HARD MANGO CIDER [How to Make Cider at Home] 🍎🥭
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- Опубликовано: 30 июл 2024
- Making hard cider at home couldn't be easier! And this Hard Mango Cider is the perfect recipe to try out. This hard cider only takes 4 ingredients and you can be sipping on your own Mango Cider at home.
TheBruSho: Home Brewing Simplified!
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RECIPE for 2 gal (7.57L):
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-2 gal (7.57L) Apple Juice (w/o preservatives)
-2tsp (8g) Yeast Nutrient
-1 Packet EC-1118 Champagne Yeast
-2lbs (0.91 kg) Frozen Mango
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Ferment @ 69ºF (20.5ºC) for 1-2 Weeks
Infuse Mango for 5 Days
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OG: 1.050
FG: 0.997
ABV: 7%
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EQUIPMENT (Affiliate Links):
Conical Fermenter: amzn.to/3kaKbE8
Champagne Yeast: amzn.to/3hsYbYf
Yeast Nutrient: amzn.to/3keeEkN
Bottle Capper & Caps: amzn.to/3gq3tTR
Flip Top Bottles: amzn.to/2EuOzhT
Brewing Equipment ► www.amazon.com/shop/thebrusho
NOTE: Some links are affiliate links, for which I get a small kick back if you use when shopping!
Sugar Priming Calculator:
www.brewersfriend.com/beer-pr...
Chapters:
0:00 Intro
0:47 Making Cider
3:17 Adding Mango
4:28 Back Sweetening
5:19 Tasting
#Cider #Homebrewing #TheBruSho 
Хобби
![APPLE PIE HARD CIDER [How to Make Cider at Home] 🍎🥧](http://i.ytimg.com/vi/oiulBiynrj8/mqdefault.jpg)
![APPLE PIE HARD CIDER [How to Make Cider at Home] 🍎🥧](/img/tr.png)
If you liked this, then you are going to LOVE my Hazy Hopped Cider: ruclips.net/video/Wjf-u-90VLc/видео.html
Thank you lots from Trinidad and Tobago 🇹🇹.
Love your videos! Very helpful. I love dry ciders
Very well put together video, keep up the hard work!
Thanks man appreciate that! 🍻
what a cute dog! Wouldn't mind seeing more of that good boy.
Haha I know, I need to get her in more of these videos!
So glad I found this video!
Glad you enjoyed it!
I like my cider more on the dry side too! This looks delicious!
Thank you and I agree!
Looks tasty ! , waiting for the apple pie cider recipe, cheers!
It's one of my fav fall drinks, I am excited to share it with everyone!
I just started a 1 gal batch.. Any issues with putting the mango chunks in at the start versus waiting until primary fermentation is done?
Also, any thoughts on the need for a wine tannin adjustment?
Few things beat a nice cider on a hot day! Either sweet or dry will do the trick - but I can drink more of it when it's dry!
Couldn’t agree more! Thanks!
Hmm, can it be done with kveik as well? I can only bottle carbonate it, so what do you think i should do? Let the mango ferment out in the fermenter first and then bottle it with a pinch of sugar?
By the size of that fermenter I can tell you really like cider 😅 I'm on my 5th batch , I don't like it stronger than 9%, I use the same yeast.
And yeah, I found that racking it before adding fruit gives it a slightly more refined taste... that's just me, nothing wrong with not racking
Nice job!
Thank you!
I use a high attenuative yeast, then back sweeten with apple juice concentrate. I also rack to secondary to remove the cider from the yeast cake and dead cells and will also cold crash three days before kegging.
Hi, I love your videos. Is polysorbate 60 and sorbitan monostearate ingredients are bad for fermentation?
I always back sweeten with 10g/L of Erithrit to smooth it out. I like to use kveik voss as I don't have temp control and my apartment gets 28C. It finishes super dry at FG 0.999. I also like to add some oak chips and age for 1 month before bottling and carbonating with refrigerated lees. For fermentation I always add 5-10g of bentonite so its already clear once fermentation finishes
Sounds like a solid method!
New subscriber here. Love your channel. I have already made the pineapple tepache. Used cinnamon and cardamom as spices. Have you tried to make perry cider? I prefer the perry cider to apple cider and would love to know how to brew pears.
Xylitol is a good natural non fermenting sugar for sweetening it up at the end of fermentation if you're like me and enjoy a sweet cider like Somersby.
I swear to god I thought that was a raccoon you were holding at first hahaha. Ps, definitely trying this, sounds excellent
Hahah that’s hilarious! And try it and send me a pic if you do!
Great channel, great content. Trent, could you make a cider/wine with mango only, if you bumped the OG up to 1.050 with sugar at the start? I wonder if apple juice is so commonly used as a base because it is easily available and also relatively inexpensive. Thx
Sure, although using a lot of sugar will thin out the body of it and may be a tad dull. Also not using apple juice will make it a mango wine I guess, not a cider. But either way yes you can do that
Can’t beat a turbo cider 👌🏻👌🏻
Im not sure if freezing the fruit kills all the bacteria. However it does eviscerate the cell walls of the fruit, making it easier for flavor and sweetness to come out into the mix.
Your absolutely right I misspoke there, thank you
@@TheBruSho It infact does not kill most bacteria. If it would be that easy, my job as a foodengineer would be waaay easier =)
Your dog so cute 🥰
I can't wait to try this
Spend me pics when it’s done!
I hadn't even watched this video before commenting before.
Such a great format. Very lean, and no nonsense. Can't wait to watch more, or to share the results of the mango goodness!
@@thewrastler thank you so much!
I'm actually doing this now! I had forgotten that I'd commented!
I'm doing a 3 gal batch for my friend's wedding. Just waiting for it to even out so I can add the mango.
Just checking.. I'm assuming that the mango is frozen first to sterilise it, but then defrosted before adding to the wort?
Thanks man.. alot of great equipment.. you should an asmr of you tinkering about, letting off pressure and stuff..
Thank you! And that is a good idea, could be fun!
If you scale the recipe for more, does it have to sit longer?
If I did it in a bottle would I be able to just screw the lid on instead of using an airlock
Forgive me if this question has already been asked. Could red star cote des blancs yeast be used as a substitute in this recipe? Great content, thank you for sharing your knowledge!
Totally, I love that yeast for ciders! Thanks for watching
Wth its neat =)
Thanks for watching!
Never used the Lalvin series... I probably will thanks to your channel!
For sure they are really great, and not as expensive as the liquid varieties.
I’m thinking about making this with the Philly Sour yeast.
Go for it, let me know how it turns out!
Just made this and got it kegged. The sliiiightest sulfer smell, but tastes great. Also not as clear as yours lol. Maybe both issues will clear up over time
Yeah give it time. Both should get better. Release the prv once a day or so and sulfur should clear out
I’m making my own cider right now using three specific varieties of apple. This was really informative! Now for a hard question... How do you get cider into a bottle that is both back-sweetened and sparkling? My first batch I did a in-bottle secondary fermentation and that worked great although was bone dry like yours. (I’m also using EC 1118 yeast) Would I be able to use a “less dry” yeast and still be able to do a secondary bottle ferment? I’d appreciate your feedback :)
Well depends on what your backsweetening with. If it’s a sugar alternative like sweetener then you can just bottle condition normally with a priming sugar and wouldn’t need to add any more yeast. And you can use any yeast to ferment a cider. I like EC1118 for dryness but you could use an ale yeast or there are some cider specific ones you could try! Hopefully that helps?
Non fermentable sugar monkfruit and erythol
What is your preferred sweetener to back sweeten with? I was thinking of maybe using a frozen mango concentrate or apple. Maybe mango to get more mango.
If you are stabilizing the cider then frozen mango would be a great sweetener, or apple juice is a good option too. But if you don’t stabilize then you need to use a sugar substitute like erythritol or stevia so that you don’t kick back up fermentation
@@TheBruSho ok thanks! Last question, when you first add the frozen mango, do you let them thaw out or add straight frozen??
@@jacobtenorio2454 either way is fine. Thawed out will probably get things fermenting again faster if your not stabilizing.
How would you scale the measurements for a 5 gallon batch?
Just 2.5x the ingredients like juice, nutrients and fruit. You might be good on the yeast but I would double check with a yeast count calculator
Does the cider need to be cold crashed or cold before adding the fruit, or can it be added at room temperature for the 5 days of secondary fermentation?
Either, but I usually add it at room temp/fermentation temp. Recently just been adding it from the start of fermentation
I like it dry!
Same!
Sorry if this has been asked before but couldnt find it in the comments. Although it wouldn't be 'cider' could you make this using only mangoes i.e- just using mango juice. Would it be terrible? I've never seen anyone make any ''ciders'' oher than with apples or pears.
So that can be done. It would technically be more like a mango wine but definitely worth trying. Ciders usually have some apple or pear in it
Hey trent! I'm making this one right now, 5 days into the fermentation, took a sample and tasted, the flavour is pretty funky, is it normal or it's probably contaminated?
Hey! Is it like a Sulfur funky or a fermented pickles funky? Sulfur is kind of common in fruited ciders, especially mango or pineapple. If so I would just give it a few more days. Also do you know what temp did you ferment at?
@@TheBruSho I haven't put in the mango yet, 5 days into the fermentatition of the apple juice, it's fermenting between 19-20ºC. The taste remembers wild fermentation, like some beer or wine with a wild yeast. Sulfur remembers rotten eggs right? It's not like that. It's more on the fermented pickles side, the smell is kind of sour.
It's not a BAD smell, but not so pleasant hahah
@@GuilhermeZornitta hm interesting. Sounds like a contamination but can’t say for sure. Maybe still give it a few days and see if it clears up. Hopefully it does!
@@TheBruSho An update on this conversation. I've waited for the fermentation to stop and now the smells and flavor got clearer. It was not contaminated, but it was a full acetate smell and flavor, so what happened is that the fermentation produced A LOT of esters. It was so weird because the process is simple and the temperature was stable. I've used a wine yeast.
To make an experiment, I bought 1Liter of the same juice and tried to ferment it with bread yeast. I got the same acetate smell and flavor. So, I've come to the conclusion that it might be the juice brand, I'll make another one with another brand and see if this conclusion is right.
What about just using mango to make cider?
so you added the mango on top of the yeast in your primary fermenter???
In this case yea, but you could totally add it later, it just helps to ferment out the sugars from the mango first before bottling.
What yeast is best for sweater cider?
Look for a yeast with a low attenuation %. It will leave a sweeter final cider. Champagne yeast is the opposite of that, super dry
I made a mango wort to make mango wine but this one turn a cider
4:05 freezing doesn't actually kill bacteria, just makes em go dormant
great video amigo! gonna hit you up on instagram
Any tips on getting a cider that is very mango forward as iam not the biggest fan of Apple cider
Adding more mango would definitely help. You could also add mango extract to cover the apple flavor more. Or try something else like hard seltzer with mango flavoring!
I will be doing a 5 gallon batch was thinking of doing 8 to 10 pounds of mango puree with the apple juice to 5 gallons iam still new to home brewing and will be my second attempt at cider
@@turtleman190 that’s definitely a lot of mango but I don’t see why it wouldn’t work. When you add the mango you will be adding a lot more sugar so just give it some extra time to ferment it all out.
@@TheBruSho will do for sure thankyou you got a new sub btw
@@turtleman190 love it! Keep me posted on how it comes out
What about adding mango juice.??
Absolutely go for it!
Can i use mango juice instead????? I want pure mango.
I think you could but it wouldn’t be a cider per se. also I think you would probably need to thin out the mango as it’s more of a puree and the thickness would make it tough to ferment
Have you ever tried making a cider and used purée for the flavoring?
Yeah it works great
Prefer it a tad sweet :-)
Sweet ciders have their place too!
That’s a great video but an important safety note, freezing does not kill all bacteria, it halts bacterial growth. If you want to make sure your fruit is free from bacteria, cooking or soaking in liquor is a safer bet.
Yes thats true, I misspoke, thanks for clarifying!
Freezing the fruit does not kill the bacteria.
True, It won’t kill all bacteria but for me it gives me peace of mind. If you really wanted to be safe you could cook the fruit.
You have a pet raccoon!?
Hah! Just a dog with raccoon tendencies.
I prefer sweet cider
I'm fermenting an apple juice thats 8% mango currently.
does freezing it really kill any bacteria?
No what I freezing really does is break down the fruit cell walls. You can boil or heat treat the fruit if you want sterilized fruit. But I haven’t had any issues just freezing
Ok just disputing your words in the video but it appears you do know better.
you have just assembled all the content ....try to post a recipe with most of the thing prepared within kitchen
That would be a fun idea. I’ve always wanted to make a beer from only stuff bought at grocery store
sweat
Good old fashioned perspiration
The secret ingredient!
all dry alcohol to me taste like its been in the sun for a long time