That is great info! I grew up on a farm and we made cider every fall. We did try adding fruit (back in the day) but only on the first fermentation, never was a "hit" with the neighbors. Last few years I started homebrewing again. Can't believe no one then thought to backsweeten with what we were trying. I'll try now it with some honey as well as the fruit. Can't wait. Thank you both!!!
Fantastic!! After coming across your guys' channel a couple of weeks back, I immediately went to my local craft beer and cider shop, bought several different ciders to drink while I'm brewing my first 5L cider batch in over 5 years. Just apples in the primary. Honestly, I had kind of forgotten how quickly these things ferment out and how beautiful they are! 12 days later it was at 1.000, racked, degassed and has been slowly fermenting below that for the past 5 days, during which it completely cleared from hazy yellow to that wonderful amber red color! I didn't even use pectilaze, forgot it. Now, I'll divide it into two 2L batches, one of which will be pure carbonized cider and the other I'll blend with some berry juice, maybe mixed berries. Thanks guys!! 👍
Thank you for taking the time to do these videos. I find them to be interesting, informative and inspiring!! As a home brewer for 10+ years who is just getting into cider, they are a great resource on many topics I’m not super familiar with. Thanks again. Cheers!!
Awesome job Steve and Collin, we all know how popular fruited ciders are becoming! Also, we are looking forward to making many of them in the future at our Michigan Cidery. Thanks for sharing. Best, David and Rachel from CFS!
I have 85 gallons of apple juice bubbling in my basement right now and I have been planning on just how to use other fruits to diversify my finished product.... I am working with whole cranberry in some, and cherry juice. Fingers crossed that I get it right.... or I will have a lot of my own mistake to drink up..... thank you guys !
Have you ever pressure fermented a cider? Yeast harvested from a bottle of Belgian gueuze makes a real interesting beer - you think it might make an interesting cider?
very good content. just put a galon of apple juice on ferment. looks like the abv will be around 7%. but if I add 1 l of cherry juice for a second ferment, how do I recalculate the final abv?
Ok. Not sure we can be the experts on math here so check this but we believe you will have to take the ABV of the cider and multiply it by the percent it represents of the total blend. Do this for each part and add them together. Here cider is 1 gallon = 3.785 liters. The total is 4.785 liters with the addition of the cherry juice 3.785/4.785 = .79 or 79%. The 1 liter of cherry is 1/4.785 = .2089 or 21%. So if the cherry is a 6% alcohol product then: 7 x .79 (= 5.53) plus 6 x .21 (= 1.26) for a total alcohol of 6.79% ;)
The answer to the first question is yes! On the second question, you would need to know the sugar content of the juice you are using and translate that into your bottle conditioning dose.
