How do I know when my Mead or Wine is Finished Fermenting? Is it STALLED?
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- Опубліковано 5 жов 2024
- How do I know when my Mead or Wine is Finished Fermenting? It's quite simple to know if your brew is finished, but there's more to it... depending on the situation. I hate that too, but, that's how it is. Nothing about brewing is that cut and dry. There's a log of math in this video, but hopefully the point comes across. Knowing when your mead or wine is finished fermenting is critical to being able to store it properly as well as make tasty brews!
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Always concerned about if or if not a brew is stalling so thanks for the “Brew Talk”
In the middle of making my first mead. I started it about 7 weeks ago and it is still in primary fermentation. Was looking for this video kn your channel to see if I did something wrong as it drops 0.010 each week. Did a little research and now the video I was looking for pops up as being uploaded. Good timing since I now understand everything is still fermenting fine, just slow.
Sounds great!
Holy hell, i've been going through your videos and looking at all stalled related videos and now this. You guys are the best, thank you!
Wow, thank you!
An excellent summary of what home brewers need to know!
Solid words of advise even for experienced brewers
Thanks for the Brew Talk Brian!! I wish you had more of these when i had first started, I was so overwhelmed at first, but your replies in the comments definitely helped as much or more.
Had a bochet stall recently at 1.040 using EC1118 which got me worried, but I just decided to leave it as is and while it was rather sweet, it was still one of my nicest brews so far!
Wonderfull Ooops😊
I’m on my first brew (stout) that seems to have stalled at 1.031. It taste pretty good. You bottled at 1.040? If so any bombs?
Thank you Brian. Great video. There's a lot of awesome info packed into it. And yes, watched GI Joe, Transformers, He-Man, Battle of the Planets... We're probably close to the same age.
Definitely loved watching G. I. Joe as a kid. Saturday morning cartoons through the '80s.... And a bit of early '90s.
Thanks. You made more sense than me trying to explain the different tolerances of yeast. Had a new mead brewer ask about yeast tolerances and what could potentially happen. I actually have a book on yeasts so we looked up wine,mead,bread yeasts. It helped some, but the way you explained it was so much better.
Wow, thank you. Happy to help.
Thank you so much for taking the time to do this video! I have been talkig with a coworker about brewing, they are really diving in. In one conversation they asked "where did you learn all this?" My response was this: let me tell you about City Steading! I've learned so much and I've found that there is a lot of misleading information out there in the world of homebrewing. I can't say enough how much I appreciate the knowledge and community you and Derica have built. Cheers, and hugs!
Thank you George. That is awesome and we truly appreciate you.
That was very informative. Learning from you is a rare pleasure and always worth my time.
Thanks.
I am honored that you feel that way. Thank you John.
Thanks for the brewtalk! I have mead that’s slowed and I was worried. Helps!
I've recently found your channel and am loving it. Youve peaked my interest and I want to get started. Thank you for cutting through the B.S, being honest and showing what really matters.
Another seriously educational & helpful vid. Thanks heaped on thanks!. Finally going to get 2nd reading on 2 brews currently in process. Lessons here will be applied.
Happy to help!
Great educational video, theory is important beside practice. I had my first meads done without any reading but primary was 3 months and secondary 2 month before racking. The mead was dry and after 6 months it was heavenly amazingly good! So the point is that if any doubt in your readings or lost your record (happens to me as my little kid removed the stickers to draw on it…) then just be patient and leave it one month more. Yep, one month more for 1st and 2nd fermentation before bottling.
Everytime I say " Knowing is half the battle" to my daughters, they just roll there eyes at me.
As a veteran I always finish the saying with a blank expression and say "the other half is violence". Always get tickled at the looks of initial shock and then I usually crack up laughing at that point.
This is timely content. Was looking for straight information regarding this very topic. And I'm happy it's a current video. Started getting into fermenting rice wines recently and will be moving on to the various fruit wines and possibly mead later on. This is the best Brew channel that keeps things real, accountable to facts and science and yet stays accessible for newbies and experienced brewers. Thanks!
Thanks for watching.
Very informative and nice video. Well done! Thanks
Ok.........Is it 135 or 131.25 for the "factor" that you use in the formula for ABV. Considering this is a recent video and it was the older ones that reported 131.25, I suspect it is 135 but just asking to make sure. Wow......great great great videos and easy to listen to.
I used to use 131.25 and now use 135 :)
My wine was active for 15 days and a 14% tolerance (71B) yeast and it has not been active for a few days. I did take a reading at the beginning and have not taken another reading yet. I used a store bought concord grape juice recipe and I did use the right juice. I expected it to be active longer. I guess I will take a reading and see but I really thought it would be longer is all. Yes I am using an airlock. Okay this video has answered my questions. Thank you.
You’d have to take a reading to know anything.
Understanding this makes everything much clearer. There are calculators online to use so even if i dont stick to one yeast, i don't need to worry. This helps so much in knowing what one is to get in the end depending on the reading or even avoing an unwelcome result right at the start thanks to the first reading. 👍
Hi, thank you for this video *City Steading Brews* , this was helpful to me. Now I know what to look for whenever I decide to bottle my brew.
I started out with similar numbers as your example, which is really a happy accident. I just randomly picked a yeast packet from the store as they all looked the same, so I unknowingly used a cider yeast with good flocculation and temperature range (E491). In hindsight I should have read the labels, or googled it :)
For my mead I like the SG to be around 1.084, most of the time they finish at around 9-10% with a little sweetness remaining. The hardest part is letting them sit and age past 3-6 months. I have a mead that is slowed to a crawl at the moment. I am just letting the yeast do their thing. Next to it is a lemon & ginger mead that is burning through the sugars like mad - same yeast.
I really needed this lol on my second batch ever. Just used honey raisins and black tea. My brew has been sitting for only 3 weeks but the bubbling has already stopped and it's already pretty much cleared. I was even thinking about racking for my secondary today but I gave it a little swirl to try to reactivate the mixture.
Did you take readings?
@@CitySteadingBrews soooo I don't have a Hydrometer yet. We've talked periodically through other comments on other videos of yours.
So long story short, my wife and I just got a house so money is tight. But that's my first thing that I'm buying.
I did learn though. Temperature is important. We keep it on the cooler side so I think it was just too cold
@@CitySteadingBrews wish there was a way for me to send you some of my brews to see what you think
Stuck fermentation (horror) storytime...
Two years ago I decided to make some cider. Got the juice for free (just had to collect apples and press it myself) so I went ham and made 4 x ~20L batches. One batch with Mangrove Jack M05, one with Safale S04, one with some Polish "sweet cider" yeast. The last batch was supposed to be apple wine. Ciders turned out fine(-ish), for the first attempt at brewing. The wine, however... went from 1.050 to 0.995, which was when I added a 1:1 sugar syrup, knocking it up to gravity I no longer have records of. Either way, it got stuck shortly thereafter, so I just left it, for two years in technically second fermentation/conditioning, on lees, in a glass carboy.
Decided to finally pour it down the drain this month, because I needed the carboy for mead. Tasted it out of curiosity and... it was actually really nice. Very sweet, but nice. Measured the gravity and it clocked in at 1.042 and the capillary wine meter said it's around 9.5%. Rehydrated a pack of EC-1188 and pitched it. A week later, nothing. Had suspicion that the EC-1188 might be bad (because one of my meads with EC-1188 weren't starting either, while ICV-D47 was already bubbling away). Rehydrated in water and pitched KV-1116. Also big fat nothing. Following an idea/advice, tried once more with CBC-1 because at this point I was pretty sure I will have to pour it down the drain anyway. That didn't help either, but as I said, tastewise, it was pretty darn nice... so now I racked it to another carboy, threw in some cinnamon, cloves, orange zest and vanilla beans. I'll have some apple mulled wine soon. :)
Brian, many thanks for that gravity in litre, per grams of sugar. This Eurofart here is very thankful for it.
Damn that's a good timing! My first cherry melomel (inspired by your Viking Blood 2020 video) is about to finish. I was very confused when it was neutral pressure in airlock and then the next day is started to show some pressure again) Thank you very much for good explenation!
Glad it helped!
Thank you! I am making your beginner's mead and didn't notice that the apple juice bottle I bought is 3 quarts, not 1 gallon. I am going to have a sweet, high alcohol mead. As long as I can keep it from stalling.
Than you very much. This really helped me a lot.
I really wish I would’ve watched this before I bothered you with my spiced metheglin lol That second batch has fired up and really fermenting now btw. Thanks again Brian
I really like your background.
Thanks again
you've cleared alot ofy confusion..thanks so much!
You're very welcome!
Just yesterday I had a tiny test brew of apple wine that had stopped fermenting and it was dry. I mean wincing dry. Considering that I was testing good old Fleishmann's Active Dry Yeast, I figured it couldn't go further than 11%. BUT after I had racked it over to a bell jar, I remembered that the fermentation MIGHT just start up again when I back sweetened with a little apple juice concentrate, I did so, and I tasted it and it was good, but I waited until the next day. Sure enough, it was cranking back up, bubbling away, although slowly. So, I'm waiting until it quits again and I'll taste it again and add more concentrate and wait again. I'll step feed my way to sweetness.
One thing I've noticed , is , if you're Brew has stopped activity , where you can't see anything really happening , take the top off , put your Ear to the top of the Carboy , if you can hear sizzling , popping, cracking , more than any visual activity in the Airlock or Carboy , and it still has foam on top . Even if it's Dry . That Yeast wants more , and I'll give it to it . You can hear it working , better than you can see it . Even if it's Dry 🤠
You're hearing dissolved gasses escaping. Doesn't mean it's still fermenting, but it does mean there are gasses in there. This has nothing to do with yeast wanting more. Where you choose to stop fermentation is up to you. You can leave it dry if it stops, or step feed for more alcohol. Each has it's place.
Had a few corks blow out on me when I thought it was done, not making that messy mistake again!
Thank you for this. I am making the hibiscus mead you made. Had 2 readings that were the same a week or 2 apart. I put it in secondary on the 5th, checked a reading yesterday and it is 1.02 and seems to have some activity again in the way of bubbles. So I guess it will sit there for awhile before I bottle.
In your opinion give me a couple of yeast's that yield a 10-11% ABV. Thank you for all your videos.
US-04 or US-05.
How was all of that done before applied science and all the fancy gadgets? I've got an unexpected wild start. No starting measure on sugar content. I capped the jugs with food grade gloves and bread ties until I could get some balloons (they must be letting something get past, because the flies can't stay away from them). All I know to do is let it bubble 'til it stops and hope it doesn't grow a funny colored beard ... none of this went through a sanitation process like you do, just a thorough multiple rinse with very hot tap water.
i was after some simple cold cider, but it looks like I started a monster here. Oh!, the trouble you can get into with a yard sale Jack LaLanne's power juicer ...
yeast wrangling can be as bad as livestock when you're not sure of what is going on.
You're doing fine , keep up the good work , it'll get there , and the next one will be even better . Cheers . 🤠
Understanding this is a... must 😁
Agreed!
Fermenting is so simple
Wine juice, sugar, and yeast
Mead water honey ang yeast.
After you make a batch or two toy can add other flavors for a more complex brew.
It’s good to see educational video’s like this.
I’ve been brewing. I started 50% years ago with grape juice, sugar and bread yeast and using a balloon as an airlock.
You can get away with unscrewing the lid slightly to let the pressure out I’ve fermented that way about 8 years ago. IT DOES WORK but there is a RISK of making vinegar instead of wine.
I've had a few very slow fermentations, don't think anything fully stalled, but I get tired of waiting on them to slowly ferment. In one case I had a tea wine that was still very slowly going after about 6 months. The OG was pretty low in this one aiming for around 7%. I used the chemicals that shall not be named to stabilize.
In two others a store bought watermelon juice wine and a Bochet they were both going very slow so I decided to fortify with PGA. The Bochet had the highest OG at 1.120 and all 3 of these was red star premier rouge. A brew I made right after the former 2 brews has fermented well using the same yeast.
Pasteurizing would be effective also :)
@@CitySteadingBrews the tea was a 5 gallon batch, whole lot of pasteurization
I would still do it as opposed to the preservatives. But thats’s me :)
Is there an actual way to know if a stalled brew is safe to bottle as is vs needing to pasturize? Also I'm still pretty lost as to in depth processes and causes of stalls and how to control a stall. Pretty much all the info I can find revolves around preventing stalls, not deliberatly causing a stall at a set point (such as the strawberry jam wine does).
This may seem a stupid question, but here it goes! Thanks to this video (and my tastebuds) I’ve decided to stay to restart my “Nord” fermentation by the split, dilute and repitch suggestion. My question is this…when taking FG readings in the new, hopefully reinvigorated batch, should I still compare the original OG with the FG readings of the diluted and repitched must?
Why are you trying to restart it? Sorry if you mentioned this somewhere else.... but if it's finished, I don't understand.
@@CitySteadingBrews it is too sweet, and honestly I don’t think it is done. Started at an ungodly 1.116 (and that was with adding water to the batch to bring the OG down!!!) and has been stuck now for well over a month (three or four readings!?) at 1.024. I used EC-118, should tolerate more, right? (Can you tell I’ve been working really hard at this?? 🤣)
@@CitySteadingBrews I should say that despite the sweetness…the flavor is really, really good.
One of my demijons appeared truly stuck compared to the others. It had one of the little bobbling cap type airlocks as did the other demijons. By chance I had bought some one-piece airlocks, so I tried replacing it with one of those on a whim, it was actually brewing very actively, there must have been a crack or some other problem with the bobbler one I had been using. Think I'm done with the bobbler type.
Yeah, it can happen. Thankfully they are not super expensive to replace.
Hi guys, new mead maker here was curious about what I made. I made it and I have .030 left when stalled (I e tried restarting it twice already) andwhen I started out at 1.103 with a 15% tolerance yeast I kept it simple with just water honey and yeast and I took a sample taste and it’s hands down amazing I have a ABV of 9.855 is it possible to kill the yeast and be safe to consume?
Thanks for the info! We are trying to brew for the first time. Your videos have been very helpful, and entertaining. Just wondering have you guys ever tried making wine with nectar? I was thinking about what taste differences there might be.. I recently saw your video on strawberry jam wine, and it got me thinking..
Which nectar?
@@CitySteadingBrews Well.. maybe strawberry nectar. I'm sure that the nectars have lots more pulp than juice.. possibly more additives.. but you really can't find strawberry juice.. or at least I can't.
Every one will be different. Not familiar with seeing strawberry nectar. Nectar is usually what bees collect from flowers.
Ha-ha-ha! Oh Brian, of course everyone uses airlocks!
That's like.. not using a hydrometer
You'd be surprised.
Nah I've seen some pretty shocking posts on facebook. Doubt you could top them
I've been making Wine for 50 years . And I didn't start using a Store Bought Airlock & Hydrometer until this Year . I just relied on TIME 3 MONTHS . And a hole poked in the cap with an Ice Pick. 🤠
For simple wines like the grape juice, does that have to be refrigerated after the bottling before use? Or kept at a certain temperature if that’s a better question to ask
Nope. We store at room temp.
Thank you so much for the video, it's really informative. For my mead I used an 18% tolerance yeast but only added enough sugar to reach around 9% abv, which it has now reached. I want to bottle it and backsweeten but Im afraid that adding sugar after bottling will cause the yeast to restart because they havent reached their tolerance and blow the bottles. What would you suggest I do?
You are right. In this case you would pasteurize to kill off the yeast. ua-cam.com/video/pV5vSYFp6kk/v-deo.html
Hello, first your info is great and easy to follow, but I still have a question. This is my first time at making mead, I used 3.5lbs of honey and 1 gallon of water, first SG 1.096, I didn't check anything for 3 weeks. Second SG 1.000 which gives me approx 12.7% per volume. I've just racked into the second 1 gallon container with an airlock. The question is, will the 12.7% lower while the longer it stays in the second bottle. I wasn't looking for that high of a alcohol content. I'm going to start a new batch tomorrow. Simply, do I cut down on the honey for less percentage? Thanks
Hi friends. Always good videos and infos! I have a doubt: do you guys ferment in controlled temperature or you just leave it in a shadowy/fresh corner of the house like us mortals? lol
Temp control? Well, no, but our house tends to be 75-80f all the time.
@@CitySteadingBrews Yeah, mine too. I leave in a relatively cold city, albeit in Brasil. Im just making my first mead in end of winter, beginner of spring here. Everything seems to be going well... i was just a little bit worried about having to invest on a fridge or something like that... Anyway, good to know that you guys also make it in room temperature!!!
I followed your recipe for a rasin mead, and it stalled.. it's very sweet..
You can add yeast hulls, give it a good swirl, sometimes that helps. What was your original gravity? What yeast did you use? What is the reading now? How long?
@CitySteadingBrews I didn't take an first reading until 2 weeks later,, didn't know I should. It was 1.078..
Haven't done another yet, it's been about a week since that reading, but nothing is happening.. very little bubbling in the air lock,
I used Lalvin ec-1118
It may have been too high, could be a pH issue, many things can cause a stall. You can try adding more yeast, or dilute it a little.
@@CitySteadingBrews ok thanks
I used your recipe for beginners mead using the fleischmann's bread yeast, honey, raisins, black tea, and a bit of orange peel. Do you know what the alcohol tolerance of this yeast is? This is my first brew of any kind. My OG was high at 1.118, at six weeks in there appears to be no activity but the brew is very clear and smells nice. I took another reading and it was at 1.028. I will check again in one week. If my calculations are correct the ABV is just above 12%. It's still very sweet tasting. If my next reading is the same it is done, not stalled, correct?
Usually get 11-13 out of it.
So, I didn't have a hydrometer when I started, so I don't have a starting SG, but it looks like it has stopped, and it's been 3 weeks and a day. This is the mead from your "My first Mead" video, using raisins, black tea, and some orange. I have no clue if it's finished yet, but the bubbling is *really* slow, and it doesn't look particularly active.
I would let it sit a few more weeks if you can’t get a measurement, just to be safe.
@@CitySteadingBrews gotcha. I have a hydrometer coming in sometime this week or next, and then I'll get a turkey baster or something. Your responses to my queries (on multiple videos) have been stellar, and I really appreciate it, thanks. :)
What if you don’t have a hydrometer, is it necessary or an additional precaution? Are there non-bought alternatives to know? Any idea how our ancestors could tell?
Thank you for your sharing of knowledge and experience!
I would say you need one. How they did it way back when was mostly guesswork and experience and they could not have been as accurate as today’s average home brewer with a hydrometer :)
I have a mead on the go , starting gravity 1.170 current gravity 1.100 that tells me we are at 9.45% abv. I used lavlin ec1118 yeast . I haven't done a second reading yet but I haven't seen the airlock bubble for a good week. It's cold here and it's sitting on the kitchen floor . By the look of the airlock there is still positive pressure in the vessel ( a 25l beer brewing barrel) I'm guessing the temperature has a lot to do with the lack of action in the airlock but it seems a long time to only drop that much gravity. It's been on for a month.
The cold really does slow down the fermentation process rather significantly. Perhaps try wrapping your vessel with a large towel or blanket to insulate it from the cold.
I started a new mead batch a month ago. I used Sweet Squeeze Florida Orange Blossom honey. I used fermaid K for nutrients. I used Saf-Instant yeast. I use this every time and they finish out around 12 - 14% with a great taste and feel. pH 3.5. Starting SG 1.115 it has stopped working now and it’s at 1.030. It’s very sweet which I don’t like. What can I do to get this to restart the fermentation process so it will finish out closer to 1.00 as my others usually do?
I usually let them set to 2 months before racking but test after a month to see how they are progressing. But they are usually not this sweet and they usually are still working or fermenting a little at a month.
Any guidance or tips?
Do you have a video specifically on stalled fermentation?
Not specifically no.
My tea wine is definitely stalled. I started with 1.090, over a month and half ago. Its been 1.060 for the last couple weeks. I tried adding fermaid 0 and pitching a more aggressive yeast, and moved to a warmer room. I dont seem to be getting anywhere with it. I wouldn't think diluting an already low gravity would help, would it?
If warming it and adding a new yeast didn't work... diluting might. Also, you could try taking some of the must, maybe a cup or so, and diluting that by say half, adding yeast to that, wait a few days and add that back in, that way the colony isn't shocked by being immersed in alcohol so quickly.
Always concerned when a beautifully colored brew turns brown. Damned peaches.
Y'all have spoiled me , after watching This channel , another video came up on its own . I'm not subscribed to that channel , but it started playing anyway . 6 Gallon Carboy , 10 Pounds of sugar , 3 quarts of Lemon 🍋 Juice , a half dozen different types of Chemicals . He had it filled up to the Neck when he poured in the power Tannins . 😂 It Blew out the top 🌋 like nobody's business . Now I've had one blow , but it didn't do it that quick . I can't even pronounce all the stuff he put in it . Dark haired fellow , dark beard , dark 🕶️ Glasses . I wouldn't be going back to watch any more of that . P.S. feel free to delete any of my Comments that are out of line or inappropriate , Please Sir . 😉🤠
I find nothing wrong with anything you said here :)
Great information Brian! Send people to you so I don’t have to explain! K.I.S.S.🤣
LOL, thanks!
Is there a PDF of all this great info?
We are a UA-cam channel :)
How does it affect the Mead if I let (work got busy, brewing shop was also out of gallon carboys on my 1 day off a week for a while too) the Mead sit in the first carboy with all of the sediment at the bottom after fermenting was done for a while?
I regularly let things sit for months, no worries at all.
@@CitySteadingBrews Thank you, I'm about to transfer over my first 2 gallon batches and was concerned because work got in the way. And thank you for your content, your videos inspired me to finally try.
OMG, thank you for asking this question. I'm in a similar situation due to a professor living up to his bad reputation of having a lousy work ethic. I've got 10 individual gallons to rack and no time to do it until possibly Fall Break. Plus, City Steading was my inspiration to finally start brewing too!
@@strawberryhellcat4738 Hi Hellcat, same here. Always looked at these kind of videos and went on with my day. After watching CS Brews I figured I might as well try. So far so good, my brew is very clear, I've got no mold, my yeast seems to be slowly making their alcohol. After I finish this, maybe I'll have another go and try their other recipes :)
Greetings. Im currently fermenting my first batch (1 gallon) with the raisin, black tea and orange peel based on the video that you released couple years back I believe and also using half packet of Nottingham yeast like you told me in the comment section. I’m hoping it comes out good, however I have question about using Fermaid o yeast nutrients. Have you ever used it and exactly how is it used? I have purchased some but not sure how to use it. Any advice would be greatly appreciated. Thank you in advance
We use it more often lately. Read the manufacturer’s directions and they say how much to use. A good rule of thumb is 1.5g per gallon.
@@CitySteadingBrews thank you so much. you guys are amazing. i'm learning so much from you it's incredible. amazing content. thank you for the reply
and how would i know if i didn't have a gravity meter at the time that i started fermenting how would i tell when it's done just take a reading and wait a week? My bubbles have really slowed down 1 hasn't even started bubbling unless i shake it but is showing positive pressure in the airlock and has those tiny little gas bubbles coming up the side
Two readings a week apart that haven't changed say that fermentation has stopped :)
I may get through all your content in the next week, just looking to get started mead making. Is there a video talking about different alcohol % "meads" what the names for that type and the risks of brewing at that alcohol percentage range. ie if im looking for a 9-11% finsh product with a 1.020 abv. Is there a risk If I don't pastorize for it to vinegar in bottle. Would you recommend s-04 for a 9-11% brew. From watching your videos it seems your preferred method is to use the yeast you like, start with the appropriate ABV to get the alcohol content you desire and then back sweeten from a dry to desired sweetness, Bottle, then pasteurize.
There are so many different ways to approach home brew that it can be a little overwhelming, particularly to someone new to the hobby. We try our best to keep things simple. We don’t have a video about different ABV meads and their names. Typically in the USA, a hydromel is something in the 4-7% ABV range, Mead is in the 12-15% ABV range, and sack Mead is anything greater than 14% ABV. Obviously there are some gaps and cross overs in these categories, but they are all essentially mead as long as the majority of fermentable sugars came from honey.
Everything i read seem to say that you calculate ABV by doing (OG-FG)*131.25. I'm confused because you multiply it by 135, is there a reason for that?
We talk in detail about the different ways to calculate ABV in this video: ua-cam.com/video/NpBZctKaPis/v-deo.html
@@CitySteadingBrews Ah i missed this one, thanks a lot!
I have a concern which I don't see addressed is in the safekeeping of a mead. Normally a wine or mead commercially produced is sealed, like in the canning process. Oxygenation is thereby not a problem. You did mention excess space can allow a mead to go-off in flavor after a while. I would like to store longer term without this problem, or super-heating and ruining the natural flavors. How can I accomplish this?
Caps, swing tops and corks all seal. Same concept as what they do commercially. When you say long term… how long? We get at least three years most times without refrigeration. Supder heating would most likely alter the flavors, yes.
Commercial wineries don’t can wines just so you’re aware as that uses a heat process. They bottle and cork and seal just like we do albeit on a larger scale and add foil or wax which is just extra security for tampering and decoration.
@@CitySteadingBrews A few years. Likely not more than 3, but wines are often kept in wine cellars for decades, sealed. Is this a possibility?
Possible yes. I have not done it though.
Thanks for the vid! Just to be sure, we can comfortably back sweeten the mead with adding honey, if we are sure its finished and not stalled right?
A friend and I made a monster stout OG 1.134 It came down to 1.050 and seemed to stall out. So we added Champagne yeast and not much more has happened. I now have my half of it at my house and am raising the temp and am rousting the yeast off the bottom to see if I can wake those guys up. I am just going to be patient and see, but I want to add a Gingerbread Syrup to it and the additional sugar should make it come alive. We shall see. I need to taste it to see if it is too sweet but I think that we are at about 12% ABV. I think that you are correct in just being patient. We used Safeale 04 which is a workhorse, but this is the first time making a beer this big. Any comments?
Safale isn't going to go any further most likely. Also... beer tends to have a good amount of non fermentable sugars so it is likely done. We have seen this with high gravity beers too.
Also if there were any fermentables left, adding the Champagne yeast and warming up the secondary should have shown activity. I think that it is done also.@@CitySteadingBrews
Such a coincidence that I'm at 1.020 for a week now 😂. I'm definitely at a stall now. Going to give it another week then make a decision.
It's only a stall if it hasn't reached the tolerance of the yeast or there isn't anything in it that is non-fermentable. :)
We got off to a bad start, but I still love watching your video's as I love the way you bring science and research in, and the way you both presents
This one has a great point where you said to keep OG at 1080. When distilling, people want the highest possible alcohol content and add too much sugar. But that is not reachable. Humans, animals, yeast, etc. need to balance available recourses and waste products,and you can't get beyond a certain point. Point.
You can get a slight improvement by shaking the vessel and so degassing (thereby removing one of the waste product = CO2) but using too much sugar at the beginning is just a waste.
I Have MISSILE CORKS Brian 😂❤
Hmm?
41k views nice. I too enjoy this episode. I wonder if the addition of Derica could've made this even more entertaining? Very informative information. Brian seems to be The Brew Guru lol
There are times when there are both of us and times only one.
except for philly sour a new yeas found in 2020 that produce latic acid in the begining of fermentation it was founde by two college students on a dog wood tree in a grave yard
3lbs wild flower honey
1 cup black tea
Aprox 2-3 oz of chopped raison
Fleischmann yeast
A small pinch of dried orange zest
A little less than a full gallon of water.
My OG was 1.120, I figured if it went to 1.000, it would be at 16ish %. Which is higher than the estimated 12% of the Fleischmann, should be sweeter, right? It fermented for almost 4 weeks and stopped at 1.070 (two measurements with week in between), and the flavor is good. Did it stall, or did I calculate something wrong? This is my 1st attempt. I'm happy with it. I would like to know for future reference. Thank you.
It stalled a bit but if you like it, pasteurize and store in bottles :)
Started at 1.082 fermented to 1.000 on a 14% yeast. I backsweetened, and added a little extra taking gravity back to 1.076. As predicted fermentation took off again. Is there a way to determine final ABV?
You need it to stop first :)
Well yeah…….I guess I could have worded that better….so once it stops???
@@caseyharris82 yes. On mobile and can’t check but we tecently did a video about abv and it’s explained in that :)
Awesome. I’ll have to dig for that video. Thank you
Brian: how to know if your brew is done?
Me: looking around my house for the hidden cameras. (Just racked a stuck brew yesterday)
Thanks for the video. It says on 3:04 that 1 pound of sugar is 120 grams. As ı know 1 pound is around like 455 grams. Is there a typo?
Must be. A pound is 454 g definitely.
@@CitySteadingBrews Thanks a lot
Sooooo... I am brewing some blueberry wine. I used thawed blueberries, a little lemon juice, sugar, water, black tea and Red Star red classic yeast. The OSG on Jul.2nd was 1.110. It started as a pretty active fermentation. After about three weeks, I removed the fruit but left the wine in primary. All activity seemed to have stopped so on Aug.5th, I checked S.G. and it is stopped at 1.060. That only gives me 6.5% ABV. How do I fix this? Would it hurt to pitch more yeast?
It sounds like you may have racked it too soon. Pitching more yeast might help things also check the temperature, it might be encouraged with some warmth.
@@CitySteadingBrews I didn't rack it. I had only removed all of the blueberries but I left the wine in primary fermentation. I think that I had removed too much of the yeast colony and caused it to stall. I did pitch more yeast and fermentation has restarted. Here's hoping! Thanks for the advice!
Sounds like if you have a Stall , your Yeast is Drowning in Sugar . In some cases of course . 🤠
Pretty much that, yes!
Should I backsweeten then pasturize or vice versa?
We back sweeten then pasteurize, but it shouldn't matter which you do first unless carbonation is also part of the process.
Thanks for all the information. Question. I am EXTREMELY new to brewing. I started my first, let's just say a little to hastily. I do not have a starting gravity reading. I used 6 lbs. of honey. Heated it to a soft boil for 30 minutes to break down the natural preservatives in the honey, and split it into 2 half gallon mason jars. Jar 1 I added some chopped raisins and approximately a quarter packet of wine yeast. Jar 2 I added some blueberries, orange rind, and a quarter packet of the wine yeast. Later, thinking I may have overloaded the yeast with too much honey, I added a quarter tsp of nutrient to both jars. It appears it may be done. If I take 2 readings a few days apart, if I am understanding correctly, that will tell me if it is done. Am I missing anything important for saving this batch? Thanks, John.
You have FAR more honey than we suggest. I don't generally go past 3 lbs in a gallon. You have 6. I would dilute that by half or you will have trouble fermenting it fully. No yeast can ferment that properly.
15:29 I don’t have any issues at all calling myself stupid, cause the lack of knowledge and experience. Experimenting with extreme/high gravity meads so early in my home brewing career. I have a no-water melomel that is stuck at SG 1.120. OG was at 1.192 and I’ve used EC1118 yeast.
What’s your best piece of advice for re-starting the fermentation? I would hate to see this go down the drain
Best thing you can do is dilute this with water. There's no way 1.192 is going to ferment out. 1.120 is a touch higher than our target STARTING grav. So yeah, I'd split it in half, add water to double the batch and see how it goes.
I'm new at this hobby, and still dont understand a thing. How can someone make a low abv sweet mead/wine? Won't it go super dry at the end of fermentation? Or it is necessary to back sweetening or using non fermentable sugars?
Also, does have sense as an approach to "test gravity" every once in a while (even if the bubbler is active), taste it, calculate the abv% and stabilize it at preference?
You can do it either way. It's much easier to let it go dry, sweeten to taste and then pasteurize or use non-fermentable sugars to sweeten.
@@CitySteadingBrews Thank you for the answer!
Im planning on making a cider, the apple juice will be made from a juicer. How would I check the amount of sugar in it?
Take a hydrometer reading.
So I got a question. I tried the bread yeast meade recipe but with ec1118, cause fliechmans wasn't availible. This is my very first brew and your vid made me want to finally try. Well 3 lbs of raw honey, 1tsp ec-1118, 2oz raisins, 1 cup of earl grey black tea, and filtered water. Initial gravity was 1.014 and now after 21 days I've checked and it's stating 1.009? Is this a stall? I tasted it and it definitely was a sweet but dry taste. Reminded me of wine.
I think your original gravity is incorrect. It should be 1.100 or thereabouts.
1.009 would be a stall though.
Making wine with home grown Frontenac and wild yeast, plenty of airlock activity two weeks in now.
Should I just wait until it quiets down to take a second reading and secondary ferment, followed by a third reading in a week or two?
In this video we say to wait until fermentation appears to slow down first.
How do you account for the high alcohol content of Apfel Wein???
Any wine can be higher alcohol if you use enough fruit or use concentrated juice.
I'm more concerned with residual sugars (glucose) what am I looking for on the gravity?
Are you trying to avoid residual sugar? If so, you want it to go dry. 1.000 ish. Lower is dryer.
So I'm making a wine with a yeast that says it maxes out at 12% but the mead I made with a packet of the exact same yeast reached 20%, so how do I factor in yeast tolerance to tell if it's done
Is it possible, if the information is not online, to find the rough alcohol tolerance of a yeast through trial and error/ experimentation?
It’s almost always online for any commercial yeast. Trial and error would be very tedious and vastly inaccurate.
What's the yeast tolerance for the Fleishmann's bread yeast you recommend for your simple honey mead?
They don’t publish one but usually around 12%
No Derica = no iconic catch phrases today.
She chose to not be in this one due to the ton of math :P
Hello Brian i recently started making mead. My first batch was really dry. My second batch i followed all your instructions but i used 3.5 pounds of honey. I didn't have a hydrometer so i couldn't get a gravity reading. I think my must has stalled, what can i add to it to get it started again?
I used half packet of red star premiere blanc yest
Without a hydrometer it is nearly impossible to know for sure. But stalls can be helped by mixing, degassing, correct temperature for the yeast, yeast hulls, sometimes more yeast.
Thanks for the info. I now have a hydrometer, so next batch I should know a little bit more. I added another half packet of yeast to see how it does. If it still won't work I will add some yeast hulls.
@@bghat123 I would do the hulls first. More yeast is the last step really.
I am kind of confuse, you can have dry mead and sweet
What i know is dry mean less sweet, very dry mean almost no sweet (am i wrong?)
So how is that possible dry but sweet?
You can't have dry but sweet. Not sure we said that.
@@CitySteadingBrews oh my bad, i hear it wrong... thank you...
What if I made apple juice from cooking apples and don’t add sugar as I am intolerant it bubbles for a week then almost stopped bubbling ?
There’s sugar in the apples. It fermented.
So. I bought a mead kit from craft a brew. Not knowing anything about needing a hydrometer and taking readings. Since I don't have one. It's the 20th day in when do I rack into a different carboy to clear the mead and do I have to stop the hault the fermentation to bottle? When do I bottle? Also the yeast used was lalvin D-47 not sure about the yeast nutrient packet that was used. I just need some help.
The kit should tell you how to do everything. That said, I have never used it.
You rack when fermentation is complete:
ua-cam.com/video/-HFqEL5rCK0/v-deo.htmlsi=4YENShnuvNl4RoWs
Actually... without a hydrometer it's more difficult. I suggest getting one in truth.
Without readings or a recipe it's impossible for me to know if your mead is actually finished, stalled or still fermenting.
If you don't get a hydrometer... leave it for another month, then rack. Should be done by then. Leave that for a month or two under airlock, then it should be good to bottle.
@CitySteadingBrews thank you definitely plan on getting a hydrometer. So the recipe I used was 2.5 pounds of honey one packet of yeast one packet of yeast nutrient hibiscus flowers, juniper berries,
Yarrow herb.