You say that but I am enjoying a Baltic porter that is 6 months old and still feel it could use a couple more months. But yes, my historical London Brown Ale I've brewed twice now that I love peaks a month in the keg and after 3 months it's not nearly as fresh of a beer anymore and the earthiness from the British hops is the only thing I can taste
I'd be very interested to see a 3 & 6 month comparison between sack mead aged at ~60°F cellar temperature vs 80°F (which is room temp in my house when we're trying to save on air conditioning over the summer). For experimental purposes I guess you'd need to use an incubator to actually keep that temperature steady the whole time.
I wouldn't dismiss pasteurization so wholesale. After all, it has a secondary feature of stabilizing the brew. You could consider the minor benefit in flavor as a bonus.
Most chemical reactions double in speed with 10c temperature increases... keeping it warm might help... next experiment try keeping at 40c for a month.
Wahahaahahaha!!!!! Wine in the dryer!!!! The ol' Garrett trick, I see! 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 - you'll join the esteemed community of laundry room brewers in no-time!
Love this, especially the dryer nod to MMM. Thank you for sharing this. Getting into polish meads has really helped with my patience in mead making. I like how you promote a lot of lower abv stuff to set people up for success quickly as they wait for other products to age appropriately.
Try boiling and reducing some balsamic vinegar. You will see a huge reduction in acidity, though the acidity is definitely blown off in the steam produced. You will also get a vinegar that tastes more aged and tastes great on everything, including ice cream. Reduce it by two-thirds. Heat and some evaporation does wonders.
Great video! I think the one thing I would have liked to see is a 6 month and 1 year aged version of the same brew thrown into the comparison line up. As mentioned, it seemed like the sous vide and dryer method altered the acid structure slightly. I’m curious if it changed the acid structure in the same “direction” as a natural aging process or led to something completely different. I get that this would have greatly increased the complexity of the video though. Anyways thanks for sharing! Cheers Gents! 🍷
the only major difference I have found when pasteurizing is the rapid degassing from that process. I do it with open tops not closed so the gas in solution can escape feely(I do cover the tops with foil to keep other things out) that is the one and only thing I have noticed with that method. I don't really think of it as rapid aging though. But because of this degassing I do add gass wine presserver into each bottle before sealing them up, mostly because I do bulk pasteurizing.
I was given , ( Because They Know I Brew ) A , Brewer's Best , Brewing Equipment Kit # 1003BB. 5 Gallon PET Carboy , 6.5 Gal. Primary Fermenter , 6.5 Gal. Bottling Bucket 🪣 with Spigot , Easy Clean No-Rinse Cleaner , Triple Scale Hydrometer , Siphon Hose and Shut off Clamp , Liquid Crystal Thermometer , Brewing Guide , Drilled Universe Carboy Bung , Equipment Instructions , Soft Red Carboy Brush , 20 Quart Brew Pot with Lid , Lid with Grommet , Airlock , 5 Gal. Auto-Siphon , Bottle Filler , Twin Lever Capper , Bottle Brush , Brew Paddle , Lab Thermometer 🌡️, Sanitizer , 10 Inch Test Jar . / I Already Have Everything in the Box , But , It's Good to have a Spare of Everything . Don't Know What IT Cost , It Was A Gift 🧧🎁. And A Dang Good One . 🐯🤠
The point of ultrasonic treatment is to speed up esterification (a reaction of alcohol and tannic acid, well....any acid really) which works great in oaked spirits. Not sure that is desirable in mead or wine...Also. the alcohol level in wine is pretty low
@@DointheMost I'm guessing you utrasoniced with the wood present. That will cause over extraction and sedimentaion from the wood. Soak the wood with your booze until you get the desired colour (Adding some active coal during this stage simulates the char on the inside of barrels). Remove wood ancoal and then ultrasonic. Destillation - extraction - biotransformation
It sounds like some wine makers are applying ultra sonic treatments to their fruit to help break down cell walls. There might be some merit to that! But it doesn't seem like an aging accelerant to me at all. I have a small $50 one at home and haven't noticed a difference with it.
I'm not sure if you've seen the same videos I have regarding the ultrasonic cleaners, but the ones I'm familiar with used wood chips or blocks to "age" the liquid. As init was compared to leaving the alcohol in a barrel for x amount of time vs the ultrasonic cleaner for a shorter time. Mt theory with that is the ultrasonic cleaner would lose molecules in the wood to impart the same effect as letting it sit for much longer. That may be something to test in another video and I'd be curious to see your take on it as I've considered trying it as well, but given the cost to get the ultrasonic cleaner and the limited quantities it can do at a time is why I haven't tried it.
When I tried it with the moonshine and Oak cubes, it basically made a wood tincture. Didn’t taste like whiskey… Just tasted like wood. Maybe doing it with wine or mead would lead to a softer result?
I always do 3-4 33oz bottles per gallon and a half, that way I can drink one immediately and have three left over to either age or gift to friends and family.
Meanwhile all my Facebook mead groups are full of people claiming they get 6 months of age by pasteurizing. Makes me wonder how bad their 6 month mead is.
Thanks a lotfor making this video! I did watch a few ultrasonic cleaner aging video's and I was pretty much starting to believe this method was true. Turns out it's just a bunch of nonsence. Thanks for saming me some bucks ;)
If its hard to wait months to drink your homebrew, make beer. Moral of the story.
Brilliant solution!
You say that but I am enjoying a Baltic porter that is 6 months old and still feel it could use a couple more months. But yes, my historical London Brown Ale I've brewed twice now that I love peaks a month in the keg and after 3 months it's not nearly as fresh of a beer anymore and the earthiness from the British hops is the only thing I can taste
But I don't like beer 😭
I make alcoholic ginger beer.
Doesn't taste like beer, its great
@@skeezixmccat yea? Well, you know, that's just like your opinion man!
I'd be very interested to see a 3 & 6 month comparison between sack mead aged at ~60°F cellar temperature vs 80°F (which is room temp in my house when we're trying to save on air conditioning over the summer). For experimental purposes I guess you'd need to use an incubator to actually keep that temperature steady the whole time.
I wouldn't dismiss pasteurization so wholesale. After all, it has a secondary feature of stabilizing the brew. You could consider the minor benefit in flavor as a bonus.
I pasteurize when absolutely necessary. But rarely do I find it necessary to do so!
This definately hammers the lesson that nothing substitutes good old fashioned time and patience
Most chemical reactions double in speed with 10c temperature increases... keeping it warm might help... next experiment try keeping at 40c for a month.
I know that the amazing Charly Bamforth did study beer aging with this heating process to boost reactions
Leo
Wahahaahahaha!!!!! Wine in the dryer!!!! The ol' Garrett trick, I see! 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 - you'll join the esteemed community of laundry room brewers in no-time!
Weird that it even helped a little bit!
Love this, especially the dryer nod to MMM. Thank you for sharing this. Getting into polish meads has really helped with my patience in mead making. I like how you promote a lot of lower abv stuff to set people up for success quickly as they wait for other products to age appropriately.
Appreciate this! Thank you 😊
Try boiling and reducing some balsamic vinegar. You will see a huge reduction in acidity, though the acidity is definitely blown off in the steam produced. You will also get a vinegar that tastes more aged and tastes great on everything, including ice cream. Reduce it by two-thirds. Heat and some evaporation does wonders.
Great video! I think the one thing I would have liked to see is a 6 month and 1 year aged version of the same brew thrown into the comparison line up. As mentioned, it seemed like the sous vide and dryer method altered the acid structure slightly. I’m curious if it changed the acid structure in the same “direction” as a natural aging process or led to something completely different. I get that this would have greatly increased the complexity of the video though.
Anyways thanks for sharing! Cheers Gents! 🍷
the only major difference I have found when pasteurizing is the rapid degassing from that process. I do it with open tops not closed so the gas in solution can escape feely(I do cover the tops with foil to keep other things out) that is the one and only thing I have noticed with that method. I don't really think of it as rapid aging though. But because of this degassing I do add gass wine presserver into each bottle before sealing them up, mostly because I do bulk pasteurizing.
The only way to shorten the aging process is to use anyone of the methods for about 2 years
Melomel red,
Melomel tart,
Get the dang book,
And it's you he will ❤.
This guy gets it
Really Appreciate Your Video , Thanks ! 🐯🤠
So , Nothing Works Better at Improving Your Brew than TIME 🎉 🎊. 🐯🤠
I was given , ( Because They Know I Brew ) A , Brewer's Best , Brewing Equipment Kit # 1003BB. 5 Gallon PET Carboy , 6.5 Gal. Primary Fermenter , 6.5 Gal. Bottling Bucket 🪣 with Spigot , Easy Clean No-Rinse Cleaner , Triple Scale Hydrometer , Siphon Hose and Shut off Clamp , Liquid Crystal Thermometer , Brewing Guide , Drilled Universe Carboy Bung , Equipment Instructions , Soft Red Carboy Brush , 20 Quart Brew Pot with Lid , Lid with Grommet , Airlock , 5 Gal. Auto-Siphon , Bottle Filler , Twin Lever Capper , Bottle Brush , Brew Paddle , Lab Thermometer 🌡️, Sanitizer , 10 Inch Test Jar . / I Already Have Everything in the Box , But , It's Good to have a Spare of Everything . Don't Know What IT Cost , It Was A Gift 🧧🎁. And A Dang Good One .
🐯🤠
The point of ultrasonic treatment is to speed up esterification (a reaction of alcohol and tannic acid, well....any acid really) which works great in oaked spirits. Not sure that is desirable in mead or wine...Also. the alcohol level in wine is pretty low
It made my moonshine taste like just straight up wood.
@@DointheMost I'm guessing you utrasoniced with the wood present. That will cause over extraction and sedimentaion from the wood. Soak the wood with your booze until you get the desired colour (Adding some active coal during this stage simulates the char on the inside of barrels). Remove wood ancoal and then ultrasonic.
Destillation - extraction - biotransformation
It sounds like some wine makers are applying ultra sonic treatments to their fruit to help break down cell walls. There might be some merit to that! But it doesn't seem like an aging accelerant to me at all. I have a small $50 one at home and haven't noticed a difference with it.
It was fun to see!
Thanks!
I can't imagine the energy bill running the dryer for 6 hours every time you want to slightly age a bottle. lol
I was definitely feeling reckless about that
What was your wine recipe? I'm curious as to what caused it to be so acidic.
I'm not sure if you've seen the same videos I have regarding the ultrasonic cleaners, but the ones I'm familiar with used wood chips or blocks to "age" the liquid. As init was compared to leaving the alcohol in a barrel for x amount of time vs the ultrasonic cleaner for a shorter time. Mt theory with that is the ultrasonic cleaner would lose molecules in the wood to impart the same effect as letting it sit for much longer. That may be something to test in another video and I'd be curious to see your take on it as I've considered trying it as well, but given the cost to get the ultrasonic cleaner and the limited quantities it can do at a time is why I haven't tried it.
When I tried it with the moonshine and Oak cubes, it basically made a wood tincture. Didn’t taste like whiskey… Just tasted like wood. Maybe doing it with wine or mead would lead to a softer result?
@@DointheMost That might work, especially if the flavor could benefit from the wood flavor.
The Though Emporium did a nice overview for using ultra sonic cleaners to rapid age alcohol and add interesting flavors. It's worth the watch.
I’ll look it up!
You can use an ultrasonic cleaner to degass.
What if you were to pasteurize it for like 8 hours?
I have considered this, and that might be the next chapter in this test. And maybe do it with a mead instead of a wine this time.
I always do 3-4 33oz bottles per gallon and a half, that way I can drink one immediately and have three left over to either age or gift to friends and family.
This is the way!
@@DointheMost this is the way!
How far away do you guys live from each other?
Just across town
Meanwhile all my Facebook mead groups are full of people claiming they get 6 months of age by pasteurizing. Makes me wonder how bad their 6 month mead is.
Yeahhhhh. I suppose the placebo effect can be strong? Haha
Then again. There’s those that are saying it ruins the brew and should absolutely NEVER be done.
@@marks6489 Yeah, similarly, people don’t like shipping to competitions in the summer over fears of hot UPS trucks. It’s never worried me!
I would not be allowed near the Dryer again if I put a bottle of wine in it.
Thanks a lotfor making this video! I did watch a few ultrasonic cleaner aging video's and I was pretty much starting to believe this method was true. Turns out it's just a bunch of nonsence. Thanks for saming me some bucks ;)
Maybe there are drinks that’s true for, but it didn’t do Jack for this wine! Maybe I’ll try it with something else another time!
6 months in the dryer will get you there! Lol
😂😂😂
First 🥇
First
Hat tip.
O.K. I'll Settle for a Tie 👍.
🐯🤠