I would have washed the apples in really hot water with a touch of vinegar to get rid of the wax… and then used them with the skin and all. A lot of people don’t know that a apple skins contain very large amounts of flavour. Because the skins have a different cell structure we’re not aware of this when we eat an apple, but fermentation extracts this as it breaks down the cell walls. The same goes for peaches. Don’t remove the skins and you’ll have heaps more flavour. It seems counter-intuitive but I tried it and compared two brews. One made with skins and one without. The ‘skin on’ brews were head and shoulders over the ‘skin off’ ones.
I press my apples for (hard) cider, I’ll give them a wash before cutting and then mulching with a drill and bucket, and then pressing, skin on of course, no issues yet, on my fourth batch made that way 👍
This is great. I love seeing peoples recipes. I put seasonings in the secondary rack because, as this one found, the cinnamon gets fermented out in the first fermentation. I let it sit in the secondary racking for at least 6 months and find all the sediment will settle out. I just finished a 5 gallon carboy of an apple mead (cyser) that I let sit for a year in the first AND secondary, so 2 years total. It came out looking like maple syrup and tasting like an apple/honey cordial and 18% apv. Almost like vikings blood mead.
Charles u bring humor and knowledge together for enjoyable listening. Since I’ve started watching your channel, I’ve made several duplications of wines. Just started an apple pie mead today.
Great video. I love seeing all these flavor combinations and showing each of your steps as you go. I just started my first mead, a strawberry blueberry blend. I'm doing two one gallons, but one has store bought honey and the other has farm fresh honey. Just to see how different the two could be based on honey. So far I can say that fresh honey ferments faster.
Thanks as always 👍 I love Granny Smith apples (for eating) but found a single variety cider from them wasn’t the greatest, so subsequently I’ve mixed them with Royal Gala (not sure if they’re the same name in the US), 50:50 and it’s way more balanced. Neither are a cider variety of course but as is the point of your awesome channel, cost and availability are factors. If the sugar is a little low, although I’ve used brewing sugar or castor before, brown sugar is gorgeous. Thanks again Charles, take care
My brew was not a mead, but it was an Apple Pie wine. When adding flavors during primary fermentation , we risk the initial abv burning out those flavors. I waited until my second racking before adding nutmeg, all spice, etc etc. I let those sit for a month and did a 3rd rack. Some back sweetening was required but it came out exactly like apple pie. Instead of adding additional spices during primary. Add your original amount during secondary because chances are the abv will burn through anything you add during primary. Even if you triple the spices, the abv could still eat through it. Try waiting until secondary and see if you get better flavors.
Love it. Can't wait to practice each of your recipes. You are one cool dude and we love your witty remarks throughout! 😂 Thank you for teaching the simple men like myself.
Personally i find that there is a lot of flavor to be recieved from the peels. Also freezing apples will allow you to break down the cell structure to obtain more juice and flavor.
I'm making an apple pie cider with a gallon of quality local farm cider I boiled down to less than 3 L. Four cinnamon sticks. Block of sugar maple barrel wood added half cup raw sugar and of course the acid lemon and tanin black tea
you should test out organic nutrients. I tried them recently on 2 different batches, it worked amazingly well, in one to two weeks they were fermented out and almost ready to drink, pretty much no heat from the alcohol and no off flavors, tho im still letting them bulk age.
I believe that technically this is a ‘Cyser’ which is a combination of a mead and a fermented apple cider. Peeling, coring, slicing or chopping and then freezing fruit suit as apples and pears is also useful and far less trouble than boiling. With softer stone fruits such as peaches or plums just removing the pit and quartering the fruit before freezing works very well.
@@DIYFermentation There is that and since, if I remember correctly, you do not wish to use sulfites then using potassium metabisulfite that would inhibit the reproduction of any 'wild yeasts' boiling the fruit is a valid method to accomplish that.
Sorry, but this channel does not offer individual winemaking advice.
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I would have washed the apples in really hot water with a touch of vinegar to get rid of the wax… and then used them with the skin and all. A lot of people don’t know that a apple skins contain very large amounts of flavour. Because the skins have a different cell structure we’re not aware of this when we eat an apple, but fermentation extracts this as it breaks down the cell walls. The same goes for peaches. Don’t remove the skins and you’ll have heaps more flavour. It seems counter-intuitive but I tried it and compared two brews. One made with skins and one without. The ‘skin on’ brews were head and shoulders over the ‘skin off’ ones.
Thank you for sharing.
I press my apples for (hard) cider, I’ll give them a wash before cutting and then mulching with a drill and bucket, and then pressing, skin on of course, no issues yet, on my fourth batch made that way 👍
This is great. I love seeing peoples recipes. I put seasonings in the secondary rack because, as this one found, the cinnamon gets fermented out in the first fermentation. I let it sit in the secondary racking for at least 6 months and find all the sediment will settle out. I just finished a 5 gallon carboy of an apple mead (cyser) that I let sit for a year in the first AND secondary, so 2 years total. It came out looking like maple syrup and tasting like an apple/honey cordial and 18% apv. Almost like vikings blood mead.
AThank you for sharing.
Charles u bring humor and knowledge together for enjoyable listening. Since I’ve started watching your channel, I’ve made several duplications of wines. Just started an apple pie mead today.
Thank yo for sharing.
Great video. I love seeing all these flavor combinations and showing each of your steps as you go. I just started my first mead, a strawberry blueberry blend. I'm doing two one gallons, but one has store bought honey and the other has farm fresh honey. Just to see how different the two could be based on honey. So far I can say that fresh honey ferments faster.
Thanks as always 👍 I love Granny Smith apples (for eating) but found a single variety cider from them wasn’t the greatest, so subsequently I’ve mixed them with Royal Gala (not sure if they’re the same name in the US), 50:50 and it’s way more balanced. Neither are a cider variety of course but as is the point of your awesome channel, cost and availability are factors. If the sugar is a little low, although I’ve used brewing sugar or castor before, brown sugar is gorgeous. Thanks again Charles, take care
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My brew was not a mead, but it was an Apple Pie wine. When adding flavors during primary fermentation , we risk the initial abv burning out those flavors. I waited until my second racking before adding nutmeg, all spice, etc etc. I let those sit for a month and did a 3rd rack. Some back sweetening was required but it came out exactly like apple pie. Instead of adding additional spices during primary. Add your original amount during secondary because chances are the abv will burn through anything you add during primary. Even if you triple the spices, the abv could still eat through it.
Try waiting until secondary and see if you get better flavors.
Thank you for sharing.
Love it. Can't wait to practice each of your recipes. You are one cool dude and we love your witty remarks throughout! 😂 Thank you for teaching the simple men like myself.
Glad you like them!
Most importantly it put a
smile on your face! SKAL!
Personally i find that there is a lot of flavor to be recieved from the peels. Also freezing apples will allow you to break down the cell structure to obtain more juice and flavor.
Thank you for sharing.
thats so crazy, i literally started a Green Apple Pie Mead two weeks ago. Yours looks Tasty, i cant wait for mine to be done.
Good luck.
I'm making an apple pie cider with a gallon of quality local farm cider I boiled down to less than 3 L. Four cinnamon sticks. Block of sugar maple barrel wood added half cup raw sugar and of course the acid lemon and tanin black tea
Thank you for sharing.
you should test out organic nutrients. I tried them recently on 2 different batches, it worked amazingly well, in one to two weeks they were fermented out and almost ready to drink, pretty much no heat from the alcohol and no off flavors, tho im still letting them bulk age.
No need. Boiled bread yeast works well enough.
@@DIYFermentation I haven't tried that yet, Ill have to on my next batch
Why didn't you press the juice out of the bags of apples?
I can smell the apple pie
I'm making some Apple Pie wine,I'll let you know if its good.
Okay.
I believe that technically this is a ‘Cyser’ which is a combination of a mead and a fermented apple cider.
Peeling, coring, slicing or chopping and then freezing fruit suit as apples and pears is also useful and far less trouble than boiling.
With softer stone fruits such as peaches or plums just removing the pit and quartering the fruit before freezing works very well.
The purpose of puting in boiling water is to kill off any wild yeast.
@@DIYFermentation There is that and since, if I remember correctly, you do not wish to use sulfites then using potassium metabisulfite that would inhibit the reproduction of any 'wild yeasts' boiling the fruit is a valid method to accomplish that.