Best and Easiest Black Cherry Cider Recipe 

Happy to help!

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

I did also. Made great wine.

LOL

That would be a mead that was cherry flavored

You are most welcome.

Thanks for watching!

Happy to help!

Awesome, thanks for watching!

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.

Whoops, sorry!

It didn’t seem to fit!

It was!

Awesome!

Awesome.

Thank you!

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

Nommmmmm

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

Sounds nice i will try to make it

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

I have tried prune juice wine before.... let's just say it didn't work out so well, lol.

@@CitySteadingBrews I think that I recall you saying something in a video. I added two since I was out of raisins. Not sure if they had any effect or added much. Btw , your videos gave my wife and a new hobby through the pandemic and a new interest to enjoy together going forward. Cannot thank you adequately.

Glad to be of service!

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

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.

@@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!

@@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.

@@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.

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

Fermaid-O, it's yeast nutrient.

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

They are still there, lol.

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!

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.

But Tito’s is good vodka!

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

You can use whatever yeast you have available. There will be slight flavor differences depending on what yeast you choose and watch the final ABV.

Just saw this. Sorry. Sounds like a bit of a stall tbh. Best bet is let it go a while longer and if it still won't ferment, maybe new yeast? Otherwise it won't carbonate either.

We used Kirkland apple juice. If you can get fresh juice from an orchard, use it!

@@CitySteadingBrews Thanks, I appreciate your reply! The passion that the two of you have for making a quality product is so delightfully contagious! Thanks for educating us :)

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