Home Brew: Quadruple Apple Cider Crossmyloof Cider Yeast (9.8%) V Lalvin EC1118 (9.7%)

Homebrew Cider
Home Brew: Quadruple Apple Cider Crossmyloof Cider Yeast (9.8%) V Lalvin EC1118 (9.7%): https://youtu.be/0q6MISLm4C8 .

Hey folks, in this film I’ll be making a high ABV apple cider, which I call my quadruple apple cider. I call it this as I’m using apples from four different sources: a bag of golden delicious apples; apple juice from concentrate; home-made apple sauce, and; MyProtein Apple Flavdrops. As well as these I added pectolase, spring water, four tea bags and brewing sugar.

I begin by making a large pan of tea in order to extract tannins from the tea bags. I removed the tea bags from tea and then spooned the apple sauce into the pan of tea and let it simmer so that the apple sauce melted.

I then chop up the apples and put them in a saucepan with some spring water. This was put on heat in order to break the apples down. I mashed the apples and then pushed the flesh through a sieve with a wooden spoon into the tea.

I added 600g of brewing sugar into the cider must and let it dissolve.

The next step was to add apple juice from concentrate into my fermenting vessels, I used two Tesco 5 litre water bottles. I then filled the fermenting vessels up with the cider must, added the pectolase, MyProtein Apple Flavdrops and then Crossmyloof Cider Yeast into one of the vessels and Lalvin EC1118 yeast into the other one.

The must fermented for 3 weeks. It was interesting watching how the different yeasts behaved in the must. I then racked the must off of the sediment and added further apple juice from concentrate.

I left this to ferment for another 2 weeks before bottling.

The end result was two very tasty ciders, the Crossmyloof came in at 9.8% and the Lalvin EC1118 yeast cider came in at 9.7%. I liked the taste of the Crossmyloof yeast cider more than the Lalvin one.

This film goes through all stages of the production of the cider from raw ingredients to tasting at the end, hope you enjoy, cheers!

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