Craig, im baffled how your FG could be 0.005, if you do the calculation on that (OG-FG)x131=%ABV you get an answer of about 140.825% ABV. lol, i'm not trying to cause a stir or anything i just thought i would point that out :)
thanks yours looks good I put some in the frig and after I killed the yeast Iput som away and forgot about it I plulled it out today and it was clear ,wow . keep on brewing
Just to clarify, I am absolutely certain your beer didn't come out to a final gravity of 0.005. You meant to say 0.995. I know you know the difference, but didn't want to confuse anyone who didn't know better. I love your videos, man, keep up the good work!
For the cider you did Craig, i just did one sg was 1.080 fg was 0.994 so it's 11.4 abv. The next i will do is to use a youngs cider yeast and not use any sugar but to put in some pectolase, malic acid and tanin. I will age it also.
Hi Craig, I have just got into brewing and stumbled on your videos. Thanks to you I have moved along very quicky and now share many a bottle with my family and friends. Have you ever come across Solum and Grundy Wines? 7 days start to finish and all you add is water (and the usual provided suplimants) very tasty and full bodied. Keep the videos coming :)
hey thanks for making this video could you tell me if this gives you the same effect as drinking a 11 percent beer? will you get drunk off it? please let me know thanks and how long did you let it sit for? before you drank it?
I would like to know how you got able to get your cider that much lucid! Mine's all cloudy, but still drinkable... I've been using some Rougemont McIntosh juice. Should I just let de cider decandate?
@louisshore89 Also, you probably want to rack your wine after two weeks, tops. By then, you'll want to get the wine off the dregs. By keeping the wine on it's dregs for too long, the wine will be nasty. I saw one guy on YT taste honey wine he made. But, he left it to sit on it's dregs for 6 months! He didn't rack it at all, and wondered why it tasted like garbage water.
You can rack by using a syphon, or just by pouring the wine into another container, being careful to leave the dregs behind.
@louisshore89 Fermentation is complete when it is observed that bubbles stop rising to the top.
After fermentation is complete, you seperate the wine from it's dregs and lees. The term used for this process is "racking".
However, you don't have to wait until fermentation comes to a complete halt before you rack for the first time, because fermentation takes about a month to finish for any brew. Towards the last two or three weeks, it's just harder to see becuase it slows down so much.
Hey Craig I got a batch of this going now. I used natural yeast I cultured from blueberry's I let set in sugar water. How long should I let is ferment?
This comment has received too many negative votesshow
Then you should acknowledge in your videos that you're catering to trailer trash who just want a buzz from the cheapest bilge water they can make.
Have you actually ever even HAD a decent bottle of hard cider before? I'm guessing if you'd actually tried something from Farnum Hill, you'd never settle for drinking that alco-swill.
@Litawyn You miss the point. Elite home brewing is not for everyone. I won't get into the old "home brew snob" argument again. Been there, done that with beer. Not here to conquer the cider argument too. I appreciate your passion for hard cider. How about making some videos to take people to the next level, instead of insulting those who aspire to brew something for the first time, without becoming an apple tree and yeast expert. This is "Easy Home Brewing". The ratings on the vids speak. Sorry.
@CraigTube I checked on line for an apple orchard in my area. There is one, opened once a year for picking. $3 a pound for apples, they don't say what kind. I asked my wife if we could grow some apple trees, she is nervous about the space in our yard, and if I would be alive by the time they grew apples. :) C'mon dude.
@Litawyn Hmmm, by some of the messages I get from other countries, you are incorrect my friend. And not everyone wants to start ordering stuff on line just to make some hooch. Ya dig?
So with my last comment i asked about brita filtering the cider afterwards. surprisingly enough it did not clog the filter what so ever, Now i taste tested between filtered and non filtered. Non filtered of course tasted a little yeasty and a little sweet. Filtered tasted well......like wine. give it a shot try a little and compare
@jerb4242 Oh man, that's a tough one. I think it would probably clog up your Brita real quick, but I have no idea what it will do to the cider. You let me know when you try it. :)
Hi Craig, Great video. You made home brewing look so easy I had to try it. I made a demijohn of Hard Cider using your raisin / date yeast enhancer trick yesterday and it's bubbling away like crazy. Can't wait to see how it turns out. Thanks a lot for your brilliant, easy to follow Videos. Keep up the good work. Cheers & Beers :)
Hey Craig i finished mine 3 days ago..it looks like orange juice now...do you think 2 weeks of fermentation will be a fair amount of time?also i didnt put any kind of yeast nutrient so ill let you know how it turns out. Cheers!
@CraigTube Just took enough out of the carboy to test it with my hydrometer. its floating around the beer marks now where it was when i started it was in the dessert wine. I tasted it and its got a good taste so ill probably put it in the freezer tomorrow then bottle it next week.
Craig, I liked the video. I have been brewing for a long time. What you made is apple wine. Hard cider, applejack, and apple brandy are just a little stronger. Still, very intertaining. Thanks. Lee
Great video!! I decided to try it myself, I used 23liters of 1/2 macintosh, 1/2 golden delicous apple juice, roughly 2 kg's of brewers sugar (original SG of 1100), used some yeast starter, and the lalvin brand wine yeast K1-V1116. Here is my question: how much sugar should I put into a 2L bottle for carbonation?
@mrgavf I'm thinking about two tbsp. That's just a guess, but it's a good starting point. You can always add more later. I've never used two L bottles. You could try more and just release it if it's too carbonated. I wish I had more info in this. Good luck.
rougemont is the apple juice im using for my cider that im currently brewing ! do you live in ontario by chance? oh , and i read that rougemont makes there juice from macantosh apples
How long should you age home cider? One other question, I see you use plastic containers for brewing, Aren't you afraid of BPA? Or do you check for that? specially for fermenting over long periods of time
@Zygotepro All of the plastic is concidered food grade, so I don't worry about it. I wouldn't age it too long, since there's no preservatives. Keep it in the fridge, and drink it once it's clear.
Shall I just use the juice or also add the pulp I am thinking will I ruin it killing wild yeasts by boiling, I must do some research Craig! that little bopok I sent you has a cider receipe in it, I think I need to do some research
@sandydogy It doesn't say anything about boiling them in that book. I think if you sanitize your equipment you should be fine. I've never done it tho, so do some more research. You should make a video! :)
I love your video's I have just picked nearly 60 pounds of wild apples today and I am going to have a go at making hard apple cider by using a a juicer to extract the juice, at the moment I have no ther way of crushing the apples Thanks Craig
Ian in the UK the one who did "Thanks to Craig video" I am sure you will remember me I will do more research and have a go at it theres loads of wild apples round here all free
@CraigTube I am unsure to boil the juice I extract to kill off bacteria or just juice the apples and add sugar and yeast I was thinking of using ale yeast and adding sugar to around 1040 og as I just want a cider that is not to strong
@sandydogy do not boil the juice! it will ruin the taste of your cider,it will give it a funky baked apple off taste. you better wash em with sulphite solution before juicing or juice them and throw in 1 campden tablet per gallon of juice and pitch yeast after a day or 2. both will be fine to kill off bacteria.
by wild apples, do you mean crab apples? your cider won't be much good if it is made of 100% crab apples. you are going to need sweet desert apples too
I Have had a go at it today used a juicer took ages to extract a gallon of juice, I think I need a fruit press to be honest! I just did it guess work extracted a gallon of apple juice of wild apples cooking apples I used bit sour but I added sugar and wine yeast so I will see how it turns out first time its an experiment
@sandydogy if the apples you picked are nice to eat they are probably not crabs and it should make some nice cider. you probably won't need to add sugar for an og of 1040, i got 1055 once and the apples were not even overly sweet!
and yes do some research, there is tons of excellent info out on the web especially on UK based sites :-) they know their cider lol!
good luck with processing 60# of apples with your juicer!
and drink up thy zider! (also a fun song by the wurzels search you tube)
@andre25121968 its all guess work as I have never made any to be honest wher me and my gf take the dog there is loads of apple trees crap cookers everything so its all guess work if it fails I need to ask why, a juicer is hard work took me ages to extract a gallon and the pulp was very wet which makes me think I would be better off pressing the apples if I had the equipment
@sandydogy it is hard to say how it will turn out but if the juice is drinkable and sweet with a nice sour bite ( i mean not headshrinking sour but nice lol ) it is very likely that your cider will turn out fine.
@andre25121968 tell me if I am wrong but if I add a campden tablet the add yeast my yeast will not work as this ills any yeast? when I make wine I add campden tablet at the end to kill the yeast so surely if I add them to kol wild yeasts then my yeast will not work either?
@sandydogy it should be fine if you add your yeast a day or 2 after the campden tabs but personally i wash the apples in a sulphite solution before juicing.
i only make small batches as i use a juicer too and i have to buy my apples ,i have a philips juicer and i'm pretty happy with the ammount of juice i get. the pulp comes out pretty dry.
if i got my apples for free i would build a press, you can find plans for it on the web
or rent a mill and press at my homebrew store (yes, it's awesome!)
Brilliant vid Craig, I thought the adding of the extra cup of sugar in the original was pure entertainment, keep up the great work, going to get back into the homebrew, its been a while and I cant remember why I stopped, Cheers Mate!
Hey Craig love the videos..i just bought a mr. beer kit and was wondering if there is a website with more refills than just the few they have on mr.beer.com..keep up the great videos!
Hey Craig I just tasted my Hard Cider...I figured it was ready when I noticed that it wasnt fermenting as much. This was over a 4 day period. I added two cups of confectioners sugar to mine. When I tasted it...it tasted like Champange. I figured it was because the yeast I was using was Dry Yeast and therefore I got a dry tasting Cider. Oh well were real men over here and believe me it wont last a day in this house. Now that I know how to go about it i'll probably use a different yeast.
Hey Craig i've been posting on all your clips! I wanted to tell you that im working on making Hard Cider now I just added 2 cups of Confectioner's Sugar instead of Corn Sugar. It's fermenting nice just like in the video. Got to wait till next monday to find out how how it will taste. Im thinking about doing this with some off brand fruit drinks I can get in the dollar store. Thanks Again man. Oh btw on another post I asked you how much priming sugar should I place in a 2 liter container?
Hey Craig, awesome. Can't wait to see how the Sierra Nevada clone turns out. It is one of my favorites, and what I based my PaleAle on (which is a local favorite and one I want to enter into competition).
My take on the hard cider is to use Edworts recipe, with the Montrachet yeast, and when done, freeze it. Reduce a 5 gallon batch to 1 gallon. Age that for 6 months or more. It becomes a true liquor. The best I've ever tried.
Thanks for all you do. Wish I had more space to respond in.
Hi Craig. Been enjoying your vids. Im a complete nube to home brew but have been doing a lot of research. I'm going to be making some Blackrock cider and just deciding what type of fermenter to bye. Is it possible to use a bucket type fermenter for cider? Or will that have too much air space at the top. You used a carboy which doesnt have much room at top but they are harder and more costly to get here in New zealand. Any help appreciated.
Hey Craig we've been making hard cider in upstate New York for years and years. I recommend you try to find some fresh pressed cider in season and definitely try adding maple syrup or raisins in lieu of the additional sugar.
I made my first batch of Hard Apple Cider following your steps, and adding the gelatin. I waited for the funny baloon to deflate totally, racked into a second jug, and after letting it clear for a few days took an initial taste. To be honest I was not very impressed, it seemed very yeasty, and very dry for my taste at least. Maybe that is normal for HACider, not sure. I placed the rest in coopers bottles and has been in the fridge, will taste in a few days. I'm hoping for an improvement.
Hi Craig. Great video. Like the way it ended. Classic. Hey I have a question for you. What is your preference for taking notes on your brew days. Do you? Any advice in terms of using some of those computer software? By the way I brewed my Wheat "Lemon beer"... will rack into secondary fermenter this wekend. and should be done soon. Will send pictures...That's all for now. Keep up the great work.
i made this about a month back. i used 3k of cane sugar ,bread yeast ,carton apple juice and 25 ltrs of water. ended up about 12 % alcohol .Didnt taste all that great , still very sweet . not yeasty but very cloudy. still waiting for that to clear, used finnings in some bottles. still waiting there too. it will come good in afew weeks
this stuff can get you drunk but i think its always going to be inmate brew.
Fermentation is really cool. I just got real close to my jugs of 'juice wine' put a back light to see if I could see if they were still going because that foaming action on top had stopped and was shrinking.. WOW! lots of bubble and noise if you listen.
@threeque I'm not even going to bother with an airlock anymore. Just using the lid with the hole for the airlock, and some saran wrap with a pin hole in it. I usually just listen and when I hear no more fizzing, it's time to clear it and drink er.
Yup, I have fallen in love with the whole idea. I have a question about controlling sweetness? Can you get to know your yeast and sugar amounts, eventually cut short the fermentation to retain some sweetness. Seems like it's a balance between amount of sugar you put in, amount of yeast, type of yeast and amount of time you let it ferment. Do you let it ferment until she stops always? Controlling your sugar amount. What is the balance? Experimenting will tell me, but some tips upfront will help.
@threeque Mine always ferment completely. Really all it is, is the type of yeast you use. The amount won't change the sweetness, but adding more sugar might because most yeasts will die of alcohol poisoning after a certain point, and if there's more sugar still there, it will be left. I've had great sucess with just plain ale yeast, Cooper's for example. When I don't have any of that lying round, I still throw in the baker's yeast. It works really well, as long as you let it settle and clear.
@CraigTube If you use, say, champaign yeast, you will not have any sweetness because it is made more for high alcohol tolerance, and will eat until there's no sugar of any kind left at all.
@threeque You need to stabilize the cider with potassium sorbate after fermentation and then you can sweeten without it re fermenting. I use apple juice concentrate as this ramps up the apple flavor. You won't be able to bottle condition but back sweetening makes a big difference in drinkability .
@yartp Thanks. Where can you get the potassium sorbate? Apple Juice concentrate? I am hoping to do this enough to develop a formula so I can tweak to perfection and repeat. Why can't I bottle condition? Whats bottle conditioning? Aging?
@threeque Potassium sorbate which is also called wine stabilizer should be found anywhere wine making supplies are sold. Apple juice concentrate is with the frozen juice concentrates. When you add the stabilizer it prevents any further fermentation. If you try to bottle cider that has had stabilizer added it will never carbonate. Any sugar added never gets fermented.
@yartp Hey. Just thought I better explain my questions. I actually know what apple juice concentrate is. I read your post wrong. Thought you were saying that you were using an apple concentrate that already contained p.s. and added that to stop the yeast! LOL. You must have thought Canadians didn't have concentrate.
@threeque You threw me off on that one. The best cider I've made is just taking apple juice, no additional sugar, fermented with ale yeast, stabilized and back sweetened with the equivalent of about 750ml of frozen apple concentrate for 19 liters. Having kegs I was able to force carb. I've done batches with additional sugar to bump the gravity up but they turn out like cheap wine. I just want something like plain English cider.
@yartp Sounds great. So many ways to play around with this pass time. I have two small battles going right now. I don't have any balloons and some how did not feel right about putting a condom on my bottle necks, so I used latex gloves. I pulled them down to have just one finger as the chamber. So now my two bottles are flipping the finger. I like to think they are flipping off TSA Mike. No offense Mike.
@threeque I'll just barely thread the cap back on the juice and roll with that. I'd aim for just getting a slight amount of positive pressure in the jug.
@yartp Not sure if my post made it. Why doe it do that once in a while? So annoying to have typed a long post then hit send and nothing. Typing lost. Anyways, just wanted to assure you I know what apple juice concentrate is and where to get it! LOL. I thought you meant your were adding it because it contained potassium sorbate and used it because it stopped the yeast AND tasted good to boot.
@jonnyboy1908 You can bottle it just like beer, even with the priming sugar to carbonate it if you want. Either way, it will clear on its own. You can use gelatin to clear it, and that would be done before you bottle and will happen faster than just leaving it. PM me for more info about that.
Craig, just to make it clear. I enjoy your vids, but do you really think people are going to buy a CraigTube shirt? Word of advice, make a Craig brew recipe, and make a good logo. People will buy the shit out of a good logo. Just a thought.
As always good video, man. I lost my job, so going to have to put my start to brewin my own stuff to a halt. Hopefully I'll find something soon and start.
If you're wondering about yeasts, and sugars for your hard cider I'd like to refer you to homebrewtalk forums. At their homepage scroll down to their cider forum (It's a long way down) and click on it. There is a post at the top of the list called:Results from juice, yeast and sugar experiments.
Hi Craig, I made a batch of hard cider with 1/2 kg of brown sugar with coopers ale yeast and I can confirm you can hit high alcohol content.... my batch came out at just under 12% and prefer the coppers ale yeast over champagne yeast. I have a 5 gallon batch of hard cider fermenting right now.
great video Craig! man i love watching your stuff. you really understand how to take your time and explain everything out.don't let them other guys get you down. they are just bashing on you to try to make you tube partner... keep on keepin on Craig you tube loves you man
Craig...there should be many more of people like you in the world...your aces buddy! Thanks for the rollercoaster ride at the end of the video.... I don't recall seeing the santa video or the collaboration of you playing the instruments at once..looks like you had some fun with those..cheers man!
Not to be vulgar dude, but you ARE the fucking shit. I've watched every video on your channel, out of order, but still enjoyed every one of them and look forward to the next. Nice and long so I can drink a few while I'm learning. And maybe I missed this as I was usually drinking, but how do I get a friggin shirt?
Made my first batch of home brew (from a kit) thanks to you Craig. I wouldn't have tried if you weren't here with all your videos about extract brewing. It's in the bottles now and I can't wait to taste it.
@Pantoffelsalade Man this is the story of this chanel , there are so many of us that where unsure of how to , These videos have guided us into something great.... Home made BEER!
@Intoxilyzer5000 Indeed, the all-grain is way to terrifying when you haven't tried it before. Maybe I'll do that one day, but I'll stick with extract for now. Again, Craig made it happen. Thanks alot!
I just gave this a thumbs up and noticed you have 2 thumbs down! No guessing who they are from. It's a shame one of them don't allow ratings on their channels eh? He can give it out but he can't take it. And it's petty there is absolutly no reason to rate this down!
I did a batch of hard cider by taking pure apple juice (wich had enough sugar in it to get up to about 7% alcohol) and adding the lalvin ec 1118. But when it had fermented and cleard it had a sulfuric smell to it. Im not sure if its the protein or something like that, but how do you prevent it from smelling like that? it tastes really good but it smells sulfuric. Please help
@ostmash See if Lalvin offers a data sheet for their yeast, it might provide some information explaining your sulfur. I'll further reinforce your success with just using straight juice. I'm finding the more sugar added the less apple flavor there is. I'll stablize and back sweeten with juice concentrate and can't get the drinkibilty from juice boosted with sugar that I do with straight juice.
@ostmash Lalvin does have a data sheet, sulphur production is stated as "Average". The optimal tempt range is 15-25C (59-77F), if you feremented at the higher end it may have an affect on s02 production.
PS. If people did their research and knew the history of yeast and alcohol, they would never talk down about using bakers yeast. Long live the poor man's tonic! I've made mead from bakers yeast with good results.
Hard Cider is great, i made a 5 gallon batch last year, turned out strong. so strong i slipped and broke my ankle....just a story i wanted to share., thanks for the videos Craig!
Hey Craig, great video really great. Loved the lantern shot. I have done that more than once! Nothing wrong with making wine from juice. Nothing wrong with sweet alcohol drinks! I made a Cranberry wine after seeing your vids. It was delicious until It tried to clear it with my own improvised technique of using gelatin. I need to find out how to do that properly from you or WeirdBeer. Got to love having a nice drink without all the taxes. Cheers!
You know something? I really appreciate your vids, effort, and starting myself in the true love for beer and for starting myself in home brewing. Rock on Craig!!!
Your the man craig, another great vid . The bad news, had my first failed batch 5th gen bakers yeast cidar, Ohwell I was careless and it got infected and I lost 1.50$. I'll just have to do it agian!! CHEERS!!
@flatliner35 When you do it, definitely listen to Craig's advice as far as yeast. I botched my first attempt at it because of champagne yeast. It was mouth puckeringly dry.
Just made some hard apple cider, no air-lock though had to use a condom lol
Danbonner20 2 weeks ago
Hey Craig have you tried using the egg white fining method, I've used it myself and it has produced some pretty nice clarity in my wine?
beerisyummyyumyum 1 month ago
Craig, im baffled how your FG could be 0.005, if you do the calculation on that (OG-FG)x131=%ABV you get an answer of about 140.825% ABV. lol, i'm not trying to cause a stir or anything i just thought i would point that out :)
bigniall666 1 month ago
thanks yours looks good I put some in the frig and after I killed the yeast Iput som away and forgot about it I plulled it out today and it was clear ,wow . keep on brewing
bearclaw336 3 months ago
0.005? I wouldnt mind 140% alchohol ;)
chrisftw92 4 months ago
@chrisftw92 sorry dude, only saw your post after i wrote my comment
bigniall666 1 month ago
Just to clarify, I am absolutely certain your beer didn't come out to a final gravity of 0.005. You meant to say 0.995. I know you know the difference, but didn't want to confuse anyone who didn't know better. I love your videos, man, keep up the good work!
moredoughnuts01 4 months ago
This has been flagged as spam show
@moredoughnuts01 sorry dude, only saw your post after i wrote my comment
bigniall666 1 month ago
For the cider you did Craig, i just did one sg was 1.080 fg was 0.994 so it's 11.4 abv. The next i will do is to use a youngs cider yeast and not use any sugar but to put in some pectolase, malic acid and tanin. I will age it also.
GrimbletonGB 4 months ago
Lol did you hear what i heard at 7:00? Redtube shirts!
gove76 4 months ago
how long should you let it ferment for???
NickBrunisch 5 months ago
@NickBrunisch It takes a couple of weeks, but you have to watch for bubbles. No bubbles means it's done.
CraigTube 5 months ago
@CraigTube ok great thanks i already have my second batch on cheers
NickBrunisch 5 months ago
Hi Craig, I have just got into brewing and stumbled on your videos. Thanks to you I have moved along very quicky and now share many a bottle with my family and friends. Have you ever come across Solum and Grundy Wines? 7 days start to finish and all you add is water (and the usual provided suplimants) very tasty and full bodied. Keep the videos coming :)
chumowski 5 months ago
hey thanks for making this video could you tell me if this gives you the same effect as drinking a 11 percent beer? will you get drunk off it? please let me know thanks and how long did you let it sit for? before you drank it?
NickBrunisch 5 months ago
@NickBrunisch This is an alcoholic beverage, you will get drunk if you want to.
BobMcCob 3 months ago
Hi!
I would like to know how you got able to get your cider that much lucid! Mine's all cloudy, but still drinkable... I've been using some Rougemont McIntosh juice. Should I just let de cider decandate?
vic130000 5 months ago
@vic130000 Look up, "how to use gelatin to clear wine. The best thing I use is called "icinglass". It works wonders in just a couple of days.
CraigTube 5 months ago
@louisshore89 Also, you probably want to rack your wine after two weeks, tops. By then, you'll want to get the wine off the dregs. By keeping the wine on it's dregs for too long, the wine will be nasty. I saw one guy on YT taste honey wine he made. But, he left it to sit on it's dregs for 6 months! He didn't rack it at all, and wondered why it tasted like garbage water.
You can rack by using a syphon, or just by pouring the wine into another container, being careful to leave the dregs behind.
TenderTrap86 7 months ago
@louisshore89 Fermentation is complete when it is observed that bubbles stop rising to the top.
After fermentation is complete, you seperate the wine from it's dregs and lees. The term used for this process is "racking".
However, you don't have to wait until fermentation comes to a complete halt before you rack for the first time, because fermentation takes about a month to finish for any brew. Towards the last two or three weeks, it's just harder to see becuase it slows down so much.
TenderTrap86 7 months ago
@CraigTube Hello, you should consider doing a mead video if you ever have the chance, Thanks.
deathmetalfan91 7 months ago 3
@deathmetalfan91 I have the honey, just have to learn more.
CraigTube 7 months ago
Is it safe to pour the finished product down my dunk-hole?
DustinzVidz 8 months ago
Hey Craig I got a batch of this going now. I used natural yeast I cultured from blueberry's I let set in sugar water. How long should I let is ferment?
rheard3894k 8 months ago
I'm not talking about elite. I'm talking about POTABLE.
Litawyn 8 months ago
@Litawyn Right, well my points are made. Cheers.
CraigTube 8 months ago
@Litawyn lol you're talking about trailer trash? Lol check the vids on your own channel. Dutch oven? Dude you're lame.
BeerBent 8 months ago
This comment has received too many negative votes show
Then you should acknowledge in your videos that you're catering to trailer trash who just want a buzz from the cheapest bilge water they can make.
Have you actually ever even HAD a decent bottle of hard cider before? I'm guessing if you'd actually tried something from Farnum Hill, you'd never settle for drinking that alco-swill.
Litawyn 8 months ago
@Litawyn You miss the point. Elite home brewing is not for everyone. I won't get into the old "home brew snob" argument again. Been there, done that with beer. Not here to conquer the cider argument too. I appreciate your passion for hard cider. How about making some videos to take people to the next level, instead of insulting those who aspire to brew something for the first time, without becoming an apple tree and yeast expert. This is "Easy Home Brewing". The ratings on the vids speak. Sorry.
CraigTube 8 months ago 21
@CraigTube I checked on line for an apple orchard in my area. There is one, opened once a year for picking. $3 a pound for apples, they don't say what kind. I asked my wife if we could grow some apple trees, she is nervous about the space in our yard, and if I would be alive by the time they grew apples. :) C'mon dude.
CraigTube 8 months ago
Comment removed
Litawyn 8 months ago
This comment has received too many negative votes show
For the record, EVERYONE has access to home brew ingredients. That's what the Internet is for.
Litawyn 8 months ago
@Litawyn Hmmm, by some of the messages I get from other countries, you are incorrect my friend. And not everyone wants to start ordering stuff on line just to make some hooch. Ya dig?
CraigTube 8 months ago
LOGORREA
nonnopirro52 8 months ago
0.74%? I think you may have taken a wrong final reading.
oliverjamescarr 9 months ago
@oliverjamescarr where is the video for the distillery lol. j/k .lol
Metomsky 7 months ago
So with my last comment i asked about brita filtering the cider afterwards. surprisingly enough it did not clog the filter what so ever, Now i taste tested between filtered and non filtered. Non filtered of course tasted a little yeasty and a little sweet. Filtered tasted well......like wine. give it a shot try a little and compare
jerb4242 9 months ago
Hey craig,
just a question about filtering once the cider is finished
do you have any idea what a brita filter will do for filtering once brew is done?
jerb4242 9 months ago
@jerb4242 Oh man, that's a tough one. I think it would probably clog up your Brita real quick, but I have no idea what it will do to the cider. You let me know when you try it. :)
CraigTube 9 months ago
Hi Craig, Great video. You made home brewing look so easy I had to try it. I made a demijohn of Hard Cider using your raisin / date yeast enhancer trick yesterday and it's bubbling away like crazy. Can't wait to see how it turns out. Thanks a lot for your brilliant, easy to follow Videos. Keep up the good work. Cheers & Beers :)
kewydee 10 months ago
As to the comment that ale yeasts max out at 7%, I currently have a keg of home brew that is 13% with English Ale yeast. Just FYI
Mooseified 10 months ago
does freezing help clear the cider? oh and I dig the Rush-like sound to the intro in your vids
FletcherHabit 11 months ago
Just an FYI: baker's yeast can ferment up to 14+% I have some mead that is very dry with bread yeast.
Kun2112 1 year ago
Hey Craig i finished mine 3 days ago..it looks like orange juice now...do you think 2 weeks of fermentation will be a fair amount of time?also i didnt put any kind of yeast nutrient so ill let you know how it turns out. Cheers!
Becharco 1 year ago
@Becharco I can't really say when it will be done. When there's no more bubbles rising to the top, it's done. Cheers!
CraigTube 1 year ago
@CraigTube Just took enough out of the carboy to test it with my hydrometer. its floating around the beer marks now where it was when i started it was in the dessert wine. I tasted it and its got a good taste so ill probably put it in the freezer tomorrow then bottle it next week.
Becharco 1 year ago
Craig, I liked the video. I have been brewing for a long time. What you made is apple wine. Hard cider, applejack, and apple brandy are just a little stronger. Still, very intertaining. Thanks. Lee
leethetreeguy 1 year ago
Great video!! I decided to try it myself, I used 23liters of 1/2 macintosh, 1/2 golden delicous apple juice, roughly 2 kg's of brewers sugar (original SG of 1100), used some yeast starter, and the lalvin brand wine yeast K1-V1116. Here is my question: how much sugar should I put into a 2L bottle for carbonation?
mrgavf 1 year ago
@mrgavf I'm thinking about two tbsp. That's just a guess, but it's a good starting point. You can always add more later. I've never used two L bottles. You could try more and just release it if it's too carbonated. I wish I had more info in this. Good luck.
CraigTube 1 year ago
have u made the tasting video of your grape/cider ?
Twiz9491 1 year ago
rougemont is the apple juice im using for my cider that im currently brewing ! do you live in ontario by chance? oh , and i read that rougemont makes there juice from macantosh apples
TheBrewHowTo 1 year ago
@TheBrewHowTo Yes, I do live in Ontario.
CraigTube 1 year ago
mine so far... after 6 days... looks like mud... but its in the fridge hopefully it will settle more... and it smells like pure booze... lol
mageac 1 year ago
Craig, where's my 'CraigTube' hoodie?!?! I'm over here in Ajax and it's getting pretty cold here brother! hahahaha
rkdangerously86 1 year ago
i think you should write a homebrewing cookbook thats readable by more then experts. seem like the right person to do it
sxnoss40 1 year ago
How long should you age home cider? One other question, I see you use plastic containers for brewing, Aren't you afraid of BPA? Or do you check for that? specially for fermenting over long periods of time
Zygotepro 1 year ago
@Zygotepro All of the plastic is concidered food grade, so I don't worry about it. I wouldn't age it too long, since there's no preservatives. Keep it in the fridge, and drink it once it's clear.
CraigTube 1 year ago
It's actually called a bowl, .. "Smoke a bowl",... lol, ... Very Nice Video. Thanx,
UserIsAnFBIAgent 1 year ago
greAT vid!
thegzspot 1 year ago
Shall I just use the juice or also add the pulp I am thinking will I ruin it killing wild yeasts by boiling, I must do some research Craig! that little bopok I sent you has a cider receipe in it, I think I need to do some research
sandydogy 1 year ago
@sandydogy It doesn't say anything about boiling them in that book. I think if you sanitize your equipment you should be fine. I've never done it tho, so do some more research. You should make a video! :)
CraigTube 1 year ago
I love your video's I have just picked nearly 60 pounds of wild apples today and I am going to have a go at making hard apple cider by using a a juicer to extract the juice, at the moment I have no ther way of crushing the apples Thanks Craig
Ian in the UK the one who did "Thanks to Craig video" I am sure you will remember me I will do more research and have a go at it theres loads of wild apples round here all free
sandydogy 1 year ago
@sandydogy Isn't it amazing that we can get drunk off of apples? I love simple home brewing. Cheers Ian.
CraigTube 1 year ago
@CraigTube I am unsure to boil the juice I extract to kill off bacteria or just juice the apples and add sugar and yeast I was thinking of using ale yeast and adding sugar to around 1040 og as I just want a cider that is not to strong
sandydogy 1 year ago
@sandydogy do not boil the juice! it will ruin the taste of your cider,it will give it a funky baked apple off taste. you better wash em with sulphite solution before juicing or juice them and throw in 1 campden tablet per gallon of juice and pitch yeast after a day or 2. both will be fine to kill off bacteria.
by wild apples, do you mean crab apples? your cider won't be much good if it is made of 100% crab apples. you are going to need sweet desert apples too
andre25121968 1 year ago
@andre25121968 Hi
I Have had a go at it today used a juicer took ages to extract a gallon of juice, I think I need a fruit press to be honest! I just did it guess work extracted a gallon of apple juice of wild apples cooking apples I used bit sour but I added sugar and wine yeast so I will see how it turns out first time its an experiment
Take care Ian
sandydogy 1 year ago
@sandydogy if the apples you picked are nice to eat they are probably not crabs and it should make some nice cider. you probably won't need to add sugar for an og of 1040, i got 1055 once and the apples were not even overly sweet!
and yes do some research, there is tons of excellent info out on the web especially on UK based sites :-) they know their cider lol!
good luck with processing 60# of apples with your juicer!
and drink up thy zider! (also a fun song by the wurzels search you tube)
andre25121968 1 year ago
@andre25121968 its all guess work as I have never made any to be honest wher me and my gf take the dog there is loads of apple trees crap cookers everything so its all guess work if it fails I need to ask why, a juicer is hard work took me ages to extract a gallon and the pulp was very wet which makes me think I would be better off pressing the apples if I had the equipment
sandydogy 1 year ago
@sandydogy it is hard to say how it will turn out but if the juice is drinkable and sweet with a nice sour bite ( i mean not headshrinking sour but nice lol ) it is very likely that your cider will turn out fine.
andre25121968 1 year ago
@andre25121968 tell me if I am wrong but if I add a campden tablet the add yeast my yeast will not work as this ills any yeast? when I make wine I add campden tablet at the end to kill the yeast so surely if I add them to kol wild yeasts then my yeast will not work either?
sandydogy 1 year ago
@sandydogy it should be fine if you add your yeast a day or 2 after the campden tabs but personally i wash the apples in a sulphite solution before juicing.
i only make small batches as i use a juicer too and i have to buy my apples ,i have a philips juicer and i'm pretty happy with the ammount of juice i get. the pulp comes out pretty dry.
if i got my apples for free i would build a press, you can find plans for it on the web
or rent a mill and press at my homebrew store (yes, it's awesome!)
andre25121968 1 year ago
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andre25121968 1 year ago
Brilliant vid Craig, I thought the adding of the extra cup of sugar in the original was pure entertainment, keep up the great work, going to get back into the homebrew, its been a while and I cant remember why I stopped, Cheers Mate!
jackwets 1 year ago
Thanks for your time...love the videos.. i learn alot about home brewing
BenReeves88 1 year ago
Hey Craig love the videos..i just bought a mr. beer kit and was wondering if there is a website with more refills than just the few they have on mr.beer.com..keep up the great videos!
BenReeves88 1 year ago
@BenReeves88 I'm not aware of a source for those refills. Thanks for watching! :)
CraigTube 1 year ago
Hey Craig I just tasted my Hard Cider...I figured it was ready when I noticed that it wasnt fermenting as much. This was over a 4 day period. I added two cups of confectioners sugar to mine. When I tasted it...it tasted like Champange. I figured it was because the yeast I was using was Dry Yeast and therefore I got a dry tasting Cider. Oh well were real men over here and believe me it wont last a day in this house. Now that I know how to go about it i'll probably use a different yeast.
rheard3894k 1 year ago
Hey Craig i've been posting on all your clips! I wanted to tell you that im working on making Hard Cider now I just added 2 cups of Confectioner's Sugar instead of Corn Sugar. It's fermenting nice just like in the video. Got to wait till next monday to find out how how it will taste. Im thinking about doing this with some off brand fruit drinks I can get in the dollar store. Thanks Again man. Oh btw on another post I asked you how much priming sugar should I place in a 2 liter container?
rheard3894k 1 year ago
Hey Craig, awesome. Can't wait to see how the Sierra Nevada clone turns out. It is one of my favorites, and what I based my PaleAle on (which is a local favorite and one I want to enter into competition).
My take on the hard cider is to use Edworts recipe, with the Montrachet yeast, and when done, freeze it. Reduce a 5 gallon batch to 1 gallon. Age that for 6 months or more. It becomes a true liquor. The best I've ever tried.
Thanks for all you do. Wish I had more space to respond in.
jollytim66 1 year ago
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jollytim66 1 year ago
lmfao at the santa claus drinkin that forty, i think it was a forty.
TheDDDeagle 1 year ago
Hi Craig. Been enjoying your vids. Im a complete nube to home brew but have been doing a lot of research. I'm going to be making some Blackrock cider and just deciding what type of fermenter to bye. Is it possible to use a bucket type fermenter for cider? Or will that have too much air space at the top. You used a carboy which doesnt have much room at top but they are harder and more costly to get here in New zealand. Any help appreciated.
supercheekykiwi 1 year ago
@supercheekykiwi Either one would be fine. There needs to be a fair amount of head space to allow for the foam that builds up.
CraigTube 1 year ago
Hey Craig we've been making hard cider in upstate New York for years and years. I recommend you try to find some fresh pressed cider in season and definitely try adding maple syrup or raisins in lieu of the additional sugar.
wjthomas82 1 year ago
I made my first batch of Hard Apple Cider following your steps, and adding the gelatin. I waited for the funny baloon to deflate totally, racked into a second jug, and after letting it clear for a few days took an initial taste. To be honest I was not very impressed, it seemed very yeasty, and very dry for my taste at least. Maybe that is normal for HACider, not sure. I placed the rest in coopers bottles and has been in the fridge, will taste in a few days. I'm hoping for an improvement.
Sirquack1 1 year ago
@Sirquack1 Don't forget, it's not table wine. Try serving it over some ice. Not everyone is going to like this, but there are ways of improving it.
CraigTube 1 year ago
Awesome Craig. I'll have to give the hard apple cider a try. Also, cool montage at the end of the video.
JonnyFlash80 1 year ago
Hi Craig. Great video. Like the way it ended. Classic. Hey I have a question for you. What is your preference for taking notes on your brew days. Do you? Any advice in terms of using some of those computer software? By the way I brewed my Wheat "Lemon beer"... will rack into secondary fermenter this wekend. and should be done soon. Will send pictures...That's all for now. Keep up the great work.
BPRSB 1 year ago
@BPRSB I just use Google Docs and I made up a spreadsheet with all the columns I need to keep track of each step.
CraigTube 1 year ago
i made this about a month back. i used 3k of cane sugar ,bread yeast ,carton apple juice and 25 ltrs of water. ended up about 12 % alcohol .Didnt taste all that great , still very sweet . not yeasty but very cloudy. still waiting for that to clear, used finnings in some bottles. still waiting there too. it will come good in afew weeks
this stuff can get you drunk but i think its always going to be inmate brew.
66stu99 1 year ago
@66stu99 I'm planning on more detailed videos on how to improve it so it doesn't have to taste like an inmate brewed it.
CraigTube 1 year ago
Fermentation is really cool. I just got real close to my jugs of 'juice wine' put a back light to see if I could see if they were still going because that foaming action on top had stopped and was shrinking.. WOW! lots of bubble and noise if you listen.
threeque 1 year ago
@threeque I'm not even going to bother with an airlock anymore. Just using the lid with the hole for the airlock, and some saran wrap with a pin hole in it. I usually just listen and when I hear no more fizzing, it's time to clear it and drink er.
CraigTube 1 year ago
Man I wish you lived next door what with the brewing and the music and all.Cool..
sbbinahee 1 year ago
Yup, I have fallen in love with the whole idea. I have a question about controlling sweetness? Can you get to know your yeast and sugar amounts, eventually cut short the fermentation to retain some sweetness. Seems like it's a balance between amount of sugar you put in, amount of yeast, type of yeast and amount of time you let it ferment. Do you let it ferment until she stops always? Controlling your sugar amount. What is the balance? Experimenting will tell me, but some tips upfront will help.
threeque 1 year ago
@threeque Mine always ferment completely. Really all it is, is the type of yeast you use. The amount won't change the sweetness, but adding more sugar might because most yeasts will die of alcohol poisoning after a certain point, and if there's more sugar still there, it will be left. I've had great sucess with just plain ale yeast, Cooper's for example. When I don't have any of that lying round, I still throw in the baker's yeast. It works really well, as long as you let it settle and clear.
CraigTube 1 year ago
@CraigTube If you use, say, champaign yeast, you will not have any sweetness because it is made more for high alcohol tolerance, and will eat until there's no sugar of any kind left at all.
CraigTube 1 year ago
@threeque You need to stabilize the cider with potassium sorbate after fermentation and then you can sweeten without it re fermenting. I use apple juice concentrate as this ramps up the apple flavor. You won't be able to bottle condition but back sweetening makes a big difference in drinkability .
yartp 1 year ago
@yartp Thanks. Where can you get the potassium sorbate? Apple Juice concentrate? I am hoping to do this enough to develop a formula so I can tweak to perfection and repeat. Why can't I bottle condition? Whats bottle conditioning? Aging?
threeque 1 year ago
@threeque Potassium sorbate which is also called wine stabilizer should be found anywhere wine making supplies are sold. Apple juice concentrate is with the frozen juice concentrates. When you add the stabilizer it prevents any further fermentation. If you try to bottle cider that has had stabilizer added it will never carbonate. Any sugar added never gets fermented.
yartp 1 year ago
@yartp Hey. Just thought I better explain my questions. I actually know what apple juice concentrate is. I read your post wrong. Thought you were saying that you were using an apple concentrate that already contained p.s. and added that to stop the yeast! LOL. You must have thought Canadians didn't have concentrate.
threeque 1 year ago
@threeque You threw me off on that one. The best cider I've made is just taking apple juice, no additional sugar, fermented with ale yeast, stabilized and back sweetened with the equivalent of about 750ml of frozen apple concentrate for 19 liters. Having kegs I was able to force carb. I've done batches with additional sugar to bump the gravity up but they turn out like cheap wine. I just want something like plain English cider.
yartp 1 year ago
@yartp Sounds great. So many ways to play around with this pass time. I have two small battles going right now. I don't have any balloons and some how did not feel right about putting a condom on my bottle necks, so I used latex gloves. I pulled them down to have just one finger as the chamber. So now my two bottles are flipping the finger. I like to think they are flipping off TSA Mike. No offense Mike.
threeque 1 year ago
@threeque I'll just barely thread the cap back on the juice and roll with that. I'd aim for just getting a slight amount of positive pressure in the jug.
yartp 1 year ago
@yartp Not sure if my post made it. Why doe it do that once in a while? So annoying to have typed a long post then hit send and nothing. Typing lost. Anyways, just wanted to assure you I know what apple juice concentrate is and where to get it! LOL. I thought you meant your were adding it because it contained potassium sorbate and used it because it stopped the yeast AND tasted good to boot.
threeque 1 year ago
Loved this vid, " The flashback"
WannaBeDj100 1 year ago
Another great video Craig. I have not made any cider yet but it looks easy enough. I guess I need a large plastic jug!
Engineer245 1 year ago
Awesome Craig!
jakeanddar 1 year ago
I beg your...narcissistic shirt's pardon, Craig, (LOL) how would I go about clearing this stuff? Also, would I bottle it just like beer?
jonnyboy1908 1 year ago
@jonnyboy1908 You can bottle it just like beer, even with the priming sugar to carbonate it if you want. Either way, it will clear on its own. You can use gelatin to clear it, and that would be done before you bottle and will happen faster than just leaving it. PM me for more info about that.
CraigTube 1 year ago
@CraigTube Thanks, Craig.
jonnyboy1908 1 year ago
Craig, just to make it clear. I enjoy your vids, but do you really think people are going to buy a CraigTube shirt? Word of advice, make a Craig brew recipe, and make a good logo. People will buy the shit out of a good logo. Just a thought.
MrFancyPants19 1 year ago
Best part of this video is the song, great voice and drum playing my friend. Randy
Sirquack1 1 year ago
Wow the tribute to all of us at the end I bet was an enormous amount of work. Turned out very well. Great vid all together.
Cheers
Intoxilyzer5000 1 year ago
hi craig just wondered do u have to degass the cider or not
MrNeiluk 1 year ago
Since when have you started smoking Hookah Shisha? Are you going to make a video on that?
GallardoDK 1 year ago
As always good video, man. I lost my job, so going to have to put my start to brewin my own stuff to a halt. Hopefully I'll find something soon and start.
NewlyBoughtSpatula 1 year ago
Loved the montage at the end.
pattyww 1 year ago
If you're wondering about yeasts, and sugars for your hard cider I'd like to refer you to homebrewtalk forums. At their homepage scroll down to their cider forum (It's a long way down) and click on it. There is a post at the top of the list called:Results from juice, yeast and sugar experiments.
It's HUGELY informative.
jaygnar 1 year ago
Hi Craig, I made a batch of hard cider with 1/2 kg of brown sugar with coopers ale yeast and I can confirm you can hit high alcohol content.... my batch came out at just under 12% and prefer the coppers ale yeast over champagne yeast. I have a 5 gallon batch of hard cider fermenting right now.
steve45ca 1 year ago
great video Craig! man i love watching your stuff. you really understand how to take your time and explain everything out.don't let them other guys get you down. they are just bashing on you to try to make you tube partner... keep on keepin on Craig you tube loves you man
g0fPrincipals 1 year ago
Craig...there should be many more of people like you in the world...your aces buddy! Thanks for the rollercoaster ride at the end of the video.... I don't recall seeing the santa video or the collaboration of you playing the instruments at once..looks like you had some fun with those..cheers man!
ACTeslaMachineDC 1 year ago
Not to be vulgar dude, but you ARE the fucking shit. I've watched every video on your channel, out of order, but still enjoyed every one of them and look forward to the next. Nice and long so I can drink a few while I'm learning. And maybe I missed this as I was usually drinking, but how do I get a friggin shirt?
Nhoddus 1 year ago
Made my first batch of home brew (from a kit) thanks to you Craig. I wouldn't have tried if you weren't here with all your videos about extract brewing. It's in the bottles now and I can't wait to taste it.
Thanks ;D
Cheers!
Pantoffelsalade 1 year ago
@Pantoffelsalade Man this is the story of this chanel , there are so many of us that where unsure of how to , These videos have guided us into something great.... Home made BEER!
Cheers
Intoxilyzer5000 1 year ago
@Intoxilyzer5000 Indeed, the all-grain is way to terrifying when you haven't tried it before. Maybe I'll do that one day, but I'll stick with extract for now. Again, Craig made it happen. Thanks alot!
Happy Brewing&Cheers!
Pantoffelsalade 1 year ago
I just gave this a thumbs up and noticed you have 2 thumbs down! No guessing who they are from. It's a shame one of them don't allow ratings on their channels eh? He can give it out but he can't take it. And it's petty there is absolutly no reason to rate this down!
mattsarg 1 year ago
Why am I seeing different colors in that glass?
charvelgtrs 1 year ago
@charvelgtrs its ice!!! i think plastic with water in and you freeze them!
bustedsas 1 year ago
@bustedsas Ok, I thought it was the weed I smoked that was messing up my eyesight.
charvelgtrs 1 year ago
Now that is how you make a video! Good job craig what a top bloke you are.
mattsarg 1 year ago
I did a batch of hard cider by taking pure apple juice (wich had enough sugar in it to get up to about 7% alcohol) and adding the lalvin ec 1118. But when it had fermented and cleard it had a sulfuric smell to it. Im not sure if its the protein or something like that, but how do you prevent it from smelling like that? it tastes really good but it smells sulfuric. Please help
ostmash 1 year ago
@ostmash See if Lalvin offers a data sheet for their yeast, it might provide some information explaining your sulfur. I'll further reinforce your success with just using straight juice. I'm finding the more sugar added the less apple flavor there is. I'll stablize and back sweeten with juice concentrate and can't get the drinkibilty from juice boosted with sugar that I do with straight juice.
yartp 1 year ago
@ostmash Lalvin does have a data sheet, sulphur production is stated as "Average". The optimal tempt range is 15-25C (59-77F), if you feremented at the higher end it may have an affect on s02 production.
yartp 1 year ago
@yartp hmm okey i cant remember but i guess it whas aroun 27C, ill keep that in mind ty
ostmash 1 year ago
I had to thumbs up this one before it even started. Hard cider is AMAZING on a hot summer day.
jefferyjay01 1 year ago
@jefferyjay01
PS. If people did their research and knew the history of yeast and alcohol, they would never talk down about using bakers yeast. Long live the poor man's tonic! I've made mead from bakers yeast with good results.
jefferyjay01 1 year ago
Great video but r u okay I watched the last 4 min and I thought it was your tribute LOL
thegentlearts 1 year ago
This has been flagged as spam show
Great video as always Craig!
michaelscriptor 1 year ago
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michaelscriptor 1 year ago
Hard Cider is great, i made a 5 gallon batch last year, turned out strong. so strong i slipped and broke my ankle....just a story i wanted to share., thanks for the videos Craig!
WickedZomb 1 year ago
Hey Craig, great video really great. Loved the lantern shot. I have done that more than once! Nothing wrong with making wine from juice. Nothing wrong with sweet alcohol drinks! I made a Cranberry wine after seeing your vids. It was delicious until It tried to clear it with my own improvised technique of using gelatin. I need to find out how to do that properly from you or WeirdBeer. Got to love having a nice drink without all the taxes. Cheers!
threeque 1 year ago
You know something? I really appreciate your vids, effort, and starting myself in the true love for beer and for starting myself in home brewing. Rock on Craig!!!
seagod1776 1 year ago
Can you use a normal 'supermarket' sugar as priming sugar for the bottles?
JackDooner 1 year ago
@JackDooner yes. any sugar will do. brown, powdered, doesn't matter
yeahyeah1821 1 year ago
@yeahyeah1821 Cool, thanks alot, I appreciate it :)
JackDooner 1 year ago
@JackDooner You can use normal table sugar, however with table sugar can leave bad flavours. Best sugar to use for priming is corn sugar.
mixmmick 1 year ago
@mixmmick Ok, thanks alot, appreciate you advice. Thanks :)
JackDooner 1 year ago
Love all of your videos Craig! Keep them coming!
scotchrks 1 year ago
Your the man craig, another great vid . The bad news, had my first failed batch 5th gen bakers yeast cidar, Ohwell I was careless and it got infected and I lost 1.50$. I'll just have to do it agian!! CHEERS!!
chris95069 1 year ago
Dang you look good in blue. :) cheers!
Sirquack1 1 year ago
@flatliner35 When you do it, definitely listen to Craig's advice as far as yeast. I botched my first attempt at it because of champagne yeast. It was mouth puckeringly dry.
PeiHomeBrewer 1 year ago
Hey Craig, Whats that floting in your Cider?!?! Hope all is well!
Turfarea 1 year ago
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Turfarea 1 year ago
I can vouch for the champagne yeast. Don't use it! Apparently it can ferment out to 18%. Definitely way too dry.
PeiHomeBrewer 1 year ago