YEAST for Mead, Wine, Cider and Beer -CSB UnPasteurized
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- Опубліковано 12 сер 2023
- Let's talk about yeast for making mead, wine, cider and beer. Sure, we go off on tangents, but, this episode is mostly about yeast. Characteristics you need to know. Things you are curious about. Yeast is actually a very complex and deep topic, but we try to give a good overview of what to look for in YOUR yeast selections!
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You might have hit on the reason of why they don’t put the alcohol tolerance on the packets. The yeast companies might have got tired of people asking why their brew isn’t 18%.
Quite true.
Most of the places I buy yeast the store itself has a chart they have made but they are always sure state it as "Up to" and then list the high end.
To be fair...😜 Whiskey starts as a brew. As a distiller I love your vids. I started with beer, cider and mead. Still make them but like to push myself further. You guys are great 👍
Once you have the basics down, the sky's the limit. Sometimes you win sometimes not so much and sometimes you find you made something special. Good ep, thanks.
Got a basic mead here brewed with a 14% yeast, stalled at 10. After sitting at 1.040 for roughly 2 months I called it and it's now a 'sweet mead'. Bottled it today and is currently pasteurizing.
Great video. I'm fortunate to have a wine making store close by but you guys are still my number one source for information. Thanks for all your hard work.
Yeah, we have to study the proccess, not just watch videos, this is a guide, but result may change with different temperature, even, the kind of sugar were using. I love this channel because they teachs the process and the base, not just a formula or recipe! congrat and thanks Derica and Brian!
Full disclosure a relative newbie here. Great info but I think one of the biggest things someone can do is make some basic ciders or meads with different yeast. This is what I did after trying EC-1118 and both my wife and I hated the results and we ended up dumping a few batches because they lacked flavor (it almost striped the flavor) and had a nasty off taste. I know I should have asked how to fix it before dumping it. So, what we did is try 3 different yeasts with the same apple juice(Kirkland). It is surprising how different they all turned out. This helped us decide what yeast to use for our current 2 brews. One being a cyser with amburana and the second being a spiced cider. Additionally, we are trying two more yeast experiments. This may be a good idea for a video. Take your top 5 yeast you use and just use apple juice and then describe the flavor profiles after they are done and what they may go good with. I think it will surprise a lot of people on how different they are.
Love your content, I used to make sourdough at home, I made my sourdough culture from scratch, from distilled water and wholemeal flour, I made bread for over a year, 2 loaves a week, never thought to use my starter to make wine 🤣😍 I now want a spiced apple mead 😍
Great video guys! I am new to mead and wine making. I just started a couple of weeks ago. I have been researching the subject for a few months now, I like to know what I am getting into. Your videos have been some of the best information. I really enjoy how you show everything even when you run into problems. Then show how to resolve it. So now I have a traditional mead and a pineapple mead fermenting away. Thanks for all the content you put out I really think it has helped put me ahead of the curve for a beginner. ❤
Awesome! Happy to help!
Thanks for the video. Once again, very informative.
When Derica poured herself the pomegranate chocolate, I poured myself my pomegranate chocolate. I didn't care for the astringency when I made it, so I ended up backsweetening with honey to 1.036 and added 2 pounds of cherries to it. It's still a little astringent, but it's delicious AF. I just had to correct a whole bunch of typos, don't know how that happened.
Next time I make a pomegranate wine, Imma make it 1 part pom, and 3 parts cherry.
I have so many typos…. But yes, that was a good wine!
@@CitySteadingBrews I gotta make more. So yummilicious.
Hahaha...I actually had to pause and pee.😂
I love these videos, information AND entertainment!
Glad to hear it!
Holy shit, a MEGO Spock! I knew you two were wonderful but that takes it over the top. Thank you for your work.
The instructions that came with my hydrometer said to take a reading before you add the yeast. That might be why people argue about it. I do it either way. Y'all are awesome. And thanks for all the content
21:53. This is a smart ass comment about making...with bread yeast. 😂 love the channel. Learning so much from the two of you.
New to this. I have learned soooooo much from your videos and hard work. I finally did a respectable cider after several failed attempts, I shouldn’t say failed but lack of readings and proper back sweetening and carbonation. Hydrometer I found is a key piece and writing shit down. Great stuff from you two. 🙌
Thanks for the info guys!
Love you guys. Thank you for your conversation and knowledge😘
Well I guess that I'm the new kid on the block to this. found your channel by accident on the "Video Feed" on the righthand side. Playing around on making root beer and creame sodas Saw your video on easy way to make blueberry cider. Perked my interest cuz it's over 50 minutes long I too can put things together in my head and have a good idea of what it's going to taste like and I love to research cuz of my culinary background...
Let me introduce myself. My name is John Wall (not the B-ball player) I'm a nutrition chef (Retired) of our regional medical center of the last ten years before retiring So I've made a few things in my days lol! Been playing with fermenting for the last 5 or 6 years from sauerkraut to greek yogurts and such.
Playing around with root beer I used regular old bread yeast added some powdered vanilla bean, powdered honey, powdered molasses and a hint of powdered liquid smoke to give it a lil complexity of flavor. DAMN! Question? Are you supposed to catch a buzz after one beer that's only been fermenting for about 60 hours at 76ish degrees in a airlock jar. Hmmmm, going to have a lot of fun playing with this new field I stumbled upon lol!
As always very entertaining and informitive. Thanks!!!
I’m in Florida too ! Good temps year round to brew. Been brewing since ‘89. I do it all, beer, wine & ciders. Planted about 10 different fruit trees years ago on my property just to have access to seasonal fruits for brewing. I enjoy your channel and if you are close would be cool to confir and just get a buzz tasting ea others makings.
Thanks for doing these videos, ive been watching them for couple weeks now and learning as much as i can. I now feel comfortable with trying to brew some cider and ordered the equipment last night to give it a go. I will let you know how it turns out or if i need help. Thanks
Hey thought id give you an update on the basic mead i made a month or so ago. I ended up stabilizing and sweetening it and it was great. Ive also made a mixed berry mead and made the recipe myself after watching lots of your fruity meads and it is also good as a green mead at quite a bit lower fg. So id like to say thanks for helping give me the tools without the experience to make a decent mead with little to no experience
I use car analogies all the time at work, as most people drive.
"My car has a 10 gallon tank, and I get 30 miles to the gallon, therefore I drove 300 miles (even though I only filled up to one gallon of gas)"
Great point on the bad packet of yeast. One of my earliest brews stalled (after barely starting)with champagne yeast. I added another half packet from a new pack and wound up with a 22% ABV that tasted like rubbing alcohol! That was also a good lesson in paying closer attention to the starting gravity of musts. Taking a reading immediately after adding the yeast just seems to make a mess of the hydrometer and tube.
Ec-1118 ? Lol I had my first try hit that also didn't realize I had to think about the sauger in the grapes... and the hole bucket was wine grapes and sauger. I thought mabey it was a wild yeast that got me there ? Lol don't know 😅
If you have a Sprouts market near you, I have been buying their sparkling lemonade. It comes in swingtop bottles for 5-6 dollars a bottle depends on sales or coupons. This is cheaper than buying empty swingtop bottles. Love you guys and thanks again!
We get the Aldi ones. $3 a bottle. Best bottles ever.
I have tried Kveik Voss for mead. I fermented at high temperatures in my backyard and attic. The result was a citrusy/lemon flavor with no citrus in the brew.
Best part of it is it works at just about any temperature you throw at it, within reason.
But you guys do what you want, you’re great as you are.
We will try it sometime but… we just don’t need to ferment at those temps :)
Simplicity is perfection. wine grapes +smashing +Bucket +time = wine 🍷 ❤
This is the best brewing channel. Scotch and ginger ale go good together. My 3 gallon batch of banana wine from your recipe is still fermenting after racking it into 3 four liter wine jugs and adding 2 lbs. of sugar evenly a week ago. I started it 4/25/2023. Going to back sweeten one to 1.010, one to 1.015 and one to 1.020 to Sp. Gr. when it stops fermenting so it taste like a banana brandy/wine.
Scotch and ginger ale are one of my favorites!
Let some of that banana wine age and it going to be something really special !!! Good job ! Just had a glass of mine aged one year and it was incredible.
Love your videos! Thank you for sharing your experience
Thanks for watching!
Case in point about the difference in yeasts:
WB-06. Clove at lower temps. Banana at higher temps. Will wipe out ALL sugar in a brew.
Voss Kveik: Citrus esters at higher temps meaning 90-100+. Needs extra nutrients to ferment so extreme
71B: it can convert Malic Acid into more alcohol.
Well… 71v doesn’t really convert malic acid to alcohol, it just breaks it down. And yeast are strange beasts to be sure. So many variables!
Great video as always 👍 ,lol so hard at the podcast style long format but enjoyed it .the only thing I can add would be stressed yeast will produce more fusel oils/alchol which are the bad kind for drinking and the off esters so the right choice of yeast and conditions make a huge difference! I've learned the hard way .....😅
Derica I am your biggest fan. Love the braids and the glasses 😊😊❤❤...
You're so cool and silly😅😅
As far as yeast hydration goes, the first time a new batch is used, I take a sample of the must, pour it into a test container, make sure it's around 30C and then add yeast. Generally it doesn't take long before I see activity - 10 to 15 mins should do it. Once I'm confident the batch is viable, I pitch it dry going forward. I test each new batch of yeast.
I have never hydrated my yeast when brewing. However, I did get our local brew-group to do it when I got them started making your Viking’s Blood recipe.
Why?
The yeast was 2 years past it’s best-by date, so I wanted to make sure it was viable. We hydrated it but got little to no activity. We pitched it anyway, with the thought that if it didn’t take off, we could re-pitch some EC-1118 as a backstop.
Well, within 3 days everyone had very active ferments going.
71Beast, you truly are a Beast. Even 2 years past date and it was good to go. 2 weeks later and everyone’s brews have gone dry already.
Very helpful podcast. Do you publish a list of your recommended yeasts for the different types of fermentation? And yes, I've used bread yeast to rescue a mead where my D47 was DOA (all ten packets- I suspect they got overheated in summer transit). Fleicshmann's got me to ~14%. Your recipes have always been winners either directly or as a strong basis for my own (small) variations as I learn. Keep up the great work!
Here’s a suggestion for you. I used to Travel to southern China a lot. A popular summer time drink there was an iced honey citrus jasmine tea. Jasmine tea sweetened with honey and some varieties of citrus fruit juice splashed in. Might be in interesting flavor profile for a unique mead. Should try it carbonated.
You have fine scottish whiskey and Spoc.... i think we know who your mascot should be...Scotty!
LOL, if I can get one!
You two are amazing.
Thanks!
Your videos always cheer me up and our new dog is looking around the kitchen trying to find the animal that keeps on making that squeaky noise 😊😅😂
I'm having a glass of Brians's sweet red wine that I let go dry(which is really good btw) I am a long-time viewer of this channel and I have learned so much I have made wine and mead wrong for so long it's unreal even after I straightened out my brewing technique I still learn from just about every video this channel produces thank you from the bottom of my heart
That’s awesome, thank you and glad we could assist!
Love this channel the most on youtube. What id like to see is you inviting someone who is a wine expert (who isn't too much of a snob...) and try out some meads and see their opinion. Cheers!
I have yet to meet or see an actual wine expert who isn't influenced by the price or reputation of a wine, lol.
@CitySteadingBrews Ardbeg is nice but I love Highland Park.
And thank you for helping me get started by using your videos :-)
Nice sound! Don't know if the mic's are new, but it's like you are sitting next to me in the room. lol Great info!! The only way to learn and improve our brewing is to first make a delicious mess!
Those mics are just for this type of video :)
28:14: Did they discuss the difference between a yeast *starter* and pitching dry? I'd be very curious about that. I have found yeast starters to be extremely successful in beers. As a brewer, the sooner fermentation starts the better. (You don't want wort/must sitting around available for a stronger yeast/microbe looking for "food" to eat and multiply.) For *wine/mead* are yeast *starters* better than pitching dry? Very interested. Many thanks for this video.
I love you guys ❤
23:44 Derika wins the nerd award! 😜
Where I live (Montreal, Canada) it's easy to find Lallemand products (they have their headquarters in the city), but even then, for quantities suitable for home-brewing, I can only easily get K1-V1116 and EC-1118 and some ale yeasts. In the past, I managed to order 71B and 47D online, but they were pretty expensive and that's the issue with most others yeasts like Red Star: I can order them, but they cost (with shipping) about 10 times as much.
Some day, I would like to try fermenting the exact same must with different yeasts to be able to compare their fermentation characteristics and the end result.
I was going to make a smart ass comment but I’ll abstain from it lol. I love you guys
I used to hydrate my yeast and I used to follow the TOSNA 3.0 staggered nutrient addition schedule... and nothing against it but it's just so much extra work. These days I dry pitch yeast and front load my nutrients and I've been happy with the results.
Yup. I hear this a lot.
I am guessing that the month you only run the air-conditioner 28 days is February.
I just bottled my first wine yesterday. 3 gallons of watermelon at about 15.5%. I got 7 bottles back sweetened with allulose and are in the bomb shelter to try to carbonate. We pasurized 1 gallon to back sweeten with pure sugar.
Thank you for the videos and the motivation to join the hobby!
We use the heat a few times a year :)
I just bought some 100% black cherry juice and an organic vanilla bean. I’m thinking black cherry vanilla will be a nice wine hopefully. But I do know for a fact! that if I add 18% sugar to my must, then I shall get 18% alcohol… just kidding 🤣 love you guys 😁
I now have 3 brews on the go...apple cider--OG 1.046; cranberry wine--OG 1.050; traditional mead--OG 1.070. Used Lalvin EC 1118 in all; fortified the wine and mead with your black tea tisane (black tea, orange peel, raisins). Will keep you posted as to how they turn out.
I love your show and how intelligently you explain things. Don't worry about the tiny percent of angry dopes!
I found a use for the one pound package of bread yeast that I bought back in 2020. I use it as a booster (i.e, food for the existing yeast) when one of my brews looks like it has stalled. I know, I'm still making mead. :-) Thanks for the great and informative video, as always!
It can work for that in some cases for sure.
brian - as you've said "oh yes" find yourself a captain jean luc picard action figure for your mascot. love you both and thank you for everything you've taught me.
Great video; both educational and entertaining. And bonus, we got to hear Derica do her Spock impression!
The one thing I was hoping to hear about was "attenuation". I know this is normally a "beer and ale" yeast topic but it's also one on which I'm still confused. I also wonder if this might have something to do with how well some brews carbonate verses others with different yeasts. I wonder what you guys thought about this topic.
I can do some work on that.
@@CitySteadingBrews Cool! I look forward to that. You guys are awesome!
Ardbeg Wee Beastie is also my go-to but I do prefer its price as well.
There is one way that adding yeast before you take a gravity reading will affect it, and that is if you have a very small, perhaps one gallon batch, and you hydrate your yeast in a lot if water, perhaps 2 cups, then your hydrated yeast will dilute your must lowering the reading. In that case, better to take the reading after adding yeast.
That's more about the liquid for hydrating than the yeast though.
I am going to attempt a Litchi wine!
You should too!
New to brewing and you two have been so helpful I probably wouldn't be doing as good without you but I'm thinking of trying my first 5gal batch do I use more yeast and fermento then my 1gal batch I'm currently using a whole pack of 71b and half a teaspoon for fermento O
Use a whole packet of 71B. I use a scale for Fermaid O. I don't trust teaspoons for that. For 5 gallons, you need about 21g of Fermaid O.
Hi brian and derica.
I was wondering if i have say 1 gallon of 14% mead that iv stabilised and i add half pound of honey to backsweeten would that half pound lower my ABV atall
Technically yes, but not by very much. Like less than half a percent probably.
Bulldog High Alcohol yeast and nutrient. All in one packet 28g. Seller claims 21%..
The Rhubarb pulled 15% in 3 weeks and had to be in the sink for two days it was so over active. Same with the Saffron but predicting this I saved the day and the Saffron. I'm nursing a hangover from my ginger mead currently. Gave out a bottle for a buddies B'day feeling very smug and killed two bottles.
I'm not a huge fan of turbo style yeasts myself. They tend to not really add a lot of flavors.
@@CitySteadingBrewsThat cinnamon Methlegin was bread yeast. I'm yet to try the turbo yeast pitches.
Question! I started a mead with added syrup, acid blend, nutrient, and Lalvin 71B. After a day or two it didn't seem like anything was happening. So I tried adding more yeast, made sure I pitched it correctly in warm water with nutrient. I also tossed a handful of raisins in there (the brand you recommend because no sorbates etc) and immediately realized my mistake, because I didn't ensure any WILD yeast was killed off. And now I see evidence that fermentation has started. So my question is, how do I know if it's the Lalvin or wild yeast on the honey or raisins that is taking over? Not that I'm too worried about it either way
It’s not the wild yeast. They get crowded out by any commercial yeast. We never kill off the wild yeast before brewing. You’re fine. What is “added syrup”
hi there thanks for the video I have a plot on a allotment with apple trees and I wanted to harvest them and try to make my very first cider do you have any tips wen it comes to using fresh apples . also do you have a step by step video showing how to make a cider I wanted to use sugar in it and Lalvin EC-1118 yeast thank you fir your time
Well, I know you need a chipper and a lot of patience. That’s why we normally use juice. No need for sugar in a cider. ua-cam.com/video/AVbhMldO0DI/v-deo.htmlsi=9iNDY2JRMaSvXHVi
Quick question about fortification: What is the formula to figure out the added ABV from using a maceration?
I'm asking because I've had these cacao nibs steeping in 2 ounces of Amaretto for many months. The cherry cordial wine *will* happen.
It's the same as what we always do. (Parts of liquid A X ABV%)+ (Parts of liquid B X ABV%) divided by total volume = ABV
@@CitySteadingBrews Thank you. I've been a bit muddle-headed today, and forgot about that formula. Glad you're here to help us understand the good stuff.
I seen you used to use s04 yeast in some of your brews. A cleaner fermentation can be found with s05. Cheers 😀 👍
Erm... that is debatable. I have used both and s04 is a champ.
I hava a apple cider with safeale-05 yeast currently going, will add spices like your spiced apple cider, added some brown sugar to up the abv and add some caramel-ish flavour. I hope to get a 10% ABV or above.
Used plenty of different yeasts...i always go back to the Lalvin 47. Does what i need. Consistently tops out right at 14.5/15%. Really don't need an ABV higher than that in a wine or mead.
There's nothing wrong with that!
So can you mix yeasts? Like start with flieshins fast active yeast and then in second ferm' use -1118, (excuse spelling lol) would it have a unique effect?
Not sure it would work like you expect. Better to just use ec-1118 if that's the end result you want.
will you make a video about malting your own grains? Not sure if that's something you're even into but just thought I'd ask. Also, do you know anyone who is great with grape vine care, that might give suggestions on the design of a trellis, if I send them some photos?. They're all up in the 'canopy' of some young tress and I want to lower them at the end of the season, but they still need to be high in order to reach sunlight.
We likely won’t be malting grains. We rarely make beer.
A question I have had for you at the same time I thought there was no format for this question is, with some background info. When I have grown plants taken seeds often enough the seeds will acclimate to my area, situation more. Have you taken leases from a previous delicious brew and used that for the next brew? If you have can you offer me a link? Or might you want to try that?
We tried a few times and the results were very inconsistent for us.
I'm currently making my first mead with mango. And its currently still in its first fermentation. I only added mango to this mead But I was thinking about adding some mango juice/pure to the secondary and try to get more of a mango taste. Will this work?
Yes, it should work.
Have you tried to wash and save yeast from a wine batch. I have heard of washing yeast from beer or a liquor wort by letting the yeast at the bottom of the ferment settle in jars in the fridge then condense it into a larger jar mixed with distilled water 2 to 4 times over in the fridge(cold crash). I hear the yeast saving this way lasts 1 to 2 months. But If you have to wait longer why not feed the yeast some sugar and rewash in time for adding to a new brew?
We tried it years ago. Did not find it simple or effective.
What really annoys me is information I've read on bread yeast used in home brewing. I read lots of comments that say "you can use bread yeast but it'll top out at 10% abv". We've done 6 brews with bread yeast and the lowest abv was 12% (mead) the highest was 14% (grape juice wine)! All with no additional yeast nutrient pitched.
Yup. A lot of people spew about things they have never tried.
Similar experience here. The baker’s yeast I can get most easily is called Bruggeman (a Belgian brand) and it gets me 12-14% alcohol. Highest I’ve known it to go was 14.8%. I guess that yeast likes my ingredients and the brewing conditions of my home. Good floculation as it is barely more whispy than several types of brewer’s yeast I use. And no ‘yeasty’ or ’bready’ flavour.
It’s all about context. What are your other ingredients? How much nutrient does your batch have? What temperature do you brew at? What are the general conditions in your brewing space? Which baker’s yeast do you use?
I have a suggestion mainly cause I'm curious and also partly cause I get asked the same question a lot. Is there a way to remove the alcohol once the mead is done?
I have a few friends who would love to taste my meads BUT either due to there religious believe or cause of there past they don't drink alcohol at all.
so I was wondering if its possible to remove the alcohol from my meads?
Not really no.
So from my understanding you dont have much issue with your meads keeping them in a room where you keep your house at 75-77 degrees? I ask because i started off with ciders and when i started out from what i understood it was best to keep the temp at high 60s(68-70). So i bought a keggerator to temp control my active ferments. But i havent been able to active ferment because ive been storing my last batch of mead to age it in the keggerator. I live in the desert so i keep my home at 75-77 using ac throughout the year. Also from this video and recent one from my understanding is 71b can handlr 75-77? If so i know my new yeast. I know my local shops have it.
Yes. We don’t adjust house temp for our brews. 75-77f is where everything is kept.
Good Bejesus! I just racked my mead to get it off of the Halo peels! (Pith and all, so 😛) and I dinner gravity test, and it went from 1.110 to 0.998- .999...
I hope I have enough honey to backsweetening enough to make it taste right now, it's Strong 😢 and Nasty 😞
I DID a gravity test! This phone is breaking!
Hi, I'm new to making mead and have watched a couple of your videos. Would you still suggest Fleischmann's Active Dry Yeast? and if so do you know the temp range? The starter kit I got used d47.
Use the d47. We suggest bread yeast if you have nothing else.
@@CitySteadingBrews Thank you! I have been really enjoying your content and learning a lot!
Question. I started my first ever batch of mead two days ago. I used 1kg of honey and 4 liters of water and a cup of black tea but that water was apart of the 4 liters. I took a hydrometer reading when it only had 3 liters of water and then added another litre on a whim and forgot to do a reading after that. Is there anything i can do math wise to be able to get an accurate starting reading after the fact?
It's most likely 3/4 of the original reading. Approximately.
I'm so old fastioned I use the same yeast for brewing as I use for bread. I mean we was once made without adding any at all (natural yeast from using the same mixing stick for decades) so a pack of that instant yeast you buy for bread works fine for beer and wine. Im happy with my wine and beer being 5-6% at best. I think I hit 9% once but I was testing the limits.
We get 12 off bread yeast.
well I guess ill add more sugars and see what I get. realy only wine twice now so I could be off but with beer I aim for dry and only 5-6%, I like a dry wine to so I'm diffinitly not useing enough sugar and time if I want higher. @@CitySteadingBrews
Sorry for the spam of comments but I’ve just got thinking when you mentioned sugars being sugars… can you use brown sugar or even molasses as a fermentable sugar? Kind of like a dark kilju
You can, but molasses is better a a flavorant than a fermentable. Tends to taste like it’s spelled.
@@CitySteadingBrews 🤣🤣 gotcha, thanks
I am going to make my first mead later today. I was wondering if you could use the purple flowers from a hosta plant. I have a massive amount of hostas on my property, and I know they are an edible flower.
I was thinking next year to try it but I wanted to get your opinions on the idea.
If edible… you can. I have absolutely no experience with them though!
I will try to remember to make a video of it.
So I just started my first mead and didn't use the hosta flowers. I only used water (spring water), honey and red star yeast. (not sure what kind. It was a green packet.) After doing some more research , I keep seeing people saying I need to add nutrients. Is that true? Do I really need it, and since my mead is now 28 hours old and fermenting (the air lock is moving), is it too late? Also, do I need to degass the mead and when?
I have a question what yeasts have a lower abv tolerance similar to bread yeast what is the best in your opinions
Us04.
I am loving this UnPasteurized non-podcast. Which is good because I hate podcasts.
In the UK its generally Youngs yeast, i did get Red Star champagne yeast from USA, so going to try that in a wine, as her indoors keeps moaning home brew wine it isnt dry enougth, ( I dont drink wine, so have to give it away, neighbours love me, free wine)
I’ll be honest Brian, seeing you drink Whisky, it’s nice to see you drinking something else good as well. Would love to see you do a video on your experience with Whisky! Maybe on your second channel?
Already did, lol.
@@CitySteadingBrewsCan you post the link??
We had a second channel and took it down years ago.
@@CitySteadingBrews would you be willing to do a talk about it again on your new channel where you impart your wisdom!?
Not really the scope of that channel, sorry.
This may not be the right forum for this, but I don't know what else to do. I've fermented several apple ciders with bread yeast and everything went great (6% ABV). I've tried three other recipes (mead, mojoto kilju, and peach wine) and all have developed a bad smell and taste after a week (14%-16% ABV). I used Red Star Premier Blanc in all three. The smell/taste is like a burnt medicine. Fully sanitized everything. Used filtered tap water. I'm going to try a different yeast (71B). Maybe there is a problem with my water and Premier Blanc. Those are the only two common factors. Any input would be welcome.
Doubt it's the yeast. Try aerating the must at the beginning and degas it every day by swirling with the airlock on. Sounds like stressed yeast to me. To be honest, the higher the potential abv, the more chance of yeast stress.
@@CitySteadingBrews that's probably it. I did degas daily but did not aerate much in the beginning. I'll give it a try. Thank you
As a comment to taking a gravity reading before or after adding yeast it makes no difference really, i found early on it was so i didn't forget to take one 😁.
I mostly use a floating digital hydrometer that reports every 15 min and unless it's a super active ferment there is little difference in the first few hours.
My mead now for example from pitching has gone up and down over 6 hours as it slowly comes up to temp and starts fermentation (33c to 35c) 1.094 > 1.112 then down to 1.962 over 6 hours with voss yeast.
The only thing I might disagree about is the interchanging of yeast. When it comes to making beer, only beer yeast is designed to consume the complex sugars the malt converts from starch. All yeast will start out with the simple sugars, which is usually why we can get blow outs. Then when move on to fructose in wine, mead and cider it tends to slow because the yeast work harder to consume. Although I a sure non-beer yeast might attempt to get those malt sugars, but beer yeast will exceed in beers. Perhaps a video to prove me correct or wrong is warranted.
While mostly true, it still makes a fine beer nonetheless.
The whole thing about having notes of flavors is the hardest thing to explain about coffees. No, it doesn't have oranges in it, but it does have citrus notes.
37:47 I would be willing to bet that even taking a gravity reading 1 hour after having pitched your yeast, you would get the exact same reading as if you had taken your measurement before adding the yeast. Sure, you can see some activity in less than an hour if the conditions are ideal, but it's the very beginning of fermentation and it won't significantly impact the sugar/alcohol concentrations.
I joined a couple of brew at home FB groups and seeing their methods has made me think of a suggestion. A few of them have said that pasturizing loses flavor vs chemical stabilizing. So could you do a double batch of something, pasturize one and chemically treat the other. Or is this something you have already done?
We did sort of: ua-cam.com/video/ALR-S3oKWjQ/v-deo.html. Not going to chemically stabilize. The difference compared to non-pasteurized was subtle and actually pleasing!
I have joined and left so many brewing FB groups. Too many people who don’t want to learn and instead just impress their (often wrong) ideas and gatekeep a hobby.
Question about pasteurization, do I need to pasteurize my mead of I plan on keeping it bottled and in a dark closet to age.
You need to pasteurize it if there is a chance of more fermentation occurring. For instance, you backsweetened it, or it wasn't finished fully when you bottled. If you don't pasteurize it at that point, it will continue to ferment and could explode the bottles. Darkness has nothing to do with it here.
Thank you
Yeast can’t read. Alcohol tolerance is, indeed, an expectation rather than a hard-and-fast rule. It may be more. It can very well end up being (a lot) less. It depends on too many factors.
Excellent video!
Thanks Edda :)
I have been doing ferments off and on for years, it is a living thing and it loves to work. I am working on a tea yeast right now, I used grapes and honey for my yeast feeding. I started it about two weeks ago. It is slower than raisins but raisins float, the fresh grapes sink. But if I don't continue to feed it, it will go flat, starve and probably mold, which has happened before. Had to through it out and start all over again. But I use it as a starer for other ferments. I do not want it to become wine or vinegar.
YOu do need a yeast, whether it's wild or commercial, but once they take off, you shouldn't have to keep adding more.
No, I feed the yeast, not add more yeast. @@CitySteadingBrews
love you, your great. may you live long and prosperous. take care, i toast to you two sweet people.
Thank you! You too!
What is the ideal temperature/conditions to store extra wine, mead after bottling?
Ideal? So many factors. Perfectly sealed, stable and “cool”. But our system works. We keep our house at 75-77f and never had an issue.
I always take a reading before addind yeast. Reason, i don't hydrate the yeast and i don't like the idea of leaving yeast stuck to the hydrometer and rinsing it away. It's a similar thing to thwacking the packet. I just hate to waste yeast.😏
4:58 I have been enterrested for a long time what you to have been talking about. Maybe you can tell me about how to submit my application for subscription
I enjoy a nice off the cuff podcast
Application for subscription?
You mentioned alcohol tolerance but do yeast have a sugar tolerance before they get stressed.... For example you made a brew previously it ran dry and was just to dry so you back sweetened it. Now you want to make same brew so you add the extra honey/sugar to run dry but to add extra swetness. Ie.... Made a 15%abv brew but added enough sugar for 25% so you get the extra sweetness. How would the yeast handle it. I know extreme in sweetness but it's just an example.
Yeah, generally go by the alcohol tolerance. If you use more fermentables than would produce that amount of alcohol, you could be stressing the yeast.