I food process my table sugar to make it a powder for easier mixing. I'm almost ready to bottle my apple pie cider. The recipe I'm using has some cinnamon sticks, vanilla bean, cloves, allspice berry, and a little fresh ginger. The SafAle S-04 I used flocculated so compactly and beautifully, there's virtually no lees after the first rack.
I just saw this video pop up and realized I never said how it went. It was a huge hit! Next on my list is going to be the caramel apple cider recipe. It was requested by my brother in law. LOL
My version modified from Trent's to speed up finish time: WLP565 (5 gallon pitch count for 2 gallons) for a week or so finishing @ 0.997. Pressure cooked 8 ounces of brown sugar with 2 cinnamon sticks and water in the instant pot for 15 minutes. Poured vanilla, back sweetening cinnamon solution and cider into a corny keg and pasteurized the entire corny keg. Carbonated with a carb stone over a day. Don't taste it warm after back-sweetening with the pressure cooked solution. It will taste tannic and you will be tempted to dump the batch if you don't like the spice, have some faith and chill and carbonate. 2 gallons disappeared from my house between Friday and Saturday and now I'm getting complaints for not making 5. notes: I only used 565 because I had it banked and starter going already, I over pitched just to avoid any of those saison flavors. It came out crisp and clean and with a very strong apple flavor. I'm not sure why this yeast made such a good cider, but it seems to have left more apple flavor behind compared to other yeasts I have used. Back sweetening took it to 1.011 if your looking to hit the exact number.
Can one get rid of the blinding methyl alkohol after destilling? I guess no, because the victims are unable to report their faith, caused by blindness.
Anyone ever tried adding lactose to back sweeten abd give it a creamy and buttery mouth feel? And if yes how did u add it. Just straight in or dissolve in water and then add?
I took my final gravity reading a week after adding my flavorings, and it says there's almost no alcohol in my cider. Could it just be the flavorings affecting the gravity? Rookie moment, just want to check before I try to ferment again.
Made 2 batches of cider with 2 different apple cider juices. My first is in keg, turned out great. My second gallon was just backsweatened but has a egg vinegar smell and taste. I just moved to secondary. Do you think smell will dissipate or am I stuck with it? Any suggestions?
I would say just 2.5x everything except yeast. Only thing you may want to be careful with is the vanilla extract. Don’t want to over do it so add it a little bit at a time until it’s to your liking.
Made cider with Fermentis SafCider... didn't love it too much. It was like white wine and too young, too dry. I've heard that it needed 3 months to mature. If I will do it again, I'll probably use apple juice, cherry sirup and US-05 or, my favorite, Nottingham at 65 degrees F.
Hi Trent, have you had any luck with backsweetening ciders? I have a pomegranate cider that's way too tart that I'd like to backsweeten. I will be bottling so it would have to be a sweetener that doesn't affect carbonation.
@joshrowe9031 it was really good. I added some potassium sorbate after fermentation and added some brown sugar and sweetness to it. It came out pretty good. Not too sweet at all.
Stabilize with Potassium Sorbate & Campden tablet. Wait a day and then add in some source of sugar to sweeten it. Like more apple juice or sugar. Stabilizing keeps the new sugar from getting fermented
@@TheBruSho can I do this when I have the flavor in the fermenter before I keg? Or should I do it before I put the flavor in right after it is done fermenting?
@@yankee72789 either works but what’s important is to stabilize before you add any sugar, it won’t continue to ferment and will leave you with a sweetened cider. Flavor additions can come before or after, but probably before so you can get to kegging sooner.
Well the good news is dead yeast is just another good yeast nutrient, but if its not fermenting just add more fresh yeast. Always a good idea to make a starter on old yeast just in case!
You would have to use a stabilizer like Potassium Sorbate to stop the yeast from reproducing. That way when you add more sugar it stays sweet and doesnt ferment more!
I’ve had ones a year old vs a few days old and I would say it is better fresh but it can hold well with time. Once it’s primed and carbonated it’s ready to drink IMO.
I think it would work great. I use champagne yeast on ciders all the time. They tend to be a bit more attenuative, which dries out the cider more but I like that. Not a big fan of overly sweet ciders
remember. THERE IS no SUCH THING AS "HARD" CIDER. CIDER IS BY DEFINITION, FEREMENTED APPLE JUICE iT IS NATURALLY ALCOHOLIC. "SOFT" CIDER IS not CIDER BUT PLAIN APPLE JUICE.
For more on how to flavor your Ciders, check this video out: ruclips.net/video/lcHkjiNo9eA/видео.html
I food process my table sugar to make it a powder for easier mixing. I'm almost ready to bottle my apple pie cider. The recipe I'm using has some cinnamon sticks, vanilla bean, cloves, allspice berry, and a little fresh ginger. The SafAle S-04 I used flocculated so compactly and beautifully, there's virtually no lees after the first rack.
Sounds amazing! And great tip on table sugar
Thanks for sharing about the sugar! Great idea I'll do the same!
I just saw this video pop up and realized I never said how it went. It was a huge hit! Next on my list is going to be the caramel apple cider recipe. It was requested by my brother in law. LOL
I can't wait to try this!! Your videos are GREAT! I love your small batch recipes, much less intimidating! :)
Awesome!! Send me some pics when you have it done!
Best cider I made ec1118 real cloudy cider expensive did a gallon batch fermented cold af low 60s or colder at knight left it outside tasted so good
Yeah something about EC1118 makes for a great cider IMO. I like em dry!
My version modified from Trent's to speed up finish time:
WLP565 (5 gallon pitch count for 2 gallons) for a week or so finishing @ 0.997. Pressure cooked 8 ounces of brown sugar with 2 cinnamon sticks and water in the instant pot for 15 minutes. Poured vanilla, back sweetening cinnamon solution and cider into a corny keg and pasteurized the entire corny keg. Carbonated with a carb stone over a day. Don't taste it warm after back-sweetening with the pressure cooked solution. It will taste tannic and you will be tempted to dump the batch if you don't like the spice, have some faith and chill and carbonate. 2 gallons disappeared from my house between Friday and Saturday and now I'm getting complaints for not making 5.
notes: I only used 565 because I had it banked and starter going already, I over pitched just to avoid any of those saison flavors. It came out crisp and clean and with a very strong apple flavor. I'm not sure why this yeast made such a good cider, but it seems to have left more apple flavor behind compared to other yeasts I have used. Back sweetening took it to 1.011 if your looking to hit the exact number.
After carbonating with this method, how do you stop fermentation?
This sounds so yummy & perfect for fall! 🍎
It sure is! 🍁
Can one get rid of the blinding methyl alkohol after destilling? I guess no, because the victims are unable to report their faith, caused by blindness.
So glad you were straight to the point
Your welcome! Thanks for watching
Anyone ever tried adding lactose to back sweeten abd give it a creamy and buttery mouth feel?
And if yes how did u add it. Just straight in or dissolve in water and then add?
Do you use a secondary or just add the spice right to the fermenter?
Awesome video! I know you’d like our content too! Please let us know what you think and please have a blessed day! 😇💫
I took my final gravity reading a week after adding my flavorings, and it says there's almost no alcohol in my cider. Could it just be the flavorings affecting the gravity? Rookie moment, just want to check before I try to ferment again.
What did you use to measure gravity? If it’s a refractometer you have to use a conversion calculator. But flavorings should not affect the gravity.
Made 2 batches of cider with 2 different apple cider juices. My first is in keg, turned out great. My second gallon was just backsweatened but has a egg vinegar smell and taste. I just moved to secondary. Do you think smell will dissipate or am I stuck with it? Any suggestions?
What would be the amount of each you'd add for a 5 gallon batch? I'm planning to keg 5 gallons.
I would say just 2.5x everything except yeast. Only thing you may want to be careful with is the vanilla extract. Don’t want to over do it so add it a little bit at a time until it’s to your liking.
Made cider with Fermentis SafCider... didn't love it too much. It was like white wine and too young, too dry. I've heard that it needed 3 months to mature. If I will do it again, I'll probably use apple juice, cherry sirup and US-05 or, my favorite, Nottingham at 65 degrees F.
Hi Trent, have you had any luck with backsweetening ciders? I have a pomegranate cider that's way too tart that I'd like to backsweeten. I will be bottling so it would have to be a sweetener that doesn't affect carbonation.
Awesome video, so keen to give this a try. Also, Is there a way to make it less boozy?
Thanks!
Adding water is probably the best bet. But it will also reduce the overall apple character depending on how much you add
Thanks for this.
You add the cinnamon directly, you don't clean it, how many grams of sugar do you add?
The additives u put in were do u get tbem from as im unsure what im putting in. I mean like what its got on the labels incase it will ruin my homebrew
You didn't talk about pastorizing the bottles
I've got that same orange poacher thing! It's how i steal my neighbors avocados, cheers trent!
Haha the best urban foraging tool!
I just thought he played lacrosse in an orchard. That makes way more sense now!
Hi Trent, I'm experimenting with freshly made pomegranate juice. Should I put this in during the first fermentation or should I add this after 1 week?
I’d say use it in primary fermentation. Haven’t really seen a benefit to adding it after, only thing that does is extend the fermentation time
Your videos are AWESOME 👍
I just got around to starting this one off. I'll let you know how it goes in a couple weeks.
How'd it go?
@joshrowe9031 it was really good. I added some potassium sorbate after fermentation and added some brown sugar and sweetness to it. It came out pretty good. Not too sweet at all.
This was really dry for me. How do you get a sweater cider? I am using a keg as well.
Stabilize with Potassium Sorbate & Campden tablet. Wait a day and then add in some source of sugar to sweeten it. Like more apple juice or sugar. Stabilizing keeps the new sugar from getting fermented
@@TheBruSho can I do this when I have the flavor in the fermenter before I keg? Or should I do it before I put the flavor in right after it is done fermenting?
@@yankee72789 either works but what’s important is to stabilize before you add any sugar, it won’t continue to ferment and will leave you with a sweetened cider. Flavor additions can come before or after, but probably before so you can get to kegging sooner.
@@TheBruSho thank you for the advise. How much potassium sorbate and campden tablet do you recommend per gallon?
@@yankee72789 whatever the package says. Usually there are dosing rates
What if you think you added dead yeast? Can I just throw in some more from a different pack? I'll test it to make sure it's alive this time.
Well the good news is dead yeast is just another good yeast nutrient, but if its not fermenting just add more fresh yeast. Always a good idea to make a starter on old yeast just in case!
Do you scale the yeast or just put in 1/2 pack.? Asking the pro..
Haha “pro”. Usually just eyeball a half pack. But if you wanna be accurate use a yeast pitch calc
Thank you for keeping it simple.
Can I make this with mashed apples?
Does the vanilla extract have to be natural vanilla? Or does any extract work?
I would go for the beat you can find. Some of the cheap extracts have a very noticeable artificial flavor
How does the tin foil work as an airlock?
Thanks for the vid! :D
edit: would also be interested in seeing it made from scratch!
keeps stuff from getting in but lets co2 escape
@@TheBruSho ok cool!
How do you make bottle labels?
Do the flavors change over time?
They drop off after a few months in my experience, best fresh!
Do I need to add corn or table sugar to carbonate? Can I do it without carbonation?
If your bottling yes. If kegging then no. Check out my bottling vs kegging video where I go over both
Well, I found my next cider batch! LOL
Nice send me a pic of it when done!
@@TheBruSho Will do!
Do you sell your ciders you make?
Nope I just drink em and share with friends!
Great video!
How do you back sweeten without the yeast continuing to ferment the sugar?
You would have to use a stabilizer like Potassium Sorbate to stop the yeast from reproducing. That way when you add more sugar it stays sweet and doesnt ferment more!
Google stovetop pasteurization. I have had good luck with that method in the past.
Great video, going to give this a shot!
Awesome let me know how it turns out!
It’s here !!!! Cheers 🍻
Hahah! Enjoy!
TheBruSho definitely doing hard cider soon ✌🏼
How long do you age?
I’ve had ones a year old vs a few days old and I would say it is better fresh but it can hold well with time. Once it’s primed and carbonated it’s ready to drink IMO.
@@TheBruSho Cool! Thanks!
More cider recipes! Maybe a blueberry peach?
Oooh that sounds delicious! Will add it to the list, working on a pear cider right now!
TheBruSho I love a good perry! Great videos, you make it fool proof for new cider makers. I love it.
That's great to hear, thanks for watching!
Hey Trent! How do you think this will taste with champagne yeast?
I think it would work great. I use champagne yeast on ciders all the time. They tend to be a bit more attenuative, which dries out the cider more but I like that. Not a big fan of overly sweet ciders
@@TheBruSho thanks!
remember. THERE IS no SUCH THING AS "HARD" CIDER. CIDER IS BY DEFINITION, FEREMENTED APPLE JUICE iT IS NATURALLY ALCOHOLIC. "SOFT" CIDER IS not CIDER BUT PLAIN APPLE JUICE.
Is the US we have "cider" which is not fermented so that's why I differentiate by including the "hard"