Thank you as I know a lot of beer brewers also like a little change of pace but the easy part and a bit of cider. (I'm not a fan of sweet cider so I almost always go for dry or very dry.)
I plan on doing that video this weekend if possible (we have company at the moment) and will go over everything you need know as I've done a bunch of "Quick Carb" methods and hands down this is the best but there are of course things to be aware of that will be of concern to most people.
I find it too much trouble for fizzy hard cider. I just buy the gallon of cider that kicks - some ciders don't kick off, due to 'sulfites'/ additives - pour the new cider into a used jug - already with a bed of strong yeast - replace cap, with hole and airlock, done. I find a couple of tablespoons-full, 2 tbl. per 1/2 gal., of malt syrup to make for better tipple.
First, flavor is king, but if you want it clear, there are many ways to clarify your Cider. For this video, it was mainly the Pectic enzyme and, secondly, the yeast choice as some yeast do a better job of flocculation pulling a bit more out of suspension including the yeast of course. I would enjoy what you have but when doing it again if you want it really clear. Use a yeast with high flocculation like Safale S-04, White Labs 002 (my favorite), or Lallemand Nottingham. Other good yeasts but I'd have to double-check the Flocculation are Lalvin 71B-1122, SafCider AB-1, Mangrove Jack M02. Buy some cheap Peptic enzyme off of Amazon or a local LHBS or at some grocery stores in the canning area. The other two items that I use when really trying for a clear beer or cider, is Gelatin and cold crashing (normally before you enjoy it.) If you are bottling and haven't cold crashed yet, there is a good chance it will clear up nicely in the bottles.
@@BitterRealityBrewing thanks for the tips! I'll look into switching up the yeast for the next batch and taking some notes on what I used this time to compare.
Yes, as it will warm up with the yeast, but it is better to allow the cider to come up to the best possible pitching temp recommended by your yeast. This way you will get the best cider possible and none of your yeast will have a chance to fall out of suspension early (which usually means going dormant, not actually dying.) If you do pitch while it is cold, once the cider is up to temp, a good shake or some extra movement of the fermenter will get the yeast stirred back up and moving.
I see that you used two kinds of nutrients. The first looked like Fermaid-O or yeast hulls and the second looked like DAP. You didn't say exactly what they were or how much you added. Do you have notes on that, by chance?
I'm sorry for that, it was Wyeast nutrient and it was only about 1 tsp (I emptied the last bit out of one container and grabbed another one to ensure it was about 1 full tsp (I do go a tad heavy it was a bit more on a heaping teaspoon worth). Thank you for pointing that out as sometimes I take certain things for granted like grabbing two of the same thing and not explaining that. Thanks.
The 1 gallon kegs I got were from Amazon and I actually have two of them and my son usually has them as he fills them at my house. They are pretty inexpensive - here is one with the relief valve - amzn.to/35CtUTo and here is a cheaper one without if you don't plan to use the lid it comes with (plus they have other sizes) - amzn.to/3iSCdlS - Here is what I have on the top for dispensing - amzn.to/35y3vpt - My son uses one of these with CO2 carts - amzn.to/3vyVY4s (I just use my regular CO2 system on my keezer).
@@3444cc When I get to our new house which is being built I'm stongly considering building a kezeer (kegerator) with nothing but 1 gallon kegs for experimental test batches. I'm thinking these would work perfectly.
From what I remember it was only like 2 weeks and technically it was done in 1.5 weeks but didn't have time to mess with it until the next weekend where I moved it to the 1 gallon keg (part that was not seen in the video where I then put it in my keezer to get cold for 2 days) and then I carbonated it. Total time was about 16 days from juice to carbonated cold hard cider.
@@gillachapelle4988 Hopefully you get it soon if it is from the U.S. if it is from China it could take a very long time as sadly we are very reliant on them for way too many products. Not a bust on China but being overly reliant on any outside source can create issues down the road.
I tried the 1 gallon water jugs many years back for beer, but several people without the knowledge of it being fermented in the plastic water jugs (they are PET, but not for long term use I'm told), mentioned tasting something off. I've stayed with glass, unless it is a PET plastic fermenter designed for fermenting.
Best straight forward video on making cider. Thank you!!
Thank you as I know a lot of beer brewers also like a little change of pace but the easy part and a bit of cider. (I'm not a fan of sweet cider so I almost always go for dry or very dry.)
Awesome. I'm looking forward to your thoughts on the DIY quick carb.
I plan on doing that video this weekend if possible (we have company at the moment) and will go over everything you need know as I've done a bunch of "Quick Carb" methods and hands down this is the best but there are of course things to be aware of that will be of concern to most people.
I am very interested in the quick carb system. I will be looking out for more in depth video you will be doing. 😀
Hopefully I can get it done tomorrow or worst case on Monday night.
How did I miss this video. Have to try it 😊
Was crazy easy and came out pretty nice.
I find it too much trouble for fizzy hard cider. I just buy the gallon of cider that kicks - some ciders don't kick off, due to 'sulfites'/ additives - pour the new cider into a used jug - already with a bed of strong yeast - replace cap, with hole and airlock, done. I find a couple of tablespoons-full, 2 tbl. per 1/2 gal., of malt syrup to make for better tipple.
Sounds easy enough.
Im doing a batch of cider, but mine is still cloudy after 3 weeks. Where did i go wrong?
First, flavor is king, but if you want it clear, there are many ways to clarify your Cider. For this video, it was mainly the Pectic enzyme and, secondly, the yeast choice as some yeast do a better job of flocculation pulling a bit more out of suspension including the yeast of course. I would enjoy what you have but when doing it again if you want it really clear. Use a yeast with high flocculation like Safale S-04, White Labs 002 (my favorite), or Lallemand Nottingham. Other good yeasts but I'd have to double-check the Flocculation are Lalvin 71B-1122, SafCider AB-1, Mangrove Jack M02. Buy some cheap Peptic enzyme off of Amazon or a local LHBS or at some grocery stores in the canning area. The other two items that I use when really trying for a clear beer or cider, is Gelatin and cold crashing (normally before you enjoy it.) If you are bottling and haven't cold crashed yet, there is a good chance it will clear up nicely in the bottles.
@@BitterRealityBrewing thanks for the tips! I'll look into switching up the yeast for the next batch and taking some notes on what I used this time to compare.
Can the cider still be cold?
Yes, as it will warm up with the yeast, but it is better to allow the cider to come up to the best possible pitching temp recommended by your yeast. This way you will get the best cider possible and none of your yeast will have a chance to fall out of suspension early (which usually means going dormant, not actually dying.) If you do pitch while it is cold, once the cider is up to temp, a good shake or some extra movement of the fermenter will get the yeast stirred back up and moving.
I see that you used two kinds of nutrients. The first looked like Fermaid-O or yeast hulls and the second looked like DAP. You didn't say exactly what they were or how much you added. Do you have notes on that, by chance?
I'm sorry for that, it was Wyeast nutrient and it was only about 1 tsp (I emptied the last bit out of one container and grabbed another one to ensure it was about 1 full tsp (I do go a tad heavy it was a bit more on a heaping teaspoon worth). Thank you for pointing that out as sometimes I take certain things for granted like grabbing two of the same thing and not explaining that. Thanks.
Where did you get the mini keg?
The 1 gallon kegs I got were from Amazon and I actually have two of them and my son usually has them as he fills them at my house. They are pretty inexpensive - here is one with the relief valve - amzn.to/35CtUTo and here is a cheaper one without if you don't plan to use the lid it comes with (plus they have other sizes) - amzn.to/3iSCdlS - Here is what I have on the top for dispensing - amzn.to/35y3vpt - My son uses one of these with CO2 carts - amzn.to/3vyVY4s (I just use my regular CO2 system on my keezer).
Perfect. Thanks so much for getting back to me
@@3444cc When I get to our new house which is being built I'm stongly considering building a kezeer (kegerator) with nothing but 1 gallon kegs for experimental test batches. I'm thinking these would work perfectly.
Sounds like a great plan
how long did you ferment it for?
From what I remember it was only like 2 weeks and technically it was done in 1.5 weeks but didn't have time to mess with it until the next weekend where I moved it to the 1 gallon keg (part that was not seen in the video where I then put it in my keezer to get cold for 2 days) and then I carbonated it. Total time was about 16 days from juice to carbonated cold hard cider.
@@BitterRealityBrewing awesome thanks for getting back to me....I have some AJ fermenting..going in blind though hydrometer is on back order lol
@@gillachapelle4988 Hydrometer on back order? Hopefully it is a great one...seems like everything is hard to get now days or just expensive.
Ya it seems to be late....I haven't got an update so it must be on its way...
@@gillachapelle4988 Hopefully you get it soon if it is from the U.S. if it is from China it could take a very long time as sadly we are very reliant on them for way too many products. Not a bust on China but being overly reliant on any outside source can create issues down the road.
I just use the plastic jug, 1 time use.
No need to clean a vessel anymore
I tried the 1 gallon water jugs many years back for beer, but several people without the knowledge of it being fermented in the plastic water jugs (they are PET, but not for long term use I'm told), mentioned tasting something off. I've stayed with glass, unless it is a PET plastic fermenter designed for fermenting.
Missed the burp after testing.
Carbonated stuff has that habit of adding a bit of Gas. 😂