I was watching this next to my sleeping cat Steve. He heard Tigger. Popped his head up looking around. He loves other cats so he thought he had a visitor.
Once again, ...... going back to the bare bone basics is great for learning and ensuring one hasn't lost some of the basic brewing steps. That's one your greatest strengths ..... you teach at a level everyone gains from!! Merry Christmas, thanks for all your hard work.
Been watching you all long enough that I have decided to start making meads and ciders at home following some of your recipes, hopefully getting to the Christmas Fruitcake early enough to let it age a while before next Christmas. Thanks for all you guys do, and I'll save a bottle or two for a comparison since I'm sort of right up the road from ya.
EC1118, D47, Mangrove Jacks M05, Red Star Premier Rouge are rock stars for me in South Dakota, however in the summer 71b really works well. I only know this by comparing my brew notes to my brew rooms temps. point in case it is cool in my brew room now, 67 to 69 deg and my current traditional stalled hard with good PH and 71b. Thanks for helping me put this all together.
Oh cool, Rowse is the brand I’ve been using. Here in England they have a few different varieties of it as well. The “runny” and dark versions of it taste best to me.
Can I make a suggestion to you CSB? Can you add a black dot or the word "clarity" or even a persons name from the community to the white piece of paper when your trying to display the final clarity of the brew? I think it would help get visual across of the clarity of the brew thru the camera. I also think it would be a neat way to have interaction with the community. It maybe a great time to highlight a name of somone in the community that y'all would like to recognize during that segment of the video. Just an idea that I thought would be neat to suggest. Love y'all and keep up the great work! Peace!✌️
I came here to make a similar suggestion. A flat white background does nothing to demonstrate the clarity of the brew, just lightens the background color. Contrast is necessary, to demonstrate the clarity.
For airlock spirit use, avoid flavored things. I think it was Cooper 's Honey bourbon that I had, and it ended up leaving a crazy nasty film all over everything in the airlock.
@dawsonrivers23 it didn't end up harming anything. It started looking pretty nasty and I was wondering if I somehow had an infection in the airlock. All said and done. Everything turned out okay, once it started getting weird. I rinsed it out and replaced it with vodka.
Hey I’ve been watching you guys now for a few months and I’ve done my first two brews. Have you thought of infusing your honey with something like hibiscus? And doing like a peach hibiscus mead or something like that I know you’ve had a hard time liking peach brews but I think it would make an amazing video
I have seen every video that you guys have on this channel. Many of them two, three, even four times. I LOVE your content. (And I've never brewed anything.) So, as someone that you might consider a fan, if I could make a request. Please, please, please, please! Don't become a shill. North Mountain Supply puts out a fabulous product. We see you using their stuff. So it's kind of obvious. But now you're going to use their honey. And then maybe they're yeast. Ya know, you always weigh your Kirkland honey. And maybe it was because you guys weren't feeling well. But it really seemed like you kind of phoned in some of the notes. And, you said you were going to check acidity. But didn't. I am absolutely positive that I am being hypercritical. But that's only because I love you guys the way that you are. PLEASE DON'T SELL OUT
I created a bocheted hydromel (was planning on wine-strength, but I ran out of honey 😂). I pasteurized it with your seuz vide method and it turned from dark amber-brown to almost black. Is that color change normal for bochets?
My fermentation station usually runs 60 degrees or a little less. I have found that red star cote des blancs and cuvee work well at these temps.They also take a month or more. Have you ever thought of making a bottle bomb on purpose? I would be interested in seeing how destructive it is. I keep my brews in a plastic tote. Would that be sufficient to contain a bomb? Or am I courting death, and destruction of an entire room of my house?
Got two going right now that are right around 6 weeks that both have slowed tremendously at round 1.030 and 1.040. I checked ph and both are right around 3 so I am wondering if I should boost the ph some.
Does North Mountain sell that honey in bulk? Sorry, being lazy and askjng while still watching the video and having not checked the site ... also busy day in the kitchen today.
i *KNOW* you know you can put some of the must back into the honey jar and shake the you know what out of it to get that last sacred drop of gooey goodness! Ok, you did the same but different :) "Keep going till you reach the end... then stop!"
Yesterday I tried a wine that advertised no-sugar. It was very light and not dry. Alc% is 14.1. Chardonnay. How can you get this % with no sugar? Brand is Lifevine. Can you do an episode about how to do this? Thx
I checked it out, they just don't add processed sugar, and use only grapes. Saying no sugar is a bit cheeky in that regard but from their perspective they added no sugar directly. Kind of. I guess.
@@CitySteadingBrews How do you get 14.1% without adding sugar? What I read on the internet is without adding sugar you will get somewhere around 7%, more like a cider. I understand if you add more yeast that could increase %, but then you have a dry wine. This didn't taste dry to me - very light. Just curious. BTW they have serving facts on the bottle: per 5 oz serving carbs are 3.1g - that's less than a teaspoon right? For anyone interested cal=120.
That fermentation really dropped the pH level a good bit. Kind of surprising, at least from the POV of someone who hasn't seen that before. Definitely pushes the idea of keeping an eye on pH. P.S. - Jedi Council also deal in absolutes. Just look at Yoda's admonishment against relationships. It's an absolute. Just sayin'. ;) Aing-Tii Monks FTW!
To touch more on what Brian is talking about, 10-13 or so percent mead you're not going to notice much difference in alcohol as the average person. You're only *REALLY* going to notice it with something like a hydromel (around 5%) compared to a 15% mead. That's where you will see the alcohol taste change the overall flavor of your mead. Unless you're *extremely* experienced in tasting various amounts of alcohol in things like mead, wine, etc. (which is very unlikely) you can't say "Oh I can tell the difference in alcohol flavor with a 10% vs 12% drink". Anyone who says that is full of it and lying through their teeth. The odds of actually being able to taste THAT minimal of a difference is slim and none. Your palate would have to be SUPER sensitive, and the mass population does not have that
Ok, was watching your skeeter pee video again, was going to try making it and a question poped into my head unexpectly. Are there any GMO yeasts, are all "cultivated" yeasts GMO? if so, is there a source for non GMO yeasts?
@@CitySteadingBrews So is wheat and most of the bread you purchase in the stores is made from geneticlly modified organisms. Farmers are not allowed to keep some of their harvest to plant next year because the those seeds are the intellectual property of the corporation that genetically modified them.
“It’s not PEAR 👹” That made me laugh 😂. I love you guys happy holidays
I was watching this next to my sleeping cat Steve. He heard Tigger. Popped his head up looking around. He loves other cats so he thought he had a visitor.
You guys are amazing. Thank you for everything you do for the homebrew community
Once again, ...... going back to the bare bone basics is great for learning and ensuring one hasn't lost some of the basic brewing steps. That's one your greatest strengths ..... you teach at a level everyone gains from!! Merry Christmas, thanks for all your hard work.
Been watching you all long enough that I have decided to start making meads and ciders at home following some of your recipes, hopefully getting to the Christmas Fruitcake early enough to let it age a while before next Christmas. Thanks for all you guys do, and I'll save a bottle or two for a comparison since I'm sort of right up the road from ya.
34:53 this moment is so cute. Relationship goals. Is that there.
Love watching y'all
Picking up knowledge is a plus.
Thank you.
EC1118, D47, Mangrove Jacks M05, Red Star Premier Rouge are rock stars for me in South Dakota, however in the summer 71b really works well. I only know this by comparing my brew notes to my brew rooms temps. point in case it is cool in my brew room now, 67 to 69 deg and my current traditional stalled hard with good PH and 71b. Thanks for helping me put this all together.
I love the idea of a mead tutorial by candlelight 😂! Barry Lyndon Mead!
Spooky storm brew video would be cool :)
Will have to try this honey. Happy Holidays!!!!
Ohh the easter egg brews coming up look exciting
Oh cool, Rowse is the brand I’ve been using. Here in England they have a few different varieties of it as well. The “runny” and dark versions of it taste best to me.
Can I make a suggestion to you CSB? Can you add a black dot or the word "clarity" or even a persons name from the community to the white piece of paper when your trying to display the final clarity of the brew? I think it would help get visual across of the clarity of the brew thru the camera. I also think it would be a neat way to have interaction with the community. It maybe a great time to highlight a name of somone in the community that y'all would like to recognize during that segment of the video. Just an idea that I thought would be neat to suggest.
Love y'all and keep up the great work! Peace!✌️
I came here to make a similar suggestion. A flat white background does nothing to demonstrate the clarity of the brew, just lightens the background color. Contrast is necessary, to demonstrate the clarity.
For airlock spirit use, avoid flavored things. I think it was Cooper 's Honey bourbon that I had, and it ended up leaving a crazy nasty film all over everything in the airlock.
Oh no I hope not I put honey whiskey in the last airlock I used 😮
@dawsonrivers23 it didn't end up harming anything. It started looking pretty nasty and I was wondering if I somehow had an infection in the airlock. All said and done. Everything turned out okay, once it started getting weird. I rinsed it out and replaced it with vodka.
@mothergoose229 yeah thanks for the heads up have to fix that later
Question for you guys using strong spirits for the airlock: is there a reason why you like to use spirits over TRBOS water?
@Questerer it's easy to just top it off instead of making more sanitizer
Hey I’ve been watching you guys now for a few months and I’ve done my first two brews. Have you thought of infusing your honey with something like hibiscus? And doing like a peach hibiscus mead or something like that I know you’ve had a hard time liking peach brews but I think it would make an amazing video
I have seen every video that you guys have on this channel. Many of them two, three, even four times. I LOVE your content. (And I've never brewed anything.) So, as someone that you might consider a fan, if I could make a request. Please, please, please, please! Don't become a shill.
North Mountain Supply puts out a fabulous product. We see you using their stuff. So it's kind of obvious. But now you're going to use their honey. And then maybe they're yeast. Ya know, you always weigh your Kirkland honey.
And maybe it was because you guys weren't feeling well. But it really seemed like you kind of phoned in some of the notes. And, you said you were going to check acidity. But didn't.
I am absolutely positive that I am being hypercritical. But that's only because I love you guys the way that you are.
PLEASE DON'T SELL OUT
I created a bocheted hydromel (was planning on wine-strength, but I ran out of honey 😂). I pasteurized it with your seuz vide method and it turned from dark amber-brown to almost black. Is that color change normal for bochets?
My fermentation station usually runs 60 degrees or a little less. I have found that red star cote des blancs and cuvee work well at these temps.They also take a month or more. Have you ever thought of making a bottle bomb on purpose? I would be interested in seeing how destructive it is. I keep my brews in a plastic tote. Would that be sufficient to contain a bomb? Or am I courting death, and destruction of an entire room of my house?
Got two going right now that are right around 6 weeks that both have slowed tremendously at round 1.030 and 1.040. I checked ph and both are right around 3 so I am wondering if I should boost the ph some.
Candle light mead tutorial, music by Kenny G.
Copyright strike by YT.
CSB by 🕯️ light? That'd be quite an episode! 😅
Erm... probably not as that isn't nearly enough light to make a quality video.
@CitySteadingBrews I didn't say it'd be *quality*, just *quite an *🤪 LOL
Ahhh
I prefer to keep temp around 70 degrees anyway so it will work for 71b
Come over to the dark side, we have Mead!
Does North Mountain sell that honey in bulk? Sorry, being lazy and askjng while still watching the video and having not checked the site ... also busy day in the kitchen today.
12 pounds is the largest atm.
@@CitySteadingBrewsokay thanks! I try to buy by (bye bye! ... sorry) the 60lb/5gal bucket since we use a lot of honey , and I make mead.
i *KNOW* you know you can put some of the must back into the honey jar and shake the you know what out of it to get that last sacred drop of gooey goodness!
Ok, you did the same but different :)
"Keep going till you reach the end... then stop!"
We used the water for the must but yeah, same concept.
Yesterday I tried a wine that advertised no-sugar. It was very light and not dry. Alc% is 14.1. Chardonnay. How can you get this % with no sugar? Brand is Lifevine. Can you do an episode about how to do this? Thx
Probably non fermentable sugars or they didn't add sugar and just used the fruit itself which is how most wines are made really.
The yeast has eaten all the sugar and converted it to alcohol. It originally had a sugar content.
I checked it out, they just don't add processed sugar, and use only grapes. Saying no sugar is a bit cheeky in that regard but from their perspective they added no sugar directly. Kind of. I guess.
@@CitySteadingBrews How do you get 14.1% without adding sugar? What I read on the internet is without adding sugar you will get somewhere around 7%, more like a cider. I understand if you add more yeast that could increase %, but then you have a dry wine. This didn't taste dry to me - very light. Just curious. BTW they have serving facts on the bottle: per 5 oz serving carbs are 3.1g - that's less than a teaspoon right? For anyone interested cal=120.
Wine grapes have been used for centuries without added sugar and can achieve 10-15%.
That fermentation really dropped the pH level a good bit. Kind of surprising, at least from the POV of someone who hasn't seen that before. Definitely pushes the idea of keeping an eye on pH.
P.S. - Jedi Council also deal in absolutes. Just look at Yoda's admonishment against relationships. It's an absolute. Just sayin'. ;)
Aing-Tii Monks FTW!
pH always drops during fermentation.
@@CitySteadingBrews Absolutely. I meant the amount was surprising to me. Seems like it dropped almost 1.5 points in pH.
The white paper test should be a barcode test.
Kveik yeast can do well at 104F.
I don't keep my house at 104, lol.
To touch more on what Brian is talking about, 10-13 or so percent mead you're not going to notice much difference in alcohol as the average person. You're only *REALLY* going to notice it with something like a hydromel (around 5%) compared to a 15% mead. That's where you will see the alcohol taste change the overall flavor of your mead. Unless you're *extremely* experienced in tasting various amounts of alcohol in things like mead, wine, etc. (which is very unlikely) you can't say "Oh I can tell the difference in alcohol flavor with a 10% vs 12% drink". Anyone who says that is full of it and lying through their teeth. The odds of actually being able to taste THAT minimal of a difference is slim and none. Your palate would have to be SUPER sensitive, and the mass population does not have that
Ok, was watching your skeeter pee video again, was going to try making it and a question poped into my head unexpectly. Are there any GMO yeasts, are all "cultivated" yeasts GMO? if so, is there a source for non GMO yeasts?
They are living things...
@@CitySteadingBrews So is wheat and most of the bread you purchase in the stores is made from geneticlly modified organisms. Farmers are not allowed to keep some of their harvest to plant next year because the those seeds are the intellectual property of the corporation that genetically modified them.
Dried Kiwi's, Nectarines, and Rolled oats are visible. What, no Taro roots?
Umm, no?