Hey mate, awesome and helpful video! Keen to give this a try. Just wondering if its possible just to cold crash the brew to stop fermentation rather that the citric acid and campden tablet?
Hey if you cold crashed and then kept it cold there is probably a good chance that it wouldn't ferment much more, especially if you finish the keg quickly. But for us especially as we are currently in lockdown a keg lasts about 2 months and for me I didn't want the beer to slowly ferment during that time.
This video is just what i was after. I have tried the NZ Crumble Cider in a can but didn't fancy spending $100 on a case! Being a brewer this seemed a better option. One question I had, with the steeping of oats I'm not sure whether the oats are just soaked and the juices used or do you actually put in the softened oats?
Sorry that wasn't clearer, the oats get thrown out after . In the last few batches I have actually not used oats at all, and found it just not to be worth the added effort
Hey mate it is as follows: 20L apple juice 700g brown sugar 1 tsp yeast nutrient 1 packet safal cider yeast and then after fermentation to kill the yeast: 4 Campden tablets 4g Sorbic acid in 250ml of the cider Spice mix: 700g oats 2L apple juice concentrated down to 1 L by boiling 1.5 tbsp cinnamon 1 tbsp of vanilla extract 1 tsp cardamon 1tsp nutmeg 1tsp cloves
@@jackeladventures1419 Looks like you missed the brown sugar and the sorbic acid and campden tablets. How much brown sugar did you put in? How much of the sorbic and campden tablets? Dissolved in how much water?
Hey, I ended up on your channel for the first time and got to say: Great content! I am planning to brew my first cider soon and your statement about the SG being 1.010 got me wondering. Wouldn’t you expect a cider based on apple juice and brown sugar to go completely dry? Is there any reason yours didn’t go to 1.000?
Hey mate appreciate you checking it out. you are correct this cider would have reached 1.000 based on the ingredients. The reason it didn't is that i transferred it and killed the yeast before it had finished fully fermenting.
Just chucked it in, it meant we had a tiny bit of spices in each glass but was not a big deal for us. Using things like whole Cloves and cinnamon sticks and straining them out before kegging would be the way I’d go if I was entering this in a comp
interesting, you can use any kind of juice as long as it's pasteurized, so it cant be raw or anything like that. I used basic apple juice that was on sale in the supermarket .
Hey mate, awesome and helpful video! Keen to give this a try. Just wondering if its possible just to cold crash the brew to stop fermentation rather that the citric acid and campden tablet?
Hey if you cold crashed and then kept it cold there is probably a good chance that it wouldn't ferment much more, especially if you finish the keg quickly.
But for us especially as we are currently in lockdown a keg lasts about 2 months and for me I didn't want the beer to slowly ferment during that time.
@@jackeladventures1419 makes sense! Appreciate the reply.
This video is just what i was after. I have tried the NZ Crumble Cider in a can but didn't fancy spending $100 on a case!
Being a brewer this seemed a better option.
One question I had, with the steeping of oats I'm not sure whether the oats are just soaked and the juices used or do you actually put in the softened oats?
Sorry that wasn't clearer, the oats get thrown out after .
In the last few batches I have actually not used oats at all, and found it just not to be worth the added effort
Nice video! Have you tried toasting the oats to get even more of the crumble taste?
I haven't out of pure laziness but from my readings on toasted oats, I think it would go really well in this recipe
Great video mate what was your full recipe
Hey mate it is as follows:
20L apple juice
700g brown sugar
1 tsp yeast nutrient
1 packet safal cider yeast
and then after fermentation
to kill the yeast:
4 Campden tablets
4g Sorbic acid
in 250ml of the cider
Spice mix:
700g oats
2L apple juice concentrated down to 1 L by boiling
1.5 tbsp cinnamon
1 tbsp of vanilla extract
1 tsp cardamon
1tsp nutmeg
1tsp cloves
Terrific work! Can't wait to have a taste...
@@jackeladventures1419 Looks like you missed the brown sugar and the sorbic acid and campden tablets. How much brown sugar did you put in? How much of the sorbic and campden tablets? Dissolved in how much water?
@@rtf41 sorry updated now
Hey, I ended up on your channel for the first time and got to say: Great content!
I am planning to brew my first cider soon and your statement about the SG being 1.010 got me wondering. Wouldn’t you expect a cider based on apple juice and brown sugar to go completely dry? Is there any reason yours didn’t go to 1.000?
Hey mate appreciate you checking it out.
you are correct this cider would have reached 1.000 based on the ingredients. The reason it didn't is that i transferred it and killed the yeast before it had finished fully fermenting.
When you say steep your spice mix in the apple juice, did you steep it in a grain bag/hop bag or just throw it all in?
Just chucked it in, it meant we had a tiny bit of spices in each glass but was not a big deal for us. Using things like whole
Cloves and cinnamon sticks and straining them out before kegging would be the way I’d go if I was entering this in a comp
@@jackeladventures1419 sweet! Thanks for the tip
Question about the apple juice. I was told to only use apple cider, and not apple juice.. What apple juice did you use here?
interesting, you can use any kind of juice as long as it's pasteurized, so it cant be raw or anything like that. I used basic apple juice that was on sale in the supermarket .