Banana Wine Racking
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- Опубліковано 9 лют 2025
- Banana Wine Racking time. That pretty much says it all. We know this is a long time coming, but, well, we've been really busy and it doesn't harm your wine to let it sit a while. We do prove a few things in this video, one, yeast can't read, two, everyone loves bananas. Even yeast.
Racking is the act of moving your wine from one vessel to another, normally to remove the yeast cake or lees at the bottom of the fermenter. There is no rush to do this, nor is there any harm in waiting. This one has been sitting for four months on the lees. The best rule about making wine, cider and mead is to not worry. Time heals all brews.
So today we rack this wine, taste it, not once, but twice, and if you watch the video, you see why.
Banana Wine Videos
Part One: • Banana Wine Recipe - E...
Part 2! • Banana Wine, Part Two:...
Banana Wine - Time to Rack and Bottle?: • Banana Wine - Time to ...
Banana Wine - How Does it Taste?: • Banana Wine - How Does...
How Fine is our Banana Wine? One Year Taste Test!: • How Fine is our Banana...
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In this video, I said Lalvin 71B yeast goes to 15%, it's actually supposed to be 14%. Sorry for the mistake guys! Also, to see the next installment in this video series, go here: Banana Wine - Time to Rack and Bottle?: ua-cam.com/video/4naG0j9i_Nk/v-deo.html
CS Brews there’s an interesting property that alcohol has where it actually lowers the volume of liquid that it’s in. So a .5 cup of alcohol plus .5 cup of water does not equal 1 cup of liquid. so presumably as the ABV goes up the less a standard hydrometer will be able to account for this drop in volume and may read higher. Though I don’t know how much higher that would be or if it would account for the unexpected additional 3%.
Been wondering about that, I noticed that has come up a few times. I did find pretty much all websites said 14%, but some paperwork on that strain said 15%. That leads to confusion real quick.
@@KSherwoodOps Hydrometers don't measure volume, they measure the density of a solution. Density != volume.
Vykk Draygo Yes I am aware but the same stuff at a lower volume would report a higher density given that you are still multiplying by the constant even though the constant has changed. That being said and now that I’m thinking about it again that would make the possibility of a higher gravity reading at the end and not a lower one so it doesn’t explain what he’s having or it could even mean that the percentage might even be higher.
Alcohol simply has a lower than 1.000 gravity so the more of it the lower the gravity can be.
You earned your upvote with that space is the final frontier joke. Made me smile.
Derica's quotes and comedic timing are so great 🤣. Combined with Brian's sarcasm and smart assery, this is why you're my favorite UA-cam couple BY FAR 👌.
Aww thanks!
The boards in the background make it look like you’re tiny people living in a giant’s house. It’s oddly charming.
(Scowl) “did that just bubble” literally made me laugh out loud. Lol.
i made a canned pineapple wine using bread yeast and its freakin 19%, yeast is really weird
The addition of the Benny Hill music ...classic!! Love your videos.
You two crack me up. Love what you do. You’ve helped me a lot in starting my wine making hobby. I can’t thank you enough
Our pleasure!
Thought I was looking at a gecko in the bottom of your bucket. 😆
I did too.
I love your videos. I even wait for the ads to play instead of clicking through them because I want to support your channel as much as possible. I've learned so much from you guys. Thanks for all you do to teach about brewing!
Dawn, thank you so much for that. We truly appreciate it.
@@julietardos5044 Thank you, I didn't know that!
Each ad is different actually. Some are that way but not all.
looking forward to the next part!
I love your way of presenting what you do. The comedy is great. Love it.
Thanks so much!
Banana wine, interesting experiment. Will be watching for the follow up.
Love the cartoons and the jokes!! you guys are a lot of fun and most important very informational. ive learned a lot from you guys. God Bless
Thank you for the update. Started my brew last week. Banana Foster is my favorite dessert.
Loving your vids...very enjoyable and pleasant to watch and listen.
wanted to thank you both for you video...made a 5 gallon mead may 23 2020 and 4 week in prim racked to 1 gall flav strawberry,,plum,,tangerine,,peach..straight ...and im enjoying it now bottle on 7 26 2020 ...to me and wife is like a nice mascoto love it thanks and keep putting out videos
Love it, keep doing it, never stop!
Guys, I am having the same experience using Lalvin 71B. Am making a herbal mead, sweetened it with 750ml honey (O/G 1.062) and it went dry (O/G 1.000) after THREE days. Added 750ml honey and took it up to 1.062 dry yet again after THREE days yet again. ABV in excess of 16%. Racked it off to secondary and added honey which took it up to 1.040 and it resumed fermentation in secondary. Will check on it this coming weekend (i.e. 12th November 2022). If it goes dry will add enough honey to where I like the sweetness, bottle it then either pasteurize it or cold crash and sulfite it, to stop fermentation.
Nice edit. Nice new background. You guys have a really good channel here. Great job and thanks!!
Thanks so much!
I made an cyser at about the same time, last year, and came out to around the same ABV. Just may have been that batch of 71 B. Made a bright appricot-y mead that would get you loo-hooped if you didn't practice a bit of moderation. You guys did tell us that yeast can't read...
This banana wine is like a long running saga, and i'm looking forward to the next episode to see how it pans out, so don't wait too long eh!.
I'm having fun with this little brewing hobby. Fortunately I've got a brewing shop a short bike ride from me. I'm using gallon jugs (high quality) a circuit board place tosses out, that originally held 99.9% isopropyl alcohol. I'm using sugar, and using fruit I pick up here'n'there. I've already been picking up veggies, not quite pretty enough to sell but generally fine with some washing and trimming. That's a little money-saving hobby. I've also been trying more types of veggies than I'd pay money for, like merlitons and fennel. But back to the fruit ... I'll take fruit and cook it up and make a sort of concentrate, stick that in a liter bottle and put in the fridge until I'm ready to start a brew, then put it all together, the concentration, sugar, yeast, etc. I've got a palm fruit brew coming up, and want to try doing a hibiscus wine. It's fun brewing up different things!
That looked so clear omg !
I might be needy but, I need the cartoons so yeah 🤣💙. Thank you for your inspiration 💙
I rack into a filter sock to remove the yeast called a one micron bio-diesel particulate matter filter before back sweetening to eliminate the possibility of continued fermentation. Works great.
You really want .2 micron to get lees out, and, something to think about... filtration removes flavors, and removes any probiotics that make mead and wine good for you.
Enjoying the new edits and stuff!
thanks!
I just racked a brew on 71B also, went to 18,2% :-o
I tribble checked, and use two different hydrometers.
Tribble. Good one.
Hi guys, I strangely enough had a similar thing happen when making a pineapple wine. It started in a 1 gal carboy, but was so active a fermentation, I moved it to a 4L carboy. Still erupted out the air lock. So I doubled down, put in the same amount of juice and sugar to double the recipe as I moved it to a 3 gal carboy. It almost went to the airlock with near a gallon of headspace. Went completely dry twice and I think ended around 19%. Aging now
I’m a big fan of your channel and have been making mead with success... more lately than initially.
I never made wine, but I’ll try this recipe.
Newbie question: What if I just put 3.3 pounds of brown sugar (1.5K) in at the beginning rather than back sweetening?
Thanks so much!
It would be a ver high gravity. Like over 1.150 and could easily stall.
@@CitySteadingBrews from watching Air Crash Investigation videos, I have learned that “stall” is bad. Thanks for the answer. I’m really trying to learn and you have both given me a lot of inspiration.
Can’t believe it’s been three years wow I’ve made this twice amazing. Thx guys for getting me started in a great hobby I no longer use gallon brews I’m making five gallons at a time people love most all
Could it be something in the banana that cause the fermentation to go beyond 17%? This is awesome!
Lots of sugars and vitamins.
Had me singin' Pure Love.
Finally a way I can ingest bananas!
I totally made this Brew after watching the original video. Final gravity ended at 1.020 (14.5%), and it's the second most delicious thing I've ever made.
So was the original sugar amount good enough or did you end up back sweetening it like they did because it was dry?
And can I put the whole amount of sugar from the beginning instead of back sweetening?
Love you guys
i was scrolling through your videos i dont see any where. i think it would be great to see you do a watermelon mead or wine or both.
Watermelon requires special treatment, and as a result, when I get a good method, I will do it. To date though, the wine is the harder of the two.
@@CitySteadingBrews what kind of treatment?
When I learn, we will make a video. The juice tends to spoil quickly.
@@CitySteadingBrews I wish I would have made the initial comment a few days ago. Bought 8 watermelons Wednesday (becuz one video I watched said he got 7 gallons juice from 10 watermelons) used 2.5 to attempt to make wine this morning and plan on using 2 to 3 more to attempt mead on sunday. I may have to switch and make more wine because sugar is cheaper than honey. And a side from the apple juice wine from one of your videos that I put together on Thursday the watermelon is my only other attempt at wine. I made some mead before but I get the feeling that watermelon may have been a bad place to start.
@@CitySteadingBrews so I as I said previously I started the watermelon wine before I made this comment (on 8/7 to be exact). It stop bubbling yesterday. I decided to see how things were going I checked and my specific gravity is 1.000 when I started it was 1.140 (ish give or take. 005) I racked it today as I doubt its going to do anything more and sampled the sample....yum. however I decided since I had the stuff to do so I used the rest of the watermelon for mead. The mead smells/taste funny (in a bad way) and is showing .994 specific gravity on both hydrometers. I'm thinking its spoiled. I cant say you didnt warn me. At the moment I have my sample cooling in the fridge to see if I just dont understand what I'm tasting as I have never had watermelon mead. I want to thank you for your advice if you have any other thoughts it would be greatly appreciated.
I get it, your both adorkable.
lol
Howdy. I made 4 gallons of the banana in a 5 gallon bucket so I'd have room for the fruit, and now I'm pondering on what to rack it to, when the time comes. My first thought was to put it into our 5 gallon carboy but I'm wondering if that will be too much head space. The alternative, if I had to, would be to rack into 4 one gallons jugs...I just hate to use all those up though really (that's 4 smaller brews I could have going instead! Lol) What would Brian do? Oh I should add that its likely to be done fermenting when I rack it (I'll test it of course) so that's why I'm concerned that it may not still be off gassing enough to push out that much oxygen, with all that headspace.
Very nice - space is the final frontier.
As I am watching this a thought just hit me... ever thought about reverse racking? Like, racking the lease (SP?) off from the fermenter by using the autosiphon without the cap directly in the caked solids? This way you remove most of it while staying in the big bucket where you have plenty of space.
It won’t work as effectively as just racking the liquid. You will take too much liquid with the lees.
If you never know what to do one or the other I always try both. Bottle a tiny bit in a small canning jar, and the rest, let it ride.
Quick question what flavor profile does that last percentage of remaining bajesus have on the bottle? Thx.
What benefits are there to ageing it in the fermenter rather than ageing them in the bottle?
Well, some say in the fermenter may take longer. I've yet to actually test it, but one very small test I saw showed that to be mostly true.
have you guys done a video about baking the lees into a bread or cooking it into a soup?
not even as the primary leavening agent but as a means to add flavor and nutritional content to the dish
Yeast are a source of B vitamins, right?
You guys should do a video on sake (rice wine).
Sake and rice wine are not actually the same thing. We di plan in doing rice wine.
Damn your channel is good, very informative. I have couple of questions: 1. How do you wash your fermenting bag, what kind of washing solution etc? 2. Have you tested what kind of wine, cider or mead you get if you use coconuts?
We wash it like anything else... soap and water, then we dip it in sanitizer. Not used coconuts in anything yet.
Hey guys love the content
One question though should I add the whole amount of sugar you used (3.3 pounds) from the start ro should I start with original amount and test from there? And I only have access to bread yeast. Would be super helpful if you replied as I am a beginner
Thanks 🙏🏼❤️
Better to let it go dry, sweeten to taste and pasteurize.
Hi!! B&D i want to know if you have a video were you teach how calculate total ABV when you have to backsweeten, i think i know how to do it buuut i dont want to make any mistake. I started a banana wine 6 days ago after seeing your banana videos like... A LOT 😂 but probably i will need to add more sugar too... but well, thanks for giving me the inspiration. I hope it results really good! 😁
ua-cam.com/video/6aLlJUMBEN0/v-deo.html
Inwas wondering, maybe you already made a video about it but could you theoricly ferment lemonade ? Thanks, sry for my bad english its not my first language, have a good day, love you vid!!
You can, yes, but it's highly acidic so it is more difficult.
@@CitySteadingBrews alright, thanks alot! Ill try it and let yall know what happened ;) have a good one!
Don't be surprised at the abv _ I just bottled a peach wine - used 71b - I was astonished - it's at 21.7% !! Of course I back sweetened as it was at 0.900 - but it was at that a year ago and I bulk stored it ( 3 gallons) so I'm hoping it doesn't ferment in the bottles !! Surely the yeast has to be done ?!!!
I've been working through this very roughly... Mostly following you guys where possible.
I didn't have a bag and spent about 2 hours last night straining the banana solids through a sieve. Gross.
It looks like there yeast was able to get through, but I'm going to get one of those bags for next time!
I'm new so excuse this question if it sounds silly, but if you're concerned about the fermentation starting again, couldn't you stabilize with campden tablet and potassium sorbate before you add more sugar?
There's plenty of preservatives in our food, and they're not good for you. No need to add more to our diet. ua-cam.com/video/XcwDuNTRygg/v-deo.html Just did a video on this.
Have been waiting for this video. Did it still have positive pressure?
Y`all are crazier than a run over dog but I like it! Keep up the good work.
Any chance of a beet root wine, or mead?
I have a question... and I'm gonna sound dumb for this, but why age the wine when its drinkable when you bottle it? If I have a tasty wine at that point why age? Is aging really only for flavor?
Yes and it can be dramaticly different!
Question from a new brewer, I was at the alcohol tolerance of my brew, and wasn’t sure to rack and then back sweeten (does this have much potential to create off flavors if it acts as a step feed and ferments out with the lees removed) or back sweeten with the yeast cake to ensure that fermentation is done done and if it’s not it likely wouldn’t stress the yeast as much?
It could? But not much at all effect I would think.
Hi Brian and Derica. Greetings from South Africa! I started this banana wine on Monday and all is going well with the primary fermentation, however, this morning I noticed that the water in the airlock is cloudy. Is this normal for banana wine? It's the first time I'm making it :)
Sounds like some of the brew got up in to the airlock. What is the liquid you used in the airlock?
@@CitySteadingBrews cooled boiled water
@@CitySteadingBrews I did google it and apparently it's safe. All I had to do was to change the water in the airlock and continue with the fermentation. It's bubbling away merrily again now
Use alcohol or sanitizer water, never plain water.
@@CitySteadingBrews Rubbing alcohol?
So you leave the bag in 2 - 4 weeks???
why do high abv beverages require time?
Hey guys is it possible to put links to the video where you made the brews in description or something, many the updates I'd like to try but sometimes can't find original, as always great video
Sorry, missed it this time, will ad later.
@@CitySteadingBrews only have 8 brews going i need more lol
Could something ferment forever if you kept adding g sugar and nutes ?
No, yeast have a certain tolerance for alcohol and will stop.
I made this wine and I noticed it is a little thin on the mouth feel. What could I use for tannins that would not put a lot of off flavors?
Black tea works well and doesn't add enough flavor to notice. Just steep 6 ounces of black tea and pour it in.
@7:55 Did the oxidation experiment happen?
Nope. Never figured out a good way to test. Instead we just advise to minimize headspace if you can :)
@@CitySteadingBrews Ok. I ask because I made a 5gal mix mash of a bunch of fruit that had to be used. Ended up with ~1/2gal in a 1gal wide-mouth left over. Been under airlock for probably 8 months.
I have some banana wine second fermentation wondering how long I should leave it to clear any suggestions please
As long as you like. Sometimes it can take a few months.
the better is that when you rewind video from moment that you put airlock to last frame when fermentor is visible, you can see that level of liquid in airlock changes... those yeasts were hungry :D
I checked my Banana wine after two weeks and the SG was .0990 from 1.090 so I removed the bag and added 1.5 lbs of brown sugar. This brought the SG up to 1.040 I mixed everything up real good and I thought it was fermenting again at first but now I am not so sure? It is bubbling every so often but not as much as you would think if it was fermenting again this could be off gassing. Did I add too much sugar and stall the ferment the second time?
I might have put in a little less to start yeah. Always think, if this is finished fermenting, how much sweetness do I want to add? That way, even if it ferments out again, you can always add more.
If I make this now would it be ready to drink by the 4th of July
Yup.
@@CitySteadingBrews okay thank you
Have you tried using bentonite to clarify? tried it with that ultra sweet wine (1.14) I made and it went from foggy to clear in a day! And everything settled out in to a very thin layer.
Also just broke my first hydrometer, am I a real brewer now?
ua-cam.com/video/eSwXBpq7-ZA/v-deo.html
@@CitySteadingBrews Oh fine I see how it is :p
How about a video where you try to make vinegar? Or try and ruin a small brew to see how hard it actually is to do?
Could do that.
Hey guys, been watching your videos since february. i'm from Puerto Rico where mead is not well known and have made a few since (i usually do beers). I've been struggling to find the correct word in spanish for mead. I've come to two possibilities, aguamiel wich is just saying water honey and is not as sexy as the drink you're making; or hidromiel and that one sounds too much like hydromel wich is a specific thing and may be incorrect to call any recipe that. Any thoughts?
Why not mead? It’s nead in so many languages that that’s just what it is.
@@CitySteadingBrews That's a good point and i'm not against that but it would be spelled Mid because Mead read in old spanish is go pee. "Mead en el refrigerador" Go pee in the fridge hahaha anyways thanks for the content, I have learned a fee things.
I made some strawberry wine and got a reading of 18%. I thought I made a measurement error. After a glass, I realized it was strong. If I did make an error, it was not much. Also, after letting it sit for a while, the burn went away and it was delicious. How did the bananas do. Banana foods either turn out really good or really bad.
We talk about how it is in the video.
@@CitySteadingBrews My apologies. I started typing before you mentioned it at the end and didn't fix what I was typing. I'm going try this as my next batch. I've been very curious as to what it would taste like. Thanks for the videos though. Your videos helped encourage me enough to start trying my own brew. A lot of videos made it out to be like stoichiometry which made me hesitant. Take care.
Hey guys, thanks as always for your excellent videos.
I am buying some brewing equipment but I can't decide what to do because of my concerns about racking, headspace and container sizes.
Where I live (Italy), the common carboy sizes are 3 and 5 liters. There are 10, 15, 24 liters, but they are expensive, bulky, difficult to find and I'm not quite sure about how to seal them and fit the airlock because of their mouth diameters.
I want to brew batches of meads in 5 liter carboys, but I don't know what to do if I have to rack for long term aging. Racking to another 5L carboy will leave too much headspace and surface area, transferring to a 3L carboy leaves too much brew behind (unless I plan for 3L of finished mead, which is not what I'm looking for). As alternatives I have:
a) Bottling straight from racking and let bottle aging
b) Leave the mead on the lees for longer and then proceed with (a)
c) Rack and top off with water (I'd have to adjust for a more concentrated must, which may be problematic in some cases), commercial wine, fill the space with marbles, etc.
I have also thought about 10L or 13 L plastic fermenter buckets which would be perfect for what I was looking for, but they all come with spigots (on the stores available to me) and I got very discouraged by comments online saying the plastic spigots have many potential risks such as leaks, contamination, breaking by accidentally tripping on them and, honestly, I don't see much of a benefit from them (taking samples without opening, maybe?, I don't think they a good way of racking anyways).
What would be your take on this? It would be really helpful :)
Hello guys! Does anyone know what happened to the wine in the little fermenter? I am really interested in the outcome of that experiment with the "too much headroom".
We bottled it along with the rest.
@@CitySteadingBrews so, would you say that too much headroom in secondary won't screw up your product? I am interested because in your videos I can see that when you are racking for secondary, you usually go with something that's "said to be 1 gal but actually isn't". But all I have is an identical size fermenter, so when I'm doing the racking, I will end up with more headroom.
It can. It’s not a guarantee.
Can you please tell me how to calculate ABV after back sweetening if it goes down again
ua-cam.com/video/pV5vSYFp6kk/v-deo.html&ab_channel=CitySteadingBrews
ABV doesn't go down when you backsweeten...
So I’ve made a rather big mistake it seems. I opened a bottle of mead today and it was VERY carbonated, it kept bubbling out of the bottle for like, 30 seconds, I had not pasturized It and it was bottled on June 8th. I opened a bottle on June 25th and there was no carbonization. I should probably pasteurize? I’m just very nervous about it
Carefully looking at the bottom of the bottles, they all seem to have a tiny amount of sediment.
Get them in the fridge. Drink them soon. Pasteurizing now will likely explode them. They were not finished fermenting when bottled.
@@CitySteadingBrews I had back sweetened, I just hadn't watched enough of your videos to know what's very wrong with doing that without more knowledge
I know my mistake now and won't be doing it again, but darn. Should I open them to release the pressure then try pasteurizing? There's 8 bottles left so I have them in a bar fridge, but I don't really have room in my actual fridge
@@CitySteadingBrews I eventually decided to pop the corks on them and put it all back in a fermenter. I'm planning on converting to swing-top bottles soon anyways. The biggest source of swing tops (that I've found) around my area seems to be Ikea though, any other recommendations?
Hindsight, YES it will be AMAZING in a year.
Love the videos. I am trying my second mead (Cherry Chocolate) and made a miscalculation on how much honey to add. I ended up with 1.140 SG for a starting point. Is that too high? What is the upper limit for starting SG? I am looking for a medium sweet finish with Lalvin K1-V1116 yeast (What I had at the time).
You can try it, but it's likely to stall. Though in reality that's not even high enough for 18%, and should just run dry.
Is to much headspace a bad thing?
During primary, no. In conditioning and storage? Yes.
My banana wine tastes bitter. What could I do?
You can age it, sweeten it... ours wasn't bitter at all.
Wow that’s crazy.
So glad not to see you two with mask on. I thought wow I won't recognize them. But the red bucket of sanitization and wibble I might have guessed. People liked my banana wine but I bottle three gallons and have it stored in my basement for a long time. Maybe see it next fall. Lol time is on my side yes it is lol. Good old song.
My banana Meade did the same thing - 14.9% and dry AF when I gave up and bottled it. Is banana a 'super food' for yeast?
Any fruit is really!
4:05,
best joke ever
My banana mead tasted like flat beer so im just letting it get buried to the back of the wine shelf and hope when it shows up again it will taste better
Well, this is wine, mead will take a lot longer to age.
I added cinnamon to my banana Meade - it was nice.
Why not stabilize with K-sorb?
We prefer not to use preservatives like that. In our decades of homebrewing and hundreds of recipes, we have never used stabilizers.
You can’t be silly, I’m silly
Thank god we made it through the pandemic 🎉🎉
Throw some peanuts in the test brew! Or something else with a roasty nutty flavor.
It could taste like a peanut butter banana sandwich
It wouldn't actually... and the peanuts might go rancid and ruin it! Though I do wish that would work!
My solution in 7 days smells bad
What to do
Need more information. What recipe? Batch size? Readings? Ingredients, temperature, etc.
Like an ENT Dr told me once, "If you can't laugh, there's nothing I can do for you". The nurse came in and told me to undo my belt and lower my pants. That's when I learned there's a time and place for everything. For example, if it's the heart of cold and flu season and you hear the other nurse is sick while in the waiting room, it's not a good idea to joke with the nurse about her joking about lowering your britches. I got 2 shots instead of 1. Talk about a long ride home...
I'm a little worried about my brew its a mead made with the following ingrediënts: mint, eucalyptus, lycorish wood, honney, lalvin 71B, and plain tap water.
it started with an OG of 1.130 (21st of june) and it dropped to 1.062 on the 19th of july ever sins that reading it stoped blooping (no bubbles in the airlock giving a sign of fermenting)
I did have a problem when I was taking a reading my turky baster didn't contain the liquid and it dripped out of the baster, so in order for me to hold some liquid in the baster I had to pull it out fast out of the carboy and place my finger on it. when I was done taking the reading after some small spillage (yeah it was a sad day) I took a small taste and it tasted like my starmint thee with to much honney and a good portion of pure wodka.
I wonder what I should do or what went wrong? I don't know if this is enough information or not if not then I will give you more (if I can find my notebook back after my daughter found it and relocated it somewhere in the house) or if this is normal? and I have a sweet mead (I will take a 3th reading when I find my notebook again)
I've had trouble starting with SG over 1.110. The yeast chokes and stops around 1.040 - 1.060. I'd recommend step feeding.
Mint, eucalyptus, licorish... all antibiotics. Your OG was a little high too for 71b as it's a 14% yeast but that's enough sugars for 18%.. You can try diluting it a little, or add a stronger yeast, then backsweeten when it's done.
@@CitySteadingBrews I remember you talked about measuring the points of honey and sugar in one of your video's but I can't remember what video. So I can use that for backsweetening and in the future for new brews to calculate the right amount of honey to add.
I will try to dilute it hopefully it'll work but I don't have any stronger yeast and at the moment its kinda hard to get stronger yeast. would it be ok if I piched in the other half of a package (I used half of a 5gr package) or will the already excisting yeast kill off the new yeast or the other way round or will they grow together?
@@dragonianwolf pitching more of the same yeast won't do anything. If you can't get a stronger yeast, you need to dilute a bit. I'd say add about 10% of your batch size in water, split to two containers if needed. DO NOT get rid of the lees. Mix it all up. If that starts up, let it go.
@@raymondwall8187 thx I'm gonna try what brain told me in the comment below and I hope it works either way I'm having fun brewing this mead. I also hope that by the end of this road I have a good tasting mead :)
What would sound great for the balance of that is a bit of rum for the real bananas foster feel. Do you think fortifying with just rum or oak soaked in rum and added? Or neither I'm interested in hearing your thoughts on what you'll do with the extra banana for SCIENCE!!
Gotta love step-feeding... push it past the tolerance of the Beast... :D
Not intentionally.
@@CitySteadingBrews that's the best way ;)
Why not stabilize it, let sit for a couple days then back sweeten?
We don’t use preservatives.
That is not a mike, it is an alien!
"Contrary to popular opinion it's actually very difficult to ruin a brew"... The only mead-like brew I've ruined was a Cyser. It was so bad it's put me off ever trying apple as an adjunct at all.
How did you ruin it though? I mean apple just needs time to age and go through ML fermentation and it's usually great.
@@CitySteadingBrews To be honest, I'm not 100% sure. It was one of my first brews. before I started taking notes though the whole process. It could be that I just didn't give it the time it needed. I thought at first maybe the buckets weren't airtight as I'd been brewing in 1 gallon glass carboys until that point. However, a banana mead and a blueberry fruit wine I brewed at the same time in identical buckets all turned out.
I wish you sold this stuff. I have a couple of people I would buy it for.
The licensing and permitting to be able to sell it would put us out of business.
Hm. Ya know, i was watching this again, and i had a thought. If you still have some of those rum soaked wood chips, you might get a bananas foster kinda flavor with the banana and brown sugar.
I'm really hoping you didn't let that lonely half gallon go to waste/spoilage. Maybe try a blended flavors with another brew experiment?
I honestly am not sure what she did with it....
And it was like a quart anyway, lol, not that I wanna waste even that!