Hey now... That's thinking. A true scientist! For he's a jolly good fellow, For he's a jolly good fellow, For he's a jolly good fellow, and nobody can deny, and nobody can deny, and nobody can deny, For he's a jolly good feeellooowww! And nobody caaan deeeeenyyyyy!
I really appreciate you guys doing the tasting notes. its made this hobby way more approachable because I can get a good idea of what I will get as a first time brewer
Just to let you know I made an Ancient Orange mead with bread yeast- no off flavors and it reached 14.9%. Fantastic flavoured mead. I just started a Cyser this morning and am using bread yeast for that ( the same one you use ).
Yeah me too, It's explained in a way that makes it so easy (as this guy said people like to overcomplicate things) . I have some cider bubbling away as we speak
Thank you for this series on bread yeast vs wine yeast. I tend to gravitate towards using bread yeast because it’s easy to get and the types I have easy access to yield me good results and a surprisingly high ABV in my neck of the woods. Fleischman’s isn’t easy to get (I live outside the US) but the readily available are Dr. Oetker Instant yeast and Bruggeman Instant yeast. Despite their name they’re simple, active dry yeasts. Dr. Oetker consistently yields me an alcohol percentage of 10-12% easily, Bruggeman has no trouble going up to 15% and might go higher if I step feed. Daytime temp around 20°C and nighttime around 17-18°C, shut in one of my kitchen cabinets which would slow down the variations in temperature. No off-flavours to speak of with gentle de-gassing some time between days 4 and 7 of fermentation or, if I’m lazy, when racking over to a secondary vessel. Depends mostly if there’s a fruit cap or not, as I figure it kills two birds with one stone. I have to say this is with mead. I did get some 71B that just arrived... just in case I want to try a brew that.s a little more challenging or when I want to be certain of a higher alcohol content. I’m considering starting a wine soon, something nice and fruity to have in summer. Picture sunset in rural Belgium, August heat of close to 30°C finally yielding to something more agreeable, the scent of something grilling and a plate of cubed Belgian Abbey-style cheese sitting on the deck table. Dogs and cat frolicking around in the grass. Any suggestions? I realise this isn’t the most recent video but anyone’s input regarding this is much appreciated.
Good video. Bread yeast is not bad. I have an Oaked cherry wine in the fridge now that started in Feb. using bread yeast. It is wonderful! Glad to see some people showing some good side by sides with fleschmanns bread yeast.
Love that you also are in Florida. Winter Haven myself. Just started some fermenting myself. Kombucha, some wines with bread yeast, but not all the equipment yet.
FYI: Per the Scots, whom add Water OR Ice to their whiskey, you're drinking your whiskey/scotch exactly as you should. The Water or Ice added to a Scotch or Whiskey, half step off of each other, brings the olfactory senses to the forefront of your experience as well as brings certain flavors profiles and smoothness to the overall experience of imbibing the drink. If you would like there is an interesting film called The Angels Share that gives a modern explanation of this concept. Regardless of what Americans think YOU are drinking your drink the way YOU wish to and that is good enough.
Rex and Daniel from Whiskey Vault really sum up whiskey drinking nicely: The only right way to drink whiskey is to drink whiskey you like the way you like it.
I've long thought that the Frank Sinatra era tradition of Scotch and Soda gave whisky a bad name, and purists overreacted to that, disdaining anything in their whisky. We're slowly coming back to a more balanced approach these days.
Thank you! I made ginger ale with bread yeast because I was going for soda. Got busy and it fermented. Thought the bread yeast was better. Glad to hear someone else say the same thing.
I've truly appreciated your videos, and I really enjoy your dynamic! One suggestion: It's hard to follow the sequence of these multi-video series (i.e. this one and others like the basic cider, the sparkling cider) in the UI on UA-cam. You might consider making this easier by adding links to each video from the full sequence in the description. It's entirely possible that I'm alone in this concern, but worth some consideration on your end to drive views. Thanks, and keep the videos coming!
I’ve been using the fleischman’s and have been getting a consistent abv of between 14% and 15% abv in full on meads, have done melomels to hydromels to pepper meads. I actually like the bread compared to D-47. The fusels are way less noticeable with the bread yeast and matures much faster. Granted constantly introducing oxygen during the fermentation stage helps a lot.
according to one of the other channels I follow, the best whiskey is the one you enjoy drinking the way you enjoy drinking it. to heck with the naysayers. like water in your whiskey? Sure! Ice? have some! Soda? uh, yeah, ok, it's all good.
Peter Vella seems to be brewed for maximum footiness. I am by no means a wine snob, I usually prefer cheap wines to what the experts call "the good stuff". Hell, I enjoy a bottle of Wild Irish Rose now and then. The only PV I tried tasted like bad light beer and feet. Years latter I saw it has some sort of "New and Improved" badge on it. If it had said "Now, taste less like feet!" I would have tried it.
This video never gets old. I've got a stuck corn whiskey mash at the moment and have some fresh Redstar DADY Distiller's Active Dry Yeast and some yeast nutrients and yeast engerizer coming.
Hi. Enjoy your videos and am a subscriber. Im basically lazy and I have to keep this stuff simple. I ferment my cider (sometimes wine) in the pristine sterile container it came in. Add an amount of sugar I’ve experimented with over the years and add some Red Star Premier Blanc yeast. Very rarely hydrate the yeast but have never had a failure to begin bubbling. I use an airlock. When the bubbles get going I begin to count the large burps of air in my airlock. When it reaches more than 20 seconds between major burps about a week to ten days. I start thinking about capping and putting the concoction in the fridge. I may add some juice if I have any or the last of my outgoing batch lees and all into the new. I like my cider cold and bubbly. I have to burp the new batch everyday as it is still fermenting. I’m particularly fond of Motts 100 percent Apple Juice and Motts 100 percent Apple Cherry. Welch’s Concord grape wine I ferment until it stops and is dry and rack it several times. have just begun to use Red Star Premier Rouge and have contemplated using a hydrometer but haven’t gotten one yet and never felt Steri-San was important. But what ever still enjoy watching the videos and more complex stuff. Take care.
I'd like to see bread yeast versus EC1118. I'm a beginner doing half-gallons of fruit juice. The advice to beginners you see over and over is to either use bread yeast or to use "real" yeast because it makes a better product. So you search for wine yeast on eBay and the first one listed is EC1118. You read the description and specs and end up feeling like there is nothing it doesn't do well. So now I'm the proud owner of 10 packets of EC1118. If I had it to do over, after watching your videos I'd be using bread yeast. I have 3 batches going so far: orange, grape and cranberry all with differing amounts of sugar. The thing with this hobby is the time involved. You make a decision and it's weeks or months before you can evaluate that decision. I may find I'm not patient enough.
We are inlikely to do that comparison, and here is why. Bread yeast is lower in tolerance than ec-1118 so the brews would be so different as to not be able to compare them. Ec-1118 is perfectly fine to use though. We do. Just expect a dry brew unless you really want super high abv. I prefer 10-12%, so we just pasteurize and backsweeten.
Woohoo! I am a new fan! A friend and I did two batches of Vikings Blood Mead! Now....we used D47.....We will degas and rack to a secondary after 2 weeks
Just wanted to say, I'm an (Don't want to say expert, so..) Intermediate Mead brewer. And just happened to accidentally find one of your older videos (One about a cyser you did). Anyways, You guys are awesome! I have thoroughly enjoyed the content I have seen so far, and you guys have my sub! Thanks for the "Work" you guys are doing!
After watching a bunch of your videos I've finally given Bread yeast a shot. Going to be racking this weekend. I'll let you know how it works out. Usually I use wine yeast.
I once used all purpose wine yeast to make boa buns (steamed buns), worked well. A good all purpose yeast that did everything well enough would be awesome!
All the lovely brewers commemts in here about bread yeast.. That's what i used for my first two gallons. They are bubbling away with strong bubbles every second and the comments have eased my mind over the use of it. Remote Slovak mountain village. Since I've ordered Mangrove Jacks mead yeast ready for the next batch. Planning a beetroot and apple mead next. ❤
Being 1042 a little on the sweet side, the acidity must add a goodness to the brew!!!!!! I love how this came out very berry! Great job and I have my own experiment going with bread yeast and a simple apple juice and tea brew! Thank you for the wonderful video!!!!!!
I Just Got Some Yeast For The First Time And 3 Different Drinks, Apple Juice, Grape Juice, And Strawberry. I put Banana slices and sugar in them and I hope it comes out good. GOOD VIDEO!!!
I've recently gotten back into winemaking after taking a several-year break. I use Fleischmann's bread yeast because it's readily available in the local grocery store . Recent brews have been Welch's white grape juice, Welch's red grape juice (I've yet to make Welch's concord grape juice), and store brand cranberry juice. Both the red grape and the cranberry juices are 10.76% ABV; the white grape juice is 10.5% ABV. I like the taste of all of the wines and will probably experiment with a wine yeast for the next round of brews. I did try brewing store brand apple juice and used bread yeast but, honestly, didn't care for the flavor - it tasted kind of medicinal without a lot of apple flavor. Can I assume that a wine yeast will make a differenmce? Thanks for the videos. You folks do a great job!
T's not really going to change it drastically. Some will compliment some flavors and they will have a higher alcohol tolerance in general. Most all yeast can make wine. They will all be in the same general range of flavor, it's the last 10-15% of change that comes from the yeast.
I've actually only used bread yeast. No one has ever complained. And I'm always having to make more! Can seem to keep any of my mead or wine around! So now I'm making 3 gallons of mead for me and 4 gallons of grape wine for " them" and hopefully I'll have some left over.....
Brian, nice yeast comparison and the comments on Red Star. I've done a little experiment a while back with some ginger beer. I made 2 ginger bug starters, one wild on the root, and the other I added some 'fruit' turbo yeast. I understand the negative taste issues on using turbo yeast. But the fruit yeast turbo is milder and mellows out with age. I can drink my bread yeast wine or mead after racking and degassing. The fruit turbo needs age. I've stayed with the turbo ginger starter because I like it and it pressurizes much faster, a day sooner. Well I received a couple bottles of 'spiked still water PURA STILL' Blackberry flavor. Their 4.5% alcohol, but to flat for my taste buds. I just bottled 6 litters and 3 pints of ginger beer that I had neglected getting done because my mother was dying. I had some extra ginger beer left over. I added about a scant teaspoon of natural sugar, dumped the spiked water into a pint soda bottle and added a little over an ounce of the ginger beer in, screwed the cap down tight. Next morning it was showing signs of pressurizing. Today it has bubbles on the sides and starting to settle. So it should be ready to chill tomorrow. I had doubts because of the 4.5% and not much dilution, but it's doing it. Might taste weird with a blackberry ginger combo. Have you thought about making a higher alcohol ginger beer so it's more beer than soda pop?
@@CitySteadingBrews After rewatching your ginger beer videos, my last batch should be similar. I've watched to many ginger beer videos and their running together in my mind. But 10% would save on the gin I spike mine with, yeah I'd still add the gin. I just had 2 pints of the new stuff that fermented longer than the ginger bug method and it went about 10 days before bottling. Your method is fine and It can ferment longer to get the higher content if I'm not mistaken.
@@Alwis-Haph-Rytte Sounds like you could have used something like a Soda Stream machine, there are several brands on the market and some will carbonate anything, so if something is a bit flat, you have a fix. Just a thought.
Can do. I made my 1st artisan no-knead loaf since yesterday, baked it today. With a pat of real salted butter this makes store-bought sliced bread taste like artificial wanna-be pretend bread. Next time I'm adding wheat germ and minced figs. This brings me to my question: Can you show us some fig and/or date wines? Please?
I have been trying the RedStar yeast products. Everything I have made with it has a footie smell. Have you used this? I would love to see a comparison video Lalvin VS RedStar... Love the channel!
I want to start making wine . I been using wine yeast. The title of brand is lalvin. Me personally I like a stronger wine . I been doing it old school ways . I just want to find out how to make strong wine . You guys make me have good time thank you all , you are awesome. Keep up the goods
My first attempt at mead consisted of 2 identical 1 gallon musts, which included your suggested "tea" (tea, some raisins, and orange zest). Used Fleischmann's in one and EC-1118 in the other, we feel the bread yeast produced a much "nicer" mead, the EC-1118 is harsh, sharp, rough whereas the bread yeast is smoother and more mellow. I tend to barrel through the first few sips of the EC-1118 brew after which I seem to acclimate to it and the rest is not so bad. The EC-1118 ABV is 13.5 the bread is 10.3 which might explain a bit of the difference in the feel also. Looking forward to comparative batches between Fleischmann's and the newly acquired D-47. Side note, since it is not unusual to use a strong yeast such as EC-1118 to kick off stalled fermentations, can yeasts types be intentionally combined, ex: 1/2 Fleischmann's and 1/2 D-47 hoping to improve on the flavor profile with the Fleischmann's while benefiting from the flocculation ability and ABV boost of the D-47. Came to mind after starting a white grape juice wine with Fleischmann's that did not take off very well, tossed in some EC-1118 which kicked in and fermented out well. The results had a distinct muscadine flavor very similar to some of the locally produced commercial muscadine wines, had good ABV kick, and it cleared quite well, guessing because of the EC-1118 flocculation properties.
D47 seems to have a cleaner or sharper or dryer taste, but only slightly. Perhaps your choice is influenced by what you're choosing to make your drink from. This was a useful video. Thanks.
I make Cranberry juice and Pink Cranberry juice (with added Cranberry juice for color) often and use one of the following yeasts depending on what I have on hand: Red Star brand Premier Cuvee, Premier Blanc, or EC-1118. Might try bread yeast as I have a bunch of it.
I have literally never used bread yeast. My early training - and I've been doing this on and off thirty years - has ingrained in my belief system to never use bread yeast. But when I make bread (with Fleishman over red star) if I don't eat it sooner it will start to smell like something you could distill. Because of you, may just have to try it.
Cold crashing can help clear beer and wine. Usually sooner than later. In the fridge below 40-F works for me. Leave it for at least a week. If wine degas it best that you can before cold crashing.
Sorry,,,,It's all right ,,,I got sidetracked ,,,I'd never have no luck with d47,, not even with a sugar wash with plenty of nutrients... You have better luck with your fleischmann's bread yeast ,,and 1118..... Keep up the good work y'all excellent job
Hello my Florida friends just a couple of things 1 is I-24 started watching winemaking with bread yeast from Papa and also just moved from Lakeland to St Pete right now we're living on a small sailboat really looking forward to checking out all the little bars on breweries restaurants so much different than Polk County compared to Pinellas County all my best soon as we get the boat cleaned up properly it will start be making some bread yeast wine looking forward to it I'll let you know how it turns out all my best
don't think I'm crazy but it'll help if you smelled your arm in-between when doing comparisons like these. some how using your own scent actually clears your pallet. just smell your arm for 5-10 seconds.
i have a crazy question for you the master ;) . Have you every done types of sugar testing for example : palm sugar vs brown sugar and is palm sugar even useable ( I ask because I have a good source if I want it, at a good price $ 0 ) . your videos are the best, I’ve tried many always with great success
Just out of curiosity-Does it work the other way round. What if you were ready to bake bread and , oops, all out of Fleishman's. Would wine yeast work?
I like all the brews with my safinstant yeast so far. I love making bread as well so I got 3 2lb bags of it on amzn for a great price and it stores beautifully and makes amazing bread😊
I don't know about wisky, but here in missouri we can legally make up to 200 gallons of moonshine a year for personal use. There are alot of backwoods sellers here even though they aren't supposed to sell it. There is even homemade fruit moonshine sold in liquor stores here.
Very impressive, good stuff! I've never done any brewing, I'd love to do it.. So, forgive this amateur question; did you go through all that adding yeast nutrition, Campden tablets etc. or you just left at adding the yeast and plonking the airlocks on? Also how do you manage the temperature thing in Florida as it's hot and humid!
I made store bought grape juice wine, and apple juice wine. They both finished at about 14% abv with fleichmann's yeast. Although, the grape wine didn't come out as dry. Maybe next time I will try d47 with the apple juice, or maybe a yeast specifically for cider??? 🤔
Okay, so. I set this fermentation up on 10/04. I just tasted it today(10/31) and I am BLOWN. AWAY. Instead of fully cranberry juice I used 100% juice ocean spray apple/pear/grape and cranberry blend(purchasing accident) Granted I know nothing about wine but it's very complex, very floral, very light bodied. Absolutely lovely to drink. That said, I've racked it off the lees and I'm wondering if I can top it up with more juice to get rid of head room in "secondary"?
If you was making a more complex wine, with more different ingredients, would the wine yeast beat out the bread yeast? It sounds like the bread yeast added a dimension to the wine while the wine yeast pointed out what was in it.
I wonder if something is wrong with y hydrometer because it barely ever sinks into the drink. I can taste alcohol aplenty but, It gets me a reading of... minus 10% ?!?
An answer as to what exactly happened after, even though it's been two years, would ve awesome. Too many people in this channel's community leave me curious as hell. That's what I get for reading old comments I guess. lol
Please repeat this test with grape juice. I would like to see what they would do on a juice that doesn’t fight back. Cranberry is hard to ferment. I will never make cranberry wine again especially the cranberry blends with cherry and apple
What a coincidence, I bottled my 1st batch of cranberry wine today, (using lalvin ec 1118) tastes like hard cranberry sauce. Sweet, but tart, with a nice clean finish. :) Oh, and zero foot 😆
I've made a couple now with bread yeast and I have like all of them so far. I'm planning on doing a test making a 5-gallon batch and splitting it into a bunch of half gallons and using a different yeast for each one, three of them are probably going to be different bread yeasts. I just got to get the honey first
Love your videos, I am trying to work up the nerve to Brew my first Mead. I am wanting a sweet mead w/o fruit to start with. Eventually I want to make a sweet mead with Juniper berries and call it Helgan Mead Lol.
Im not nagging but if you use ground coffee in between smelling it will clense your pallet and give you a better smell and taste compare. Love the Videos keep them comming
I have used bread yeast in in mead, and find that it adds a bit of a creamy flavor profile to it. I do have to use a clarified to get it out of suspension but the flavor that it adds is great and most often than not, the ABC is consistently around 14%
My limited experiences over the last few generations......bread yeast (red star or other) for beers and wines have incredible consistency year to year......With some made by Ol' Time Homesteaders.....that would cry "Distillation" ....kinda syrup...yet warms all the way down....Damn Fine on a cool Nov Day..........yet it is just "wine".....
I've been using bread yeast so far (I'm a beginner) to make wine, with great results. I've been thinking of experimenting with different yeasts. Maybe I don't have to after seeing this video. I believe you can make whisky, legally, for your own use in small batches. Check local laws. Just don't try to sell it. If the "Revinuers" find out you're making whiskey in large batches and selling it, they will knock on your door looking to collect taxes and fines for not following regulations. Lol! I would love to see you make your own still or buy one. They have them on Amazon. I am still happy with wine making and I am about to make mead for the first time. Whiskey is a long way off. Lol!
No, distillation without a license is illegal in the US. some states say it's legal, but.. federal law is still king. Trust me, I've researched this. Brewing is legal for personal use. Selling it without a permit is illegal. They won't knock on your door to collect taxes, they will arrest you.
@@michaelgutman4910 Well, the thing is, unless you changed your comment since then, and I don't believe you did, you both said the same thing, just differently and you joked in yours.
Now you need to try making bread with d 47
in your country but here in europe i only know just normal yeast
you can buy to supermarket
@@fukumoristar7176
Do you mean for your brew or bread?
@@mycrazylifewfawnlisette3582 for brew..making wine
star how'd it turn out? I made a batch w store yeast (haven't tried it yet) and I think the other guy was trying to be funny.
Hey now... That's thinking. A true scientist! For he's a jolly good fellow, For he's a jolly good fellow, For he's a jolly good fellow, and nobody can deny, and nobody can deny, and nobody can deny, For he's a jolly good feeellooowww! And nobody caaan deeeeenyyyyy!
I really appreciate you guys doing the tasting notes. its made this hobby way more approachable because I can get a good idea of what I will get as a first time brewer
Glad you enjoy it!
Man...y'all's videos make me extremely happy. Please don't stop making mead videos, and brewing videos in general. Lovin it!
You answered my question, I’m a believer in bread yeast now, thanks for the work.
Just to let you know I made an Ancient Orange mead with bread yeast- no off flavors and it reached 14.9%. Fantastic flavoured mead. I just started a Cyser this morning and am using bread yeast for that ( the same one you use ).
Just started brewing ciders at home a week ago. Your channel really helped give me the confidence to finally give it a go. Keep up the great videos!
Yeah me too, It's explained in a way that makes it so easy (as this guy said people like to overcomplicate things) . I have some cider bubbling away as we speak
Thank you for this series on bread yeast vs wine yeast.
I tend to gravitate towards using bread yeast because it’s easy to get and the types I have easy access to yield me good results and a surprisingly high ABV in my neck of the woods. Fleischman’s isn’t easy to get (I live outside the US) but the readily available are Dr. Oetker Instant yeast and Bruggeman Instant yeast. Despite their name they’re simple, active dry yeasts. Dr. Oetker consistently yields me an alcohol percentage of 10-12% easily, Bruggeman has no trouble going up to 15% and might go higher if I step feed. Daytime temp around 20°C and nighttime around 17-18°C, shut in one of my kitchen cabinets which would slow down the variations in temperature. No off-flavours to speak of with gentle de-gassing some time between days 4 and 7 of fermentation or, if I’m lazy, when racking over to a secondary vessel. Depends mostly if there’s a fruit cap or not, as I figure it kills two birds with one stone. I have to say this is with mead. I did get some 71B that just arrived... just in case I want to try a brew that.s a little more challenging or when I want to be certain of a higher alcohol content.
I’m considering starting a wine soon, something nice and fruity to have in summer. Picture sunset in rural Belgium, August heat of close to 30°C finally yielding to something more agreeable, the scent of something grilling and a plate of cubed Belgian Abbey-style cheese sitting on the deck table. Dogs and cat frolicking around in the grass.
Any suggestions? I realise this isn’t the most recent video but anyone’s input regarding this is much appreciated.
Good video. Bread yeast is not bad. I have an Oaked cherry wine in the fridge now that started in Feb. using bread yeast. It is wonderful! Glad to see some people showing some good side by sides with fleschmanns bread yeast.
Love that you also are in Florida. Winter Haven myself. Just started some fermenting myself. Kombucha, some wines with bread yeast, but not all the equipment yet.
FYI: Per the Scots, whom add Water OR Ice to their whiskey, you're drinking your whiskey/scotch exactly as you should. The Water or Ice added to a Scotch or Whiskey, half step off of each other, brings the olfactory senses to the forefront of your experience as well as brings certain flavors profiles and smoothness to the overall experience of imbibing the drink. If you would like there is an interesting film called The Angels Share that gives a modern explanation of this concept. Regardless of what Americans think YOU are drinking your drink the way YOU wish to and that is good enough.
Rex and Daniel from Whiskey Vault really sum up whiskey drinking nicely: The only right way to drink whiskey is to drink whiskey you like the way you like it.
@@mrwalter1049 I agree cheap and Canadian whiskey(least that we have in the usa) are mixer and nice whiskey gets to be on rocks
thank you so much for your very nice reply...God Bless
LOL Snooty buggers like that usually ARE wrong. Whatever they are criticizing...
I've long thought that the Frank Sinatra era tradition of Scotch and Soda gave whisky a bad name, and purists overreacted to that, disdaining anything in their whisky. We're slowly coming back to a more balanced approach these days.
I always use breadyeast. Everybody drinks untill they drop.
How do you know what the tolerance level (meaning fully saturated) of bread yeast is?
Mostly by experience. Fleischmanns is around 12% or so.
@@adamruben606 I've read another test online with apple juice, both 11%
I’ve used bread yeast and for me I was happy with the results
Thank you! I made ginger ale with bread yeast because I was going for soda. Got busy and it fermented. Thought the bread yeast was better. Glad to hear someone else say the same thing.
I've truly appreciated your videos, and I really enjoy your dynamic! One suggestion: It's hard to follow the sequence of these multi-video series (i.e. this one and others like the basic cider, the sparkling cider) in the UI on UA-cam. You might consider making this easier by adding links to each video from the full sequence in the description. It's entirely possible that I'm alone in this concern, but worth some consideration on your end to drive views. Thanks, and keep the videos coming!
We do try, but some older videos we havent added links to yet.
I’ve been using the fleischman’s and have been getting a consistent abv of between 14% and 15% abv in full on meads, have done melomels to hydromels to pepper meads. I actually like the bread compared to D-47. The fusels are way less noticeable with the bread yeast and matures much faster. Granted constantly introducing oxygen during the fermentation stage helps a lot.
Who knew you get so much fun out of watching other people drink?
Glad this popped up today! I was wanting to brew a spiced winter cider with unfiltered cider juice and using the bread yeast in my fridge.
I like the TRBOS part of your videos. It seems to capture that retro 60's TV programming feel.
according to one of the other channels I follow, the best whiskey is the one you enjoy drinking the way you enjoy drinking it. to heck with the naysayers. like water in your whiskey? Sure! Ice? have some! Soda? uh, yeah, ok, it's all good.
Couldn't have said it better myself, you magnificent bastard.
How long before Brian goes full Macho Man Randy Savage with his intros? “Oh yeah!”
LOL
Coffee!
IF this happens he is required to jump off the top rope and drop an elbow on The Red Bucket Of Sanitization.
He looks like the homebrew version of adam savage from myth busters
Peter Vella seems to be brewed for maximum footiness.
I am by no means a wine snob, I usually prefer cheap wines to what the experts call "the good stuff".
Hell, I enjoy a bottle of Wild Irish Rose now and then.
The only PV I tried tasted like bad light beer and feet.
Years latter I saw it has some sort of "New and Improved" badge on it.
If it had said "Now, taste less like feet!" I would have tried it.
Yes!
And yeah, my cranberry ferments end up stopping early. I should probably start using it as a secondary fermentation instead.
One of the 15 guys who disliked the video: REEEEEEE BREAD YEAST IS FOR BREAD! IM SO MAD.
Everyone else: Cool. Could help in a pinch!
Yep.
This video never gets old. I've got a stuck corn whiskey mash at the moment and have some fresh Redstar DADY Distiller's Active Dry Yeast and some yeast nutrients and yeast engerizer coming.
Hi. Enjoy your videos and am a subscriber. Im basically lazy and I have to keep this stuff simple. I ferment my cider (sometimes wine) in the pristine sterile container it came in. Add an amount of sugar I’ve experimented with over the years and add some Red Star Premier Blanc yeast. Very rarely hydrate the yeast but have never had a failure to begin bubbling. I use an airlock. When the bubbles get going I begin to count the large burps of air in my airlock. When it reaches more than 20 seconds between major burps about a week to ten days. I start thinking about capping and putting the concoction in the fridge. I may add some juice if I have any or the last of my outgoing batch lees and all into the new. I like my cider cold and bubbly. I have to burp the new batch everyday as it is still fermenting. I’m particularly fond of Motts 100 percent Apple Juice and Motts 100 percent Apple Cherry. Welch’s Concord grape wine I ferment until it stops and is dry and rack it several times. have just begun to use Red Star Premier Rouge and have contemplated using a hydrometer but haven’t gotten one yet and never felt Steri-San was important. But what ever still enjoy watching the videos and more complex stuff. Take care.
I'd like to see bread yeast versus EC1118. I'm a beginner doing half-gallons of fruit juice. The advice to beginners you see over and over is to either use bread yeast or to use
"real" yeast because it makes a better product. So you search for wine yeast on eBay and the first one listed is EC1118. You read the description and specs and end up feeling like there is nothing it doesn't do well. So now I'm the proud owner of 10 packets of EC1118. If I had it to do over, after watching your videos I'd be using bread yeast. I have 3 batches going so far: orange, grape and cranberry all with differing amounts of sugar. The thing with this hobby is the time involved. You make a decision and it's weeks or months before you can evaluate that decision. I may find I'm not patient enough.
We are inlikely to do that comparison, and here is why. Bread yeast is lower in tolerance than ec-1118 so the brews would be so different as to not be able to compare them. Ec-1118 is perfectly fine to use though. We do. Just expect a dry brew unless you really want super high abv. I prefer 10-12%, so we just pasteurize and backsweeten.
Great video :) Derica can sit so still, I thought the video froze, lol. :)
I really love your comparison... this is awesome
Woohoo! I am a new fan! A friend and I did two batches of Vikings Blood Mead! Now....we used D47.....We will degas and rack to a secondary after 2 weeks
Just wanted to say, I'm an (Don't want to say expert, so..) Intermediate Mead brewer. And just happened to accidentally find one of your older videos (One about a cyser you did). Anyways, You guys are awesome! I have thoroughly enjoyed the content I have seen so far, and you guys have my sub! Thanks for the "Work" you guys are doing!
After watching a bunch of your videos I've finally given Bread yeast a shot. Going to be racking this weekend. I'll let you know how it works out. Usually I use wine yeast.
I once used all purpose wine yeast to make boa buns (steamed buns), worked well. A good all purpose yeast that did everything well enough would be awesome!
thanks for the comparison video.
Of course!
All the lovely brewers commemts in here about bread yeast.. That's what i used for my first two gallons. They are bubbling away with strong bubbles every second and the comments have eased my mind over the use of it. Remote Slovak mountain village. Since I've ordered Mangrove Jacks mead yeast ready for the next batch.
Planning a beetroot and apple mead next. ❤
Being 1042 a little on the sweet side, the acidity must add a goodness to the brew!!!!!! I love how this came out very berry! Great job and I have my own experiment going with bread yeast and a simple apple juice and tea brew! Thank you for the wonderful video!!!!!!
I have been trying apple juice and cranberry juice about 50/50 and bread yeast and it comes out great
I Just Got Some Yeast For The First Time And 3 Different Drinks, Apple Juice, Grape Juice, And Strawberry. I put Banana slices and sugar in them and I hope it comes out good. GOOD VIDEO!!!
Whiskey translated into Irish is Uisce Beatha, meaning "water of life"💪💪🇮🇪🇮🇪
This makes the gael in me smile. Thanks for that wonderful fact ♥️
I've recently gotten back into winemaking after taking a several-year break. I use Fleischmann's bread yeast because it's readily available in the local grocery store . Recent brews have been Welch's white grape juice, Welch's red grape juice (I've yet to make Welch's concord grape juice), and store brand cranberry juice. Both the red grape and the cranberry juices are 10.76% ABV; the white grape juice is 10.5% ABV. I like the taste of all of the wines and will probably experiment with a wine yeast for the next round of brews. I did try brewing store brand apple juice and used bread yeast but, honestly, didn't care for the flavor - it tasted kind of medicinal without a lot of apple flavor. Can I assume that a wine yeast will make a differenmce? Thanks for the videos. You folks do a great job!
T's not really going to change it drastically. Some will compliment some flavors and they will have a higher alcohol tolerance in general. Most all yeast can make wine. They will all be in the same general range of flavor, it's the last 10-15% of change that comes from the yeast.
Thanks for the info...it's entirely possible I just don't like apple wine!lol I'm going tongive it one more go with wine yeast.
That's funny! "Footiness"? When I was new, I made an apple cyser that tasted like feet. Smelled alright, tasted like sweaty feet😬
The way you moved the D47 sample in so intentionally, then moved the Fleischmann jar to reveal its sample glass. Was cinematography. 3:05
Bourbon is Aqua Vite. Preach the good word my brotha!
I've actually only used bread yeast. No one has ever complained. And I'm always having to make more! Can seem to keep any of my mead or wine around! So now I'm making 3 gallons of mead for me and 4 gallons of grape wine for " them" and hopefully I'll have some left over.....
Brian, nice yeast comparison and the comments on Red Star. I've done a little experiment a while back with some ginger beer. I made 2 ginger bug starters, one wild on the root, and the other I added some 'fruit' turbo yeast. I understand the negative taste issues on using turbo yeast. But the fruit yeast turbo is milder and mellows out with age. I can drink my bread yeast wine or mead after racking and degassing. The fruit turbo needs age. I've stayed with the turbo ginger starter because I like it and it pressurizes much faster, a day sooner.
Well I received a couple bottles of 'spiked still water PURA STILL' Blackberry flavor. Their 4.5% alcohol, but to flat for my taste buds. I just bottled 6 litters and 3 pints of ginger beer that I had neglected getting done because my mother was dying. I had some extra ginger beer left over. I added about a scant teaspoon of natural sugar, dumped the spiked water into a pint soda bottle and added a little over an ounce of the ginger beer in, screwed the cap down tight. Next morning it was showing signs of pressurizing. Today it has bubbles on the sides and starting to settle. So it should be ready to chill tomorrow. I had doubts because of the 4.5% and not much dilution, but it's doing it. Might taste weird with a blackberry ginger combo.
Have you thought about making a higher alcohol ginger beer so it's more beer than soda pop?
Higher than what? Mine is like 5%, which is about the same as beer.
@@CitySteadingBrews After rewatching your ginger beer videos, my last batch should be similar. I've watched to many ginger beer videos and their running together in my mind. But 10% would save on the gin I spike mine with, yeah I'd still add the gin. I just had 2 pints of the new stuff that fermented longer than the ginger bug method and it went about 10 days before bottling. Your method is fine and It can ferment longer to get the higher content if I'm not mistaken.
@@Alwis-Haph-Rytte Sounds like you could have used something like a Soda Stream machine, there are several brands on the market and some will carbonate anything, so if something is a bit flat, you have a fix. Just a thought.
Can do. I made my 1st artisan no-knead loaf since yesterday, baked it today. With a pat of real salted butter this makes store-bought sliced bread taste like artificial wanna-be pretend bread. Next time I'm adding wheat germ and minced figs. This brings me to my question: Can you show us some fig and/or date wines? Please?
We just did date wine a couole weeks ago.
I have been trying the RedStar yeast products. Everything I have made with it has a footie smell. Have you used this? I would love to see a comparison video Lalvin VS RedStar... Love the channel!
I want to start making wine . I been using wine yeast. The title of brand is lalvin. Me personally I like a stronger wine . I been doing it old school ways . I just want to find out how to make strong wine . You guys make me have good time thank you all , you are awesome. Keep up the goods
How strong is strong? What % are you looking for?
Honestly, your comment confuses me a little. You say you want to start making wine but with the rest of what you said, you've already been doing so.
If you don't already have one, you should get a tshirt that says "That's my story and I'm sticking to it"
Will it include a rune stick?
Brian, ya don't have to worry about who goes first. I think we all know Derica is in charge ;)
My first attempt at mead consisted of 2 identical 1 gallon musts, which included your suggested "tea" (tea, some raisins, and orange zest). Used Fleischmann's in one and EC-1118 in the other, we feel the bread yeast produced a much "nicer" mead, the EC-1118 is harsh, sharp, rough whereas the bread yeast is smoother and more mellow. I tend to barrel through the first few sips of the EC-1118 brew after which I seem to acclimate to it and the rest is not so bad. The EC-1118 ABV is 13.5 the bread is 10.3 which might explain a bit of the difference in the feel also. Looking forward to comparative batches between Fleischmann's and the newly acquired D-47.
Side note, since it is not unusual to use a strong yeast such as EC-1118 to kick off stalled fermentations, can yeasts types be intentionally combined, ex: 1/2 Fleischmann's and 1/2 D-47 hoping to improve on the flavor profile with the Fleischmann's while benefiting from the flocculation ability and ABV boost of the D-47. Came to mind after starting a white grape juice wine with Fleischmann's that did not take off very well, tossed in some EC-1118 which kicked in and fermented out well. The results had a distinct muscadine flavor very similar to some of the locally produced commercial muscadine wines, had good ABV kick, and it cleared quite well, guessing because of the EC-1118 flocculation properties.
D47 seems to have a cleaner or sharper or dryer taste, but only slightly. Perhaps your choice is influenced by what you're choosing to make your drink from. This was a useful video. Thanks.
I make Cranberry juice and Pink Cranberry juice (with added Cranberry juice for color) often and use one of the following yeasts depending on what I have on hand: Red Star brand Premier Cuvee, Premier Blanc, or EC-1118. Might try bread yeast as I have a bunch of it.
I have literally never used bread yeast. My early training - and I've been doing this on and off thirty years - has ingrained in my belief system to never use bread yeast. But when I make bread (with Fleishman over red star) if I don't eat it sooner it will start to smell like something you could distill. Because of you, may just have to try it.
I don't use it all the time. I prefer commercial yeasts for 90% of my brewing, but it does a decent job, depending on what you're looking for.
Absolutely love your videos
Love it I got 2 Rec.Pes. I use Bread Yest 5 Gal is 1 Pack but it's 300 Year Old Rp. Other is Paw Paw
I plan on getting some yeast from the store! WOW
Good morning Brian and Derica. I don't mind your ramblings.
Would cold crashing the bread yeast wine improve the clarity?
There's nothing to improve this time. They were both totally clear.
Cold crashing can help clear beer and wine. Usually sooner than later. In the fridge below 40-F works for me. Leave it for at least a week. If wine degas it best that you can before cold crashing.
Sorry,,,,It's all right ,,,I got sidetracked ,,,I'd never have no luck with d47,, not even with a sugar wash with plenty of nutrients... You have better luck with your fleischmann's bread yeast ,,and 1118..... Keep up the good work y'all excellent job
Great video!
Bread yeast gets a bad rap. Been using it for years with no complaints. 😁🥂
I thoroughly enjoy the elevator music, well done!
Hello my Florida friends just a couple of things 1 is I-24 started watching winemaking with bread yeast from Papa and also just moved from Lakeland to St Pete right now we're living on a small sailboat really looking forward to checking out all the little bars on breweries restaurants so much different than Polk County compared to Pinellas County all my best soon as we get the boat cleaned up properly it will start be making some bread yeast wine looking forward to it I'll let you know how it turns out all my best
Hello loved your videos.
Do you also make wine with fresh fruit rather than juice?
If you do or had then, could you please put the link.
Thank you!
We have several.
don't think I'm crazy but it'll help if you smelled your arm in-between when doing comparisons like these. some how using your own scent actually clears your pallet. just smell your arm for 5-10 seconds.
what other off-the-shelf juice would you use to make alcoholic beverage using bread yeast?
Anything without preservatives
Love to see this done with a classic mead
i have a crazy question for you the master ;) . Have you every done types of sugar testing for example : palm sugar vs brown sugar and is palm sugar even useable ( I ask because I have a good source if I want it, at a good price $ 0 ) . your videos are the best, I’ve tried many always with great success
In beer what does baker's yeast compare too? Does it impart any funk?
I've used it in beer with no issues.
Just out of curiosity-Does it work the other way round. What if you were ready to bake bread and , oops, all out of Fleishman's. Would wine yeast work?
I like all the brews with my safinstant yeast so far. I love making bread as well so I got 3 2lb bags of it on amzn for a great price and it stores beautifully and makes amazing bread😊
I don't know about wisky, but here in missouri we can legally make up to 200 gallons of moonshine a year for personal use. There are alot of backwoods sellers here even though they aren't supposed to sell it. There is even homemade fruit moonshine sold in liquor stores here.
Yup just do not tell the Feds. They will still arrest you! Seriously.
Some states have laws like that.
I'm making some rose peddle wine...and I was tworn between the D47 and the fleishmanns yeast..
Very impressive, good stuff! I've never done any brewing, I'd love to do it.. So, forgive this amateur question; did you go through all that adding yeast nutrition, Campden tablets etc. or you just left at adding the yeast and plonking the airlocks on? Also how do you manage the temperature thing in Florida as it's hot and humid!
We don’t add anything you didn’t see in the video. I keep my brews in the house. AC is a thing in FL!
Good set of videos
very informative vid... thanks for the info.
I made store bought grape juice wine, and apple juice wine. They both finished at about 14% abv with fleichmann's yeast. Although, the grape wine didn't come out as dry. Maybe next time I will try d47 with the apple juice, or maybe a yeast specifically for cider??? 🤔
It's more about how much sugars there were in each juice as to where they end up.
Okay, so.
I set this fermentation up on 10/04. I just tasted it today(10/31) and I am BLOWN. AWAY.
Instead of fully cranberry juice I used 100% juice ocean spray apple/pear/grape and cranberry blend(purchasing accident)
Granted I know nothing about wine but it's very complex, very floral, very light bodied. Absolutely lovely to drink.
That said, I've racked it off the lees and I'm wondering if I can top it up with more juice to get rid of head room in "secondary"?
If you add more juice it could ferment again… best to use sanitized marbles if needed.
@@CitySteadingBrews ah. Good idea. Just ordered some glass marbles on Amazon. Is this a wine that's great drunk young or does it benefit from aging?
Thanks for your video...I learn a lot from that..
Love u too
I've used bred yeast and ended with an 13.5 ABV mead regularly, and on exceptions an 16%ABV...
That's gona end at 5% it's a flat lie to me...
With bread yeast, I ended up with 2.5 inches of lees, and lager yeast left barely a quarter inch. Bread yeast just takes long to settle.
If you was making a more complex wine, with more different ingredients, would the wine yeast beat out the bread yeast? It sounds like the bread yeast added a dimension to the wine while the wine yeast pointed out what was in it.
Every brew is unique… so yeast plays a part each time and could have different results.
I wonder if something is wrong with y hydrometer because it barely ever sinks into the drink. I can taste alcohol aplenty but, It gets me a reading of... minus 10% ?!?
Are you sure it measures specific gravity? There are different kind of hydrometers.
An answer as to what exactly happened after, even though it's been two years, would ve awesome. Too many people in this channel's community leave me curious as hell. That's what I get for reading old comments I guess. lol
Very good, u can give the pro n cons for both yeast
Please repeat this test with grape juice. I would like to see what they would do on a juice that doesn’t fight back.
Cranberry is hard to ferment. I will never make cranberry wine again especially the cranberry blends with cherry and apple
We might.
Please do!
Hi have you try using coffee honey or cashewnut honey? Thank you
I Like your video.
Regards
Timothy
Indonesia
Never did, but I'd love to.
City Steading Brews i will try next weeks base on your technique
What a coincidence, I bottled my 1st batch of cranberry wine today, (using lalvin ec 1118) tastes like hard cranberry sauce. Sweet, but tart, with a nice clean finish. :) Oh, and zero foot 😆
I've made a couple now with bread yeast and I have like all of them so far. I'm planning on doing a test making a 5-gallon batch and splitting it into a bunch of half gallons and using a different yeast for each one, three of them are probably going to be different bread yeasts. I just got to get the honey first
Have you thought about using the yeast from a brew to make bread?
Love your videos, I am trying to work up the nerve to Brew my first Mead. I am wanting a sweet mead w/o fruit to start with. Eventually I want to make a sweet mead with Juniper berries and call it Helgan Mead Lol.
What are your favourite beers? Mine is an IPA made in Ontario called Ransack the Universe brewed by Collective Arts.
My porter is pretty much my favorite. Our barley wine is good too.
I actually like videos of Brian blabbering lol I have a sleep playlist of y'all's videos I put one one to go to sleep every day
I am Italian and Fleischmann's cannot be found here. Can I use any instant dry bread yeast? Thank you.
You can but the results will vary.
Im not nagging but if you use ground coffee in between smelling it will clense your pallet and give you a better smell and taste compare. Love the Videos keep them comming
Never heard that one, but makes sense!
That's a good trick for perfume just some coffee beans in a shot glasses perfect
They have some coffee beans out to cleanse your pallet where I used to buy burning oils and incense. Def. works.
I have used bread yeast in in mead, and find that it adds a bit of a creamy flavor profile to it. I do have to use a clarified to get it out of suspension but the flavor that it adds is great and most often than not, the ABC is consistently around 14%
ABC?
My limited experiences over the last few generations......bread yeast (red star or other) for beers and wines have incredible consistency year to year......With some made by Ol' Time Homesteaders.....that would cry "Distillation" ....kinda syrup...yet warms all the way down....Damn Fine on a cool Nov Day..........yet it is just "wine".....
i love her shirt.....
by bread yeast...are you talking about fleischmanns yeast? interesting comparison
Yes :)
Pure distilled water for the ice in your drinks, right?
Sure? I use RO water.
I've been using bread yeast so far (I'm a beginner) to make wine, with great results. I've been thinking of experimenting with different yeasts. Maybe I don't have to after seeing this video.
I believe you can make whisky, legally, for your own use in small batches. Check local laws. Just don't try to sell it. If the "Revinuers" find out you're making whiskey in large batches and selling it, they will knock on your door looking to collect taxes and fines for not following regulations. Lol! I would love to see you make your own still or buy one. They have them on Amazon. I am still happy with wine making and I am about to make mead for the first time. Whiskey is a long way off. Lol!
No, distillation without a license is illegal in the US. some states say it's legal, but.. federal law is still king. Trust me, I've researched this. Brewing is legal for personal use. Selling it without a permit is illegal. They won't knock on your door to collect taxes, they will arrest you.
@@CitySteadingBrews
Thank you. You saved me time in the Pokey.
@@michaelgutman4910 Well, the thing is, unless you changed your comment since then, and I don't believe you did, you both said the same thing, just differently and you joked in yours.
@@Kerosene.Dreams
Thank you for your comment. I am often complimented on my sense of humor. 😃
@@michaelgutman4910 In this world, Mister, a sense of humor is sorely needed. Mine is often dry and dark. Keep on keeping on, good Sir.
Today on City Steading: Brian dies a little more inside because of trbos.