put in keg and drink from the mini and no one has to know. 🙂
I did a cherry (20%) cider each week for 1 year to learn brewing ciders..... now I'm using hops in my cider.
I'm thinking it would be almost as good without carbonation. This looks really good.
Thanks!
After watching your one year Ikea video, I thought it might be fun for you (Okay, for us to watch.) to make a second batch of a brew, same recipe, that's coming up for its one year tasting to compare the new vs the old.
Well… interesting idea! Thanks by the way. I suppose we can see what is coming up in a few months and remake it…
Super vidéo ! Being a french retired in Belhaven NC, after doing apple cider with some Friends at Sainte Mère Église in Normandie for over 10 years, it IS better to taste any ciders (like beers!) Not too COLD, and you may have more fizz and carbonation, don't change 😂
Going to try your recipe only need to translate to the metric system 🤷🏼♂️☺️greetings from Europe 🤙🏼 love you guys
Been binge watching your videos for a few months, just now decided to drop about $250 on some brewing gear :D very excited to get into home brewing. Thank you both for the content!
Welcome!
Finally got my first batch of this recipe started last night 8:30 Fermenter in pan. Used full package Safale S04 and 2.5G Fermaide O. Last minute remembered need to add black tea! Stirred in very slowly but still hot. Fermenting started within an hour, supercharged airlock this morning! Thx again for a successful start to this great tasty new hobby. Youtze 2 rock!
Brian checked website and Amazon can't find affiliate link for larger Fermenter. Got one?
did you edit out a snorting laugh? You two make me happy. I made a blueberry mead based on yours and it turned out great, I'll try this one next.
Maybe? Thought it was a cough.
Absolutely love you two! I've started on my first project because of watching you. A apple/pear/raspberry cider to start! Why also raspberry? That was the condition my fiancee set for me starting this hobby 😂 going to go a little nuts pretty soon and buy at least 4 more fermenting bottles because I looooooooove mead!
It’s always good to keep significant others happy!
Found your channel a week or two ago and I'm loving every video I watch, you guys are lot more genuine and real than a lot of other RUclipsrs and I really appreciate that! Stupid question maybe and I'm sure its been answered before but is this something I could do in a store bought apple cider jug or does it have to be done in a wide mouth jar? And if so why? What's the difference between using a wide mouth jar vs a small? Thanks for the awesome vids!!!!
You can use the jug it came in… but glass is safer. Less leeching of plastic into the cider. Wide vs small mouth really doesn’t matter unless you are adding or removing things that are larger than the opening :)
I do half bottles with carbonation with beer all the time. I use them as testers to see if the priming worked. I only let them sit for maybe 3-4 days and then pop it open. If i get that delightful pop i know its working and the others are carbonating nicely.
There is more room for pressure in a half bottle, but there's also less brew, so it won't make as much CO2. I think its safe, as long as your bottle is good.
I just bought a starter kit and all the testers bottles and Sterilizing mix To make my own Wine And cider ❤ Love your Show ! . Found You both on utube watch alot of your shows this weekends. both are knowledgeable in making homemade Brew. 😋 Just retired And have been wanting to do this .Blueberry cider sounds yummy Good 👍
Awesome! Welcome to the hobby!
I am going to have to try this one. Blueberry is my jam. Might I suggest watermelon for a nice summertime brew. I made a watermelon wine last year that i am currently enjoying the heck out of.
Care to share your recipe? I know watermelon can be difficult to work with. I have a 5 gallon batch going now using watermelon juice from Arizona brand and hoping it works!
I don't even drink. Why did I watch this entire video, after watching the entire other blueberry cider video? Cause you two are neat and funny. And you make it sound so good that I almost wish I did drink.
Lol, thanks :)
I think the sanitized scissors thing comes from a lot of the pre packages kits you can buy. They always mention sanitizing the scissors in their instructions. If Red Star would just make packets that rip we wouldn't have to worry LOL! Can't sanitize it all folks just do what you can! Can't wait to try this recipe!
Yup! But… I still don’t sanitize scissors for opening yeast.
If we used regular sugar, it would ferment again. That, combined with trying to carbonate would continue to ferment until the bottles exploded due to pressure buildup. So by using a non-fermentable sugar, we got a safe amount of carbonation and a good sweetness level.
I have a Whibos! White bucket of sanitization. But it works. I put a screw on lid on it and sanitize like a wild man!
man just wanna say thanks, I never thought about good bacteria and how preservatives can mess your good bacteria up by drinking store bought wine.
I like making moscato from apple juice. not sure if its really moscato but its apple juice from sprouts, flechmans yeast and granulated sugar. paw paw’s recipe but with sprouts apple juice is the only difference.
It’s “technically” apple wine as moscato is made from a specific type of grape, but it’s homebrew, so… not that important.
Love the cider videos. As far as sweetening and carbonation would you be able to sweeten to taste, then pasteurize, then add the 28 grams of sugar and “insurance” yeast to get it to carbonate? Love your guys videos, I watch 2 or 3 a day.
Once you add more yeast your pasteurization doesn’t mean anything.
I've truly enjoyed watching and learning from you over the last year and a half. Including adding to my vocabulary with derica created words. The only problem is that when I view other channels I have difficulty biting my tongue. I recently watched someone make a wine from table grapes, water, various spices, bread yeast, and enough sugar to choke a horse. They go on to say that it is ready to drink after 3 days and that it is 10% abv and ready to bottle. All without using a hydrometer, mind you. O.M.G. After getting a hold of myself, I sometimes give a brief explanation of why the information is not entirely safe and or accurate, and then direct them to your channel in the hopes of clearing things up and saving them from themselves. Oh yeah, great video. Highly recommend using frozen wild blueberries. Took my wines to another level in regards of flavor and color.
Yeah… a clear understanding of fundamentals is important! Thanks for sticking with us :)
Hello! Love your channel! You guys got me started on making mead and it’s been fun. Quick question for you if you don’t mind.
I started my first batch of mead about 10 days ago. It’s fermenting just fine but all I did was a standard “plain” mead. I didn’t add any yeast nutrients due to me not having them yet. Now that they showed up, can I add it to the brew although I’m 10 days into fermentation?
Ten days in there’s no need. Should be close to finished.
We love your guy’s videos! We just got into homebrewing cider, would you guys be able to do a video showing the calcuation for how much sugar is needed to carbonate? 🍻
There are calculators online. Generally we use 1 ounce per gallon but we are testing using 1.5. That is the range that is safe.
@@CitySteadingBrews Sounds good! Thank you so much!
Juicing apples yourself tastes so much better than store bought in my opinion. I'm including concentrate.
Done several different tests over 3 years.
Fuji apples produce the best Cyser I've personally had.
I don't doubt it. Fuji... heh, my favorite apple!
YES! 🙂
1st time commenter...Great content btw. I constantly have something brewing at the house. I can say the only time I've ever used a campden tab was in a watermelon wine and I swear it gave it a funky smell. Tasted great but I couldn't get over the smell. Wasn't rot or eggs, just some weird funk. I've been scared to use them ever since.
Hmm… sounds familiar!
Nice Christopher Walken impression! Wow!
Heh, that wasn’t even a good one!
Just tried upscaling this to a 5 gallon recipe. My first brew, hopefully all goes well.
For your first, I would have stayed at a gallon, but best of luck!
Another great video. I seem to be saying that a lot, cause it's true 😁.
I'll be looking for a bunch of fresh blueberries now.
I searched for information on carbonation and partial bottles and the majority of replies said there should be no difference between a full bottle and a partial bottle except a possible bitter taste from excessive carbon dioxide in the container.
I've never had a problem when carbonating and leaving headroom. But I'll also add, I've never made anything with strong carbonation because I think soda and beer are way over carbonated 😊👍🙏❤️
Thanks!
Thinking I need to try this with blackberries. I like carbonating with a can of condensed apple juice and using a test plastic bottle to gauge carbonation. Refrigerate bottles once plastic bottle is tight. Never had a bomb form
Just FYI, refrigerating will not actually stop fermentation. But it's about the same amount of sugars we add since most frozen apple juices are about 30g of sugar in 10 ounces.
Absolutely love your videos !! A lot of great information , my girlfriend and I are gonna be making our first brew soon . Been watching for months now and always find ourselves watching your channel ..
just curious when carbonating , in your opinion do you get better / more controllable results from natural carbonation, or pasteurization followed by using a priming sugar ?
Our first brew will be 5 gal batch of mead but gonna split it in secondary to one gallon fermenters to try some flavor variations , super excited …
Thanks for all the great information :)
You can't pasteurize then use priming sugar. It won't ferment. If you then add yeast... ANY sugar will ferment :)
@@CitySteadingBrews thank you .. not sure how I came to the conclusion I could ..
It's all good. I had that thought once too!
Was like... wait... why haven't I thought of this bef.... oh... right, that's why.... :)
I tend to use kveik voss for my ciders. It's great since I don't have great temp control, and the orange/citrus notes tend to pair well with it, in my opinion. Just an idea for newbies if they don't have much in the way of temp control
My only issue with kveik is the price. Most new brewers are not likely to spend $10 for the yeast for one brew.
@@CitySteadingBrews that is very true. I've had pretty good luck with only pitching half a packet per 2 gallon batch, as long as I make a starter for it. Then I save the other half using your patented folding technique lol. Amazon usually has a 5 pack of the dry kveik voss for 20-25 dollars as well. Thank you for your input! Your videos helped me get into homebrew in the first place
I've been binge watching so many videos... just started my first mead with your recipe of 3 lbs of honey, 1 cup of black tea, 2 oz of raisins, water and some yeast. Super hyped!!! Thanks for all the videos you guys do! I definitely want to make some cider now! Is there a way to make make fizzy cider with natural sugars?
Yes.
We show it in the cider videos :)
@CitySteadingBrews well, looks like it's time to binge some more! Lol
I'm just here to like the video!
First?
Editing later, after watching. LOL
EDIT: Awesome scores!
Last week I took sole of my meads to a farewell party. All were melomels, finished on the semi-sweet side. I live in an area where mead is a virtual unknown. Almost everyone who tasted them came to me telling me they tasted my ‘cider’. Every time I told them what I brought was actually mead. THEY LOVED THEM! The person for whom the party was took some with him to have his mother, who is from a family of commercial wine makers in Italy. He wanted her to taste my product. A few asked me if I was willing to sell them a few bottles. Nope: it’s illegal and that’s a risk I’m not willing to take. One of them however was so taken with my melomels he kept insisting. So we’re going to trade skills. My melomels for his woodworking. Happy days.
Next time all of us get together I need to have a few ciders to contribute. This one needs to be in the line-up. That means I’ve got work to do. Happy days!
Lol
I just got my hands on some blueberry honey. I am thinking about making a blackberry mead with it. Still new sorry if I get the terminologies wrong.
You're fine. Good luck!
I hope this has a one year taste test. It will be epic!
I think we put some away.
Awesome! I need to do that too instead of drinking or giving it all away! @@CitySteadingBrews
Our locals Costso's (yes there are two nearby) have been out of Kirkland apple juice for about a year. You can order it through the app though and have it delivered to your door. We found that a dozen gallons is enough to get free shipping.
Thanks for the tip!
Love this recipe!! Since you guys have the larger 1.4 gal. bubbler , will the recipe need changes to be made in a one gallon fermenter or is it close enough not to affect the end results too much??
You may have to scale down a little.
This looks amazing!! My neighbour has an apple orchard, I’m going to pop by today to see if he has any of last year’s cider left so I can make this!
Allulose isn’t available where I am, what would be your second choice as sweetener for this brew?
Erythritol? Or use sugar and pasteurize?
I've only used Mangrove Jack's Cider Yeast M02 yeast for making the ciders I've done. It was recommended by our local home brew store. So far, I really like the results over the last 3 years of cider. I'd love your opinion on it! 😁 I just made a batch of cider with Transparent apples and Lambert cherries out of my yard. Holy crap! Did it work fast and furious! 5 days of the air lock burping every 1-3 seconds until my SG was 1.001. Rack, back-sweeten and pasteurized at about 6% ABV. I'll let you know next summer out of the keg & keezer. The packet states: "A high ester-producing cider strain imparting wonderful flavor depth, reveling the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders." From the back of the pack: Attenuation (95-100%) Flocculation very high (5/5) alcohol tolerance 17.5% (out of Auckland NZ packed in the UK). BTW, I still want to make a huckleberry cider... Someday!
I have yet to use M02, but we did use M05.
Hey there i started homebrewing the same time as you , i discovered your videos and have watched them weekly ever since, as a Brit and a big cider fan, dissapointed to see another failed carbonation attempt, my own opinion obviously,,
My rule of thumb that has never let me down once in 5 years, 10g of sugar per litre of must, for a Us gallon i would go 40g, try it once, if i am wrong i will eat humble pie,
Keep the videos coming, one of the highlights of my week
A bit more sugar might not hurt. 40 g vs the 28 we used should be fine. Our channel started 5 or so years ago but we started years before that. Just simple stuff.
You are both an inspiration, always pushing boundries, i have recently done an appel cyser methaglin that
I am going to fortify it with apple jack daniels for a tasty Xmas drink
I live in the Shetland islands in the uk, check us out on google
Sending love from one of your most remote fans ❤
Do you guys have a video that has a mix between ale and mead? I remember reading the vikings drank it as one of their drinks and I wanna try it
ruclips.net/video/2i3_oQXqyI8/видео.htmlsi=eHjnhS3kUuFyryjn
I've found a vanilla bean can emphasise blueberry, a bit like your cinnamon addition did to the Vikings blood. Seems like in this brew you didn't need it but in the future or anyone watching with that issue, that is a potential solution
I have seen some talk about using the "soda stream" to carbonate beverages instead of doing a natural carbonation. Have you heard of this technique or has anyone in the community some insight into this, any information would be appreciated. Keep up the great videos and informative content. Thanks
Some say it works but others say it makes a mess. It voids the warranty and can damage the machine too.
This looked really beautiful and it's for sure a recipe I would try to replicate, with a little twist. Here in Sweden (and in many parts of the northen parts of the world) we have bilberries instead of blueberries (but we still call ours blueberries). Also called "Nordic Wild Blueberries"...
Actually it would be fun to see you try this recipe with those, to see how you would experience the difference, if you somehow could get your hands on some. (they're difficult to transport, at least fresh. Frozen shouldn't be a problem).
One thing that's interesting: The Anthocyanin content in American wild blueberries is 150 mg / 100 g. It's the pigment that turns it blue, red and purple. Bilberries has 800 mg / 100 g. Imagine the color of that cider ;)
These were wild blueberries.
yah, here a lot of our wild blueberries are actually huckleberries, purple guts instead of white, growing up on both i just didn't notice the difference in flavour, they seem similar, might make a very purple beverage, and they're easier to ship fresh, being from north america.
I usually let my bottle carb go at least a month because it never seems to get anywhere before that.
Absolutely love your content!! So much in fact, that I am now on my 2nd round of ciders. I have a question, and hopefully this is the place to ask… I have big floaties in my Blueberry cider? These are big chunks, not the small yeast in foam. I do have photos, but no way to post them on here…
Keep doing what you do!! Take care my friends….. ✌️😎
Probably yeast rafts. Any odd smell? Like putrid smell? Are they hairy?
@@CitySteadingBrews …. No on the smell, and no on the fuzzies/hairy. I shall carry on and finish this batch! Huge THANK YOU for the response. Love what you do… take care and happy holidays to you both….
Just rewatching this because I'm going to make it soon. If you run into an shortage of Kirkland Apple Juice again, Amazon sells Happy Belly Apple Cider which also has no additives or acids and is a good price compared to Knudsen or Lakewood.
Oh wow, thanks. Good to know!
I've been watching your videos and decided to jump into the hobby myself. I followed all the steps and got my first batch ready. Something I did not think about was my frozen blueberries. I see you had a bowl for yours. I did not do any prep and dumped them in the gallon jug and topped them with the juice and yeast. Is this going to be a problem? I figured I would check before letting it sit for a week. What steps are recommended for adding frozen fruit into a cider. If I missed a video explaining it please let me know. I appreciate all the hard work!
We normally thaw the fruit. It should be fine just may take longer to start up.
I use HDPE on all my fermenters to avoid rapid unscheduled dissasembly with glass. It can blow up anyway but it seems a little bit safer, also why don't you try forced carbonation? it always gets the job done lol. great video!
It’s in the works.
Wondering if you have tried monk fruit for sweetening. We use it in other things and find it pretty good. I may try it for a batch of cider I have going now
We have some just to try it! Haven't yet though.
Great work, I'm going to give this a try. Out of curiosity, what is the shelf life on this both refrigerated and left carbonated at room temp?
A couple years if bottled properly.
Ren and Stimpy!!!
I'm actually getting ready to make this. I'm waiting on the pectic enzyme to come in. Did you guys use that on the thawing fruit?
Nope. Probably don’t need it.
Yawl got me hooked, now to just get around to doing it.