You guys are becoming a staple watch in my house. I would say the "test at the end" will be a taste test! ;) I have to admit I have had a few batches that were a bit....hollow. As I learned more it was that it lacked tannins. They didn't taste bad, mind you, they were just missing something.
@@CitySteadingBrews Keep on keepin' on! Ironically, it was a friend named Brian who taught me to brew. A fellow with a beard and with very many of your personality traits.
I love your videos! Thank you for doing what you do. Just a note on the first answer in the video: don’t acidify the brewing water to the stated pHs prior to adding the ingredients. Those pHs in the 3-5.6 range are for the final wort, not the starting water. Neutral water with some calcium ions is ideal for just the starting water. Adding grains, fruits, or sugars lowers the pH considerably. I think you know that already, as I don’t see you acidifying your water prior to mixing, but the way you answered the first question made it sound like it was necessary to reach those pH levels before mixing ingredients.
This info is vital, particularly regarding the pro's on natural tannins. I do vegetable tanning on animal hides so my interest lies here. I was considering the use of the tannins I extract from my local timber barks (red gum) but I had my reservations about the idea.... now thanks to your great info I'm not holding back. Thank you
You can adjust pH with CO2. We do it commercially with industrial wastewater. CO2 turns water into carbolic acid. Good part is that you can't over acidify, you just make club soda.
Quite new to your channel. Been catching up over the past few weeks. Always got to pop a vid or 3 on before bed . I'm also new to brewing, and I'm finding you very helpful, fun and informative. Keep up the good work.😁
Have you guys done a pineapple wine? I had the hardest time controlling the overflow of K1-V1116 yeast since I am use to mead fermentation. I had a OG 1.10ish using 2.5 cans (64oz) 100% Dole Pineapple juice and 2lbs of table sugar. I would love to see you guys make a pineapple wine.
Have a problem(?), I recently branched out from cider to wine and finally bought a hydrometer, not that I care for a lot of alcohol, but figured it would be nice to know. I started with Parsnip wine, didn't have enough parsnips (2/3 of recipe) so I reduced the sugar (2/3s), raisins were the full amount as was the lemon. Took a reading, it nearly came out to the cylinder, maybe a 1.180 (it doesn't go that high so I am guessing). Fermented for about 2 weeks, my record keeping ain't so good, in a 6 gallon bucket (not quite 2 gallons). Then it sat for 2 weeks, because I was too lazy to get out the RBOS. When I did rack it into a 2 gallon bucket, it smelled quite alcoholy, and pleasantly of raisins and lemon. No, I didn't taste it, although I meant to. And the spec grav hadn't changed. Now I am willing to admit I may have a measurement wrong, but I don't think so. Other then a cheap hydrometer, do you know of anything else that maybe going on?
a couple weeks ago i made the vikings blood you made with the cherry juice, still fermenting. then yesturday made a basic mead going strong. gona be fun when they done.
Lol well water at 8? Here in Denver they recently raised their ph target to *8.8* with an acceptable range of 8.5 to *9.2*. Our glasses were getting visible mineral buildup until we started adding citric acid to the dishwasher detergent.
In your ginger beer videos you said that adding the juice of one lemon to a gallon of the ginger water caused a problem for the yeast; it took forever to get going. Yet from today's video I get the impression one lemon wouldn't be a big deal. You talked about having to use a couple of cups or more. I didn't put any lemon juice in mine but would like to in the future though I'm not sure if I should?
Question for y'all, it'll be a little bit of a read. Noticed recently on a fermenting mead that I was getting a film build up shortly after stopping fermentation and getting into conditioning(see what I did there?). I thought it was just some normal residuals, but after another 48 hrs it looked alot like a croisin(sp?) line/film that you get when fermenting sauerkraut or something. I read that as long as the taste is acceptable, rack it to get rid of top and bottom layers of your mead volume and hit it with campden tablets. Small taste was ok, so I did as directed. Please help me with your opinion on this situation and if there's a chance the sun might rise yet again. Thanks
Didn't think about the ph when making my brews. I remember you saying the better the water the better the brew can be so I used the bottles water i drink all the time which is around 8 or 9 ph. I've had no issues so far everything tastes fine but I'll have to try adding some acid in the future I guess
Having problems with my white wine having too much tartness and bitterness, on the backside it’s like a lemonade. Very fruity in the beginning but the tart and bitterness on the end. What can I do to correct this or will it go away during second fermentation ( clarifying) Do I add black tea?
Hmmm, maybe occasional tests might be valuable. They might serve to demonstrate comprehension which in turn might inform your presentation methods and eventually increase the value of this wonderful product of yours. Plus a test every now and then might be fun!
Some of my favorite meads have like a "thick" mouth feal (dont know how to explain it). I cant seem to copy that in my brews. Any idea where this feel comes from? Raisins, tannins, the fruit? Hope that made some sense at all. lol. My brews seem to be coming out thin.
@@CitySteadingBrews Wow. Thanks for replying so fast. Been stalking the channel for awhile but didn't have the courage to participate. Lol. You guys have made mead making more interesting and fun than I ever could have thought. Thank you guys!
Question on the Tannins and Acids that can be found naturally. Derica (I hope I spelled your name right) mentioned she had a list, and I was just wondering if that was going to be in the book or another video perhaps?
Hey Brian, love the channel an you guys have been a great help with me starting to brew. I recently started my first batch of Cyser and it’s going great (so far lol). My batch had an OG reading of 1.10. I used Wyeast 4184 which has an alcohol tolerance of 11% so in a perfect world fermentation will stop between 1.01 and 1.02. My understand is that this will still be a sweet cyser that is slightly dry which is exactly what I’m going for. What factors can make the fermentation go past the alcohol tolerance and make my cyser dry and what can I do to prevent this?
While you can, teabags will continute to extract, so you need to monitor and test and remove when they hit the desired level. If you pre-make the tea, you can add it and not worry about more extraction since it's a pre-set amount.
If I have an apple juice with a good acid and tannin profile and I want to add honey to make a cyser, will the honey throw off the profile in the finished brew?
I think I have the whole tannins, acids, taste and such figured out. Just wondering why the tannins (tannic ACID) acts so much different than the other acids present in the beverage. (Dry vs salivate, bitter vs sour). Tannic acid just doesn't seem to act like "an acid".
I don't think of tannic acid as an acid... it's really the tannic property. Lots of things are acids but don't actually make things taste sharp or acidic.
I use bottled water from the grocery store for my meads so's to expose my yeast to chlorine. Is that water too neutral causing my brews to not be acidic enough? If so it would explain my lack of success. What natural thing can I add to increase acidity and how much should I use? Thank you for all your responses to date.
You guys have any other books you recommend for brewing? I feel like I need to do some more reading on brewing, I know the basics but I feel like I need more knowledge on the mechanics.
Appreciate the advice! I'm super new to this but... my brew was cloudy and while it had a few bubbles rising, today I decided to add 150mls of tea that included 1 small mandarin peal ,1 month after initial fermentation started. I just got back from the shops 3 hours later and now it appears MUCH clearer and the lease is an inch thick (way more than before) with significantly more bubbles rising... I have no idea what I've done but hey maybe it's a good thing?
Any advice on making a mead/wine/cider with quince? Ive got a bush that produced over 20lbs of fruit this year. Ive made a liqueur with about 10lbs already, and am looking to experiment with a longer aged drink with the other half. Any advice from you or the community would be greatly appreciated. Thanks
I've not worked with them, so my advice is more.... generic, and I apologize for that. Maybe treat them like apples or pears though? 20 lbs can get you a nice batch of cider I think.
Just want to point out a minor correction and share a little story. The question at 3:26, asks if Co2 can lower pH enough to kill yeast. (You are correct, it can't.) However, it can easily take the pH down to 5, if you have very soft water. It's not really about how much Co2 is in the water, but about how much *else* is in the water. The more acids/bases/ions are dissolved in water, the higher harder it is to change the pH. I found this out while testing my new cheapo pH strips...I thought they were defective, because they were telling me my water was 5 instead of 7. Just to be safe, I checked the pH of a few other common items as reference... (milk, cheese, coffee, baking soda, etc) and then looked up their typical pH... The strips and my eyes were accurate to within 0.2 points. Turns out, my water was very pure. Almost no minerals, meaning it has almost no buffer capacity! My water was so soft that just Co2 from the air was enough to take the pH to 5. But for "hard" water, it would take a huge amount of Co2 to move the pH by more than a fraction of a point.
i've been wondering about the added tea, im actually not a big fan of tannic tastes, but agree they are somewhat needed in good meads? what my question is, is how little can I go with before losing the mouth feel factors?
Love your vids! I’ve been looking everywhere for exactly how much acid to put in though. Is it a test and adjust approach? Like get the ph down to roughly 4 by any means necessary or taste test approach or a “one size fits most” formula?
Hey CS Brews, well its been 3 days and retested it, just when i think it was done..it was not done, the hard cider hit0.998 from its original 1.088. so what i am reading right is..12%ish isnt that strong for a cider? i did taste abit of it..and it reminded me of champagne, bubbly and smooth
Here’s something that might work if someone needed to make a brew and their water needed to be more alkaline. At least I think it would work 🧐. When making Skeeter Pee aka lemon wine, you would use a slurry from a prior brew, due to the high acidity of lemons fermentation is a real struggle without it. But, if your water was the issue you could just make a small batch of fruit juice must and give it about 3 days for the yeast to get good and active. When life gives you lemons, put yeast in your juice and do it thata way. Or something like that 😂
Well, I started a banana wine inspired from your video and I had a big bunch of banana from the garden. I forgot to add a lemon initially though I did add a cup of black tea. It's been less than a week I wonder if adding lemon or a whole lemon or lemon plant leaves is a good idea, I am inching to try but since I am a new brewer I don't have a baseline against which o could compare and say if it was a good idea or not. So asking
Saw that and it got we working :) Now after this video about acidity and since I got a lemon tree :) I was considering adding a lemon, rind?, Leaves of lemon tree? All smell amazing!!
@@CitySteadingBrews Just making sure I didn't miss it! Thank you for all that you do! I love watching your videos and hope to try out some of your recipes soon. :D
I'm really confused. Wanted to read the sugar and water before adding fruit. I was going for 1,120. Initially it was 1,100 so I added a cup of sugar, next reading was 1.080. What? Yeah, it's the first time I've used a hygrometer. I tasted the fruit and it was pretty sweet so I pitched the yeast and closed it up. Still don't understand the reading, guess we'll see in a month or so.
I am not sure you have that pH thing figured out yet. In my state there are few water systems that provide water at a 7 or lower. And I am not hearing a lot about home brewers changing the pH of the water.
Hi Brian and Derica, As Derica speaks German: tannins and acids add ‘das gewisse Etwas’ to a brew. Or, to shamelessly put my language skills on display and move over to French: they add a little ‘je ne sais quoi’ to it. Great brewers like you have developed ‘Fingerspizengefühl’ in balancing your brews. Not adding any Dutch to that. It would be overkill. 🤪 Thanks for the insightful explanation!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
You guys are becoming a staple watch in my house. I would say the "test at the end" will be a taste test! ;) I have to admit I have had a few batches that were a bit....hollow. As I learned more it was that it lacked tannins. They didn't taste bad, mind you, they were just missing something.
Awesome! Thanks for your support!
@@CitySteadingBrews Keep on keepin' on! Ironically, it was a friend named Brian who taught me to brew. A fellow with a beard and with very many of your personality traits.
Heh, interesting.
That giant grin he has after throwing the sheet of paper lol ridiculous. I love it.
I love your videos! Thank you for doing what you do. Just a note on the first answer in the video: don’t acidify the brewing water to the stated pHs prior to adding the ingredients. Those pHs in the 3-5.6 range are for the final wort, not the starting water. Neutral water with some calcium ions is ideal for just the starting water. Adding grains, fruits, or sugars lowers the pH considerably. I think you know that already, as I don’t see you acidifying your water prior to mixing, but the way you answered the first question made it sound like it was necessary to reach those pH levels before mixing ingredients.
This info is vital, particularly regarding the pro's on natural tannins.
I do vegetable tanning on animal hides so my interest lies here. I was considering the use of the tannins I extract from my local timber barks (red gum) but I had my reservations about the idea.... now thanks to your great info I'm not holding back. Thank you
Love the channel and extra points for the doctor who shirt.
Will DEFINITELY buy your book! Can’t wait.
PS Derica’s face when Bryan throws the papers is priceless. Lol
All your work is incredibly helpful. Especially to a stubborn old man that thought he knew it all. Thank you.
Glad to help
Finally! I was getting ready to ask if you'd create one! Looking forward to reading it.
You can adjust pH with CO2. We do it commercially with industrial wastewater. CO2 turns water into carbolic acid. Good part is that you can't over acidify, you just make club soda.
Derica, I love your t-shirt.
I’m looking forward to reading your book when it comes out!
Can’t wait for your book to come out Brian - REALLY interested! Cheers, David
Quite new to your channel. Been catching up over the past few weeks. Always got to pop a vid or 3 on before bed .
I'm also new to brewing, and I'm finding you very helpful, fun and informative.
Keep up the good work.😁
My lady left her phone down so I naturally got it n subscribed her to you.
That’s great if she will watch the videos, lol.
Hope you guys are doing well. Keep the good vids coming.
Thanks! Doing well and tons of vids to come!
Wow I was look forward to the test for just a second
This has been incredibly helpful. Thanks!
Have you guys done a pineapple wine? I had the hardest time controlling the overflow of K1-V1116 yeast since I am use to mead fermentation. I had a OG 1.10ish using 2.5 cans (64oz) 100% Dole Pineapple juice and 2lbs of table sugar. I would love to see you guys make a pineapple wine.
Have a problem(?), I recently branched out from cider to wine and finally bought a hydrometer, not that I care for a lot of alcohol, but figured it would be nice to know. I started with Parsnip wine, didn't have enough parsnips (2/3 of recipe) so I reduced the sugar (2/3s), raisins were the full amount as was the lemon. Took a reading, it nearly came out to the cylinder, maybe a 1.180 (it doesn't go that high so I am guessing). Fermented for about 2 weeks, my record keeping ain't so good, in a 6 gallon bucket (not quite 2 gallons). Then it sat for 2 weeks, because I was too lazy to get out the RBOS. When I did rack it into a 2 gallon bucket, it smelled quite alcoholy, and pleasantly of raisins and lemon. No, I didn't taste it, although I meant to. And the spec grav hadn't changed. Now I am willing to admit I may have a measurement wrong, but I don't think so. Other then a cheap hydrometer, do you know of anything else that maybe going on?
COOOOOOOLLL!!! Looking forward to THEE BOOK! I’m envisioning Bette Midler in the movie Hocus Pocus calling ‘ohhh BOOOOOOK!’ 💙
Very excited for the book!
a couple weeks ago i made the vikings blood you made with the cherry juice, still fermenting. then yesturday made a basic mead going strong. gona be fun when they done.
Lol well water at 8? Here in Denver they recently raised their ph target to *8.8* with an acceptable range of 8.5 to *9.2*. Our glasses were getting visible mineral buildup until we started adding citric acid to the dishwasher detergent.
In your ginger beer videos you said that adding the juice of one lemon to a gallon of the ginger water caused a problem for the yeast; it took forever to get going. Yet from today's video I get the impression one lemon wouldn't be a big deal. You talked about having to use a couple of cups or more. I didn't put any lemon juice in mine but would like to in the future though I'm not sure if I should?
We have since learned the lemon is not an issue at those quantities.
@@CitySteadingBrews Ok, great. Thanks for the reply.
Question for y'all, it'll be a little bit of a read.
Noticed recently on a fermenting mead that I was getting a film build up shortly after stopping fermentation and getting into conditioning(see what I did there?). I thought it was just some normal residuals, but after another 48 hrs it looked alot like a croisin(sp?) line/film that you get when fermenting sauerkraut or something. I read that as long as the taste is acceptable, rack it to get rid of top and bottom layers of your mead volume and hit it with campden tablets. Small taste was ok, so I did as directed.
Please help me with your opinion on this situation and if there's a chance the sun might rise yet again. Thanks
Ph nicely explained. 👌
Cant wait for the book!!! If you need a designer for your cover I would love to help :)
Excellent information, thanks folks.
Didn't think about the ph when making my brews. I remember you saying the better the water the better the brew can be so I used the bottles water i drink all the time which is around 8 or 9 ph. I've had no issues so far everything tastes fine but I'll have to try adding some acid in the future I guess
Having problems with my white wine having too much tartness and bitterness, on the backside it’s like a lemonade. Very fruity in the beginning but the tart and bitterness on the end. What can I do to correct this or will it go away during second fermentation ( clarifying) Do I add black tea?
I'd love to pre-order your book when available!
I'm working on it
Hmmm, maybe occasional tests might be valuable. They might serve to demonstrate comprehension which in turn might inform your presentation methods and eventually increase the value of this wonderful product of yours. Plus a test every now and then might be fun!
We do plan to have testing, yes.
Nice info! Have you guys tried bee pollen as a yeast nutrient? There is some research on the matter and it seems to be right down your alley.
Takes a loooot of bee pollen and it’s nearly as expensive as the honey.
The slap and sound effect Derica gave you had me belly laughing 😄
Glad that coffee came out of your shirt!
CS Brews Thanks. I’ve now learned to not drink while watching 😂
Some of my favorite meads have like a "thick" mouth feal (dont know how to explain it). I cant seem to copy that in my brews. Any idea where this feel comes from? Raisins, tannins, the fruit? Hope that made some sense at all. lol. My brews seem to be coming out thin.
Sometimes it's from being super sweet, sometimes tannins. Often dry brews will come out thinner than expected.
@@CitySteadingBrews Wow. Thanks for replying so fast. Been stalking the channel for awhile but didn't have the courage to participate. Lol. You guys have made mead making more interesting and fun than I ever could have thought. Thank you guys!
The Doctor Who shirt!!!
Question on the Tannins and Acids that can be found naturally. Derica (I hope I spelled your name right) mentioned she had a list, and I was just wondering if that was going to be in the book or another video perhaps?
Hey Brian, love the channel an you guys have been a great help with me starting to brew. I recently started my first batch of Cyser and it’s going great (so far lol). My batch had an OG reading of 1.10. I used Wyeast 4184 which has an alcohol tolerance of 11% so in a perfect world fermentation will stop between 1.01 and 1.02. My understand is that this will still be a sweet cyser that is slightly dry which is exactly what I’m going for. What factors can make the fermentation go past the alcohol tolerance and make my cyser dry and what can I do to prevent this?
Nothing really. It’s likely stop at or near tolerance.
so are you going to do a coloring book? starting my day with you guys' videos is wonderful
Coloring book?
Can you just add tea bags to your primary or secondary?
While you can, teabags will continute to extract, so you need to monitor and test and remove when they hit the desired level. If you pre-make the tea, you can add it and not worry about more extraction since it's a pre-set amount.
Is black tea, and wine tannins, basically the same? How do they compare? Which do you prefer? And when will your lovely book be available?
Black tea has tannin. ua-cam.com/video/r5qfKCAR8Q4/v-deo.html
Would you oak too, or would you not if you used tea/tannin?
Thanks for your help in teaching me.
Depends. Sometimes we have done both. It’s more of a personal taste or preference on a brew by brew basis :)
Finish the book! Please.
If I have an apple juice with a good acid and tannin profile and I want to add honey to make a cyser, will the honey throw off the profile in the finished brew?
How much tea would you add to secondary, say for a gallon of mead? Would you add the leaves or just the steeped tea?
John Boyle normally a mug of steeped tea does the job.
I think I have the whole tannins, acids, taste and such figured out. Just wondering why the tannins (tannic ACID) acts so much different than the other acids present in the beverage. (Dry vs salivate, bitter vs sour). Tannic acid just doesn't seem to act like "an acid".
I don't think of tannic acid as an acid... it's really the tannic property. Lots of things are acids but don't actually make things taste sharp or acidic.
I use bottled water from the grocery store for my meads so's to expose my yeast to chlorine. Is that water too neutral causing my brews to not be acidic enough? If so it would explain my lack of success. What natural thing can I add to increase acidity and how much should I use?
Thank you for all your responses to date.
Bottled water is fine.
You don't need to add acidity for fermentation with honey. Most of the time, it's right in the proper range already.
You guys have any other books you recommend for brewing? I feel like I need to do some more reading on brewing, I know the basics but I feel like I need more knowledge on the mechanics.
Hey guys great video as always. Question: Can I add some earl gray as my black tea for tannings for an extra mouth feel in a Concord grape wine?
Certainly.
CS Brews thank you for you response as always. I look forward to buying your book Brian!
Just curious, have you finished your book, and how can I get my hands on it
I haven’t…. Taking longer than expected!
@@CitySteadingBrews I second this, how are you coming along with the book I'm excited to read it
Did you add tannins to your coffeemel? I have 2 gallons in primary now.
No need, coffee does it for you.
@@CitySteadingBrews Thank you.
Appreciate the advice!
I'm super new to this but... my brew was cloudy and while it had a few bubbles rising, today I decided to add 150mls of tea that included 1 small mandarin peal ,1 month after initial fermentation started. I just got back from the shops 3 hours later and now it appears MUCH clearer and the lease is an inch thick (way more than before) with significantly more bubbles rising... I have no idea what I've done but hey maybe it's a good thing?
The peel gave a place for bubbles to form, your brew was degassing.
@@CitySteadingBrews Cheers, was worried I just killed all my yeast somehow.
Any advice on making a mead/wine/cider with quince? Ive got a bush that produced over 20lbs of fruit this year. Ive made a liqueur with about 10lbs already, and am looking to experiment with a longer aged drink with the other half. Any advice from you or the community would be greatly appreciated. Thanks
I've not worked with them, so my advice is more.... generic, and I apologize for that. Maybe treat them like apples or pears though? 20 lbs can get you a nice batch of cider I think.
Just want to point out a minor correction and share a little story. The question at 3:26, asks if Co2 can lower pH enough to kill yeast. (You are correct, it can't.) However, it can easily take the pH down to 5, if you have very soft water.
It's not really about how much Co2 is in the water, but about how much *else* is in the water. The more acids/bases/ions are dissolved in water, the higher harder it is to change the pH.
I found this out while testing my new cheapo pH strips...I thought they were defective, because they were telling me my water was 5 instead of 7.
Just to be safe, I checked the pH of a few other common items as reference... (milk, cheese, coffee, baking soda, etc) and then looked up their typical pH... The strips and my eyes were accurate to within 0.2 points.
Turns out, my water was very pure. Almost no minerals, meaning it has almost no buffer capacity! My water was so soft that just Co2 from the air was enough to take the pH to 5.
But for "hard" water, it would take a huge amount of Co2 to move the pH by more than a fraction of a point.
i've been wondering about the added tea, im actually not a big fan of tannic tastes, but agree they are somewhat needed in good meads? what my question is, is how little can I go with before losing the mouth feel factors?
Any reduction would affect it obviously. If you don't like it, you can leave it out, or experiment to taste.
Love your vids! I’ve been looking everywhere for exactly how much acid to put in though. Is it a test and adjust approach? Like get the ph down to roughly 4 by any means necessary or taste test approach or a “one size fits most” formula?
Generally you don't have to add any to mead, as honey is acidic.
Hey CS Brews, well its been 3 days and retested it, just when i think it was done..it was not done, the hard cider hit0.998 from its original 1.088. so what i am reading right is..12%ish isnt that strong for a cider? i did taste abit of it..and it reminded me of champagne, bubbly and smooth
Sounds about right, yep!
Can you use a 5 gal water to get a brew started inserted off a 5 gal bucket
Yes.
Here’s something that might work if someone needed to make a brew and their water needed to be more alkaline. At least I think it would work 🧐. When making Skeeter Pee aka lemon wine, you would use a slurry from a prior brew, due to the high acidity of lemons fermentation is a real struggle without it. But, if your water was the issue you could just make a small batch of fruit juice must and give it about 3 days for the yeast to get good and active. When life gives you lemons, put yeast in your juice and do it thata way. Or something like that 😂
Would adding salt to an acidic brew balance it out the taste?
Salt doesn't play well with yeast.
@@CitySteadingBrews well I figured we use salt in bread at max 2% of the flour weight. Perhaps there's a place for it in brewing?
@simonnordberg162 some have tried it… it’s normal in food but… not sure for brewing.
@@CitySteadingBrews good to see you actually went ahead and tested this! Cool that you changed your mind regarding salt ☺️ great vid!
I'm going to try to make apple wine any suggestions
ua-cam.com/video/yWikcIGl3Pc/v-deo.html
Should I just go squeeze a lemon in my ongoing primary?
Why?
Well, I started a banana wine inspired from your video and I had a big bunch of banana from the garden. I forgot to add a lemon initially though I did add a cup of black tea. It's been less than a week I wonder if adding lemon or a whole lemon or lemon plant leaves is a good idea, I am inching to try but since I am a new brewer I don't have a baseline against which o could compare and say if it was a good idea or not. So asking
We did a banana wine too, no lemon: ua-cam.com/video/oZuymhFGoso/v-deo.html
Saw that and it got we working :)
Now after this video about acidity and since I got a lemon tree :)
I was considering adding a lemon, rind?, Leaves of lemon tree? All smell amazing!!
You end up finishing that book?
Not yet, been kinda busy.
@@CitySteadingBrews Just making sure I didn't miss it! Thank you for all that you do! I love watching your videos and hope to try out some of your recipes soon. :D
I'm really confused. Wanted to read the sugar and water before adding fruit. I was going for 1,120. Initially it was 1,100 so I added a cup of sugar, next reading was 1.080. What? Yeah, it's the first time I've used a hygrometer. I tasted the fruit and it was pretty sweet so I pitched the yeast and closed it up. Still don't understand the reading, guess we'll see in a month or so.
I think you may have misread the hydrometer. It was more than likely reading 1.180 not 1.080.
How long in between readings? Recipe? Volume? Time?
How many times have I heard..."it depends".
In brewing it's true, there are many variables.
@@CitySteadingBrews Agreed, I appreciate that you address them as such instead of being finite.
p.s when is your book coming out!!!
My test answers: AABACDABA...but I used a #1 pencil.
Do your have a faceook group? I would love to join it
We do, but it's for our Patrons only... www.patreon.com/citysteading to join.
Did you ever write your book?
Not yet.
I am not sure you have that pH thing figured out yet. In my state there are few water systems that provide water at a 7 or lower. And I am not hearing a lot about home brewers changing the pH of the water.
We don't tell anyone to do that.... Pure water is 7 pH. Add any fruit and it lowers it. 8 pH is 10 times less acidic, that's all we said.
Do y’all plan on making sake ?
Rice wine yes, but not sake.
Now you guys are trying to make me smarter .....😂
Hi Brian and Derica,
As Derica speaks German: tannins and acids add ‘das gewisse Etwas’ to a brew. Or, to shamelessly put my language skills on display and move over to French: they add a little ‘je ne sais quoi’ to it. Great brewers like you have developed ‘Fingerspizengefühl’ in balancing your brews. Not adding any Dutch to that. It would be overkill. 🤪
Thanks for the insightful explanation!
What? There is a book? Huh? Shut up and take my money.
Not yet, lol.
Who are you calling too basic? Lol
No offense intended.