One content creator has a channel about knives, and he welcomed people to contact his Facebook if they had questions. I went to go do that, and there was all this unnecessary stuff to fill out, because his account is as a "public figure". I decided it was a waste of time, but got a kick of out the dudes ego, since very few people have heard of him. I've definitely never heard of folks giving their phone number.
George, I have so much respect for you to publicly post your contact information like this. You have a true love for the craft. I just made my very first batch and stumbled on this video to make sure I was installing my airlock correctly. You've got a new subscriber from this new brewer.
Hi George, thanks for the great help concerning the s-airlock. I was looking for the correct answer to "How do you know when your wine finished fermentation?" Wow, everyone else I ran into on youtube was saying "It's done when the bubbling stops". Well they left out it needs to level back. Thank you for being here and keep up the good work Sir!
very sincerely, thank you. I'm making mead for the first time and I was unsure about how the liquid in the air lock should look at which point in the fermentation cycle. This video answered my every question. Thank you.
First time I see someone about fermentation really giving detailed tips of what to look for and what could go wrong and how to fix it. I'm not even trying to make liquor just wanted to watch some video on sauerkraut, but wow, now I can roleplay being a boot legger during the Prohibition era! Which will go great with my Franks topped with amazing sauerkraut.
Started watching your videos 08/08/2022 . I have learned so much watching and have remembered things that I had forgotten. Thanks for all you do to help this hobby with your information. Great job and I will definitely keep watching.🥃🥃💯
I stumbled across your video researching fermentation of hot sauces. Thank you so much for putting together such a video! It's very helpful and informative!
Congrats you gained a new subscriber! I enjoy genuine CZcams content, and I am currently a noob brewer. This helped so much and it’s not all BS either! Thank you very much
Your videos are very informative, thank you for putting all this information together, you gave me the confidence to give this hobby a try. I have been making ciders and beer for a few years and never had a leak so bad I saw no activity in the airlock, until this week! I was making my first Birdwatchers sugar wash, OG was 1.083, and I pitched 5 grams of champagne yeast. I opened my fermentation chamber and could hear the fizzing in the fermenter but nothing was coming out of the airlock. I opened up the bucket and could see gases shooting up the side of the film on top of the wash. It was very active, I changed my cheapo 5-gallon bucket snap lid with leakproof (lid with gasket) and the bubbler was humming along in just a couple of minutes. Can't wait to run this through my little air still and see how it tastes.
Thank you, I’m starting to make and learn to make wine, my neighbor made wines in the nineties and he is passing his wisdom on to me. Well he said it would only take 30 minutes to pass it on, but he did give me some of his old stuff. But hey I’m ready to learn all I can, and I hope it taste good.
Thank you I was thinking it could explode & I wanted to make sure I did it right. Thought I had to take the fermenter cap off ? Other videos didn't show the fermenter. Great tutorial video thank you . Grandma is making this for relatives that like beer and wine coolers.
Thank you for this video George!!! Im making my very first cider and I have a lot of worries and questions, the most important one was to know when it's done fermenting, your video was wonderful at giving advice and being entertaining :)))
i have brewed without airlock. just let the can lock slightly open for 2 weeks then closed it but opened twice a day after 3 weeks i would open every other day. had a kitchen towel over the secured screw. where i live its hard or expensive to get brewing gear. the only thing i like with the bucket is the fact you can clean it so easy. however the airlock is addictive to use, you want it to have action and then less and less co2.
Great video I appreciate the information. On day two I noticed I forgot to add a little water to the airlock and it overflowed. Won’t make that mistake again.
Excellent advice thanks buddy. I've got my first cider kit but i haven't started yet. Am at the looking at everything and checking i've got everything i need point.Haven't got a clue what i'm doing, Thank god for youtube.
Very well explained, clear explanation and the video is a great help also that's the thing i want to know about knowing the time when already permented ...thanks George
Tip: If you want to test if your airlock works other than blowing into it (which makes a mess) try opening a can of pop inside the container and close the lid as fast as possible. The carbonation should cause an imbalance in the two chambers of the airlock and might bubble
Airlock is nice but not necessary for 2 reasons. #1. Co2 is heavier than O2 and will rest on top of your ferment, creating a gaseous seal if left undisturbed (not blown away). 2. If you leave your lid on loosely, it will perform the same function as an airlock. Now remember, during the fermentation process, you have a positive pressure environment. So oxygen can't get in anyway.
I have never distilled anything ever and got a brand new distiller. My first recipe for whiskey... 40L of water around 180 Degrees F or 82 Degrees C 15lbs of crushed Corn/corn meal 8lbs of crushed Wheat 2lbs of Malted Barley I let that go for a while using a brew bag until it cooled down to about 140 Degrees F or 60 Degrees C Took the brew bag out, sparged out the excess starches and sugars. It was looking like the draw off the ingredients was quite good, very milky looking. Let it cool to about 86 degrees F or 30 degrees C Pitched my yeast and let it cool to about 68 Degrees F or 20 degrees C. I checked that same night and the fermentation had a very good cap and was bubbling like crazy... smelled like fresh bread. Since it's my first time and I had no idea what I was doing, I didn't check the gravity and the lid was getting tight from the gas build up. I was worried it was going to pop so I stupidly popped the lid over night a crack thinking it needed air. I closed it back up the next morning. When I came out the next morning, it was still bubbling but the cap was gone and it was about 60 degrees F or 16 Degrees C. (which I think is too cold) It's still slowly bubbling but no new cap and it's starting to settle near the bottom of the bucket. Now the gravity reads about 1.005. Did I completely screw it up? could it have just finished in a few days (24-48 hours seems quick to me). I've purchased 4lbs of corn sugar that I'm thinking I might boil into some water and add it to try to bring up the temp and get a bit more sugar in it. hopefully that'll get the yeast going or I can repitch some more yeast. thoughts?
Hi George, hope you're doing well. That was an impressive video about fermentation , airlock. I'm planning to use a glass canister bottle for fermentation, it has a breathing cap. As per its features, gas inside the canister gets emitted thro air hole when fermentation takes place. In this situation do I need to have an airlock ?? And how do I get to know fermentation has actually taken place??
Hi I have been brewing successfully for last eight months. I live in Cholistan desert in Pakistan (close to Indian border), our summers are very long and harsh, the temperature reaches up to 50 degrees celsius. During, my previous homebrewing experiences (wine/beers), the fermentation process ended in 17 - 19 days during summers. Winters are short but night time temperature drops a lot, this morning (December 14) when I checked my beer, there are very few bubbles, or I can say almost no fermentation, while it is only the 10th day today. I need to mention in the past, whether I brewed 5 liters, 7 or 10 liters, I have always used the dry yeast sachet of 10 grams regardless the quantity of liquid, but this time I have brewed 20 liters of beer and the amount of yeast I added was still the same (10 g pack). But anyway as it is the mid of winters and the temperature yesterday during the day time was 9 degrees c and during the night it was -1 last night so I need to ask: If this quicker completion of fermentation process is due to colder weather? Is it due to larger amount of liquid (20 liters) and less yeast (10 g)? Or shall I add some more yeast while the brew is already 10 days older? I thank you in advance, and hope that you would be able to answer as soon as you could. (whatsapp +923007003492)
Now that we are in this covid pandemic and locked in our houses. I decided to make some home booze using a gallon water jug, I threw about 3 cups of sugar, half cup of cooked oatmeal. And two tables of bakers yeast sold shook it all up and let it set.. I let the top cap unscrews but just sitting on top of the jug. I left and came back 30 minutes and saw that the head spilled everywhere on my floor, I've never done this before... but I just cleaned it up and put a half tablespoon more yeast in there. It's been fermenting I suppose very well for the past day and a half. I open the top and can clearly smell the alcohol, smells like an sweat oaty I'd say 5 percent so far. It's still going.. how long usually does this process last.. thanks and you be safe. Ps. I plan to drink the wash as is. I'm not an expert on how to distill, I have heard bad things for those that dont know what they're doing
Thanks for such great information George !! My airlock has started bubbling (yay) but every once in a while it squirts like Old Faithful ☹️. Should I remove some of the liquid in the container?
Wondered why my wine wasn’t bubbling. Bucket was tight but airlock a bit loose, so I put Vaseline around it. Seems to be working now. Hope this is an ok thing to do.
I know this was 5 years ago but I just bought an airlock yesterday and I haven't tried it yet. Do you have a step-by-step video to how you got to where you are at in this video recipe how you mixed when you mixed what you mixed. Even how you put your air luck on the bucket. Is there a step-by-step somewhere
I have a quick question, If you didnt have that glass piece at the top of your fermentor.. could you still ferment the sugar and yeast and make alcohol?
Hey George what about a surgery wash that has slow action but working when sealed ,but when I take the lid of and look it takes off churning is that normal!
I just made my first cider and the airlock has some gunk in it and bubbling over the lid. Can I rinse and sanitize and put it back on? Is there anything I can do to calm down the bubbling?
Hello. Great video and thanks for that. A quick question. Is there a possibility during the fermentation the airlock to blow from the pressure and the liquid to escape?
Hello I have quick questions. I notice after 10th day pressure i level up. Then because of low temperature 16.5C I mix up a little bit and put on 19C..Now is again some pressure from buttle but gravity is 1.007..is it done or not? 12th day is now
Can i please ask should the air lock have a screw top or a push lid, mines open, was nothing else in the kit. Its not fermenting at all im concerned ive ruined the beer. Its been in the bucket for 4 days
Does the airlock matter as much if the final product is for distillation? Also if a good way to start up a stalled fermentation is to stir it, why is it so important to keep oxygen out? If it isn't sealed will it affect the amount of alcohol you produce? My brother in-law makes shine and all he does is set the lid on the bucket. No seal at all. But he also doesn't know a whole lot more about it than I do. If I'm going to do it, I'm going to do it properly.
So I really messed up on my first attempt. I actually left air in the bottle purposely filled the bottle below the airlock tube turns out that's not right. I'm starting my second attempt right now. So I'm going to fill it to the brim then put the airlock on and fill the airlock to the fill line. Is that correct?
WHAT????!!!!! youtuber offering his own personal phone number? this guy has so much love to give. I will NEVER call you, but thanks for the offer
Yeah....this guy is a King!
He said he doesn’t mind lol
Test
One content creator has a channel about knives, and he welcomed people to contact his Facebook if they had questions. I went to go do that, and there was all this unnecessary stuff to fill out, because his account is as a "public figure". I decided it was a waste of time, but got a kick of out the dudes ego, since very few people have heard of him. I've definitely never heard of folks giving their phone number.
It's quite late and I gave George here a phone call about my airlock, he was helpful, kind, and understanding about the time. I appreciate your help!
George, I have so much respect for you to publicly post your contact information like this. You have a true love for the craft. I just made my very first batch and stumbled on this video to make sure I was installing my airlock correctly. You've got a new subscriber from this new brewer.
Best guy on CZcams for instructional video, your the man George
This guy has given me reassurance that what I’m doing is absolutely the right thing. First time brewer so really pleased I found him!
One of the best explanations I've found on the internet. Thank you!!
Great to see someone who knows what they are talking about.
George, thank you for being so generous with your time and knowledge. best on youtube and beyond.
Hi George, thanks for the great help concerning the s-airlock. I was looking for the correct answer to "How do you know when your wine finished fermentation?" Wow, everyone else I ran into on youtube was saying "It's done when the bubbling stops". Well they left out it needs to level back. Thank you for being here and keep up the good work Sir!
Thank you George. You are truly a teacher for this community. Family
Great tip about using coffee in the airlock, especially when you have your fermentation vessels in a dimly lit under-stair hideaway!
Love Barley hops channel always got great informative information inspired me to start my own home brewing and channel
very sincerely, thank you. I'm making mead for the first time and I was unsure about how the liquid in the air lock should look at which point in the fermentation cycle. This video answered my every question. Thank you.
Just got in wine making / beer /cider and all the groups on Facebook ect . I've learnt so much more from your videos . Top fella 👍🏾
First time I see someone about fermentation really giving detailed tips of what to look for and what could go wrong and how to fix it. I'm not even trying to make liquor just wanted to watch some video on sauerkraut, but wow, now I can roleplay being a boot legger during the Prohibition era! Which will go great with my Franks topped with amazing sauerkraut.
I love how you make it feel like anyone can do this thanks for All your hard work
Glad to have ya back George 👍🏻
Started watching your videos 08/08/2022 . I have learned so much watching and have remembered things that I had forgotten. Thanks for all you do to help this hobby with your information. Great job and I will definitely keep watching.🥃🥃💯
Good to see these videos are back, always love your videos George, always very informative thanks
Just want to say thanks for all of your videos. Truly a great teacher in the CZcams Academy
Wow, thank you!
I stumbled across your video researching fermentation of hot sauces. Thank you so much for putting together such a video! It's very helpful and informative!
Congrats you gained a new subscriber! I enjoy genuine CZcams content, and I am currently a noob brewer. This helped so much and it’s not all BS either! Thank you very much
George - thank you for the new video. Always pick up a new tip or a reminder.
Your videos are very informative, thank you for putting all this information together, you gave me the confidence to give this hobby a try. I have been making ciders and beer for a few years and never had a leak so bad I saw no activity in the airlock, until this week! I was making my first Birdwatchers sugar wash, OG was 1.083, and I pitched 5 grams of champagne yeast. I opened my fermentation chamber and could hear the fizzing in the fermenter but nothing was coming out of the airlock. I opened up the bucket and could see gases shooting up the side of the film on top of the wash. It was very active, I changed my cheapo 5-gallon bucket snap lid with leakproof (lid with gasket) and the bubbler was humming along in just a couple of minutes. Can't wait to run this through my little air still and see how it tastes.
Thank you, I’m starting to make and learn to make wine, my neighbor made wines in the nineties and he is passing his wisdom on to me. Well he said it would only take 30 minutes to pass it on, but he did give me some of his old stuff. But hey I’m ready to learn all I can, and I hope it taste good.
Thank you I was thinking it could explode & I wanted to make sure I did it right. Thought I had to take the fermenter cap off ? Other videos didn't show the fermenter.
Great tutorial video thank you .
Grandma is making this for relatives that like beer and wine coolers.
I too thought the cap had to be left off
I took a logical chance and left mine off. Anyone know for sure?
Best explanation I’ve actually heard. Thank you 😊
I hope you are doing well Gorge.
Thank you kindly for all youwor help and advice and hard work .
Thank you for this video George!!! Im making my very first cider and I have a lot of worries and questions, the most important one was to know when it's done fermenting, your video was wonderful at giving advice and being entertaining :)))
George, absolutely love your channel. Thanks for sharing your wealth of knowledge (and enthusiasm)
i have brewed without airlock. just let the can lock slightly open for 2 weeks then closed it but opened twice a day after 3 weeks i would open every other day. had a kitchen towel over the secured screw. where i live its hard or expensive to get brewing gear. the only thing i like with the bucket is the fact you can clean it so easy. however the airlock is addictive to use, you want it to have action and then less and less co2.
I love your video because you choose the topic which people realy need to know.... great job sir....
Great information for this newbie truly appreciated..stay blessed
what a great guy. cheers my man. currently making 1.5 gallons of apple
You are the best! Thank you master. Just started brewing, and this really helped me. Thank you again!
Great video I appreciate the information. On day two I noticed I forgot to add a little water to the airlock and it overflowed. Won’t make that mistake again.
Excellent advice thanks buddy. I've got my first cider kit but i haven't started yet. Am at the looking at everything and checking i've got everything i need point.Haven't got a clue what i'm doing, Thank god for youtube.
George. Thanks for the video instruction. I am just about ready
Thanks Buddy! I appreciate the help!
Thanks for the info! Just bought some airlocks and had no idea how to use them. cheers!
No problem 👍
Thank you so much 🙏💋 this is my first time time an you helped me a lot it’s working great now 👍.
Some more great info,thanks George.
Very well explained, thanks!
Very well explained, clear explanation and the video is a great help also that's the thing i want to know about knowing the time when already permented ...thanks George
OMG, thanks a lot George, you're the man. It explained it to me perfectly.
Tip: If you want to test if your airlock works other than blowing into it (which makes a mess) try opening a can of pop inside the container and close the lid as fast as possible. The carbonation should cause an imbalance in the two chambers of the airlock and might bubble
Nice video
This man is amazing
Subbed and liked. I really enjoyed this video. You have some great knowledge. Thanks for sharing it.
Airlock is nice but not necessary for 2 reasons.
#1. Co2 is heavier than O2 and will rest on top of your ferment, creating a gaseous seal if left undisturbed (not blown away).
2. If you leave your lid on loosely, it will perform the same function as an airlock.
Now remember, during the fermentation process, you have a positive pressure environment. So oxygen can't get in anyway.
If you pop the lid to test and let oxygen in, wont that halt fermentation? Or does it pick back up after resealing?
I have never distilled anything ever and got a brand new distiller. My first recipe for whiskey...
40L of water around 180 Degrees F or 82 Degrees C
15lbs of crushed Corn/corn meal
8lbs of crushed Wheat
2lbs of Malted Barley
I let that go for a while using a brew bag until it cooled down to about 140 Degrees F or 60 Degrees C
Took the brew bag out, sparged out the excess starches and sugars. It was looking like the draw off the ingredients was quite good, very milky looking. Let it cool to about 86 degrees F or 30 degrees C
Pitched my yeast and let it cool to about 68 Degrees F or 20 degrees C.
I checked that same night and the fermentation had a very good cap and was bubbling like crazy... smelled like fresh bread.
Since it's my first time and I had no idea what I was doing, I didn't check the gravity and the lid was getting tight from the gas build up. I was worried it was going to pop so I stupidly popped the lid over night a crack thinking it needed air. I closed it back up the next morning.
When I came out the next morning, it was still bubbling but the cap was gone and it was about 60 degrees F or 16 Degrees C. (which I think is too cold)
It's still slowly bubbling but no new cap and it's starting to settle near the bottom of the bucket. Now the gravity reads about 1.005.
Did I completely screw it up? could it have just finished in a few days (24-48 hours seems quick to me).
I've purchased 4lbs of corn sugar that I'm thinking I might boil into some water and add it to try to bring up the temp and get a bit more sugar in it. hopefully that'll get the yeast going or I can repitch some more yeast.
thoughts?
First guy I’ve seen give out his number that’s cool but this video was very helpful thank you
Brilliant! Thanks for this, about to make my first brew (Yorkshire Elderflower champagne)
I'm just ordered a still and watching your videos thank you
what a fantastic video tutorial.
Great video.
Just started today thanks for your advice!
Thank you George!!
Great! Thanks George.
Hi George, hope you're doing well. That was an impressive video about fermentation , airlock. I'm planning to use a glass canister bottle for fermentation, it has a breathing cap. As per its features, gas inside the canister gets emitted thro air hole when fermentation takes place. In this situation do I need to have an airlock ?? And how do I get to know fermentation has actually taken place??
Great video mate, thabk you!
Thank you George a million times
Thank you so much this video really helped me
Hi im from phillipines...nice vedio'
Hi
I have been brewing successfully for last eight months. I live in Cholistan desert in Pakistan (close to Indian border), our summers are very long and harsh, the temperature reaches up to 50 degrees celsius. During, my previous homebrewing experiences (wine/beers), the fermentation process ended in 17 - 19 days during summers. Winters are short but night time temperature drops a lot, this morning (December 14) when I checked my beer, there are very few bubbles, or I can say almost no fermentation, while it is only the 10th day today.
I need to mention in the past, whether I brewed 5 liters, 7 or 10 liters, I have always used the dry yeast sachet of 10 grams regardless the quantity of liquid, but this time I have brewed 20 liters of beer and the amount of yeast I added was still the same (10 g pack). But anyway as it is the mid of winters and the temperature yesterday during the day time was 9 degrees c and during the night it was -1 last night so I need to ask:
If this quicker completion of fermentation process is due to colder weather?
Is it due to larger amount of liquid (20 liters) and less yeast (10 g)?
Or shall I add some more yeast while the brew is already 10 days older?
I thank you in advance, and hope that you would be able to answer as soon as you could.
(whatsapp +923007003492)
Now that we are in this covid pandemic and locked in our houses. I decided to make some home booze using a gallon water jug, I threw about 3 cups of sugar, half cup of cooked oatmeal. And two tables of bakers yeast sold shook it all up and let it set.. I let the top cap unscrews but just sitting on top of the jug. I left and came back 30 minutes and saw that the head spilled everywhere on my floor, I've never done this before... but I just cleaned it up and put a half tablespoon more yeast in there. It's been fermenting I suppose very well for the past day and a half. I open the top and can clearly smell the alcohol, smells like an sweat oaty I'd say 5 percent so far. It's still going.. how long usually does this process last.. thanks and you be safe.
Ps. I plan to drink the wash as is. I'm not an expert on how to distill, I have heard bad things for those that dont know what they're doing
Thanks for such great information George !! My airlock has started bubbling (yay) but every once in a while it squirts like Old Faithful ☹️. Should I remove some of the liquid in the container?
Very helpful, thank you!
Wondered why my wine wasn’t bubbling. Bucket was tight but airlock a bit loose, so I put Vaseline around it. Seems to be working now. Hope this is an ok thing to do.
Very helpful
Thanks again.
What a great video super informative 💪
Cheers dude. Great simply explained use and possible issues of no bubbles are there
I know this was 5 years ago but I just bought an airlock yesterday and I haven't tried it yet. Do you have a step-by-step video to how you got to where you are at in this video recipe how you mixed when you mixed what you mixed. Even how you put your air luck on the bucket. Is there a step-by-step somewhere
What’s the preferred liquid to use in an airlock?
Do you always leave the lid on the airlock?
I have a quick question, If you didnt have that glass piece at the top of your fermentor.. could you still ferment the sugar and yeast and make alcohol?
Hey George what about a surgery wash that has slow action but working when sealed ,but when I take the lid of and look it takes off churning is that normal!
I just made my first cider and the airlock has some gunk in it and bubbling over the lid. Can I rinse and sanitize and put it back on? Is there anything I can do to calm down the bubbling?
What song was at the beginning. I've been trying to figure that out for a good bit now.
Brilliant!
Hello. Great video and thanks for that. A quick question. Is there a possibility during the fermentation the airlock to blow from the pressure and the liquid to escape?
Sir is it oka to keep that air lock( twin bubbler) for 1-2 years? Without opening even once
I'm at the end of my fermentation. There is 1 bubble every 20 seconds. When is it done? 1 bubble per minute? Thanks to any answer.
Can I keep the mash sealed in a bucket after I cook the wash if I don't want to do another batch right away
Thank you
Good video. Answerd my questions :)
nice example
Hi George, i have question for you...does a mash or wash need to be cleared after fermentation...??
Hi im new to wine making, do I put the lid on the airlock?? there's no pin holes in the lid
Tnks for grat video!
Can you actually use coffee as a liquid at an air lock?
Hello I have quick questions.
I notice after 10th day pressure i level up. Then because of low temperature 16.5C I mix up a little bit and put on 19C..Now is again some pressure from buttle but gravity is 1.007..is it done or not? 12th day is now
So what would you say if I was getting 1 bubble every 10 seconds. Close to done, Done or wait till it stops?
Can i please ask should the air lock have a screw top or a push lid, mines open, was nothing else in the kit. Its not fermenting at all im concerned ive ruined the beer. Its been in the bucket for 4 days
Does the airlock matter as much if the final product is for distillation? Also if a good way to start up a stalled fermentation is to stir it, why is it so important to keep oxygen out? If it isn't sealed will it affect the amount of alcohol you produce? My brother in-law makes shine and all he does is set the lid on the bucket. No seal at all. But he also doesn't know a whole lot more about it than I do. If I'm going to do it, I'm going to do it properly.
Oxygen will turn it to vinegar which will only distill into more vinegar, not alcohol
do i put the plastic cap on the airlock during fermentation?
So I really messed up on my first attempt. I actually left air in the bottle purposely filled the bottle below the airlock tube turns out that's not right. I'm starting my second attempt right now. So I'm going to fill it to the brim then put the airlock on and fill the airlock to the fill line. Is that correct?
do you keep the cap on the airlock?