Best and Easiest Black Cherry Cider Recipe

Best and Easiest Black Cherry Cider Recipe. This was a surprisingly good black cherry cider! So easy and it's the best black cherry cider we've made. Okay, we haven't made many of them, but still. Super beginner friendly, not too many ingredients. Really amazing cider!
Ingredients:
1 Quart (.946 liters) Black Cherry Juice
3/4 Gallon (2.84 liters) Apple Juice
2 grams Fermaid O (optional, but recommended): amzn.to/3VciCxc
1/2 teaspoon Pectic Enzyme (optional): amzn.to/3idfSB4
1/2 packet Safale SO4 yeast: amzn.to/3F436xO
Additions:
1 ounce (28 grams) Sugar
Racking: • Racking Homemade Mead,...
Bottling: • How to Bottle Mead, Wi...
Finishing Cider: • Cider 4 Ways - Hard Ci...
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[@ericwhitlow7364]

I used to make wine six gallons at a time with Concord grape juice concentrate. Was the best wine I ever had. After a ten plus year hiatus I am back in the game thanks to your videos.

[@Kenny-Whisnant]

I did also. Made great wine.

[@kevindorey7097]

Hi, you guys are doing great. Question do you have a spot somewhere with links to all the products you buy for supplies, like large mouth fermentation bottles and so on thanks. If not add a links to products spot. 😊

[@CitySteadingBrews]

In the description of every video and on our website :)

[@pauldavidson2520]

Love these videos. I'm new to this channel, and I've tried your beginner's honey mead as well as your jalapeno mead. Both were so good. I'm a beginner, so this may be a stupid question but what makes this recipe "carbonated"? Thanks again for the videos!

[@CitySteadingBrews]

We bottled it and performed a small fermentation in the bottle capturing co2.

[@Gruug]

Das goop is good!

[@scotteinuis4991]

Cannot trust labels. I just started this brew with Amazon Apple Juice (no Costco membership) and Knudsen's black cherry juice (no close Aldi). No problem. I read the labels about sugars and did the math. I anticipated a starting SG about 1.050. I took my reading and got 1.069!! WTF? I am considering diluting this brew as I do not want a 9% cider. Has this happened to you and what would you do/suggest? Thanks in advance and happy brewing.

[@CitySteadingBrews]

Sure, it happens. I use them as a guide really.

[@CitySteadingBrews]

Could dilute if you want.

[@marcmiddleton2277]

I use cheap Vodka in my airlocks.

[@chadbrite4073]

Just bottled my first batch of a apple black cherry cyser. Essentially the same recipe as yours, I just used 12 oz of honey in primary fermentation. Then I put 12 oz of frozen cherries in secondary conditioning. Turned out awesome and the color is amazing!

[@xxIONBOMBxx]

That would be a mead that was cherry flavored

[@TheBaconWizard]

WAIT, WAIT, WAIT..... now you are telling us you are actually supposed to shake the bejesus INTO it?????? My world has ended....

[@CitySteadingBrews]

Lol

[@TheCornDavis]

Came for the cider, stayed for the humor, the great personalities and the VAST amount of information/knowledge!

[@CitySteadingBrews]

Happy to help!

[@TheCornDavis]

@@CitySteadingBrews and im happy to watch ☺️ keep up the good work and the fun!

[@eddavanleemputten9232]

Yay for juice-based cider! 😊 Seriously, it’s something so many experienced home brewers do and that’s not talked about all that much on forums as it’s so simple it’s kind of … a given? When you really get into home brewing, you tend to talk about the more involved recipes. Whole fresh fruit, pulps, dried fruit, adjuncts in primary and/or conditioning, step feeding, etc etc. I know I tend to forget to mention I’ve got a batch of juice-and-barely-anything-else going as well on Discords and forums. They’re almost as self-evident as having salt, pepper and curry powder in my spice cabinet, or the fact that I cook myself dinner almost every night. It’s just… there. I make it, I use it, I enjoy it, I share it when someone comes over. I’m not ashamed of it (it tasted too good!) but I forget to talk about it. I absolutely love the mix of apple and black cherry. Other favourites are cider with: Blueberry Blackberry Blackcurrant Raspberry Pear Depending on the fruit, amounts vary. This is because of the strength of flavour of the added flavour and of the acidity this fruit might add. Not all are added juice simply because juice isn’t available.

[@TheStraycat74]

20:28 Pardon me while I Whip This Out...

[@ChiefJLong]

You know what I learned today? I absolutely LOVE y’all’s videos. However, watching while “slightly” intoxicated I have to rewind a couple times to keep up with Bryan because my brain is to slow 🤣🤣🤣 love y’all! Keep up the great work! Iv got a gallon of your spiced Apple cider going right now and I can’t not wait to try it!

[@CitySteadingBrews]

LOL

[@oibal60]

I've just made 5 gallons of cider which I split into two batches: one with an adjunct of berry and the other with an adjunct of blackcurrant. The untreated hard cider is 8.7%. FWIW the amount of adjunct I added was quite small at 4%. I DIDN'T want either adjunct to overpower the apple (dominant) flavor. I used Belle Saison yeast and racked THREE times (1st. was after two weeks of primary fermentation @ 1.00 after an OG of 1.066.). At bottling (FG .994) I added 4g Tanin and 5 Oz of priming sugar. I'll know how it turns out. in about 4 weeks.

[@angelvazquez4457]

Robatussin red..😂😂😂 Def gonna try a cider..1st mead is fermenting great...👍🏾👍🏾

[@bonsang1073]

CO2 is tricky. low temperature above freezing point will increase its capacity to dissolve in liquids but once the liquid freeze into crystal it will split and greatly increase volume. we tried to do winter camping as kids. brought bottled pepsi, didnt go well.

[@GermanBrew]

Here in Germany we don’t have 100% Cherry Juice in Aldi 😩 I also make cider from fresh apples and from juice. There was no difference between them.

[@Kat_Andrews]

If I could find a reliable, cheap source of high quality apple juice in NZ, you can bet that I would ditch the cider press and just buy in my juice. But we are very limited here. I wait till the apple orchards start selling their seconds at $1/kg. I then buy 1-200kg of apples and process them over a long weekend. It takes ages and is messy as hell, but 200kg of fruit gets me about 135L (35gal) of juice. I then put it into vac-seal baggies in 5L batches and freeze it down to use all year round. Doing it that way works out to be approx $1.48/L. Whereas to buy a good, organic, freshly pressed apple juice from an orchard is approx $2-2.50/L. So, financially it makes sense (if you don’t take into account the time consumed). Anyway, I’ll keep pressing my apples because I have the apple supply, the gear, the space and the time to do so.

[@hbg8683]

Newbee here just made my first Concord Welches Grape juice Wine Yesterday, I put 7 grams 2 teaspoons of yeast by mistake Lol. But we have Bubbles🤸‍♀️🤸‍♀️🤸‍♀️🤸‍♀️🤸‍♀️ ahahahahah Lol. Still have my Bucket of Sanitization and I'm sanitizing Everything, might throw in washer with towels ahahahahah 🤸‍♀️🤸‍♀️🤸‍♀️✌😁✌ Lov yall.

[@larryreaux1970]

This was looking like a really good video. 1.004 can give almost 3vol of co2, if it were to completely ferment out with the priming sugar that’s over 6vol. If those bottles stay out of the fridge for more time the bottles will likely explode.

[@CitySteadingBrews]

You would be right if we had not let it sit longer and it’s stable on its own. There can be non-fermentable sugars in juices and that is very likely what made it stop at 1.004. They have been sitting at room temp for two weeks and all is well. If they were going to explode, they would have. Also… our 28g priming sugar is about half the highest amount used in some beers. That means even two or three more points of fermentation likely wouldn’t put this past the safe zone for carbonation.

[@MeepChangeling]

Star-San is neither insect repellent, nor an insecticide. I boxed up a bunch of ants, hozed them down with Starsan, and they were FINE. While it screws with ant trails, it wont repell them, they'll cross over it and search for their trails.

[@CitySteadingBrews]

It does a great job on fruit flies.

[@austinhaacke67]

Fantastic video again you two! I just need a few brews to finish so I have space to make this! I recently made a blueberry vanilla cider that my wife asks I keep “in stock”. Thanks for all of the tools I’ve learned from you soon can make some great home brews!!!

[@Gamefreak8112]

blueberry vanilla is a very interesting combination I'd never of thought about.

[@hotsauce1646]

Sounds nice i will try to make it

[@davidbogan3573]

would you mind sharing the recipe for the blueberry vanilla cider? sounds delicious

[@trentwalters]

Juice is easy, awesome, great and tasty. Whoever doesn’t like it can do the work I’m not. I’ll buy juice without the ites and ates everytime I’m all about easy

[@jeremy-ez6nd]

my star San leaves extra bubbles inside that don't want to go away.... is it ok to leave like that or should there Be zero bubbles left inside my carboys..??? y'all never show using the sanitizer bucket

[@CitySteadingBrews]

kzbin.info/www/bejne/an-ypXyFlsaEb5Y&ab_channel=CitySteadingBrews The bubbles are fine.

[@jeremy-ez6nd]

@@CitySteadingBrews tysm

[@gabrielpauly7931]

whipped up a six gal batch of cider this morning... 3qts of Nature Blessed pure apple concentrate... Wyeast 4766 liquid cider yeast... OG 1.045

[@moonray1965]

Excuse me while I whip this out!

[@oibal60]

21:45 PV=nRT P is pressure, T is temperature & V is volume. If the volume stays the same, then as you increase or decrease the temperature (via the fridge) then the pressure, in the bottle changes (up or down), linearly, in proportion. Thus, to LOWER the likelihood of a 'vicious effervescence' you should refrigerate, to make it COLDER, because the internal bottle pressure is now less.

[@tinkermann]

When you use the flip top caps with the seals, they will burp if they build up to much gas. I use they all the time and prime then bottle and have never had an explosion.

[@user-brownie_bear_1974]

I'm currently enjoying this cider, carbonated.....it's the bomb diggity....seriously the best ever

[@seanrendall5495]

Oops... I was at the store to buy some cinnamon for a french toast acerglyn I had planned, and I got sidetracked by seeing juice jars of my favorite soda flavor: black cherry. So, I bought a gallon of it... and used it exclusively, no apple juice... it's only a day old now. Hope it turns out okay.

[@terrycuyler5659]

I’ve made a Cyser version of this with juice and whole cherries it strong AF with a 15% ABV last year. You just reminded me to bottle it and try it.

[@drmike5507]

My question, just to be sure, I should shoot for a 1.000 reading (approx) for a wine/mead I want to carbonate? This is where I’m missing the math.

[@chilecayenne]

Is there a way to make home made yeast nutrient? I thought I"d seen something about taking older yeast...used yeast and baking/drying it out in the oven, killing it, etc. But that this made for good yeast nutrient. Is that a thing? Thank you in advance, CC

[@sparkytheory7321]

Just finished putting together 2 gallons of this. Surprisingly, I had to search for an apple cider (cloudy juice) that did not have preservatives in it. Cider from local orchards twenty minutes from my house had them in it. Kind of disappointing. At any rate I found some and the same brand of cherry juice. Can't wait to see how it turns out.

[@lyndamcbride9659]

i have made blueberry, feijoa , and mango / apple ciders and now i am inspired to make the cherry / apple cider . will be using cherrys from a jar as cant get fresh at the time apples are ready to make into cider. mmmm yummo

[@briankittelson4844]

Hello guys! I’am new to this and have watched a ton of your videos.. im going to make my first mead soon (hopefully this next week). My wife really likes blood orange is there a recipe or have you ever tried a mead or cider with blood orange?

[@Backdaft94]

So last fall I raided my buddies 3 pear trees to make pear cider. It wasnt too horrible of a process...cored the pears, fed them through a meat grinder, then put in a fine mesh bag...will be doing a couple 5 gallon batches of it this year.

[@stevendavies8496]

Iv done a cranberry juice and fresh black berry, and a 2 pounds of sugar, it did take a month, and left for a week to settle in bottles, and wot a kick,,it's very much like cranberry and vodka,,my be a bit to much vodka,,,and after 3 glasses it feels like it as well ,,,,,,meny thanks for all your knowledge shearing.

[@redbirdsrising]

Gotta feeling the citric acid hypothesis is correct. Apples should be heavier on malic acid. Adding citrus acid to the mix would throw off the “Apple” taste.

[@shannoncraig509]

I make a cyser with apple juice, Wood's boiled cider, apple pie spice mix, honey, and oak it.

[@TheBaconWizard]

Nommmmmm

[@anonanonme2463]

I watch your both banter and wish I was a fly on the wall there 😆 P.S. my gf is jealous of her complexion ;-P

[@jamesvatter5729]

What, if anything, happens if you use too much pectic enzyme?

[@LukeNewcomb]

You just get an excess. It is an enzyme, so it isn't really "used up" in the process, it is a "reusable" molecule if you'd like to think about it like that. It will just break all of the pectin up more quickly I suppose. I *think* it is a relatively heavy molecule so I'm 95% sure it all just sinks to the bottom anyway. So worst case you're just wasting some enzyme.

[@TheBaconWizard]

Nada, it be ok.

[@CitySteadingBrews]

Nothing really, it just falls out of suspension.

[@mykilpee]

The first cider I wanted to make and could drink diabetes style. Excited to see this. (Just seeing it. Yes!!!!)

[@OutlawSpirits]

I fully agree with you or use a juice over fruit. I've used fruit numerous times and there are certain times that I will use it but if I could use the juice I will use the juice.

[@cogeek797]

My go to cider is just 4 gallons of store brand juice and a gallon of spring water. This gives me roughly a gravity of 1.040. I will ferment with Nottingham and it will finish between 1.006 and 1.009. I will backsweeten in the keg with apple juice concentrate till I have roughly 4.5% alcohol. It is very refreshing during the summer. The key is to ferment around 50°F, Nottingham will give weird esters I can only describe as tasting like Scott's Plant Food if it is hotter than that. I have tried wine yeasts like Cote des Blanc but they dry out too much and leave very little flavor. WLP 775 works well but I still prefer Notty since it is dry and rather shelf stable, and I only make cider when Kroger has a sale on juice

[@Backdaft94]

This is a regular make for me

[@ralphfisher5551]

triying this with Aldi's pomegranate will it ferment 1.046 starting.

[@kennethadamik-pz1ro]

New to this hobby, loving your videos, just ordered a big blue bucket for sanitization

[@davebohn3665]

Have never done cider yet. Do I have to stabilize or pasturize if I am not backsweetening

[@DirtDigglerDetecting]

Yayyyyyyy :) I am new and Love your Content. Thank You for answering so many questions over the years. Much love James

[@CitySteadingBrews]

Thanks for watching!

[@thetacos9982]

You should create a board with a scale from 1-10 and put all your brews on it like top gear

[@BobGrimminger]

Gas is more soluble in colder liquids, so that is why refrigerating your carbonated brews helps.

[@allthingsbethie]

I have a green bucket of sanitization. I call her the Green Bos(s). 😉

[@billtalley4106]

Nice to see your back and healthy. As far as whip this out, you forgot excuse me while. Lol

[@CitySteadingBrews]

It didn’t seem to fit!

[@chuck419plus1]

can you use 2 different types of yeast?...just wondering..

[@LukeNewcomb]

You can with no problems. It will just be the two yeasts in there doing their own things. Also now you are making them compete, that won't be bad, but keep in mind that one can win. So if you are trying to have 50% of the flavor 1 yeast produces and 50% of another, it may not work out that way. If one has a higher alcohol tolerance than the other as well, the one with the higher tolerance may outgrow the other, and it will ferment higher.

[@TheBaconWizard]

Sometimes it works. At worst, one of them will take over while the other stops. Some yeast is what they call a "killer" strain, meaning it out-eats and out competes other yeasts and effectively kills them. But not all of them are that.

[@CitySteadingBrews]

Pretty much as said above. Unpredictable results.

[@blackstarboys4719]

Hey guys, this looks so incredibly easy. I’m still a newbie and this looks easy even for me. I’m (with your helpful videos) already making multiple flavoured meads and I want to get some ciders going. Cheers guys 🇦🇺 I’m rewatching so many videos and still garnering more information

[@CitySteadingBrews]

Awesome!

[@skeg8236]

So after you carbonate the beverage and its in the fridge how long can they be stored there?

[@CitySteadingBrews]

We store at room temp and can get about a year or more. In the fridge? Indefinitely.

[@billtalley4106]

OMG. Poke and Hope!! Now there’s a T-Shirt. 😂

[@LailokenScathach]

Brian is definitely Chaotic Neutral, I would say Derica would be Lawful Neutral

[@CitySteadingBrews]

Interestingly enough, I am more lawful than she is in reality. I'm probably more lawful evil and she's true neutral.

[@edwardcunningham6315]

Hi again. Update, cherry pomegranate wine went dry (0.990) so I put campden and p.e. in it and left it for two full weeks. A deep leese pad was at the bottom and the SPGV didn't change when I reracked it. I decided to backsweeten with maraschino cherry juice and so far the airlock has not moved. It's been over 48hrs. Should I consider bottling at this point? I'm always worried about bottle bombs (my storage area is inside the sink cabinet) and I'd like to reuse some wine flasks that are not made for pressure. Any suggestions would help 😁👍🙏❤️

[@CitySteadingBrews]

Camden tabs do not stop fermentation. We pasteurize for that purpose.

[@MotoJournoKris]

Interesting you mention carbonation increasing sweetness. As adding cordial to homemade sparkling water is the opposite, you need way more cordial to get the sweetness you'd get using just regular water, and there's a few studies which seem to mirror that, carbonation makes your brain detect less sweetness not more. Will give this one a try if I can find some decent juice, my last cider with cherry was fairly uninspiring. Although after three months it finally has some carbonation.

[@snowman4385]

Hi brian&derica.my 1gal batch OG 1.070,5days later airlock quit bubbling.took a reading.1.010 thick lees layer.can it be done.?

[@CitySteadingBrews]

kzbin.info/www/bejne/Y3mponiCatd2gZIsi=nO10bEB-8nlUXVk8

[@mowriswesley3808]

My dad used to press his own apples and what ever got into it ,pears ,cherry, berries

[@1014p]

Carbonic acid, it tricks taste buds a little bit. Some use citric acid to adjust sweetness notes.

[@GeorgeSmyth]

The thing with ciders, as opposed to beers, is that since they are gluten-free I can drink them.

[@CitySteadingBrews]

True!

[@seandoherty6215]

I still feel it would be better to use fresh apple cider rather than apple juice. They are not the same

[@PauloDiaschef]

Sorry, can’t find your video that you talk about fortifying your brew with wines and spirits to ask this question: what will happen, in terms of abv and fermentation, when you add a wine/spirit after your brew has stopped fermenting? What should be done after mixing both? Also, I have a recipe I would love to see if you could try to learn what would be the best steps

[@CitySteadingBrews]

kzbin.info/www/bejne/bGfSaH9-a7-dkMksi=X9Igl7sJ0Qe-J4Ni Several things can happen. If you have an active fermentation and you fortify past the tolerance of your yeast (by a few %), it will most likely stop fermenting, and become stable. After mixing, I let them sit to "mellow". That's pretty much it. We showed fortification in the linked video and an extreme example here: kzbin.info/www/bejne/g3_Wq2qChbCZbsUsi=RlogaDh-Mv9DaKn2

[@jscancella]

I just started this one, but added some sugar to boost it more into a wine than just cider

[@darynm1679]

Is it strange that i really want to get into brewing even though I don't drink very much? Great stuff as always. Oh, and I miss seeing the dnd books in the background.

[@darynm1679]

Wait, i caught a glimpse of the books, all is good and right in the world.

[@CitySteadingBrews]

They are still there, lol.

[@eddavanleemputten9232]

I’m not a big drinker myself and neither is my daughter. When we have company (which isn’t often) or when we’re invited somewhere we do enjoy the odd drink -maybe a glass, two at the most. I’ve been home brewing for over 30 years though. That’s the fun of home brewing: you don’t need to make enormous batches and you can pick your bottle size. I tend to stick to 1-gallon to 2 1/2 gallons batches maximum and bottle in 25 cl to 33 cl bottles. One bottle is just enough for two small drinks: 1 for my daughter and 1 for me. Not drinking much also means most for brews I have at least 1 bottle left that reaches the 1-year mark and some up to 2 or 3 years, the tasting notes of which I add to my brewing notes. I’ve upped my amount of fermenters and brews a bit since the pandemic slowed down because a lot of my friends have discovered my brews and they seem disappointed when I don’t bring at least a few when I’m invited. Not being much of a drinker doesn’t mean I don’t use alcohol in my cooking either. A lot of fruit wines, leads and ciders are great when used in cooking. Whenever a recipe calls for wine in a marinade or sauce, I check my stash for something that might fit the bill and I usually find something. I’ve also started brewing specific meads, wines and ciders to use as presents for the holidays: one or more half-sized bottles (corked) with a pretty label on them, with a bag or two of home baked cookies and perhaps a small item, sitting in a basket and a bow on top makes for a present that’s very much appreciated judging by how fast my friends and family return the empty bottles with a hopeful look on their faces. That, and how interested they are in finding out what I’m brewing next. Before the pandemic hit, I was mostly brewing for personal use only. That meant a 1-gallon fermenter would get set up by the time I either started drinking my first bottle of the previous batch, or as soon as I’d bottled it. Roughly 2-4 batches a year with less than a gallon of yield per batch, some times as little as half a gallon. A fermenter doesn’t need to be full at pitch, fruit takes up space, and there are ways to avoid oxidation when fermentation is done. Now I’ve got 2-4 fermenters in various stages going at any one time and tend not to even look at a bottle before it’s almost a year old, and I’ve started to add more intermediary steps like adding fruit to secondary, then tweaking the end result by oaking, etc. Added to the ‘need’ for bigger output as my product has grown more popular, my daughter reaching drinking age it meant more brews. The perk to that is more variety in my stash. It all depends on your brewing pace and output, and what you do with it. So: not strange at all!

[@julietardos5044]

I drink very little myself. Here's my suggestion: make fewer and smaller batches. You can make 1/2 gallon/2 liter batches, or even a single bottle at a time. And once you know what you enjoy, make only those so you don't have leftovers.

[@001RedEye]

What happens if you introduce oxygen in the first couple days? (I'm a total noob, about a week in on my first brewing experience.) Thanks.

[@CitySteadingBrews]

It’s a good thing in the beginning.

[@StephenHutchison]

Watching this just after watching your "whole apples + organic apple juice" video where you used whole apples. I honestly hope you saved the apples and used them in cooking.

[@CitySteadingBrews]

We composted them.

[@Drewsipher42]

We use vodka for our airlocks in the wine cellar.

[@higgimwgun]

How come you didn’t shake the BuhJeezuz out of it?

[@CitySteadingBrews]

We did shake it...

[@higgimwgun]

@@CitySteadingBrews I saw that but you usually shake it when its half full and really putting oxygen into it. Love your videos. Seen them all.

[@CitySteadingBrews]

@@higgimwgun I didn't shake at the halfway point because there was nothing to mix. Normally we have something to mix in. I did get oxygen in later though.

[@DADYSNAKS]

So focused on the stirring the "Kablooie" scared the bejeezus out of me. Thanks I needed that wake-up call. Lol

[@CitySteadingBrews]

Whoops, sorry!

[@marcelverberk9653]

Hello, new here and wachting your videos. To carbonate it only need sugar or something else more? Keep up the good work💪

[@CitySteadingBrews]

kzbin.info/www/bejne/kJ-pfoOAatt6iqMsi=OAWNYMGQRTd0kn9o

[@aramisdg]

Been on a run of making ciders lately. Did a dry gallon, spiced gallon, and then a fresh raspberry gallon all naturally carbonated. Thank you for sharing the black cherry cider. Plus hope you are both feeling better.

[@MisterZ1P]

Tito's vodka 50ml shot bottle makes for an alternative airlock fluid. Takes up very little space and lasts for a ½dozen brews.

[@CitySteadingBrews]

But Tito’s is good vodka!

[@curseofodin]

Man, Odin himself sent you! I told my wife yesterday i really need a recipe for this amazing drink. Aaaand there you go😂 huge thanks!

[@CitySteadingBrews]

Glad to be of service!

[@AwakeAtTheWheel]

Video right on time. Great work! Hope you’re both feeling better.🍻

[@nicholaswhitman4620]

I just made my own batch of this and it went dry in 4 days! Holt ferment batman! I think next batch Im gonna buy some tannin for this stuff because it could use more of a pucker

[@CitySteadingBrews]

Black tea works too.

[@ricksigurdson2016]

I am glad that you are up and around and feeling better. I hate stirring so I use the juice and make a simple syrup. Also I prefer a still cider so people can add sweetening to their own preference. Also I use a soda stream to quick carbonate a bottle at a time. Large batch goes in a keg at 12 psi for a couple weeks.

[@eddavanleemputten9232]

Could you explain how you use the soda stream? I find residual sugars etc make the cider/wine/mead foam up like nobody’s business and the only time I tried my hand at it, I ended up baptising myself and part of the room. Epic mess, as the stuf I was carbonating was red fruit based. I’d love to know how you do it as I don’t have a kegging setup.

[@ricksigurdson2016]

@@eddavanleemputten9232 I keep the soda stream bottles of whatever I'm carbonating and the soda stream in my kegerator overnight. 3c or 37f. I also remove bottles or caps vety slowly. I have a white stucco textured wall that has a purple pattern on it. Cold works warm sprays!

[@eddavanleemputten9232]

@@ricksigurdson2016 - Thanks! So you refrigerate, then carbonate the brew. That makes utter sense. I didn’t mean when you open the bottles though. I mean that my major issue seems to be when you’re actually introducing the CO2. How much do you fill the bottles? Lower than the soda stream bottle’s fill line? How many ‘pumps’ of gas do you introduce and if doing several pumps, do you wait in between additions? How long before you take the bottle out of the soda stream maker to screw on the top? Once the bottle is out and closed, it’s more a matter of storing them cold and waiting for a while, then opening carefully. That makes sense as well.

[@ricksigurdson2016]

@@eddavanleemputten9232 To the line and for me 2 quick shots. When removing I just slow crack it. I also finish by screwing on a bottle of water for quick cleaning.

[@eddavanleemputten9232]

@@ricksigurdson2016 - Thank you! I’m going to try this! Wish me luck…

[@davidrimmer2679]

I have bought 2 auto siphons and neither fit into my mouth of my carboys. Does your siphon work on small mouth carboys??

[@CitySteadingBrews]

Some fit 3 and 5 gallon fermenters while the ones we use are for one gallon. Should be links in our videos.

[@rayc5255]

Wait...no black tea in this recipe? Cheery juice lol that's a good typo has enough?

[@CitySteadingBrews]

Not every recipe needs tannins :)

[@kurtulrich761]

I mainly make (High abv) ciders lately and all different varieties . Thanks to you guys learning a lot. Currently I have 3 batches going . A gallon of mixed apple with light toasted and heavy charred oaked . A gallon of cyser mead mixed apple n some light brown sugar compliment the honey . And I have a 3 liter going white grape and sweet n tart apple juice since I've never brewed with grape juice n figured why not. Next I want to do a cherry apple cyser mead I think or normal or lower abv spiced peach n pear cider

[@CitySteadingBrews]

Awesome.

[@snowman4385]

Hi guys.if a cider reaches a sweetness level I like ,can I rack it and add cinnamon,cloves and allspice to stop fermentation ?

[@CitySteadingBrews]

They won’t stop fermentation.

[@jimmelton7299]

Do you need to add pectin enzymes to fruit juices used in making wine? Cherry, grape, apple, etc?

[@CitySteadingBrews]

Need to? No. But some fruits have more pectin than others and it can sometimes prevent them from fully clearing. Not a huge issue but something to keep in mind is all.

[@markcoopersmith2280]

I'd like to try this with pomegranate.

[@jeffvanes8138]

i love your videos but what impresses me most is your wifes opinions are very knowledgeable and you can tell that she is knowledgeable lot of time in same situation when the wife comments its not great I am a newbe but having fun and starting my own meads you two remind me of me and my wife,for the kidding and the fun you have together. My wife just passed in february and having a hard time and really missing her but i enjoy watching you having fun together and don,t forget to tell each other you love each other because the way life is you never know when its the last time you will see eeach other.

[@CitySteadingBrews]

I am really sorry for your loss. I can't imagine what I would do without her...

[@thechaoticblind5765]

Question for you. I am wondering how many pounds of frozen blackberries would i need to make one gallon of wine?

[@CitySteadingBrews]

There's no one size fits all answer here. For a no sugar added wine, you can use anything from 3-5 pounds or up to 10, even 15 pounds.

[@lukeshedid650]

I would love to see a brewtalk about carbonation. I've watched your other videos about carbonated cider and stuff but I've seen you do it a few different ways and still feel a bit too confused about carbonating to try it, given how dangerous it can be. I binge your videos, you're my favorite brewing channel, and I trust your perspective on things. So seem knowledgeable and safe and I feel confident testing your recipes and techniques, so much so that I'd rather do carbonating your way than anyone else's.

[@CitySteadingBrews]

Consider it added to “The List!” Thank you for the suggestion and watching!

[@GeirGunnarss]

The reason cold carbonated liquids are under less pressure is because the colder a liquid is, the more gas can be dissolved in it. As the temperature of the liquid rises, the gas will start to come out of the solution and start to increase the pressure of the container.

[@CitySteadingBrews]

Yup!

[@hbg8683]

Hello good to see ys feeling better.

[@davidcummings6299]

Angry Orchard

[@CitySteadingBrews]

Honestly, this is better than anything we've tried from Angry Orchard.

[@jovannysegarra3907]

Glad to see y'all back on an hope Brian is feeling better

[@qtsohg]

Hey. Trying to get into making cider andnnead. Fermaid O is super difficult to get in europe. How critical is it? Are there substitutes? And great videos ... totally hooked... 😂😂

[@CitySteadingBrews]

It’s important to use yeast nutrition. I haven’t heard of Europeans having a problem finding it though.

[@qtsohg]

@@CitySteadingBrews reality is I just cant get it for this weekend... and I have everything else! Haha But i have 6 fermenting jugs so i can atleast do one or two this week.. haha And all this because i stumbled upon your channel!! Haha Thanks for all thw videos!

[@kevin_ninja_jones2363]

Raspberry vanilla carbonated cider

[@kentudor6681]

Greeting from the High Peaks, England. Question not about black cherry but have you used muscavado sugar ever, for any brew. I was thinking of doing a ginger beer with it…..

[@CitySteadingBrews]

We haven’t but tbh it’s not going to be significantly different than white sugar.

[@kentudor6681]

Thanks, I’ll probably save the muscavado for cooking which was why I bought it! Keep Brewing!

[@drobgyn5615]

Ooo excited for this one! Thank you guys!

[@spanthrax]

after taking your first reading after primary would you degas it or just wait

[@CitySteadingBrews]

I generally don't, as it just disturbs the lees too much and delays bottling.

[@austinhaacke67]

So glad to hear you are feeling slightly better.

[@neilbloy1458]

I’ve learned so much from your channel. Thanks

[@CitySteadingBrews]

Happy to help!