Degassing homebrew mead and wine and cider! Why and how to degas!
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- čas přidán 14. 07. 2024
- Degassing Homebrew Wine, Mead and... Beer? What is Degassing? When should you degas? How do you do this degassing thing? Why do we degas wine, mead and... do you degas beer? What about degassing cider? Do I need to degas every day? I hear about people degassing twice a day, should I do that?
Some links to items used in the Video:
* Orange Blossom Honey amzn.to/2XxcrZP
* S-04 yeast: amzn.to/2XzjRfh
* 1 Gallon Fermenter with Stopper and Airlock: amzn.to/2XrJXAX
* 2 Gallon Fermenting Bucket with Drilled lid: amzn.to/2X7fusi
* Airlocks!: amzn.to/2FzL5s6
* Grain Bag: amzn.to/2FxmZOz* Belgian Tasting Glasses amzn.to/2QczIKK
* Autosiphon amzn.to/2Wuv2mi
* Hydrometer amzn.to/2W7EQSV
* 100 Ml Cylinder for Hydrometer: amzn.to/2W2tnUJ
* TRBOS (The Red Bucket of Sanitization): amzn.to/2W96tuF
* Star San Sanitizer: amzn.to/2FLmC3I
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I didn't degas my first cider, it was super carbonated and bitter. I degassed my 2nd batch with a sanitized spoon, it came out pleasantly bubbly. My third batch I racked into secondary for 2 weeks and it degassed itself. I waited until there was no activity in the airlock to bottle. It is no mystery that my 3rd batch tastes the best. Big thanks to city steading for educating me!
New subscriber.
Started our first mead 2 weeks ago. Thank you for making your videos. It makes it much more obtainable for those of us who didnt grow up in homes that brewed.
You guys are the ones who taught me about de-gassing and why... and thanks to you I now take gravity readings. My grandmother worked by eye and taste and simply told me to carefully stir once a week “because that’s what her mother taught her to do.” She’d tell me 2 to 3 stirrings in summer, double in winter. Two extra if it’s freezing every night and day a brew is going.”
It’s so much easier to know the science behind things, especially that since our houses are so much warmer in winter nowadays, it means the brews are finished faster and her recipes get simplified by a lot. It’s nice though, to find out the reason behind the rules she used to have. My only regret is that after my grandmother’s passing, we never found her notes on brewing. I know she did have some from the time she fled Germany as a young woman.
Please keep your great videos going! I love the vibe and the no-nonsense reasoning behind your methods. Brewing is a simple process. Why complicate it with a slew of chemicals and heavy (overly expensive) equipment? I really like your methods. 😍
Ok, off to more binge-watching of your videos now...
I can Appreciate that your Grandparents Brewed , and taught you something about it . 🤠
I like keeping brewing simple. I have seen many comments from people trying to make it so much more complicated than needed
If you're making a mead, it's important to only use honey that has been harvested from bees using lillies, roses, and nasturtiums. This will give it the peak flavours that pair well with red meats, you really don't want to be using any honey that has been harvested by bees that are anywhere near tulips, begonias, or chrysanthemums, this is because if you do it will give you an almost pollen-y flavour, which as we all know, does not lend well to red meat pairings, or even cheese pairings, which if you're having a mead and not having red meat with it you're really doing it wrong. Now let's take waters. You really only want to use a water with a pH balance of 6, maybe 7 if you're really feeling bold, but an 8 is right out. This ensures that any tinny notes will be at a low point. Make sure it's unfilitered water as well, and if at all possibly, if you're anywhere near one, try to find water from the purest springs, as the yeast really love this kind of water. While we're on the subject of yeast, you really - uh, hey... where're you going?
I know you really didn't want to make this video but I thank you for doing it as it answered a lot of questions.
Really you wo are the best possible teachers!!!! Thanks a lot!
Appreciate that you aim to keep things simple and or use the fancy vacuums and things. Makes it easier for the beginners 🙃
Thank you both! Your timing is impeccable because I am at the degassing stage and I was just wondering about this. Also, now I can't shake the thought that I am removing, yeast farts! 😂 This just makes Meading, that much more fun! 🤗
Was just talking to the wife yesterday about needing to learn how to degas the wine. You guys musta read my mind! Lol thanks for the tips and tricks ❤️
Thanks for the bloopers ending! Loved it!
Thanks for making this video! I didn't find out about degassing until I was making my first mead, I thought it was still fermenting after 2 months because there were still bubbles which was confusing. This definitely helps my understanding
I age my meads and cysers for at least 6 months but usually for a year if higher ABV. Thank you for all the information on degassing.
I have watched many of your videos. Keep em coming! Love the advice and info. I have currently only made 4 5gallon batches. Lots to learn yet!
I just want to say I really love everythingabout the way you guys do videos! You have simple methods and as someone gathering information for my first brew session I love that! The main reason I'm commenting though is because I have been plugging in my phone and mainly listening to you guys on the way to work for several weeks now. In this video you specifically say for those of us not watching this is how to do it. I love that you verbally describe everything you are doing as well as show it. Just wanted to give you guys a shout out and say great job and keep it up! I'm sure I will have questions or comments once I actually start my brewing!
Wow, thank you! Glad to have helped.
Excellent video, my first few meads I noticed I had to "burp" them even after bottling dispite fermentation had finished long ago and some meads that seemed to have stalled I could shake & get an immediate response of bubbles. Took me a while to realize the best tool for mead is patience haha. I'll now be using the spoon stirring technique after primary fermentation!
This is very informative, thank you guys for sharing
That also explains why I let my dry wine ‘breathe’ before drinking it
Glad I've continued to watch your videos, had no idea about degassing.
I'm making my very first mead so opted for I'm sorry to say the cheapest ingredients I could get as money is tight. But I got tesco honey, bread yeast and raisins. OG was 1.072 and has been fermenting for 3 days so far and is going well, plenty of bubbles.
Very helpful! I'm new to homebrewing and learning as I go, so far so good, and I will learn from this and degas once my batches are done fermenting! You've got a new subscriber.
Welcome aboard!
You guys are awesome. I'm excited as I just put my FIRST ever batch of Mead together yesterday. It's currently in my closet fermenting as I type. I'm gonna do as you say and not touch it until I rack it.
Good luck!!
I liked to think its getting rid of yeast burps lol
Seriously love how simple y'all keep everything. As someone who participates in other groups that can get super technical about their brews its refreshing in a way to have a simpler, less intimidating method to the brewing madness.
Just racked my first brew that I mixed up from your traditional mead recipe! It came out smelling surprisingly good, and testing better than i expected it to after only being in primary for a month. I used a champagne yeast for it and you can taste that, but its not a really a bad thing. I would've drank a whole bottle right there if I wasn't so excited to see how much better it'll be in another month and some change!
After I finished racking, I cleaned the original carboy, resanitized everything and mixed up a cherry chocolate brew based on you guys' videos! Its bubbling away next to the hydromel I mixed up a week and a half ago. Thanks for showing me just how accessible home brewing really is and giving me plenty of ideas to run with!
I’ve got my wife hooked I made some mango sorghum wine and she was hesitant but after trying it. She finished the bottle. And said she’s not drinking commercial wine again. With all the sulfates and finings. Ohh and I used bakers yeast. So keep it simple and leave it alone. It’ll be fine.
Nice ! How about sharing your brew's recipe here on YT ? I'm all for finding something pleasant for the ladies to enjoy.
1 gallon batch. I used 3 quarts mango purée and 1.5 lbs sorghum sg was 1.130. 1/2 teaspoon bakers yeast. Finished at 1.030 for like 12%. Cold crashed and pasteurized. The purée never fully got out of solution. But it’s yummy.
@@the_whiskeyshaman Nice. Yummy for the tummy. What temp did you store it at during fermentation ? How long from primary fermentation to ready to consume ?
Room temp 72-74f.
Left it in primary for like 2 weeks. And then racked and left for another week. And then cold crashed. Then bottle. Total about a month.
love your videos always very informational easy to follow definitely would recommend anyone to watch these videos if they have any questions.
Thank you Brian and Derica for all the great information. I also want to say I'm very new to brewing and I have had a few questions which they have answered in a good timely manner. Again thanks guys! Happy New Year!
Our pleasure!
Ever since i started homebrewing i found you guys on yt and have been watching since then. You make fermenting fun and i always get new ideas. I recently upgraded from 1 gallon to 6 gallon carboys because the wines,ciders & meads were just not enough. Just finished a batch of pineapple and have a mamey sapote in secondary and they are looking good. Im from the west indies so im trying to do more tropical stuff. Thanks for the videos
It's a shame the laws are so stupid and greedy. Would be amazing if we could swap brews through the mail. Brewing local is where it's at, I have blackberries and marion berries and other great things local, would love to try a mamey sapote....I don't even know what it is, but I'd try it! lol
Thanks for this! A newby at brewing, so was something I was wondering about!
Thank you very much I knew it the wine making and really did not know I need it to the gas
Great info man...Thanks
Thank you for the information!
Great content! Very helpful.
Looked like Derica was going to wrap that spoon round the back of Brian’s head in the end blooper reel when he told her to put it down looool. Great video btw.
You, Derica and the spoon in the bloopers clip reminded me of the American Gothic painting
Thanks for the video!
I have just degassed for the first time. I connected my wooden spoon to my drill much better and faster than doing it by hand. Dipping the spoon up and down in the finished wine. I hope I got it right.
OMG - Thank you! I only recently heard about degassing from an employee at the brew equipment shop when my mead wasn't clearing up. I thought I messed up by waiting until the end just before bottling to start degassing! And I just started a new batch and was ready to go crazy w/stirring the crap out of it. Now I'm just going to do what I normally do & leave it alone!
We tend to swirl new brews for a week or so at the start, as we found this helps them a bit. Other than that, I let them sit.
@@CitySteadingBrews I'm loosely following a recipe & doing just that - once a day stir & moving the mesh fruit bag around. I'm at day 7 and can probably stop doing that soon. Raspberry/boysenberry w/mulling spices - I can't wait until next year! :D
I've got supplies in the mail to start brewing mead and wine should get it Monday
I think if you want to degas the brew while its fermenting the best method would be to use a food vacuum that attaches directly to the top of the carboy. It pulls out CO2 and doesn't allow oxygen to enter. The vacuums specifically for degassing wine are expensive but ones used to pull out air from plastic bags for food aren't and work just the same. Also if you have the wine saver vacuum used to pull out air from your wine bottle so you can save it for longer, that's an option as well
My 5 year old was sitting in the same room as me watching this video. She came to me, farted loudly, then asked: "Papa, did I degass?". I'm dying... 😀😆🤣🙃
OK...I am officially hooked...I have been binge watching your videos. Great information and great entertainment. It's refreshing to see people talk to the audience like they were in the same room instead of the unsual droning, boring videos that are too common on CZcams.
Awesome! Thank you!
@@CitySteadingBrews Just put my first apple wine into the fermenter. OG was 1.102, so I am estimating somewhere around 13% ABV. Tomorrow I will be picking up a 60lb bucket of honey from a local bee keeper and my journey into Mead begins.
@@leeruleman that's a lot of mead... :)
@@CitySteadingBrews I think I may have screwed the pooch on my first apple wine. I was given some yeast by a friend who brews and I used it.
It is Redstar DADY...designed for a grain mash. Do you forsee any problems with this yeast doing OK in an apple wine?
Here is the full recipe I used.
Apple Wine
Volume 2.5 Gallons.
3.0 lb Sugar
2.5 tsp. Yeast Nutrient
1.5 tsp. Yeast Energizer
1.5 tsp. Wine Tanin
3/4 tsp Bentonite.
Redstar DADY yeast.
OG: 1.102.
I already ordered different yeast (71B) for my next project. :)
It's probably fine. Not familiar with the yeast myself.
I Now rate any new booze i buy or make on the derica - foot notes theory, since this conversion i now take off my shoes at the end of a long day and think my mead has exploded through the airlock...now loving in constant fear... Thanks derica
Living*
Speaking of gas. I find the put put sound of gas through the bubbler relaxing.
i use 3,5, and 6 glass fermenters, i love watching the tornado like activity and love hearing the blup blup through the airlock or a blow off tube into a bucket of water. i have a 5 1/2 gallon batch of cider going with a blow off tube into a bucket of water right now. i got bored and counted the blup, blup, coming out of the tube for 30 seconds x 2 for a minute x 60 for 1hour then x 24 for 24 hours. the first reading was 230,400 blups in 24 hours and after 4 days it is down to 82,080 blups per 24 hours, rough estimates. i will put the airlock back in tomorrow and still take readings. another fun thing to add to the fermentation process!
More people need to learn your point at 7:12. I saw someone in a video building a table in his garage about a year ago, and he used a totally different expensive specialty tool for nearly every single cut and hole; it was like watch Norm Abram all over again. If people are looking to build a medium to large business and want all of the best equipment to create the most efficient processes, then they are not likely looking at videos from home builders, brewers, etc. to find out what equipment to purchase. If people watching these types of videos are interested in doing these things themselves, then they are probably more interested in a hobby level without needing corporate sized investments.
Great info. Personally I use the automatic degassing method (leave it alone for long enough that it degasses itself ;))
Lol auto method.
I love that you don't use expensive gear. (Big surprise huh?) LOL. Some of the big guys winning awards for brewing things like beer say some of their best brews were in a 1 gallon batch way back at the beginning. Spending thousands in gear is not necessary. A primary fermentation bucket (6 gallons) at a brew store... $30 to $40 here... a 6 gallon food grade new bucket... $13. at a expensive emergency preparedness store. Both do the same job... I can put my own fill lines on it. I personally discovered I will by gear used... but I won't use old scratched primaries... end of story. As much as possible I want to spend on the best ingredients I can afford instead of on equipment.
Hello from Texas!!!
My name is Brad. I have been watching y'alls channels for a year or two now so I finally bit the bullet and made my first batch of mead in September. Brian, I know you have recommended making a mead from others recipes, but I just had to make my own recipe. It consisted of 72oz of Pomona black cherry juice, 40oz of Nature Nate's Organic Raw and Unfiltered Honey, a tea made from 1.5 cinnamon stick, 2oz of dried rose petals, 1.5 tblspns of dried orange zest, and D47 yeast which was all fermented in a one gallon carboy. No additives, stabilizers, or anything but the ingredients listed were used. My OG was 1.122 on September 21, 2020 and the last reading I took on October 23, 2020 was at 1.014 gravity. It read that way a few times after a month so I think it is done fermenting. The clarity on it shocked me because it is crystal clear but quite a dark shade of reddish violet. One thing I can't get over is how hot it is (as in the warm sensation of alcohol going down the throat) and how forward the alcohol flavor is. Why is that and what can I do about it??? I would have asked in the Facebook group but I don't have a Facebook (I know, sad). Thank you 🙏
Age. That's all you can do at this point.
@@CitySteadingBrews thank you :D I appreciate it.
Got my first batch mead going! Local honey and blueberries we picked ourselves
That sounds awesome!
Thanks for all your tips, recipes and help! I've just started doing mead and I love it. I do have a few questions regarding degassing; in your "How to make mead, make your first mead" video you mentioned that you swirl the liquid during the first 15 days to activate the solids at the bottom. Is that necessary? How often? For how long? Isn't it risky due to the possibility to introduce oxygen?
i started my first mead about 4 weeks ago and i noticed that when the airlock stopped bubbling, i moved it to take a reading and it started to bubble again.. i thought it wasn't ready yet so i put it back and waited a day.. no bubbles anymore, but gas! :-)
I have had strawberry wines off gas for year's. In long-term carboy storage.
Love your videos - thanks for all this content! Does swirling the carboy encourage degassing? (making a 5 gallon batch of barleywine and aiming for ~12% so starting to feel degassing may be important, but also don't want to try and stir 5 gallons of liquid in a separate container if possible). Much appreciated!!
The most interesting question I have recently started wondering is: How many things are fermenting under your "desk of Fermentation" at a time?
6 atm.
After watching a number of videos, I have often wondered how massive the desk is.
Y’all are crazy rad!! Skol!!!
Does the spoon need to be magical?
That goes without saying.
Also, no nicks or sharp edges because Derica.
I'm a home-brewer too. What I generally do is I ferment small batches, like maybe a gallon sized demijohn. When I want to degass it, I just shake the demijohn with the airlock on. This let's the gasses inside the demijohn come out and stops oxygen or any other gass from entering as it has airloxk on top of it. Think it's a good idea but need your opinion on it!
That works too, just make sure to rack it off the lees first.
Forget the good content, I gave you a thumb up just for the Save Ferris shirt.
I typically degass with a wand on a drill, but I also make 3 to 5 gal batches. And I'm lazy and don't want to stir for an hour.id totally love to have a vacuum chamber! But I'm a nerd and I like having equipment to play with.
I'm even more lazy.... I just leave it for a couple months and it degasses itself!
@@CitySteadingBrews Its my impaintaince lol and I like to play and mess with stuff 😅 some might argue no degassing can lead to an inferior product, but I haven't had that experience yet. Maybe I'll make two identical meads and degass one add nutrient at the beginning as well and do one buy just waiting and see if there is any difference. I suspect there will be little to none.
@@CitySteadingBrews reoprting back. I made a hand pump vacuum i had 5 gal of brown sugar cider come off primary. It was very cloudy. I sepreted 2 one gallon jugs for secondary. I used the vacuum pump on one
It took about an hour of re pumping as the vacuum would equalize. The gass looked like the head on a dark stout but eventually that subsided. The next day my cider is astonishing more clear than the one I didn't vacuum degass.
So my conclusion this far. Degassing when intering into secondary helps speed up clairity. Or it did this time. I would not have believed that much difference took place in 24 hrs! So I'm 100% in agreement with you degassing may not be nessary but a vacuum degass dose have a dramatic effect of clarity. I dont think i will be going threw this with every single brew but its another tool im glad I explored. Thank you for bringing it up in yalls video and getting me motivated to try it out. 😊
Ps my thoughts By removing the suspended CO2 the solids had no choice but to sink. By doing so artificially with a vacuum I simple did what time would do in a week or two.
I used the spoon with the 1 gallon batches but got a degassing wand for the 6 gallon
Good plan!
New subscriber- haven't made mead yet but plan to very soon,. I love your channel I've learned a lot from your videos. Thank you! :)
I am a little confused on this topic. Isn't the point of the airlock to allow C02 to escape, and if so why degas? Like you say- leaving the must alone is the best way to make sure your alcohol stays alcohol, right?
Hi guys! Thanks for all you do! I’m on my 23rd batch of various meads and ciders, and loving it! Thanks to you both for introducing me to the life of brewing! I know this one is a little old, but I realized I haven’t been consistently degassing. I just bottled a batch of cider that I didn’t degas. Should I open them up, degas, and then re-bottle? It seems like that should be fine, but I’ve always wondered what the detriment of opening a previously bottled brew is. Is there any? And do I need to refrigerate after opening? Thanks again!
There shouldn't be a detriment of opening a bottle just long enough to release any potential build up of gas. Also, if you let it sit long enough in secondary (conditioning), it may have degassed all on it's own so you didn't need to manually degas.
love your videos! based on your comments, it seems that the degassing in your ginger beer video wasnt necessary? what motivated you to do it back then and what changed your mind?
No... we degas things before carbonation. Sorry if that didn't come through clearly.
Hi guys! Love, your videos, so helpful. Quick question, I'm making dandelion wine, how "long" do you degass after primary is complete and having moved the wine to a secondary vessel? Thanks for all you do!
Usually we age for a couple months.
I'm waiting for my bottles to start my first mead from your recipe! I wondered how mead speciffically will be like? Without carbonation or a little bit (still or slightly sparkling water)? If not, is it possible to add carbonation to a mead and what should I consider when botteling (I really don't want any glass shrapnels anywhere)?
I just started my first ever mead (or any kind of alcoholic beverage) yesterday by using your "first mead" video. It's happily bubbling away in the pantry right now.
But, stupid question, I bought 2 carboys with the intent of racking into the empty one. Obviously, a spoon won't fit into the neck. Can I de-gas by swirling it rather than stirring, when the time comes?
I have seen you mention several times mention not to use a metal spoon in plastic containers. However if we sanitize in a liquid, would the liquid reach the (micro) scratches in the plastic, thus killing the bacteria?
Thank you for this video. I’m new to making wine, about a month.
My first batch has been cold crashed and racked twice and when I check on it it has a carbonation sound when I open it. I thought it wasn’t done so I reapplied an airlock. It’s in a 1 gal glass car boy. My question is should I transfer it to a different container to stir out the carbonation?
It should degas on it's own but if you wanted to manually degas you could.
At 9:30, you mention that the gasses could be sulfurous which could give a bad flavor. I would like to point out that one of the sulfurous gasses would be hydrogen sulfide (H2S), which has a rotten egg smell. This gas is highly toxic and lethal at concentrations as low as 100ppm in air. Although H2S has that rotten egg smell, it quickly affects the receptors in the nose causing a temporary loss of the sense of smell, so just because the odor is gone does not mean the gas has dissipated. I am not sure how much a small brew could produce, but I would not recommend sniffing the jug while off-gassing.
Very curious about all of the steps you guys do in the wine making process. From start of fermentation to bottling.
We have about a hundred “full making of” videos on our channel.
Hey guys, thanks for the vid! I was multi-tasking while listening so I might have missed it, but does degassing after primary fermentation get rid of the sulfur smell! I have a mild sulfur smell coming from my cider/
Yes, it should certainly help with that.
Love your vids, thanks for all the info!
Assuming the acetobacters got activated and there's now oxygen present in a 1 gallon container of racked wine for example. About how long would it take to turn into vinegar?
A month or more.
@@CitySteadingBrews Ah okay, thank you 🙏 I might just have a litre of vinegar soon😅
Your videos have been so helpful guys! First round of brewing and I’ve found myself with 5 different brews on at once 😂 (you need to stop making new recipes as I can’t help but start a new one then!).
On degassing - could you not just shake it up while in conditioning phase (airlock still on etc)?
Thanks.
You can do that, and it helps.
I use a spoon in a drill is that being to rough for lack of a better word or should I just do it by hand ? I make one gallon batches of wine at a time . Love your channel very informative
I wouldn’t do it at high speed but should work!
I’ve started a straight honey mead 2&1/2 weeks ago and a jalapeño mead 1&1/2 weeks ago based on your videos. Should I or not give them a twirling every day or so to degas? I never remove the airlock so it shouldn’t oxiginate correct? Thanks again for your videos. Love the content.
Well after this long no... I only do it the first week or so. It’s not crucial, no worries.
Hotel California, you can check out anytime you like, but you can never leave. :P
I have Two 1 gal batches of mead going . I racked them yesterday after a month and a half . I degassed them once I transferred to .5 gal jars. My question is how much oxygen can be allowed if any . I think I pushed some in with my siphon. And also how much headspace can be allowed in conditioning. I have about an inch to an inch and a half
I’m a little frustrated with my first batch of mead. Just degassed for my first time after a month and 10 days and still has a light footy co2 flavor. Though the after taste is nice, taste of honey and the herbs I put in. But still concerned that flavor will stick to the mead. Is this something a bit of time will heal?
Love the content, Cheers from Long Island!
i have my very first mead going right now for about 3-4 days now in fermentation. just curious about the smell? it doesn't necessarily smell bad? but not great. does this mean its going bad? or it just needs to be degassed? or is that just the smell of fermentation? i assume its not supposed to smell like super great? any advice? thanks guys!!
For a sparkling mead, low-ABV (5%-ish) should I de-gas? Are primary fermentation gases different from bottle-conditioning gases?
Primary fermentation gasses can give brews a bit of an off flavor. That is one of the reasons degassing is recommended. In your case, I would still suggest to degas prior to carbonation, but be extra careful not to oxygenate your brew.
Here and there, I hear in your videos that swirling and degassing meads is a little different than other types of brews, even somewhat necessary, but I'm still a little fuzzy on the details for meads specifically. I started my first mead about a week ago (your recipe with raisins, orange peels, and bread yeast..) and I swirled to degas twice a day for the first 3 days and haven't touched it since. Would it be beneficial to degas anymore while it's in primary (other than assisting a potential stall)? Thanks for all your help. You two are great!
It's no different than a y other homebrew. Degassing helps the yeast by eliminating one of their waste products.
Hi. You're going to bottle from your secondary carboy; there's a 1/4 inch of lees at the bottom. Wouldn't stirring it up reintroduce all that?
I rack again just before bottling.
Hi, degass question
My hard cider in primary 5l same bottle as your small mouth gallon and soon into 2 weeks and still fermenting?. 20 sec between bubles. Will rack to another 5l after readings is ok. Can I use an open mouth 2l in between where I do the degassing properly. Recomendations are much appreciated, thx
There are tools you can use to degas in the small mouth style fermenters as well. If you choose to you can always opt for the larger mouth vessels and a spoon.
Hey! New question on an older video. Do you have any stance on magnetic stirrers? I know, you said no complex machinery, but it's a fairly inexpensive device ($30 on amazon) that seems like an easy way to degas as frequently as you would desire without the risk of introducing oxygen.
I have no stance on them, lol.
I use a whip attached to drill really gets it done fast (degassing), also i normally stir everyday never had a problem but now im wondering maybe i should not do that?
Once there is alcohol present you din’t want additional oxygen. So if you mix in an open container… yeah, I wouldn’t.
8:00 where to do it?
Oh right, my kitchen.
All of my meads seem to have a bitter or yeasty taste to them. Both meads I started in the last week of March. It's been 131 days. Do I do something wrong or do they just taste that way due to age? Thanks and I love all yalls content.
There tends to be a bitter flavor in fermented honey beverages. Some people like Bri are more sensitive to the bitter flavor, where I get it at times but not always. The yeasty taste could be due to not enough nutrients or lees still in suspension. I wish I could be more helpful but without a recipe I can only guess. Age should help in both cases.
I know you do the swirl now when brewing, is that also a type of degassing or is that just mixing things up to wake up yeast? I have a cider in 2nd fermenter though i have a bit of the least remaining in it. I've done readings and it has settled though i did back sweeten and now it sits and waits...course there is slight carbination at this time...so when I swirl it every 3 days I of course get lots of air lock bubble action and some foam then it dies down but I still have the tiny carbination bubbles.im I degassing? Or basicly just shaking the carbination up and really not doing any good
It's both. Degassing during fermentation is good for the yeast.
Not sure if anyone will see this, but I've got a quick question. I have a stirrer that I use in my darkroom to mix chemicals. Would I be able to use this to degas? I'm thinking that I would (obviously) clean and sanitize the stirrer, place the secondary container on top of the machine, drop the stirrer into the container, and start the stirrer rotating. As I can determine the rate of rotation I should be able to avoid oxidation. I'm thinking that I could let it run for 20 or so minutes, saving myself from having to use a spoon to do the same thing. Does this make any sense?
You could try it. Degassing is not that complicated though.
Hey guys, the wife wants that coffee cup! Orange is her favorite colour andi often call her grumpy! Lol.
We got it at Disney and I haven’t been able to locate it online. ☹️
When degassing, can you, as a substitute for stirring, hold the end of the siphoning tube well above the liquid surface that you’re racking off into, causing a free fall of liquid? To me, this seems to serve the intended purpose of agitating the liquid. Please share your thoughts. Thanks.
You've probably found out by now it's a bad idea to do that for the reasons stated in this video. Oxidation is the devil's kiss to a beloved brew
You said that during primary fermentation you just fit a bubbler and leave it to ferment without disturbing as this also prevents oxidation but then is it not necessary to churn it periodically so that the top crust doesn't dry out. I had seen one video where the brewer brews black grapes in a plastic container and removes the cover every morning to churn the mixture and puts back the cover, is this OK. I also want to say that I enjoy your videos and they are very informative, thanks. Regards
If you have a fruit cap, yes, you have to break that up every day. I do give brews a swirl every day or so, but I don't usually remove the lids.
Does degassing introduce O2 into the mix?? what I do sometimes is shake and move mix around in the fermenter while the airlock is on and can actually see the the lock bubbling. What do you think of that??
There’s enough co2 coming out to push oxygen away normally because t your idea works too.
Can you swirl a carboy to degas it or do you have to rack to a different vessel to stir it?
You can but it’s a lot more work.
Does heating a brew for pasteurizing cause it to degas? Had a lot of bubbles coming out as it was heating up.
Oh definitely.
Have really been enjoying your videos, so much fun!
I feel silly for having to ask, but I am new to brewing (like very new, did my first brew only 2 weeks ago) and I don't want to take a chance at ruining my first batch (if I haven't already, lol).
So last week I did my first batch of mead. I did a strawberry/banana smoothie recipe of my own design. I found a very delicious local honey, but it was a creamy honey, very crystalized even after warming. Fermentation started within 12 hours and has been chugging away beautifully, but I am now a week into fermentation and I have notices a very thick layer (roughly 2 inches thick) on the bottom of the carboy which I think might be the honey. To me this is an indication that I may not have mixed my brew thoroughly enough before pitching my yeast and tossing it in the closet (I'm chalking it up to inexperience so I don't feel bad).
I am considering giving it a mix to recirculate the honey that has settled, giving the yeast an easier go at it, but I am concerned I might ruin the batch by introducing O2. So here's my question, do you have an experience with this scenario and how would you recommend I proceed? I feel like I'm overthinking so thought I get some advice. Thanks in advance!
SBS Melomel Mead: 3 gal batch, Primary Ferm: glass carboy, OG: 1.072, Brew date: 3-1-2020
More than likely that’s not honey, it’s called lees and it’s a normal part of brewing. That said, if your brew is airlocked, feel free to swirl it around in there.
@@CitySteadingBrews Thanks! I didn't know that swirling was an option, I will go swirl right now. Oh how I love to swirl! lol, thanks again!
I suspect im going to end up doing more often. I just started my first batch less than half a day ago and iv already checked it 50 times 😅😂😂😂😂
Lol
Hi, my Grandfather made wine when I was a little guy and I watched him. But now I'm doing it. I was not able to learn or gain his experience or his notes as much as I would have liked to cuz I was a small little boy. So I am making white wine was wondering about when should I degas.
You can degas during fermentation, after fermentation, or let time do it like we do.
I just racked my first traditional mead from one of your other videos. I put an airlock into my large mouth and i woke up this morning and noticed my airlock is now neutral, both sides have the same amount of liquid. Does that mean it’s done with off gassing or do I have a different problem. Primary fermentation was a month 2/07 to 3/5.
If fermentation is complete, all that is quite normal.
I’m making a 4 gallon batch of mead in a big fermentation bucket. Originally I was going to just leave it and rack it after 4 weeks. But I’m thinking, I should instead take readings to make sure it’s done. But there’s no way to really do that without exposing the brew to a bunch of oxygen. Not sure what the best approach is. It’s about 3 weeks in right now.
If you aren’t mixing it up or splashing, the exposure is pretty minimal.
hi so i just recently got into making mead and for a batch i started 3 days ago, i read online to degas and aerate it for the first 3 days and leave it to ferment. So i did but just want to make sure i didnt do anything wrong, so i of just left it or did i possibly do something wrong by doing it that early.
Nah, should be fine.
If you don't degass other than stirring in the fining agents in the carboy, how do I know when it's fully degassed. Simply no activity via airlock?
We don't use fining agents... but you can only tell by actually degassing.
could you just swirl in the carboy with the airlock on it
You can, but I would rack first so you don’t mix up the lees.