I love 5 point scales. Most things in life can fit in there. Here's my ranking of your ranking. God Tier - love it, order every time. Bussin - Really like it, top contender. Mid - I'd still buy it, but I'm not gonna recommend it. Chill - I'd only drink it if it's free. Nope - Wouldn't drink, ever.
I think you need to keep all these experiments and do another cidermania in 6 months. I've noticed that when I do english ale yeast in my cider (typically Windsor), it sucks for the first few months but after 6-12 months, it's the best cider ever. Saison yeasts that I've used tend to mature faster. Haven't used any of the other ones though so I like this experiment.
With you guys using enlish yeast I've found that Nottingham really create a funny taste. To me it reminds me almost of plant food. Not medicinally or that garden hose taste but something is deffinately there. I found if you ferment it at the lower range of the yeast in the mid 50s then lager it for a few months it goes away and what is left is a pretty decent cider that surprisingly has a bit of head and in my experience finishes between 1.004- 1.006 leaving a small bit of residual sweetness. A good dose of wyeast and DAP early on help the cider too since those nutrients yeast normally get from the grains is nil and all your feeding the beasties is straight fructose.
I'm not a big cider guy so take this with a grain of salt, but I recently brewed a sour cherry cider with Sourvisiae, using a basic recipe from Brülosophy and flavored with Amoretti black cherry flavoring. It came out fantastic. Highly recommend!
Not sure if your "English" was WLP 002 but if so that is amazing for ciders to me, if you love it really dry with nice subtle cider flavors. My wife loves Guava, but if you've ever lived near a guava tree and smelled that stuff rotting in the son, you'd be like me and run.
Glad you're back with a video editor! I can't imagine Kyle trying to run a company while shooting and editing every video... size 8's in the mail
Whatever you’re paying the videographer, pay her more. She’s 100% gold
Nice try, Libby.
Loving the editing style!!! LIBBY seems like a fantastic addition to the team!!!
What was the hybrid saison yeast? Thanks!
Drinking tripel, seeing double, feeling single
Size 8s in the mail.
I love 5 point scales. Most things in life can fit in there. Here's my ranking of your ranking.
God Tier - love it, order every time.
Bussin - Really like it, top contender.
Mid - I'd still buy it, but I'm not gonna recommend it.
Chill - I'd only drink it if it's free.
Nope - Wouldn't drink, ever.
I think you need to keep all these experiments and do another cidermania in 6 months. I've noticed that when I do english ale yeast in my cider (typically Windsor), it sucks for the first few months but after 6-12 months, it's the best cider ever. Saison yeasts that I've used tend to mature faster. Haven't used any of the other ones though so I like this experiment.
With you guys using enlish yeast I've found that Nottingham really create a funny taste. To me it reminds me almost of plant food. Not medicinally or that garden hose taste but something is deffinately there. I found if you ferment it at the lower range of the yeast in the mid 50s then lager it for a few months it goes away and what is left is a pretty decent cider that surprisingly has a bit of head and in my experience finishes between 1.004- 1.006 leaving a small bit of residual sweetness. A good dose of wyeast and DAP early on help the cider too since those nutrients yeast normally get from the grains is nil and all your feeding the beasties is straight fructose.
I've got 2 mythical hammer packets in the fridge.
I'm not a big cider guy so take this with a grain of salt, but I recently brewed a sour cherry cider with Sourvisiae, using a basic recipe from Brülosophy and flavored with Amoretti black cherry flavoring. It came out fantastic. Highly recommend!
What blows my mind is the color differences, assuming they all started the same.
Hey girl, don't back down. A lot of people like different flavors
Keep in mind not all beverages are everybody's cup of tea. If that makes sense. There are a lot out there I don't like, so how can I judge?
Emmett needed a lounge/silk robe to go along with that intro you gave him
Lol. Check the final gravity. I never do that but I need to
Outstanding! That's more good news for the mythical hammer yeast before, now I want to pre-order more. Great experiment / great vid!
You should blind taste and not know what kind of yeast
Cool exbeeriment
Not sure if your "English" was WLP 002 but if so that is amazing for ciders to me, if you love it really dry with nice subtle cider flavors. My wife loves Guava, but if you've ever lived near a guava tree and smelled that stuff rotting in the son, you'd be like me and run.
I’ve had great luck w WLP-775 but tried Mangrove Jacks cider as white labs are $15 a pitch now
Age all my cider 1 year. Does wonders for them in my opinion
I bought two packets of Mythical Hammer that I’m going to use for an IPL and a Pilsner next week. Do you think 12 psi at 68F will be ok?
Mmmm.. new blood...yum.
Seriously, not a cider guy. But was an interesting comparison.
Well done.
Yea buddy
Try open ferment and see what a difference that makes. Its a cool experiment.
God Tier editing on this one