Three cans of concentrate would usually make 144 ounces. I am guessing you use those to make 120 ounces or so (128-8 to leave a bit of head space) and so you have a stronger cider taste and more sugar. I love it! How does that compare with Mott's as far as taste? Is there a stronger apple taste?
Exactly! Since I ferment dry and bottle carbonate, Mott’s ends up a good cider, but lacks that apple punch that conventional ciders have. Concentrates brings the punch in full force and tastes great completely dry. I’m very happy with it.
Thanks for this concise walkthrough. I just followed your steps to make a cyser. I will replace the 25mg of sugar from the apple juice you used to finish, with 2 tbsp of honey (which has about the same amount of sugar according to my calculations) to make it sparkling "apple mead", or a cyser. I've only made wine from kits before, and I wanted to try something new and more adventurous. Thanks for your help.
While it's fermenting, should it be left out at room temperature or should it be refrigerated? If it's not clear enough then does that mean, leave it in the Carboy to ferment longer until it gets clearer? I LIVE HARD CIDER. I've never made it before and I would like to try this season. Thank you for the detailed instructions Dan! 🍻
Ferment at room temp. About 65F-72F. It may continue clearing even though fermentation is over. Once I see clarity stop improving over 1-2 weeks, I usually give up and bottle it. It still tastes fine hazy.
well done, thanks for the clear and precise instructions. I've made cider many times but never from frozen concentrate ... looks pretty easy and convenient. :-)
So far, it’s only been a couple of weeks since you made this video. In a little while, when the cider is bottled and ready for drinking, I hope you have a results video.
Oxyclean is a cheaper sanitizer than the brewer's sanitizer. I've been using oxy clean and hot water to clean and sanitize my equipment for almost 10 years now.
Hmmm. I would have never thought of using that. My star San lasts me quite a while and I keep premade in a pray bottle for easy use. Whatever works works.
@@SustainableDanMy comment is mostly for those who want to make a cheap cider with mostly grocery store items like the frozen apple juice. Some people just want to try home brewing and aren't sure they want to commit. Some people don't have the space to clutter with another bottle of cleaner, if the sanitizer they might already have in the closet, works fine.
Oxyclean is a cleanser, not a sanitizer. SOP is usually to clean and then sanitize, but I don't doubt you have had success using only oxyclean if you are cleaning properly and minding sanitation. We don't need a sterile environment for our lab grade yeast to take hold and out-compete any wild yeast or bacteria.
To anyone who wants to go this route, I suggest using Oxy Clean Free or a generic option without perfumes or dyes. Also, it might be best to clean and sanitize separately. The hydrogen peroxide breaks down as it does its work, and its effectiveness diminishes. It's probably not an issue for wine/mead/cider, but there is a lot more organic matter to clean in the beer making process, fwiw.
Here’s how I finish my cider with Bottle Carbonation!
th-cam.com/users/shortsYn66jhiMrfs?feature=share
Three cans of concentrate would usually make 144 ounces. I am guessing you use those to make 120 ounces or so (128-8 to leave a bit of head space) and so you have a stronger cider taste and more sugar. I love it! How does that compare with Mott's as far as taste? Is there a stronger apple taste?
Exactly! Since I ferment dry and bottle carbonate, Mott’s ends up a good cider, but lacks that apple punch that conventional ciders have. Concentrates brings the punch in full force and tastes great completely dry. I’m very happy with it.
Thanks for this concise walkthrough. I just followed your steps to make a cyser. I will replace the 25mg of sugar from the apple juice you used to finish, with 2 tbsp of honey (which has about the same amount of sugar according to my calculations) to make it sparkling "apple mead", or a cyser. I've only made wine from kits before, and I wanted to try something new and more adventurous. Thanks for your help.
I was so happy with how that cyster turned out. I’m glad to help!
While it's fermenting, should it be left out at room temperature or should it be refrigerated? If it's not clear enough then does that mean, leave it in the Carboy to ferment longer until it gets clearer? I LIVE HARD CIDER. I've never made it before and I would like to try this season. Thank you for the detailed instructions Dan! 🍻
Ferment at room temp. About 65F-72F.
It may continue clearing even though fermentation is over. Once I see clarity stop improving over 1-2 weeks, I usually give up and bottle it. It still tastes fine hazy.
Always making it look easy Dan, nice work! If only people knew how much they could do for themselves!
It’s crazy how many skills our society has all but lost.
well done, thanks for the clear and precise instructions. I've made cider many times but never from frozen concentrate ... looks pretty easy and convenient. :-)
I was very happy with how it turned out!
Can i use a apple juice insted of concentrate?
Absolutely! The rest of the process will be exactly the same.
Can you cut this recipe in half to create half a gallon? Thanks!
Yes! Cider is very easy to do in small quantities. I would still use the same amount of yeast, just half the concentrate and half the water.
So far, it’s only been a couple of weeks since you made this video. In a little while, when the cider is bottled and ready for drinking, I hope you have a results video.
I actually made a short of the bottling! But yes, I’ll have to pop one open and do a tasting. I tasted it before bottling and I was very impressed.
ABR👍
Learn Wine Making Basics!
th-cam.com/play/PLd84WLjwSZ2MAQP73Ldo142ahEBcoHv0c.html
Oxyclean is a cheaper sanitizer than the brewer's sanitizer. I've been using oxy clean and hot water to clean and sanitize my equipment for almost 10 years now.
Hmmm. I would have never thought of using that. My star San lasts me quite a while and I keep premade in a pray bottle for easy use. Whatever works works.
@@SustainableDanMy comment is mostly for those who want to make a cheap cider with mostly grocery store items like the frozen apple juice. Some people just want to try home brewing and aren't sure they want to commit. Some people don't have the space to clutter with another bottle of cleaner, if the sanitizer they might already have in the closet, works fine.
Oxyclean is a cleanser, not a sanitizer. SOP is usually to clean and then sanitize, but I don't doubt you have had success using only oxyclean if you are cleaning properly and minding sanitation. We don't need a sterile environment for our lab grade yeast to take hold and out-compete any wild yeast or bacteria.
@@scottytizzleit's hydrogen peroxide powder. "Oxy" is in it's name is because it's a potent oxidizer.
To anyone who wants to go this route, I suggest using Oxy Clean Free or a generic option without perfumes or dyes. Also, it might be best to clean and sanitize separately. The hydrogen peroxide breaks down as it does its work, and its effectiveness diminishes. It's probably not an issue for wine/mead/cider, but there is a lot more organic matter to clean in the beer making process, fwiw.
stop saying beautiful people
Never