Video není dostupné.
Omlouváme se.
Cider that Tastes like Hard Seltzer? Very Berry Cider Finish and Taste
Vložit
- čas přidán 31. 05. 2022
- Cider that Tastes like Hard Seltzer? Very Berry Cider Finish and Taste. This was unexpected. Somehow we recreated a White Claw Hard Seltzer style brew. The flavor, feeling and even texture and finish are all so close to a hard seltzer it's uncanny. But, this one came out pretty good if I do say so myself. Let's find out how we finished it up to taste like a hard seltzer.
Additions:
1 ounce (28 grams) Sugar
Got Berries? Make Cider - Very Berry Cider: • Got Berries? Make Cid...
We made a page all about what GEAR you need for Brewing, have a look: www.city-stead...
_____________________________________
T-shirts: city-steading....
Some items used in the making of this video (We are Amazon Affiliates and as such do receive a small commission if you purchase anything after using one of our links. There is no cost to you for this, but it does help the channel and enables us to keep bringing you content. Thank you!)
_____________________________________
Become a City Steading VIP - Click to learn more
www.city-steadi...
_____________________________________
Want more City Steading?
Website: www.city-steadi...
Instagram: / citysteading
#citysteadingbrews #brewtube #cider #hardseltzer
Displacement (Bad German Accent)...that had me giggling. My daughter loves that movie
Gomez: Displacement... how bizarre. And here I thought Fester was the problem. He's sullen.
Morticia: He's furtive.
Gomez: Backstabbing.
Morticia: He sulks.
Gomez: I suspect him.
Morticia: You're unbalanced.
Gomez: And I hate him... by God, you're right!
[beaming]
Gomez: He IS Fester!
She says "Displacement!" with an accent because she's apart of the cool kids table. Bryan can join if he converts to the correct saying of "Displacement!" 😎
So you don't know what it's from is what you're saying. :) I know what it's from. Just took me til after filming to remember, lol.
@@CitySteadingBrews Pfft I know where it's from... Adam's family?
Displacement... how bizarre. And here I thought Fester was the problem. He's sullen, he's furtive, backstabbing, he sulks, My God! You're right! HE IS FESTER
"Sometimes you do things just because that's how you've always done it, it doesn't mean it's necessarily the best way or the right way." Thanks Brian, I think I needed to hear that from someone♥
Of course, I am familiar with the theory of displacement!
This is perfect! I'm watching this while I cook honey for a bochet!
I was at the grocery store when the previous video dropped so I had to get some berries, and “active ferment” is an understatement. The bung flew off even with masking tape! Would recommend anyone tie the bung down with some twine
ALSO. Because I only have used the regular carboys, next time I will make a syrup out of the berries and use that so there’s less product waste and hopefully less “overflow”
I recommend you invest in a two gallon bucket. For brews like this I make 1.5 gallons in a bucket, to avoid the mess entirely.
Dr. Pinder-Schloss from the Adam's Family!! One of my favorite movies.
Displacement! - Dr. Greta Pinder-Schloss - haha love that movie! Raul Julia was an amazing actor!
Hey everyone :) hope youre all having a good week so far. Im going to give this recipie a shot i think!
Adams family!!!! LOVE IT!!!
I like my wines and ciders dry, but I do not like carbonation in anything. This was a cool recipe to watch, but I wouldn't want to make it, because I don't like anything carbonated. 😟
But, I still enjoyed these videos, because your content is so much fun to watch! 😁
I was having a conversation with mod. Paul about predissolving the sugar before adding it to the brew and he suggested taking a little of the brew and using that to dissolve it so you don't dilute the brew more. An idea for anyone wanting to try it
That works too, but what we did is fine as well. In fact, eliminating some of the fermentation gasses is a good idea too.
I think what Paul suggested is good for larger batches (>4 gallons). In small batches, its easier to mix the sugar thoroughly, but with large batches, you might accidentally leave some priming sugar undissolved near the bottom. I've had uneven carbonation in some larger beer batches before, so now I always predissolve.
@@brandonw2471 I'm lazy lol so it makes it easier 😅
that's a great idea actually
I like the idea. I'll probably try it.
Good morning everyone 😊
Don’t like the debate stuff but do like the springy thing I’ve watched and learned so much I’ve even got the gear appreciate you big time thx
about 3 weeks ago when I was bored and stuck checking out youtube recommendations I was introduced to one of your videos (cider 4 ways) and ever since then I have viewed more than half of your videos even tho I had no interest in brewing nor had access to any of the tools and most of the ingredients you use for fermentation when I started.
I am certain that the only reason I was stuck watching your videos is the joy both of you have for what you do and let me say that you made me want to try home brewing almost immediately after 2nd~3rd video I watched from your channel.
so one week into checking your videos, I had 3 simple wines with only fruit juice and sugar, no special tools beside air locks and all 3 of them turned into happy and wild fermentations.
I had to do some math to get the exact formulas since we are on liters and grams here but I don't have high expectations from my first fermentation, just seeing the air lock activity and hearing the bubbles made my day.
I did however had one failure but I blame that one on someone else since it was made following another place on the internet (I know better now, will only watch CS Brews from this day forward).
Let me tell you about this failure since its not too old and I'm probably not going to dump it yet, maybe you might want to try and turn this into a video later yourself or help me out with the experiment.
I was trying to add alcohol with sugar fermentation to a simple 0% beer.
According to the beer ingredients it contained: Malt, Hops, Ascorbic acid, Citric acid, Lactic acid, Carbonated water.
The formula that I found suggested 80grams of sugar per liter of beer, I did follow it to the teeth and came out with 5 liters of beer + 400grams of sugar, mixed it well and came up with the gravity of 1.049 (yes I did get a hydrometer by this point, that's how much I'm enjoying it)
We only have access to bread yeast here and I have used it in all my 4 experiments so far, after about 4 hours I checked the fermentation and I had air lock activity.
One week later, air lock is not active, the brew doesn't look clear and nothing strange is on it but it doesn't smell of alcohol at all, I did take a reading and it was at 1.011 and it should indicate about 5% abv (from what I have learned so far from your videos) but there is no hint in taste nor smell. so I took out my brand new alcohol meter and it showed 0% alcohol.
Its odd because this is the only failed experiment I had so far, I'm thinking of adding more sugar and let it ferment again in the same container, should I wait a bit for it and rack before I add sugar? any other suggestions?
btw, its not a big deal if it gets dumped later on, I'm happy to experiment with it but will wait for your suggestions before I do anything to it.
@@julietardos5044 I did taste it and I honestly couldn't say if it had any.
since it was experimental, I racked my failed must, added the same amount of sugar, put it in two fermenters one of 4 liters glass and one plastic easy to access water bottle, put both on air lock and they both went active few hours into the process.
today I did check on the one liter bottle since it seemed almost inactive after 4 days of fermenting and surely enough it had alcohol present both smell and taste was there, still the alcohol meter shows 0%
I'm tipsy after consuming half of that not so tasting good beer right now and this damned alcohol meter still showing 0
Why do you make so many tasty things? I have way too much mead already and want to make like 3 bochets, dandelion mead, strawberry and other berries. Then here you come and make a light cider with whateverberries. I want to make that too! I'm lucky to have friends who like my brews so I can give some away
I've got 1 complete cider fermentation and 2 ongoing cider fermentations at the moment since I started watching you guys
One I've got at the moment is from 20kgs of store apples, the other is apple juice from the store that started with a low gravity I increased it with sugar
thank you so much for your great videos
I just made a blackberry mead last night and the pulp on top exploded. took the airlock and bung off even with two rubber bands holding it down lol.
When I was making beer regularly, I used Prime Dose capsules for carbonation, 1 per bottle as directed. I got weird results, where one bottle would be perfectly carbonated, another would barely be carbonated, and another would be nearly explosive when opened. Have to say, I appreciate the method of adding the sugar and mixing it up completely before bottling to get that natural carbonation effect. Thanks for the information. :D
Love you guys, very reminiscent of ‘fun with flags’, in a good way
UK here.
It's Cider. :)
But my motto is "When in Rome" so you're in the USA, hard cider is acceptable.
I wont spill my milk and sulk! :)
Funny enough I’m just about to start a strawberry cider. My wife loved the carbed semi sweet I made from your video. See ya tomorrow morning!
Mine has demanded I turn some of the strawberry jam wine into a cider after tasting.
@@daigledj I want to make that but the local store ran out of the local strawberry jam I want to use. Luckily the farmers market starts today!
I havent even bottled it yet and I have to keep telling her, most of it you cant drink for a year, Brian said so. First thing I've made that she REALLY likes. Luckily I made a 3 gallon batch
@@daigledj patience is a virtue haha
@@daigledj - Sounds a lot like my daughter and my boyfriend whenever I start a new, fruity brew, LOL! Recently I shared a small bottle of my passionfruit mead with my new neighbour. She loved it and asked if I could teach her to brew… and was taken aback a little when I told her some brews need months, if not a year, to be at their best. She still wants to learn so now I’m very tempted to use this as an excuse to buy the smallest locally available carboy to start a brew earlier (all of mine are in use right now). If she really gets into it, I can consider giving it to her as a present later on. If she decides it’s not for her, I have an extra carboy. Win-win!
Brian and Derica i wanted to thank you for the priming sugar lesson.
and i also wanted to thank you for the video showing how to make beer with only malt extract powder.
i never made beers only wines.
and today i found a hidden shop in an industrial area where i live-
where they sell brewing equipment.
the most beautiful shop in the most...well.. its industrial..
but the inside was so beautiful with so many different barrels and demijons etc on the walls and chianti style glass bottles
long story short i got 2 kilos of extra pale malt extract (initially only to make rice wine the malt used for the amylase)
but i thought id give beer a try after seeing your malt extract powder video.
i was wondering how that complicated carbonating business worked, and if it was possible to just rack and put the sugar straight in the big container and only then in the bottles.
then i saw you say exactly that here!
again thank you for teaching me so much i really appreciate it!
Glad to be of help! Thank you for watching!
Just the look makes me want to make it.
Beer brewers are just whiskey distillers that quit too soon...😉
I just started a strawberry cider and a strawberry mead right before you released the videos on this :) Both fermented dry in 2 weeks, so I just ended up adding more sugar/honey and got them to 1.020. I'll probably go for max ABV tolerance so they can be slightly sweet and I don't have to worry about pasteurization.
Love the channel, one of these days I hope to be in the position where I can support it too.
I bottled the mead a couple days ago and it ended up tasting amazing right away, no need to age either.
3 lb honey, 2 lb frozen strawberries, 1 lb raisins (not for nutrient), peel from 2 oranges, .8 gallons water, and 71-B. sat two weeks on the fruit, then racked off, added .5lb honey, and bottled two weeks later, 18.5% ABV (approx) finished at 1.020 (measured twice a week apart).
I just upgraded to a little mouth without the spigot. Way better. Easier to clean, don't have to worry about leaking.
For sugar additions, I usually blitz the granulated sugar in the food processor to powderize it to make it easier to dissolve. Yeah, probably not strictly necessary, though I got the idea when I noticed dextrose (the gold standard) had finer crystals.
Sounds like you found a way to make that extra fine baking sugar without paying twice as much.
@@GogiRegion Yeah and if you continue blitzing it you'll get powdered (confectioners) sugar. However, since it doesn't have the starch (1 tbsp per cup) and anti-binding agents it'll clump together if stored. No idea what ferments based on commercial powdered sugar would produce, but I'd imagine the starch would affect clarity if used for bottle conditioning.
Love the all day tastings those get fun while filming.
Derika is doing Natasha from Rocky and Bullwinkle😀
You say it that way because you're awesome
33:16... Well we need another tasting video with Abby on deck to get her opinion. This is her wheelhouse as y'all have mentioned numerous times
I jumped in and started this recipe yesterday with bread yeast. Looked like a great summer sipper!
Ok Dr. Pinder-Schloss I won't tell Brian
Good day to the both of you. I have been following your channel for approximately two years, your channel has inspired me to do my own home brewing and I can’t seem to keep any stock. My friends all seem to show up just as I’m bottling- go figure. I no longer use one gallon fermentation vessels I had to go to five gallon vessels just to keep up. I’m feeling quite amazing right now, I figured out how to comment to this video. Lol. First of all. The Adam’s Family. ( yep no life either. Lol. ) second I think your stirring in the sugar would be the better way to add your primer because your degaussing at the same time. Thanx for all you do.
So used to looking at your bubbler and seeing the infamous star san solution that the brown liquid in this batch threw me for a second. Your fav whiskey for this I presume. By the way love your channel and the way you give info.
Favorite? Erm… no… wouldn’t waste it!
I start with the idea of 1oz per gallon in my beers I would then add more or less depending on the style: Saisons I would use 1/3 oz for example.
I've just made 5 gallons of cider which I split into two batches: one with an adjunct of berry and the other with an adjunct of blackcurrant. The untreated hard cider is 8.7%. FWIW the amount of adjunct I added was quite small at 4%. I DIDN'T want either adjunct to overpower the apple (dominant) flavor. I used Belle Saison yeast and racked THREE times (1st. was after two weeks of primary fermentation @ 1.00 after an OG of 1.066.). At bottling (FG .994) I added 4g Tanin and 5 Oz of priming sugar. I'll know how it turns out. in about 4 weeks.
The Addams Family Movie!
I started a bochet on Sunday. I bocheted 2lbs of honey and used 2.5lbs of fermentation honey. I used a half pack of D47. After 3 days I have no fermentation happening….this surprised me as I always have fermentation within hours. Is it possible to bochet too far??? When I added it to the 1G carboy it instantly hardened into a hard nugget. I had to shake it on and off for about 3 hours to get it all to dissolve. My start SG was 1.135….. This is about half an hour after I posted this…. I thwacked a pack of D47 into it and it is now bubbling. 🤷🏻♂️🤷🏻♂️🤷🏻♂️🤷🏻♂️🤷🏻♂️😀😀😆😆😆🙈🙈🙈🙈🙈
I don't remember if y'all have ever covered the why for cider vs hard cider, but for anyone curious, it's because of prohibition. Americans loved apple cider and apple jack pre prohibition, but when prohibition came around the apple industry almost completely died. So people were tasked with either marketing apple juice (which no one had really had) or raw apples. Next thing you know we have "hard" cider and "an apple a day keeps the doctor away" and the industry was saved... ish, it didn't fully recover until prohibition was repealed.
Did a video on it a few months ago.
I heard a song that brought back some memories, it was written by Loren "Totch" Brown from Cockoloski, Fl. It was used in the movie "Gone Fishin." In the song he talks about "sea grape wine." Is that something you would ever consider making?
You two just hilarious in this episode.. Made me laugh here and there... Good show keep up the awesomeness
i cant wait to try this one! plan on making basic apple cider as my first try at fermentation
Please make a video about brewing Ethiopian Tej.
So, silly question I know, but there was no need to pasteurize... I'm assuming because it went dry and was only the "small" fermentation as you say ?
That's right; you only need to pasteurize if it's going to be sweet and low enough alcohol that the fermentation won't stop on its own.
@@brandonw2471 That's what I thought... Just wanted to be sure. Thanks for the reply Brandon.
I am going to prepare my first mead, I am going to make a basic 20 liter mead and I am going to divide it into 5 different ones during the secondary phase. I am going to use 6 kilos of local honey, unfiltered, unpasteurized, I will use a mangrove jack yeast for mead, black tea, and orange, lime and lemon zest. I am thinking about the 4 types of fruits and spices that I am going to use for the secondary phase.
A little clove goes great with orange.
@@brandonw2471 I plan to split into 5, 4 liter fermenters for the secondary phase. 1 is going to be traditional dry mead. 2 is going to be a traditional semi-dry mead. 3 I'm going to make a mead with cinnamon, clove, star anise. 4 a mead of forest fruits. 5 I'm going to make a mix of mojito.
I dont blame you about not liking beer to much. For me it's I don't like the hops flavor in beer but I like other alcohol like brandy or whiskey
well.. as a hillbilly of NC we have cider just cider and it is non-alcoholic, it is not apple juice, so the addition of hard to cider means it has been fermented. I do not know if they have cider as we here have it in Europe so I can see the need for the "Hard" addition to cider.
Addams Family movie. Dr. Pinderschloss.
The Addams Family, da da da, snap snap!
Displacement! hahaha Adams Family!
It looks like you used Scoresby Scotch in the airlock.
Instead of using a priming sugar to carbonate, what about using something like a soda streamer? Have you ever tried one of them to carbonate a brew?
All the meads, wines etc that you guys have made I wonder what have you learned and can it all be applied to most meads and wines. I’ve watched several videos and I’m seeing a pattern. Might be a useful resource if you were create a video with EVERYTHING in it instead of me finding what I need in five videos. If that makes sense. Thanks guys.
Not everything is applicable to every recipe. What techniques are you referring to specifically?
😂 Adam's family
Displacement......from the Adams Family movie.
Addams Family, Fester's mom
So much for adding the fruit again in secondary.....
We decided against it, yup.
I’m making a wine for my wife with pineapple and coconut juice and agave nectar. Not sure what’s gonna happen but time will tell
words of wisdom from my own experience...when adding priming sugar, double...no, triple check your math. adding 10 times the needed amount of sugar needed to carbonate, yes I had bottle bombs, yes I got cut, yes I felt like an idiot
New to brewing and absolutely love your channel. Can you brew cucumber and cantaloupe into mead or cider?
Is there a rule of thumb as to how long is too long after fermentation till carbing? Was actually worried about this with a lemon hydromel I just bottled and pasturized but yeast were VERY happy for more honey after 3 weeks and I had to rush and pasturize about 16 hours after bottling and still ended over carbed (ok as long as you pop the top over a sink lol). Would the yeast having more potential ABV to go affect how active carbing is, even after 3 weeks?
Edited to add I basically back sweetened with honey AND added enough honey to carb prior to bottling
I've got a very berry acerglyn that i bottled 2 weeks ago. I wish i would have carbonated it. Is it too late to do that now? Syphon the bottles to a pitcher, add a few ounces of honey, rebottle, wait a few days, and pasturize...maybe?
Did you or did you not add the remainder of the fruit? You indicated when you were making the cider you’d put in 1.5 lbs in the primary and then the remaining 1.5lbs in the conditioning phase but it was not shown.
What did you do with the bag after 5:26? Was there good cider in there?
I gently squeeze the liquid out of the bag and just deal with all the cloudy consequences (waiting longer for it to settle).
Will taking measurements of gassy cider in the beginning,like in this case effect the reading (LIKE ALLOT)?
Thanks Guys for always sharing cool video. xoxo
Not really no.
Za dizzzplaacment is said with an accent because it shows a level of sophistication that commoners cannot understand
It’s a quote from a movie…
@@CitySteadingBrews aaaahh I zeee
16:56 - Parley? lol
That is called a Schrader valve
Similar, but not exactly. But sure, you can call it that I guess. Schraders usually have threads to affix pressure tubing to them on the other side. This is meant to allow flow from the opposite direction. Probably just semantics, dunno.
Did I miss the second half of the berries during the rack or was it not done?
So, if you didn't take an initial reading, are you getting the 7.5% from an estimation of the number of points of sugars you think went into it, or am I missing something? Just curious.
@Derica - is the accent you are you doing from Dexter's Laboratory? or Young Frankenstein?
Can you link me to a sparkling wine video of yours I'm sure you have 1 or 2 but I can't seem to find one
What should I do if I wanted to make it sweet but also carbonation? Thanks!
I make ciders like this often, with a gallon of juice from the local market. I add frozen apple juice concentrate to carbonate and sweeten and it works well. I like the your berry addition for flavor, but it seems like yours went dry and you only used table sugar to prime. What do you think about using your recipe and then using a frozen apple concentrate to carbonate and sweeten instead of just sugar? Maybe instead of a dry seltzer flavor, more of a hard carbonated cider flavor?
So what would you say the max priming sugar per gallon would be? Using safe bottles, caps, etc of course a given.
No idea as we haven’t tried pushing the envelope and… to be fair, every bottle is different.
So, if one wanted this cider but wanted it to be "sweeter", what would need to be done and at what stage? I have a "hard" apple cider fermenting now but would like to make this next, for "wife" purposes. She isn't the dry-cider type. Thanks guys!
The best route for a sweet carbonated beverage would be to back sweeten to taste, add the additional amount of sugar to create the carbonation then pasteurize after carbonation is complete. If you don't want to pasteurize then back sweeten with a non fermentable sugar. This video might help: czcams.com/video/tvvuVJNn2jM/video.html
Thanks friends! You are currently my favorite channel on CZcams. Keep doing things to where my simple mind can comprehend it.
Is a 1.140 to high of a starting gravity for ec-1118
It can be. Just because a yeast can do 18%, doesn't mean it will. I find a max og of 1.120 to be pretty good. You can always step feed and get more if you really need to. If you're asking if 1.140 is too high for this particular recipe? Yes. Absolutely too high.
@@CitySteadingBrews no this is for my own recipe i am making a pomegranate blueberry wine through juice reduction
I want to attempt to make this, it will be my first time making cider, I'm in the UK I was just wondering when do you add the second half of the berries and how just pour them in or add to bag? Thanks
When adding a second batch of fruit it is best to rack out the first batch.
From my point of view you can call the brew whatever you want (hard Cider, Cider, cidre, bubbling brew, etc) 😂
Ok, I’m a novice brewer, so bare with me here.
At what point in the process are you able to make the call to either make the Berry Cider dry or sweet?
I have a sweet tooth that is longer than my body, so I usually make sweet ciders, but having watched this Berry Cider series I now want to give it a go, but I’m not experienced enough to make that call.
Cheers to the both of you, and the cats.
At bottling, if you're able to pasteurize. Definitely use the plastic test bottle for checking carbonation.
Having something both sweet and carbonated is risky, you have to bottle it with too much sugar, let it ferment a while to carbonate to your desired carbonation, then pasteurize to kill the yeast.
If you're not concerned with carbonation just add sugar to taste before bottling and immediately pasteurize.
So in the original video very berry cider you mentioned that you added fruit in primary and secondary. So did you add fresh fruit into secondary or just left the fruit from primary?
Brian I wanna pick your brain for this topic.what do you think of things like "Nitro brews" ie using nitrogen instead of co2 to "carbonate" a brew. I like nitro sodas a lot and have been noodling with the idea of getting a 1 gallon micro keg to carbonate some of my meads but I really want to use nitorgen instead for the smaller bubbles. I think the mouth feel with a full 14% sweet mead would be fun and fantastic. I like you guys only make small batches so I could do all or part of a batch with the keg. and find it hard to naturally carb a sweet mead so I wanna experiment lol. the cost is the same basically so it can't hurt to try right? Cheers from Montana.
Was thinking about using watermelon in a mead and couldn't find a video using watermelon on your channel is there a reason
Already answered on another video where you posted the same question.
Okay Brian, i gotta ask. I've had this thought for the last little while, could you use a Soda Stream on the brew to carbonated it, instead of adding the sugar and having the yeast do it?
it'd probably change the flavor
Some have done it. I don't own one. I hear it's hit or mess.
@@DONK0 I dunno about that. I've got a soda stream and I've tried making sparkling water with it, and I find it tastes better than the store bought stuff (i always find it tastes like metal and fruit peel if flavoured). In fact I find there's no 'weird taste' making it myself. So I think the CO2 from Soda Stream is more neutral.
@@DandisDen I'm not saying it is a bad taste, but it's different.
There are some adapters for kegs and mini kegs that let you use sodastream cannisters to carbonate
I have a question about t.r.b.o.s. do you keep it filled for multiple brews or do you make a fresh batch of sanitizer every brew
We keep it filled for an entire "brew day" and try to get in as many brews as our brains and patience can muster. That being said, if we have something really dirty, like an airlock that has some of the brew in it or an auto siphon that got gunked up from a thick layer of lees, then I will rinse that off in the sink before putting into T.R.B.O.S. so I won't get the sanitizer solution overly dirty.
Hello
Hey there!
Like a Newt it gets better lol. What do you do with withces?
Withces?
Basic science of pressure (I think)
Because gas is compressible, the total surface area of the bottle exposed to gas increases the total pressure on that bottle.
Less air space, less total pressure on the bottle.
Very possible Im wrong but I think you have it backwards and more air means less pressure.
Either way, they explode easier.
What do you mean by "bad gas (co2)"?
Co2 and many others yes.
she says displacement like that because - I have no idea just wanted her 2 think I was kool 😂
Lol!
After losing a significant amount of my vision due to a brain tumor I find it hard to read the small numbers on a hydrometer so my readings are all over the place and make me second guess my abv when i notice that im not always looking at the spgr portion of the hydropeter. Do you have any opinions on the accuracy of the electronic hydrometers?
I can't speak on those since I have yet to use one. What I've seen some folks do though is take a quick photo with a cell phone and zoom in. Maybe that would help?
@@CitySteadingBrews I've considered this route and thought also a magnifying glass might help. I like these options... especially after the prices ive run into I would rather not throw more money at the problem or like the idea of a foreign object floating in the brew for the duration of the primary fermentation... Thanks a bunch im considering turning this hobby into a small buisness possibly.
I have a question I and read in wikipedia that hidromies ca have a graduation of 20 degrees of alcohol without heading
I'm sorry... do you mean they can vary by 20 points? I'm going to say this can be true. There's a lot of cheap hydrometers out there. The ones we use are all calibrated well. It's easy to test, just put it in plain water, should read 1.000. We've also confirmed those readings since the amount of sugars added can be calculated into a specific gravity and the hydromter shows that same result.
Then it doesn't reach 20% alcohol
this might be great with gin...
is there any real need to use sanitizer or alcohol for the airlock? I mean water works, unless its for killing fruit flies.
Flies survive water. They don't survive alcohol or star san.
I use water despite what they say. I have never seen a fly swim through that water, emerged alive on the other side and jumped into my brew. They all die in the water. But alcohol will murder the flies harder I guess. And no one can complain that they gave bad advice if a fly actually did swim through all the water somewhere, since they recommend the stronger stuff.
Pacific Northwest...cider...doesn't matter what fruit flavor.
Dexter
Another question how many pounds of fruit do you suggest to flavor a gallon of wine
There is no one answer to that. It depends on the brew, environment, yeast, fruit, etc. Essentially that would be a custom recipe.
@@CitySteadingBrews avb 16% semi warm environment around 70 degrees has a very strong citrus tast and i kinda wanted to tone it down i was thinking cherry but wasn't sure how much to add
Usually anything from half a pound to several pounds. As I said, there are many variables and one of them is preference. We don't really offer customized recipes, but a couple pounds is a decent starting point normally.
@@CitySteadingBrews thanks i appreciate the help