Great video and inspiring! About 10 years ago, I brewed beer regularly but ultimately stopped because I was drinking too much beer and gained weight. These were my pre keto days before loosing 25lbs. There is something very gratifying about brewing and cherishing the end product.... Time to take my brewing boxes out of the garage and try a batch of cider!
So much bad info in this video should never use chlorinated cleaners and that is not high alchohol at all champagne yeast will easily make it to 15% and it most definitely is not low carb, shouldn't use that much yeast can easily produce off flavors from yeast cannibalizing the other yeast from running out of sugars, you took the wrong reading from your hydrometer you dont go off the alchohol chart on it find the one where is shows the 1.000 and up and you should take a measurement to actually know that it's done so much wrong with this vid there was no need for your secondary should of just cold crashed it and bottled
This is huge man, I've been looking for something like this for ages. Been wanting to make low carb cider but I wasn't able to find a good guide till now. Thanks!
What? "The bigger you go, the higher the pressure." That's not true at all, it'll be the same pressure. If you blow up the bigger bottle, you will however have more mess. Also, you don't need to add more yeast when you carbonate it. There is plenty of yeast in the cider already. The sugar will reactivate them. Anyhow, other than that seems like a good tutorial.
True. Only, if the percent headspace increases congruent to the size of the container. If I increase the amount CO2 producing liquid in the container but keep the same amount of headroom, the pressure in the space will increase. Typically when moving to a bigger bottle the headroom increases as the neck of the bottle generally increases. But this is beyond the “need to know” of a beginner so I choose to simplify it by recommending a smaller bottle. Secondly, yeast will eventually die if let to sit in primary fermentation tank long enough. (I like leaving it for up to a year like this. France’s champagne method they add a slurry of yeast, sugar, and wine to kick off secondary ferm like I am here.
Thanks for the great video - I can tell a lot of time went into it. I'm making cider for the first time this year and of all the videos I watched this helped the most - so thanks again. Quick question. Where can I pick up that siphon wand for getting cider into smaller bottles - It's not on list you provided in the video description. Thanks so much
Hey Rob, excellent video. I'm looking out my window at my apple tree wondering what else I can make besides ACV...yeah, hard cider!! (I do clean keto, so I was worried about sugar content). Searched youtube, and voila, there you were! Can I simply use my juicer for my apples and follow your video (does it have to be pasteurized?) Thanks again! Cheers, Randy
Hey, there Mr. Kuhar I found your video so informative, easy to follow, and helpful. I am in the racking stages of my first ever Homebrew Cider. Very exciting for me. 😊 I made a homemade apple grinder and press earlier this fall and use our apple trees apples to make the cider. Great fun and an experience for my daughter and me. We made 25 gallons of cider. Five of which further attempting to make into Hard Sparkling Cider. I used Red Star Cote des Blancs yeast in the fermenting stage. Should I get champagne yeast as you used for the carbonating stage or would my Red Star be, ok? Mine has been racked since the 27th of October in my 20L Speidel Plastic Fermenter tank. The tank is not clear so I can see the creation you mentioned. I think I may give in and start bottling this coming weekend. 😊
Niceeeee! Time to bottle. That’s my favorite part. Your Red Star will work fine just make sure it’s rehydrated and well mixed before adding. Pour slowly when racking as not to introduce too much oxygen and you should be good. 👍🏽 I’m excited for what you make🙌🏽
Thanks for this. Excellent video. Wish I'd seen it before I attempted my first keto hard cider batch this week, using a similar method. I used the powdered Lalvin EC-1118 champagne yeast, but I assume it's just as good, right? Also, the recipe I used suggested you could add erythritol to the finished product to sweeten it up (not sure I will though). Have you heard of this idea?
EC-1118 will definitely ferment dry and ferment fast, but you'll lose a lot of fruitiness- I'd recommend using a cider specific yeast next time, but you can absolutely still use EC-1118. Also erythritol can definitely be used to back-sweeten. Just do it in small doses so you can dial in the sweetness you want. For reference, Erythritol is I think 70% as sweet as sugar? so you may need more than you think.
If you ferment potatoes or rice, does it take the sugar out of them, would you have any clue I would love to make some potato fries but I have type 2 diabetes.
If you get the apple juice in the glass jug you can ferment out of that instead of making a 3 gallon batch. In a pinch you can use bread yeast too, though results will be better with a cider-specific yeast.
I wasn’t aware that cider had a much longer shelf life than beer. Beer can only be stored up to 3 months 4 if it’s an IPA. An year of storage I’m impressed thanks for sharing. I started a batch of cider right after watching your video. Thanks.
