Hard Cider (Part 2) | 4 Flavors + 4 Yeasts, & Bottle Carbonation, Explained
HTML-код
- Опубликовано: 4 окт 2021
- In the second part of our "How to Make Hard Cider" series, Sean and I explain how to infuse fruit flavors to create several varieties of hard cider, how to rack to promote clarity, how to back-sweeten, and how to bottle carbonate for a nice sparkling cider.
How to Make Hard Cider, Part 1: • How to Make Hard Cider...
PRIMING SUGAR CALCULATOR: www.northernbrewer.com/pages/...
EQUIPMENT AND TOOLS
StarSan Sanitizer: amzn.to/3u0CW6l
Auto-siphon: amzn.to/3nKrJVK
Bottle filler: amzn.to/3nHJAgd
Glass marbles: amzn.to/3mlPiUR
12 x 16 oz. Boston Round bottles: amzn.to/3izx8hb
2 x 1-gallon jars w/ hole for airlock: amzn.to/3A8i93B
Airlock: amzn.to/2S9sj3X
Hydrometer: amzn.to/393gH7B
Graduated cylinder: amzn.to/3w5kYRL
Food scale: amzn.to/3gr2QMN 
Хобби
![NOSFERATU - Official Teaser Trailer [HD] - Only In Theaters December 25](http://i.ytimg.com/vi/b59rxDB_JRg/mqdefault.jpg)
The sulphur taste is from stressed yeast, possibly due to temperature control issues or lack of oxygen during fermentation but most likely due to a lack of nutrients (read: nitrogen). Adding some nutrient at some point early on will help, which may give you better results with the yeasts you didn't like. DAP, Fermaid O or K, or boiled yeast are all options. Before you write off a yeast as making bad cider, try feeding it some nitrogen, oxygenating your must during active fermentation, and/or fermenting at a lower temperature. You might find that one of the yeasts you wrote off give you better results for your pallette under different circumstances.
In our first video, we did add Fermaid O, which supplied each of them with nitrogen. In any case, I wasn't writing off any of these yeasts for further use or experimentation. All I did was compare four yeasts, while controlling as many of the variables as I could (temperature, base juice, sugar, and nutrient added). I didn't intend to claim that only Safale S-04 makes good cider or anything like that; just that in my house, at that temperature, safale made the best tasting cider. So it's a very limited conclusion.
@@MilesKDonahue lol I guess I should have watched the first video. I didn't get the impression that you were saying the Safale yeast was the only one there that could produce good cider, I think the point you were trying to make came across effectively, I just didn't realize you had added nitrogen to the brew. Interesting that you got sulphur fault then, I wonder what it might be.
@@beefburito No worries haha! I don't know what caused it. I suspect not oxygenating the must prior to fermentation didn't help. I'll also try fermenting at cooler temperatures.
@@MilesKDonahue yeah, after watching the first video, that would be my conclusion too. It's harder to do with a juice jug that's that full, but I've mostly switched to buckets and a drill, which gives me much more room to work with and allows me to make larger batches than my jug so I can fill them to the neck after losses. My temperature control is pretty much limited to whatever my landlord sets the heater to minus how much I open the window (or how much I use the air conditioner minus how much money I have in my wallet) so I just try to use yeasts that aren't very sensitive to heat.
Enjoying the channel. Keep it up!
Possibly ph lvl?? I don’t know just guessing.
Awe I miss Sean and all his wine knowledge!
I miss him too!
This video was so helpful! Thank you guys so much for making this
Of course!!
thanks for the idea for the next cider!
Great video, I need to try making some
Nicely done series! I enjoyed the yeast experiment and seeing how the various fruits worked out. I think I'll try some strawberry!
Thank you! Strawberry was the best for sure!
Looks good man
Thank you!
If Freddy Mercury had a kid and Patrick Dempsey had a kid.. And they got into making wine for the global crash, I would be right here talking about it.. Nice work fellas.
Haha thank you, I’m glad that I’m the child of Patrick Dempsey (I assume!).
Good video, just subbed! Love experiments like this, have you tried Cote des Blancs yeast with cider? I have had some really great experience using it!
I have not! But I will try it next time!
what's been your favorite yeast for cider? I saw Safale has a specific yeast for it.
Miles is like a Steve from Blues Clues but for adults.
Great video! Gonna do the apple pie cider with a little more cinnamon sticks and a quarter of it really high quality apple juice and the rest 3/4 organic apple juice. Also gonna make a malt wort for it.
That sounds amazing! More cinnamon, or at least longer extraction time, is definitely the move. Let me know how it goes!
Being a newbie to hard cider making I needed a refresher education on how to. Your video was well put together and humorous. I like it a lot. I started hard cider making last year. I get my juice from my apple tree in the front yard. DIY’d an apple masher from kitchen disposal and an apple press from a harbor freight machine press. I have two 5-gallon Speidel fermenters to ferment and rack in. I was excited to see the pineapple attempt as pineapple is a top-notch fruit for me. Love it. I will wait for an update as to how best to proceed with pineapple before attempting it for myself. I wonder if mashing up the pineapple putting it in a nut milk bag and throwing that into the mix would work. Probably not if racking in jugs, but doable in double fermenters system. One of your other commenters mentioned having to mess with the pH for pineapple. How do you and why would you do that?
I'm definitely going to try the cinnamon and vanilla in this batch I have fermenting, presently, when I rack it. Also, I intend to try to make some Hard Cider from store-bought apple juice when I run out of fresh off-the-tree apples. Again, appreciate your video 'how to', great job, fellas.
Thank you for your kind words! I’ve never bothered with tracking or altering Ph when I work with pineapples and I’ve never had an issue!
thanks for taking the time to put out the video months after all the processes. i was just saying how its frustrating to watch someone make something and then the video is over. did these get better with age? in a perfect world, how long would you wait to open them after bottling to have the best product?
So far as I could tell, they did not get better with age. Interestingly, they tasted significantly less sweet when I opened them up a few months later compared to when I bottled them. Not sure why! Generally, people drink cider young.
When you add priming sugar can your finished product sit there for the rest of its life or does it have to be consumed by a certain time to not explode
Love your content! I have a question for the pineapple - how about pineapple juice??
That might work better for sure!
@ Derp Derp - You will probably have to raise the pH to get it to ferment.
I’m curious on ph of the wash when you started. Stressing the yeast will cause the poo smell lol. Some yeast react differently at different ph levels
For sure - this was before I started dabbling in Ph and learning about it. For best cider, accounting for Ph is important.
In the apple pie version there was a cinnamon stick and what else ? Vanilla bean?
After the yeast fermented, did you guys degash your cider when you're using that wine yeast? If you don't Degas it you're going to have some off flavors
We didn’t. It didn’t seem necessary because there wasn’t any discernible carbonation when we racked them; I honestly don’t ever degass. But perhaps that’s a mistake!
How about using pineapple juice instead?
I'm wondering if blending the fruit before adding it to the fermenter is a good idea?
No! Make sure the skins are broken on something like blueberries, but the color will leach out completely and the freezing is as good as it gets for cell rupture. Pectic enzymes are the only other addition that will help, helps with clearing and extracting the most flavor and sugar.
Mashing it just creates a ton of sediment and losses at racking.
Doesn't the new fruit cause an additional ferment?
Yes it does! That’s why we put the cider and fruit into a jar with an airlock, to let the CO2 from the fermentation escape.
Is it regular sugar to sweeten, then the fermentable sugar to add carbonation?
Erythritol to sweeten and regular (fermentable) sugar for carbonation.
@@MilesKDonahue thank you! Also how do you know when it’s fully fermented? I know you said 1-2 weeks, but how can you tell when to add the fruit/next step?
Subbed and thanks for the help!
@@dubstep1233hydrometer and gravity reading are the only sure way to know.
What if you mashed the pineapple and put it in a little cheese clothe bundle?
That would definitely be the better way!
Found you
Yep there you go haha
You need to get more oxygen in before starting fermentation.
Agreed - I would change that next go-around.
Hope you caught that strawberry lid was not on properly
You fixed it nice
dude came in reafy to hate bread yeast the way u introduced it like its disgusting before even tasting it
.
You guys smell like fruits😂
You know, we probably do.
no such thing as "hard cider. Cider is fermented apple juice. "soft"",,,well there is no soft cider just apple juice. Yer, I know it's an American ONLY term.
It’s just cider