I made this with S-04, dry hopping 5 gallons with 2oz each of citra and mosaic for 4 days. Stabilized and back sweetened with two cans of frozen apple juice concentrate. A big hit round these parts. Thanks for the video.
Hi, Trent, I brewed this recipe with an additional 1/2 ounce hops at 5 gallons and I’m tasting it now. I’m blown away by the crispness of the apple tartness and the citrus aroma and flavors from the hops. I completely understand why you are so partial to this recipe. It is very pleasant and it just plain makes you happy. Thanks again for sharing it with us!
Mind if I ask how much and of what kind of hops you used? I'm planning a 5 gal batch of this as well, scaled up from the recipe in the comments, but you said an additional 1/2 ounce and I'm curious what your total hop addition was. Thanks!
@@Tannk42 I used 3 ounces but I think 2.5 ounces would be sufficient. 3 ounces really makes the cider very hoppy, which I liked. Best of luck on the cider! Cheers 🍻
I tried this one recently and had some family try it, the review was "this is better than Citizen Cider's hopped cider" which coming from my family any comparison to Vermont craft brewers is HIGH praise. Great stuff :)
Just kegged a batch I made following this recipe. I made a 2.5 gallon batch and dry hopped with 2 oz citra. Fermented super dry all the way to 1.000 like yours but I like it. Ready to get it carbed up
Awesome channel. I live in Yakima. It’s hop city here. Often driving through town there’s hops growing and you can smell hops from the processing/ storage. I started some home brewing since I’ve come across your channel! Thank you!
Hey Trent, I'm looking to brew this as my first cider. I have a gluten free (coeliac but he says he isn't overly sensitive) friend that asked me to do a beer for new years. Problem is he only asked me a couple of days ago. I'm in Australia so it is summer here. Didn't have the time to get organized for the beer, and didn't want to rush it and end up making my mate sick, since I have no experience with brewing gluten free. But thanks to your videos, I decided to go grab 22L (5.8 gallons) of preservative free apple juice, some packets of Voss Kveik (and yeast nutrients) and 50g (1.76 oz) of cryo amarillo. Since I have been brewing beer a while, I have the ability to temperature control, pump in oxygen to start fermentation, pressure ferment, dry hop with minimal oxygen and pressure transfer to a keg. I have some of questions for you: What temp do you think is best, I can dial in whatever I want? Will pressure fermentation have a positive effect? How many packets of Voss? How much hops should I use? Was thinking of dumping the whole 50g in. Thanks Trent! Love your work!
Ive been looking for a Kviek Voss hard/turbo cider recipe, because i felt they would naturally complement each other, adding haps is perfect for me too because i love hazy IPA's The moment i have a free fermentor im going this. I have very high hopes for this drink! I usually brew cider to 5l, but i think i might just go big and fill keg straight away with this. Thank you very much, great video, informative amd superb production. Subbed
Hi, Trent, such an amazing channel this is ! Binged watched all the videos since an hour. Subscribed !!! Please, do give us your garden tour as well the next time. Thanks. Best wishes from India 🇮🇳
Just tested my 4 day carbonated bottles of Hopped Hazy Cider. I followed your recipe except use Voss Kyveik and minus the cryro from Yakima. A gluten intolerant buddy tried them last night and fell in love (3day carb). Bottles have a mellow pop of fizz right now. Probably better in a few more days for some bubbles. Thanks for the recipe and videos. I am refurbing a corny keg right now and cant wait to do another batch with some back sweetening under pressure. Going to do your Chocolate PB next as thats the wives order.
You can back sweeten and still carbonate in bottles you just have to do one in a plastic soda bottle and when the bottle gets nice and tight you know it's carbonated. Then to prevent the bottles from exploding you then need to pasteurize or store in a fridge at very low temps.
As always, I love your videos! Just a quick question! I also am planning to do some 1 gallon experimental brews with kveik, does the same 1 pack is applicable to a 1 gallon batch? Or do you add less to, because normally the packs are meant for 5 gallon batch ...
I actually did split up this packet for two separate 1 gallons brews. And I am sure you can split it up even more if you do starters. I've heard kveik can express more fruity characters if you do a low pitch count but I havent experimented with that.
Hahah nothing special or too fancy here. Just using a nice tripod and taking my time. It’s always my favorite part to shoot the beauty shots after all that hard work making it.
Thank you! And like 67F (19c) or just below room temp. Luckily kveik yeast is pretty forgiving so if you ferment a little warmer than that it’s not a bad thing
Hi, I am struggling with the nutrients. I can only get my hands on DAP. Will this suffice or is Fermaid O needed? Is it possible to switch Fermaid O with something else? Thanks in advance!
@@miguelvissers1941 hey! DAP only is totally fine. Or if you can find “Yeast Nutrient” sold at home brew stores or online it sometimes has more than just DAP in it. Check the labels. But worst case just use DAP and you should be good
Tried this one, fermentation is over. Thank you for the video! Question, as a never used to brew something hazy. Do you rack before bottling ? I do not have a keg. I assume NO clearing agent as the hazyness will go away. I used a carboy and hops are still on the top. I m wandering if hops are still in suspension because fermentation is not entirely over or it is just because of the carboy.
It might be a good idea to rack into a bottling bucket before bottling just to minimize the hops in your bottles. But yeah definitely no clarifier if you want it to stay hazy. Not sure about the hops floating in relation to fermentation, I guess just take a gravity reading to be sure
Great video as always; was wondering if you were to bottle this, would you just add more apple cider after fermentation right before bottling (to kick off fermentation in the bottle)? If so, for your 1 gallon batch how much cider would you add/how would you determine that?
That’s a great question. And unfortunately I haven’t done that so I can’t say for sure. You could probably consult a priming calculator and find how much sugar you need and try to calculate how much juice is needed based on how much sugar it has. Maybe there are other resources out there, sorry I don’t have more info. Maybe ask TheBruSho discord, lots of knowledgeable people there.
Knowing what you know now, is using 11g of Kveik too much? The pitching rate on the packet says 0.5-1g/L which is like 1.9 g/Gallon - 3.7g/Gallon I'm trying to make multiple batches and would like to get multiple 1 gallon batches fermenting out of 1 packet of Kveik I've also seen that underpitching Kveik is better Thanks for your vids!
One of the recipes I've been looking to try, nice one! ^^; On a side note: you can't measure final gravity with refractometer. Alcohol distorts the reading.
I made this recipe. The yeast started working within an hour at 25° then into the chamber at 20°C and was very busy for 4 days. It has now dramatically reduced bubbling. I assume it's grand to leave it in situ for a week before bottling?
A question if I make 20 liters, what do I have to add 56 grams of hops? At what time is it added, and also how much sugar for natural carbonation would you add per liter, thanks
I'm planning to make this with my apples and home grown hops once they mature. Since I'm using my raw air dried hops how do I keep bad yeast/bacteria out when adding to the ferment? Is there a way to sterilize the hops? Perhaps dry them on low in the oven? I've done cider and wine several times but new to beers etc. Also how many oz of loose hops?
Never had a hopped cider, so directly gonna make one myself if it's this easy!! How would you change the amount of hops if you would only have "normal" Citra..? Or what is a general amount per litre you would dry hop a cider with?? Cheers
I think with cryo hops you use about half as much as normal hops. So I would double it. And generally it’s up to your preference on how much to use but I think you want to keep it under 8g/L. Any more than that and I think you’ll see diminishing returns.
Nice video. I've been wanting to do a hazy cider as well. Have you ever played with the water chemistry with a cider? Would be interesting to throw some calcium chloride in there to smooth it out.
I am new to homebrewing and have enjoyed watching all your videos. You explain everything very well. I plan to try this recipe this week. Though "brew day" is quite simple, I have a question about bottle conditioning (not set up for kegging yet). Can I use a dextrose tablet in each bottle similar to bottling a beer? Appreciate any assistance.
@@TheBruSho Thank you for your opinion. I have extra dextrose tablets from a kit & figured this could be a way to use them. I will research a priming calculator for cider and use that in the future.
Trent, I made 1.5 gallon batch of the cider. I'm planning to bottle it on Wednesday but have another question. I have a 64oz pressurized growler & wondered if I could force carbonate the cider in it? I would have carbonate at a lower psi (about 20) for a longer time. Do you think this will work? Thanks for your opinion.
With the apple juice, does it need to be from concentrate or NOT from concentrated . Not sure which one you are using in the videos as we get different brands here in Ireland
If I were to scale it up to 3 gallons should I tripple the yeast and nutrients as well? Sounds like a great recipe, I'll have some in the kegeragor for Christmas parties!
Should the yeast nutrient be sanitized in some way before adding to the cider? I think when brewing beer I see a lot of people throw the yeast nutrient in the boil to sanitize it, but since there is no boil with this cider, is there another way you sanitize the yeast nutrient or is it ok to just throw it in?
Is there a website or formula that you would recommend on how much sugar should be added to the 1 gallon batch of this cider in order to bottle condition it properly. Thanks again for your help.
This looks good and if tastes anything like the Ping Pong cider from Shackbury/Modern Times, I am in. Does anyone know if you bottle condition with Kveik if it is faster than with ale yeast? I think this would also be interesting to try this with a French Saison yeast.
@@TheBruSho You have to add the hops at the beginning of fermentation and throw it away, you don't have to clean it or anything so that it doesn't get contaminated, and regarding the sugar to bottle, how much do you usually put in your priming? And what program is used to calculate sugar and how is it
Hey mate just Subbed great stuff ! I brewed a hazy last year or maybe the year before on my Channel "Patrick Hazy" with a experimental hop now its called Lotus still my go to cider hop any way I have one on tap all the time now with a seltzer for the non beer folk. cheers to yo mate
Hey! Thanks so much! I saw your video when researching for this one, great vid! I love hopped ciders now so much, will be brewing other variations on this again soon!
how did you calculate your yeast pitch rate? I am looking into making some sort of a cider with ale yeast- but I am worried about the pitch rate, or maybe it isn't as big of an issue with quick ciders as it is with beer? great video.
It’s important to minimize off flavors but don’t stress over it. I usually consult a yeast pitch calculator. There’s some free ones online. But in most cases a packet of dry yeast can do a 5 gallon batch of a regular gravity brew
@@TheBruSho what are your thoughts on adding a gallon of pineapple purée to 4 gallons of apple juice and then following your directions with Kviek and dry hopping 2 oz of cryo citra? Your videos really have me excited to explore fun cider experiments.
If you are going to bottle condition this, would you stir the yeast that fell to the bottom of the fermenter before adding priming sugar (to ensure you have yeast to condition the bottles) or should there be enough yeast in suspension post fermentation already (without the need to stir the yeast that fell to the bottom of the fermenter) to take care of bottle conditioning this cider? Thank you!
Knowing what you know now, is using 11g of Kveik too much? The pitching rate on the packet says 0.5-1g/L which is like 1.9 g/Gallon - 3.7g/Gallon I'm trying to make multiple batches and would like to get multiple 1 gallon batches fermenting out of 1 packet of Kveik
Im brewing a cider with some ale yeast I had from a previous brew. I don't have a keg tho so I think i want to back sweet a little with stevia, you have any thoughts on that?
That would definitely work, as long as you don’t mind the stevia flavor. Any non sugar sweetener would work for backsweetening without the need for stabilizing
Pitched 1g/1 gallon of kveik voss. Perfect fermentation. Added Goferm too. Yeast cells multiply. In general (consult the instructions) a full packet of yeast is for 5 gallons.
What size keg do you use for your small batches? I’ve only bottled and would like to switch to kegging but don’t know if I can use a 5 gal keg for a small batch.
hey ! how can you backsweet and bottle after ? if i stabilize with potasium-sorbate, the yeast won't carbonate in the bottle ? im wondering how can i do that. thanks for the help!
You are absolutely right, you cant stabilize and still have it fizzy in bottle conditioning. But you can try using non-fermentable sugars to backsweeten the cider before bottling. Issue is finding a sweetner you like
would it be possible, for exemple, to backsweet with concentrate apple juice, bottle it up and monitor the carbonation and than, when it reaches a level i like, put it in the fridge ? @@TheBruSho
@@marieashfield1807 that is a very risky move and can lead to bottle bombs. Plus the sugar will just get fermented out and leave it dry again. If you want it backsweetened and carbonated the best option is to keg it or do what I said before with a sweetener of choice
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do you work in the film industry? because the quality of every one of your videos is way too good for just a youtuber
Thanks yeah I do film and video work for my day job and brewing was always just a hobby. Thought I’d combine the two!
I second this - very impressive work! Give me some tips sometime? 😊
@@ErickandDerrick It comes with lots and lots of practice lol, Keep shooting and watching lots of movies!
@@TheBruSho bro u should make a video of making a energy drink
@@stevespheregaming4791 not a bad idea! Thanks
I made this with S-04, dry hopping 5 gallons with 2oz each of citra and mosaic for 4 days. Stabilized and back sweetened with two cans of frozen apple juice concentrate. A big hit round these parts. Thanks for the video.
Hi, Trent, I brewed this recipe with an additional 1/2 ounce hops at 5 gallons and I’m tasting it now. I’m blown away by the crispness of the apple tartness and the citrus aroma and flavors from the hops. I completely understand why you are so partial to this recipe. It is very pleasant and it just plain makes you happy. Thanks again for sharing it with us!
Mind if I ask how much and of what kind of hops you used? I'm planning a 5 gal batch of this as well, scaled up from the recipe in the comments, but you said an additional 1/2 ounce and I'm curious what your total hop addition was. Thanks!
@@Tannk42 I used 3 ounces but I think 2.5 ounces would be sufficient. 3 ounces really makes the cider very hoppy, which I liked. Best of luck on the cider! Cheers 🍻
I tried this one recently and had some family try it, the review was "this is better than Citizen Cider's hopped cider" which coming from my family any comparison to Vermont craft brewers is HIGH praise. Great stuff :)
Hahah awesome!! Glad they loved it, have to make a trip to Vermont some day
Dude that sounds amazing!! Voss is awesome, that was a really good choice!
Thanks yeah I am really enjoying this yeast will have to do more with it!
Just kegged a batch I made following this recipe. I made a 2.5 gallon batch and dry hopped with 2 oz citra. Fermented super dry all the way to 1.000 like yours but I like it. Ready to get it carbed up
Got everything I need for this I’ll be giving it a try this afternoon:)
Awesome I think you will really enjoy it!
How did you go?
Your channel is full of great ideas!🎉
Awesome channel.
I live in Yakima. It’s hop city here.
Often driving through town there’s hops growing and you can smell hops from the processing/ storage.
I started some home brewing since I’ve come across your channel! Thank you!
Thanks so much and welcome to the club! Jealous of where you live, I’d love to come up there during hop harvest
Hopped cider is the bomb 💣. Congrats on 3k
Thanks man!! 🍻
Hey Trent, I'm looking to brew this as my first cider. I have a gluten free (coeliac but he says he isn't overly sensitive) friend that asked me to do a beer for new years. Problem is he only asked me a couple of days ago. I'm in Australia so it is summer here. Didn't have the time to get organized for the beer, and didn't want to rush it and end up making my mate sick, since I have no experience with brewing gluten free. But thanks to your videos, I decided to go grab 22L (5.8 gallons) of preservative free apple juice, some packets of Voss Kveik (and yeast nutrients) and 50g (1.76 oz) of cryo amarillo. Since I have been brewing beer a while, I have the ability to temperature control, pump in oxygen to start fermentation, pressure ferment, dry hop with minimal oxygen and pressure transfer to a keg. I have some of questions for you: What temp do you think is best, I can dial in whatever I want? Will pressure fermentation have a positive effect? How many packets of Voss? How much hops should I use? Was thinking of dumping the whole 50g in. Thanks Trent! Love your work!
Ive been looking for a Kviek Voss hard/turbo cider recipe, because i felt they would naturally complement each other, adding haps is perfect for me too because i love hazy IPA's
The moment i have a free fermentor im going this.
I have very high hopes for this drink! I usually brew cider to 5l, but i think i might just go big and fill keg straight away with this.
Thank you very much, great video, informative amd superb production.
Subbed
This idea sounds so bloody delicious
I said the same thing to a friend about keeping a cider on rotation. On to the next one 🍻
Yeah it’s a nice change up! Variety is a good thing
Another one I need to try. Please slow down on the great looking brews, not sure I'll ever catch up. Cheers!
Hahah don't worry they aren't going anywhere!
Just ordered the hops...I'll keep ya posted,,,thanks man
Awesome good luck!
Just made this. Wow!.....
Thanks for sharing.
Hi, Trent, such an amazing channel this is !
Binged watched all the videos since an hour. Subscribed !!!
Please, do give us your garden tour as well the next time. Thanks.
Best wishes from India 🇮🇳
Thank you so much!! I definitely want to utilize the garden in some upcoming ferments if I can!
keeping track, I love citizen cider so this will be interesting to try.
Mmmm interesting this. Think I may have to try something akin
Okay! So I am going to try this recipe this weekend! I have LOADS of apples that I will be juicing and am surrounded by hop vines in the neighborhood.
Sounds amazing, I know you will love it!
Sounds Super nice with the Citra ! Cheers 🍻
Yeah love that hop, really brings some brightness to this, cheers!
Awesome! Might look into this for the fall.
Thanks and Great idea!
Great video! I am going to have to try this one.
Thanks! Yeah I will be doing this one again soon too!
Just tested my 4 day carbonated bottles of Hopped Hazy Cider. I followed your recipe except use Voss Kyveik and minus the cryro from Yakima. A gluten intolerant buddy tried them last night and fell in love (3day carb). Bottles have a mellow pop of fizz right now. Probably better in a few more days for some bubbles. Thanks for the recipe and videos. I am refurbing a corny keg right now and cant wait to do another batch with some back sweetening under pressure. Going to do your Chocolate PB next as thats the wives order.
Love to hear it! This is one of my favorite cider recipes and always a hit. Good luck brewing the choc pb porter!
You can back sweeten and still carbonate in bottles you just have to do one in a plastic soda bottle and when the bottle gets nice and tight you know it's carbonated. Then to prevent the bottles from exploding you then need to pasteurize or store in a fridge at very low temps.
Hopped cider? I'm in! Never tried it before, so I'm not sure how it would go - but I'm googoo for an IPA - I'm sure an "IPC" would hit the spot, too!
IPC ha! That is a great name and yeah you should give it a try!
I will be doing this one I just subscribed you do a good job
Thank you so much!!
This just sounds delicious! Definitely on my to do list.
Yeah I highly recommend it, would be good with other hops as well!
As always, I love your videos! Just a quick question! I also am planning to do some 1 gallon experimental brews with kveik, does the same 1 pack is applicable to a 1 gallon batch? Or do you add less to, because normally the packs are meant for 5 gallon batch ...
I actually did split up this packet for two separate 1 gallons brews. And I am sure you can split it up even more if you do starters. I've heard kveik can express more fruity characters if you do a low pitch count but I havent experimented with that.
@@TheBruSho nice nice man, thanks dude! Cheers!
Try backsweetening with Allulose
This sounds amazing! And a great gluten free option! 🍏🍺
Gotta do something for my GF people!
killer vid braj!
Thank you bro! 🍏
Sounds great! :D
Would love to see a Behind the Scenes of your editing process! I long for these crispy, well shot videos - I just want some of my own 😭
Hahah nothing special or too fancy here. Just using a nice tripod and taking my time. It’s always my favorite part to shoot the beauty shots after all that hard work making it.
@@TheBruSho link to tripod?
@@JusBrewing I have a manfrotto with a fluid head. but brand doesn't matter its the fluid head that counts!
looks delicious!
It is I’ll bring you a bottle some time!
I completely love your channel. It is of such high quality. One question: You talked about a "cool" place. But how cool is cool? Thanks in advance. :)
Thank you! And like 67F (19c) or just below room temp. Luckily kveik yeast is pretty forgiving so if you ferment a little warmer than that it’s not a bad thing
@@TheBruSho Thanks a lot! Keep up the good work!
Hi, I am struggling with the nutrients. I can only get my hands on DAP. Will this suffice or is Fermaid O needed? Is it possible to switch Fermaid O with something else? Thanks in advance!
@@miguelvissers1941 hey! DAP only is totally fine. Or if you can find “Yeast Nutrient” sold at home brew stores or online it sometimes has more than just DAP in it. Check the labels. But worst case just use DAP and you should be good
@@TheBruSho Hey! Thanks for your quick answer once again. I'll look for some nutrients then. 👍
Tried this one, fermentation is over. Thank you for the video! Question, as a never used to brew something hazy. Do you rack before bottling ? I do not have a keg. I assume NO clearing agent as the hazyness will go away. I used a carboy and hops are still on the top. I m wandering if hops are still in suspension because fermentation is not entirely over or it is just because of the carboy.
It might be a good idea to rack into a bottling bucket before bottling just to minimize the hops in your bottles. But yeah definitely no clarifier if you want it to stay hazy. Not sure about the hops floating in relation to fermentation, I guess just take a gravity reading to be sure
Great video as always; was wondering if you were to bottle this, would you just add more apple cider after fermentation right before bottling (to kick off fermentation in the bottle)? If so, for your 1 gallon batch how much cider would you add/how would you determine that?
That’s a great question. And unfortunately I haven’t done that so I can’t say for sure. You could probably consult a priming calculator and find how much sugar you need and try to calculate how much juice is needed based on how much sugar it has. Maybe there are other resources out there, sorry I don’t have more info. Maybe ask TheBruSho discord, lots of knowledgeable people there.
Knowing what you know now, is using 11g of Kveik too much? The pitching rate on the packet says 0.5-1g/L which is like 1.9 g/Gallon - 3.7g/Gallon
I'm trying to make multiple batches and would like to get multiple 1 gallon batches fermenting out of 1 packet of Kveik
I've also seen that underpitching Kveik is better
Thanks for your vids!
Can you make natural carbonation with sugar and in beer bottles? Another question can be asked before fermenting the citrus hops.
One of the recipes I've been looking to try, nice one! ^^;
On a side note: you can't measure final gravity with refractometer. Alcohol distorts the reading.
Thanks! And yeah I know that’s why I use a calculator to convert the reading, haven’t had any issues getting accurate readings that way
I made this recipe.
The yeast started working within an hour at 25° then into the chamber at 20°C and was very busy for 4 days.
It has now dramatically reduced bubbling.
I assume it's grand to leave it in situ for a week before bottling?
I'm planning to do something similar with Saaz and a Belgian yeast. Might steep some grains to get some sweetness as well.
That sounds very interesting you will have to tell me how it comes out!
A question if I make 20 liters, what do I have to add 56 grams of hops? At what time is it added, and also how much sugar for natural carbonation would you add per liter, thanks
I'm planning to make this with my apples and home grown hops once they mature. Since I'm using my raw air dried hops how do I keep bad yeast/bacteria out when adding to the ferment? Is there a way to sterilize the hops? Perhaps dry them on low in the oven? I've done cider and wine several times but new to beers etc. Also how many oz of loose hops?
Never had a hopped cider, so directly gonna make one myself if it's this easy!! How would you change the amount of hops if you would only have "normal" Citra..? Or what is a general amount per litre you would dry hop a cider with?? Cheers
I think with cryo hops you use about half as much as normal hops. So I would double it. And generally it’s up to your preference on how much to use but I think you want to keep it under 8g/L. Any more than that and I think you’ll see diminishing returns.
I didn't think that camped would prevent brewers yeast from kicking back up.
Nice video. I've been wanting to do a hazy cider as well. Have you ever played with the water chemistry with a cider? Would be interesting to throw some calcium chloride in there to smooth it out.
That’s a great idea, I’ve never messed with cider water chem but I think your right it would add to the mouthfeel. I’ll try it out Thanks!
CLOUT
Hahah isn’t that what it’s really all about LOL
I added 0.25oz Citra Hops to 1 gallon Fresh Pressed Apple Juice, would it be a BAD idea to add in Apple Flavoring Extract?
I am new to homebrewing and have enjoyed watching all your videos. You explain everything very well. I plan to try this recipe this week. Though "brew day" is quite simple, I have a question about bottle conditioning (not set up for kegging yet). Can I use a dextrose tablet in each bottle similar to bottling a beer? Appreciate any assistance.
Yeah that can definitely work in a pinch. I tend to prefer to use a priming calc but I used to use those and they work fine
@@TheBruSho Thank you for your opinion. I have extra dextrose tablets from a kit & figured this could be a way to use them. I will research a priming calculator for cider and use that in the future.
Trent, I made 1.5 gallon batch of the cider. I'm planning to bottle it on Wednesday but have another question. I have a 64oz pressurized growler & wondered if I could force carbonate the cider in it? I would have carbonate at a lower psi (about 20) for a longer time. Do you think this will work? Thanks for your opinion.
@@TheBruSho Trent, the cider turned out really good. It hit the ABV I was shooting for & can't wait to try it again.
With the apple juice, does it need to be from concentrate or NOT from concentrated . Not sure which one you are using in the videos as we get different brands here in Ireland
If I were to scale it up to 3 gallons should I tripple the yeast and nutrients as well? Sounds like a great recipe, I'll have some in the kegeragor for Christmas parties!
Yea probably a good idea, and that sounds like an awesome Christmas party
Should the yeast nutrient be sanitized in some way before adding to the cider? I think when brewing beer I see a lot of people throw the yeast nutrient in the boil to sanitize it, but since there is no boil with this cider, is there another way you sanitize the yeast nutrient or is it ok to just throw it in?
forget Omega Labs Voss liquid yeast. It is a monster!
Is it alright to dry hop using hops that have not been freeze dried? Or would I have to make a hop tea instead of dry hopping?
Do you think that half a package of the yeast would be sufficient?
Is there a website or formula that you would recommend on how much sugar should be added to the 1 gallon batch of this cider in order to bottle condition it properly. Thanks again for your help.
Brewers Friend has a great free priming sugar calculator. Check it out!
Thanks man!
This looks good and if tastes anything like the Ping Pong cider from Shackbury/Modern Times, I am in. Does anyone know if you bottle condition with Kveik if it is faster than with ale yeast? I think this would also be interesting to try this with a French Saison yeast.
Yeah I have made ciders with French saison and I always like how they came out. First time using kveik on a cider though and I was very pleased!
How many days into fermentation did you add the hops?
Have you tried the new Vista hop?
Hello, at what time do you add the hops and how many grams do you add, and also for sugar priming, and also the carbonation how much do you add
Add hops during fermentation and use a priming calculator for how much sugar to add (and watch my video on bottling)
@@TheBruSho You have to add the hops at the beginning of fermentation and throw it away, you don't have to clean it or anything so that it doesn't get contaminated, and regarding the sugar to bottle, how much do you usually put in your priming? And what program is used to calculate sugar and how is it
Hey mate just Subbed great stuff !
I brewed a hazy last year or maybe the year before on my Channel "Patrick Hazy" with a experimental hop now its called Lotus still my go to cider hop any way I have one on tap all the time now with a seltzer for the non beer folk. cheers to yo mate
Hey! Thanks so much! I saw your video when researching for this one, great vid! I love hopped ciders now so much, will be brewing other variations on this again soon!
how did you calculate your yeast pitch rate? I am looking into making some sort of a cider with ale yeast- but I am worried about the pitch rate, or maybe it isn't as big of an issue with quick ciders as it is with beer? great video.
It’s important to minimize off flavors but don’t stress over it. I usually consult a yeast pitch calculator. There’s some free ones online. But in most cases a packet of dry yeast can do a 5 gallon batch of a regular gravity brew
@@TheBruSho what are your thoughts on adding a gallon of pineapple purée to 4 gallons of apple juice and then following your directions with Kviek and dry hopping 2 oz of cryo citra? Your videos really have me excited to explore fun cider experiments.
@@LouB3rt that could be great. I find pineapple can add a good bit of acidity. But just taste and see if you need to back sweeten to your liking!
If you are going to bottle condition this, would you stir the yeast that fell to the bottom of the fermenter before adding priming sugar (to ensure you have yeast to condition the bottles) or should there be enough yeast in suspension post fermentation already (without the need to stir the yeast that fell to the bottom of the fermenter) to take care of bottle conditioning this cider? Thank you!
There should be plenty in there without stirring for bottle conditioning. I would say don’t stir
Thank you!
Knowing what you know now, is using 11g of Kveik too much? The pitching rate on the packet says 0.5-1g/L which is like 1.9 g/Gallon - 3.7g/Gallon
I'm trying to make multiple batches and would like to get multiple 1 gallon batches fermenting out of 1 packet of Kveik
Yeah probably over pitched here. I bet you could get away with one packet for 5 gallons. Kveik does well with lower pitch rates
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Thanks cheers! 🍻
Cuanto lúpulo echarías 10 litros
Im brewing a cider with some ale yeast I had from a previous brew. I don't have a keg tho so I think i want to back sweet a little with stevia, you have any thoughts on that?
That would definitely work, as long as you don’t mind the stevia flavor. Any non sugar sweetener would work for backsweetening without the need for stabilizing
Hi ! Do you put all the yeast (11g) for only one gallon ? Or less ? Thanks a lot !
I think on this I only used half a packet. But always good to consult a yeast pitch calculator
@@TheBruSho thank you !
Pitched 1g/1 gallon of kveik voss. Perfect fermentation. Added Goferm too. Yeast cells multiply. In general (consult the instructions) a full packet of yeast is for 5 gallons.
What size keg do you use for your small batches? I’ve only bottled and would like to switch to kegging but don’t know if I can use a 5 gal keg for a small batch.
The small one I have is 2.5gal and it’s perfect for small batches! I can’t recommend getting a small one enough
@@TheBruSho thanks!
hey ! how can you backsweet and bottle after ? if i stabilize with potasium-sorbate, the yeast won't carbonate in the bottle ? im wondering how can i do that. thanks for the help!
You are absolutely right, you cant stabilize and still have it fizzy in bottle conditioning. But you can try using non-fermentable sugars to backsweeten the cider before bottling. Issue is finding a sweetner you like
would it be possible, for exemple, to backsweet with concentrate apple juice, bottle it up and monitor the carbonation and than, when it reaches a level i like, put it in the fridge ? @@TheBruSho
@@marieashfield1807 that is a very risky move and can lead to bottle bombs. Plus the sugar will just get fermented out and leave it dry again. If you want it backsweetened and carbonated the best option is to keg it or do what I said before with a sweetener of choice
My cider never has head like that. Wonder how you did that
Yeah I was pretty surprised too. I wonder if it has something to do with the hops? No idea but looked great photographing it
Caseade
Did you use the whole pack of Kviek?
I think I only used half, but good idea to consult a yeast pitch calculator online when you brew
Is this gluten free?
Yes just make sure the yeast you use is GF. kveiks tend to say on packaging if they are or not
Didn't citra have a mango flavor?
I always get more citrus flavor, leaning more orange but there are a ton of other flavors there. I could see mango being one of them
@@TheBruSho I have to brew again with it now
My GF friends drink water when I drink beer.
Time to make hard seltzer I guess ha
few facts, much bla bla bla.