I've heard it's best to boil the squash liquid 1st, to help negate the sulphates as the yeast doesn't like them, but maybe the Kveik just sneers as the chemicals and commandos over them in their squadrons!
This looks like so much fun. I'm fermenting an ale with Voss now, which I’ll reuse. Not sure how that will change the flavor; hoping the Vimto will mask any issues. Do you think just a couple tablespoons of grub is enough for a one-gallon batch of your recipe? Thanks for posting. I enjoy all of your videos.
@@Kveiksmithdaryl all went well. I’m starting to like Kveik. And I also meant trub, not grub …. although you probably knew that. Thanks again for your channel. I’m learning quite a bit from you.
Hi Daryl. I made a cider several months ago using your recipe and a Kveik yeast. My problem is the Kveik was as expected a bit of a beast. It fermented the cider completely out. It was very dry. My problem then, as I was going to bottle, was how to sweeten without kicking off fermentation again and risking a bottle bomb. In the end, I simply primed and bottled, but the result was as expected a cider so dry I threw it down the sink. A cider made with mangrove jack yeast worked ok. With a bigger batch and kegging you could sweeten, kill the yeast, keg and carbonate. Kveik does not know when to stop..🤣 How do you deal with it, are your ciders all very dry? Thanks for your video's by the way. Always very entertaining and informative..🍺
I back sweeten with xylitol (available from most health food shops). 1.5 tsp per 500ml bottle for medium sweet plus 1 tsp sugar to carb your bottles. You may want to adjust the xylitol to your own personal taste. Works a treat!
![HAZY HOPPED CIDER: How to Make Hard Cider [Using Kveik Yeast]](http://i.ytimg.com/vi/Wjf-u-90VLc/mqdefault.jpg)
I've heard it's best to boil the squash liquid 1st, to help negate the sulphates as the yeast doesn't like them, but maybe the Kveik just sneers as the chemicals and commandos over them in their squadrons!
This is a great advice! I’ll look into it!
This looks like so much fun. I'm fermenting an ale with Voss now, which I’ll reuse. Not sure how that will change the flavor; hoping the Vimto will mask any issues. Do you think just a couple tablespoons of grub is enough for a one-gallon batch of your recipe? Thanks for posting. I enjoy all of your videos.
Thanks so much for watching! I found it enough for yeast for my cider, you never really need much with Kveik. Hope your cider went well
@@Kveiksmithdaryl all went well. I’m starting to like Kveik. And I also meant trub, not grub …. although you probably knew that. Thanks again for your channel. I’m learning quite a bit from you.
is it cordial
Hi, I'd love to try this but how much sugar would you add to boost it up to about 6% abv? Many thanks, Ade 😊👍🏾
Regular juice will usually hit 6% on it’s own 👍
Hi Daryl.
I made a cider several months ago using your recipe and a Kveik yeast.
My problem is the Kveik was as expected a bit of a beast. It fermented the cider completely out. It was very dry. My problem then, as I was going to bottle, was how to sweeten without kicking off fermentation again and risking a bottle bomb. In the end, I simply primed and bottled, but the result was as expected a cider so dry I threw it down the sink. A cider made with mangrove jack yeast worked ok. With a bigger batch and kegging you could sweeten, kill the yeast, keg and carbonate. Kveik does not know when to stop..🤣
How do you deal with it, are your ciders all very dry?
Thanks for your video's by the way.
Always very entertaining and informative..🍺
You can sweeten with a non-fermentable sugar like allulose or erythritol if you want sweet and natural carbonated
Or munk fruit carb in keg
I back sweeten with xylitol (available from most health food shops). 1.5 tsp per 500ml bottle for medium sweet plus 1 tsp sugar to carb your bottles. You may want to adjust the xylitol to your own personal taste.
Works a treat!
Try cider yeast from biggerjugs 👍
Some great advice in the comments here. Traditional cider yeast or artificial sweeteners should help with making it less dry.
The whole bottle of Vimto?
I would add the whole bottle way to sweet. I would use 300/400ml max to 4l apple juice
@@kevyo43 yep, that sounds more like it!
I perhaps went too sweet!