Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-CID-Brewing-1-Gallon/dp/B019ZRVP7U?maas=maas_adg_96183D21280B78F4B758B9EB1E812218_afap_abs&ref_=aa_maas&tag=maas (Affiliate link helps support the channel)
We are glad you decided to share this video, we have had plenty of unsuccessful batches ourselves! This was a cool concept and we had no idea you could make wine out of sweet potatoes. Thanks again! Best, David and Rachel from CFS
Thanks for sharing! One possible reason it may have stalled is because (AFAIK) DAP is toxic to yeast while re-hydrating, and it's recommended to wait about 24 hours post pitch until you add any DAP to your must. Cheers!
Loved seeing the Texas Longhouse Mead glass get featured!! Also, super brace of you to boil the pot so full!! Would you consider using koji so saccharify the sweet potato rather than amalase and other enzymes? A good koji should get you a nice citric kick if you pamper it
Boiling the sweet potatoes reminded me of the quince mead I’m currently working on: chop with skins on, boil 15 minutes, allow to steep & cool overnight, remove quince, add honey, stir, add pectic enzyme and yeast. Let’er rip. I did use a nutrient schedule. More sediment than I expected, gorgeous smell, still a ways to go before it gets bottled though. Do you have access to quince? They’re a lot of work any way you prepare them but well worth it. I’d love to see your take on a quince wine or mead. And it’s quince season right now…
Great video! Pretty sure Golden raisins have stabilizers on them that could be the problem? Maybe next time use regular (or the brown) raisins? Lol happy brewing and cheers for doin the most!
They have sulfites and are covered in sunflower oil but I've used them plenty of times and never had a problem. I just rinse them really well. Last time it was with the apple and pear wine where I used them to increase the body and vinosity as I didn't want just a higher ABV cider, and the wine went from 1.092 all the way down to 0.990. within a week. This probably had to do with the yeast being old or the packet had cracked or something along those lines. Btw, my apple pear wine was also the first time I tried the in/famous EC-1118 and that thing is insane. I rehydrated half a teaspoon of it in a little bit of water with one tsp of sugar dissolved in it and within 20 minutes all of it had risen from the bottom, created a cap double the volume of the water and started doing that yeast dance when it goes nuts. In a glass of barely sweet water. Lol!!
A couple years ago I made a pumpkin wine using pie pumpkin that I cooked in the oven and then shredded and added to the water with brown sugar, spices and other scary white powders. I tried a couple different wine yeasts which never even started fermenting. Finally I threw in some bread yeast in desperation and that took off and went completely dry. final ABV was 13%.
@@DointheMost I think it turned out well. I just made up the recipe which included 1 tsp each of cinnamon, ginger and nutmeg. Tried to mimic what a pumpkin pie might have. It was a 1 gallon batch. It is spicy on the nose and the taste although I can't really pick out any one spice in the flavor. I think maybe I should have waited to add the spices at least until after primary fermentation, but I'm happy with it for a first try with pumpkin. Also I think there are some buttery notes to it as well but over all very drinkable.
So, BC, correct me if I'm wrong but two pounds of brown sugar in one gallon of must should be around 1.086, so 11.7% potential ABV. Just on its own, without calculating any sugars from the potatoes or even the raisins. If this is correct it means it's not lack of fermentables but that something must've upset the yeast. DAP has problems at 9% so that too shouldn't be a problem as big to stall the fermentation at 1.030. Sulfites on raisins shouldn't pose that much of a problem either. This is interesting.
Hey there! I was interested in trying this recipe myself, but I'm concerned about the potential for botulism, given the low-acidity of the sweet potatoes. Any advice for avoiding that pitfall, or does the juice you get avoid it naturally in a way I'm not understanding as a baby brewer? 😁
I wasn’t worried about it restarting. The fermentation seemed to go fast and it was already dropping clear by the time I put it in to cold crash so I knew something weird happened. I can’t really account for why it stalled. Conditions should have been right for it to ferment out all the way. My guess is that I had weak or old yeast and the colony never really got established.
@@DointheMost great video! When pectin enzyme is involved, it's important not to disturb the lees or krausen layer. It's job is to create a barrier and eventually starve the yeatsies of nutrients. Maybe do it again with the raisins in a grain bag held to the side with a magnet?
The earthy/dirtiness of it probably comes from the sweet potato skins. Next time you might peel them, if you found that flavor unappealing. Wow. No pun intended. LOL
I think you should use the cooked sweet potatoes in the primary for this wine so you get a better flavor. I also believe a starting gravity should be taken at the beginning. Who doesn't do that? Although your recipe might be OK but I wouldn't follow your directions.
You definitely had me tempted to skip ahead see the mistake 😱. I wouldn't exactly call a stalled fermentation a mistake in this situation. Although in some cases it is. Regardless, great video!
Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-CID-Brewing-1-Gallon/dp/B019ZRVP7U?maas=maas_adg_96183D21280B78F4B758B9EB1E812218_afap_abs&ref_=aa_maas&tag=maas
(Affiliate link helps support the channel)
Watch at 2× speed. Its upper right hand corner. Tap on it then choose speed
Could try adding beta amalyse to the fermentation, might help break down some things into fermentables. Great video thanks.
I was thinking maybe glucoamylase, when it gets to yeast pitching temperature, too.
I smoked my sweet potatoes and purée with apple juice and added the honey made three gallons adding more apple juice
We are glad you decided to share this video, we have had plenty of unsuccessful batches ourselves! This was a cool concept and we had no idea you could make wine out of sweet potatoes. Thanks again! Best, David and Rachel from CFS
Cheers! Love the channel, by the way - looks like you guys are working your butts off getting that cidery up and running!
@@DointheMost 👏👏 thank you, it means a lot! Hopefully after we get through these next few projects….it’ll be less labor intensive hahaha
Thanks for sharing! One possible reason it may have stalled is because (AFAIK) DAP is toxic to yeast while re-hydrating, and it's recommended to wait about 24 hours post pitch until you add any DAP to your must. Cheers!
Loved seeing the Texas Longhouse Mead glass get featured!! Also, super brace of you to boil the pot so full!!
Would you consider using koji so saccharify the sweet potato rather than amalase and other enzymes? A good koji should get you a nice citric kick if you pamper it
Boiling the sweet potatoes reminded me of the quince mead I’m currently working on: chop with skins on, boil 15 minutes, allow to steep & cool overnight, remove quince, add honey, stir, add pectic enzyme and yeast. Let’er rip. I did use a nutrient schedule. More sediment than I expected, gorgeous smell, still a ways to go before it gets bottled though.
Do you have access to quince? They’re a lot of work any way you prepare them but well worth it. I’d love to see your take on a quince wine or mead. And it’s quince season right now…
Unfortunately, the only quince I can get is quince jam. I would love to work with the fresh fruit or juice!
@@DointheMost - Farmers markets perhaps?
Great video! Pretty sure Golden raisins have stabilizers on them that could be the problem? Maybe next time use regular (or the brown) raisins? Lol happy brewing and cheers for doin the most!
Yes, they definitely are packed with sulfites. I suppose that could’ve impacted the yeast health, but it did ferment about halfway, ha ha
They have sulfites and are covered in sunflower oil but I've used them plenty of times and never had a problem. I just rinse them really well. Last time it was with the apple and pear wine where I used them to increase the body and vinosity as I didn't want just a higher ABV cider, and the wine went from 1.092 all the way down to 0.990. within a week.
This probably had to do with the yeast being old or the packet had cracked or something along those lines.
Btw, my apple pear wine was also the first time I tried the in/famous EC-1118 and that thing is insane. I rehydrated half a teaspoon of it in a little bit of water with one tsp of sugar dissolved in it and within 20 minutes all of it had risen from the bottom, created a cap double the volume of the water and started doing that yeast dance when it goes nuts. In a glass of barely sweet water. Lol!!
A couple years ago I made a pumpkin wine using pie pumpkin that I cooked in the oven and then shredded and added to the water with brown sugar, spices and other scary white powders. I tried a couple different wine yeasts which never even started fermenting. Finally I threw in some bread yeast in desperation and that took off and went completely dry. final ABV was 13%.
How’d that turn out? You know I’m interested to find out!
@@DointheMost I think it turned out well. I just made up the recipe which included 1 tsp each of cinnamon, ginger and nutmeg. Tried to mimic what a pumpkin pie might have. It was a 1 gallon batch. It is spicy on the nose and the taste although I can't really pick out any one spice in the flavor. I think maybe I should have waited to add the spices at least until after primary fermentation, but I'm happy with it for a first try with pumpkin. Also I think there are some buttery notes to it as well but over all very drinkable.
Sounds like you brewed something that might work as an ingredient for a cocktail!
And here I was thinking “maybe I can cook with it?” But you’re right!
So, BC, correct me if I'm wrong but two pounds of brown sugar in one gallon of must should be around 1.086, so 11.7% potential ABV. Just on its own, without calculating any sugars from the potatoes or even the raisins. If this is correct it means it's not lack of fermentables but that something must've upset the yeast. DAP has problems at 9% so that too shouldn't be a problem as big to stall the fermentation at 1.030. Sulfites on raisins shouldn't pose that much of a problem either. This is interesting.
I think it was a bad yeast packet, myself!
@@DointheMost Oh I see! Didn't think of that! I always go for the complicated road!
All the sweet potatoe sugar is still in your potatoes. Not the juice. Because I drink my vegetables juice. The juice isn't that sweet.
Hey there! I was interested in trying this recipe myself, but I'm concerned about the potential for botulism, given the low-acidity of the sweet potatoes. Any advice for avoiding that pitfall, or does the juice you get avoid it naturally in a way I'm not understanding as a baby brewer? 😁
Were you worried about the yeast restarting in the bottle? Could that stall be from unferementables I.e. starch in the sweet potato?
I wasn’t worried about it restarting. The fermentation seemed to go fast and it was already dropping clear by the time I put it in to cold crash so I knew something weird happened. I can’t really account for why it stalled. Conditions should have been right for it to ferment out all the way. My guess is that I had weak or old yeast and the colony never really got established.
@@DointheMost great video!
When pectin enzyme is involved, it's important not to disturb the lees or krausen layer. It's job is to create a barrier and eventually starve the yeatsies of nutrients.
Maybe do it again with the raisins in a grain bag held to the side with a magnet?
Was the sweet potato wine as sweet as sherry?
I think I’ll size up looking for 2 gals in secondary and try to make it “sweet potato pie “ wine.
Stirring while a pectin enzyme is working? I thought the point of the PME was to keep a raft of pectin in the krausen layer.
Edit: like keeved
Never heard that before. I’ve only ever used it to break down fruit for juice/tannin extraction.
BC, try starting with a puree dissolved in water. Bump with honey, maybe light brown sugar. Make a mead. Just sayin.
👀
🍠
When you say "cider-y", are you talking about what Americans call cider, or fermented apple juice?
Fermented apple juice.
The earthy/dirtiness of it probably comes from the sweet potato skins. Next time you might peel them, if you found that flavor unappealing.
Wow. No pun intended. LOL
I think you should use the cooked sweet potatoes in the primary for this wine so you get a better flavor. I also believe a starting gravity should be taken at the beginning. Who doesn't do that? Although your recipe might be OK but I wouldn't follow your directions.
There's still Room for , Second 🥈 and Third 🥉 . Come On ! 🐯🤠
I might!
Are we talking posts or drinks.. cuz I only ever have ONE Drink.. ONE RIGHT AFTER THE OTHER..hehe
Ship.!!! 2nd
🥈
Wouldn’t that process make it more of a beer?
You definitely had me tempted to skip ahead see the mistake 😱.
I wouldn't exactly call a stalled fermentation a mistake in this situation. Although in some cases it is. Regardless, great video!
My hope was to try all of these dry - so mostly it didn’t fit with my vision for the series. 🙃
First 🥇
To much giba jaber you need to get to your points a little quicker man!
Or course it will taste sweet because you added brown sugar😂