Feeling like you have Deja vu? I took down my video about this topic from last week to add all the options instead of just the most beginner friendly ones. This video goes deeper into the topic than the previous.
Aside from my very first brew ive only pasteurized. Have done it in bottles and in fermenter, prefer fermenter. Hands down my favorite way to stablize. It melds flavors, helps clear and doesnt add no need to add stabilizers to the brew. 20+ brews, never a blowout.
do you have a particular way of doing it that differs from what the video discussed? i guess what im really asking is; do you have any tips or tricks that you learned that the video didnt mention?
@smokinwoodz I tend to err on the side of caution. I keep it at 145° for 30-35 minutes. With that, I do set the sous-vide to 150, because my anova does not get the internal bottle temperatures exactly to the temperature it is set at. So overshoot the temperature setting just a little bit and your bottles will get where they need.
I am making my first mead and I didn't count the ABV, so what do you think after rackinging and aging for 2 month, I sweeten it and cold crash it? awesome video and tips 😅 i am gonna try some of them 😅
Love your videos and been following your tips for a while. I wanna suggest an ingredient that i think would be an interesting to experiment with, I haven’t seen anyone use it in a brew yet. It’s called Pomegranate molasses, we use it all over the middle east and it’s basically bochet pomegranate juice, it’s cooked for hours and reduced to a thick dark sweet and tangy molasses.
What are your thoughts on using a 1.6 or 1 gallon stainless keg to heat pasteurize the brews in? Like put it in a pot of 165 degree water for x minutes.
Just curious about why cold crashing then adding Potassium Sorbate and metabisulfate is more difficult than just adding them? Just attempted to do chemical stabilization for the first time and did not realize I needed to rack first. Can I just rack or do I need to add them again before bacmsweetening?
guessing the step 2 version he is describing refers to an inactive fermentation where the yeast have eaten the sugar already and have fallen out of suspension to the bottom, the brew has cleared enough and you rack to a new container with stabilizers. the second one he is describing a situation where that first bit hasnt happened yet and you are trying to forcibly achieve it earlier than it would naturally happen through the somewhat inconsistent process of cold crashing which can lead to the second bit with your stabilizers not always working.
Huh that's interesting my preferred method i ended up figuring out by trial and error was a combo of cap out and cold crash without using sulphates so far even with back sweeteners i haven't had a refermentation yet
it isnt just 1 more step though try stopping an active fermentation with a healthy yeast colony that isnt lacking in nutrients that wants to chew through 10+ points of gravity a day and you will find out quickly its not as simple as just making the yeast a little bit colder before you stabilize it
@@Tcc749 After using potassium sorbate and metabisulfate, it's literally one step to cold crash. You don't have to do anything else other than putting it in a cold environment. That is one step.
He literally explains its expert level because of the potential danger. If a noob fails to stop an active fermentation and bottles the mead then he has a bunch of bottle bombs. Since cold crashing temporarily gives the appearance of stabilization if a noob doesn't wait and make sure that its stabile and bottles then they could potentially have bottle bombs. All the methods take longer but have direct feedback that they worked.
Feeling like you have Deja vu? I took down my video about this topic from last week to add all the options instead of just the most beginner friendly ones. This video goes deeper into the topic than the previous.
👏🏾👏🏾👏🏾
Aside from my very first brew ive only pasteurized. Have done it in bottles and in fermenter, prefer fermenter.
Hands down my favorite way to stablize. It melds flavors, helps clear and doesnt add no need to add stabilizers to the brew.
20+ brews, never a blowout.
do you have a particular way of doing it that differs from what the video discussed? i guess what im really asking is; do you have any tips or tricks that you learned that the video didnt mention?
@smokinwoodz I tend to err on the side of caution. I keep it at 145° for 30-35 minutes. With that, I do set the sous-vide to 150, because my anova does not get the internal bottle temperatures exactly to the temperature it is set at. So overshoot the temperature setting just a little bit and your bottles will get where they need.
@ thank you, i forgot to reply to you the other day, i appreciate all the info i can get 🙏🏽
I am making my first mead and I didn't count the ABV, so what do you think after rackinging and aging for 2 month, I sweeten it and cold crash it? awesome video and tips 😅 i am gonna try some of them 😅
Love your videos. In my 15th batch and you have been very helpful.
You did miss one!!! Drink it right then. 😂🥂
You could probably also halt fermentation by lowering the pH enough.
Love your videos and been following your tips for a while. I wanna suggest an ingredient that i think would be an interesting to experiment with, I haven’t seen anyone use it in a brew yet. It’s called Pomegranate molasses, we use it all over the middle east and it’s basically bochet pomegranate juice, it’s cooked for hours and reduced to a thick dark sweet and tangy molasses.
Well you've got one taker, if i can find some at my local speciality grocer I'll give it a crack
@@sassycomrade5383 you would definitely find it in any middle eastern grocery store if there’s one around you، or online on amazon.
Which link is the one that lets you calculate the ammount of potassium sorbate en potassium metabisulfite? Am I blind haha? Thanks for the video!
There is a stabilizer calculator on MeadTools. Can’t provide the actual link because of UA-cam.
UA-cam blocked my comment linking it, but it's in the video description now!
R/winemaking is about to tagged in this video so many times, considering the amount of times commercial winemakers comment "It's impossible"
What are your thoughts on using a 1.6 or 1 gallon stainless keg to heat pasteurize the brews in? Like put it in a pot of 165 degree water for x minutes.
Just curious about why cold crashing then adding Potassium Sorbate and metabisulfate is more difficult than just adding them?
Just attempted to do chemical stabilization for the first time and did not realize I needed to rack first. Can I just rack or do I need to add them again before bacmsweetening?
guessing the step 2 version he is describing refers to an inactive fermentation where the yeast have eaten the sugar already and have fallen out of suspension to the bottom, the brew has cleared enough and you rack to a new container with stabilizers. the second one he is describing a situation where that first bit hasnt happened yet and you are trying to forcibly achieve it earlier than it would naturally happen through the somewhat inconsistent process of cold crashing which can lead to the second bit with your stabilizers not always working.
@@Tcc749 oh that makes so much more sense. Thank you for clarifying!
Huh that's interesting my preferred method i ended up figuring out by trial and error was a combo of cap out and cold crash without using sulphates so far even with back sweeteners i haven't had a refermentation yet
Yeah I’ve had Lalvin 71 B with a cap of 14 go to 18% twice.
Level 6 should be level 2.5. How the heck is that more difficult than figuring out the Delle units? It's just level 2 with one more step.
0:27
it isnt just 1 more step though try stopping an active fermentation with a healthy yeast colony that isnt lacking in nutrients that wants to chew through 10+ points of gravity a day and you will find out quickly its not as simple as just making the yeast a little bit colder before you stabilize it
@@Tcc749 After using potassium sorbate and metabisulfate, it's literally one step to cold crash. You don't have to do anything else other than putting it in a cold environment. That is one step.
He literally explains its expert level because of the potential danger. If a noob fails to stop an active fermentation and bottles the mead then he has a bunch of bottle bombs. Since cold crashing temporarily gives the appearance of stabilization if a noob doesn't wait and make sure that its stabile and bottles then they could potentially have bottle bombs. All the methods take longer but have direct feedback that they worked.