Q&A Part One: My Wine was too Sweet, The Fermenter with Free Apple Juice, Scaling a Brew Recipe
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- čas přidán 22. 08. 2024
- Q&A Part One: My Wine was too Sweet, The Fermenter with Free Apple Juice, Scaling a Brew Recipe
Mead, Cider and Wine Questions Answered. We did a poll to get your questions about wine, cider and mead making and chose a whole bunch of them to answer!
Answering Viewer Questions about Mead, Wine, and Cider. This is Part One of Two. We collected questions from our audience about Mead, Wine and Cider Making and chose the most popular ones and answered them! Viewer Q&A, Part One.
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#mead #meadmaking #meadQ&A #wine #winemaking #wineQ&A #cider #cidermaking
I cut my teeth on your videos. The most important lesson is just waiting and not being in a rush. You can't go wrong with letting your brew sit primary for a month minimum.
8:05 Luke: "Why am I sinking?"
Vader: "Luke, it is your density."
Nope, Back to the Future! "Lorraine, you are my density.".
@@CitySteadingBrews oh, i knew where the quote was from. I just wanted to add mine. ;)
Lol, I should have known :)
procrastination is a mead's best friend, I forgot a 5 gallon mead in my cellar I made it in 2011 and last month found it as I was cleaning out the junk.
I have to make my comment about the clearing. I have made a lot of brews. Brian and Derica have seen them. I have yet to have one that didn't clear on it's own. They all have cleared up. The taste was no different from when it was clear and when it was cloudy. The clear looks nice, but doesn't improve the flavor
O YEAH , let some of that gung get in your glass 🍷 . Even tho just a little , I can taste it . But it would be from where I would put all the Sediment in a Mason jar , and let that settle down . Pour the top off into a glass . But I guess it would be more condensed . Waste not want not . 🤠
These kind of videos are very informative and nice to watch. Also I'm in the video...Cool :D thanks for answering
I got it George McFly to the girl he would take to the dance in Back To The Future.
Yes!
10:16 - As Brian said to this question that time forms new compounds. This is the same reason with how skin is turned into leather using tannins, and that is also why tannins is such a valuable ingredient to have in your brews. I've just started with mead making but my goal is to take scientific note of what different tannins work best with what brews. Tannins are going to be a key part of my work and I'll be happy to share my results with this community when I get results.
Lol, someone accidentally hit the thumbs down button. Great video guys!!
I really like Derica's hat
I have listened to this video at least five times or more.
Wow! Well.. me too.
Thank you so much. I've been reading other recipes that have steps to chemically stop fermentation, which is strikingly at odds with what I've seen in your videos. You gave a nice rambling, cogent and concise-ish answers in re stabilizing/stabilized mead. I now see the fork in the road (and shall take it) rather than two competing methods trying to recreate the War of the Roses.
Which fork did you choose out of curiosity?
@@CitySteadingBrews I shall travel the road of "natural" stabilization ( as I can't affect supernatural stabilization). I prefer less chemical additives. Maybe a less is more leaning philosophy.
@@charleswells9682 I approve this road you will undertake! Honestly, there's more science involved with the natural process than the chemical route. A better understanding of the brewing cycle and process if you will. As always, we are here to help if you have problems along the way.
Thank you a thousand times. Yous two are great! Thank you for your thyme, I mean time.
Thanks for answering my question, it helped me a lot.😊🙏
No problem 👍
Yea , degassing makes your Brew taste better , within Minutes . 🤠
Thanks for this , I am fairly new at brewing and you just answered several of my questions...and I didn't even ask !!
That's one of the things they do best!
You've got me hooked on brewing mead. 3rd batch coming up, might make a jalapeño mead. Cheers!
Even though I am not a brewer yet, I find it reassuring how much of the process makes sense to me. Great Explanations!
I made a strawberry cider recently and actually did a step-feed with the strawberries. Backsweetened with maple syrup and it was delicious
It's funny, I've watched multiple videos on pasteurization, and changing the water, and everything, and the first thing I thought was "Hey, that looks a LOT like what an immersion cooker does..." So I purchased a mid-range one and a giant stock pot, and haven't opened up my white powders since. Arrange the bottles so there is circulation space, put an empty bottle filled with room-ish temperature water and left open. Fill pot with hottest tap water, measure temp, set cooker 10-15 degrees higher and let it start raising temps, increase in increments up to 155 or so and let circulate for a while and then naturally cool off. I've got it down now to where I am considering taking out the "temperature taking bottle" in the middle and just trusting the process.
Ron, how many bottle do you get in the pot at one time, and how long does the process take just for the tester bottle to hit temp?
@@Onager-xv3gz I just checked, since it had been since pre-Christmas since I had used it last. I can fit 10 regular 12 oz amber beer bottles in at once, with room for circulation and the immersion cooker. Obviously a testing bottle and/or larger bottles reduces my number. I guess I omitted part of my process above, but I set a timer for 15 minutes for each temperature raise, it takes a bit less than 10 minutes to reach immersion water temps, so there's 5-6 minutes at that temp, and the test bottle is usually within a degree or three of the cooker. But once I get all the way up (and I run it to 160 or so) I just leave it at that temperature for an hour, or whatever time is left on the cooker, and then I let it cool off naturally. It's a little overkill time wise, but it is usually late in the evening when I pasteurize, so it just cools overnight. If I had to hazard a guess, with amber beer bottles, I would say 5-10 minutes after the immersion cooker beeps, the test bottle is at temp. It heats slow enough and evenly enough that I bet I could just set it to my end temperature and let it run and the bottles would suffer no thermal shock, but I was super cautious starting out, only raising it 10 degrees at a time and letting it stay there 15 minutes after, and folding up a heavy beach towel over the bottles just in case something were to shatter. As time has gone on and I have dialed things in, my numbers change, and I don't ALWAYS use a towel, but I still always try to for capped bottles as opposed to swing tops.
@@ogasnor that's great info, Ron. Thank you so much for sharing!
Recently been visiting home brew store gather knowledge of home brewing and the different way and things people do. The couple that owns the store has a saying it’s your hobby you make of it what you want of it.
Thanks for answering questions in the comments, and doing these. I have learned so much from your videos and comments and my meads are turning out great!
I love this Q&A videos. They are packed of useful info, and I love to see you guys interacting with your community. Thank you very much and keep up the awesome work you're doing!!
We do interact all the time! I respond to comments and questions every single day :)
when I step feed I will generally add as much sugar (or honey) equal to the sample (by volume) i had taken to keep the head space the same. and i generally do it by eye while on a scale so i know the amount of a new sugars. this tends to be about 4 oz new sugars. one note of caution when added in granulated sugar in a brew that has not degassed (naturally or other wise) it can cause nucleation (think mentos and cola).
Yup.
On the topic of erythritol (and my personal fave for cooking Allulose) they are both present in small quantities in fruits and vegetables. They tend to be produced via fermentation in large quantities for commercial and personal use, but chemically they're the same thing as what's already present in the food we already eat.
Yup.
I've really enjoyed most of your videos for a while now some just haven't been in my wheelhouse (TEJ) probably one of the best things I've learned has been a small thing that's helped a lot was the addition of black tea for the " mouth feel" also thanks to y'all my wife and I are looking at buildings to start a meadery
I love your channel! I am attempting pineapple wine at the moment. Less than 24 hours it is bubbling away here. Hope I do not mess this up. Thank you so much for helping make natural wine
My wife is a HUGE fan of pineapple and would love if I made some for her. I've looked and only found like 1 CS video about pineapple wine/mead and Brian was not a fan. Can you share your recipe/ingredients/starting gravity/yeast used? Other channels have said the pineapple wine they attempted wasn't any good until about the 1 year mark...
@@julietardos5044 the wife loves pineapple and I love pear, sounds like a great compromise to me!
I'd love to hear how your brew turns put when you do attempt it 😃
Awesome first part to your Q&A! Really loved how you mentioned to have more than one brew going at a time to help with leaving them alone. Sadly, I am kind of on a limited budget for the time so all
I have is the one that is still sitting. I am currently deployed out with FEMA helping at vaccination depots. So, my first brew has some time to sit and not worry about me poking it. :P Anyway, love you guys and keep making some amazing brews.
Hey. I know what you mean. I'm using 1ga carboys which are not expensive, however, I also made some very small brews (1-2L) in plastic juice containers just to see how they turn out, and to decided if I want to make a 1ga after. For example, I bought 2L of apple juice for $2 and made a great apple cider (took a month) following their video, so consider doing that! I also made a 1.5L mead in a wine bottle with a honey I wanted to try out, so the cost of the honey is very small. Doing this allows you to try different things on a tiny budget :) Some people also brew in 1ga plastic containers (the ones you buy water in) - while I wouldn't do it long term, again, if you're on a budget starting out you might consider it. Cheers!
@@theastronomer5800 Good idea. My wife always gives me grief about me wanting to do some more brews because of bills coming first (Which I Agree 100%). It sucks adulting! :P
Thank you for the channel, you guys do s great job of making brewing understandable.
This latest Batch , with Cherry 🍒 , frozen & Dried . Cost so much , I'm leaving the Brew Bag in until the last minute . I'll keep taking the top off the 6.5 Gallon Fermenter to flip the Brew Bag over once 🔂 in a while . But I want to get every Drop of Goodie out of it I can . P.S. I just learned how to Pause your videos , and make a comment , and not miss a single second of it . Live & Learn . 🤠
Your dynamic tigether is getting smoother.👍
Thank you for reading my comment, very helpful information 👍🏻
Any time!
18:50 «You waste all that honey, the herbs, the thyme» I was like wait, where are all those thyme mead videos I keep missing? They seem like a big deal hahaha
Time.... though you can never have enough thyme either.
@@CitySteadingBrews I figured it out right away. It was just a lapsus. A very funny one. I guess I associated because it came right after "herbs"... So interesting how the brain plays us tricks but that's also how it makes us able to do such complex things
GADDAMMIT!!
As if I didn't have enough kitchen tools (not gadgets, I have a proper kitchen with proven commercial tools) and now I am considering a seuss veed...
I was never even interested in one of those units..
Another great video, and i got the density reference as I saw that flick at the drive in!
I love these community videos. I’ve made your acerglyn and simple cyser so far. These videos are packed full of information!
I made my first peach wine. It's still in the bubbler (second fermentation which has stopped bubbling), twice racked to filter. The hydrometer read 15.7% today (after doing the math). Thinking it's done, I added 2 campden tablets because I want to bottle it in 3 days. But, before I added those I decided to fill a glass and drink it. It tastes really good... I mean my gosh it warms my stomach and wow, I'm really relaxed, but too sweet "for my taste". I won't mess with it. It's good, it helps me to sleep at night and that's why I make it -- to sleep without waking up (until morning). Just sharing with you that I made a success and don't really know what I'm doing. LOL. I'm happy. But concerned about adding those 2 campten tablets now that I drank it and it's wonderful. Did I ruin anything? Thank you!
Adding camdem tabs at that point will possibly slow down fermentation but it won't stop it. What was your gravity readings? What yeast?
You’re right about making multiple brews, it really does keep me from messing with the bruise and focus on a new one to make. Now I just need a better label system to keep track of everything. I think the way I’m going I have a new brew finishing every week. Thank you for answering my questions and my sweet white wine came out great and the bitterness is gone, and sweet red wine is really good after a month and a half of aging. Time does heal all brews
Hi Brian and Derica, love your videos. What I learned tonight is not to rush things!! Love the backgrounds you have, please give more information about that
Backgrounds?
My weirdest clearing brew sat I'm secondary for 5 months, did not clear at all thought oh well it will just be a cloudy brew. Bottled it and it cleared out in the bottle in two weeks. Brews certainly can be funny at times.
Yup! We have had that happen too!
On the second to last thing. I love doing lots of small batches.
Thanks for answering my question!
Any time!
Had watched your video again , saw where Derica talked about cooking fruit 🍓🍑 and sugars . Missed it the first time around , because I was busy sending you a text . That's the way I was told to do it a long time ago . I had thought 💭 it was to help get the sugars out of the Fruit . But it's also because the last Generation Picked it themselves . They didn't go Buy , Frozen fruit , Dryed fruit , Canned fruit . They Planted it and , Grew it themselves . And being outside, you have Bugs , insect 🐝🦋 , Birds 🕊️🐔, Squirrel 🐿️ , climbing on it, scratching themselves . They cooked it not just to help get the sugars out , but to Sanitize it . Which makes sense , Then & now . I still do it . 🤠
17:05 - Derica says she gently pours to stop the "glug glug gluging" which causes more bubbles. My recommendation is to tip and swirl so that it starts a vortex. Not only is this super quick but it's a bubble free method of pouring... oh and water tornadoes just look bloody awesome.
lol, true.
Thank you so much for these amazing videos. I just picked up the ingredients from the beginners first mead video. You guys are truly a pleasure to watch, thank you for all the great content.
Our pleasure!
Thank you for this information.
Glad it was helpful!
Excellent answers guys. Thank you. :)
Glad you enjoyed it!
I'm glad I watched this video. I was wondering why some of my recent brews had a strange "bitter lemon" / tonic water backend taste to them. Now I know this is what I think you're referring to as "green"
thank you guys SO much for all your effort! my foray into mead making would not have been nearly as successful if not for you.
Our pleasure!
a large thing of star san is $15, I have no idea why you wouldn't sanitize at that point
The back to the future density and Jurassic park life will find a way quotes made me laugh 🤣
Having gone back through old videos.
I've started with a plastic bottle and some cheap wine yeast. My first attempt turned out horrific. But now armed with a demijohn and an airlock im hoping for a success!
Do you know what went wrong before?
@@CitySteadingBrews almost everything you said not to do in your "not to do video"
This time I'm following a known recipe
@@richard-gn3es oh... wow... lol. Good luck!
Wonderful video. Lots of information. We're still gathering information and are planning on slowly acquiring the "tools" so we can start brewing. So we love watching your videos. I'm glad you're starting to enjoy drier brews as I like dry wine, cider, etc. So I'm happy you're starting to make drier brews. I'm getting more excited about the adventures to come. 🙂
So my version of slowly gathering supplies is at odds with hubby's enthusiasm! We have a decent start on our supplies! I asked hubby what he got today and got the giggles when he said a "hi-drop- it-tor." It came out so smoothly I almost missed it then realized and said, "Brian would be proud!" and giggled.
Lol
Love the channel thanks for all the knowledge and understanding that not everyone is in the same level Inspirational for sure!!!!
Dr. Ian Malcolm was right :p
Great information as always!
Glad it was helpful!
In culinary school, my chef had a raw sourdough in the freezer, it completely took over multiple racks so yeast will still work even at freezing temps
Absolutely!
Some clame strawberry skins can give off flavors if left in more than a week
Good that your playing around with erythritol, I've found this recently too.
As much as I love ginger beer is too high in sugar to be a regular on my menu. Having now made a couple of batches fermented dry and back sweetened with erythritol, I'm sold and non-dry/sweet sessionable drinks are back on the menu!
you guys should do live classes on brewing
Once it’s safe and legal to travel more easily we are considering that :)
Ive just used boiling water it worked well to sanitise
I hate to encourage you to just sit around and talk....But I really enjoyed this,,,,,good stuff...
Thanks for all the info....
Looking forward to part 2...and the immersion vid,,,
stay safe...
lol
26:20 I might. Not the three hours of course, but it may be interesting a video of you inventing a recipe from scratch
47 hrs master class... ha ha
We do kinda give all the insights in our making videos though.
@@CitySteadingBrews absolutely
clarity only counts in diamonds
And vision. :)
By the way the second rack is going to be a rough rack just to get the dried cherries and cinnamon off the brew
Thank You, sooo much, for everything you give us. Question: Top fermenting yeasts, can they be used for cider/mead/wine ? Is there a difference in technique needed ?
All yeasts but lager yeasts are top fermenting yeasts, so yes!
😯Ya'll are the 'google' of brewing.👍( i never learnt that on the , other, " Google ".) Thank You. ( Things are about to get a lil' bit more interesting in my brewing world.)( probably just more volcanos' in the middle of the night.)🤭👍
Hi. Thanks for your videos. Would be good to see you try a feijoa (fee joe ah) wine. I think you call them pineapple guava over there. Here in NZ, many people have tried and failed. Few have success. Would be excellent to see how to do a good feijoa brew.
I can look into it.
Thank you for this video! It’s so nice to watch you sharing your thoroughly common sense approach to brewing. So many of the questions you answered used to plague me when I started out... and most of the m I’ve had to either figure out by myself or wade through tons of crap and contradictions online or in books. If only I had you guys back then...
I listened with great interest when you mentioned erithrytol. It’s only just becoming available where I live (usually with a bit of stevia added but not much) and I’m seriously considering it to use in combination of priming sugar in carbonated beverages.
I’m already looking forward to part 2 and to the next brew!
Just to be clear, erithryiol won't ferment... you mentioned using it with priming sugar. That's why I said something. You can sweeten and carbonate with a combination of the two, but the erithrytol itself won't carbonate :)
@@CitySteadingBrews - That’s what I’m considering doing: combining the two. No need to pasteurise, and with careful dosage a not-so-dry brew with bubbles. 😊
Thanks for stating it more clearly.
I'm only a few brews in, and since my S.O. is not a fan of honey, she doesn't really like the first couple meads I made. so I decided to buy a wine kit box, with all the additives in the box etc. supposed to be a 'ready to drink in 7 days' process. it wasnt, my brewing area is a little cooler than most though. anyways, following the instructions and I'm already pretty sure that I won't like the end product since I added a sachet full of citric acid powder before adding the yeast, which leads me to believe that this will taste like any old store bought wine does, like vinegar...
you guys have brewed for a couple of years now and learned a lot more than when you started (I guess everyone does otherwise they don't get better at there hobby/job/passion) what are the things you know now, but wish you would have know when you started making wine and mead?
A decade or so, yeah... more really but not continuously.
One thing to clarify on the Star-San topic. If they used Five star Sani-Clean, then yes rinse is required
We said Star San. Sani clean is a different product but you are correct I believe.
@@CitySteadingBrews yup...found out the hard way. I just brought it up bc saniclean comes in the same bottle. Does not ferment well...trust me
I accidentally bought this the other day. Thank you for mentioning that, I wouldn't have known to rinse.
Hey guys! I’ve been watching your videos for quite some time now! Thanks so much for the great content! Y’all have inspired me to try my hand at brewing mead, and I’m loving it so far. I got to thinking about some different meads to try. Bear with me here, what about a PEACH MEAD???? I would love to see ya give it a shot!!!!
No need to ask theee times.. we see them all, lol. Peach has never worked well for me but I want to give it a try at so me point again.
When you add points to your brew in secondary how do you figure out your abv? Do you still just do your starting gravity and subtract your end gravity, or do you do your first start minus your first end and your second start after adding and you second end?
Im here.........yet again
5:35 😂😂😂😂
Don't worry about the name 😂😂😂
It's a character from the best "Anime" ever "Death Note"
Thanks for everything folks🌹
Given your new diet, I'm wondering when y'all are going to explore fermented honey garlic. I know you've got both ingredients. That was my first step into fermented foods, leading me to find your channel down the road.
Fermented honey garlic can be dangerous. Garlic can foster botulism spores. We tried it once but our pH wasn't right to be safe.
@@CitySteadingBrews I hope you'll try again. I imagine you know garlic reduces both blood sugar and pressure (plus other benefits). I haven't tested the pH of mine. Your cautions plus results could be useful to the audience.
your mention of lemons in wine make me wanna see you guys do lemon wine aka SKEETER PEE. lol seriously tho look into it!
I had a brew question, iv been following known brew recepies for about a year now to get a feel for it and have thought its time to experiment. I had a idea for a tropical summer wine or mead with pineapple, coconut, and mango.
In my research i find people who have tried similar ideas but don't post how it turned out and the forums are from 2013 but i have been hearing that coconut is difficult to brew with because they have a mild fat content. So my thought were take a base of pineapple juice and brew that and add mango and coconut in secondary for flavoring, or take a rather nice coconut pineapple juice i found, ferment that with some added sugar and and mango in secondary. Or just scrap the idea because I'm barking up the wrong tree, if you have any advice.
Try dried coconut, should be less rancidity problems. Or just use the juice you found as long as there's no preservatives in it.
Assuming I start with a bottle of Welch's 100% Grape juice. Pour some out for Headspace, sterilize funnel and measuring cup. Add 1 to 1 1/2 cups sugar and 1/4 tsp. yeast (wine yeast or bread yeast). Shake well, loosen cap, Place in dark space with constant temp. (76 degrees) for about 4 weeks. What could go wrong?
We have a video series on this.... czcams.com/video/vXmrBmAEcvg/video.html
How do we reduce our sugar intake and still have sweet beverages to drink???
Easy - cut our beverage drinking by half!!!
Sugar intake cut by half :)
And use non fermentable sugars.
On using an immersion circulator for pasteurization.... I have done 4 1 gallon brews so far, done in the one gallon carboy, using this method and the results were great. No issues at all and I felt like it really didn't take very long. That may be because with the right set up, plastic food grade container and wifi, it really was set it and forget it. I am reducing the temp once done and letting it cool to room temp while in the water bath. I do this instead of pulling out while hot for fear of thermal shock to the glass, which adds some time. Do you think that is a necessary step?
It’s wise I think.
I have a question about adding fruit in the conditioning phase as opposed to primary fermentation is there any difference between adding the fruit from the very beginning and adding it later will it affect the taste differently depending on when you put it in I know adding fruit at any time would add to gravity I'm just curious if the flavor profile would change based on when you added it
If you ferment the fruit, you get some fruit flavor and the essence of the fruit in alcohol. In conditioning you get more fruity flavor, especially if it doesn't ferment.
So I didn't post this in the original questions. But a checked (tasted) today, the airlock was sitting even so I stole a taste and it's not doing anything!
Recipe:
Elderflower Wine
Started February 1, 2021
16 oz DRYCK FLÄDER (Ikea elderflower drink concentrate)
3 lbs Domino Golden Sugar
1 bag Twinings Irish Breakfast Tea
Top w filtered water
OG~ 1.150
I had checked the gravity a few weeks in, it hadn't moved more than a couple points and I didn't write it down. I'm pretty sure I added more yeast, but again I didn't write down. I added a little more yeast today and it seems like it's doing something but I remember it doing that before.
It seems to be stuck. What should I do?
This is pretty high gravity. It needs to be diluted down to 1.120 or lower most likely.
@@CitySteadingBrews I was thinking that also, I'm really wondering why I went with 3 lbs off the bat. It has been a little bit since you talked about target OGs and max/too high OGs.
Also, check your IKEA drink mix ingredients. I suspect you may find they contain preservatives such as sorbate or other -ites. I have a black currant drink mix I love from my youth, but I can’t brew with it because it has sorbates. Yet, you have to refrigerate after opening and use in 21 days. Go figure.
Hey guys, I have a couple questions and I wasn't sure where to put it, so I figured this vid was a good one to ask on. My son wants me to try to make a tropical mead. My questions are, are tropical fruits ok to make a mead with or would they have antimicrobial properties? I was hoping to use things like pineapple, mango etc. Can I put those in for primary or would I be better off making a traditional mead to start with and then just adding the fruit in conditioning? Thank you in advance :)
Should be alright and good in primary or conditioning.
@@CitySteadingBrews thank you :)
Damn I totally missed the Post in the Community tab. Anyway many thanks for the Answers, I guess I learned a lot :)
Btw my 2 Brews are bubbeling (airlock) and seem to be healthy, even though I almost messed up Nr ,2 by not checking the density of the Applejiuce before adding honey (Gravity was out of Scale 1150+). But at least I was able to bring it down to 1.130. :)
You might wanna test if there is a difference in gravity readings between a plastic hydrometer and a glass one. Here is something weird that happened to me.... in January i started a chamomile vanilla mead. And In february I started a strawberry mead. I used a plastic hydrometer for the readings for both. It broke in march and had to buy a new hydrometer that happened to be made of glass. I just took a reading of both meads and the gravity reading with the glass hydrometer was 20 points higher than the previous reading done with the plastic reading. Nothing else was added to the meads after primary fermentation so a rise in gravity points shouldn't have happened. Have you guys seen anything like that before?
Plastic hydrometers are really inconsistent for accuracy.
5 packets of yeast, hahaha.
I tell people you can pretty much put in however much you want it doesn't really matter...
and then there's those kind of people I guess. Haha.
What I mean is put enough in that you can see it and it makes you feel satisfied and it should be less than a packet for a half gallon or even a gallon.
what is the tolerince of bread yeast because it is all i use an how much to use in 6 gallon bucket.
It varies with brand. It's also fairly inconsistent with most brands. Fleischmanns tends to be 11-12%. I use 1 tsp per 3 gallons.
Planning on making fresh blackberry wine this summer as wild blackberries ripen. Should I cook it first to remove the seeds or does it matter?
sidenote ........love the hat I have one just like it
Thanks! Had this one for years.
@@CitySteadingBrews its called a captains hat I have one that's 15 years old.
Oh THANK GOD! you guys are watching your sugar intake. I've always worried about Brians intake but never wanted to impose my keto value to reduce insulin resistance. Go dry ;)
Doninthemost did an interesting video on artificial sweetening.
You can equate "green" to cheapo alcohol taste. Basically it hasn't had enough time for the gases to get out of the way so the flavors can start really blending.
I have a 1 gallon stainless steel...keg, growler, thingy... that I have used to pasteurize. It worked well, but I did give a lot more time then I would normally do. I wouldn't suggest pasteurizing that much at a time unless you had a vessel that could hold a decent amount of pressure. Definitely not a glass container of any kind, its one of the few reasons I bought that kegs in the first place. Other was so I could bring a couple carbonated 1 gallon brews to a camping trip without having a ton of bottles... They didn't last long though, next trip I have to plan for a full 5 gallon keg somehow.
Hopefully that new bottling wand will work better for you then the last one I sent.
You can totally pasteurize in glass by the way, we do it all the time. I've yet to have one break.
@@CitySteadingBrews Guess I should have been more clear. If you were trying to pasteurize a gallon at a time in a single vessel, I would not use glass. Its just too easy to break the glass when its that hot, and you would have to leave it open.
@@Skulltap fair enough
I'm a new subscriber and I love these kinds of videos. Thank you for doing them.
That said ... I have some questions.
I'm not new to brewing, I've brewed PLENTY of beer (mostly 6.5ish ABV Hefeweizens), BUT I've only used DME. I want to go all grain in the near future, but I'm not certain how to calculate how much grain I need and how to obtain the fermentables from the grain. Is there an easy way to calculate DME to all grain? Once I know how much grain, how do I extract the sugars? Also, have you ever saved yeast to reuse, and if so, how would one do that? I've watched a couple of your ale videos, but some of that was still unclear to me.
I have a question about aging I know that you can leave it in a car boy for a very long time without issues my question is once a brew is done is there any benefit to leaving it in the carboy as opposed to a bottle I have about 4 gallons of Brew right now that is in a five gallon carboy because I misjudged how much I would get and I was left with much less headspace than I would like I'm thinking about just moving it to bottles it's about a month in now and has stopped fermenting cuz I feel like there would be less risk of air in the bottles as opposed to the carboy I'm wondering what your opinion would be on that
No real difference to aging in the bottle or the fermenter.
the need to move from a bucket to a demijohn in 5 days is not a need to rack, it is a need to avoid the rapid fermentation at the beginning, I am starting my 1 gallon brews in a 10l (2 gallon bucket) 5 days in the bucket stops overflow into the airlock and the need to use a blow pipe I think you call this rough racking.I transfer the colony along with the liquid and it saves a lot of mess if the ferment goes crazy overnight.
At this time I am brewing with cartons of fruit juice as my only supply of materials without buying kits.
Question .......... there are a lot of mead vids on your channel, I don't like honey! can most of them be made with sugar instead?
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Great channel you have helped me out many times.
Could you tell me what camera,mic set you have?
thanks mark
That's not what our channel is about, but we use a couple of Sony A7iii's an a6500 and Elgato Wave 3 microphone. I record direct to our laptop.
Q: What equipment do you regret buying? (very related: What would you not buy again?)
Not much really. The Brew Demon Fermenter....plastic buckets.
I love a good vinegar. Is this an avenue you have explored and if so is there a video? Btw, with your guidance I have 1-gallon each of peach-cranberry, spiced apple wine and ingredients for the first mead. Thanks, Jeff from WV.
We have made vinegar but have not made a video. It seems a bit off topic for this channel.
I would like to make a pineapple or orange wine could you go into what PH is good for yeast? or do a video making pineapple.
QUESTION. Just finished a mead(your traditional mead but added and 3/4 blackberries) that went from 1.121(1st reading) to 1.008(2nd reading) in 3 weeks. Racked it waited a week and no change so I went ahead and bottled. Its really good but has a strong bitter note on the back end. Any suggestions?
PS
love y’all’s channel. It changed my mind completely on mead. Corporate mead SUCKS!!!!!
It probably just needs some age to be honest. It's drier than ours went and dry usually needs a bit of aging.
@@CitySteadingBrews thank y’all. I was hoping so. With that being said It’s not bad at all. I may or may not have finished a bottle of it last night! 😂
I have a related question to one answered here: I'm in the midst of my first brew (traditional mead)....and I got tricked by, what I'd assume is the 'newness' and during back-sweetening and made it WAY too sweet (1.042). Not thinking about it, I then went and pasteurized. Overnight I thought about how to fix it, and was coming up with all kinds of plans (like, make a second batch, and then blend them together), but then it occurred to me that there may be a better way.
So, my plan is to just put the rest of the yeast packet in and hope to ferment out some of the sweetness (get it down to 1.025 or so). So, question 1: Will that work as expected? I'm using Lalvin D47 (original batch went from 1.090 to 1.006 (didn't want to go lower) ~ 11%)....Google suggests I SHOULD still be ok? If that struggles, is it weird or problematic to throw in 1118? -- Finally, my assumption on figuring out the new ABV...I was at about 11....then if it goes from 1.042-1.025 that would be about 2 (2.295)...so my final would then be about 13 or so (11+2)...or is the math harder?
Thanks!
It might work. Hard to say. As for abv, you just add up all the "spent" gravity and multiply by 135.
I can't find the answer to my question. I am a bee keeper and recently learned about mead. I made my first 2L batch ever a week ago. 500g fresh honey unfiltered of course, 1500g water. Thats it. No yeast! I am fermenting in a fermenting crock. My batch now has white mold, which in cheese, white mold is OK. how should I or can I deal with the mold to save the batch??? Thanks for this channel. Amazing stuff
If there's mold, dump it. It's not safe.