Відео

I do not think it would make you sick. What you are seeing at the bottom of the jugs right now is just the sugars that have settled to the bottom. When all the sugars have fermented out then it will be a lot of died yeast that you would be stirring up but even that would not make most people sick. I have heard of some people getting sick from drinking the yeast at the bottom of a bottle, but I have never had anyone get sick from mine.

I had not heard of Fermentation Aids before so I am not sure.

if you mean the Fermaid products, they benefit fermenting speed and growth of yeast. some brewers swear that Fermaid always improves their end product. but as with any additives in the process, there are side effects and potential negative results. if you purely want to speed up the fermentation and get to bottling asap, it is recommended to add Fermaid or other yeast nutrients. brewing in cold climates may require the extra help. a general rule of thumb is everything takes longer with cider, and sometimes lengthening certain processes leads to a better taste, instead of rushing it.

@@darkiepoo8949 thank you so much for your advice 🌹

I have not sold any of my quail yet but I might do that in the future now that I have been able to hatch my second batch and I am starting to figure out how to make this work.

I got them from Southwest Gamebirds www.southwestgamebirds.com/live-birds-adult-quail/

Over all, after 11 month I still love them. I now have a third level and all of the levels have the removable middle walls. This have been great for when I need to separate one of the birds, they are still next to the rest of the flock. I just have to use the wall to separate the birds. Since i added in two additional breeding quintets I have had to do this a lot more then I did when I just had the 6 egg layers. I really like being able to take the cages out and use a pressure washer to clean then up every few months. I use a toilet brush to nock down anything that does not fall through when I empty the trays. One thing I did change once I added in the two breeding Quintets I went to using automotive drip trays instead of the manure trays that came with the cages. The main reason for this was when using the manure trays that came with the cages I keep finding manure in the lower food tray. The drip pans are 25 inches deep and hang out over the front enough to catch everything that try to fall down into the lower food trays. I am getting ready to order a brooder and grow out pen in the next few weeks so that i can start hatching quail for meat. So, I would say I am very happy with the cages.

I have made several different Melomels(Fruit Mead) over the years along with wines. I know that all of those have had some methanol in them but it is so small that it does not really matter. I have always went by the fact that I am not distilling and only fermenting so the level of methanol is not going to be high enough for concern. I have been told that if I want to make Apple Jack that it can concentrate the methanol to a percentage that it can cause issues, but that is distilling.

It only works to clear up pectin haze. If the juice you are using has pectin in it then the pectin enzyme will help make sure the pectin settles to the bottom and can be racked off. I have gotten to the point that I add a little pectin enzyme to all of my ciders even if they do not start off as cloudy just to make sure if there is an pectin breaks down and settles to the bottom. I do the same with any of my Meads if I have added any fruits or juice that might have pectin in it.

Right now I have not even tried to sale eggs. It takes at least 6 eggs to feed one person. Since at max we only get 6 eggs a day right, now it takes almost a week to get enough eggs to feed 4 people. We normally have eggs for Sunday brunch, and that wipes out most of the eggs we collected during the week. Right now I have the birds to see if I can keep them alive and get a few eggs. I hope to increase my flock to the point that I could sell eggs and maybe meat, but for now it is just enough eggs to feed my family one meal a week.

I use 16 oz bottles. I think the most I ever tried of the tablets was 8 in the 16 oz bottles and never had a bottle explode with the tables. I usually only try for a light carbonation so I normally do not have problems with my bottles exploding. I found the tables where not much easier then putting the teaspoon of white sugar into one of my vanilla bean tubes to poor into my bottles.

I have thought about making cut off part of the ends of the feeder grill to get it to fit better but since i am only using 2 cages at this point I have not trimmed it up. I may have to do that when I get more birds. I currently do not have any males. I plan on adding in 2 breeding quintet and another 6 females this fall but wanted to just start with females only.

I have never had problems with adding the pectin enzyme after the first rack and getting it to help speed up clearing the cider. I can not see it having a problem with the alcohol since I even use it in my meads that have come out at 15% to 18%. I do not use the pectin if I am using apple juice or if what I start with is not very cloudy. If I do use pectin it is normally because the cider has stopped bubbling but is still cloudy and I do not want to wait a month of more for it to clear. Most of what I make I can normally get it it to clear by cold crashing or by letting it sit for a month after racking. I do use the pectin enzyme in the falls when I get fresh pressed cider and I put that in when I start and again when I rack depending on how it looks. It is not needed but I have found it helps it clear faster.

It won't do anything for a traditional mead, as pectins only come from fruits. Honey doesn't have pectins. You want a different clearing agent; something like SuperKleer.

@@johnwostenberg840 What if it was a cider with a honey added?

Most of the time no. I did a lot more when I first started, but for my ciders, I do not worry as much about it. I go by taste more than anything when I rack. In the past, most of my ciders come out between 8% and 10% based on how I make them and the yeast I use. I usually take gravity reading when I make mead or wines. This is more to know what I am going to end up with and to make sure I have a yeast that is going to be able to work with that much sugar. I will take gravity readings when making something new so that I know what I am going to end up with and know if I can repeat it again later.

I would say no it does not really change the taste of the cider. I might have to do a side by side to verify that, but i do not feel the pectic enzyme changes the taste. I can say that it does make a difference in mouth feel more than taste. The clearer the cider the smoother the cider is to drink. I know from when I am racking the cider and tasting you get a little more gritty feel. I found that not adding the pectic enzyme leaves a little more of the gritty feel to the cider. I hope that make since.

Supposedly pectin has a mouth feel. It's very negligible but it's something

Pectin has a slight mouth feel, but not really a taste. See this for yourself by comparing a clear apple juice to an unfiltered apple juice -- you will notice that the unfiltered juice feels a little "grittier" or a little "thicker" than the clear stuff, like Jeremy notes. It's still only a very slight difference, however.

Yes. I used a funnel to pour into one of my gallon glass jugs and then I topped it off with the apple juice I had on hand. It was not enough so I topped this one off with reverse osmosis water since I ran out of apple juice to reduce the amount of air at the top. Normally I would have topped it off with apple juice or cider.

The pectic enzyme can be added at any time. I have gone to putting it when I start the fermentation since it has longer to work, but I do put it in after racking if it is cloudy. From my understanding the alcohol should not effect the pectic enzyme

@@thegrantclandotorg thanks for the info and quick response

I really like the flavor of 3 flowers mead. It did not work as well as a cider. I think the heather and the higher alcohol of the mead gives it the flavor that I like.

Hand Banana it came out way to strong. It was like one of the jalopinos ciders or meads. The are not bad but not something you would want to drink all the time, I have not tried to make it again with just 6 fl oz of the powder so I am not sure if that would just give a peanut butter flavor instead of the overpowering peanut butter flavor.

Also the recipe 8 used is in the description

@@thegrantclandotorg u perfect it yet?

I used between a 1/4 to 1/2 teaspoon that I put directly into the jug. I have never diluted and it seems to work. For apple juice I it is usually 1/4 teaspoon and if I can see sediment in the juice I will will us 1/2 teaspoon. I have put the pectin in both at the very start and at the racking over the years and both work. If I want to make sure it clears nicely I will start with the pectin and if I see if it is really cloudy at the racking I will add pectin. I have not found it changes the flavor so I am not as picky on how clear it is for me. It just looks better when I have other people try my cider.

Great! I'll try it in my next batch. Cheers!

cali005 If you encounter pectin haze after fermentation you need to double the dosage. Use warm water about 50 ml worth and dissolve all your enzyme. Stir the wine as you add the water/enzyme solution. You should see the wine start to clear and the enzyme protein coagulants start to drop out within 4 days. If it doesn’t you may have misdiagnosed the problem. To diagnose pectin haze take a sample 1-2oz of your fermented wine and add 3-4oz of methylated spirits (isopropyl alcohol). If you see white strings appear you have pectin haze.

Thanks a lot for the info. Will take note of all that you've shared.

I call them a Medium Universal Stopper. I usually find regular and large at the stores but I found these at one point. I found out they are not the normal ones ordered since they are to big for most bottles and to small for larger carboys, but I bought all my local store has had since they work well on the larger apple juice jugs. My store says I am one of the only people that buy that size.

The tablets work well. You can see me testing it in this video ua-cam.com/video/GABL-Xt3gbs/v-deo.html They are easy to use, but most of the time now I just use white sugar and a vanilla bean tube like show in this video ua-cam.com/video/CaGHT10kLYc/v-deo.html if I decide to bottle and carbonate.

Hi how many time it take to carbonate your beer?

@@alfredopuente2925 It usually takes, TWO WEEKS, OR BETTER STILL, SIXTEEN DAYS, is best.

I learned about using pectin from wine makers. If you are making wines with grapes or raw juice you almost need to use pectin to make it clear better from my understanding. I am using pectin enzyme in the strawberry wine that is on the right end of my bench in the video since I used frozen strawberries to make the juice I used for that wine. That is part of why you see so much chunks at the bottom of the jugs. I normally do not make wine since I can buy it cheaper then I can make it and my wines have not been as good as what I can buy. I am able to make cider and meads that are as good or better then what I can buy and most of the time it is cheaper then I can buy in a store. I have found that I do not need to use pectin if I am using filtered apple juice but if I am using unfiltered apple juice or unfiltered cider the pectin helps clear the cider faster. As this video was showing that using the pectin can make for an even clearer cider. I now put the pectin in at the very beginning along with my yeast so that when the fermentation is done I have a clear cider when I rack to the secondary and I am able to bottle faster. The pectin does not effect the fermentation. I almost always use pectin in my ciders now just to get the much clear amber color. I do not mind drinking something that is a little cloudy but when it is a nice clear amber it looks so much better.

Jeremy Grant would it be possible to add the pectin at the very end and let it set for a few days and add something to clear it up?

See my comment to cali005 in this video thread.

It was a piece of ginger the plugged the Hole in the bottle. I might have to try and see what putting a head of garlic in would do to the cider. I know that garlic, apple cider vinegar and honey are a good combination but I do not know how that would come out as a cider for drinking. Hopefully it will work for cooking if not drinking.

Jeremy Grant That would be different. I knew you meant ginger. I was just messing around.

I almost always make ginger cider now. It is my cider of choice. I now use 4 oz of ginger per gallon, but I like a real strong ginger flavor.

Jeremy Grant. Sold! Next batch ginger is going in. Apple raspberry I was planning next.

I have found it takes 24 to 72 hours to see any bubbling. I do shake my bottle a little ever evening after I start them to see if it will start bubbling. This is one reason that I started using S double bubbler for most of my ciders. I can see the level in the bubbler and see if it changes. If the cider is started the level will push the level higher on the exhaust side if the fermentation has started even if it is not bubbling so I can see it.

Thanks for your answer, at the moment i can see a little bubble forming and some foam over the mead, in this moment the must has 20 hours of fermentation.

I have found carbonation depends. I have 4 ways I add carbonation after a a year and a half of making cider. I like the carbonation tablets. They are easy to use. Each tablet works the same as 1 tea spoon of white sugar or priming sugar. It does seem to take longer to finish carbonating then any of the other option I use, usually 2 to 3 weeks. I use 2 tablets if the cider is back sweetened and 3 if the cider is not back sweetened. I will uses 4 if the cider is dry. It does not add any additional flavor to my cider. It is also the most expensive of the options I use. This is the last option I use at this time. I like the priming sugar. I have to measure it out. I have started using a vanilla bean tube from Penzeys to add the sugar to my cider. I use 2 to 3 tea spoons per bottle based on how sweet it is when I bottle. I have used 4 or 5 tea spoons if it is really dry. It does not add any additional flavor to my cider. If I have priming sugar on hand I use it but I have options I go to before this one. It is the quickest to carbonate a bottle of cider. I can expect 1 week to carbonate, sometimes up to 2 weeks. I usually go to regular white sugar more often the anything else for carbonation. This is the cheapest option for carbonation. I uses 2 to 3 tea spoons of sugar in a vanilla bean tube from Penzeys. I found that tube make any sugar to a bottle much easier then any other way of getting the sugar in the bottles. This usually take 1 to 2 weeks to carbonate a bottle. I have not foudn this add any extra flavors to my cider. If I back sweeten my ciders and I am bottling within a day of 2 of back sweeting. I found this is the best option to carbonation since it adds a little more flavor to the cider. If I started with honey or brown sugar I try to use that to back sweeten which will allow to carbonate the cider once it is bottled. I usually add the additional honey or brown sugar when I rack and not when I bottle like the 3 other sugars. If i do not bottle within 2 to 3 days of back sweeting I find I need to add more sugar to carbonate. One of the things I havre learned is that I need to leave a little space of the top of the bottles to allow air for carbonation. if i fill the bottles to full they do not seem to carbonate as well. I have found this is to the bottom of the neck most of the time. I hope that helps.

thank you my friend, extremely helpful.

I was thinking of using sugar cubes? Maybe brown sugar cubes... How many would you put per bottle for dry cider? Very good information above, especially leaving some room at the top of the bottle, thank you...

@@peterpressure I been thinking the same. wondered if you ever tried them? Any recommendations?