Fermenting Cider Under Pressure - Is there a difference under ideal conditions? скачать в хорошем качестве

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

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.