Y'all inspired us to make our first meads last week. They're still bubbling away, it's only been a week, and I'm so excited about them. I'm having a heck of a time finding tart cherries locally, frozen or otherwise, so I asked last week if one could use cherry pie filling to make a mead. I didn't get a response from anyone, so I went ahead and tried it. It actually works. The corn starch they used to thicken the pie filling didn't thicken the must, everything mixed together really well. I heated up the pie filling with a little water, strained the cherries out, juiced the cherries, and dumped everything back together along with some honey and more water. That experiment is bubbling away next to the other 2 meads. Can't wait to see how it turns out.
I watched one of their RUclipss for the first time about 6 months ago and so I made a normal Mead, it's now five months later and my first attempt is aging very nicely, I made 35 litres for my first try and, our main problem is not drinking it to let it age :). Just did a Honey Harvest day before and am going to try this Cyser Mead, if it turns out near or as good as the normal mead I will be very happy :).
Honey should have a water content of 18 or less, it's why us Bee Keepers use a very simple tool, a Refractometer to make sure our harvested Honey doesn't have to much water as otherwise it can ferment in the jar :). There is nothing wrong with Honey that has a higher water content, you just can't store it for a long time :) so perfect for your next Mead :)
Hey Brian and Derica you guys have given me so much drive to make my own brews I bought four gallon fermenters and when they were full bought a 6 gal carboy just to make your simple wine from grape juice then found out nobody will drink it with me because it's homemade but that just means more for me lol
yay! been waiting for this one for some time now. The original SSC video was the bridge between apple cider and mead that made me find this channel in the first place. Cheers guys!
Thank you for revisiting the concept of a cyser. This 2.0 version sound amazing. Can’t wait to find out what more apples in primary is going to achieve. Thanks guys!
Hey Brian and Derica, I have been watching your videos for about 2 months now. I have learned so much, and just a few days ago, I started my first mead. I am making your Metheglin, using your recipe. Only thing i did different was I used a locally sourced honey. I am proud to report, within two hours it was started and i had a croissid....not sure how to spell that...lol. I just wanted to say thank you both so much for all of the work and teaching you do. I hope to make many more meads and beers, and its all because of City Steading Brews. Yall rock
I found with the Silicone stoppers as long as I make sure the throat is dry and the stopper is dry it will stay. If there is even a hint of moisture it slides up slowly.
Hey folks, love all you do! I'm sure I can't be the first one to suggest, but the "BREW TRACKER" app is on point. I still add basic notes to my fermenter, but recipes and such are all there for modernity.
I'm excited for this, I'm making my first ever mead and am using your older simple cyser recipe I'm still in fermentation so I can't wait to see what you do different for conditioning!
I have made cyser probably in the first week of February this year using yeast extracted from grapes and apples. It's ageing gracefully in my closet and so clear that I can see through it. Probably it has no residual sugar left by now.
got my friends to love it more, if its cloudy i just tell them its a strong cider!!! actually no, its wine but its mega cloudy, you wouldnt like it. really, have some of this lambrusco. keep the aged for my self. oh yeah. love you guys, thanks for awsome videos, i live in france, bottle of 14 percent for 1.50 euros but i prefer youyr recipes.
I’ve been using lidl cloudy apple juice for my ciders. Going to try and make a strawberries and cream cider soon using a vanilla pod for the cream flavouring
I make a 5 gallon batch of cyser every autumn. I love cyser, but it's excruciating waiting the time for it to age to perfection. A good cyser is amazing; a young cyser, not so much, lol.
What yeast are you using? I find using Lalvin 71B makes cyser (and apfelwein) drinkable very quickly. Lallemand says that 71B metabolizes mallic acid 20-30% in it’s profile on the yeast. From their website: “Lalvin 71B also softens high acid musts by partially metabolizing malic acid (20%-30%).” Oaking also helps. I usually drink my cysers within 2 months of starting them up, and they are wonderful.
@@DukeTrout, I always use 71b for anything honey-based. I have experimented with EC-1118 at the extreme low range of it's temperature tolerance and got amazing results, however.
My favorite default drink has become hopped hard cider, super delicious and quite quaffable. Something to add to your list. I make it with plain juice, S-04, and dry hop after ferment for 3-4 days before bottle carbonating. 10-12g per gallon. Cascade for grapefruit and Mandarina Bavaria for tangerine versions. But don't forget to get it off the hops after 4 days, or it can get too bitter!
12:28 Red Star comes in JARS. if you use a lot of it (and I have to presume with all the bread y'all make that you do use a lot of it) Then that's the way to go. I used a full tablespoon of redstar in the 'ESO' mead base that I'm doing... QUICK NOTE: the eso cookbook (expensive) does half gallon batches, puts everything in for primary of "Three Weeks", and then bottle. They do NOT account for Secondary, nor Hydrometer readings, nor pretty much anything that we wonderful brewers actually do. so I'm doing a 5 gallon base mix, and then going to do one gallon batches with flavorings in secondary to see how that turns out. more info to follow if and or when. 5 gallons usually takes a couple months for primary. 15:48 When In Doubt, Wait It Out... then ask Brian.
Here in Illinois, it's a solid 14 degrees out, and inside it struggles to stay 60 sometimes. I made some sweet red wine/mead must for about 18% abv. I found that a crock pot set to warm can kick start the yeast in a couple of hours if they're sluggish, and they'll continue working even after they cool off.
Hi Brian and Derica, I stumbled across your channel a few weeks ago and have just binge watching your videos ever since. I was inspired to try my first mead with this recipe. I'm excited to see how it turns out
I just came here from the original Super Simple Cyser video, and man the full beard was awesome! I have an open fermenter, think I'll start this one today
As a thought, if you think you're going to run into the problem of having to add warm liquid to the honey to get it out of the jar, instead of weighing the destination, weigh the source. Weigh the bottle of honey. Pour. Add warm apple juice/water/whatever. Shake vigorously. Pour. Weigh the bottle of honey. Just a thought.
At 10:10, after adding the last juice to top off the jug, did you shake again before your last OG reading? If you didn't, you probably didn't get an accurate reading.
Dear Brian and Derica, To make your cyser even simpler, how about brewing a half-gallon container of apple juice in a one-gallon fermenter? Plenty of room for a robust fermentation and no left over apple juice. Some 12oz clover honey bears were on sale at my local Kroger. I mixed one with a 64floz container of Tree Top 100% Pure Pressed Honey Crisp Apple Juice, which was also on sale. My choice for yeast was Red Star Premier Classique. The O.G. was 1.090; and after 34 days in primary, the F.G. was 0.994. Gave me an ABV of 12.60%. Bottled two 750ml wine bottles, with about 300ml left over. The mouthfeel reminded me of a dry white wine. There was a hint of honey and apple. Maybe using a full pound of honey would have given me more of a honey note and made it a touch sweeter. I've learned a lot about brewing from your channel. Keep up the good work!
I suck the foam out with a turkey baster (before adding yeast) and then add more juice, maximizing my brew and leaving less head space for after I rack :) So far only my coffee mead went crazy with foam once fermenting, in which case a blow off tube works great. I'm surprised how quickly yours cleared (2nd video). I made one recently with apple juice and after 3 months it's still cloudy.
If you want the funnel to run quicker, use a small sanitized stainless steel s hook. It gives the air someplace to go. The s keeps it out of the carboy. I put a plastic tube on mine for carboy protection.
Sweet! This has helped and will help with a recipe I'm starting soon. But to any City Steaders out there, I need a little advice as when to pull fruit out of primary. It's bagged berries for use in Dragon's Breath mead. The Beast really loves this brew. Used A blow-off tube for the first time.
Just put together a mead using different herbs and teas made from them and once the must cooled enough i tried some before adding the yeast and it tastes like apple pie I used tarragon Yarrow Earl grey tea And a few hibiscus flowers
I was wondering if you have ever done A Simom & Garfunkel mead. Aka Scarborough fair? Parsly ,sage, rose and thyme i think the Mere part just means no better that.
I don't know if you'll see this, but I just got into home brewing and started off with a 1 gallon cyser project. Its going good, but the loss of liquid from racking and foam shooting through my air lock has been sad to see so I decided to begin a 3 gallon cyser project to have more while the 1 gallon continues along. The worry I have is that I live in Arizona and it can get quite hot and winter is nearing its end. I have my 1 gallon jug in my storage room which has been around the lower 60s in temp and should finish soon but my worry is that when I run my 3 gallon project the weather here in Arizona will be warming up and the temps in my storage room may get up to the mid to 80s over the course of its fermentation. I saw a yeast strain, K1-V116 that seems to be well suited for the temps it will experience with buffer room for higher temps that I doubt my cyser will experience but may be nice to know it has worst case scenario. Do you think this is an okay yeast to use or do you know of a better strain?
Yup. The point was that.... it's not ultimately critical, so long as you know the gravity reading :) That honey ranges a bit due to it being completely raw and naturally collected. So exact measurements mean a lot less, but the gravity at the end can still be consistent.
That is some super honey you have there, lol! Great job Beverly!! 👍👍N Really good, premium honey is at around 85%. This one is about 20% sweeter than pure white sugar!
An inderesting phenomenon I have noticed about yeast! if you make a flower mead, like lilac, dandelion or something else, the fermentation tends to start really fast. My lilac mead for example started fermenting after about an hour. Even though I only used 1/3 of a packet 71B for 5 liters (1,3 us gallons). If you try and make a wild fermentation from the same flowers, it will take about a week before anything happens. So flowers seems to be super food for yeast, rather than harboring Arnold-Schwarzenegger-level-yeast. Isn't that interesting?
I have the same experience. I recently made my first ever lilac mead and it fermented out in a week. Used 71B and had a starting gravity of 1.090. It went all the way down to 0.940. That means an alcohol content of close to 20%. Shocked the heck out of me. According to the chart that goes with my hydrometer that initial gravity should have gotten me 12-30% and I could have back sweetened. Well… nope. It’s taking an awfully long time to clear though. Is that your experience as well?
@@eddavanleemputten9232 wow. My flowers seem to be quite lazy compared to yours. It takes a bit to clear, yes. But the fermentation is quite lively and ferments oute relatively fast but not in like a week. I don't get crazy alcohol contents either, just slightly more than I usually do with other brews. Fascinating things, flowers. I will try later this summer with fireweed, for the first time.
@@eddavanleemputten9232 Whoop! I delete my last post. I checked and I think you misread your hydrometer. The reading was probably 0.994. That was the first mistake I made when reading, because my hydrometer has 0.90 instead of 0.99. That being said, temp nature still matters.
@@HolyPineCone - Oh wow! I hadn’t thought of fireweed. I was considering harvesting a bunch of wildflowers and adding those into a mead but fireweed hadn’t entered my mind. I was thinking of the classics: dandelion, red clover, daisies, chamomile… fireweed might fit in there nicely. Floral meads are something I’m only just starting to investigate and so far, they’ve blown my socks off. They do seem to contain a lot of nutrient and I think that’s part of what blew the ABV on my lilac mead through the roof. I like my meads in the 12-18% range depending in how long I want to age them and usually hit that target. This time the conditions must have been ideal. Either that, of the batch of 71B yeast I happened to receive is particularly voracious and hardy. The passionfruit mead qi made with the same yeast ended up doing the same thing. Or maybe it was just an ornery batch of yeast as I wanted to bottle carbonate both brews and the yeast simply went ‘Nope. I’ll show you who’s boss.” You’re right about the lively fermentation: flowers seem to be. Excellent for that. I’ve also harvested and frozen elderflowers and rose petals of strongly scented roses but this week temps have been too high for those: I’m afraid most of the aroma would blow through the airlock. Do you make a tea from the flowers, or leave them in? I left line in & pushed the cap down several times a day. It’s one of the perks that come from working from home. During a call or between two tasks you can quickly go stir up that brew.
I started a cyser a week ago. It fermented good, crazy bubbles. It has completely stop. It's starting to clear up. Going to give it a few more weeks before I rack it and let it sit a while longer.
Hello Guys! Hope you are well! Loving the videos!! I have watched the video of the Viking Blod Clone and planning on trying it out. I was wondering if you guys could look into doing a Dansk Mjod Odin's Skull Clone. Thank you! Keep the awesome vids coming!
I just started my first cyser. I'm trying for a natural fermentation, so after mixing my honey and apple juice in a wide mouth gallon jar, I added a handful of apples from one of my crabapple trees. I'm a bit concerned with the difference in your opening SG and mine. I'm starting at 1.135. I suspect it is high because I used a higher ratio of honey:juice.
I usually go slightly higher, but I'm greedier and like to use one of those for secondary. Its also why I picked up a couple of those Little Big Mouth Bubbler that you guys found a while back. On that note, its been a while since I've seen you use one of those Little Big Mouth fermenters. Did something happen with/to them?
I may well try this shortly in a 5 gallon batch. Might I suggest that one whole cinnamon stick for one gallon may be a little much. This could be Derica's "...but". I'm thinking perhaps one cinnamon stick for a five gallon batch could be about right, maybe one and a half.
We have a PO Box... will they survive shipping though? Can you ship flowers through customs? City Steading 6822 22nd Ave North #109 St Petersburg, FL 33710
So we did this one last night and wow! 71-B might be a smidge too crazy hamburger for this one, it's foaming like crazy. Has already foamed through the lock and is threatening to go again.
Another day gone by without using cosinus ,tangent or calculating the radius of a circle from the top of my head. this is how they lied to us! i have no access to Lalvin yeasts where i live(Israel) and its hot as hell now, what yeast do you recommend to use? i thought about Fermentis SafCider for the temperature and the abv tolerance.(i also have access to Red Star)
It's weird but it's so interesting hearing from people around the globe. Like this guy describing how hot it is in Israel. Meanwhile I'm getting cozy with a blanket in front of a fire in the Scandinavian mountains. I wouldn't describe our weather as hot as hell but I don't expect it to get much warmer either 😁
@@nirxx that sounds awful 😅 Sweden is pretty diverse but where I live we get 3 months of summer 10-30°C but the rest is pretty much varying degrees of winter. If we ever get 30°C in the summer, then the weather guys go out with warnings. 10°C in the summer is more like "it's a little bit chilly today, isn't it?" 😁
First attempt at cider (didn't go great, too many cooking apples I think) took almost a week before I started seeing bubbles. Literally decided that if it hadn't started by the time I got home I was going to dump it... I think it knew. It went from nothing to bubbling up like a fizzy drink. Fruit flies loved it, I did not love the fruit flies. There were literally clouds of the things hovering around it. (Highly recommend setting up fly traps etc around it if you live in an area prone to the little gits)
Great recipe, just started my own Cyser using "SafCider AC-4" yeast. And it started fermenting after only about 5 minutes! You guys should really try this yeast that i'am using, if you haven't already. I also used 100 % organic squeezed apple juice, well, its not exactly organic since after buying it i noticed that it had an anti oxidization thingy in it but after some vigorous shaking it got oxidized. The honey i used was some generic runny honey since finnish honey does not want to be runny even after warming it up for some time.
We did it as a form of backsweetening, but you can put them in whenever you like, it will just ferment them instead and likely not add as much apple flavor.
I'm planning to start my first fermentation soon and this is definitely on my short-list. One issue I might have is my Honolulu apartment is ~80F, and that's with the AC on. Even the tap water is 74F. I've been researching ways of keeping the fermentation temperature down (e.g. put fermenter in cooler w/frozen water bottle, place fermenter in front of aircon). I've read high-temp ferments tend to produce more esters & fusels, which leads to a harsher taste which may require longer to age out. There's also high-temp tolerant yeast strains like K1-V1116 (50-95F). Do you have any issues with high-temp ferments in Florida using the Brian's desk fermentation station?
@@CitySteadingBrews My version of your cyser just finished primary at ~13% ABV after 8 days fermenting in 72-80F. It tastes great! I've added my dehydrated apple blend and cinnamon stick. Sure, at ~1.001 SG, it's a tad on the dry side, but it's still pretty palatable. I've also got your spiced metheglin going that I started on the same day as the cyser, but it's still happily fermenting.
I have a question... I made a cyser (just apple juice and honey) and 6 months later it is super sweet... SO, I made an apple wine (just apple juice sugar and yeast) and mixed into my cyser... The question is, is it still a cyser or is it something else since I added apple wine? It tastes good but I won't be having any until December (1 year from birth). --- no water was added
I have always used Red Star double acting yeast. I do have the habit of immediately wrapping the bottle (6gallon), in a black plastic trash bag and getting it out of the way for a month or six.
Can we use freshly pressed apple juice/cider? I understand we need to pasteurize it first, but you’re using clear juice and that’s just throwing me off. LOL. Thanks!
Can I ask how sweet this brew will be? I am looking to a quick refreshing brew that is quick to finish and not sweet... we don't care for sweet beverages..we usually drink a pilsner style beer and I want to make something to sub for it :) btw I currently have a rhubarb wine brewing... thanks
Started an apple wine from juice last night. Apple Juice, 1 cup brown sugar, 1/2 cup white sugar and Red Star Cote des Blancs yeast. Got home from work today and it has the rotten egg smell. Should I let it go, add Raisins or something else
Just started this one tonight. One issue was our local honey wasn't as potent. 3 Liters apple Juice and 1Lb 10.2 Oz Honey brought it to 1.102 SpGr. Wanted the BG to be as close as possible to yours and if it comes out a bit more honey than apple I'm good with that.
15 hours later and watching carefully ready to go with a blowout tube. This is FAR more active than my first brew (Raisin wine from a kit). Guessing it's largely due to using 71b on this one vs premier classique on the Raisin wine.
So I have a completely unrelated question. I have a pineapple mead that I used juice concentrate, water, honey and for the first time ever, yeast nutrient. It started at a 1.112 3 days ago. It was by far an extremely over active fermentation, even with a blow off tube I had to empty my quart mason jar twice! As of five minutes ago the final gravity is 1.002! Is there an explanation for what the heck happened?!
One more viewing of your 2021 cyser video before I start my annual Christmas mead, and in the watching, something occurred to me. I see that you refrained from using more of the juice because of foam created by your 'bejesus extraction'... Like you, I want to get as much final product as possible... So why can't you extract the foam, say with your master baster, and make that room? Are you doing anything detrimental by removing some of that foam? As always, thanks for your videos...
Do you guys ever use cloudy apple juice in your ciders/apple juice based brews? I tend to prefer the flavour of cloudy juice to drink ( at least what i can get here in the UK) so use it in my ciders too!
@@CitySteadingBrews Awesome! The apple juice near me tends to come in cloudy or clear, with the clear stuff being "from concentrate" and the cloudy not concentrated. But both can be found preservative free! I suppose i just need to be more mindful of giving it time to clear! Thanks!
Hello i got my cyser ideas from this video. I put together 3 lbs of honey and about 80 oz of apple juice. I did it about a month ago and i added apples into primary and secondary. I tasted it today and it very tart, I was reading that apples can carry a lot of malic acid I tried adding some tartaric acid and it made the tartness worse lol. Should I try adding citric acid or back sweeten? OG was like 1.18 it was such a high sugar it was hard to read and Ending Gravity is about 1.052.
It is interesting that you only used a pound of honey. The cyser receipies I have gathered seem to simply replace the water with the apple cider/juice. So a gallon would have 3 lbs of honey in it. I am curious about how you arrived at the amount of honey in your recipie. What considerations factored into your decision?
We used our desired ABV, the yeast strain and it’s alcohol tolerance along with the sugars present in the apple juice. We didn’t want to have an abundance of sugar leftover and we wanted to keep the ABV relatively low.
Ok if you wanted to make this an apple pie mead, could you add a bit of allspice berries and clove? If so would you do this at first or after the first rack?
Adding after you rack will allow you to control the flavour a bit more - you can have a little sample every 2-3 weeks to see how you like it and if it starts getting too strong then rack it/remove the spices. Allspice is pretty strong, so go easy on that!
@@CitySteadingBrews Have you thought about getting a soda stream (or something that carbonates drinks) to test if you want to carbonate a brew traditionally? My dad uses one, has used it on a cider and beer (to good result).
Soo we got greedy 😆 we tried your Viking blood recipe and doubled it it was our first time doubling a recipe(or trying to) and using whole fruits in a bag and in a bucket not a jar. Needless to say… my kitchen is a sticky mess from over head cabinets to floor. But we have a happy brew at least 😆
I'm curious. I heard from an elderly friend that the way to get to a gallon in these narrow mouth jars is to fill it until the liquid reaches the raised "one gallon" lettering just above the shoulder. I've measured a few of my carboys and it seems pretty accurate (within an once or so). Can anyone confirm or refute this?
I know I've mentioned this before, but I found a comment that reported 0.994 (correction 0.940) reading. Leading them to believe they had a 20% ABV. Which, according to my calculations, would mean a measuring temp of about 90°. Just thought I'd throw that out there for beginning brewers - like me. Now I'm going to figure out the approximate starting SG for personal education and entertainment.😀 Edit: Due to the corrected reading reported above, temp is meaningless.
Putting the honey jar in a microwave for long enough to melt any crystals and lower viscosity is what I do. (Edit) Just... Don't put metal in microwave.
@city stealing brews Hello all. I started a cyser last night. Added the same juice you used, added honey amd then shook, which created foam. I then pitched the yeast. There is a ring of old foam from where the foam receded. Do I need to do something about that to prevent mold?
Using ingredients like sulfites and sorbates completely ruins the idea of Home Brewing and Cooking imho. I do this to avoid all the bad chemicals we are forced to consume. Sulfites cause migraines too.
Hi i was doing this cyser only difference being i pressed my own apples(vaiety of apples) and used k1-v1116 as had no 71b, first 3 days went great but on day 4 all of sudden theres a really foul smell coming from it(strong sulfur like smell), so much so that its in entire room. Its keeping at roughly 18 celsius. Is something gone wrong or is this normal and mainly can i get rid of smell.
The smell is most likely from an improperly aerated fermentation. It should go away with time. The temperature is slightly low, but shouldn't be what is causing the smell.
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Y'all inspired us to make our first meads last week. They're still bubbling away, it's only been a week, and I'm so excited about them.
I'm having a heck of a time finding tart cherries locally, frozen or otherwise, so I asked last week if one could use cherry pie filling to make a mead. I didn't get a response from anyone, so I went ahead and tried it. It actually works. The corn starch they used to thicken the pie filling didn't thicken the must, everything mixed together really well. I heated up the pie filling with a little water, strained the cherries out, juiced the cherries, and dumped everything back together along with some honey and more water. That experiment is bubbling away next to the other 2 meads. Can't wait to see how it turns out.
I watched one of their RUclipss for the first time about 6 months ago and so I made a normal Mead, it's now five months later and my first attempt is aging very nicely, I made 35 litres for my first try and, our main problem is not drinking it to let it age :).
Just did a Honey Harvest day before and am going to try this Cyser Mead, if it turns out near or as good as the normal mead I will be very happy :).
Honey should have a water content of 18 or less, it's why us Bee Keepers use a very simple tool, a Refractometer to make sure our harvested Honey doesn't have to much water as otherwise it can ferment in the jar :).
There is nothing wrong with Honey that has a higher water content, you just can't store it for a long time :) so perfect for your next Mead :)
I think this honey has a lower water content... thus the higher sugar content.
Hey Brian and Derica you guys have given me so much drive to make my own brews I bought four gallon fermenters and when they were full bought a 6 gal carboy just to make your simple wine from grape juice then found out nobody will drink it with me because it's homemade but that just means more for me lol
yay! been waiting for this one for some time now. The original SSC video was the bridge between apple cider and mead that made me find this channel in the first place. Cheers guys!
The best part of waking up is Brian and Derica on RUclips
awwww, thanks Levi.
This comment requires being old enough to recall when Folgers was marketed as the gourmet coffee of choice.
Yup!
I have them to thank for ehat will be in my cup XD
Literally started a simple cyser last night. And I used 71B too. What timing! Looking forward to learning about adding apples in conditioning phase :)
Thank you for revisiting the concept of a cyser. This 2.0 version sound amazing. Can’t wait to find out what more apples in primary is going to achieve. Thanks guys!
Hey Brian and Derica, I have been watching your videos for about 2 months now. I have learned so much, and just a few days ago, I started my first mead. I am making your Metheglin, using your recipe. Only thing i did different was I used a locally sourced honey. I am proud to report, within two hours it was started and i had a croissid....not sure how to spell that...lol. I just wanted to say thank you both so much for all of the work and teaching you do. I hope to make many more meads and beers, and its all because of City Steading Brews. Yall rock
I just bought cyser ingredients last night to make after work today. Perfect timing!
These videos are addictive, apple sounds so good flavour wise.
I found with the Silicone stoppers as long as I make sure the throat is dry and the stopper is dry it will stay.
If there is even a hint of moisture it slides up slowly.
Hey folks, love all you do! I'm sure I can't be the first one to suggest, but the "BREW TRACKER" app is on point. I still add basic notes to my fermenter, but recipes and such are all there for modernity.
I'm excited for this, I'm making my first ever mead and am using your older simple cyser recipe I'm still in fermentation so I can't wait to see what you do different for conditioning!
Find out Friday! You can essentially take what you're doing and follow the next steps too if you like.
@@CitySteadingBrews Awesome
I've just recently bottled a 2 gallon batch based on the previous iteration of this video. Oh boy! Here I go brewing again.
I have made cyser probably in the first week of February this year using yeast extracted from grapes and apples. It's ageing gracefully in my closet and so clear that I can see through it. Probably it has no residual sugar left by now.
got my friends to love it more, if its cloudy i just tell them its a strong cider!!! actually no, its wine but its mega cloudy, you wouldnt like it. really, have some of this lambrusco. keep the aged for my self. oh yeah. love you guys, thanks for awsome videos, i live in france, bottle of 14 percent for 1.50 euros but i prefer youyr recipes.
I’ve been using lidl cloudy apple juice for my ciders. Going to try and make a strawberries and cream cider soon using a vanilla pod for the cream flavouring
I make a 5 gallon batch of cyser every autumn. I love cyser, but it's excruciating waiting the time for it to age to perfection. A good cyser is amazing; a young cyser, not so much, lol.
Same thing with Cider, young fermented apples taste bad. REALLY bad. But delicious after a bit of aging!
What yeast are you using? I find using Lalvin 71B makes cyser (and apfelwein) drinkable very quickly. Lallemand says that 71B metabolizes mallic acid 20-30% in it’s profile on the yeast. From their website: “Lalvin 71B also softens high acid musts by partially metabolizing malic acid (20%-30%).”
Oaking also helps. I usually drink my cysers within 2 months of starting them up, and they are wonderful.
@@DukeTrout, I always use 71b for anything honey-based. I have experimented with EC-1118 at the extreme low range of it's temperature tolerance and got amazing results, however.
@@DukeTrout What ever I have on hand at the time. I've got to try the 71B though now that you mentioned it.
@@johndeeregreen4592 I have had the same experience with EC-1118. 50-something degrees Fahrenheit for several months and it was amazing!
I’ve officially run out of carboys…..Lol! Well played D&B!!
You're welcome.
Same problem. I was going to do 2, maybe 3 brews at a time. Now I'm up to 6 after just a few months of brewing! Lots of fun though :)
My favorite default drink has become hopped hard cider, super delicious and quite quaffable. Something to add to your list.
I make it with plain juice, S-04, and dry hop after ferment for 3-4 days before bottle carbonating. 10-12g per gallon. Cascade for grapefruit and Mandarina Bavaria for tangerine versions. But don't forget to get it off the hops after 4 days, or it can get too bitter!
12:28 Red Star comes in JARS. if you use a lot of it (and I have to presume with all the bread y'all make that you do use a lot of it) Then that's the way to go.
I used a full tablespoon of redstar in the 'ESO' mead base that I'm doing...
QUICK NOTE: the eso cookbook (expensive) does half gallon batches, puts everything in for primary of "Three Weeks", and then bottle. They do NOT account for Secondary, nor Hydrometer readings, nor pretty much anything that we wonderful brewers actually do.
so I'm doing a 5 gallon base mix, and then going to do one gallon batches with flavorings in secondary to see how that turns out.
more info to follow if and or when. 5 gallons usually takes a couple months for primary.
15:48 When In Doubt, Wait It Out... then ask Brian.
For bread I use Fleischmanns, which also comes in jars!
@@CitySteadingBrews I hadn't found Fleishmanns in jars, but yeah, that works!
Here in Illinois, it's a solid 14 degrees out, and inside it struggles to stay 60 sometimes. I made some sweet red wine/mead must for about 18% abv. I found that a crock pot set to warm can kick start the yeast in a couple of hours if they're sluggish, and they'll continue working even after they cool off.
making one right now, it looks great and is almost ready to bottle
Hi Brian and Derica, I stumbled across your channel a few weeks ago and have just binge watching your videos ever since. I was inspired to try my first mead with this recipe. I'm excited to see how it turns out
Awesome! Thank you! I hope your brew turns out wonderful!
I just came here from the original Super Simple Cyser video, and man the full beard was awesome! I have an open fermenter, think I'll start this one today
Glad you reminded me it wasn’t the end of the video.
Oh yes! Time to settle down and get my City Steading fix 👌🏻
LOL, love it.
You could have weighed the jar of honey before pouring it, then weigh it empty and subtract the empty jar weight.
Where was your logic when they were filming?
I should learn to read the existing comments before commenting. You beat me to it.
I scrolled down to say this. Thank you for beating me to it ;)
There's no time for rational thinking!
@@hotlavatube Not while there is mead to be made, anyway...
As a thought, if you think you're going to run into the problem of having to add warm liquid to the honey to get it out of the jar, instead of weighing the destination, weigh the source. Weigh the bottle of honey. Pour. Add warm apple juice/water/whatever. Shake vigorously. Pour. Weigh the bottle of honey. Just a thought.
I started using Mead Mate for all of my notes, and it's great. It's in the google play store for free.
"Click my affiliate link below"
I'm kidding, but thankyou for telling me about this one. 😁
I come for the mead info, but I stay for the happy couple bickering.
At 10:10, after adding the last juice to top off the jug, did you shake again before your last OG reading? If you didn't, you probably didn't get an accurate reading.
I did. It was just edited out due to trying not to bore everyone too much.
What I thought I heard:
Brian: "Bung saver thumb"
Me: Wait... wut?
Rewinds
Me: "Oh... okay whew!"
-gets out shopping list-
I am defo giving this one a go! It's my fave type, simple!
Just started a cyser saturday and took a full day to show any signs, now it's bubbling like crazy. Was prerty worried too.
Brian, Derica,
Everytime you shake the bejesus out of it I think of the southpark shake weight episode. Nice video.
Peace Luke T
Hey Brian… I still have not seen you use a riser box for racking. I’m a woodworker… let’s talk!
Dear Brian and Derica,
To make your cyser even simpler, how about brewing a half-gallon container of apple juice in a one-gallon fermenter? Plenty of room for a robust fermentation and no left over apple juice. Some 12oz clover honey bears were on sale at my local Kroger. I mixed one with a 64floz container of Tree Top 100% Pure Pressed Honey Crisp Apple Juice, which was also on sale. My choice for yeast was Red Star Premier Classique. The O.G. was 1.090; and after 34 days in primary, the F.G. was 0.994. Gave me an ABV of 12.60%. Bottled two 750ml wine bottles, with about 300ml left over. The mouthfeel reminded me of a dry white wine. There was a hint of honey and apple. Maybe using a full pound of honey would have given me more of a honey note and made it a touch sweeter. I've learned a lot about brewing from your channel. Keep up the good work!
Thank you! First batch of this turned out great. On to 3 more today
I suck the foam out with a turkey baster (before adding yeast) and then add more juice, maximizing my brew and leaving less head space for after I rack :) So far only my coffee mead went crazy with foam once fermenting, in which case a blow off tube works great.
I'm surprised how quickly yours cleared (2nd video). I made one recently with apple juice and after 3 months it's still cloudy.
I've gathered together about 500g of honey, so this will be my next brew 😬 thanks.
Just finished a blueberry mead that came out amazing so I think this is my next batch.
Love the video might try it again. I love to hear your cats. I think it’s mine in another room lol 😂
@@julietardos5044 my cat wakes me up every morning at 5 am. I don’t need an alarm clock lol 😃
If you want the funnel to run quicker, use a small sanitized stainless steel s hook. It gives the air someplace to go. The s keeps it out of the carboy. I put a plastic tube on mine for carboy protection.
Interesting, I would try it for my next brew
Sweet! This has helped and will help with a recipe I'm starting soon. But to any City Steaders out there, I need a little advice as when to pull fruit out of primary. It's bagged berries for use in Dragon's Breath mead. The Beast really loves this brew. Used A blow-off tube for the first time.
You can leave them the whole time if they are submerged. Or, keep them wet. At least 2-3 weeks though or you won’t get a lot of flavor from the fruit.
Thanks!
This weekend I had some awesome sparkeling appel mead, shilled with ice qubes... AWSOME! :D
When you have foam take your wine vacuum pull a vacuum on the bottle then remove the cork apparatus quickly able cause the Foam bubbles
Think I am going to have to try this 🎉
You should!
Just put together a mead using different herbs and teas made from them and once the must cooled enough i tried some before adding the yeast and it tastes like apple pie
I used tarragon
Yarrow
Earl grey tea
And a few hibiscus flowers
I was wondering if you have ever done A Simom & Garfunkel mead. Aka Scarborough fair? Parsly ,sage, rose and thyme i think the Mere part just means no better that.
I don't know if you'll see this, but I just got into home brewing and started off with a 1 gallon cyser project. Its going good, but the loss of liquid from racking and foam shooting through my air lock has been sad to see so I decided to begin a 3 gallon cyser project to have more while the 1 gallon continues along. The worry I have is that I live in Arizona and it can get quite hot and winter is nearing its end. I have my 1 gallon jug in my storage room which has been around the lower 60s in temp and should finish soon but my worry is that when I run my 3 gallon project the weather here in Arizona will be warming up and the temps in my storage room may get up to the mid to 80s over the course of its fermentation. I saw a yeast strain, K1-V116 that seems to be well suited for the temps it will experience with buffer room for higher temps that I doubt my cyser will experience but may be nice to know it has worst case scenario. Do you think this is an okay yeast to use or do you know of a better strain?
We are in Florida. 80 is getting a bit close to off flavors imo. Maybe try kveik yeasts?
With foresight, weighing the container with and then without honey would give you a fairly accurate calculation of your honey content.
Yup. The point was that.... it's not ultimately critical, so long as you know the gravity reading :) That honey ranges a bit due to it being completely raw and naturally collected. So exact measurements mean a lot less, but the gravity at the end can still be consistent.
Could have also weighted an unopened bottle of apple juice and subtracted the difference of the opened bottle from the total weight.
Need to do a tasting after it has had a lot of time to age! Six months on a cyser is transformative.
I am about to start a 5-gallon brew of Apple Mead.
That is some super honey you have there, lol! Great job Beverly!! 👍👍N
Really good, premium honey is at around 85%.
This one is about 20% sweeter than pure white sugar!
An inderesting phenomenon I have noticed about yeast! if you make a flower mead, like lilac, dandelion or something else, the fermentation tends to start really fast. My lilac mead for example started fermenting after about an hour. Even though I only used 1/3 of a packet 71B for 5 liters (1,3 us gallons). If you try and make a wild fermentation from the same flowers, it will take about a week before anything happens. So flowers seems to be super food for yeast, rather than harboring Arnold-Schwarzenegger-level-yeast. Isn't that interesting?
I have the same experience. I recently made my first ever lilac mead and it fermented out in a week. Used 71B and had a starting gravity of 1.090. It went all the way down to 0.940. That means an alcohol content of close to 20%. Shocked the heck out of me. According to the chart that goes with my hydrometer that initial gravity should have gotten me 12-30% and I could have back sweetened. Well… nope.
It’s taking an awfully long time to clear though. Is that your experience as well?
@@eddavanleemputten9232 wow. My flowers seem to be quite lazy compared to yours. It takes a bit to clear, yes. But the fermentation is quite lively and ferments oute relatively fast but not in like a week. I don't get crazy alcohol contents either, just slightly more than I usually do with other brews. Fascinating things, flowers. I will try later this summer with fireweed, for the first time.
@@eddavanleemputten9232 Whoop! I delete my last post. I checked and I think you misread your hydrometer. The reading was probably 0.994. That was the first mistake I made when reading, because my hydrometer has 0.90 instead of 0.99. That being said, temp nature still matters.
I think you mean 0.994 Edda :)
@@HolyPineCone - Oh wow! I hadn’t thought of fireweed. I was considering harvesting a bunch of wildflowers and adding those into a mead but fireweed hadn’t entered my mind. I was thinking of the classics: dandelion, red clover, daisies, chamomile… fireweed might fit in there nicely.
Floral meads are something I’m only just starting to investigate and so far, they’ve blown my socks off. They do seem to contain a lot of nutrient and I think that’s part of what blew the ABV on my lilac mead through the roof. I like my meads in the 12-18% range depending in how long I want to age them and usually hit that target. This time the conditions must have been ideal. Either that, of the batch of 71B yeast I happened to receive is particularly voracious and hardy. The passionfruit mead qi made with the same yeast ended up doing the same thing. Or maybe it was just an ornery batch of yeast as I wanted to bottle carbonate both brews and the yeast simply went ‘Nope. I’ll show you who’s boss.” You’re right about the lively fermentation: flowers seem to be. Excellent for that. I’ve also harvested and frozen elderflowers and rose petals of strongly scented roses but this week temps have been too high for those: I’m afraid most of the aroma would blow through the airlock.
Do you make a tea from the flowers, or leave them in? I left line in & pushed the cap down several times a day. It’s one of the perks that come from working from home. During a call or between two tasks you can quickly go stir up that brew.
I started a cyser a week ago. It fermented good, crazy bubbles. It has completely stop. It's starting to clear up. Going to give it a few more weeks before I rack it and let it sit a while longer.
I would take a reading to see if it's done or stalled before racking.
Hello Guys! Hope you are well! Loving the videos!! I have watched the video of the Viking Blod Clone and planning on trying it out. I was wondering if you guys could look into doing a Dansk Mjod Odin's Skull Clone. Thank you! Keep the awesome vids coming!
Ive got an idea, have you guys ever made a watermelon mead, maybe with some strawberrys? Im wondering if it would become a great mead.
I just started my first cyser. I'm trying for a natural fermentation, so after mixing my honey and apple juice in a wide mouth gallon jar, I added a handful of apples from one of my crabapple trees. I'm a bit concerned with the difference in your opening SG and mine. I'm starting at 1.135. I suspect it is high because I used a higher ratio of honey:juice.
Wild fermentation is unpredictable, so starting that high may cause problems. I'd watch it and if it stalls, dilute it.
I usually go slightly higher, but I'm greedier and like to use one of those for secondary. Its also why I picked up a couple of those Little Big Mouth Bubbler that you guys found a while back. On that note, its been a while since I've seen you use one of those Little Big Mouth fermenters. Did something happen with/to them?
Don't confuse the thumb saver bung with the bung saver thumb.
I may well try this shortly in a 5 gallon batch. Might I suggest that one whole cinnamon stick for one gallon may be a little much. This could be Derica's "...but". I'm thinking perhaps one cinnamon stick for a five gallon batch could be about right, maybe one and a half.
I want so much to send to you some Jambu flowers that we have here in brazil and do Cachaça with them, it's very unique! How can I send it?
We have a PO Box... will they survive shipping though? Can you ship flowers through customs?
City Steading
6822 22nd Ave North #109
St Petersburg, FL 33710
@@CitySteadingBrews I will do my research to find a way!
So we did this one last night and wow! 71-B might be a smidge too crazy hamburger for this one, it's foaming like crazy. Has already foamed through the lock and is threatening to go again.
Another day gone by without using cosinus ,tangent or calculating the radius of a circle from the top of my head. this is how they lied to us!
i have no access to Lalvin yeasts where i live(Israel) and its hot as hell now, what yeast do you recommend to use? i thought about Fermentis SafCider for the temperature and the abv tolerance.(i also have access to Red Star)
Should work.
@@CitySteadingBrews thank you!
It's weird but it's so interesting hearing from people around the globe. Like this guy describing how hot it is in Israel. Meanwhile I'm getting cozy with a blanket in front of a fire in the Scandinavian mountains. I wouldn't describe our weather as hot as hell but I don't expect it to get much warmer either 😁
@@HolyPineCone yeah and we are both in the north hemisphere! We get like three months of "winter" and the rest is like 30° most of the time
@@nirxx that sounds awful 😅 Sweden is pretty diverse but where I live we get 3 months of summer 10-30°C but the rest is pretty much varying degrees of winter. If we ever get 30°C in the summer, then the weather guys go out with warnings. 10°C in the summer is more like "it's a little bit chilly today, isn't it?" 😁
Is there any way to get Bevs Bees info? I'm local to Sarasota and would prefer to support a local business if I'm able to.
Oops! It's been added to the description now: Bevy's Bees Honey (cottage law, in person sales only): (239)823-1110 or bevyshoneybees@gmail.com
First attempt at cider (didn't go great, too many cooking apples I think) took almost a week before I started seeing bubbles. Literally decided that if it hadn't started by the time I got home I was going to dump it... I think it knew.
It went from nothing to bubbling up like a fizzy drink. Fruit flies loved it, I did not love the fruit flies. There were literally clouds of the things hovering around it. (Highly recommend setting up fly traps etc around it if you live in an area prone to the little gits)
Fruit flies are incredibly annoying. We agree. Glad your brew started before you lost your patience!
Great recipe, just started my own Cyser using "SafCider AC-4" yeast. And it started fermenting
after only about 5 minutes! You guys should really try this yeast that i'am using, if you haven't already.
I also used 100 % organic squeezed apple juice, well, its not exactly organic since after buying it i noticed
that it had an anti oxidization thingy in it but after some vigorous shaking it got oxidized.
The honey i used was some generic runny honey since finnish honey does not want to be runny even after
warming it up for some time.
What if I put the apples in the first fermentation instead of conditioning?
We did it as a form of backsweetening, but you can put them in whenever you like, it will just ferment them instead and likely not add as much apple flavor.
@@CitySteadingBrews fresh, frozen, or dehydrated?
I'm planning to start my first fermentation soon and this is definitely on my short-list. One issue I might have is my Honolulu apartment is ~80F, and that's with the AC on. Even the tap water is 74F. I've been researching ways of keeping the fermentation temperature down (e.g. put fermenter in cooler w/frozen water bottle, place fermenter in front of aircon). I've read high-temp ferments tend to produce more esters & fusels, which leads to a harsher taste which may require longer to age out. There's also high-temp tolerant yeast strains like K1-V1116 (50-95F). Do you have any issues with high-temp ferments in Florida using the Brian's desk fermentation station?
We ferment at about 79-80f all the time.
@@CitySteadingBrews My version of your cyser just finished primary at ~13% ABV after 8 days fermenting in 72-80F. It tastes great! I've added my dehydrated apple blend and cinnamon stick. Sure, at ~1.001 SG, it's a tad on the dry side, but it's still pretty palatable. I've also got your spiced metheglin going that I started on the same day as the cyser, but it's still happily fermenting.
I have a question... I made a cyser (just apple juice and honey) and 6 months later it is super sweet... SO, I made an apple wine (just apple juice sugar and yeast) and mixed into my cyser... The question is, is it still a cyser or is it something else since I added apple wine? It tastes good but I won't be having any until December (1 year from birth). ---
no water was added
I have always used Red Star double acting yeast. I do have the habit of immediately wrapping the bottle (6gallon), in a black plastic trash bag and getting it out of the way for a month or six.
They don't really need to be in the dark.
More honey for the mead god, more apples for the apple throne.
"Howard Johnson is right!"
Can we use freshly pressed apple juice/cider? I understand we need to pasteurize it first, but you’re using clear juice and that’s just throwing me off. LOL.
Thanks!
Can I ask how sweet this brew will be? I am looking to a quick refreshing brew that is quick to finish and not sweet... we don't care for sweet beverages..we usually drink a pilsner style beer and I want to make something to sub for it :) btw I currently have a rhubarb wine brewing... thanks
It's pretty dry actually.
@@CitySteadingBrews I am going to try some as soon as I have a gallon jug to use.. thanks
Started an apple wine from juice last night. Apple Juice, 1 cup brown sugar, 1/2 cup white sugar and Red Star Cote des Blancs yeast. Got home from work today and it has the rotten egg smell. Should I let it go, add Raisins or something else
Just started this one tonight. One issue was our local honey wasn't as potent. 3 Liters apple Juice and 1Lb 10.2 Oz Honey brought it to 1.102 SpGr. Wanted the BG to be as close as possible to yours and if it comes out a bit more honey than apple I'm good with that.
15 hours later and watching carefully ready to go with a blowout tube. This is FAR more active than my first brew (Raisin wine from a kit). Guessing it's largely due to using 71b on this one vs premier classique on the Raisin wine.
So I have a completely unrelated question. I have a pineapple mead that I used juice concentrate, water, honey and for the first time ever, yeast nutrient. It started at a 1.112 3 days ago. It was by far an extremely over active fermentation, even with a blow off tube I had to empty my quart mason jar twice! As of five minutes ago the final gravity is 1.002! Is there an explanation for what the heck happened?!
It’s an old joke sir, but it checks out.
Started this a week ago im exited ❤
One more viewing of your 2021 cyser video before I start my annual Christmas mead, and in the watching, something occurred to me.
I see that you refrained from using more of the juice because of foam created by your 'bejesus extraction'... Like you, I want to get as much final product as possible...
So why can't you extract the foam, say with your master baster, and make that room? Are you doing anything detrimental by removing some of that foam?
As always, thanks for your videos...
You could…
Do you guys ever use cloudy apple juice in your ciders/apple juice based brews? I tend to prefer the flavour of cloudy juice to drink ( at least what i can get here in the UK) so use it in my ciders too!
Yep, I prefer the unfiltered juice for cider, but it's not always what is available for us without preservatives.
@@CitySteadingBrews Awesome! The apple juice near me tends to come in cloudy or clear, with the clear stuff being "from concentrate" and the cloudy not concentrated. But both can be found preservative free! I suppose i just need to be more mindful of giving it time to clear!
Thanks!
@@CitySteadingBrews P.s. totally going to try this recipe next using some local honey! Could be delicious by the time Christmas rolls around!
Mmm, this sounds like a fun brew
Hello i got my cyser ideas from this video. I put together 3 lbs of honey and about 80 oz of apple juice. I did it about a month ago and i added apples into primary and secondary. I tasted it today and it very tart, I was reading that apples can carry a lot of malic acid I tried adding some tartaric acid and it made the tartness worse lol. Should I try adding citric acid or back sweeten? OG was like 1.18 it was such a high sugar it was hard to read and Ending Gravity is about 1.052.
I need the next cyser video. Where is this cyser video?!! Lol
Tomorrow.
Could we have the step-feeding video and could you call it "help me, step-feeder, I'm stuck!"?
*giggity*
It is interesting that you only used a pound of honey. The cyser receipies I have gathered seem to simply replace the water with the apple cider/juice. So a gallon would have 3 lbs of honey in it. I am curious about how you arrived at the amount of honey in your recipie. What considerations factored into your decision?
We used our desired ABV, the yeast strain and it’s alcohol tolerance along with the sugars present in the apple juice. We didn’t want to have an abundance of sugar leftover and we wanted to keep the ABV relatively low.
Is there a need for yeast nutrient in this recipe?
Sure if you want to add it.
Ok if you wanted to make this an apple pie mead, could you add a bit of allspice berries and clove? If so would you do this at first or after the first rack?
Adding after you rack will allow you to control the flavour a bit more - you can have a little sample every 2-3 weeks to see how you like it and if it starts getting too strong then rack it/remove the spices. Allspice is pretty strong, so go easy on that!
Will this be carbonated? Maybe carbonate a bottle or 2 and compare!
We didn't carbonate this, no.
@@CitySteadingBrews Have you thought about getting a soda stream (or something that carbonates drinks) to test if you want to carbonate a brew traditionally?
My dad uses one, has used it on a cider and beer (to good result).
Soo we got greedy 😆 we tried your Viking blood recipe and doubled it it was our first time doubling a recipe(or trying to) and using whole fruits in a bag and in a bucket not a jar.
Needless to say… my kitchen is a sticky mess from over head cabinets to floor. But we have a happy brew at least 😆
I'm curious. I heard from an elderly friend that the way to get to a gallon in these narrow mouth jars is to fill it until the liquid reaches the raised "one gallon" lettering just above the shoulder. I've measured a few of my carboys and it seems pretty accurate (within an once or so). Can anyone confirm or refute this?
Yup. We even said that in a video.l where we measured various fermenters.
I know I've mentioned this before, but I found a comment that reported 0.994 (correction 0.940) reading. Leading them to believe they had a 20% ABV. Which, according to my calculations, would mean a measuring temp of about 90°.
Just thought I'd throw that out there for beginning brewers - like me.
Now I'm going to figure out the approximate starting SG for personal education and entertainment.😀
Edit: Due to the corrected reading reported above, temp is meaningless.
Readings down to .990 on high gravity starting brews are totally possible. 20% is still very high though, yes.
@@CitySteadingBrews Whoop! I misspoke. They said 0.940. Which makes no sense to me?😓
.940? Nope.
Putting the honey jar in a microwave for long enough to melt any crystals and lower viscosity is what I do.
(Edit) Just... Don't put metal in microwave.
@city stealing brews Hello all. I started a cyser last night. Added the same juice you used, added honey amd then shook, which created foam. I then pitched the yeast. There is a ring of old foam from where the foam receded. Do I need to do something about that to prevent mold?
Nope! That is normal and called a krausen line.
Using ingredients like sulfites and sorbates completely ruins the idea of Home Brewing and Cooking imho. I do this to avoid all the bad chemicals we are forced to consume. Sulfites cause migraines too.
Agreed!
Amen!
A full packet in such a small container? Have you noticed a bigger need for blowoff tubing it?
Bigger need? No. But our brews seem yo ferment more cleanly now.
Hi i was doing this cyser only difference being i pressed my own apples(vaiety of apples) and used k1-v1116 as had no 71b, first 3 days went great but on day 4 all of sudden theres a really foul smell coming from it(strong sulfur like smell), so much so that its in entire room. Its keeping at roughly 18 celsius.
Is something gone wrong or is this normal and mainly can i get rid of smell.
The smell is most likely from an improperly aerated fermentation. It should go away with time. The temperature is slightly low, but shouldn't be what is causing the smell.
@@CitySteadingBrews thanks for the reply, i gave it a good stir last night, and a small bit of nutrient and within an hour smell was gone