I love it! Thank you! FYI, there are MANY additives that are not required to be listed on ingredients and listing a "Concentrate" is suspicious, most of those have added sorbates and Citric Acid buffers - a frustrating problem with our food system ~ it's why allergies can be so elusive sometimes it even comes down to the brand.
Thank you for the video. I didn't even know about cider yeast till this video. I've been using red star (few different ones) for my ciders. My latest cider was an apple and cranberry one, it came out awesome, tart and sweet. I'm in the process of making an apple and pomegranate one right now.
BIG THANK YOU for doing this, I've been curious about cider yeast for a while now, I've just had other projects I've been doing. But it's fall, and that means cider! It's so awesome that you guys are continually learning and sharing that with us. Five years in and I'm just as excited to brew as when I started, partly thanks to your energy and vibes. Love you guys!❤
I actually did the same test recently using all 4 fermentis cider yeasts (AC4, AB1, AS2 and TF6). My takeaways were as follows: AC4 (Crisp) - This was my favourite, but I like a dry crisp cider. The crisp-ness comes from the low malic acid conversion of this yeast. Nice, crisp clean cider. Also cleared very rapidly all on its own. AB1 (Balanced) - Made kind of a flabbier cider due to the fact it consumes a lot of malic acid (like 71B does). It smelled great (apple/applesauce), but just isn't my thing. AS2 (Sweet) - This one is supposed to leave a sweet/round mouthfeel, not residual sugar, hence the "sweet". I couldn't really tell this one apart from AB1. Meh for me. TF6 (Tutti Fruitti) - This was just plain weird for me. It left kind of a synthetic fruit flavour behind (think juicy fruit gum). Also, at an alcohol tolerance of just 6%, bottle carbing obviously failed.
Is the line about taking things and putting in ones pocket near 6:08 from "Robin Hood: Men in Tights"? There is something similar in this film and my parents often joke about that line. Cheers from Poland! 😁
I really loved this test! And I would love a follow-up test based on what you said: same juice but champagne yeast, ale yeast and sweet wine or maybe bread yeast.
AB-1 and AC-4 are saccharomyces bayanus strain. This is a hybrid of s.uvarum, s.cerevisiae and s.eubayanus. The bayanus strain allows for alcohol tolerance of between 17 and 20% abv.
I'm using the ab-1 strain and found a tolerance of 11% online. But also I had a 5 liter bottle with 1.8kg of Honey go completely dry which should be around 14% Recently had a very surprising experience with pure pineapple juice. A 1L test batch completely finished and cleared in 2 weeks time.
@@Petr214 Hi Petr214, by my calculations 1.8kg of honey in 5 litres is nearly 17% if it goes dry. I didn’t actually look up the tolerance of AB-1, so apologies if my info was incorrect. However I do know that both of the yeasts I use when brewing Cider in the UK can achieve up to 17% and they are both bayanus strains - Mangrove Jack’s M02 and Gervin Cider Yeast.
Ive been using Safcider AC-4 for almost all of my ciders for the past year now and i can say that its one of, if not the most reliable yeasts ive used when it comes to taste and time. I wild like to see you guys try to make a red wine with whichever strain of Safcider you enjoy best, as it came out suprisingly tasty for me 😁
AB-1 has been my go to for a while now. It leaves a great apple taste plus the yeast cake is quite solid so there's less mess when racking. TF-6 I found to give a slight nutty flavor. I did the exact same test that you two did but I used 5 different yeasts. AB-1 for the win.
I did an experiment like this for my eldest child's 21st birthday using Safcider, SO4, and Belle Saisson. The culmination of which is that we liked BS the best and Safcider (no extra letters or numbers) the least. 2nd child's 21st is coming up, but she wants special brownies, not alcohol.
very cool test ! the only thing i would have made differently would have been to mix all the apple juice together and re-separate it after, just to be SURE that the starting juice is the same. I suppose there could be variations between batches, shelf life, etc etc
This is amazing. I did a similar thing this past January for a cyser but the yeasts I used were EC-1118 and K1-V1116 and the Simply Apple brand of juice. I bulk aged and literally just bottled them last night to get ready for fall. While they're both good, the flavor of the K1 is better.
Great video. I try to keep different yeasts on hand but I’m still learning about yeast and which one might be better in which brew. I rely on your recipes right now. 👍🏼 I need a yeast cheat sheet. You might already have this somewhere so I’ll check. Thanks guys!
Thank you for the SafCider comparison test. I like AB-1. It works well in my "ferment station," i.e., a spare bedroom over the garage. For my latest batch of cider, I used Mott's Natural apple juice and Mangrove Jack's M29 French Saison Yeast (temp. range: 79-90F). I like my ciders dry, and this yeast does make for a dry cider. My final product was dry and a little tart, but it had some strong apple notes.
@@CitySteadingBrews You are correct. Any yeast will make a dry cider. What I should have said is that the M29 French Saison yeast makes a dry cider without stripping away most of the apple notes.
@@CitySteadingBrews Lutra is one of the Norwegian Kveik yeast strains known for it's high temp range and fast, clean ferments. Very popular in the beer world these days
Hi Brian, I am new to cider and wine brewing. Two years ago I made1 gal of cider from our apple tree. It turned out pretty good. Last year i recieved 6 gallons of fresh squeezed red and yellow Delicious from a friend. I brewed with Red Star Cider yeast. All went fine racked 3 times and was brilliantly clear. I was told let in fermenter to age. My intent was about a year. Last week i checked it and it turned cloudy, not dark or cardboard looking and no bad smell from airlock. Need your thoughts and should i be thinking of cold crash or settling agents. Thanks for your time. Oh yes it was stored in my cellar in the basement where temps are around 60 F.
If it hasn't cleared in two years, it likely won't. That said, cloudy does not affect flavor. Cold crashing likely will do nothing, but if you really want to clear it you can use bentonite, or sparkalloid.
Hey CSB! I have a question that's slightly off topic, but still relavent to cider. I plan on making a spiced cranberry cider for the fall using treetop apple juice and Knudsen cranberry juice. I haven't tried spicing any of my ciders yet and thought you were the right people to ask. I typically make 3 gallon batches, so I have 3 gallons of apple juice and 32 oz of the cranberry juice. I'm debating on whether I should simmer the spices in the juices until it's reduced to the 3 gallon mark, or if I should omit 32 oz of cider to get my 3 gallons, then ferment, then add the spices after fermentation. Any recommendations? Thanks.
Robinhood Men in Tights! "I will take these cotton balls from you with my hand, and put them in my pocket." Also I literally just watched the Mythbuster's episode where they tested helium in footballs the other night! Adam was ecstatic about the testing rig for launching the footballs giving consistent launches, which is crucial to detecting variations in small sample size as you said! Adam is one of my heroes and I enjoy watching him answering questions on Tested as regularly as I have been enjoying your channel!
I've used AB-1. I didn't compare it to anything, but it turned out great. I got a malolactic fermentation after a couple months and that made the last bottle of the batch less great. But I don't try very hard with sanitization, so you probably won't have that problem.
I have a question for you or the community as a whole regarding the "ites" and "ates". Are drink that have them impossible to use as a base to ferment or will they just have an extreme difficult time to use to make a drink?
@@CitySteadingBrews thanks I was thinking after I get a couple meads made under my belt to try and go Dr Frankenstein and maybe attempt a cream soda mead.
I am pretty new to brewing. I have made 3 batches of ciders until now, but i found that the cider oxidised after bottling. Tasting it young they were fabulous, but after aging for 4 weeks it tasted oxidised. Could you do a video about oxidisation; how to prevent and if there is a way to fix it? That would be greatly appreciated!
Did some research on this myself, mostly comes down to separating top layer of yeast cake after racking. And keeping it in the fridge. You can do this a couple of times, fill bottle up with water, let it settle down, and separate again. Dead yeast will settle below the live ones. This method apparently works best with low abv brews. Because for high ones the healthy yeasts mutate a bit to adjust to the harsher environment
We don't do it. However as said above, it can be done. The result is not as reliable as the original yeast as yeast evolve and change rather quickly. But it can help stretch a packet for a while.
Quick question, making my first cider, would like to use some left over yeast from mead making. I have Lalvin D47 and Red Star Cote des Blanc. Which would be a better choice? Thank you for your help.
I have heard a lot of people favor the Cote de Blanc yeast from Red Star. I have used Lutra Kveik (Omega Yeast Labs) in the past and had good results. Starting a batch with OYL Hornindal this week since for an experiment. I will let you know if it is a success or disaster.
That is an unanswerable question. It depends on environment, bottling, seal quality, how "clean" the bottled brew was, oxidation prior to bottling, etc, etc. Normally, a few years.
What would happen if you mixed different types of yeast? like if you had 3 or four packs of yeast that only had a little at the bottom, so you decided to use all of them.
Hello, I’ve made wine/cider 10-11% abv with bread yeast, it fermented down to 0.998 gravity. I didn’t have an airlock so I just let the cork stay loosely on and I only cleaned the 10L container with dish soap. I’ve tested it but it tastes so bad that I gagged when I drank it. Is it possible that it has been infected or anything? Do you think it is safe to drink?
I just did my first batch of cider yesterday using simply made apple juice 100 percent found in the refrigerator section. I used mangrove jack cider yeast.
what happens if you mix different yeasts that are supposed to do different things? ( one promotes fruit flavors, but another is like a wine yeast or basic bread yeast? )
I found im great at making flavored vinegar.... Not giving yup, trying to understand the mistake i must be doing on a regular basis... My preparation is as follows: Scrub everything with hot water and soap, Soak in bleach roughly 10 min, Air dry covered with clean and sterilized towels, Just before use everything goes into starsand for the recommendations on the bottle.. Fruits are washed and chopped if needed before freezing, then thawed and allowed to come to room temp while coverd.. Yeast is stored in the fridge until used, pre mixed with room temp water till a foam doam is noticeable. Room temperature is normally 70⁰f I start checking gravity levels when i dont see movement in the airlock, when it says its done i rack the next day to another fermenter that again goes through the same process as above... this time for aging... i monitor the level in the airlock for 3 months. Upon tasting it they come across as vinegar tested on a ph test strip compared to a known vinegar in the next room they almost match... I do back sweeten with non-fermentable sugars Hasnt changed the outcome.. They clear and look GREAT taste not so great..
I would stop using the bleach. No need and it may be a risk. If you are making vinegar that means somewhere in there you are oxygenating it. Also, some people say "vinegar flavor" when really it's just young, dry and possibly higher alcohol. Something to consider.
Well done, always learning lots. I see it this way... if you use a recipe designed to be fruity you want to choose a yeast that will work for you, also NOT choose one that will work against you. So these character traits help you exclude strains that might hinder your efforts. Just my 2 cents Ih yeah.. CULMINATE...
have anyone considered what the cumulative culmination would be if we put these or others together in one brew, and micro step feed allowing a full attenuation between steps. also can you tell me the beer bottle buster yeast infection in the hose to the bottle head might be? I have seen the information ( somewhere ) but lost it and can't remember how I arrived at it. ( long trip down a rabbit hole a while back) the article was on yeast.
My hearing is very acute to where I can hear aspects that others can’t. However, my taste buds are duds. Subtle nuances are beyond my ability to taste. I will however use your favorite cider yeast.
It's a low abv cider. I wouldn't trust storing it for a long time and I really can't see how there would be large scale r even significant changes different to each other.
I would have liked sweetness and acid added equally to each before the minor detail break down. To see if they changed drastically to the sample you had prior to. You didn't want variables, but I think time and time again you light up when sweetness and acid are added
Is there a type of cider or wine that stays yeasty? The smell of the ferment while it's brewing is one of the most delicious smells in the world to me. I would like to have a beverage that continues to be yeasty and frothy and a little sweet , maybe fruity. I guess that sounds like beer but what I have in mind is something different. It's not a drink I've ever had and maybe it doesn't exist except in my imagination. I've searched brew forums and can't find anything that fits the bill.
I personally feel like any of them work just fine. The very small differences can easily be overcome in the alteration/ taste adjustment phase. Literally 1/4 teaspoon of acid blend would be enough to make the less acidic into the more acidid and a touch of sweetness could make the less sweet like the relatively sweeter tasting one. Just not that much difference really.
Even though you used the same purchased product there still can be differences between them. Combine all three and then split them up and run the test.
I would have liked to see 2 "control" ciders with 71b and fleischmann's yeast respectively. Do you need a special cider yeast for this? Heck, do you even need a special brewing yeast?
Then why do you need controls? The point was the difference between these three cider yeasts. Of course you can use other yeast to make cider and you can configure tests for years with all the options out there, lol.
Mel Brooks had the bestest movies, ever. Robin Hood: Men in Tights was great, Spaceballs was great, The Producers & Blazing Saddles, of course, but our favorite might have been Young Frankenstein. Along the same genre, and not sure that I've seen you comment about it, did you guys like Top Secret from the Zucker brothers? I think I've (Greg) watched it at least 20 times. I remember making my very conservative religious father watch it when I was young, and he couldn't keep from laughing at the silly slapstick humor either. Very classic. How can you get better than the cow?? Always love your content, highlight of the week, every week. :)
Yes, and before anyone cries contamination, let me remind you of how little the likelihood is of a tiny speck of yeast in a whole teaspoon of other yeast making even the most minute of differences in this test, lol.
@CitySteadingBrews true on darth vader not drinking mead, at least I can't find any but vader did eat. By either feeding and drinking tube's that fed him directly, and if wanted to eat and drink himself it was in his clam-shell... thing. So technically we could Juxtapose that he drank alcohol, given how much pain he was always in. Also I ment to make a mead in honor of James Earl Jones who died on Monday, and since his most famous role was vader, although you do a Conan inspired mead for his role in that.
@@CitySteadingBrews haha thanks. I’m not native and it is a new word for me. I literally went back to the video after I typed the first 3 letters to make sure I didn’t spell it incorrectly. That’s hilarious to me. 😄
I did Mott's, I wasn't happy... but by far the best is martinelli's. Its more expensive, but it is for a reason. It is my go-to. Ill drink it young, aged, spiced, etc etc etc. I dunno what it is, but martinelli's with ec1118 is 🤌🤌🤌
Robin Hood Men In Tights... such a good movie.😂
I love it! Thank you! FYI, there are MANY additives that are not required to be listed on ingredients and listing a "Concentrate" is suspicious, most of those have added sorbates and Citric Acid buffers - a frustrating problem with our food system ~ it's why allergies can be so elusive sometimes it even comes down to the brand.
It can be very hard to find a brand that is suitable.. Of course, I haven't fermented since my home burned down a few years ago.
Thank you for the video. I didn't even know about cider yeast till this video. I've been using red star (few different ones) for my ciders. My latest cider was an apple and cranberry one, it came out awesome, tart and sweet. I'm in the process of making an apple and pomegranate one right now.
BIG THANK YOU for doing this, I've been curious about cider yeast for a while now, I've just had other projects I've been doing. But it's fall, and that means cider! It's so awesome that you guys are continually learning and sharing that with us. Five years in and I'm just as excited to brew as when I started, partly thanks to your energy and vibes. Love you guys!❤
Thank you! We love learning new things all the while keeping an eye to simplicity and new brewers!
I actually did the same test recently using all 4 fermentis cider yeasts (AC4, AB1, AS2 and TF6). My takeaways were as follows:
AC4 (Crisp) - This was my favourite, but I like a dry crisp cider. The crisp-ness comes from the low malic acid conversion of this yeast. Nice, crisp clean cider. Also cleared very rapidly all on its own.
AB1 (Balanced) - Made kind of a flabbier cider due to the fact it consumes a lot of malic acid (like 71B does). It smelled great (apple/applesauce), but just isn't my thing.
AS2 (Sweet) - This one is supposed to leave a sweet/round mouthfeel, not residual sugar, hence the "sweet". I couldn't really tell this one apart from AB1. Meh for me.
TF6 (Tutti Fruitti) - This was just plain weird for me. It left kind of a synthetic fruit flavour behind (think juicy fruit gum). Also, at an alcohol tolerance of just 6%, bottle carbing obviously failed.
Is the line about taking things and putting in ones pocket near 6:08 from "Robin Hood: Men in Tights"? There is something similar in this film and my parents often joke about that line.
Cheers from Poland! 😁
Yup!
I really loved this test! And I would love a follow-up test based on what you said: same juice but champagne yeast, ale yeast and sweet wine or maybe bread yeast.
Maybe. We didn't see enough difference really but who knows!
AB-1 and AC-4 are saccharomyces bayanus strain. This is a hybrid of s.uvarum, s.cerevisiae and s.eubayanus. The bayanus strain allows for alcohol tolerance of between 17 and 20% abv.
Ok. Didn't see that, but thank you.
I'm using the ab-1 strain and found a tolerance of 11% online.
But also I had a 5 liter bottle with 1.8kg of Honey go completely dry which should be around 14%
Recently had a very surprising experience with pure pineapple juice.
A 1L test batch completely finished and cleared in 2 weeks time.
@@Petr214 Hi Petr214, by my calculations 1.8kg of honey in 5 litres is nearly 17% if it goes dry. I didn’t actually look up the tolerance of AB-1, so apologies if my info was incorrect. However I do know that both of the yeasts I use when brewing Cider in the UK can achieve up to 17% and they are both bayanus strains - Mangrove Jack’s M02 and Gervin Cider Yeast.
I was using the calculator from GotMead, which one did you use to get to 17?
Yeah that's 14% not 17.
Ive been using Safcider AC-4 for almost all of my ciders for the past year now and i can say that its one of, if not the most reliable yeasts ive used when it comes to taste and time. I wild like to see you guys try to make a red wine with whichever strain of Safcider you enjoy best, as it came out suprisingly tasty for me 😁
This is great! I know it’s a lot but a similar video for wine, ale, and/or mead yeasts would be great
AB-1 has been my go to for a while now. It leaves a great apple taste plus the yeast cake is quite solid so there's less mess when racking. TF-6 I found to give a slight nutty flavor. I did the exact same test that you two did but I used 5 different yeasts. AB-1 for the win.
Thanks for sharing!
I did an experiment like this for my eldest child's 21st birthday using Safcider, SO4, and Belle Saisson. The culmination of which is that we liked BS the best and Safcider (no extra letters or numbers) the least. 2nd child's 21st is coming up, but she wants special brownies, not alcohol.
very cool test ! the only thing i would have made differently would have been to mix all the apple juice together and re-separate it after, just to be SURE that the starting juice is the same. I suppose there could be variations between batches, shelf life, etc etc
After a bit of testing that we showed... they were the same for our purposes.
This is amazing. I did a similar thing this past January for a cyser but the yeasts I used were EC-1118 and K1-V1116 and the Simply Apple brand of juice. I bulk aged and literally just bottled them last night to get ready for fall. While they're both good, the flavor of the K1 is better.
We have never had great results with K1 ourselves. Glad to hear it worked for you!
The culmination of your videos and knowledge made me an excellent brewer.
Awesome 👍
Great video. I try to keep different yeasts on hand but I’m still learning about yeast and which one might be better in which brew. I rely on your recipes right now. 👍🏼 I need a yeast cheat sheet. You might already have this somewhere so I’ll check. Thanks guys!
The differences are fairly minor and can be explained overcome easily in the flavor alteration phase.
Thank you for the SafCider comparison test. I like AB-1. It works well in my "ferment station," i.e., a spare bedroom over the garage. For my latest batch of cider, I used Mott's Natural apple juice and Mangrove Jack's M29 French Saison Yeast (temp. range: 79-90F). I like my ciders dry, and this yeast does make for a dry cider. My final product was dry and a little tart, but it had some strong apple notes.
Any yeast should make a dry cider due to the lower alcohol content. But, if you find a yeast you like, that's a great thing!
@@CitySteadingBrews You are correct. Any yeast will make a dry cider. What I should have said is that the M29 French Saison yeast makes a dry cider without stripping away most of the apple notes.
Randomly bought this juice today to try for a cider, first time ive seen it where i live. Cool video. Lutra works really well in cider it my fave.
Lutra is hops though... We didn't hop this at all.
@@CitySteadingBrews Lutra is one of the Norwegian Kveik yeast strains known for it's high temp range and fast, clean ferments. Very popular in the beer world these days
Ahh right.
Fun video!
Also, A+ for the "Men In Tights" reference 😁
Thanks!
How young are they again..? How will the tastes change with time? 1 month, 2 mos., 6 mos.?
Edit - Maybe set aside 1 bottle of each for further analysis? Hmm... Skål!
The test is done, lol. I doubt they would stray that far from each other in time but sure, they will age.
Hi Brian,
I am new to cider and wine brewing. Two years ago I made1 gal of cider from our apple tree. It turned out pretty good. Last year i recieved 6 gallons of fresh squeezed red and yellow Delicious from a friend. I brewed with Red Star Cider yeast. All went fine racked 3 times and was brilliantly clear. I was told let in fermenter to age. My intent was about a year. Last week i checked it and it turned cloudy, not dark or cardboard looking and no bad smell from airlock. Need your thoughts and should i be thinking of cold crash or settling agents. Thanks for your time. Oh yes it was stored in my cellar in the basement where temps are around 60 F.
If it hasn't cleared in two years, it likely won't. That said, cloudy does not affect flavor. Cold crashing likely will do nothing, but if you really want to clear it you can use bentonite, or sparkalloid.
Hey CSB! I have a question that's slightly off topic, but still relavent to cider. I plan on making a spiced cranberry cider for the fall using treetop apple juice and Knudsen cranberry juice. I haven't tried spicing any of my ciders yet and thought you were the right people to ask. I typically make 3 gallon batches, so I have 3 gallons of apple juice and 32 oz of the cranberry juice. I'm debating on whether I should simmer the spices in the juices until it's reduced to the 3 gallon mark, or if I should omit 32 oz of cider to get my 3 gallons, then ferment, then add the spices after fermentation. Any recommendations? Thanks.
Honestly either way is fine. Summering the spices may extract more and that's either good or bad depending on the outcome of the brew really.
@@CitySteadingBrews thanks! I'll give it a shot just to expedite the process a bit. I'll post an update for yours and anyone else's edification
Robinhood Men in Tights! "I will take these cotton balls from you with my hand, and put them in my pocket." Also I literally just watched the Mythbuster's episode where they tested helium in footballs the other night! Adam was ecstatic about the testing rig for launching the footballs giving consistent launches, which is crucial to detecting variations in small sample size as you said! Adam is one of my heroes and I enjoy watching him answering questions on Tested as regularly as I have been enjoying your channel!
Yup, those are the exact things I got those quotes from!
I've used AB-1. I didn't compare it to anything, but it turned out great.
I got a malolactic fermentation after a couple months and that made the last bottle of the batch less great. But I don't try very hard with sanitization, so you probably won't have that problem.
Usually MLF makes a cider better... interesting.
Very informative.
I have a question for you or the community as a whole regarding the "ites" and "ates". Are drink that have them impossible to use as a base to ferment or will they just have an extreme difficult time to use to make a drink?
It varies. Sometimes it won't ferment at all. Others it may stall early or cause off flavors. In others it may have almost no effect at all.
@@CitySteadingBrews thanks I was thinking after I get a couple meads made under my belt to try and go Dr Frankenstein and maybe attempt a cream soda mead.
I am pretty new to brewing. I have made 3 batches of ciders until now, but i found that the cider oxidised after bottling. Tasting it young they were fabulous, but after aging for 4 weeks it tasted oxidised. Could you do a video about oxidisation; how to prevent and if there is a way to fix it? That would be greatly appreciated!
There's not much to say other than don't expose it to air. Keep minimum headroom once it's racked and bottled. There is no fix once it happens.
We need to see the Culmination of the blending and adjusting of these three into one.
Why? It's more or less just a basic cider...
Oh... you used the word, NVM
@@CitySteadingBrews yep just having fun using the word of the day. 😀
Yup, caught on to that late!
Maybe I'm new here but specialty yeast can get expensive. Do you have any videos on reusing or cleaning and storing the lees?
Did some research on this myself, mostly comes down to separating top layer of yeast cake after racking. And keeping it in the fridge. You can do this a couple of times, fill bottle up with water, let it settle down, and separate again.
Dead yeast will settle below the live ones.
This method apparently works best with low abv brews. Because for high ones the healthy yeasts mutate a bit to adjust to the harsher environment
We don't do it. However as said above, it can be done. The result is not as reliable as the original yeast as yeast evolve and change rather quickly. But it can help stretch a packet for a while.
Quick question, making my first cider, would like to use some left over yeast from mead making. I have Lalvin D47 and Red Star Cote des Blanc. Which would be a better choice? Thank you for your help.
Either is fine for making a cider really. The differences in yeast are pretty minor in reality as we showed in this video.
@@CitySteadingBrews thank you for your help!
would be interesting to see a white wine yeast vs champagne vs cider vs ale vs kveik yeast, maybe worth doing it myself :)
Go for it!
I have heard a lot of people favor the Cote de Blanc yeast from Red Star.
I have used Lutra Kveik (Omega Yeast Labs) in the past and had good results. Starting a batch with OYL Hornindal this week since for an experiment. I will let you know if it is a success or disaster.
I do not believe yeast choice will be the difference between success and disaster. 😀👍
How long would a 20% abv wine be drinkable if you store them in glass bottles with corks?
That is an unanswerable question. It depends on environment, bottling, seal quality, how "clean" the bottled brew was, oxidation prior to bottling, etc, etc. Normally, a few years.
I have a question about erythritol, have you used it in baking?
I really don't use it in anything anymore. It's been found to be not so good for you.
@@CitySteadingBrews Ah
Interesting test.
Thank you!
What would happen if you mixed different types of yeast? like if you had 3 or four packs of yeast that only had a little at the bottom, so you decided to use all of them.
One normally starves out the others.
Found apple cider fresh in the store but it has glycolipids in it as the stabilizer. Dont think that will ferment?
Not sure but I wouldn't buy that anyway.
Hello, I’ve made wine/cider 10-11% abv with bread yeast, it fermented down to 0.998 gravity. I didn’t have an airlock so I just let the cork stay loosely on and I only cleaned the 10L container with dish soap. I’ve tested it but it tastes so bad that I gagged when I drank it. Is it possible that it has been infected or anything? Do you think it is safe to drink?
I believe it was infected and if you gagged on it... I wouldn't drink it. Please use proper methods and your brews will improve!
@@CitySteadingBrews Thanks for the advice! I’ve ordered starsan and some airlocks now so I hope my future brews will taste better.
Can you do other juices ?
Not sure what you mean. Yes you can ferment other juices.
I actually used US05 ale yeast on a cider I brewed and it was excellent.
Yup, good yeast.
I just did my first batch of cider yesterday using simply made apple juice 100 percent found in the refrigerator section. I used mangrove jack cider yeast.
I am curious if some age would accentuate the differences more and be closer to what they said they will give you as a result.
I doubt it. Aging will normally mellow flavors so it would either keep the differences the same or make them even less noticable.
what happens if you mix different yeasts that are supposed to do different things? ( one promotes fruit flavors, but another is like a wine yeast or basic bread yeast? )
Normally one colony takes over.
What do they taste like with the same amount of sweetening.
Sweetening masks flavor differences a lot of times so probably similar but sweeter. 👍
The CULMINATION of the three ciders CULMINATED in a wonderful video comparison of yeast varietals.
Lol
I found im great at making flavored vinegar....
Not giving yup, trying to understand the mistake i must be doing on a regular basis...
My preparation is as follows:
Scrub everything with hot water and soap,
Soak in bleach roughly 10 min,
Air dry covered with clean and sterilized towels,
Just before use everything goes into starsand for the recommendations on the bottle..
Fruits are washed and chopped if needed before freezing, then thawed and allowed to come to room temp while coverd..
Yeast is stored in the fridge until used, pre mixed with room temp water till a foam doam is noticeable.
Room temperature is normally 70⁰f
I start checking gravity levels when i dont see movement in the airlock, when it says its done i rack the next day to another fermenter that again goes through the same process as above... this time for aging... i monitor the level in the airlock for 3 months. Upon tasting it they come across as vinegar tested on a ph test strip compared to a known vinegar in the next room they almost match...
I do back sweeten with non-fermentable sugars
Hasnt changed the outcome..
They clear and look GREAT taste not so great..
I would stop using the bleach. No need and it may be a risk. If you are making vinegar that means somewhere in there you are oxygenating it. Also, some people say "vinegar flavor" when really it's just young, dry and possibly higher alcohol. Something to consider.
Well done, always learning lots.
I see it this way... if you use a recipe designed to be fruity you want to choose a yeast that will work for you, also NOT choose one that will work against you. So these character traits help you exclude strains that might hinder your efforts.
Just my 2 cents
Ih yeah.. CULMINATE...
Exactly.
have anyone considered what the cumulative culmination would be if we put these or others together in one brew, and micro step feed allowing a full attenuation between steps. also can you tell me the beer bottle buster yeast infection in the hose to the bottle head might be? I have seen the information ( somewhere ) but lost it and can't remember how I arrived at it. ( long trip down a rabbit hole a while back) the article was on yeast.
i found it, 30 minutes later, diastatcus yeast. now back down the rabbit hole.
Anyone have details on the bungs used? I'm keen to have a go at brewing a cider, but don't really have the space for a handful of equipment.
Just standard 5 gallon bungs.
My hearing is very acute to where I can hear aspects that others can’t. However, my taste buds are duds. Subtle nuances are beyond my ability to taste. I will however use your favorite cider yeast.
🎶”We’re men!”🎶 references appreciated!
i have made cider before using the wineyeast lalvin d47! great hardcider after i backsweeted with some unfermentable sugers!
So, I can keep using bread machine yeast. 😂
How many grams of cinnamon should I add to my 6 gallon cider
I usually use whole sticks, and about one per gallon for a week or two, but it depends on how strong you want the flavor.
I’d be curious to see if there’s more of a noticeable difference after a year finishing…
It's a low abv cider. I wouldn't trust storing it for a long time and I really can't see how there would be large scale r even significant changes different to each other.
A Robin hood reference goes hard.
I would have liked sweetness and acid added equally to each before the minor detail break down. To see if they changed drastically to the sample you had prior to. You didn't want variables, but I think time and time again you light up when sweetness and acid are added
Sweetness is likely to mask differences further in reality.
@@CitySteadingBrews understood!
Mel Brooks, Robin Hood Men in Tights
The difference between them sounds almost like you could blend them together and get a culmination of flavor, may have to try it myself one day
lol
Is there a type of cider or wine that stays yeasty? The smell of the ferment while it's brewing is one of the most delicious smells in the world to me. I would like to have a beverage that continues to be yeasty and frothy and a little sweet , maybe fruity. I guess that sounds like beer but what I have in mind is something different. It's not a drink I've ever had and maybe it doesn't exist except in my imagination. I've searched brew forums and can't find anything that fits the bill.
I don't really know, sorry.
@@CitySteadingBrews If you don't know, then it likely doesn't exist. Thank you for the response.
@@ColletteAileencheck out the French technique called battonage…
Oh... I wouldn't believe for a second just because we don't know it's not a thing, lol.
Oh, right! Forgot about that one! Good call.
Did the same last year with 2 mead yeasts. Side by side there was a minor difference. But it wasn't significant in any way.
Yup. Many say it's a huge change but in reality the recipe matters far more.
@CitySteadingBrews Yep. That was pretty much my conclusion too.
I think you should have done a bread yeast control batch
That's not what this was about. How is that a control anyway? 😁
Culmination!
Those Culmins are nice folks and deserve their own country. They could even call it Culmination.
Ha!
😊❤
"We're men, we're men in tiiiights. Roaming around the forest looking for flights"
Fights 😀👍. Isn't it fights? Now you have me wondering!
Yup! genius.com/Mel-brooks-men-in-tights-lyrics
@@CitySteadingBrews speaking words may be hard for Derika but typing is hard for me, lol.
lol, no worries!
My dates wine with double the sugar by mistake turned amber, goldy, clear .... PORT. That strong. I sip it with cheese. Wow.
I personally feel like any of them work just fine. The very small differences can easily be overcome in the alteration/ taste adjustment phase. Literally 1/4 teaspoon of acid blend would be enough to make the less acidic into the more acidid and a touch of sweetness could make the less sweet like the relatively sweeter tasting one. Just not that much difference really.
ageing the brew? The apple juice has aged in the bottle from the date of its production. Understandably, the brew will age as well and mellow.
Umm.... yeah. It could age, sure, but we said we're not doing that. Ciders in general can spoil more easily due to lower alcohol content.
Even though you used the same purchased product there still can be differences between them. Combine all three and then split them up and run the test.
We checked pH and sg. They were as close as could be and for the purposes of this test, totally close enough!
Just throwing this out there......but I'm pretty sure there's some buhjeesus in there!!
Maybe!
I would have liked to see 2 "control" ciders with 71b and fleischmann's yeast respectively. Do you need a special cider yeast for this? Heck, do you even need a special brewing yeast?
Then why do you need controls? The point was the difference between these three cider yeasts. Of course you can use other yeast to make cider and you can configure tests for years with all the options out there, lol.
Now do a comparison using bread yeast.
We have actually. ruclips.net/video/eRJFlfh_9rE/видео.htmlsi=0wzffT78P-qWhJVq
Mel Brooks had the bestest movies, ever. Robin Hood: Men in Tights was great, Spaceballs was great, The Producers & Blazing Saddles, of course, but our favorite might have been Young Frankenstein.
Along the same genre, and not sure that I've seen you comment about it, did you guys like Top Secret from the Zucker brothers? I think I've (Greg) watched it at least 20 times. I remember making my very conservative religious father watch it when I was young, and he couldn't keep from laughing at the silly slapstick humor either. Very classic. How can you get better than the cow??
Always love your content, highlight of the week, every week. :)
I don't think I have seen it tbh. Will take a look.
Oh myyyy,@@CitySteadingBrews, this is my best opportunity to improve your life.. you must watch it. :)
Did you just use the same teaspoon in each yeast packet?
Yes, and before anyone cries contamination, let me remind you of how little the likelihood is of a tiny speck of yeast in a whole teaspoon of other yeast making even the most minute of differences in this test, lol.
Column Nation 😅
Hmm?
Thank you for doing this.
My pleasure!
HEY ABBOT!
you could have mixed all 3 juice bottles into a larger container then separated them all out and be 100% sure they were all the same!
They were the same.... we tested them.
@@CitySteadingBrews yea I saw that :)
Culmination
Robinhood Men in Tights.
I know this is not related to homebrewing, but Darth Vader died today. And I thought that you guys could do a Vader inspired mead in honor of him.
I considered it, but I cannot think of a definitive link to any mead that Darth Vader would have had. Not sure he ever actually ate anything.
@CitySteadingBrews true on darth vader not drinking mead, at least I can't find any but vader did eat. By either feeding and drinking tube's that fed him directly, and if wanted to eat and drink himself it was in his clam-shell... thing.
So technically we could Juxtapose that he drank alcohol, given how much pain he was always in. Also I ment to make a mead in honor of James Earl Jones who died on Monday, and since his most famous role was vader, although you do a Conan inspired mead for his role in that.
(Contrast on this video is darker)
Nope. Exactly the same settings as we have used for months.
Colmination
Culmination.
@@CitySteadingBrews haha thanks. I’m not native and it is a new word for me. I literally went back to the video after I typed the first 3 letters to make sure I didn’t spell it incorrectly. That’s hilarious to me. 😄
No worries!
From what you say it sounds like AB1 is just right for me.
I did Mott's, I wasn't happy... but by far the best is martinelli's. Its more expensive, but it is for a reason. It is my go-to. Ill drink it young, aged, spiced, etc etc etc. I dunno what it is, but martinelli's with ec1118 is 🤌🤌🤌
It is the mix of apples they use.
Yup, there's a variance in juices, to be sure!
Culmination
Culmination