How We Made Lingonberry Jam Cider - Making Hard Cider with Jelly?

[@davidwelch2011]

I cannot understand why people get hung up on what others call their product creations. If they want to call it HIGH/LOW ABV Happy Juice, it is fine by me. Brian & Derica great job on what you do.

[@CiderWithKevin]

People are weirdly obsessed with terminology in home brewing. No idea why.

[@jaksmith6465]

so people know what they are getting. Others know what you are talking about. Changing words to mean whatever you want them to mean defeats the point of having the word and creating babble. Why not just say Drink then ? It is a drink.

[@kjdevault]

I get the consistency aspect for sure. I love the ‘Happy Juice,’ term for things like this!!

[@Anon-xd3cf]

I have a whole bunch of fruit jams planned for this year from garden (bulked with local) fruits. Think I'll use all the "spare" jam (will likely have more jam than jars) mixed together for a "fruits of the year" jam based wine. (As well as some mixed fruit wine or mead from fruit not used up in jams) Been collecting and freezing fruit from the garden and local area all year and had planned to make some garden fruit desserts at Christmas... But i have way way more fruit than i thought I'd end up with (dozens of kilos more). So I've enlisted my grandmothers help to turn it into wines and jams and because I haven't actually done the making side (thats always been grannys job, mine was always collecting and processing fruit) I came to KZbin to learn some of the basics to save my gran from repeating herself over and over. Your videos are very helpful and inspiring, so many ideas... I might not have enough fruit after all!

[@kjdevault]

I like wine and ciders. I like desserts. Sometimes I have to make my liquor as a dessert so I can have the best of both worlds!

[@tanshihus1]

"A man's always got to know where his Towel is" Ford Prefect's words of advice to Arthur Dent?

[@BrokenTablesPodcast]

I cannot tell you how happy I am that y'all are trying all this stuff from Ikea!! I think I started asking for the lingenberry mead like a year ago 😂. The blueberry concentrate is amazing also. I love the mouth feel from the tea so much that I now use 3-5 bags per gallon in just about every brew.

[@VinceUK]

Cocktails with Derica sounds like a fun series of videos.

[@CitySteadingBrews]

:D

[@kevin_ninja_jones2363]

From what I understand the pectin enzyme does a few things it helps break down pectins in the fruit so you get more juices out of them it helps clear your brew and it reduces the methanol fruit can make in the fermenting process

[@kevinkult]

I know where my towel is! Thanks as always for the great content!

[@reneaclark7689]

Maybe 3 or 4 jars of the jam and up-front pectic enzyme would give the flavor you are looking for? Enzyme not only aids clarification but helps extract flavor and tannins from the fruit, and since jams tend to have added pectin it might help.

[@paulbyers806]

Scrub-a-Dub-Dub in the Trbos tub....... Thanks for everything The tea wine is awesome,

[@jamesj.williams7702]

I started using pectic enzyme about a year ago and it has been a huge game changer for my fruit wines, glad it helped this brew out too!

[@samljer]

Just used it for the first time myself I found it also gets more actual juice out of fruits.

[@erikmueller9934]

I don’t brew and I don’t plan on brewing but I watched this entire video and learned so much! You guys are great! Fun to watch for sure!

[@CitySteadingBrews]

Thanks for watching!

[@sdinnz]

Nice follow the time line format!

[@MattCha90]

The elder flower syrup from ikea is amazing too and would make an amazing mead 😊

[@alexcan669]

Awesome video guys! I did a jam wine recently and used 1/2 a teaspoon of pectin enzyme post fermentation and it worked wonderfully

[@joshtorsell]

So I've been trying relentlessly since February to get my grapefruit wine to clear up. With zero success... Then you guys used the pectic enzyme... 24 hours later and I can see through it.... Thanks guys ur life savers!!!! If your ever in Clearwater!!!!!

[@CitySteadingBrews]

Awesome! Glad to be of service.

[@eddavanleemputten9232]

Carbonated lingonberry jam cider sounds like the perfect Summer drink to me! Or for a light apéritif on a festive occasion. Pretty, pinkish-red and fizzy… I’m definitely going to give this a whirl. I won a mead making kit a while back. The campden tablets and other stabilisers have remained unused but I did use the pectic enzyme once, on a no-water berry mead. I knew the berries I used contained lots of pectin as I’d used some to make jam and I could literally slice it without using sugar with added pectin. The brew went crystal clear. I now have an irritatingly soupy mirabelle plum mead that refuses to clear. I’d extracted the juice using heat extraction and it looks like brownish pea soup. I was wondering what to do with it as I wasn’t sure pectic enzyme would do the trick post fermentation. Now I’m going to give it a whirl. Meanwhile I’ve got my blackberries and my blueberries merrily bubbling away. I’ve step-fed them with 500 grams of honey. They’ll calm down in the coming days. I might add more fruit in secondary, I might not… I’m definitely going to oak the blueberries. The blackberries ate definitely getting some vanilla.

[@eddavanleemputten9232]

@@bluebirdgreenhouse7201 - Mmmmm… something I need to try. Thank you!

[@ragewood_OZ]

I wonder how the concentrate would have gone as the priming sugar?

[@ericwhitlow7364]

Great video. Solid Hitchhikers Guide to the Galaxy reference.

[@Friedbrain11]

That's a beautiful color! Ultraviolet light is what causes the problem with any alcoholic beverages. You are safe...don't let the naysayers get you perturbed. Being that dry means not for me. I do not like much dry at all. Prefer something more like a rose such as what Gallo has.

[@Brandyalla]

Very timely! I have a batch of apple jelly that didn't set and I've been wondering if I could turn it into cider (question being if the pectin I added would interfere). Excellent!

[@calumrichings7967]

Thanks, that was an interesting one. I made a damson cider a while back (my own grown damsons) and it came out thick/soupy like this one. It was a nice semi sweet and sharp flavour, and a great deep purple colour. If i still have a stashed bottle i may try a pectic addition.

[@nomadjon4465]

Great video as always thanks so much.

[@sheyharmon1625]

(off topic) just watched how to read a hydropeter and realized I was reading mine ohhhhh so wrong thank you so much for making such informational videos that are easy for beginners to follow.

[@wierwulf0]

Hitchhikers guide and I just discovered you guys tonight, I love you guys.I been wanting to get into brewing and here I go....

[@CitySteadingBrews]

Welcome to this fun hobby! We are here if you have any questions along the way! :)

[@wierwulf0]

@@CitySteadingBrews you betcha and Im using your links to buy my supplies👍

[@alexlarsen6413]

Wow, that cleared up so beautifully!! Very cool! I have used pectic enzyme before but never post fermentation, so I don't know if this is going to have all the same effects...depends on how much fine solid particulates was still in that haze, but technically the enzyme used pre-fermentation should help with more than just clarity. It also breaks down cell walls and helps to extract more flavor and color. Edit: I do know where my towel is

[@andyn3532]

The pectic enzym helps extract more of the flavours and goodies from the juice and also better fluctuation in primary. I hadn't used it until this past year but got fed up of waiting for brews to clear that I eventually realised were never clearing even with cold crashing etc so it's definitely a game changer.

[@vrvvrv848]

Great as usual. Congrats and thank you.

[@brisci]

I wonder what it would have been like to add some of that ligonberry concentrate in the primary fermentation, as a flavor boost. I also wonder how much should be used? Great video I have been binging on your videos a couple a day. Trying some apple cider brews with the first one not working out, one fermenting now. I watch some more and tweak my process and get some advice from my local brewing supply.

[@HolyPineCone]

Ooooh how exciting! What a weird thing to brew! I'll better grab some snacks for this video!

[@mirisoji8406]

Love to see you both having fun together with your shared hobby and hearing both of you talk about the process. My partner and I just started our first simple brew and can't wait to see how it turns out. We like watching the videos you both make to better educate ourselves on how to safely navigate the process. Thank you both!

[@brianhartman1097]

I know where my towel is :D. Love your videos!

[@CitySteadingBrews]

Gotta have bypasses.

[@elijahkaehler9369]

I made a hydromel probably a month back now that I still have to bottle (probably can't do carbonation now unless I add more yeast I assume) but it to me is a 9-10 clarity.... the fermenter has a little design on one side that you can see PERFECTLY through the brew it makes me so happy (I know, hydromels probably clear faster/easier but I've never had this clear of a brew before.... I don't even wanna move it when I rack it lol)

[@CitySteadingBrews]

There is something very satisfying about creating a clear brew. You can certainly add a bit of fresh yeast when you add the sugar to prime for carbonation. Thank you for watching!

[@Newbrewer]

Omg i love your channel. Im from the uk. Tiday i did 4 jars of hartlys strawberry jam and got an og of 1.056 added nutrients and tannings (tea) and half packet of cider yeast im so excited for the outcome.

[@Floating-in-space]

You should try to make hard lemonade - I make it often, super refreshing!

[@scottaustin5290]

Wow I should have waited to comment that is amazing I like the results you got from using that

[@CitySteadingBrews]

Thank you! Glad you enjoyed it.

[@bonsang1073]

around here we dont have Fermaid-o. i can get DAP but i hate it, i can taste that stuff. so instead im using homemade sprincell (yeast hulls) aka boiled baker's yeast. i have discovered that not only does it boost the yeast as intended but it also makes for a much cleaner brew for some reason. last brew was made with unfiltered apple juice and it came out money. i kind of overdid the sprincell at two table spoon for a gallon but boy oh boy did it come out crisp and clear. when i use unfiltered juice, stuff with pectine in it, i am being liberal with the sprincell and i dont regret it. has anyone had similar results ?

[@LadyElaineLovegood]

I know where my towel is. Have a good day, guys.

[@matthewgermain4067]

I have the same Doctor Who shirt!! I' am making a Cherry Cyser, sadly I won't get to enjoy it in time because I'am heading to basic in week. however I do intend to try it once I get back in 5 months.

[@widenerfamilyfun7176]

Would the plain gelatin trick that you used for the chocolate/pomegranate wine work, if you don't pectic enzymes?

[@Kat_Andrews]

That was a swamp monster brew!!! So murky a monster could be hiding in that swamp.

[@CitySteadingBrews]

No kidding!

[@Merfnad]

In Sweden it's lingonberry picking time right now, and I haven't got enough jam jars to make jam of all of it. I wonder if it would ferment well with a much higher concentration of berries and just some added sugar. Maybe boiling the berries would be necessary. Edit: lingonberries contain benzoic acid which can prevent fermentation. Using a large amount of yeast starter might work as someone in the comments said.

[@CitySteadingBrews]

It should, but lingonberries do have some antibiotic properties too, so be cautious.

[@9thMonk]

Another good video, and very timely for me. I recently made a new blood mead, but I used a high quality tart cherry juice instead of cherries this time. Fermention completed & I'm about to rack... But the red fog is a little much. I didn't think I could try Pectic Enzyme after the fermentation. Thank you!

[@CitySteadingBrews]

You are welcome! Thank you for watching!

[@zachburton4190]

S-04 is currently my favorite cider yeast. I need to try more yeasts but so far I’ve only tried S-04 and US-05, I use S-04 dang near everytime lol. I just like that English ale taste I guess haha

[@LevidelValle]

Could you have used the concentrate for carbonation?

[@hammelbreu2059]

Hey Brian, please stop to ask questions to Alexa in the video´s 😂. My Alexa only understands german but starts to do crazy things when YOU ask her to do sth 🤣

[@antheaxe7340]

Whiskey Tribe did sun experiment with Whiskey Does SUNLIGHT Really Damage Whiskey? (tested for 6,000 hours) they wnet sort of extrem as useal but still intrestig episode

[@scottaustin5290]

I do really enjoy watching you guys thx for science lol mad scientist stuff

[@eric81872]

Thank you for the video! ☺ ♥ ☼

[@elricthebald]

Bottled my 14.8% ABV berry wine earlier today. Plenty of tannins as it has been sitting on oak for 26 weeks.

[@samlaine3315]

Would you mind sharing your recipe?

[@elricthebald]

@@samlaine3315 Unfortunately I can't give you the exact details as I lost a lot of my records when my pc died a few months ago. But what I do know is as follows: 5 litre batch. 1kg frozen blackcurrant, redcurrant, raspberry, blueberry, huckleberry, blackberry mix. Repeatedly thawed and frozen to break them up. And 1 or 1.5 kg sugar (that's where it gets fuzzy). I don't think I added tea or raisins as I planned from the start to oak it. OG 1.102 (that was on the label I DID ad) Step-fed it from 1.004 to 1018 Rough racked after 5 weeks at 1.004. Racked after 2 weeks and let it sit on 25 grams medium French oak chips. Today, half a year later, gravity only dropped another single point to 1.003. Added a small amount of sugar to 1.006 to bring out the fruit a bit more. P.s. ALL my records are on paper now. Been drinking 'mystery mead' for a few weeks. Sometimes not funny, when you expect a classic mead and it turns out to be a capsicumel. 🌶🌶🌶

[@samlaine3315]

Thanks I'll have to give it a try!

[@elricthebald]

And before I forget: I too do know where my towel is.

[@sunshinevalley0]

Mmmmmhhhmmmm I tuned in just in time

[@charlesfoleysr6610]

I think these bung need a steeper angle for their sides. My black colored ones hold just fine but all the white ones, will not stay put.

[@hobbitguy1420]

On the concept of "if it's a 1, you probably wouldn't see it," I'd actually kind of be interested in seeing a 1 if it ever happened - because the postmortem "what went wrong and how would we fix it" would be a fascinating and probably very informative conversation.

[@CitySteadingBrews]

I realized that after I said it :)

[@kevin_ninja_jones2363]

Use concentrated grape juice and instead of water to mix it could you use regular grape juice to bring up the original gravity would that bring extra flavor

[@hondatuner5156]

I got a little ahead of myself this year... guess im doing full gallon storage

[@andyn3532]

The gelatin and thickening agents in some preserves can affect gravity readings

[@maxhunter3574]

I wonder how it would've turned out if you used strong red hibiscus tea instead of the regular black tea? Agreed, more flavor the better! Suprised you didn't use pectic enzymes given the jam pectins up front. Glad you did though!

[@stevemcvay8413]

Thanks for all of your videos, I am new to brewing, when do you choose to use black tea for added tannins vs just juice when making a cider.

[@chaoticgood8278]

42! Always have your towel!

[@kellywest5025]

The SKULL!!! :)

[@shieldontario6434]

My favourite part was when Brian said fermentation... STUFF thats the technical term LOL, as a precursor to busting out the GSOS ( aaaaaaah " heavenly chimes noise of heavens gate opening ! " ) GSOS GSOS GSOS GSOS ! My all-time favorite player in the City Steading equipment roster, followed by TRBOS than WUSS top 3 !!

[@MajorGRecording]

Your method of carbonation also allows you to use different size bottles.

[@CitySteadingBrews]

Exactly!

[@antheaxe7340]

as a swed tha eaten lots of lingonberry jam and frech lingon berry and so on the berry it self has some bitterness to the so that might help with saltser bitterness

[@charlesfoleysr6610]

Shake those jars up really well and they will pour out much better.

[@JohnA...]

Far as I'm concerned if its a fruit based (non-honey) low ABV brew then its a "cider". Not sure why it would have to be apple to be honest, especially since there is "apple wine", just makes sense to classify based on ABV otherwise it gets confusing for anything other than apple.

[@Hondacivicis5150]

When Brian was calculating the gravity to obtain the abv, Darica’s brain was blowing up. Funny.

[@theamazingmystico1243]

Two tea bags! You rebel!

[@obtuse186]

I've seen people use a plastic bottle for one of the bottles and testing the carbonation after squeezing the bottle and getting the amount of resistance they want then pasturing the glass bottles from there - and just drinking the plastic bottle.

[@hrothbertco4987]

Would you say that the pectic enzyme worked better than the gelatin that you used in a previous video?

[@CitySteadingBrews]

They actually do different things. Gelatin is for non-pectic haziness and obviously pectic enzyme is for pectin caused haziness.

[@hrothbertco4987]

@@CitySteadingBrews Thanks, I was unsure if the pectic enzyme would have worked in the previous episode, I guess not.

[@CitySteadingBrews]

@@hrothbertco4987 It might. There is some crossover.

[@SA12String]

I intend to do this with apricot.

[@lizduesterhaus759]

Question about adding black tea. Can this be done in conditioning phase or even mid-fermentation? I started a cranberry wine a week ago and did not add any black tea. It’s still definitely fermenting at this point. (And yes, I know where my towel is!)

[@CitySteadingBrews]

We recently did a test of Tea vs Wine Tannin. I think for a tannin addition in Conditioning, wine tannin might be a better choice. kzbin.info/www/bejne/qGbUl355drdrh5Y

[@eclecticmix5405]

I have a really weird question for you. I make kombucha regularly and noticed it had alcohol flavour. I wanted to experiment to maximize alcohol and minimize sour flavour. I did this by filling a glass jar with 1 liter of pineapple juice and 4 liters of kombucha that had gone through first fermentation, leaving around 1 liter of air. I cap the jar with a lid that isn't sealed so it lets carbon dioxide out. After about 2 weeks or so, the mixture has a decent alcohol flavour with little sourness. I discard the thin SCOBY that develops with kombucha, bottle the clear liquid, and throw it in the fridge for drinking, leaving behind around 1 liter of yeast and sediment in liquid, which I use to start my next batch of this fermentation cycle. Is there any advice or suggestions you could give me to help improve my process?

[@Silverholic]

It all went so well before you gave it a score ;) Well, they can't all be 9s I guess. I wonder how it would taste if more sugar was added and ABV was higher. I still have to try to make a wine from jam, still on my list to try.

[@mark347347]

Actually... since you've the concentrate... is it possible to make lingonberry juice and then ferment it into the cider?

[@willh5061]

For bottling, what is room temperature? For secondary fermentation my room in the UK varies between 15 degrees C overnight to 19 degrees C in the evening. Is this warm enough to produce the carbonation?

[@CitySteadingBrews]

For us, 72-77f

[@PacesIII]

Depends. Cider or cidre? Also, with cider, is it European or American?

[@conalohairt]

If you were going to use the concentrate instead of jam.... How much do you think it would take?

[@conalohairt]

And do you think you would have less of fun haze?

[@conalohairt]

Darn autocorrect... Less pectin haze

[@CitySteadingBrews]

Don’t know offhand. Would have to measure the concentrate.

[@rons7472]

Turns out that if your watching Citysteading on a fire TV and Derica tells Alexa to stop your TV pauses the video......

[@joshaltis596]

The towel reference is The Hitchhikers Guide to the Galaxy?

[@CitySteadingBrews]

Yup!

[@joshaltis596]

It's a great book series.

[@Wolvyrine]

I like using a nutmilk bag for "filtering".

[@Wolvyrine]

Also, I know where my towel is. Right next to my Pangalactic gargleblaster!

[@patrickwilliams3108]

(1:02) Why? because we like you! (sings) L-I-N-G-O-N B-E-R-R-Y

[@richardsebreower]

all over the world Alexa is doing math for you guys.

[@CitySteadingBrews]

Lol!

[@delphixx]

Hi please can you tell one more time about website with calculator for carbonation?

[@lisacrawford1107]

Hey guys! Just found your channel recently and have started my first homebrewing (I wanted some mead for the holidays and now have three things on the go)... I started this lingonberry jam cider two days ago and have been having issues with the berries floating to the top and making a thick layer that the CO2 can't escape. I've switched to a blow tube and it's working better, but the floaties are still blocking things up. I've taken a sanitized spoon a few times and stirred them down back into the liquid, but I don't know if that's something I should be doing. Do you have any suggestions?

[@kjdevault]

A good swirl will help as well. It doesn’t have to be anything crazy, but a few times a day will really help

[@Tapirrr]

I have a question, when will the yeasty flavour generally exit a mead?

[@CitySteadingBrews]

We don't generally get a yeasty flavor in our meads so I'm afraid I can't help you with this question. Your mead may have stalled or simply might need more time. I can only guess.

[@Tapirrr]

@@CitySteadingBrews Thanks for answering, this is just something I thought of when I bottled my two recent meads. I dont really know what the "young" taste you describe, when youre tasting a young mead, is it the yeasty flavor perhaps?

[@aldendrake9797]

What are the brews you made that you gave 11s to? I'd like to go watch those videos and try them out. Thanks!

[@CitySteadingBrews]

That is a good question! I think the Spiced Metheglin and perhaps Klingon blood Wine. I need to make a chart with all our scores, but that is a lot of work that I currently don't have time for! :(

[@i8ntrt]

So does the amount of priming sugar changes as to withing its a dry versus sweeter brew?

[@CitySteadingBrews]

Priming sugar is only for carbonation

[@Furiousknitter]

I tried to make kiwi fruit jellies once and it would not thicken. I found out later that kiwi has an anti pectin chemical naturally in it. Could be worth experimenting with adding to jam wines or ciders that might have a pectin problem. 🤓

[@dmil5122]

Hello from the philippines. I have been watching your videos for a couple years now and you inspired me to start making mead. I have a question though. I ordered lalvin D47 on Amazon and used it for the first time. I made 3 individual gallons that started with a gravity of 1.120, 3 lbs of honey each. I was expecting a sweet mead at around 14%. My meads all went dry. One went to 1.000 and two went to .990? So I am at 16 to 17.5%. I know yeast can't read but wow did they go past the tolerance. I am a bit OCD so I measure everything twice and keep accurate notes. Can you or anyone else tell me if this is normal for lalvin D47? Oh, and I used 1/2 pack of yeast per gallon and have half a pack in the refrigerator left over. I keep the mead in an air-conditioned room at all times and they fermented out at around 20 days.

[@CitySteadingBrews]

It happens sometimes. Your condition ls must be just right for that yeast and brew.

[@wolfwoolley2147]

Have yall ever done a strawberry-bannana cider or hydromel? I'm wanting to try it if you have how did it turn out

[@CitySteadingBrews]

Hmm… nope. We have not.

[@espencer2151]

Are there alternatives to the black tea that I can use. Just the slight oser of tea makes me gag. Don't know why, but it does. I total understand the need for the tannin.

[@CitySteadingBrews]

Good question! We have a video coming out on this very topic this Sunday!

[@espencer2151]

@@CitySteadingBrews, Yaya Me!

[@GeorgeSmyth]

Happy Towel Day!

[@borabon3120]

Could you use the concentrate to do the carbonation ?

[@CitySteadingBrews]

You could, if you knew for certain all the available sugar was fermentable and could measure it to get the right amount for carbonation or pasteurize it after carbonation was successful so as to not create too much pressure.

[@jakemiller6736]

I need a shirt that says FLAVOR THAT GRABS YOU AND SHAKES YOU OHHH YEAHHH!

[@corrosionoc69]

I always know where my towel is....towels are good.

[@charlesfoleysr6610]

Early on in my dad's and my beer making, years ago, my dad read that we should add 1/8 tsp powdered sugar to each.bottle of beer prior to capping. The beer tasted great. However later that night, we hear a boom from the cellar followed by repeated cannon fire. All 28 bottles of beer went off. The basement smelled fantastic, but WHAT A MESS.

[@jasonmyersOU812]

A City Steading Jam Session. :D

[@Johntheknifeguy]

Can you add the tea in secondary ik it would lower abv

[@CitySteadingBrews]

You can, yes.

[@caradanellemcclintock8178]

It's difficult to get some brewing tools where I am Iv been brewing primitively basically with just a carboy and airlock at my disposal but I wanted to get an easier to use set up I finally found a kit that had 90% of the tools I was looking for but the catch was it was a beer brewing kit so not being one to waste I thought why not let's brew my first beer and man it is so many more steps than making mead and I haven't got much experience with it so I'm super worried I did something wrong. So regardless how it turns out my next brew will be old faithful mead I feel more creative freedom and less stress playing around with recipes

[@CitySteadingBrews]

Yeah beer does have more steps involved. We did some beer videos too if you search our channel. Maybe they can help? What did you have trouble with?

[@caradanellemcclintock8178]

@@CitySteadingBrews I followed the recipe alright but there what a lot of waiting and boiling involved and I was nervous about adding the hops at the right times and keeping things at specific temperatures for a long time it was also a spiced beer with cinnamon a cardamom pod and some ginger so I'm not sure how that will taste but it was an acceptable add in to the recipe. When I started with mead It felt like I could go by feel almost because it's only 3 ingredients and you don't need to cook or time anything trying out new recipes and playing around with the variables is a bit more enjoyable for me

[@timbemis863]

I’m not certain which comment at the beginning was meant, but if you are referring to the “plans of mice”, then: I know where my towel is (I don’t know where my pen went though) 😀 BTW, on your 1-10 scale, might an 11 be: “We’re only drinking this when we want to share something special with good friends”?

[@caterack8875]

welcome to the petic gang!!!! wowo