There's so much to learn from watching your guys's video.. The fact that it's obvious that you love what you do really just adds to the experience of your videos I'm so entertained and informed I just wanted to say thank you your videos are awesome You two have such a chemistry and such a coolness I wish you were my next door neighbor so I could come by and say hello how you doing.. anyway God bless you I really appreciate you guys Thanks for the great information and all the fun. ☺️
The clarity comment alone was worth it to me, some of my wines have not have had clarity that I was hoping for and I think I hurt the ultimate flavor trying to clear them up. Thanks
Hi, I've been watching your videos for the last couple of months now. I have to say I love watching any and all of your mead videos. I started brewing my own mead back in August, and I'm addicted. I have found loads of useful tips just by simply watching your videos. You guys make it easier for me, even though Mead is "simple" as it is. Just the little things I pick up here and there. Thank you so much and keep up the marvelous work.
I am a home brewer/distiller and I also rescue feral cats on my channel. I like that you 2 always explain some details that may make a difference. Bravo and keep up the good work!
You two are amazing and an endless source of entertaining knowledge. Thank you very much for your channel. I've become a MUCH better Mead maker since I started watching.
have you ever thought about doing a video about cooking something with the meads you have made. like poaching pears or apples with mead. glazing vegetables with a sweet or ginger mead, or using a mead in a batter for frying or in bread. just a thought coming from a retired chef.
CS Brews hi your videos are great and I am new to this If a hydrometer goes below 1.000 then does this mean it’s ready to bottle if not how far lower can it go from that? Thanks hope you reply 👍🏼🍺
@@Hadrada. hi I'm not city steading but, the final reading is not important. What IS important is that the reading DOES NOT CHANGE AT ALL for 2 readings that are a week apart. Then you know it's stopped fermentation and you can bottle it. Have a nice brew.
Hi guys, LOVE watching you, always makes me smile! I make Wine & Mead, after my daughter gives me a “Strongbow” hard Cider, I decide to try my hand at making a Sweet, Carbonated, Hard Apple Cider. I used store bought Apple juice w/o preservatives and a little Nottingham ale yeast, it went to about 6.46% ABV. NOW comes the “Blonde moment”, it looked a little hazy so I cold crashed it for 2 days ( really dumb move, you’ll see why), racked it and on to carbonation - I add a can of Apple juice concentrate, again, no preservatives, stir well, bottle it, let it sit on counter for 3 days. I must have imagined that my plastic “test bottle” got really firm, because after 3 days I decide to pasteurize the bottles. I was SOO nervous because I have NEVER done it before & was afraid of bottle bombs, but all went well. I put my test bottle & 1pasteurized bottle in the fridge to chill before trying. I open my test bottle, no “phfitzz”, 🤔 I pour it, no bubbles, I taste it, it’s good but flat not fizzy, I do the same to the pasteurized bottle, same results. It took me a minute ( it’s that Blonde thing again) to realize that by cold crashing, what little yeast was left to get the carbonation part going, had settled to the bottom & was racked off 😖. Even though it tasted good, I was disappointed because I wanted fizziness, thank God I have 2 more gallons fermenting, one an Apple-cherry & the other an Apple-raspberry. I will not make that mistake again, but now I’m nervous all over again about the pasteurization part. I hope I have good news to tell in a few weeks, wish me luck!
Your Siamese looks exactly like my 2 rescues, one has exact stripes on the head like yours which I’ve been told isn’t common. I’m in FL too and know that my boys had a couple of siblings that were adopted, wonder if they were from the same rescue. ♥️ Love your videos and your kitties 🐱 I like your points about clarity, it’s not so critical at the end of the day (to me)
I love the interplay betwwen you guys! I had to go back and rewatch part of the video because I noticed the Ludo and the the Doctor Who book and lost what you were saying lol. I really appreciate this video guys, it helped clarify a few points.
HeyI'm new to all of this! So thank you for giving us all the perspectives and how tos for every step. This seems simple to you because you know it. But I've been clueless on this and this video really helps!!!
Sorry, didn't mean to talk down at anyone... we were just confused what people really didn't understand! Though, based on the feedback, so glad we did this one.
Question: I have racked once from primary. I see a few "floaties" as you call them. Are you saying I should cold crash first then rack a second time, and stabilize from there ? Edit... I do have clarity... Although, I haven't degassed yet either. I was gonna do that once I racked again.
The question I have might be answered by watching the ginger beer video. So I will and ask too. If my fermentation is not done and I cold crash, rack and add some of the ites and ates(I know you do not use them, just looking for advice) Give it a few days and then bottle. Trying to keep it sweet. Hopefully you can help. Thank you for all the informative videos.
This video we didn't pasteurize anything... But, generally we pasteurize before aging, since we're only pasteurizing to prevent further fermentation. Had we sweetened and let it sit it would ferment again.
It just always sounds so funny when people take a Fahrenheit temperature guideline (clearly rounded to the next integer) and then give a Celsius conversion to three decimals. Sure, 37℉ ≈ 2.7777℃, but for home steading, I don't see why you'd want that more precise than 3℃. If your fridge holds a temperature with accuracy better than 0.3℃, you don't have a standard household appliance.
@@CitySteadingBrews, if it is more practical you could just list the number in the comments, like a classic recipe, and i'll make the conversions! or use the website www.convertworld.com
If your jar/bottle is to big I personally use an ice chest. Just put a bag of ice in a few hours before. If your jar is tall you can flip the ice chest on its side
Some thoughts and hope you can answer. If you have a cloudy apple juice you will not get any significant clarity in the brew. However it will improve the floculation of the yeast so its good for the bottling. I cold crashed 1 cider that was stable in condition vessel yesterday and another I bottled. I see no difference. Am I right, or should Cold crash even more. I will backsweet and carbonize both according to your method. That said its my third cider so experience is what it is. Thx
Hi I’m English but I’ve lived in Belgium for 17 years ,last week I started 3 different sorts of apple juice cider,I have a few questions please As I said I’m English and miss the scrumpy style cider ie flat and cloudy!as in Belgium all beer and cider are fizzy! When the fermentation has finished can I bottle it straight away and store it in the fridge? One of the apple juices started out clear so i think it will settle clear ,however the other two started as natural cloudy juice so I think they will stay cloudy? All three are 10ltr carboys I am a complete novice and all I know is from watching UA-cam vids Thank you for any help
If you let fermentation finish and don't want it carbonated, you can just bottle it and store it on a shelf, or in the fridge if you like. As for cloudy vs clear, that will depend on the juice. Sometimes they will cloud up, others will clear, hard to say.
Thanks, guys. This cleared things up! {rimshot} I just racked my first mead last night and I'm questioning if I should have. It seemed like it was done fermenting after 3 weeks but now I should have probably tested it more before racking. It's got a good flavor but it's super cloudy. I didn't know if I had done something wrong. This helped.
So if I’m ready to kill the yeast using your pasteurization method through the oven, should I cold crash before or after pasteurization? Or is it redundant if pasteurized it? Also should you cold crash with the fruit in it or out? Thanks I’m new to this
First... we don't condone pasteurizing in the oven. That was a different channel and that method is not so good for your brew. Second, you don't have to cold crash at all. Cold crashing just helps things clear. You wouldn't cold crash until after racking. If you're new to this, please watch some of our new brewer videos and recipes. You want to follow them closely to get the same result. ua-cam.com/play/PLZr9O7bplKgkh_aX2yoH8GRvFX2chP90p.html
Thanks for all the great info about fermentation. I recently set out a bottle of myown kombucha and forgot it antil it bursted my flip top bottle. Learning lessons as I go. Lol
Because I'm diabetic I'm looking for something which will convert all the carbs or as many as possible, and then sweeten back with stevia or splenda for my kombucha. The 10 day bucha doesn't spike my blood sugar but it's sooo sour! So I'm searching for other fizzy things I can make with low sugars in the end.
I know how to make wine and Mead but next I want to learn how to make beer and spirits. I would love to taste a beer that didn't have formaldehyde in it. 💯
Every time Brian makes a dad/bad/goofy joke, he looks at the camera and does this funny smile and eye thing. I think he's connecting with me every single time!! I love it hahaha. 3.333 NOT 3.334. 3.333!! lolol
Cold crashing will help the brew clear by getting cold, yes. Yeast go dormant when it's too cold, so they stop fermenting. If brought back to room temp, they can activate again.
Ive been watching you guys for awhile and you're videos have taught me everything I know about making wine now! Keep up the good work!. I also had a question about how long you should cold crash for and is it normal to see different shaded levels going down the gallon while cold crashing?
Hello You 2. Just a little note from Denmark. you said in one of your videos that your vertion of ABV is gone. ther is one for Windows in Microsoft Store for Pc. you also inspired me to start brewing Mead Myselv, so 1. question: My honny is crystalised is that a problem or can i just heat i a bit too make i liquid and use it.? or just eat it. :-) Thangs for your way too insspire and help too understand how things is done. Happy New Year Best Regards Per Præst.
I am new to home wine making. I have racked my first gallon. The same day I racked, I made two more batches basically using your fine wine from grape juice video. So far so good. But here is my problem with your videos ..... they are just TOO ADDICTING!!! I think I am good with all of the start up steps. And I'm sure if I do some digging, I'll get the answers to these questions. But I'm kind of looking for the simple 1,2,3 ... steps. I get the idea of cold crashing, it makes sense and when, how and for how long also make sense. Looking at other wine making recipes and videos, various chemicals are used to stop fermentation and clarify (metabisulfite, sorbate, etc). Do you add these chemicals? If you don't, why not - what is the reasoning? Finally, if you cold crash, do you also pasteurize? In other words, to end fermentation and make sure it is safe to bottle, is it a choice of cold crashing vs pasteurize, or do you always pasteurize regardless of cold crashing and final chemicals added? Your videos are outstanding!!
We almost never cold crash. It’s just for clearing and brews clear all on their own usually. We prefer to not add more preservatives to our food so we pasteurize instead. You inly need to pasteurize if there is a chance of refermentation.
@@CitySteadingBrews Many thanks for the answer. I'm assuming pasteurizing doesn't alter the flavor or anything. When I first saw the pasteurizing steps, I wondered about that. But it must be the way to go. Oh, and thanks for responding in 4.5 nanoseconds !!!
Hi Guys, great video. Cheers from Brazil. I have a batch of Cider that stopped fermenting after 12 days (same 1000 reading in the hydrometer for 3 days in a row), but it still has a lot of Yeast smell. Do you think cold crashing would help with the smell ? Or should I just leave it in the fermenter a little longer (even if it doesnt have any more sugar) ? Thanks a lot ! I learn a lot from you guys.
@@CitySteadingBrews In my opinion chemicals are commercial made and packaged.. Natural is what we gather from nature..What people in the old days might have used... Thank you for your reply..
Brian you mentioned pasturizing.. Can you cold crash to slow fermentation, and then pasteurize or would it be best just to pasturize and if so at what temp and for how long? I'm guessing over 125 degrees but for how long?
So i can bottle cold as long as the fermentation is complete? And if so can I let the applewine warm up to room temp or is it forever bound to the refrigerator now
If I'm over complicating this please let me know. I have 2 gallons of cider fermenting. I've decided I want to stop one short (around 5-6%) so it stays a bit sweeter. Since I do not have a giant pot to pasteurize a carboy, would it make sense to cold crash it, bottle it, then pasteurize the bottles? Would this still lead to a lot of sediment in the bottles?
I have a two part question. I'm on day four of my first mead and I checked it this morning just because like you Brian I'm impatient and wanna mess with my brew lol. But I noticed some stuff had fallen to the bottom. I gave it a swirl. Do you think I need to move it somewhere warmer. I believe the 65 my house is at may be to cold. And could I cold crash after three weeks. I'm using the mead for more religious reasons and don't care to much about the alcohol content.
I know the video has nothing to do really with racking, but is there a way to filter the sediment out when you rack? Say use a coffee filter or something of that nature to catch the sediment?
So i bought a 5 gallon brew bucket. Noticed my airlock doesnt bubble even though i have confirmed a good solid seal. I pulled the top to check and degas and it is fermenting.....any ideas whats going on?
So, I'm not sure if this is the best video to ask the following questions on, but here goes it. I'm new. My initial interest is in mead but I have only just done my first mead after doing 4 one gallon batches of cider, but I think this situation could apply to either. My questions go to the point that it seems I initially get lots of airlock activity, a few days, it slows but you can still see micro bubbles rising in the ferment, so I let it go a few more days. I then rack it and do a hydro reading and find that the sugar is pretty gone - it's only been a week. So I'm assuming it's made most all of the alcohol that's going to but it taste VERY "Yeasty" (would that taste be removed with cold crashing?) What I have been doing at this point is (Since after racking the volume is low in the second fermentor because I left the lees in the fist one) that I fill up (Back sweetening essentially) the top head space with store apple juice or concentrate. This gives the yeast a little more energy and the activity spikes a little. If I racked again I would expect the same result. #1. I know that aging makes flavor better but how soon/long should I expect it to take to produce a decent cider? #2. I am under the assumption that the yeast keep reproducing so that, if you kept racking and adding new juice/backsweetener it would just keep restarting the fermentation. Is that correct? ---THIS CONNECTS WITH NEXT QUESTION.... #3. I like the idea of leaving a little sugar/fermentation for some carbonation but how do you know how much is too much to avoid explosions? #4. Aging. Can aging be done in a cold garage? Sorry so long. Thank you for your videos. Very much enjoy. -Jeff
Update: So, some additional clarity was given to me during the "When" section of your video titled "Degassing Wine, Mead and... Beer?" However, that does take me back to filling head space after the first racking...Top off with more of the original mix? Then is starts again...? You spoke of degassing twice. I assume that means after a time in the secondary fermentor. How do you know when secondary is done if you moved to secondary because there was no longer movement on the hydrometer? Thank you for your patience.
Question: If I cold crash my cider or cyser or mead and leave it in the primary fermenter, will it still age? Or is aging something that can be accomplished only at a warmer temperature?
You guys should do a video on using a clearing agent. Either Bentonite or sparkloid. Alot of people use these for clearing. Thank you, love your videos!
@@CitySteadingBrews Lol. Yeah i kind of figured. I myself dont really like using those as well, i kind of just stick to cold crashing. But i once made an cinnamon apple mead and it refused to clear. I cold crashed 3 times and it didnt work so i resorted to using bentonite and it cleared everything right up after 2 days.
Clarity, so long as it's just a minor haze, and not "chunky" means little to nothing for flavor. I just don't worry about it. Even cold crashing isn't all that much a priority to me. Time clears all brews... eventually. Any fining agent will also strip out some flavors, just something to think about. I'd rather have a little cloudiness and all the flavors, than clear and some flavor stripped away.
Another great video! So I have my first batch of mead sitting on the counter. I think it’s done based on my gravity reading. It has cleared up tremendously in the past few days. It has fermented for a little over 3 weeks. I plan on racking it in a week but first I’d like to cold crash it partly to gain more clarity but also to flocculate out as much yeast as possible before my “secondary” fermentation. #1 am I correct in thinking that will flocculate out much of the remaining yeast? #2 if #1 is correct that should reduce the chances of making a bottle bomb because some yeast decided to start working again once they reach “working” temperature? Should that even be a concern if my fermentation is done in the first place? If I rack it right out of the fridge while it is still cold will that not increase my likelihood of having the least amount of yeast going into my racking/secondary fermentation? I hope these questions make sense. BTW You guys have been great with your responses, I really appreciate that... I have a ton more. 🙄
Okay... primary fermentation is for fermenting. Conditioning (after racking) is for clearing. Cold crashing is for when you're impatient :) I'm kidding, mostly. We almost never cold crash anything anymore. I might only do it if something was really stubborn about clearing. Most brews improve with age, so sitting a few more weeks is only a good thing.
cause of this channel i am also subscribing to your cooks channel, fyi i don't cook, YET!!!!!!!, i mean i have but just not often and y'all have made learning new things for me fun and exciting, hopefully i can impress my wife. Also Brian i would highly recommend to you trying Skrewball Peanut Whiskey if you haven't already. Thanks guys.
Ok, regarding cold crashing,Derica said wait til it’s done fermenting , then CC. Then I thinkBrian said ,if the wine is at a point that you’re satisfied with taste,etc, you can go ahead and CC. So even if wine is at,say, 1.025, still fermenting, it’s ok toCC?
Hi Derica, hi Brian, love your videos I started some mead with your videos, cant wait to see how it tastes (never had mead before). I still have a question now regarding racking/bottleing/crashing(...sry) can I rack the mead into bottles and then cold crash it? I have a preatty small fridge and I cant fit any canisters or so in the fridge for cold crashing after racking it. Thats why I would rack it into bottles and crash it (the bottles will prob be laying the fridge), also after the approx. 5 days of cold crashing can I keep the mead at room tempreture for aging/storing? Like I said pretty small fridge XD. Thanks in advance ! :D
What is the effect of jaggery if used to make wine as a substitute for sugar? Will it spoil the wine? I'm just in midway, 14 days now and still bubbling. I used dates, apples and 300gm ginger for 5 litres of wine. Used a small piece of cinnamon stick for little flavour.
Jaggery falls between white plain sugar and brown sugar, so it might add a little molasses flavor, or nothing at all. Should work just fine. It varies a lot too so some might be quite different than sugar while another batch might be nearly the same.
@@CitySteadingBrews should I use caramelized sugar after the first step of fermentation. Actually I need clarity. Last time I made red wine and the suspended yeast caused me to vomit because of it's bad taste. I used yeast cake from nearby grocery store. It activated within few minutes of soaking in sugar solution. Maybe I used too much.
@@CitySteadingBrews thanks for your good advice. How many times should I rack? 2 times in 2 months and then bottle? I have used step feeding as adding too much sugar initially may stall the fermentation. I need mild sweetness with around 12-14% alcohol. I used general purpose yeast used in food industry (used in making bhatura, pizza base etc). In India, they say primary and secondary fermentation takes place 21 days each, then rake once or twice and age to improve taste.
Thank you so much. So for the sparkling apple cider you pasteurised in your ginger beer video did you just use a lower tolerance yeast and then put in sugar for natural carbonation?
Hey. I have a question! Would I lose pressure in my fermentor while cold crashing? I mean, isn't the sanitizing solution getting sucked into the fermentor due to the low temperature?
You could. It's possible that will happen. I normally remove the airlock and just put plastic wrap on the lid before cold crashing, but in all honesty, I barely ever cold crash anymore.
You mentioned the mead, that the yeast only made up to 5%. Which specific yeast(s) would you use instead of the regular commercial one, to not have to "save" it by cold crashing or pastuerizing? perhaps it would be better to make sure the sugar levels were lower for the natural fermantion to keep going, by the end add more honey to raise the alcohol level?
I think you misunderstood.... I added yeast to get fermentation to start again, and ideally wanted more like 11%. After 3 days, it was already 13%. I didn't save it by cold crashing, I stopped or drastically slowed fermentation so it wouldn't go completely dry. Also, your suggestion of keeping sugar levels low then adding more honey to raise alcohol wouldn't work. The natural yeast had hit it's tolerance. It would just make it even sweeter than it already was. Here's the video on this: ua-cam.com/video/jWn3KgntePk/v-deo.html
Great video. I agree with you about the consistency of temperatures. When brewing beers i find i like the tast more when it is brewed at a consistent temperature than i did when it varied, even when the variation was within the recommended temps of the yeast.
I was having trouble with a mixed berry wine definitely finished fermentation but was thick as pea soup if you know what I mean so in one jar I use bentonite which cleared within 8 days the others I just left because my mum said just put it aside and forget it it crystal clear 12 days
So, even when fermentation is done (and verified) then sweetened (or not) then cold-crashed… taste will still improve as it sits, right? Cold crash will not stop ‘aging’ correct?
Love the videos, keep them coming. Quick question. I made a concoction of 3lb honey, 3 gallons apple cider,1/2 gallon pom juice, 1/4 pear juice, 2 cups of sugar....... then added a gallon of water.... its bubbling good. But will that turn into vinegar?
Why would you think it will become vinegar? It will become vinegar if you don't take care of it. If you allow too much oxygen after fermentation or let it sit uncovered or many other things, but just via fermentation it will become mead.
I know this is an old video but just wondered is there an issue using bentonite for clarity? does it mess with the taste? or do you not use it because you really just like using as few ingredients as possible?
I was watching Townsends and they mentioned using what I believe was the leese (sp?) for bread. Have you ever tried to re-animate the yeast in your brews to use in a new brew or in baking? If so, what were the result?
The call it barm. It's the foam from beer. But yep, you can use the lees or barm for making bread. There's plenty of active yeast in there and of course the aged and fermented flavors of beer too.
@CitySteadingBrews I've not tried cold crashing or adding bentonite. Is there any nuances to consider with the clay? My understanding is that the clay is ionically charged and will help with "grabbing" the colloids in suspension. Paired with cold crashing it can help clear up stubborn meads.
Hey guys! I have two ciders that I racked a week ago and haven't cleared even a bit. I used organic juices, so I suspect this is partly why. Question: If I cold crash, can I then still bottle condition? Thanks for the great vids!
That was another great video, you guys is really helping me develop skills as a young home brewer, so thanks a million! I have a question, could you give me some info of stalled or stuck fermentation please and how to get them started again, or whatever advice you got?
Will have to re-watch this later, was concentrating on the "blurp...blurp...blurp" of the air lock.
We did that on purpose to get multiple views from the same person. Apparently it worked.
I actually did have to rewatch but I do that a lot cause ADHD, I'm usually cleaning when I watch, and or cause I'm just to high...
@@CitySteadingBrews 126 blurps (someone please stop me!)
@@zackzehnder220 chuckles to my self
I've been watching you guys for a week now. You're goofy as all get out but your content is AMAZING! I'm learning so much.
Yay! Thank you!
There's so much to learn from watching your guys's video.. The fact that it's obvious that you love what you do really just adds to the experience of your videos I'm so entertained and informed I just wanted to say thank you your videos are awesome You two have such a chemistry and such a coolness I wish you were my next door neighbor so I could come by and say hello how you doing.. anyway God bless you I really appreciate you guys Thanks for the great information and all the fun. ☺️
Thanks so much!
I check everyday if another video has been uploaded. Your the top of my list for UA-cam and that includes people I've watched for years.
Awesome! But, I'll save you some time! We post videos every Monday, Wednesday and Friday at 10 AM Eastern Standard Time!
The clarity comment alone was worth it to me, some of my wines have not have had clarity that I was hoping for and I think I hurt the ultimate flavor trying to clear them up. Thanks
Hi, I've been watching your videos for the last couple of months now. I have to say I love watching any and all of your mead videos. I started brewing my own mead back in August, and I'm addicted. I have found loads of useful tips just by simply watching your videos. You guys make it easier for me, even though Mead is "simple" as it is. Just the little things I pick up here and there. Thank you so much and keep up the marvelous work.
Awesome, thanks so much for your support!
I have a gallon of cider i need to rack. im lazy. watching this has given me motivation.
This answered so many questions. Very cool. Now on to cold crash for the first time
Cold crashing my cherry mead today! So glad to see you guys like Dr who!!!!
I keep re-watching @2:26 because it looks like Derica is cat purring. Haha
Ha ha yep
Yall have a great chemistry I can tell he's like me and loves all this information but she knows how to perform more and is the showman
Whew, for a second there I thought you were going to say: Today we are making cat mead."
For cats or from cats?
@@1978garfield Based on the username alone I'm willing to bet he meant from cats. O.O
I am a home brewer/distiller and I also rescue feral cats on my channel. I like that you 2 always explain some details that may make a difference. Bravo and keep up the good work!
Thank you so much, had a lot of questions about cold crashing that are now answered. You guys are awesome!
You two are amazing and an endless source of entertaining knowledge. Thank you very much for your channel. I've become a MUCH better Mead maker since I started watching.
have you ever thought about doing a video about cooking something with the meads you have made. like poaching pears or apples with mead. glazing vegetables with a sweet or ginger mead, or using a mead in a batter for frying or in bread. just a thought coming from a retired chef.
We plan to. So many videos, so little time!
CS Brews hi your videos are great and I am new to this
If a hydrometer goes below 1.000 then does this mean it’s ready to bottle if not how far lower can it go from that?
Thanks hope you reply 👍🏼🍺
@@Hadrada. hi I'm not city steading but, the final reading is not important. What IS important is that the reading DOES NOT CHANGE AT ALL for 2 readings that are a week apart. Then you know it's stopped fermentation and you can bottle it. Have a nice brew.
I made my first cider last week. The organic juice I got was already cloudy, and I don't mind a bit.
Im 4 days into my first cider! I think of u guys every time I swirl it around! Big fan!
That is awesome!
Hi guys, LOVE watching you, always makes me smile! I make Wine & Mead, after my daughter gives me a “Strongbow” hard Cider, I decide to try my hand at making a Sweet, Carbonated, Hard Apple Cider. I used store bought Apple juice w/o preservatives and a little Nottingham ale yeast, it went to about 6.46% ABV. NOW comes the “Blonde moment”, it looked a little hazy so I cold crashed it for 2 days ( really dumb move, you’ll see why), racked it and on to carbonation - I add a can of Apple juice concentrate, again, no preservatives, stir well, bottle it, let it sit on counter for 3 days. I must have imagined that my plastic “test bottle” got really firm, because after 3 days I decide to pasteurize the bottles. I was SOO nervous because I have NEVER done it before & was afraid of bottle bombs, but all went well. I put my test bottle & 1pasteurized bottle in the fridge to chill before trying. I open my test bottle, no “phfitzz”, 🤔 I pour it, no bubbles, I taste it, it’s good but flat not fizzy, I do the same to the pasteurized bottle, same results. It took me a minute ( it’s that Blonde thing again) to realize that by cold crashing, what little yeast was left to get the carbonation part going, had settled to the bottom & was racked off 😖. Even though it tasted good, I was disappointed because I wanted fizziness, thank God I have 2 more gallons fermenting, one an Apple-cherry & the other an Apple-raspberry. I will not make that mistake again, but now I’m nervous all over again about the pasteurization part. I hope I have good news to tell in a few weeks, wish me luck!
There is still plenty of yeast left in solution for bottle conditioning after racking or cold crashing. Something else was your problem
Your Siamese looks exactly like my 2 rescues, one has exact stripes on the head like yours which I’ve been told isn’t common. I’m in FL too and know that my boys had a couple of siblings that were adopted, wonder if they were from the same rescue. ♥️ Love your videos and your kitties 🐱 I like your points about clarity, it’s not so critical at the end of the day (to me)
Hey I just subscribed. I’m a new brewer and I’ve been learning from you both. Please keep up the good work, I appreciate you both.
I love the interplay betwwen you guys! I had to go back and rewatch part of the video because I noticed the Ludo and the the Doctor Who book and lost what you were saying lol. I really appreciate this video guys, it helped clarify a few points.
Great information yall! I've been binge watching your videos today :)
HeyI'm new to all of this! So thank you for giving us all the perspectives and how tos for every step. This seems simple to you because you know it. But I've been clueless on this and this video really helps!!!
Sorry, didn't mean to talk down at anyone... we were just confused what people really didn't understand! Though, based on the feedback, so glad we did this one.
Question: I have racked once from primary. I see a few "floaties" as you call them. Are you saying I should cold crash first then rack a second time, and stabilize from there ?
Edit... I do have clarity... Although, I haven't degassed yet either. I was gonna do that once I racked again.
You are Docter Who fans!! And i thought you guys just couldn't be any cooler!!!
:)
The question I have might be answered by watching the ginger beer video. So I will and ask too. If my fermentation is not done and I cold crash, rack and add some of the ites and ates(I know you do not use them, just looking for advice) Give it a few days and then bottle. Trying to keep it sweet. Hopefully you can help. Thank you for all the informative videos.
Can’t advise on methods I don’t use.
Based on the ginger beer video I just need to pasteurize it. Correct?
Yup.
i want to ask...
when you age the mead, are you pasteurized it then let it age. or you didnt pasteurized it. only pasteurized after aging done?
This video we didn't pasteurize anything...
But, generally we pasteurize before aging, since we're only pasteurizing to prevent further fermentation. Had we sweetened and let it sit it would ferment again.
@@CitySteadingBrews i know... but your video is very a lot... so i click one video and ask. Sorry if ask in wrong video🙏🏿
And thank you for the answer
Thanks for the metric system notes! helps a lot! BTW, the coffe-Honey mead is going very smooth, still fermenting, about 9% now!
It just always sounds so funny when people take a Fahrenheit temperature guideline (clearly rounded to the next integer) and then give a Celsius conversion to three decimals. Sure, 37℉ ≈ 2.7777℃, but for home steading, I don't see why you'd want that more precise than 3℃. If your fridge holds a temperature with accuracy better than 0.3℃, you don't have a standard household appliance.
Because Derica did the conversions and she's not a numbers person.
@@CitySteadingBrews, if it is more practical you could just list the number in the comments, like a classic recipe, and i'll make the conversions! or use the website www.convertworld.com
3.333 is the same as 3 and a third
This was brilliant and very useful. Helped me to know my next steps.
If your jar/bottle is to big I personally use an ice chest. Just put a bag of ice in a few hours before. If your jar is tall you can flip the ice chest on its side
Yes I found this video very helpful. Learning more every day. Thank you!
Thank you for giving the numbers in global/earth scales.
I've recently found your channel, and am loving it thus far. Do you have a simple, first time brewer recipe and steps for a basic mead?
Traditional mead: ua-cam.com/video/ildRSUSWmc8/v-deo.html
I've now learned the ins and outs of cold crashing....if only I had a vessel that could fit in my fridge! Lol awesomevideo! !
@@darkmode867 I live in Florida :( we have not winter!
Use a milk jug.
The look on Derica's face when he cussed bahahahaha
Some thoughts and hope you can answer. If you have a cloudy apple juice you will not get any significant clarity in the brew. However it will improve the floculation of the yeast so its good for the bottling. I cold crashed 1 cider that was stable in condition vessel yesterday and another I bottled. I see no difference. Am I right, or should Cold crash even more. I will backsweet and carbonize both according to your method. That said its my third cider so experience is what it is. Thx
Hi I’m English but I’ve lived in Belgium for 17 years ,last week I started 3 different sorts of apple juice cider,I have a few questions please
As I said I’m English and miss the scrumpy style cider ie flat and cloudy!as in Belgium all beer and cider are fizzy!
When the fermentation has finished can I bottle it straight away and store it in the fridge?
One of the apple juices started out clear so i think it will settle clear ,however the other two started as natural cloudy juice so I think they will stay cloudy?
All three are 10ltr carboys
I am a complete novice and all I know is from watching UA-cam vids
Thank you for any help
If you let fermentation finish and don't want it carbonated, you can just bottle it and store it on a shelf, or in the fridge if you like. As for cloudy vs clear, that will depend on the juice. Sometimes they will cloud up, others will clear, hard to say.
Thanks
Thanks, guys. This cleared things up! {rimshot} I just racked my first mead last night and I'm questioning if I should have. It seemed like it was done fermenting after 3 weeks but now I should have probably tested it more before racking. It's got a good flavor but it's super cloudy. I didn't know if I had done something wrong. This helped.
So if I’m ready to kill the yeast using your pasteurization method through the oven, should I cold crash before or after pasteurization? Or is it redundant if pasteurized it? Also should you cold crash with the fruit in it or out? Thanks I’m new to this
First... we don't condone pasteurizing in the oven. That was a different channel and that method is not so good for your brew.
Second, you don't have to cold crash at all. Cold crashing just helps things clear.
You wouldn't cold crash until after racking.
If you're new to this, please watch some of our new brewer videos and recipes. You want to follow them closely to get the same result. ua-cam.com/play/PLZr9O7bplKgkh_aX2yoH8GRvFX2chP90p.html
This was a very helpful video for a first time brewer.. Thanks guys
I love your content, just subscribed!
Probably wont see this but I really enjoy yall. I will soon join your fancy dealio. LOVE learning from you both!
Of course we see it. :)
@@CitySteadingBrews HOLY WOW!!! You both are amazing, truly do appreciate the knowledge!!
@@Kiddooski happy to help. :)
Thanks for all the great info about fermentation. I recently set out a bottle of myown kombucha and forgot it antil it bursted my flip top bottle. Learning lessons as I go. Lol
Because I'm diabetic I'm looking for something which will convert all the carbs or as many as possible, and then sweeten back with stevia or splenda for my kombucha. The 10 day bucha doesn't spike my blood sugar but it's sooo sour! So I'm searching for other fizzy things I can make with low sugars in the end.
I have made an old green tea bucha that i thought would have rivaled a nice sparkling wine in taste if it had more fizz.
I know how to make wine and Mead but next I want to learn how to make beer and spirits. I would love to taste a beer that didn't have formaldehyde in it. 💯
Every time Brian makes a dad/bad/goofy joke, he looks at the camera and does this funny smile and eye thing. I think he's connecting with me every single time!! I love it hahaha. 3.333 NOT 3.334. 3.333!! lolol
So you put it in the fridge if it's cloudy? I don't get it . It makes the yeast dormant? I don't understand.
Cold crashing will help the brew clear by getting cold, yes.
Yeast go dormant when it's too cold, so they stop fermenting. If brought back to room temp, they can activate again.
Ive been watching you guys for awhile and you're videos have taught me everything I know about making wine now! Keep up the good work!. I also had a question about how long you should cold crash for and is it normal to see different shaded levels going down the gallon while cold crashing?
Hello You 2.
Just a little note from Denmark.
you said in one of your videos that your vertion of ABV is gone. ther is one for Windows in Microsoft Store for Pc.
you also inspired me to start brewing Mead Myselv,
so 1. question: My honny is crystalised is that a problem or can i just heat i a bit too make i liquid and use it.?
or just eat it. :-)
Thangs for your way too insspire and help too understand how things is done.
Happy New Year
Best Regards
Per Præst.
I don't use the app anymore at all, I use the formula (OG-FG)131.25-ABV. So simple.
Yeah, just warm the honey up, should be just fine.
Hey. Yr videos are soo good! And we love Yr cats as well.
Can't get back to the pop up. #4 Another great video. Thanks!
I am new to home wine making. I have racked my first gallon. The same day I racked, I made two more batches basically using your fine wine from grape juice video. So far so good. But here is my problem with your videos ..... they are just TOO ADDICTING!!! I think I am good with all of the start up steps. And I'm sure if I do some digging, I'll get the answers to these questions. But I'm kind of looking for the simple 1,2,3 ... steps. I get the idea of cold crashing, it makes sense and when, how and for how long also make sense. Looking at other wine making recipes and videos, various chemicals are used to stop fermentation and clarify (metabisulfite, sorbate, etc). Do you add these chemicals? If you don't, why not - what is the reasoning? Finally, if you cold crash, do you also pasteurize? In other words, to end fermentation and make sure it is safe to bottle, is it a choice of cold crashing vs pasteurize, or do you always pasteurize regardless of cold crashing and final chemicals added? Your videos are outstanding!!
We almost never cold crash. It’s just for clearing and brews clear all on their own usually. We prefer to not add more preservatives to our food so we pasteurize instead. You inly need to pasteurize if there is a chance of refermentation.
@@CitySteadingBrews Many thanks for the answer. I'm assuming pasteurizing doesn't alter the flavor or anything. When I first saw the pasteurizing steps, I wondered about that. But it must be the way to go. Oh, and thanks for responding in 4.5 nanoseconds !!!
@@CitySteadingBrews And by the way, I like your approach of not adding chemicals that really aren't necessary. It makes sense.
Awesome vid. Learned a lot and will be doing this soon. ☺ thanks for sharing.
Hi Guys, great video. Cheers from Brazil. I have a batch of Cider that stopped fermenting after 12 days (same 1000 reading in the hydrometer for 3 days in a row), but it still has a lot of Yeast smell. Do you think cold crashing would help with the smell ? Or should I just leave it in the fermenter a little longer (even if it doesnt have any more sugar) ? Thanks a lot ! I learn a lot from you guys.
Great video. Here is my question..Do you know of a natural way to clear
A brew with out chemicals and
Besides cold crashing..?
Well, depends what you define as chemicals. We use gelatin and pectic enzyme depending on the brew. Most often, time does the job to be honest.
@@CitySteadingBrews In my opinion chemicals are commercial
made and packaged.. Natural is
what we gather from nature..What
people in the old days might have
used... Thank you for your reply..
Well then there are no natural clearing agents that work reliably. Time works 99% of the time.
Brian you mentioned pasturizing.. Can you cold crash to slow fermentation, and then pasteurize or would it be best just to pasturize and if so at what temp and for how long? I'm guessing over 125 degrees but for how long?
Can’t you stop early cold crash bottle it than pasteurize the bottle before they’re bombs?
So i can bottle cold as long as the fermentation is complete? And if so can I let the applewine warm up to room temp or is it forever bound to the refrigerator now
i'm a beginner. I found this useful. Thanks.
you just got a like for the cats. haha
but thank you for all the good stuff you share, very helpful - been on a 3 day binge watch of mead making
Thanks for the like and watching! 😸
After cold crashing, is it save to back-sweeten the mead?
Only if you plan to keep it cold forever as said in the video.
So cold crash - backsweeten - pasturize - store room temp is not a way to go? Thx :-)@@CitySteadingBrews
After pasteurizing you can store at room temp.
If I'm over complicating this please let me know. I have 2 gallons of cider fermenting. I've decided I want to stop one short (around 5-6%) so it stays a bit sweeter. Since I do not have a giant pot to pasteurize a carboy, would it make sense to cold crash it, bottle it, then pasteurize the bottles? Would this still lead to a lot of sediment in the bottles?
I actually just started a cold crash last night trying to finish a cider by Xmas gonna be close but thanks for the overview really helpful.
I have a two part question. I'm on day four of my first mead and I checked it this morning just because like you Brian I'm impatient and wanna mess with my brew lol. But I noticed some stuff had fallen to the bottom. I gave it a swirl. Do you think I need to move it somewhere warmer. I believe the 65 my house is at may be to cold. And could I cold crash after three weeks. I'm using the mead for more religious reasons and don't care to much about the alcohol content.
Sediment will fall out. That's normal. You want to rack when fermentation is finished. There is no timetable for this.
What kind of bottles can I use for bottling.
We reuse wine bottles, whiskey bottles and also buy swing tops.
12:55 I laughed out loud . Her initial reaction cracked me up.
You guys are so much fun
6:01 3.3333333C, his expression killed me😂. 3c is just fine lol. Love from the UK
I know the video has nothing to do really with racking, but is there a way to filter the sediment out when you rack? Say use a coffee filter or something of that nature to catch the sediment?
We did a video on that... using a coffee filter takes forever, and it doesn't really get it all anyway!
It did help clear up my questions
So after 2 weeks in the fridge cold crashing, can I feel safe to take it out and store it, or should it stay in the fridge
So i bought a 5 gallon brew bucket. Noticed my airlock doesnt bubble even though i have confirmed a good solid seal. I pulled the top to check and degas and it is fermenting.....any ideas whats going on?
great vid thanks
So, I'm not sure if this is the best video to ask the following questions on, but here goes it. I'm new. My initial interest is in mead but I have only just done my first mead after doing 4 one gallon batches of cider, but I think this situation could apply to either.
My questions go to the point that it seems I initially get lots of airlock activity, a few days, it slows but you can still see micro bubbles rising in the ferment, so I let it go a few more days. I then rack it and do a hydro reading and find that the sugar is pretty gone - it's only been a week. So I'm assuming it's made most all of the alcohol that's going to but it taste VERY "Yeasty" (would that taste be removed with cold crashing?) What I have been doing at this point is (Since after racking the volume is low in the second fermentor because I left the lees in the fist one) that I fill up (Back sweetening essentially) the top head space with store apple juice or concentrate. This gives the yeast a little more energy and the activity spikes a little. If I racked again I would expect the same result.
#1. I know that aging makes flavor better but how soon/long should I expect it to take to produce a decent cider?
#2. I am under the assumption that the yeast keep reproducing so that, if you kept racking and adding new juice/backsweetener it would just keep restarting the fermentation. Is that correct? ---THIS CONNECTS WITH NEXT QUESTION....
#3. I like the idea of leaving a little sugar/fermentation for some carbonation but how do you know how much is too much to avoid explosions?
#4. Aging. Can aging be done in a cold garage?
Sorry so long. Thank you for your videos. Very much enjoy. -Jeff
Update: So, some additional clarity was given to me during the "When" section of your video titled "Degassing Wine, Mead and... Beer?" However, that does take me back to filling head space after the first racking...Top off with more of the original mix? Then is starts again...? You spoke of degassing twice. I assume that means after a time in the secondary fermentor. How do you know when secondary is done if you moved to secondary because there was no longer movement on the hydrometer? Thank you for your patience.
What if I want to cold crash a bottle of wine and then ship it to someone?? Will that warming up to ship change the flavor???
Couldn’t say, but it is illegal to ship in the US so be careful.
Yes, if you declare it as liquid in glass
It's still illegal, no matter what you declare it as.
I'm sorry to keep bothering you...…..but...…….should I keep the yeast in the freezer -- or the fridge ? I have heard both ways. Thank you !
I do the fridge but technically you can do both. A freezer can kill yeast but it’s not a definite.
@@CitySteadingBrews Thank you very much, Sir.
Question: If I cold crash my cider or cyser or mead and leave it in the primary fermenter, will it still age? Or is aging something that can be accomplished only at a warmer temperature?
You guys should do a video on using a clearing agent. Either Bentonite or sparkloid. Alot of people use these for clearing. Thank you, love your videos!
We don't use those things....
@@CitySteadingBrews Lol. Yeah i kind of figured. I myself dont really like using those as well, i kind of just stick to cold crashing. But i once made an cinnamon apple mead and it refused to clear. I cold crashed 3 times and it didnt work so i resorted to using bentonite and it cleared everything right up after 2 days.
Clarity, so long as it's just a minor haze, and not "chunky" means little to nothing for flavor. I just don't worry about it. Even cold crashing isn't all that much a priority to me. Time clears all brews... eventually. Any fining agent will also strip out some flavors, just something to think about. I'd rather have a little cloudiness and all the flavors, than clear and some flavor stripped away.
Another great video! So I have my first batch of mead sitting on the counter. I think it’s done based on my gravity reading. It has cleared up tremendously in the past few days. It has fermented for a little over 3 weeks. I plan on racking it in a week but first I’d like to cold crash it partly to gain more clarity but also to flocculate out as much yeast as possible before my “secondary” fermentation. #1 am I correct in thinking that will flocculate out much of the remaining yeast? #2 if #1 is correct that should reduce the chances of making a bottle bomb because some yeast decided to start working again once they reach “working” temperature? Should that even be a concern if my fermentation is done in the first place? If I rack it right out of the fridge while it is still cold will that not increase my likelihood of having the least amount of yeast going into my racking/secondary fermentation? I hope these questions make sense. BTW You guys have been great with your responses, I really appreciate that... I have a ton more. 🙄
Okay... primary fermentation is for fermenting. Conditioning (after racking) is for clearing. Cold crashing is for when you're impatient :) I'm kidding, mostly. We almost never cold crash anything anymore. I might only do it if something was really stubborn about clearing. Most brews improve with age, so sitting a few more weeks is only a good thing.
@@CitySteadingBrews ok sounds good. Would you say there is anything wrong with cold crashing? Would it make a difference for preventing bottle bombs?
cause of this channel i am also subscribing to your cooks channel, fyi i don't cook, YET!!!!!!!, i mean i have but just not often and y'all have made learning new things for me fun and exciting, hopefully i can impress my wife. Also Brian i would highly recommend to you trying Skrewball Peanut Whiskey if you haven't already. Thanks guys.
I like my whiskey.... whiskey flavored.
Definitely enjoyed. Thanks for the cliff hanger. Can't wait to see what's in the jar!
Would cold crashing be a good idea before adding fruit to a secondary, would i cold crash again after secondary before bottleing ?
Cold crashing is merely to help it clear. Do that before bottling.
Would cold crashing aid in the floculation when using bread yeast?
Yes. Honestly it's not that bad, just not quite as good as wine yeast.
Ok, regarding cold crashing,Derica said wait til it’s done fermenting , then CC. Then I thinkBrian said ,if the wine is at a point that you’re satisfied with taste,etc, you can go ahead and CC. So even if wine is at,say, 1.025, still fermenting, it’s ok toCC?
Cold crashing will not stop fermentation.
Hi Derica, hi Brian,
love your videos I started some mead with your videos, cant wait to see how it tastes (never had mead before).
I still have a question now regarding racking/bottleing/crashing(...sry) can I rack the mead into bottles and then cold crash it?
I have a preatty small fridge and I cant fit any canisters or so in the fridge for cold crashing after racking it.
Thats why I would rack it into bottles and crash it (the bottles will prob be laying the fridge), also after the approx. 5 days of cold crashing can I keep the mead at room tempreture for aging/storing? Like I said pretty small fridge XD.
Thanks in advance ! :D
I wouldn’t cold crash then, just let it sit to clear. Cold crashing is not mandatory.
@@CitySteadingBrews Thx for the reply guys :D love your videos btw
I don’t use either of those things.
What is the effect of jaggery if used to make wine as a substitute for sugar? Will it spoil the wine? I'm just in midway, 14 days now and still bubbling. I used dates, apples and 300gm ginger for 5 litres of wine. Used a small piece of cinnamon stick for little flavour.
Jaggery falls between white plain sugar and brown sugar, so it might add a little molasses flavor, or nothing at all. Should work just fine. It varies a lot too so some might be quite different than sugar while another batch might be nearly the same.
@@CitySteadingBrews should I use caramelized sugar after the first step of fermentation. Actually I need clarity. Last time I made red wine and the suspended yeast caused me to vomit because of it's bad taste. I used yeast cake from nearby grocery store. It activated within few minutes of soaking in sugar solution. Maybe I used too much.
Why are you adding more sugar?
If you need clarity, let it sit for a month, if it still isn't cleared, try cold crashing.
@@CitySteadingBrews thanks for your good advice. How many times should I rack? 2 times in 2 months and then bottle? I have used step feeding as adding too much sugar initially may stall the fermentation. I need mild sweetness with around 12-14% alcohol. I used general purpose yeast used in food industry (used in making bhatura, pizza base etc).
In India, they say primary and secondary fermentation takes place 21 days each, then rake once or twice and age to improve taste.
Could you please explain why/how you cold crashed the ginger beer? And if I am making a low percentage bubbly cider would I do the same?
I only cold crashed the ginger beer to give me a few days to work on it. Sort of suspended animation if you will.
Thank you so much. So for the sparkling apple cider you pasteurised in your ginger beer video did you just use a lower tolerance yeast and then put in sugar for natural carbonation?
Hey. I have a question! Would I lose pressure in my fermentor while cold crashing? I mean, isn't the sanitizing solution getting sucked into the fermentor due to the low temperature?
You could. It's possible that will happen. I normally remove the airlock and just put plastic wrap on the lid before cold crashing, but in all honesty, I barely ever cold crash anymore.
@@CitySteadingBrews Thanks for the tip!
You mentioned the mead, that the yeast only made up to 5%. Which specific yeast(s) would you use instead of the regular commercial one, to not have to "save" it by cold crashing or pastuerizing? perhaps it would be better to make sure the sugar levels were lower for the natural fermantion to keep going, by the end add more honey to raise the alcohol level?
I think you misunderstood.... I added yeast to get fermentation to start again, and ideally wanted more like 11%. After 3 days, it was already 13%. I didn't save it by cold crashing, I stopped or drastically slowed fermentation so it wouldn't go completely dry.
Also, your suggestion of keeping sugar levels low then adding more honey to raise alcohol wouldn't work. The natural yeast had hit it's tolerance. It would just make it even sweeter than it already was.
Here's the video on this: ua-cam.com/video/jWn3KgntePk/v-deo.html
When do I cold crash ginger beer and why?
Great video. I agree with you about the consistency of temperatures. When brewing beers i find i like the tast more when it is brewed at a consistent temperature than i did when it varied, even when the variation was within the recommended temps of the yeast.
I was having trouble with a mixed berry wine definitely finished fermentation but was thick as pea soup if you know what I mean so in one jar I use bentonite which cleared within 8 days the others I just left because my mum said just put it aside and forget it it crystal clear 12 days
In all my years of brewing, I've never had a brew so murky I felt the need to add a clarifier of any kind. Time heals all brews :)
So, even when fermentation is done (and verified) then sweetened (or not) then cold-crashed… taste will still improve as it sits, right? Cold crash will not stop ‘aging’ correct?
Right, cold crashing does not stop the aging process.
Love the videos, keep them coming. Quick question. I made a concoction of 3lb honey, 3 gallons apple cider,1/2 gallon pom juice, 1/4 pear juice, 2 cups of sugar....... then added a gallon of water.... its bubbling good. But will that turn into vinegar?
Why would you think it will become vinegar?
It will become vinegar if you don't take care of it. If you allow too much oxygen after fermentation or let it sit uncovered or many other things, but just via fermentation it will become mead.
@@CitySteadingBrews the smell after 5 days... very vinegary maybe it's the pomegranate juice. Thank you very much.
Vinegary isn't good.... it's possible you activated the acetobactors and are making vinegar, but I'd give it some time.
Will cold crashing, after stabilizing and backsweetening, help clear a mead any quicker (or better) than just "letting it sit"?
Sure, cold crashing can often help clear things. Better is debatable but it is possibly faster.
I know this is an old video but just wondered is there an issue using bentonite for clarity? does it mess with the taste? or do you not use it because you really just like using as few ingredients as possible?
The latter... just did a video on this actually: ua-cam.com/video/eSwXBpq7-ZA/v-deo.html
@@CitySteadingBrews Thank you for the reply, your linked video had some good information.
I was watching Townsends and they mentioned using what I believe was the leese (sp?) for bread. Have you ever tried to re-animate the yeast in your brews to use in a new brew or in baking? If so, what were the result?
The call it barm. It's the foam from beer. But yep, you can use the lees or barm for making bread. There's plenty of active yeast in there and of course the aged and fermented flavors of beer too.
What about adding clay bentonite coupled with cold crashing?
Sure if you want to.
@CitySteadingBrews I've not tried cold crashing or adding bentonite. Is there any nuances to consider with the clay? My understanding is that the clay is ionically charged and will help with "grabbing" the colloids in suspension. Paired with cold crashing it can help clear up stubborn meads.
They are both valid methods. I don't think you need both but there's no harm that I can see.
Hey guys! I have two ciders that I racked a week ago and haven't cleared even a bit. I used organic juices, so I suspect this is partly why. Question: If I cold crash, can I then still bottle condition? Thanks for the great vids!
Same experience as commented above. I dont expect to clarify. I will backsweet for sweetnes and carbonisation after cold crash
That was another great video, you guys is really helping me develop skills as a young home brewer, so thanks a million! I have a question, could you give me some info of stalled or stuck fermentation please and how to get them started again, or whatever advice you got?