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Poor mans sparkling apple cider

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#21 Ringo



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Posted 24 April 2021 - 12:44 PM

Bottling a Czech Pilsner, today. I used a pale ale yeast in half the batch and a lager yeast in the other. Last lager of the year for me since I use Winter weather to cold crash. LOL


Giving away most all of my cider. Everyone else likes it better than I. LOL  My last cannabis hard apple cider turned out awesome. Making me thirsty, talking about it. LOL



Edited by Ringo, 24 April 2021 - 12:44 PM.

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#22 Myc


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Posted 28 April 2021 - 09:59 AM

Do you mind sharing how you make the cannabis hard apple cider?

I'm just curious. Mainly about the cannabis aspect. Is the beverage active - as far as THC?

#23 Ringo



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Posted 28 April 2021 - 10:58 AM

I have been meaning to write up a thread about it. I have done several experiments to infuse cannabis into water soluble edibles. I have a gig tonight and I need to get shit ready but as soon as I get a minute, I'll post details and pics.


However, in short, I made caramels using canna-coconut oil and brown sugar, Karo syrup and sweetened condensed milk. So, mostly sugar of some kind. Then, I just put those and some yeast into some store bought apple juice and fermented it in my fermenter. The fermenting process is used by several brewerys who are currently making canna-beer. I have links to all the patents and stuff. I just need to dig it all up and post it.


I also made some incredible canna beer by using maltodextrin to make the oil water soluble and then included it in the boil. NO cannabis taste at all and the oil did not separate.


I'll put something up tomorrow.


Thanks for the interest.



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Posted 28 April 2021 - 04:14 PM

Correct me if it is a different technique but was it in regards to this thread you started?

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#25 Ringo



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Posted 29 April 2021 - 12:04 PM

That thread was about maltodextrin and using it to make oil, water soluble. The maltodextrin encapsulates the oil in a water soluble molecule and tricks our body into thinking it's water soluble. Then, I would use that maltodextrin in my beer boil. For anyone who is familiar with home brewing, I just put it in the wort right after the malt extract, before the hops.


With fermentation, the process is different. I need to re-read the patent but it does not use encapsulation like the maltodextrin. I need to pull up all my notes and review. It's possible the yeast convert the oil. Yeast are wonderful creatures. They eat sugar and pee alcohol and fart CO2. What a lovely pet. Sure changes the task of cleaning the liter box. LOL


I will dig it up and post a link. Patents are a wonderful source of proprietary information. We would have never hacked DirecTV without the patent on the Seiman's SLE33 chip that they used.


I'll be back.

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#26 Ringo



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Posted 29 April 2021 - 01:54 PM

Here is the product that got me started on maltodextrin. It's called Ripple. Which is a hoot to those of us old enough to remember Ripple wine. LOL


It is my holy grail. Tasteless, odorless and 100% water soluble. Except my packets would need to be 100mg and 200 mg doses instead of 10 and 20 mg.


The distillation process is from another company, Trait Biosciences. They use a process called glycosylation which is attaching a carbohydrate to the oil. I'll dig up the info and start a thread.

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