Brewing English Tea Into Wine
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- Опубліковано 9 лип 2024
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Are you sure you aren't in the pot ?
Yeah I'm not convinced.
Im sure the whole video is filmed inside of the pot.
O2 is good at beginning of ferment because yeast goes through two types of ferments. Aerobic ferment is the reproduction stage that produces more yeast. Anaerobic fermentation is a survival stage that converts the sugars to alcohol. you want them to reproduce at the beginning and when they run out of O2, to then produce alcohol.
I did this with half cider and half earl grey tea sweetened to the same sugar content as the cider. Turned out really good!
You can do cold brewed tea overnight, its not bitter you dont get the dry tannins in your mouth this would probably be better for something like this (and you dont have to boil 4 litres)
love these longer vids where you wing it and explain the process and everything
I like this style of video where you allow your personality to show more. Very interesting brewing bud. Keep up the good work!
Gay
RE: shaking the wort.
From what I've read, watched, etc. One reason is to dissolve more oxygen into the wort/mash/solution. Since you boiled the liquid, you removed a good deal of the oxygen so you want to Introduce more. The reason you want to introduce more oxygen is the make the yeast respire first. Doing this means the yeast can produce more energy to reproduce themselves, i.e. leading to a strong and healthy yeast population (less likely to have unwanted infection and stalking of ferment). Once the yeast consume all the oxygen, they then switch from respiration to fermentation. Both processes produce alcohols as byproduct ( fermentation more than respiration iirc) but yeah. More oxygen = more yeast = stronger ferment etc
Keep up the good videos man, I love watching all the different ways of making, cooking, fermenting, and preserving stuff! It's a lot different to what I'm used to in the US
That tea better not taste like sanitizer when you are done.
I am on the edge of my seat waiting to see how this turns out. Could be very interesting.
Falling down rabbit holes like this are fun
If you do this again you should use loose leaf tea from somewhere like the Brew Tea Company, completely different flavour (and better imo)!
"This isn't Tea Wine this is hot fermented leaf juice" -Uncle Iroh
I guess this is like kombucha in a way, just with more alcohol
I was wondering that. Kombucha is made of yeast and bacteria. I don't know much about regular being. Is there a bacterial component here? Or is this a non- probiotic version?
@@JoeAuerbach He uses a wine yeast, and I can imagine through the fermentation process that some probiotics may culture from the bacteria already in the tea itself (as to how large a culture, no way of knowing really).
I'd also imagine that the alcohol content may kill some or alot of those bacteria as well though.
i wish u do more like this you look like your haveing so much fun and happy
So excited for the update!
My understanding is that yeast need oxygen to produce cell membrane from scratch. However, I think yeast nutrient contains the compounds they need for cell membrane production anyhow
Love your videos!!! Cheers from Brazil ❤
I made looseleaf tea smokable but it's interesting though because it's too strong for me to drink lol 😂😂😂😂
The thumbnail is such a mood.
This has been on my mind for months and I have no idea if a follow up is coming
I love the longer videos!
THE POT MOVE 😂😂😂 so silly Johnny 😆😆
Ooh, I'm already thinking of different types of tea that may be nice, like Earl Grey or a smoky lapsang
You should try watching beer brewing videos from brushow, hops & gnarly, and the apartment brewer. There is a lot of fermentation knowledge you can learn from and hopefully make beer yourself
Ehem. Spiff would like to talk to you, you Tea... man!
Tea Asian just make kombucha
Honestly in ontsrio cheap Kvass made by jeiwsh ppl in Vaughan helps so many ppl that drink
I thought this would be Kombucha. I have been bamboozled.
Which is best to ferment in , spring water or distilled water ??
Spring water.
Distilled water would have no nutrients which the yeast use like magnesium, calcium chloride etc
@@golly181 thank you for sharing your knowledge with me.
Long form videos! Nice bro
Bunghole. That is it
Are you sure you sanitized enough? lol
If you want to make cheap alcohol you can make "water" wine. And after that flavor it with tea. Why u use tea before?
Mate where’s the Yorkshire tea bags, proper brew
There's no more Chemsan sanitizer 🥺
12:00 not sure if you know by not or not but you were lied to. Excessive Oxygen creates vinegar, ruining your brew. Shaking it like that isn't going to add any oxygen anyway, just mixes the Must better so you were fine but yeah, oxygen will ruin the brew.
There's someone else here who sounds better educated then me, so maybe pay closer attention to them than me, but be mindful.
You pretending to be resting inside the pot was so funny 🤣🤣
Kambocha without the living thing?
Is that your parents house?
Mate. Any proper englishman knows you add the suger AFTER you take out the tea bags.
Bro thinks he invented kombucha lol