Fermenting Cider Under Pressure - Is there a difference under ideal conditions?

Рет қаралды 4,453

Күн бұрын

In this video I will be covering the difference between a pressurized ferment versus a non-pressurized cider ferment when operating within the ideal temperature range of the yeast. This video is an A to B comparison while changing a single variable: the pressure in which the cider is fermented.
Yeast used: Safale S-04
Cider: Honeycrisp Apple Cider from Safeway
Additions: 10g Citric Acid, 6g Fermaid-O
Size: 5 Gallons
Temp: 64-67F
Fermentation Time: 6 Weeks
Fermentation Pressure: 10PSI
Results:
Both ciders had a similar flavor at the end of fermentation, but the cider that was fermented under pressure retained significant aroma compared to the unpressurized cider.

Пікірлер: 26

@brokenforks 2 жыл бұрын

Thank you for taking the time to show the entire brewing process including the final results. I really appreciate the effort you put into this video.

@CiderWithKevin 2 жыл бұрын

Thank you for appreciating that, it's hard to strike a balance between being brief and showing all the steps.

@brokenforks 2 жыл бұрын

@@CiderWithKevin You're quite welcome, I can't tell you how many times I've watched a video where someone shows loading up the fermenter and then says "Okay guys stick around for the second video." but the second part never happens. It's so very nice to have a single video that includes the results. One thing I have found with the wine thief, if your container isn't deep enough to get a good sample you can jiggle the wine thief up and down rapidly and the momentum of the liquid column in the thief will pull additional liquid into the tube. I enjoy your videos, your presentation is very genuine and reminds me of how youtube used to be before monetization drove content. Keep doing what you're doing it's absolutely great!

@humanonearth1 Күн бұрын

Like you technique and approach. Sub'd. Cheers!

@richardcagle5475 3 ай бұрын

How many bar of co2 would you use to carbonate cider?

@timpolster Жыл бұрын

Thanks for the video. Regarding the improved nose of the pressure fermented batch, that might be a result of less oxygen exposure as well. It might be interesting to do a batch in the keg at atmosphere and see if the aroma is still strong. Since your ferment lasted over a month, that is plenty of time for oxygen to find its way into your Big Mouth Bubbler. Especially with so much head space compared to the keg which had about none! I mainly brew beer but often pressure ferment and always try to mitigate oxygen exposure all the way through the process. This really keeps aroma around in the final product. For beer, pressure tends to accentuate hops, make the beer cleaner in flavor as well as add a fuller mouthfeel as the PSI numbers are increased. I was surprised how long you had to ferment to get to terminal. Is that normal for cider?

@CiderWithKevin Жыл бұрын

Conventional wisdom is that when fermentation is active or finished prior to racking, that oxygen introduction isn't really an issue. I'm not sure what I think about that. Surely some oxygen must enter, right? The fermentation times are time in primary until cleared enough to rack. That is usually a bit longer for cider than beer.

@tman9338 2 жыл бұрын

You put your hrdrometer in symphony tube to get sample?? Or is it a different type of hydrometer?? I have a cider kit and thanks to your VID, I’m gonna give it a whirl

@CiderWithKevin 2 жыл бұрын

Yeah, I'm a lazy brewer sometimes! The siphon tube, sometimes called is called a wine thief, can be filled from the top or siphoned from the bottom. Just put the hydrometer in before filling. The liquid pressure holds the stem valve at the bottom closed when filled from the top or bottom. Just gotta be careful to not bump the stem valve while filling or looking at the reading or you'll get a mess! Happy to hear you're trying cider making! Happy cidering!

@tman9338 2 жыл бұрын

@@CiderWithKevin Great tip! Cider is next.

@richardcagle5475 3 ай бұрын

Doing my first cider now. Was planning 10psi safale 05 at 75F in order to speed up the process. First off its not getting going as fast as my beer brews. Usually by now im seeing activity. Added fermaid o also. Its been 24 hours and pretty much zero activity. Is this normal for cider? Thanks

@CiderWithKevin 3 ай бұрын

So you have your spunding valve set to 10psi and you haven't seen any gas pressure, or are you applying 10 psi to it constantly? Confused by your process here. The activity you see will be small bubbles and the gas pressure on your spunding valve rise to 10psi. That shouldn't take much longer than 2 days. I usually see it after a day.

@richardcagle5475 3 ай бұрын

@CiderWithKevin I applied 10psi initially to set the valve. Surprisingly it didn't drop, but it's also not releasing anything. Either it's super slow or nothing much is going on. I got more yeast an nutrients today an just put those in. Kind of has a bit of a sour smell after 3 days sitting in my garage. Dunno, but it may be ruined. The juice was around 50f when I pitched the yeast. Maybe I killed it, no idea. The yeast I just threw in already seems to be active and bubbling after only a few minutes. Time will tell, but this may have been a $50 learning experience that goes straight down the drain. I'll try to come back with an update in a few days

@CiderWithKevin 3 ай бұрын

@richardcagle5475 the only thing that makes sense is dead yeast or an under pitch. With a healthy ferment, it should smell of apples and yeast from the spunding valve outlet.

@richardcagle5475 3 ай бұрын

@CiderWithKevin okay I think maybe it was doing something the whole time. There's no krausen at all, which really threw me, but the initial charge of co2 seemingly not being absorbed should've been a clue that some was being produced. I think it was just really slow starting. Either way, it's fully going now. Smells a bit sulfurous though. Like apples, but with a twang, if that makes sense. Is this normal? I really have very little idea what I'm doing here. Thanks for the replies.

@CiderWithKevin 3 ай бұрын

@richardcagle5475 that is what s05 smells like with cider ferms. So if the initial co2 does not get absorbed or usually means that something is producing it. Krausen is not always present.

@MrDgmiller Жыл бұрын

Pectinase at the start. finish with gelatin.

@CiderWithKevin Жыл бұрын

In this instance it was just time to settle out, but I agree that pectinase + fining would work. I personally avoid gelatin finings, but if it works for you have at it!

@patrickglaser1560 Күн бұрын

@@CiderWithKevinI made beer jello once.. I don't fine anymore

@paulaxton72 Жыл бұрын

It's not wort it's must. You lost me right there. You don't know what you're doing.

@CiderWithKevin Жыл бұрын

Thanks for your comment Paul!

@chevysaregr8 8 ай бұрын

Dont be a dink paul

@richardcagle5475 3 ай бұрын

Omg he mixed up his terms. He must be an idiot who has nothing of value to learn. Good luck applying those standards to everything the rest of your life.