Fermenting buckets have abv tables on its side and it has label lines so you can write the original reading and compare it to the next reading when the fermentation process is done or to check the fermentation process. Look up your local brewery store. We had to drive half an hour to get to a brewery store that sells all of this stuff. Its pricy to get started this way...but extremely well worth the money as the products last for a long time. Also star san sanitizer is your best friend for this endeavor. It helps sanitize your equipment ensuring no contaminants get into your fementing process ruining your mead or wine. If you see white or black fuzzy floaties at any time immediately dump it out and start over. That is mold and you don't want it to grow and spread to the rest of your mead. If you see white bubbly floaties with out fuzz those are yeast rafts. Unhydrated yeast will make yeast rafts that float on the surface. Just take a sanitized spoon, dont use wooden spoons as they harbor much bacteria in its fibers, and stir it up until the rafts are gone. A little may come back but that is no issue over time the rest will rehydrate and do their job.
It also depends on the type of yeast used to ferment because they all have different tolerances, like bread yeast can do way less than something like champagne yeast which can naturally ferment as high as 17 to 19% abv
As a no-nonsence guy that's been home brewing for 26 years now. When people ask me how alcohol is made, I'm actually, humorously, honest with them. I tell them that all animals, including yeast, are the same when it comes to digestion. The yeast eat the sugars and starches, and the biproduct is alcohol (yeast piss), and the carbon dioxide gasses that creat the bubbling action is nothing more that yeast farts. They get a kick out of the description, and they realize they actually understand the process a lot more than when others try to explain it. Humorous and educational. 😂😂
You’re never going to be able to brew alcohol that is “too high” in terms of poisoning. The best youre gonna get with natural fermentation is about 18% at the very high end, anything higher you need to distill which is very dangerous if you do not know what you’re doing and also generally speaking illegal. If it is too high for your liking, you can simply dilute with additional water. To get the alcohol content higher, you need to use a yeast that can withstand that higher alcohol content and keep it over optimal conditions. Adding nutrients is also important for a good fermentation period. The more sugar added to your brew the better as well, for example if you want a high alcohol content mead then you should be adding like 3 pounds of honey per gallon. Hope this helps!
Considering Everclear is 95% ABV and still possible to drink straight, 11-18% is basically fruit punch. Obviously be aware of how much you're drinking, but you probably won't give anybody worse than a hangover.
Wanting to dive into mead after having done beer ages ago. Went and dug my hydrometer out and in the container is also a little cheat sheet that tells you how to calculate the ABV and a lot of other useful info. Not sure if they still come with that as companies are sending less "fluff" with their items because of the availability of the internet.
Been really enjoying this hobby, thanks for the inspiration!! But also, should I be worried if a new batch I started isn’t producing gas right away? Or should that start in a few days? Started a batch yesterday and very minimal to no bubbles and gas so far. Other batches I’ve made started fermenting immediately if I remember
Is it warm in your house? In my experience fermenting anything under 60° makes the yeast ferment slower. Where it took us 3 months in the summer to make it took us 5-6 months in the fall and winter. It's also quite possible that the yeast was no good. Remember that yeast is a living organism. Any hot conditions can kill them even in their dehydrated dormant state. Also time kills it too. If you're using old yeast it may not be viable anymore. I don't think it's anything bacteria related or else you would have funny looking stuff floating around. There were moments where the fermenting process didn't start until a week after we put it in the buckets. We used wine yeast that time and it took longer for the yeast to start the fermentation process. Also what do you use to sanitize your equipment? Star sans is what we use and we have not had a bad batch so far. We've made raspberry mead, habinaro mead, honey mead, black cherry mead, and black berry mead.
Some blogs I read recommend getting the OG from the must, but some recommend measuring rhe OG after adding the yeast, which I see you consistently doing. Do you have a reason you measure witg yeast added or is it just your practice?
How reliable is this? The hydrometer isn't measuring the amount of dissolved sugar, as you note in this short, it's measuring total dissolved solids. I would imagine there is more than just sugar in most things. We use hydrometers in aquaria to measure salt content of our water, but we are warned that it's not measuring the salt (NaCL), as there are also calcites and other salts present, and so it's reading needs to be considered along with a number of other reagent tests to determine the PH, nitrates and nitrites so that they can be subtracted from the hydrometer measurement.
Question, I heard brandy is made with fermented fruit But it's a hard alcohol. Would that mean that brandy is distilled after fermentation in order to make it stronger?
Buddy I love your channel.But i am afraid that soon you are gonna run out of content on new topics because I've seen this happen to a lot of channels with same or similar genre.
How about non alcoholic mead? How to make it without any kit? I'm a Muslim and i never drink alcohol but i love to try making and drink fermented drinks like ginger beer.
Can someone tell me the actual difference between meed and wine like aren’t they just both fruit that’s fermented into alcohol (ik tht wine is mainly grapes but can’t u have grape meed??????)
Mead is diluted and fermented honey. Wine is fermented fruit juice, usually grapes. In the case of your grape mead example, it's a mead that's had grapes added. Fun fact, hard cider is closer to wine than beer as it's fermented apple juice.
No need to use an online calculator. Simply do this: ((OG - FG) ÷ 0.746) x100 = %ABV Hence: ((1.102 - 1.000) ÷ 0.746) x 100 = 13.67% ABV Where: Original Garvity = OG Final Gravity = FG Apparent attenuation of Sugar to Ethanol = 0.746 (This is a factor of both the density of ethanol vs that of sugar, and the conversion efficiency of sugar to ethanol. Your converter is using this, despite it varying between yeast strain, pitch rate, and fermentation conditions, namely due to conversion efficiency.
I started making mead about 4 months ago. I'm on my third batch right now. It's a fun hobby that I would recommend if you ever find yourself wanting to try something new. My friend's taste test for me and I make adjustments as needed!
It seems like you use way more fruit in your meads than i ever see recommended on online recipes. Most suggest a cup of blackberries, raspberries, or whatever additive is being used. Your videos look way more intense than that. I know you have a recipe book, but on the average, are your recipes a lot heavier on thr fruit side?
WE NEED AN UPDATE ON THE MOUNTAIN DEW WINE
It takes awhile lol
Im sorry, but I dont think this hobby is for you
There is one
@@awryarbi9902yeah, the video was posted yesterday, this comment was posted a week ago. Sorry I can’t see into the future lol
@@eattoast6378no, it’s not, probably because I’m a minor
Fermenting buckets have abv tables on its side and it has label lines so you can write the original reading and compare it to the next reading when the fermentation process is done or to check the fermentation process. Look up your local brewery store. We had to drive half an hour to get to a brewery store that sells all of this stuff. Its pricy to get started this way...but extremely well worth the money as the products last for a long time. Also star san sanitizer is your best friend for this endeavor. It helps sanitize your equipment ensuring no contaminants get into your fementing process ruining your mead or wine. If you see white or black fuzzy floaties at any time immediately dump it out and start over. That is mold and you don't want it to grow and spread to the rest of your mead. If you see white bubbly floaties with out fuzz those are yeast rafts. Unhydrated yeast will make yeast rafts that float on the surface. Just take a sanitized spoon, dont use wooden spoons as they harbor much bacteria in its fibers, and stir it up until the rafts are gone. A little may come back but that is no issue over time the rest will rehydrate and do their job.
Does this mean the more sugar you add, the higher the final alcohol content will be?
Sorta. The yeast can only tolerate so much alcohol before they die off. Once you hit that limit, there's no more you can really do without distilling.
It also depends on the type of yeast used to ferment because they all have different tolerances, like bread yeast can do way less than something like champagne yeast which can naturally ferment as high as 17 to 19% abv
You are the clean, mentally stable version of king cobra jfs
Tysm you've taught me more than my teacher ever could
As a no-nonsence guy that's been home brewing for 26 years now. When people ask me how alcohol is made, I'm actually, humorously, honest with them. I tell them that all animals, including yeast, are the same when it comes to digestion. The yeast eat the sugars and starches, and the biproduct is alcohol (yeast piss), and the carbon dioxide gasses that creat the bubbling action is nothing more that yeast farts. They get a kick out of the description, and they realize they actually understand the process a lot more than when others try to explain it. Humorous and educational. 😂😂
Two questions,
1. What percentage is safe for consumption?
2. If it's too low or high, how do you increase/decrease to correct?
You’re never going to be able to brew alcohol that is “too high” in terms of poisoning. The best youre gonna get with natural fermentation is about 18% at the very high end, anything higher you need to distill which is very dangerous if you do not know what you’re doing and also generally speaking illegal.
If it is too high for your liking, you can simply dilute with additional water. To get the alcohol content higher, you need to use a yeast that can withstand that higher alcohol content and keep it over optimal conditions. Adding nutrients is also important for a good fermentation period. The more sugar added to your brew the better as well, for example if you want a high alcohol content mead then you should be adding like 3 pounds of honey per gallon. Hope this helps!
Considering Everclear is 95% ABV and still possible to drink straight, 11-18% is basically fruit punch. Obviously be aware of how much you're drinking, but you probably won't give anybody worse than a hangover.
Where that Mountain Dew
What is the name of the music used in this video?
Wanting to dive into mead after having done beer ages ago. Went and dug my hydrometer out and in the container is also a little cheat sheet that tells you how to calculate the ABV and a lot of other useful info. Not sure if they still come with that as companies are sending less "fluff" with their items because of the availability of the internet.
I find making mead etc so fascinating
One day I accidentally fermented liquid jam, I dont know how that happened but it was pretty good
Been really enjoying this hobby, thanks for the inspiration!!
But also, should I be worried if a new batch I started isn’t producing gas right away? Or should that start in a few days? Started a batch yesterday and very minimal to no bubbles and gas so far. Other batches I’ve made started fermenting immediately if I remember
Is it warm in your house? In my experience fermenting anything under 60° makes the yeast ferment slower. Where it took us 3 months in the summer to make it took us 5-6 months in the fall and winter. It's also quite possible that the yeast was no good. Remember that yeast is a living organism. Any hot conditions can kill them even in their dehydrated dormant state. Also time kills it too. If you're using old yeast it may not be viable anymore. I don't think it's anything bacteria related or else you would have funny looking stuff floating around. There were moments where the fermenting process didn't start until a week after we put it in the buckets. We used wine yeast that time and it took longer for the yeast to start the fermentation process. Also what do you use to sanitize your equipment? Star sans is what we use and we have not had a bad batch so far. We've made raspberry mead, habinaro mead, honey mead, black cherry mead, and black berry mead.
Some blogs I read recommend getting the OG from the must, but some recommend measuring rhe OG after adding the yeast, which I see you consistently doing.
Do you have a reason you measure witg yeast added or is it just your practice?
It would be funny if you made root beer beer
Dude 13% is awesome
I didn’t know I needed to take one at the beginning, can I still take one at the end and get a general read off of 1.1?
Is there a higher tech version of this? Like a small lazer device that calculates it? No switching containers just point and shoot at the big bottle?
Tell you what, I'll come drink it all and we'll see how #ucked-up I get . Is that high tech enough ? Sheesh
How reliable is this? The hydrometer isn't measuring the amount of dissolved sugar, as you note in this short, it's measuring total dissolved solids. I would imagine there is more than just sugar in most things. We use hydrometers in aquaria to measure salt content of our water, but we are warned that it's not measuring the salt (NaCL), as there are also calcites and other salts present, and so it's reading needs to be considered along with a number of other reagent tests to determine the PH, nitrates and nitrites so that they can be subtracted from the hydrometer measurement.
Song name?
Ok but how do i know the amount of sugar? 1.090 does not tell me how many grams of sugar there is.
Question, I heard brandy is made with fermented fruit
But it's a hard alcohol. Would that mean that brandy is distilled after fermentation in order to make it stronger?
Buddy I love your channel.But i am afraid that soon you are gonna run out of content on new topics because I've seen this happen to a lot of channels with same or similar genre.
What was the website for calculator?
How about non alcoholic mead?
How to make it without any kit?
I'm a Muslim and i never drink alcohol but i love to try making and drink fermented drinks like ginger beer.
And remember, the hydrometer is 0% accurate if you don’t give it a little spin first
So alcohol is yeast poop?
Does someone know what are those kinda lids called? I can't find them for the life of me.
Gonna be honest my guys... We never check the ABV of the wine we make its a fun surprise for later when we open the first bottle
Make huckleberry wine
If you think people with kids dont drink, well, theyre pros
Mine doesn't sink at all???
MOUNTAIN DEW WINE
No I want Mountain Dew wine YOU INOW WHY WERE HERE
Can someone tell me the actual difference between meed and wine like aren’t they just both fruit that’s fermented into alcohol (ik tht wine is mainly grapes but can’t u have grape meed??????)
Mead is diluted and fermented honey. Wine is fermented fruit juice, usually grapes. In the case of your grape mead example, it's a mead that's had grapes added.
Fun fact, hard cider is closer to wine than beer as it's fermented apple juice.
No need to use an online calculator. Simply do this:
((OG - FG) ÷ 0.746) x100 = %ABV
Hence:
((1.102 - 1.000) ÷ 0.746) x 100 = 13.67% ABV
Where:
Original Garvity = OG
Final Gravity = FG
Apparent attenuation of Sugar to Ethanol = 0.746 (This is a factor of both the density of ethanol vs that of sugar, and the conversion efficiency of sugar to ethanol. Your converter is using this, despite it varying between yeast strain, pitch rate, and fermentation conditions, namely due to conversion efficiency.
“So you want to make homemade mead or wine” No, not particularly.
I started making mead about 4 months ago. I'm on my third batch right now. It's a fun hobby that I would recommend if you ever find yourself wanting to try something new. My friend's taste test for me and I make adjustments as needed!
*promo sm*
It seems like you use way more fruit in your meads than i ever see recommended on online recipes. Most suggest a cup of blackberries, raspberries, or whatever additive is being used. Your videos look way more intense than that. I know you have a recipe book, but on the average, are your recipes a lot heavier on thr fruit side?
How about showing the actual algebraic relationship and explaining how sugar and alcohol impact the density of their water solution ?
No i dont