For more on how to flavor your Ciders, check this video out: kzbin.info/www/bejne/opSrnJ2fg9Rsm6M
@nicholesmith10533 жыл бұрын
So glad you were straight to the point
@TheBruSho3 жыл бұрын
Your welcome! Thanks for watching
@tessamathison72113 жыл бұрын
I can't wait to try this!! Your videos are GREAT! I love your small batch recipes, much less intimidating! :)
@TheBruSho3 жыл бұрын
Awesome!! Send me some pics when you have it done!
@rachelmalin88514 жыл бұрын
This sounds so yummy & perfect for fall! 🍎
@TheBruSho4 жыл бұрын
It sure is! 🍁
@hotlavatube3 жыл бұрын
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.
@TheBruSho3 жыл бұрын
Sounds amazing! And great tip on table sugar
@franchescawetter84232 жыл бұрын
Thanks for sharing about the sugar! Great idea I'll do the same!
@ussmak2902 Жыл бұрын
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
@matthewharcus84373 жыл бұрын
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
@TheBruSho3 жыл бұрын
Yeah something about EC1118 makes for a great cider IMO. I like em dry!
@filipvranesevic5200Ай бұрын
Do I need to sanitize the spices when adding them into the fermenter or I can rely on the alcohol in the cider to do that?
@oibal602 жыл бұрын
Thanks for this.
@chefmarciacooper2 жыл бұрын
Thank you for keeping it simple.
@JohnnyReverse3 ай бұрын
Do you use a secondary or just add the spice right to the fermenter?
@fundamentalfarmer378710 ай бұрын
Your videos are AWESOME 👍
@marshallwillis57 Жыл бұрын
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?
@MikeR90679 Жыл бұрын
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.
@gregvinyard73753 ай бұрын
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.
@ussmak29023 жыл бұрын
I just got around to starting this one off. I'll let you know how it goes in a couple weeks.
@joshrowe9031 Жыл бұрын
How'd it go?
@ussmak2902 Жыл бұрын
@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.
@kylehowell49063 жыл бұрын
Great video, going to give this a shot!
@TheBruSho3 жыл бұрын
Awesome let me know how it turns out!
@bangersnmash25893 жыл бұрын
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
@tajwarfahim4647 Жыл бұрын
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?
@thehoppyhour62974 жыл бұрын
Great video!
@Hellbrews4 жыл бұрын
It’s here !!!! Cheers 🍻
@TheBruSho4 жыл бұрын
Hahah! Enjoy!
@Hellbrews4 жыл бұрын
TheBruSho definitely doing hard cider soon ✌🏼
@thomasthesinger88402 ай бұрын
After carbonating with this method, how do you stop fermentation?
@TheBruSho2 ай бұрын
Once the sugars are eaten up it will no longer ferment
@879PC Жыл бұрын
Can I make this with mashed apples?
@MikeR90679 Жыл бұрын
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?
@TheBruSho Жыл бұрын
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
@yankee727893 жыл бұрын
This was really dry for me. How do you get a sweater cider? I am using a keg as well.
@TheBruSho3 жыл бұрын
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
@yankee727893 жыл бұрын
@@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?
@TheBruSho3 жыл бұрын
@@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.
@yankee727893 жыл бұрын
@@TheBruSho thank you for the advise. How much potassium sorbate and campden tablet do you recommend per gallon?
@TheBruSho3 жыл бұрын
@@yankee72789 whatever the package says. Usually there are dosing rates
@greatscottprinting39603 жыл бұрын
What would be the amount of each you'd add for a 5 gallon batch? I'm planning to keg 5 gallons.
@TheBruSho3 жыл бұрын
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.
@Chi_Bro_2000 Жыл бұрын
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.
@TheBruSho Жыл бұрын
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.
@vice47842 жыл бұрын
How do you make bottle labels?
@PossumMedic Жыл бұрын
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!
@TheBruSho Жыл бұрын
keeps stuff from getting in but lets co2 escape
@PossumMedic Жыл бұрын
@@TheBruSho ok cool!
@Outrunninaround.2 жыл бұрын
Do you scale the yeast or just put in 1/2 pack.? Asking the pro..
@TheBruSho2 жыл бұрын
Haha “pro”. Usually just eyeball a half pack. But if you wanna be accurate use a yeast pitch calc
@franchescawetter84232 жыл бұрын
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.
@TheBruSho2 жыл бұрын
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!
@TheAlchemistsBrewery3 жыл бұрын
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.
@afhostie2 жыл бұрын
Do the flavors change over time?
@TheBruSho Жыл бұрын
They drop off after a few months in my experience, best fresh!
@partylikeahobbit2353 жыл бұрын
Does the vanilla extract have to be natural vanilla? Or does any extract work?
@TheBruSho3 жыл бұрын
I would go for the beat you can find. Some of the cheap extracts have a very noticeable artificial flavor
@chasesuber25333 жыл бұрын
Do I need to add corn or table sugar to carbonate? Can I do it without carbonation?
@TheBruSho3 жыл бұрын
If your bottling yes. If kegging then no. Check out my bottling vs kegging video where I go over both
@Shawn114094 жыл бұрын
More cider recipes! Maybe a blueberry peach?
@TheBruSho4 жыл бұрын
Oooh that sounds delicious! Will add it to the list, working on a pear cider right now!
@Shawn114094 жыл бұрын
TheBruSho I love a good perry! Great videos, you make it fool proof for new cider makers. I love it.
@TheBruSho4 жыл бұрын
That's great to hear, thanks for watching!
@thisisthenameiwanttouse6464 жыл бұрын
How do you back sweeten without the yeast continuing to ferment the sugar?
@TheBruSho4 жыл бұрын
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!
@ajohnson1533 жыл бұрын
Google stovetop pasteurization. I have had good luck with that method in the past.
@shanetaylor75333 жыл бұрын
Awesome video, so keen to give this a try. Also, Is there a way to make it less boozy? Thanks!
@TheBruSho3 жыл бұрын
Adding water is probably the best bet. But it will also reduce the overall apple character depending on how much you add
@nork242 жыл бұрын
You didn't talk about pastorizing the bottles
@mdswan473 жыл бұрын
Hey Trent! How do you think this will taste with champagne yeast?
@TheBruSho3 жыл бұрын
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
@mdswan473 жыл бұрын
@@TheBruSho thanks!
@ussmak29023 жыл бұрын
Well, I found my next cider batch! LOL
@TheBruSho3 жыл бұрын
Nice send me a pic of it when done!
@ussmak29023 жыл бұрын
@@TheBruSho Will do!
@angelsworld17332 жыл бұрын
Do you sell your ciders you make?
@TheBruSho2 жыл бұрын
Nope I just drink em and share with friends!
@principaldelicious72823 жыл бұрын
How long do you age?
@TheBruSho3 жыл бұрын
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.
@principaldelicious72823 жыл бұрын
@@TheBruSho Cool! Thanks!
@HOMEBREW4LIFE4 жыл бұрын
I've got that same orange poacher thing! It's how i steal my neighbors avocados, cheers trent!
@TheBruSho4 жыл бұрын
Haha the best urban foraging tool!
@CReid-wk1yo4 жыл бұрын
I just thought he played lacrosse in an orchard. That makes way more sense now!
@vice47842 жыл бұрын
You add the cinnamon directly, you don't clean it, how many grams of sugar do you add?
@KaylaMoncivais4 жыл бұрын
Awesome video! I know you’d like our content too! Please let us know what you think and please have a blessed day! 😇💫
@JohnDoe-es5xh Жыл бұрын
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.
@Helliconia5411 ай бұрын
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.
@TheBruSho11 ай бұрын
Is the US we have "cider" which is not fermented so that's why I differentiate by including the "hard"