Super Simple Cyser 2021 - Let's finish and bottle this apple mead!
HTML-код
- Опубликовано: 24 июн 2021
- Super Simple Cyser 2021. It's time to add a few flavor enhancers to this apple cyser mead. Then, we make sure fermentation is complete using specific gravity readings, and maybe a bit of sweetener, and... finally we bottle the mead. This cyser recipe is far superior to our older Super Simple Cyser so far!
Additions:
1/2 cup (100 grams) Monkfruit Sweetener Golden: amzn.to/3jbLF3U
3 apples worth of dried apple rings
1 cinnamon stick
Cyser - Apple Mead - Updated Super Simple Cyser for 2021: • Cyser - Apple Mead - U...
New to Brewing? Check out this Playlist: www.newbrew.city-steading.com
Check out the City Steading Guide to Brewing: city-steading.com/guide-to-br...
_____________________________________
Help Support the Channel and Join a Friendly Community of City Steaders!
www.city-steading.com/vip-club
Become a Member of CS Mead and More! / @citysteadingbrews
_____________________________________
Some items used in the making of this video (We are Amazon Affiliates and as such do receive a small commission if you purchase anything after using one of our links. There is no cost to you for this, but it does help the channel and enables us to keep bringing you content. Thank you!)
1 Gallon Glass Carboy with Airlock: amzn.to/3wOr3m9
100 ml Syringe with Tubing: amzn.to/3A571Ga
Graduated Cylinder: amzn.to/3gTRHVm
Hydrometer: amzn.to/3wVjhXN
Belgian Tasting Glasses: amzn.to/3quu6gX
Auto Siphon: amzn.to/3vUSgSK
Our Favorite Pitcher: amzn.to/3qr5TZ4
Silicone Spoon: amzn.to/35Slfw9
1 Gallon Wide Mouth Fermenter: amzn.to/3vXKx6y
1 Liter Swing Top Bottles: amzn.to/3vRvDyH
Screw Top Wine Bottles: amzn.to/3vRvTxF
Bottling Wand: amzn.to/2U2g0qN
City-Steading Brews t-shirt: city-steading.com/product/cit...
B.I.Y. t-shirt: city-steading.com/product/whi...
Odin's Brewery Red Ink t-shirt: city-steading.com/product/odi...
_____________________________________
Want more City Steading?
Join our Mailing List: city-steading.com/signup-for-o...
Website: www.city-steading.com
City Steading Homegrown and Healthy: / @plantlifeyt
Instagram: / citysteading
#cyser #mead2021 #supersimplecyser #mead
Hey mad fan u taught me everything all the way here in Africa in a country called Kenya my gift for your teaching Is try 1 litter Apple Juice, half cup brown sugar,2 cloves and one cinnamon stick and use bread yeast.u won't regret it
Hey Kenya! You guys are famous for your runners! I prefer your recipie rather than the running though...
One of the only words I know in swahili is thanks to my aunt's visit to your amazing country. So thank you my rafiki. I did not want to use an artificial sweetener and wondered if I put 1/2 a cup of brown sugar in during primary fermentation if that would help. You pretty much just proved that. Clove is also a great idea and I was planning on using bread yeast as well. Thanks again, friend.
The only oxygen in the syringe would come from the tubing. Stick it in the headspace and ‘rinse’ it a few times with the gasses there - should be totally fine. We do this all the time in my lab (scientist). You were right when you mentioned most of the gas came from the liquid
My thoughts exactly (not a scientist). Also, some CO2 trapped in the liquid might have been released with the pressure, and that's what's probably responsible for the bubbles they noticed in the syringe. NOT oxygen.
I agree all good points. Was just thinking, if Brian were to keep the syringe upright vertically instead of folded over, it wouldn't stir the liquid through the oxygen bubble sitting at the top of the syringe while sucking in. The oxygen would sit above the liquid (as it flows up from the bottom) and wouldn't run through the liquid while expanding the syringe. That said, I don't see it being a huge deal, but just sharing my thoughts on possible methodology improvements. Full disclosure, I'm not a professional and just thoughts based on my opinion. Everyone is welcome to do what they will ;) and I enjoy the content and appreciate the hard work shared.
I swear when you poured your tasting glass i could smell it!!! That was the craziest experience ever lol.
Yum… I have got to return to cyser. Too many brews I want to make and too few fermenters… and a house that.s full to the gills. LOL
Thanks for this video! It reminded me of the greatness of tweaked simplicity.
Welcome back!
To bad your not in New Jersey I’m downsizing and have to unload a bunch of drilled and spigoted fermenters
Ooooo adding a couple of marbles in the bag is actually a really smart idea. I never think of things like that! This recipe legit looks really good.
I always forget too :)
i bet those apples taste wonderful on some icecream
I would chop em up and mix em with caramel sauce on a nice bourbon vanilla ice cream.
I’ve been using that sweetener for a couple months now in brews and for baking and it’s worked pretty well for me. Happy to see you guys using it!
I've looked for recipe like that for a long time and now that you are Satisfied with that i can start to make it now and it will be ready to the holidays in September!
This is incredible. Even I fell confident trying this brew out.
I've really enjoyed your channel, and I look forward to making this soon. As a side note, I'd really enjoy a video where you introduce all your cats! I know that's not the point of the channel, but I love my cats and yours bring me extra joy whenever I see them!
I did a cross between your original recipe and the new improved recipe. I just bottled it and am super pleased with the result. thanks for all the inspiration!
Sounds great!
Fun trick of the tongue... add a little pear with your apple for an extra apple flavor. If you ever look at the label of snapple apple it has a little pear in it for an extra kick.
This is so my next mead!!! Love the recipe!
It’s funny how when Brian was explaining how much sugar to ad, Derica looks like her head was about to explode with all the numbers being thrown. 😂
Really glad I watched your video. Just finished a gallon batch of cyser with cinnamon and clove it tasted like a perfect Christmas gift, so I just started a 5 gal. batch. Love the idea of the dried apple addition. Curious about the difference between cinnamon in primary v. conditioning. I need to go grab some good apples to dry out. Can't wait for that tasting video.
Update: cyser rehydrated apples make an amazing touch to dutch apple cakes after you rack off the mead. Bonus points if you happen to have raisins from racking a pyment at the same time.
That turned out to be a VERY handsome beverage. :D
Got a syringe just like that! Also perfect for racking and or bottling very tiny brews. (I rarely make an entire gallon)
Sounds good guys.
Just started this! OG was 1.078 with a local honey and the same juice. It's cooler here so might go a little slower. Super excited for my 2nd brɛw with your recipes!!
Just reracked our cyser today. We didn't have any dried apples and none of the shops had any.
So we tried mango.
Now we play the waiting game :)
yummy ..looks really good
I made one with cinnamon clove and ginger 😋 I called it my breakfast wine
Ooo, shiny, more cyser!
YEAH BABY! Second video up. Now I can work on my cyser more.
More to come!
I put only half a cinnamon stick in my blueberry wine (about 3 liters) in 'conditioning' and it was just the perfect amount of it for kind of a hint of it at the end. Thanks for sharing so much of your experience.
YES! You’ve discovered the wonders of the 100 ml syringe! ;)
One thing I'd really like to see in your videos is the "napkin test" for color for your beverages... for wine, when looking at color, it's common to put the bottle or glass in front of a white napkin to make the color easier to see. In this video, it really hit home to me that it would be a great addition to your process! :) I was dying to see the color of that Cyser close up!
We could do something along those lines.
Does anyone else like watching them rack/bottle???
I chose finishing as I watched your video. Made a simple Mead with Fireweed honey, and that was a good catch. About a glass or maybe two left, waste not and so on.
i would be eating the apples lol
Yes.
I'm using a syringe like yours for getting a syphon going for years, don't leave it to long in the Star-san the cylinder or piston get sticky.Luckily I've got hundreds of them.
Yay! 2nd one :)
Today i got the ingredients to try make my first cyser, curious on how it goes.
I love how Derica’s face speaks volumes even when she’s not speaking with her voice, lol!
I bought a 2 pack of those syringes and the only complaint i have (other than the mile of hose it comes with) is that the hose on there causes suction and it'll leak if you dont hold the pushy part of the syringe up. Other than that its great!
I had Austin Powers flashbacks with the pump that wasn't his.
Them: "Ah! There goes the apple ring into the sanitizer bucket!" 😱
Me: "Wow, they really are serious about sanitizing everything." 😉
😂😂😂😂😂😂😂😂😂😂😂
Love the video! Wondering what wine y’all purchased for that 3L carboy. I love the aesthetic of that bottle for some reason lol
Keep the syringe pointing downwards, that way the air bubble stays on top and the "splash zone" is eliminated.
Derica's facial expression reveals it may be more than "a little rough!" LOL
Love me some apple cyser! Will be interested in your opinion of it in a few months. I also usually add 1 clove per gallon and it taste like apple pie. :-)
And Derica - love the shirt!
When you two rack, I refer it too usein a Tennessee credit card,using a hose to remove liquid from one thing or another
Loooove cyser after malolactic fermentation has had time to do its thing
Derica's faces. LOL
I'm amazed that you still put up with the bungs for those bottles 😂
Ever thought about getting a pack of plastic lids for them (and set them up to use an air lock if needed)?
We have the caps… half the time they don’t fit, lol.
Just mixed in this recipe to try out :) I had V1116 yeast though so I'm using them and my OG was 1.084
I lol'd at the Carlo Rossi carboy comment - here in Nova Scotia, that is $33 at the liquor store, not $10 - but I got an empty one for $2 from my local recycle depot :) I am addicted to collecting bottles lol
I started my second batch,left it go overnight ,when I woke up the next day as I gave it the bottle stir as you've mentioned to do for the first couple days. it bubbled up alot and shot out of my air lock. , funniest thing , I wasnt expecting it , so there i am holding the 1 gallon fermentation jug with the liquid shooting out of each hole in the cap of the air lock. my wife comes out and asked what happend ,while I was gasping for air laughing . now I know to maybe just let it go
Could totally be wrong but the repurposed bottle with the yellowy cap looks like Everclear. We repurpose a lot of those bottles because we use it to make your Limoncello.
Yup! Someone said that and I am pretty sure that's what it is!
hello ... just came across your channel a couple of days ago. I have watched episode after episode. love you guys already. funny thing is i happen to live in your area. would love to mead you sometime.
If I think I need to remove something from the fermenter (cinnamon stick, oak spiral,etc), I tie a piece of sanitized fishing line to the object, have the tag end of the line hanging outside the vessel by a foot or so, screw the lid on or put the bung and airlock in. Then, depending on the type of vessel I’m using, I can tie the line off on the carboy glass finger ring, or tie it around the airlock, to prevent the line from falling in when sampling.
making a granny smith cyser next - looking for a dry mead although I am partial to sweet wines.
I noticed that the bottles still had what looked like foam from the star san in them. Did you let them dry completely before bottling or does that miniscule amount have no impact on the cyser after being bottled? Just started my own homebrew adventure and hoping to know if this is a concern!
thanks for the tip on that golden monkfruit sweetener. that stuff is tasty and will be useful in any number of brews!
Any time!
What would be the difference between using dehydrated and fresh apples?
Which non fermentable sugars do you think are best for back sweetening brews? I have seen several options but im unsure of which to go with.
This may be a dumb question. But I'm new to brewing and figured I'd ask anyway! You took a reading after primary fermentation, but then you added monkfruit extract to sweeten it. Did you take a note of both numbers? Before and after adding the extract? Does adding the extract change the alcohol content in the brew since the ending gravity is now higher? I'm thinking about adding something similar and have taken a gravity reading but I'm wondering if I should keep track of what the gravity is both before and adding the monkfruit extract because once fermentation completes, I need to subtract off the difference to calculate alcohol content? Sorry if that's confusing. Just trying to learn!
Monk fruit doesn’t ferment so it won’t change the alcohol content just the sweetness level.
Yay! 1st one :)
Hi, turkey baster is making a mess because the hole on the tube is too big to hold the liquide, you should try to reduce it by gently heating the tip and folding it to half the diameter of the hole. And do a test by holding it filled with water. By the way, when you use the seringe to tranfert a sample, it didn't oxygenated, it just degassed due to the negative pressure from the pulling trough a narrow tube. Good luck.
Hi! I'm making my first mead and need some advise! I have two carboys and the first one is dragon fruit mead that's is doing fine but my other traditional mead is very slow compared to the first one. Both have OG around 1.116, 71B yeast (1bag for each one), around 8L each and are 3 days old. The traditional one I didn't see any bubbles in the airlock but if I shake it a little then the bubbles comes out :/ Thanks!!
Brian, when you dehydrated the apples did you peel them first or leave the skins on? I’m thinking the skins might add a little tannin to the brew, but I’m not sure.
I left them on, but they had the cores and seeds removed.
Question - if you are sitting at 14%ABV could you add a bit of "taste neutral" alcohol such as Everclear to bump it to 15%+ to help reduce the chance of a vinegar reaction?
At that point, it's nothing to be concerned with.
Hi, I just start making homebrews as a hobbie, most of all because I saw your videos, so thanks so much for everything you have done, I really enjoy your videos. However, I am not quite good making tasty brews xD, almost all the ones I have done taste footy. If you have any advise to improve the flavor of the brews will the best. Anyway thank you so much.
Age helps, proper oxygenation at creation too.
Brian did you get new glasses part way through the video? Magic of editing? Look good anyway.
Well… between videos, yes, lol.
That syringe looks like it would be perfect for filling the little bottles I like to give away to people I've met.
learned from kimchi making put a ziplock bag in the jar over the fruit if you have alot of fruit fill the ziplock with water make sure its zipped.
You may have said once or twice that you might do a vinegar making video. Have you done that yet?
We have not yet...
14:30 In my opinion, which is of no consequence, really, it would be a second secondary, as bottling and aging it what you usually refer to as tertiary.
What temp is it in the room where you store them for a year?
You guys use a nice auto siphon. My problem is it's not big enough for my 5 gallon carboys. Any recommendations for getting to the bottom of the bigger jug?
We have a larger one for 3 and five gallon fermenters: city-steading.com/product/fermtech-regular-5-16-auto-siphon-with-8-feet-of-tubing-clear-1-piece-large/
I'm excited to try to make this as my first brew! I was wondering, instead of drying out my apples using a dehydrator would I be able to freeze/thaw them to release sugars, or can I just put the apples in as is? Thanks!
Dehydrating them added extra flavors from caramellization. Freezing won't actually do that, but you can put them in fresh if you want, just won't be the same.
I'm already experiencing negative pressure with my cyser made last saturday (1 week old), I was starting to think that maybe it could be related to some air escaping somewhere from my plug (when fermentation was really strong some lil bubbles would come out from the whole in the middle of the plug even though the airlock was on). But perhaps it's already done like yours.
I might aswell ask you guys a question:
does gas inside a non-degassed mead/cider/wine change the gravity reading?
Gas shouldn’t chabge gravity really, no.
Hello, how do you store your mead after bottling? How long will mead keep? Do you find the pop top bottles worth purchasing?
We just put them in bottles as shown in our videos and keep them on a shelf.
Properly stored and finished mead can last for years at room temperature and it will only get better over time.
Yeeeeey cyser! Only one question: was it cinnamon or cassia?
Probably cassia, but it said cinnamon on the package!
@@CitySteadingBrews tnx! it’s a important thing because the flavor and aroma is different in cassia and real cinnamon
First off, love the content, keep it coming! On to the (admittedly long) questions...
Question 1:
1:55 Around this timestamp, you mentioned that it showed "negative pressure" and that was why you decided to pull a sample and test. Does that simply mean you waited until the airlock stopped making a LOT of bubbles, stop making consistent bubbles, or until it went straight to even on both sides of the airlock?
I'm asking because, unfortunately, I followed your recipe in everything except the 71B (couldn't get my hands on it right away) and used the Fleischmann's active dry yeast I had instead. I presumed that would mean it would take at least a little longer before I could grab a reading and add the dried apples and cinnamon stick. However, when I re-watched this video and checked it 10 days after like you, it seemed like it was still pretty active.
I've let it sit more and it's been about 18 days now, so I just want to make sure I know what I'm looking for before I test it. I presumed "negative pressure" meant "even on both sides of the airlock and not producing any more CO2". However, it's been quite a bit longer now and I'm ... concerned is the wrong word ... wondering if I'm waiting unnecessarily long and I don't need to wait for that evening out to occur.
Question 2:
If I do pull a sample to test, should I absolutely wait until I hit 1.000 or if I test, let it sit, and wait a week and get the same gravity, should I be pretty good to go, as active fermentation would have halted? My starting specific gravity was 1.084 - I presume due to the different honeys used and the fact that I was able to measure exactly a pound.
I know in other videos, you may pull two readings a week apart and that letting everything sit a bit longer shouldn't be an issue, but I'd rather not wait unnecessarily due to being overly cautious.
Thanks in advance for any help you can provide!
First, it cannot sit too long, no harm will come. Second, take readings a week apart, when they don’t change, it’s done fermenting.
@@CitySteadingBrews Beautiful, thanks for the quick reply!
Few questions, first I started the 2021 cyser and Apple cider/wine a couple days apart (5th and 7th) and just racked both. The cyser is very noticeably harsher both scent and taste. Is this likely because mead needs to age longer than wine, the abv difference, differences in brews, or could there be something else I'm not thinking of. Finally I had thought both were done with primary but latest readings cyser went down another 0.004 gravity and cider/wine went UP 0.007 gravity and I'm completely lost on how to explain it. Recent notes below
4/13/22CS Brew 21 Apple Cyser1.014/13/22Apple Cider Wine1.0014/19/22CS Brew 21 Apple Cyser113.77no noticeable airlock activity in several days. gentle swirl after gravity check still produces off-gassing4/19/22Apple Cider Wine0.99310.66no noticeable airlock activity in several days. gentle swirl after gravity check still produces off-gassing4/21/22CS Brew 21 Apple Cyser0.996Racked14.31Gravity after sweetner was 1.0054/21/22CS Brew 21 Apple Cyser1.005.5 C Lakanto Golden Monkfruit Sweetner14.31strong alcohol taste and strong harsh scent. under harshness flavor seemed potentially good4/21/22Apple Cider Wine1Racked9.72Gravity after sweetner was 1.0124/21/22Apple Cider Wine1.012.25 C Lakanto Golden Monkfruit Sweetner9.72much milder scent and flavor than cyser, drinkable as is but a little harshness on taste (not strong alcohol flavor)
Should clarify I understand at this age things are going to be harsh. I was just shocked at the very dramatic difference in harshness between 2 similar brews at similar ages. Another possibility, maybe yeast? 71b for cyser and Cote de Blanc for cider/wine.
Question. Would freeze dried apples work as well as dehydrated?
I would think so.
Hello from Washington! Fuji apples grow huge here so can most definitely be a fuji, is it ok to add sugar to carbonate this one? Thanks in advance, appreciate the vids and my house if full of brews now!
Yes you can! You would follow the same methods as here ruclips.net/video/tvvuVJNn2jM/видео.html
I wonder what added clove would do to that.
Tried a canned ice coffee once that had monk fruit in it as the only sweetener. Overall the the monk fruit tasted ok, but had a bitter dirt after taste that I've heard about this natural sugar substitute having. My father and older have to be mindful and ideally avoid anything with sugar in it. My father is better at this then my brother. So though I would try this product with this natural sugar substitute. and be the guinea pig. That way I would atually be able to tell them what it taste like when I tell them about it. Just curious about your opinion on the type and brand of monk fruit you used in this video.
I could have swore i saw an apple mead video with fresh cut up apples added in the conditioning phase.. is that video no longer available?
Kinda wanted to try it with fresh and dried apples to see the difference
ruclips.net/video/wGXpICoXBOg/видео.htmlsi=63nCbIK_7JhFn5RN
Could use use 2 or 3lbs of honey in the recipe?
Hi guys! Is it possible you could use apples that are not dehydrated, or would that cause other issues?
You can. We just wanted the extra depth of flavors from them being dried.
@@CitySteadingBrews thank you!
So my cyser is nearly done fermenting and watching this made me want to add some cinnamon to mine. Currently everything is in a 3 gallon jar. So would 3 sticks for two weeks after its done fermenting be good? Cause then right after I was planning to move the liquid to three 3 gallon jugs to clear.
You can add two sticks, but taste it after a week and see if it's enough.
Can I add pectic enzyme to my cyser? Would I have to add it to primary or can it be added to secondary formation? Thank you!
Sure. Ot's better in primary but also works afterwards. We don't use it all the time because most things clear naturally anyway.
I started this recipe, almost done with the primary fermentation. My question is with the apples, do they have to be dried or could I use fresh apples? I don't have means to a dehydrator, so I was just wondering if fresh would give me the same flavor profile. Thanks!
You can bake them in the oven on the lowest setting too. The drying alters the flavor.
Could I put the cinnamon and apples in during primary and add the monk fruit at secondary?
Yes, just know that cinnamon can sometimes harm fermentation, and we added the apples after so we got more flavor from them.
How close to the year tasting of this?
So I'm trying to make the super simple sizer 2.0. After 1st fermentation the brew carbonized. What does that mean, This was discovered when I introduced the monk's fruit sweetener it fizzed up.
It’s normal. You can stir it up like we do lots of time to degas or just let it sit a few weeks.
Thank you for the quick responce. Im realy enjoying your content.
That all use
at 11:00 or so I had a mental flash all about Austin Powers lamenting F.B's floater ohhhhhhh my, sometimes imagination has a cost.
Quick question why dehydrated apples instead of fresh? Thanks
We feel dried fruit gives a richer flavor sometimes than fresh. Also, the act of drying breaks the cells walls a bit and makes for easier extraction of flavors.
“Non-fermentable sugars”. That’s a new phrase for me. Didn’t know there was a such thing. Have y’all discussed this previously?
Would racking to a plastic jug and squeezing out the air to create less head space work?
I wouldn’t store alcohol in plastic.
Watching this, the question comes to mind what might adding a packet of Alpine instant cider at initial mixing do to fermentation? I’m also curious about adding a cup or so of Molasses.
The instant cider won’t do much for fermentation and it has preservatives so it could harm it. Might add flavors though. Molasses is a great flavorant but if it ferments it tastes like it sounds and needs lots of time to age.
@@CitySteadingBrews So these might be better for back sweetening? Maybe… possibly?
Personally…. I wouldn’t use them. Too many preservatives. But if you had to, leave it for after fermentation yes.
What about unpasteurized Apple juice often called cider (unfermented)?
BTW, You, guys are adorable
What is the question? Sure you can use that.
Can I use regular apples in place of dried? I don’t have a dehydrator.
You certainly can, you just won't get the unique flavor that dried fruit offers brews. It should add a bit of pure apple flavor to the final product, however.
Thank you! I just started primary on this today and so far so good!
After watching this, I made a cyser... I got 16% abv... It's not bad taste... I think aging will make it better. I made a banana wine... 18% I didn't like it when I racked it: high alcool, don't really taste the banana... But after another month and backsweeting it, you can taste the banana much more. It's amazing that the taste develops with time. Why so?
Aging does a lot of various things to brews. Nearly all will improve over time.
@@CitySteadingBrews I have a white deposit on edge of the wine surface. It's a banana wine at 18%... What is it?
Would adding more sweetener create a negative outcome? I like sticky sweet wine lol
Better to add more after fermentation so it doesn't stall the yeast.