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.