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Dandelion coffee brew?

I was being dumb and I forgot to measure my starting gravity so my first batch is most likely going to be very high I'm using D47 yeast

I do a guava mead that goes to .992/.993. I doubt I have ever had a batch that stopped at 1.000.

Hi Brian and Derica. I'm sorry if this question has already been answered in a video, but I haven't been able to find it. In a number of videos I hear the term, "If you choose to pasteurize", but I can't find a clear explanation of when we should consider pasteurizing versus when it would be okay not to. Does it have to do with the specific ingredients involved and if they contain natural yeast (eg: honey from a local farm versus a large national brand, or using raw fruit)? Or is there more to it? I'm excited to start my first homebrew (a basic mead), but this is the one part of the process I've not been able to wrap my mind around.

Thanks. I brew now to blueberry.

Can I get some help? I fermented some juice, but this juice was more like a thick pulp puree. Now it's fermented out I don't know what to do with it because all the pulp puree settles

What are your thoughts of adding peptic enzyme to help break down the cherries? (don't remember it being mentioned??) And.. I assume at the 50 minute mark for the final tasting that the pasteurization was already done?

I was looking for more dessert ideas, and a few that come to mind are 'Bananas Foster', pecan pie, S'mores'. We have started 3 meads and welchs wine. Meads are Grocery store, Fruit cake and Habenero pineapple❤❤❤❤ Next month, we will be doing this cherry cheesecake!!!

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I would use baking molasses, not blackstrap. Much less bitterness. I had to order it online, though. The grandmas stuff is icky in comparison.

Hi, just a quick question, could I use my still, which has a false bottom as a pasteration vessel, if I watch it very carefully

It's a big production

As a quick question... Well I been asking a lot but this one is a little strange to me... But I start my mead back in may 19, the yeast was one from a kit it was D47 so I keep it in a cooler with ice for almost 2 months now, I don't have a lot of material because it was a kit and I was excited to make it... Well the thing is... Early today I take it out from the cooler and well it doesn't smell good, and I know how to get rid of that, but the weird think that happened was it fermented again... Why I can said that, well there are bubbles again, not a lot but some... When yesterday or the day after that it wasn't any and don't know if leave it outside (meaning out the cooler) or again in the cooler with ice... I was hoping it will be ready for my birthday next week

Suggest looking at the BJCP score sheets that that kind of help you on yours.,

Highly recommend the plastic hydrometer!

Is there such a thing as extract mead

Here is a thought, and please point me to the video if you have already done it, a step feed maple wine. Thanks for the great content.

For the food options and cooking options, Made me think of using it in chili as a replacement to the idea of a stout or a dr. pepper? Not sure if that was a thought for y'all yet!. Will be... uh "interesting" to see the 1-year re-visit to this one! (And does it work better for cooking in a year as well :-P ) Always interesting to see the variants that you go "maybe a pass on this one..." :)

Have you ever tried sourdough starter?

You'd almost need to know what the wine gravity was before they added the plums so you know how much sugar was in it to begin with in the commercial one

Real pain. Im im northern Canada and have broken 3. Takes a week to get, which, of course throws everything out the window lol

Question when are you supposed to remove the fruit

You can use a vessel with more head room and backfill with argon to reduce oxygenation.

15:05 To bad I'm already binging all of your videos lol

It's not 'wine' unless it's grapes.

As someone who is looking to get into mead and wine making I have been watching a lot of your videos> One thing I would like to request would be a list of your favorite recipes, that being an independent video or just a playlist of the already existing videos.

Ok, now I'm confused. In a previous video using the same wine and amounts you suggested 2 1/2 pounds of sugar and in this one it .87 pounds. Is there a right amount? I don't want to overdo the sugar.

How long does beer stay good for in the bottle in y’all’s opinion?

Ping, ping, piinngg. Ricochet Rabbit!

Amazon finally had that 1.3 gallon fermenter in stock. I mistakenly drilled an off-center hole in the hard and soft lids. Realizing that they would never line up, I ordered these silicone gaskets to replace the soft lid (gasket). Here is the Amazon search phrase I used to find them. 6pcs 4.5 inch silicone replacement gaskets for jars rubber seals.

I've added molasses to brews to add complexity similar to how to you guys use honey using mainly bread yeast, and I've had mostly good experiences. As far as aging it definitely helps, but thats true of anything (more info I use a molasses from a local orchard that grows their own sugar cane so it may vary)

You did an egg nog ? I haven't seen it

Do you plan on doing a no water fruit bomb ?

Hello, I'm new to making mead, just started my 1st batches. I was assuming that using the star san you had to let it dry completely before using equipment, but noticed in this vid and few others you mentioned the equipment is still wet. Is it ok to pull equipment right out of star san and start using it? Like the vids you guys make as well, thanks for making them!! Gonna try a few of recipes and hope they turn out

Oh yes please, making this one, apricots a plenty! Trying half dried and half fresh (after freezing). Yáll are funny!

Pitted means pits have been removed, right???

How about a Prickly Pear Mead?