Cider 4 Ways - Hard Cider Finishing Methods

[@Kat_Andrews]

For those of you who work solely in metric, here is the metric version of the formula to work out how much sugar to add to bring it up to a specific gravity point. There 0.275g of sugar per gravity point in 100ml of a brew (the equivalent of the 0.077g/ounce). For example: you have a 4.6L brew and it has a final gravity of 0.996. You want to bring it up to 1.015. first off, how many 100ml lots are there in 4.6L? =46. 1.015-0.996 = 19 gravity points you want to raise it by. 0.275 x 19 = 5.225. 5.225 x 46 = 240.35, so you would need to add 240g of sugar to bring a 4.6L brew from 0.996 up to 1.015 specific gravity. if you then want to carbonate it is 1 ounce of sugar per gallon of brew, which is pretty close to 7g per litre. So again, for a 4.6L brew, it would be 7 x 4.6 = 32.2g of sugar for carbonation. This is in addition to the sugar added to bring it up to 1.015, therefore using a total of 272g of sugar for a sweet carbonated brew.

[@CitySteadingBrews]

Yup! 7g per liter is the standard. I actually converted FROM metric to get my per gallons amount!

[@greenwood4020]

But we have a small problem with UK gallons = 4.546L and US gallon = 3.785L or a difference of about 20% or 1/5th and if that isn't confusing enough all fluid oz are not created equal the US fluid 1 oz = 1.04 UK fluid oz The finished product nearly filled 4 x 750ml bottles or just under 3L so they lost 700-800ml in the brewing and racking process if they had 1 US gallon to start with. If they started with 1 UK gallon 4.546L and ended up with 3L then they "lost" about 1.6L or roughly two 750ml bottles or nearly 50% waste all calculations using the calculator in the Microsoft v 10 that came with my 3y old computer standingonthesholdersofothers

[@Kat_Andrews]

@@greenwood4020 they are from the US, so they used a US gallon, not a UK gallon. But if you use the metric conversion and adjust to suit the UK gallon, it still works out accurately.

[@scotc84]

How is 1.015-0.994. = 19?

[@Kat_Andrews]

@@scotc84 oops, should have been 21. It would have been 19 if the gravity was 0.996. Thanks for proofreading for me 👍🏻 I have edited my original comment to say 0.996.

[@Partymgs]

Been making Mead and beer for 5 years and just got into ciders. This video is just what I needed. Thanks for always keeping it fresh with the content

[@yolkysquirrel1290]

Just started my first brew today! All thanks to you guys! Keep up the great work

[@DanGleason-t4u]

I have 2 Northern brewers bubblers with your recipe for Super Simple Cyser. I’m a bee keeper and I have a small orchard with five different varieties of apple trees. The trees where prolific this year, so I decided to do something with both my hobbies. So I started watching your channel about three months ago. The channels are very helpful. A couple of weeks ago I stopped being a free-loader and joined the $10 VIP group. After picking, rinsing with water, grinding to pulp and pressing, the orchard yielded 24 gallons of juice with an original gravity of 1.052 (did I mention fermentation is all new to me). Over the last month the juice /cider has bottomed out at .996 specific gravity, naturally, no yeast added. I used your recipe including the conditioning with dried apple slices and a cinnamon stick in both bubblers. Your very descriptive when you describe the brews when tasting, but I’m clueless. The Super Simple Cyser I made smells really good, and its taste is pretty good(clueless) , but I want to sweeten it a little, and sweeten and carbonate like you did with the Hard Cider #’s 2 version and 4 version (which will require pasteurization, no problem). Here are the complexities I need help with. I want to bottle with 1-liter swing-top bottle, so I need to adjust the math to get to the correct amount of cane sugar. See math; 1.052(OG) - .996 (FG with apple slices and cinnamon) = .056 of Gravity change #2 Still and sweetened. So that I can develop a connection between what I taste and what you say in the videos, I want to sweeten to 1.015. To correct to 1.015, I’m going to use you function of .077 grams of sugar for 1 gravity point and 1 ounce of liquid. So .077 grams X 19 points of gravity = 1.463, then because I want to use 1-Liter bottle, I would multiply 1.463 X 33.73(oz.) = 49.35 grams of sugar. But now I’m thinking it would be easier to sweeten the gallon of Super Simple Cyser with 1.463 grams of sugar X 128 (oz) , or 187.26 grams of sugar, then pasteurize the gallon and then bottle. Does the math and rational look right. #4 Sweetened and Carbonated The same sweetening rational as #2. So that I can develop a connection between what I taste and what you say in the videos, I want to sweeten to 1.015. To correct to 1.015 I’m going to use your function of .077 grams of sugar per 1 gravity point, per ounce of liquid point. So .077 grams X 19 points of gravity = 1.463, then because I want to use 1-Liter bottle, I would multiply 1.463 X 33.73(oz.) = 49.35 grams of sugar. I think on this scenario, I going to stay with the 1-liter swing-top bottle( due to pressure) To carbonate I’m going to use your function of 29 grams of sugar per gallon, changing the grams per ounce which equals .226 grams per ounce and multiplying by 33.73 ounces = 7.62 grams for 1-liter. So to sweeten and carbonate a 1-liter bottle, I need 49.35 grams + 7.625 grams = 56.975, round to 57grams and let carbonate for 5-8 days, then pasteurize. Last question. Do you think 140 degrees is high enough for pasteurization of this brew, given it was made from naturally fermented apple juice. Agricultural websites suggest 160-165 degrees F What do you think?

[@CitySteadingBrews]

Higher than 140f could blow up bottles. Sweeten to your tastes :) We add sugar to the batch so you need no adjustments for different sized bottles.

[@Calendyr]

I have several batches waiting to be bottled where I used various levels of cinnamon, cloves, all spice, ginger to test how it would improve/worsen the base product. I try very hard not to test them early because I know it takes time for them to get good. Looking forward to a video when you do various things to the base cider to change the taste. I have not tried with fruits yet but after watching your video where you put dried cherry in the mead, I am really wanting to try that at some point with my future batches.

[@preserveourpbfs7128]

Please report back, as those sound very interesting.

[@colinmacvicar2507]

Great video. I did a maple cider that turn out real nice.

[@williamoneil9787]

Ginger/clove is my vote for flavoring. Thank you for this series, I was just thinking of what to do with some apple cider I have left from Thanksgiving. Keep up the good work. It is much appreciated.

[@williamgagliardi6580]

I second the ginger. I've tried ginger in the past with apple cider, but would love to see your take on it to compare.

[@williamgagliardi6580]

I also like adding a cinnamon stick to apple cider. I've had good luck with that, as long as you don't over do it. :)

[@kristiankny5364]

I'm really impressed that you made something drinkable in just 5 weeks. My cider is always just alcoholic sour water until 8 months of age, when some kind of miracle happens and it starts to taste like apples. This year I try to experiment with oak/ cherrywood chips or hops but time is always the main ingredient

[@CitySteadingBrews]

Ciders really should not need that much time... could be the ingredients?

[@kristiankny5364]

@@CitySteadingBrews actually I have never made cider with store bought apple juice. Always with my own pressed apples, so maybe mistake is somewhere there. Also it is cloudy for maybe 6 months

[@Doughy_in_the_Middle]

I haven't made mead for almost 15 years, and my son -- who's almost 21 -- and I both have grown to love cider (neither of us like beer). I still have all my gear (three 5 gallon bottles and all the hoses and brushes), so watching your videos is got me jazzed. I do remember one piece of advice from during your pasteurization point: glass grenades are NOT a laughing matter. :)

[@rrowe1961]

You guys are amazingly entertaining to watch, and yet still VERY instructive, without going over anyone (even this old fart's head) OK I'm presently 61, about 7 months secondary fermentation away from 62, May the fermentation gods continue to bless you both, with insanely good products to drink.

[@CitySteadingBrews]

Thank you so much Robert! Happy very early birthday!

[@aussiepressconferences.4755]

Great channel. Just discovered and it’s made me realise that I don’t need to spend retail costs on buying a gentle alcoholic product. Thank you.

[@CaptSpaulding666]

I'm always a fan of adding pineapple flavor. Also made a batch a while back and used coconut sugar, it's surprisingly came out tasting like a Carmel apple 👍

[@johnshaw6702]

I have both a dry apple wine and a pineapple that I hope will retain some sweetness. I'll probably take a sample of both today to see how they taste together. I found that yeast really like pineapple, so I may try adding it to some other brews to see the results.

[@MrEbox]

Carmel apple sounds awesome. Anybody ever try those green candy suckers dipped in real carmel ? I wish i knew how to make a cider or wine that tastes like that🥂

[@CaptSpaulding666]

@@MrEbox keep at it you will find a way

[@thiago.assumpcao]

@@MrEbox Have you tried adding caramel to it? You can caramelize sugar at home.

[@sannebolleke]

Thank you for making your channel!! I realy learned a lot!!! I am from Belgium, so I learned tot Brew beer before anythong ealse 😉. But right now I am in to making wine and cider, thanks to you guys. My last brew was a cider with store bought apple juice and with a bit of hop added (from my diepfries). My 3 children (all above 23 years old 🤪 and d and d lovers😋) realy enjoyed this Brew. My last 'experiment' was one with a bottle off cherry beer from Brussels (wild fermentation) that I tryed too te-ferment again (extra water and sugar), the yeast left in that unfiltered beer seamed not strong enough and the liquid seamed to be too accid, so I addet more water and a lidle bit of extra wine yeast and got it started again. 👍 I tastend it today and it realy tastend promessing, ... I don't Know what name I Will give this Brew yet,... sugestions? Thanks for all the good advice. I love the Science and I love the adhd 😜. XXX From Belgium.

[@henrysullivan189]

thank you so mcuh for making all this content, I have my first brews fermenting now and I cant wait for the result, you guys have brought me into a new fun hobbie(not that I needed another) and its getting more and more fun by the day. You guys make this all seem so approachable and enjoyable.

[@FreeFromReligion100]

Just saw this after picking apples last week. I have 10 L fermenting at the moment, and love the idea of finishing 4 ways. I’ll be giving it a go. Thank you.

[@diegoguzman1285]

I just want to say thank you SO MUCH for adding the links for the next videos in the description

[@CitySteadingBrews]

You are welcome! I try to keep up with it but sometimes I forget. If you ever see them missing, please give me a gentle reminder.

[@eddavanleemputten9232]

I vote for tart cherry cider. I make this and am very curious about what your take on it would be.

[@carmelitagarcia5657]

Absolutely love your videos! Just moved and have 4 over grown apple trees with tons of apples and started a 5 gallon batch! Didn’t do enough Research and it never took off and after watching your videos I’m glad I was able to get it started without having to throw it out because it took a lot of work to make it into juice! Love that both of you are very Detailed in your videos! Glad y’all were save during the hurricane!

[@CitySteadingBrews]

Thanks for the well wishes and we are glad you didn't have to throw out your cider! We know how much work it is to juice fresh fruit!

[@hansjohannsen6722]

So exciting! I have basic and a "rose" that is 20% cranberry almost done. The pink is so nice, hides the funks. Thanks for sharing.

[@brandonw2471]

Ways of finishing the brew in terms of flavor that would be interesting are: ●Fortifying with a complimentary spirit (Scotch would be really good) ●Adding fruit flavor after primary (something flavorful and tart like blackberries would work well imo) ●Infusing spices or other flavors after primary (like mulling spices, ginger root, toasted pecans) ●Enhancing the flavor using extracts ●Enhancing the flavor using liqueurs

[@georgecolby7488]

Very cool video, something that really gets down to the nuts and bolts of how to make a cider that tastes how you want. I have 2 recipes I've done that I love that are essentially #2 and #4. One method I have just tried has a lot of promise: boil concentration to increase gravity and concentrate the apple flavor. I boiled 2 gallons of fresh juice down to 1 gallon. I am hoping for a drinkable dry apple wine.

[@louiszalvino413]

I tried the recipie and so far so good I just bottled backsweetened and primed a portion of it and will try the method of pasteurization I saw in another one of your videos using the cooler and hot water. Thanks for all the tips and wish me luck.

[@OriginalOrlaith]

this is a fantastic video series! thanks for making it. now i'm going to have to try cider again!

[@pejoly2]

Just got home from Publix with the Greenwise Organic Apple juice, in the fermenter. Amazon delivering hydrometer kit, bungs and airlock tomorrow. Can't wait to get started. Actually can't wait to drink some! I think you guys should go on the road and drink, critique, and party with your followers. Every video is as entertaining, uplifting, and informing. Thanks for inspiring me to brew alcohol, and drink, everything I was told to avoid. CHEERS!

[@BrianHolmes]

PERFECT TIMIMG, I have a half gallon cider sitting dry and a new gallon started. Thank you.

[@ArticRay]

Hi Brian and Derica, thanks for the video. I've recently made this cider myself and I want to have a tasting with my family in the summer, but I have an issue. I used a 3rd of a packet of Safale SO4 for 5 liters because it says it should be enough, and because I only had one packet and wanted to do more brews with them, because to me, yeast is kinda expensive. OG 1.044, FG 0.997, took 3.5 weeks because my apartment gets kinda cold, but I dont have a problem with it taking longer than others say it should. Got exactly 4.5 liters, so I was able to bottle 4 1 liter bottles for the different additions and 1 500 ml plastic bottle to test for carbonation. Added 7.5 grams of sugar to sparkling, 60 grams to sweet and still and 67.5 grams to sweet and sparkling, and half that to the tester bottle. My issue is, it's been almost 3 weeks, and the tester bottle isn't firm yet! Usually my brews take 6-8 days to bottle condition, which I also use a tester for, but this one has been going for a super long time. I also later on bottled some beer bottles with one of the other 5 L 3rd of a packet, and they are also on day 10 now, and still no carbonation. Did I mess up by going for a third of a packet? Im kinda worried about it, because it's been such a long time. Can I maybe add some bread yeast to the bottles to restart it, or do you reckon its okay so far, just might take longer to bottle condition? If so, how much should I add, and should I add it to the beer bottles aswell? I have a full bag of bottle caps, so throwing these ones out is not that big of a deal. Thanks for your answer in advance, Kind regards from the Netherlands! P.S. I did not rack to secondary, because I dont have a bottle thats a little smaller than 5 L, but I was very careful when racking to my pitcher, from which I bottled

[@Kingkrool123]

I don’t really comment on videos but having videos of different ways/methods to flavor your brew would be awesome

[@DukeTrout]

I’ve got 2 gallons of cider brewing with a hint of leftover honey. OG was 1.054. I’m planning on bottle carbonating some, backsweetening some and force carbonating a half gallon (just ‘cause I can). Looking forward to it!

[@caseyhefner1966]

I have a 1gal batch of still spiced cider I am going to bottle and bottle carb tommorow (Jan 1st). Now I've got some considerations on how I want to finish them. Great video as always

[@tracktime1196]

Have to say this is Brilliant. Very informative and straight to the point I really look forward to the next video on how to flavour a cider. Thanks guys

[@QuadView]

Thanks. Because of you both. I’m starting my cider today. Also. I have had that scale for years. Love it!!!

[@captain92morgan68]

Would be super interested in flavoring ciders. So far I've only made still ciders. But I think with the knowledge gained on this channel I will try bottle carbonation and pasturizing

[@alexbailey4130]

Really useful practical information, thanks guys. Will be making cider in the UK next week and put this to use

[@FrankandBaggioTheCavalier]

I wish sending cider was legal. I’d love to share with you all my creations that are inspired by your channel. Much love from Australia!

[@SebastienLang72]

Great video! Learned alot watching both cider videos. Now, only need to find how one would tackle aging these bad boys...

[@CitySteadingBrews]

You just let them sit. That's all aging is :)

[@Batsnang]

Two store bought cider flavorings that I'd love to see how to do homemade are apricot and grapefruit 😁 Great video as always! I've always been nervous about pasteurization and carbonation, but you guys make it seem so easy to tackle.

[@rachellemazar7374]

Great video, as for flavoring is cherry possible?

[@danielhunter9426]

Hello Derica and Brian,, For your #2 bottle of hard cider to keep from carbonating while sweetening I would of used some lactose sugar which would be an unfermentable sugar, for your #3 bottle you might want to cut back on the priming sugar, usually a 1/4 cup of sugar would be like for a one gallon batch. I would look at your local home brew store and ask for... there like the size of lemon drops but not lemon flavored they are just sugar that's been hardened... so that would do really well making sure you don't produce exploding projectiles and your #4 bottle same thing a couple of those sugar drops and some lactose sugar. I've used lactose sugar before it's quite nice to use. Not as sweet but it does prove to be useful. To back sweeten with lactose sugar is about a little over a 1/4 cup. 1/4 cup = 60ml P.S. Couple of more things my name is Daniel (Dan or, Daniel), and also I plan most likely to subscribe to your guys membership channel. It has to do with timing and planning but I'll be a member for a little bit. See you guys in the near future on your member channel.

[@CitySteadingBrews]

If you like, you can. We don't use lactose, and we avoid artificial sugars for health reasons. I use one ounce of priming sugar per gallon.

[@CitySteadingBrews]

Those carbonation drops are just sugar by the way. If you watch the video, we explain why we used more sugar in one of the brews, it wasn't all for carbonation. We intentionally left it sweet as well. That's why it was pasteurized, to prevent it going dry and producing too much pressure.

[@danielhunter9426]

@@CitySteadingBrews Lactose sugar is also found in milk products. Maybe if you look around you can find some lactose sugar extracted from milk processing.

[@alexcan669]

Awesome video guys and Happy holidays! More series like this. Please consider some lime for extra acid ( I put it in primary). I did once on a test with other ciders and it made it crisp and tasted like a beautiful Prosecco. Next test will be acid plus some ginger to give it a bit of a kick

[@David-en6jg]

This looks really fun. I work at a brewery but I love cider. Would be a fun hobby. I already have the sous vide!

[@mrmike81818]

Love you guys! And as I type, I'm listening to a couple jugs of cider bubble away! I'm considering finishing one with cinnamon and maybe a touch of sweetness. How about this for a flavoring video? It's a popular flavor profile..... OOOO ..... how about doing it apply pie style!?!?

[@13thCharacter]

Just planted some cascade hops yesterday (we'll see how they do). Would love to do a hopped cider with the crab apples from here on the farm.

[@victoriaqueen8997]

interesting!

[@RobertJohnson-ud3bn]

Thank you so much for responding, your channel has so much information I love it, but I am glad you pointed me in the right direction, since my apple juice has been fermenting all week so far, I pitched safale US 05

[@kilroy07]

I've been playing around with using frozen juice to back sweeten/flavor, just an idea for your next video.

[@jagmaxwell1147]

Just stumbled onto this channel man am I hooked. Cannot wait to give this a go! Thanks so much for your content, you both seem like a great couple to sit and enjoy a few largers with.

[@CitySteadingBrews]

Welcome aboard!

[@MadScientistSoap]

I really like this experiment. I wonder if this would come out the same with peaches, apricot, etc.

[@jacob106106]

Great Videos! Future Flavor ideas 💡. Replicate your current #2 (sweet & not carbonated) with following flavor options: 1) Vanilla 2) Cinnamon 3) Vanilla & Cinnamon 4) lemons. Cheers

[@gumsloughmead2881]

Great video as always 👍 I like when you explain the math, although at I'm "What The..." But then I will watch again take note then I'm like wow really cool of them to share this and explain. Great information and entertainment. Happy New Year. The best to the both of you and your families....

[@basicems24]

Derrica's shirt is awesome. That is all.

[@cynhanrahan4012]

I also use Publix apple juice for my ciders. I also add sugar to make it more a wine, but that's just my taste. Next batch coming up will have a syrup made from sugar dissolved in some of the apple juice and fresh ginger, all simmered until the ginger is soft. The ginger then goes into a sugar bin to make candy, and the syrup will be flavoring one of the gallons of my apple cider/wine.

[@Nivlaek5thAge]

Informative and fun to watch. You make it a joy to learn. Thank you!

[@CitySteadingBrews]

Thank you for watching!

[@drl001]

Loved it, you two! I'm curious about dried fruits in or after conditioning. Maybe do a series with different dehydrated fruits side by side.

[@CitySteadingBrews]

We regularly use dried fruits, and they work great.

[@eric81872]

Great video thank you! Have a happy new year guys!♥☺♥

[@buffalojoe78]

Austin Eastciders has a multitude of flavored ciders that they offer in Texas. My favorites have always been Watermelon, Pineapple and Blood Orange. If y’all wanna go the still route, spiced cider would be nice. Light touches of cinnamon, clove, nutmeg or allspice but get some vanillin from French Oak.

[@glenkitto1348]

I'm making this now and am going to try some black currant as a flavoring. I'll let you know how it goes from Texas!!

[@simpletechdirect]

You guys are the absolute best.

[@CitySteadingBrews]

🥰 Thanks for watching!

[@aquasitaday3269]

Cinnamon for sure but cloves again sounds great..... Also a citrus sounds very interesting and I'm very curious about that..... Thanks for all you do!!!!

[@ARClazerbeam]

Thanks for sharing a great instructional video on cider. I'd be down to see a blueberry flavored cider, or even a cider that is hopped. Cheers!

[@nancyobrien2854]

just started my first apple wine yesterday. I did 2 different 1/2 gallon batches both using unfiltered apple cider. only difference 1 was with light brown sugar and the other I used regular white sugar. I was curious what the difference in taste would be. I am wanting to eventually make an apple pie wine.

[@johndavis6482]

Taste.... certain types of sugar break down different as well different yeast flavor different u can reuse the leese or yeast and it will retain the flavor of the fermentation...and greatly reduce your costs

[@CitySteadingBrews]

Brown sugar will have some molasses flavors where white won't. That said, molasses isn't always a great fermented taste, but in brown sugar there's not much so it should be subtle.

[@SFCouchman]

Thank you for this! Got into the hobby because of this one video. You show how, honestly, simple it is to do, and in that sense, success following essentially this exact recipe. Now, got a couple questions... 1. No flavor. Starting Gravity was 1.048 with Target's Market Pantry Apple Juice using S-04 yeast. A couple weeks later after a couple of measurements, it ended at 1.000 gravity and racked to secondary for couple weeks. smelled heavily of alcohol and kind of a yeasty smell. When the bubbles stopped and the pressure in the airlock was definitely down, so thinking the gassing was basically done, we bottles it and followed your next video for different styles using your calculations. When the soda bottle felt hard, maybe 5 days later, we soux vide pasteurized. (20-30 minutes at about 143 degrees) The "sweet" carbonated had no apple flavors at all, just that kind of yeasty taste. after maybe half a glass, I could taste a hint of apple. Also, no bubbles. 😢. The Dry Still was also no apple flavor and just a little less sweet. We tried to save it by just adding apple juice, but it just doesn't taste right. That yeasty flavor is kind of overpowering it. I'm about to consider this a "learning" batch and toss it, but not sure if there's a way to save this batch, or how to make the next batch better. 2. No carbonation. I did follow your math on the other video and the carbonation never actually occurred. I mean, when I put in the priming sugar, the bottles fizzed, so I thought the yeast was having fun there, but I don't know if I thought the test bottle of the plastic soda bottle wasn't as rigid as I thought, so it wasn't carbonated yet or I did something wrong with pasteurizing, or if I did the math wrong: I got 3.5 grams per 16 oz bottle for carbonation and 18.48 grams for sweet still, and added 22 grams for sweet carbonated.

[@damnyiffers]

Love the tutorials, i started with mead a few months back and am now trying cider. But the reason i decided to comment! I freaking love your knights who say NII shirt. I love mobty python and i want that shirt 😂

[@CitySteadingBrews]

😀👍

[@theastronomer5800]

Another great video. I made mine sweet and carbonated (with cinnamon, allspice and clove last year), also used brown sugar. Came out excellent! I followed your older cider videos :)

[@dennissmith802]

I noticed what appears to be a lees layer at the bottom of 3 and 4. Is this typical when adding sugar for carbing? And if so, should it be reracked into a different bottle to remove it? Thank you.

[@Justliam01]

If you're carbonating in the bottle it's basically a mini refermentation so the lees is unavoidable. Most people just chill it well and pour carefully, leaving a little still in the bottle. If you rack it again you'll likely just lose most of the carbonation.

[@dennissmith802]

@@Justliam01 thank you

[@CitySteadingBrews]

As said... natural carbonation is just a mini ferment, so you will get some lees.

[@dennissmith802]

@@CitySteadingBrews thank you, too.

[@bahamajim1998]

I love hard cider .. we have a place that makes cider down the hill From is called hellers orchard and they make it very sweet from the get and I’m wondering if that would inhibit the process of making them hard ?? Great video my friends …

[@CaptSpaulding666]

As long as they aren't loading them with preservatives you should be good to go

[@manmachinemake3708]

Not sure if already mentioned in the 300+ comments, but maybe a little brown sugar and/or caramel plus hint of spice. I absolutely LOVE the 1911 brand Cider Donut and am exploring that in my home "brew" . Also similar to Blake's "Caramel apple" (Local to me)

[@patlawson1659]

I really liked this video , run the numbers . And since Apple 🍎🍏 juice is more affordable than anything else , my next Batch will be Cider . As soon as the Viking Blood 2020 is Done . P.S. Sounds like the 1015 is a number worth trying in a gallon or two . 🤠

[@Bozemanjustin]

To take the edge off faster, can you age it in oak ? I toast my own white oak at specific temperatures to get specific flavor So some white oak toasted to a vanilla note and age the Apple cider.. do you think that would help? Or does it not have enough alcohol to interact with the wood

[@CitySteadingBrews]

Oaked cider is lovely. You can always oak a brew if that is what you want. Just remember that the oaking process takes time as well, so if you a looking to have a brew finished at a particular date then that is something to factor in you timeline.

[@Bozemanjustin]

@@CitySteadingBrews interesting. I originally started oaking when I saw it at our local fair. My uncle owns a company that deals in White oak so I was able to get my hands on quite a bit of it When I toast I like to combine at least three different temperatures of toasted oak and when I mix it in whiskey.. it will darken the whiskey in two or three days After 2 weeks you have sipping whiskey even if you started with a 13 bottle of sour crap LOL I imagine that's because the higher alcohol content? How long would you age the apple wine in oak? For the desired effect How long do you let it age in those bottles?

[@CitySteadingBrews]

The oak process differs greatly depending on many variables. If you are oaking a high alcohol beverage in a high temperature location with high surface area of wood to brew then that will take far less time then the same situation in lower temperatures and a lower ABV brew. That said, our recommendation is to take small samples along the way and rack off the oak when the desired flavor is accomplished.

[@Bozemanjustin]

@@CitySteadingBrews oh I guess that makes sense. I forget other people live where it is cold I have one temperature where I live.. in South Florida there's no guarantee Christmas morning isn't going to be 90° I live across the street from the ocean and the billboard says water temperature 87 degrees Fahrenheit So it's definitely being stored above room temperature just sitting on the storage shelf And also yes I cut strips of the oak and then toast them for 3 hours at certain temperatures and then I grab a few sticks from the temperature ranges that I want and make a blend by dropping them all in a mason jar with the whiskey.

[@matthewshapero4017]

I've appreciated following along with your "Hard Cider for Beginners" video, and this, "Cider 4 Ways." Two weeks ago I started a gallon of cider from store-bought organic and unfiltered apple juice and used Safale S-04 yeast. I waited a week and racked it into second fermentation. Eight days after that I bottled and added sugar for carbonation, based on your instructions and recipe. The cider that didn't quite fill the last bottle I did nothing with other than drink it. It's a straightforward and (all things considered for a first attempt) a decidedly pleasant taste. I'll admit though, the commercial ciders I'm typically drawn to I might most simply describe as "funky," and this certainly wasn't that. It got me thinking, what is it that makes for a funky cider? Is it the yeast that's used? The length of time in primary fermentation? The apples from which the juice is made? Something else? Would be curious to hear you expand on this...Thanks! Grateful for you guys and your guidance.

[@mikkileon6380]

I Would Love more Cider Videos Please❣️❣️❣️

[@TheGhstwlf]

Blackberry is one of my favorites. I would like to see how you would make a blackberry cider. It is also a flavor that I will be trying to make in the near future.

[@timothyrego8681]

I get a good variety of dried and freeze dried fruits at Target. Since Target is all over the US (and they do online order too) most folks would be able to get their stuff year round. They have Strawberry, Mango, Blueberrries, Apple, Kiwi, Watermelon, Banana, Cherries, Pinnepple, and more. I would love to see what you could do with some of these and because they are widely available we could follow along at home.

[@hellspawn3692]

i use dried fruit all the time just add enough water in a pot on the stove to rehydrate it plus just alittle bit more then use as normal.

[@FMC-jv1dj]

Thank you for the great video. I have made my first batch too. Now I am at the stage of carbonation. I have added 23g (0,811 oz) of sugar into each 500ml bottle (16,9 oz) to make it carbonated and a bit sweet too. It's been 8 days now and when i tried to pop one bottle, it barely made a gas pop. It's far from what I see in the video. What could've go wrong? Could the rest of the dormand yeast lack enough oxygen for further fermentation? Only thing that came to my mind cos right after racking I bottled it, added sugar, closed the bottle, disolved sugar and that was it. I am a bit dissapointed as I think I haven't made anything too different. Thank you!

[@CitySteadingBrews]

Gove it more time. Can sometimes take a few weeks :)

[@lordrevan3315]

Very informative , started my first batch :)

[@wtfpwnz0red]

Well done! There's always a little bit of magic involved in bottle carbonation, and I'm still very hit or miss with it. Sounds like both of your carbonated bottles came out pretty great. Takes a lot of balls or experience to do it without a test bottle, and I'm guessing it's experience shining through here. Also, carbonic acid (aqueous CO2) is indeed bitter. If you've had carbonated brews come out sweet-ish, my gut says there was probably some residual sugar that hadn't been converted yet at the time of pasteurization. Though the amounts of sugar for carbonation are usually so small they wouldn't make a big difference in flavor, so I'm not positive on that.

[@walterthomas8855]

In the late 1960's, in the NWT of Canada, we used to use 40oz. tins of Scotia Gold apple juice; put cases of them outside for about 2 hours, -20° F. Then the tins were opened and then we removed the lump of ice floating therein. The idea was to concentrate the flavor. The yeast was baker's yeast or white wine yeast. Our gas locks were made of rubber hoses from the corks into tumblers of water. Eight 1 gallon jugs going at once sounded like a pond of frogs. The jugs were on a shelf near the ceiling of the shack; temp. was about 80° F. Beer in bottles left on the floor froze! February, on the shore of the Beauford Sea! The proces took about 1.5 weeks and left a small white deposit. Siphoning was done into cleaned 40 oz. bottles, up to their neck only. The neck itself was filled with vodka to "overpower" any remaining yeast. Never had any bottles explode even when they were transported at altitude of about 600ft. by airplane to outlying camps; (labelled as "Delicate: Radio Spare parts!" Some fellers used the cider as "pickling juice for shelled hard-boiled eggs pickling! Cheechakoos (new-comers) got unbeknown drunk on eating "pickled eggs! I used to soak raisins in the cider to sweeten and color it. Soak rice in it overnight before cooking the rice. Nice change of flavor..Idle hands find occupation! Your show brought back memories! Thank you, enjoy your hobby.

[@CitySteadingBrews]

That is a fantastic story! Thanks for sharing (and watching)!

[@meepmeister1161]

Informative, entertaining just brilliant, thank you.

[@CitySteadingBrews]

Glad you enjoyed it! :D

[@RebelSon5169]

Thank you! This really helped me think through carbonating both a black cherry cider and a "hard lemonade" a couple weekends ago. I was going to go with your #4 method, but didn't have enough experience knowing how quickly the yeast would chow down on the yeast while in the bottle, and that seemed a lotta sugar to add. Sooo... instead I 1) fermented to dry, 2) sweetened to taste with a non-fermentable (monk fruit sugar), then 3) added my ounce of sugar to each gallon and bottled. It took about 2 weeks to fully carbonate here in the Pac. NW. However, I've been left with a question: how do you know how quickly or much sugar your yeast has converted in the bottle in 7-8 days before you pasteurized it? Was it more carbonated and less sweet than you expected because the yeasts' appetite exceeded expectations?

[@CitySteadingBrews]

It’s an educated guess at best. You did the right thing :)

[@OpinionatedMonk]

I love your videos. Addicted.

[@CoryEman]

Thank you for what y’all do! Been watching you guys a few years now. Regarding doing a video on flavoring I have a local orchard that does a hopped cider and another one that is roasted. They are both great, but I would like to do my own take on those and have no idea where to start. Some other fruits and flavors would be cool to see what y’all come up with.

[@jonnyjazzz]

I am so doing this with my next jar cider.

[@lukastojanovic8551]

You could maybe do a video where you compare basic cider and spiced cider (cinnamon, clove)

[@justinmcdaniel7582]

Another great video! Some flavor recommendations that I think would pair well with the apple is maybe a blueberry, or even a mixed berry? Also, have you considered revisiting your basic Hydromel the same as the Cider? Or even a lavender mead/hydromel? Just a thought. Please keep up the phenomenal work!

[@danielhale7163]

Awesome video as always 👌 keep up the great work.

[@claydutton4341]

I made one gallon of super sweet strong apple wine and one gallon of regular wine, after finding out I used waaaaaay too much sugar in the initial fermentation stage I decided to mix both wines together and the fermenting started again but I left them bottled for 2 weeks and now they are perfectly carbonated and taste delicious! Hopefully I don't get a stomach ache because I honestly have no idea what I'm doing with these first batches!

[@bencramer6307]

In this video you guys said the carbonated sweet cider was not as sweet as the just regular sweet non carbonated cider. My question is can you add a first amount of sugar (amount used in the carbonated but dry cider), wait until carbonated, then add the rest of the sugar(summing up to the full amount of sugar used in the original sweet carbonated cider) and then pasturize the cider to closer get a combination of the sweetness of the sweet cider and the carbonation of the carbonated dry cider?

[@CitySteadingBrews]

Unfortunately adding sugar to a carbonated beverage leaves you with a non carbonated beverage. When you add sugar to a carbonated beverage, the CO2 in each cup latches onto the tiny bumps on the sugar. Those tiny bumps, called nucleation sites, give the CO2 something to hold onto as it forms bubbles and escapes. You can try dissolving the sugar first by making simple syrup but we haven't tried that ourselves to say for certain that is will work.

[@prplprince8730]

I’ve added a cinnamon stick to a 1.020 final reading cider once (by accident because I thought it was the cyser jar). It came out spicy but everyone seems to love it

[@brandonedwards7166]

I like mulling spices in my cider, I make 6 gallons at a time. I use 5 gallons in a corny keg and use the last gallon in bottles to give away.

[@mjwnmlvcr]

Just drank the tester bottle tonight following method for bottle 4, sweet and carbonated, cider was made from juice that pressed myself from windfall apples from the orchard and plot on my allotment site. A mixture of dessert and cooking apples, using wine yeast following your method in the main basic cider video. Cider came out at 5.5% abv which I was happy with. This is my first drinkable brew! It tasted sweet, but not sickly, maybe a little too sweet. It wasn’t carbonated as much as I would have liked, fizzy on the tongue. Tester bottle did have a little give when squeezed but I thought after 7 days it wasn’t going to get firmer. The flavour is spot on though, tasted like apple juice, fantastic cold! I would really appreciate some advice please. Should I leave the tester bottle to go fully firm despite the number of days? Could my yeast have maxed out and that’s why I couldn’t reach full carbonation? Could I have been using the wrong yeast (wine)? Either way I’m looking forward to drinking the 6 500ml (glass) bottle with friends over Christmas. Thanks for you videos and advice to help me make my first drinkable brew! Will definitely be making more!

[@CitySteadingBrews]

I have never had good luck with the tester bottle idea. They always feel firmer than you want them to be even when there's not enough carbonation. Honestly, we're moving to a non-fermentable sweetener for sweet carbonated brews due to that.

[@chaozu302]

Perhaps you could use hops or an alternative such as mugwort or yarrow? I heard someone say adding hops to cider in secondary was good.

[@carlday698]

Great video. Thank you for the information.

[@loquitusofborg]

Lovely videos! But why add all the sugar at once for bottle 4? Isn't that risky? What if it over-carbonates? Why not treat that 4th bottle's "sweetening" sugar just prior to pasteurization? IE: add sugar twice to bottle 4?

[@CitySteadingBrews]

You really can't add more once it's carbonated.

[@snowman4385]

Made a gal.of cider,7 days super clear,raked it.but has bitter taste.used s-04,OG was 1.052,second reading was 1.010.gonna wait another week.did I mess up . I'm new at this.love ur videos.

[@CitySteadingBrews]

We have found that sometimes apple based beverages take longer to age. That could be what you are experiencing or it could be that you need to back sweeten to bring the flavor to more of your liking.

[@thomasmcfeeneyizart1615]

Hello! Love the video :) I was wondering if you guys know of some non-fermentable sugars that taste good in a cider? Is monkfruit any good? Thanks!

[@CitySteadingBrews]

Allulose or erythritol are the best.

[@stevenlecorre7606]

Hi! I love your videos You made me want to try it myself! You explain everything so well and in details I have juste one question, is it possible to add sugar for the carbonisation, and add stevia for sweetening to avoid pasteurizing?

[@CitySteadingBrews]

Stevia can work but it adds a strange flavor. Try allulose or erythritol

[@stevenlecorre7606]

Thank you for the tip!

[@alancornelison19]

Hey there thanks for so many great informative vids. I’ve got a question about sugar for carbonation and sweetening. We are aiming for a sweet carbonated cider using Safale s-04 and looking for roughly 10%abv. So the question is this: Is it ok to add all the necessary sugar (for fermenting and sweetening) at the beginning of the whole process? Like add enough to get down to the 10% and have about .015-.020 remaining, then go straight into bottles (with a tester coke bottle) Or is it better to sweeten after we reach the desired %? Thanks for the help.

[@CitySteadingBrews]

Well, first, cider isn't usually 10%, lol. It's lower. Second, using S-04, it might not carbonate at that ABV, since that's pretty much the limit for it. Third... you can sweeten either way, but it's easier to let it go dry then sweeten. Just remember, you will want to pasteurize as we showed you in the video. There's a HUGE risk of bottle bombs when you have sugars remaining and you're carbonating too.

[@jasonpeters9934]

Rhubarb, mint, or even lavender sound like interesting flavors to use.

[@stevefromthegarden1135]

I'm quite interested in trying this even though I have never made any alcoholic drink before. How long would you age #2 for the best flavor?

[@kevbrookbank4970]

I wonder, could I use a store purchased juice and add some fresh squeezed juice from a Granny Smith apple for a more tart flavor?

[@CitySteadingBrews]

Sure.

[@kevbrookbank4970]

Brilliant thank you

[@richardhallam1352]

I love real ciders, excellent stuff! How about cloudy scrumpy?

[@jonnyjazzz]

Your wife has a kindred soul.