Natural Carbonation Explained (Carbonating Mead, Wine, Cider and Beer)
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- Опубліковано 17 січ 2023
- What is natural carbonation? What are the basics of doing it? What are the dangers? Are there things to avoid? Let's just explain natural carbonation for mead, wine, cider and beer.
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Using Sous Vide for Mead and Wine Pasteurization: • Using Sous Vide for Me...
Steps In Brewing Mead, Wine and Cider: • Steps In Brewing Mead,...
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One of the family legends is when a grandfather decided to make beer when grandma was going to be one visiting relatives for a few months. He stored the bottles in the bathtub -- and they all turned into bottle bombs. He cleaned up, repainted the bathroom, and got everything back to the way it should be before grandma came home. So, he goes to the docks, picks grandma up, takes her home, she goes into the restroom, comes out and says "you made beer, didn't you".
"How did you know?"
"You forgot to repaint the ceiling."
Lol, great story!
Yes, fermentation can still take place in the refrigerator. I am an experienced pizza maker. Pizza dough is proofed in the refrigerator and will rise significantly. It can double or triple in size even in restaurant walk-in refrigerators which might be kept a little colder than home refrigerators.
Yup. We proof dough in the fridge sometimes too :)
Proofing pizza or bread dough leads to better tasting pizza or bread :)
Yes, many sourdough bakers, myself included will stick the dough in the fridge over night before backing, to let the yeast do it’s magic. The final flavors and texture are great.y improved.
Loves me a good 2-3 day pizza dough. Flavor is sooooo much better.
Excellently done video :)
This will be a great resource for beginners.
Great job !!!
Thank you so much for doing this video. It really helped me to understand natural carbonation, which I was really struggling with. You and Danica are so good at explaining and teaching. I really appreciate you both!
You read my mind! This is the exact information that I needed for my current wine. Natural 20 good sir!
I just started my first batch of apple cider, thank you so much for the inspiring videos!
Thanks for the video and the great information.
THANK YOU! we made a micro brew several years ago and it carbonated and we had no idea what we did so we couldn't replicate the effect and now we can
Great video on a topic people find difficult. I second the Aldi lemonade bottles for carbonation. Brilliant, I use them for carbonated beverages, including cider and wine.
As always, thanks for the great video!
Welcome!
Great little video. I've successfully carbonated a few fermentations now thanks to city steadying and not one bottle bomb 👍. I've been using the flip top bottles or twelve ounce soda bottles with reusable corks from Walmart.
I've found that using about three quarters ounce of sugar per gallon and four tspns (or four single serve packets) of stevia work great for sweetness with moderate carbonation. I've only had one bottle bomb in all of my fermentations, and it was only because I used a recycled wine carafe to store new wine in and it had a screw top instead of a pressure relief top. yes, those tops are quite frequently used in Europe and other countries. And they're reusable (if not damaged from overpressurization).
Your comments on the swing top bottles are correct also. I've experienced leakage around the seal from an apple cider recipe that I added too much sugar. Yes, I love my drinks sweet 😁👍.
Thanks again and keep cookin and we'll keep learning ❤️.
This helped me a lot, thank you!
Glad it helped!
When I bottle condition I always fill a plastic bottle alongside my glass bottles so I can squeeze it to gauge its firmness and carbonation progress.
Awesome, thanks for this... 🥇
Great video! Now I have another one up my sleeve if someone asks me “how did you manage to make this fizzy?”
I’ll just send them to your channel… (and hope they get hooked!). 😇
revisited your video, I caught your reference to twist top plastic bottles. These are very popular in home brew beer The bottles are brown,"beer" bottles of 750mls (Australia.)We can buy new twist tops anywhere.
Good advice: Refrigeration does not stop fermentation! I've even had forgotten bottles of apple juice turn fizzy in the fridge, which is actually quite nice!
Good video!! I should copy paste this to Reddit sometimes as some don’t know much about making sparkling wine and like to argue when they haven’t been making it like me for 3 years.
Eesh, Reddit...
@@CitySteadingBrews I feel the same way!!! They are all “experts!!” 😂
One thing I never claim to be.
I have used the Sweet Hard Apple Cider method from "Bearded and Bored" and it turned out well with no problems.
To be honest that method scares me lol
@Kire1120 I understand that, but erythritol, allulose, and other non fermentables are just gross.
Your videos are good and informative.... It will be better understood by animation support....
We use some. Has not made much difference.
Could you make some apple cider vinegar? I was wanting to make some. Watching your videos has got me back into brewing and expanding my knowledge. I got wine, cider, mead and beer going thanks to you guys!Also dose anyone know if adding pectic enzymes in secondary is ok? It got delayed in shipping. Wanting to clear up a cider that I'm about to rack.
Since I can see you love experiments, I have an idea. How about making a simple beer (extract if so desired) or cider, and prime bottles with different priming fermentables to see how it affects the flavor. I would suggest Dextrose, Sucrose, Fructose, Corn Syrup, Honey (perhaps different varieties), Maple Syrup, Agave Nectar, Brown Sugar, Turbinado, Molases and Belgan Candy. It will not only be informative but will also give you knowledge for what might enhance one of your brews through natural carbination. Happy Brewing.
The tiny amount used won't make much difference really. I could be wrong, but, that's a lot of experimenting for something that ultimately should have very little effect. We use 42 grams of sugar normally for carbonation in a gallon, that's something like just under two and a half tablespoons of honey in a gallon. I highly doubt it could really be tasted, and... it ferments anyway, so, not really going to be a noticable difference. Appreciate the thought though!
1st
Love these videos.
Love the topic based posts, and this one was a great topic well laid out. I am sad that yall are moving away from adding fermentable sugars and carbonation and then pasturizing. While in general, I agree that if you can make a brew without pasteurization, it's easier and better for you; however, some brews you really can't make without pasturizing after carbonation. I have 2 ciders (lemon and pineapple), for example, that are totally different products without adding some more juice that is pasturized before it fully ferments out. It's not just the sweetness, it's the juice flavor that changes during fermentation and both need some of the unfermented juice flavor to taste how we want it.
Haven’t moved away from anything. Merely exploring options.
sorry if this is a stupid question, but I am just learning: can you pasteurize and have carbonation, or does the carbonation go away if you pasteurize?
@Temperance S you can and they have older videos on doing so. It is a little riskier as there is a chance of bottles breaking, especially if it is very carbonated. I do it in an icechest with the water as far up the neck as you can manage so if a bottle does blow then it is all contained and the water keeps everything in. I've done it about 10 times now and only had 1 batch with issues but had 4/48 blow in that 1 batch.
@Temperance S should add when it really is an issue is when you combine pasturizing with carbonation and sweetening with sugars where you can't completely control the carbonation level.
This is the perfect video at the perfect time. I started a root beer mead (with herbs, not soda), OG 1.114, using cote de blanc (14%). However, with that OG, potential ABV is 15+%. And I decided that (this should have been obvious to me) root beer mead should be sweet. So, how would I get this mead to be carbonated while also being sweet? I might have to force carb, but I don't have a keg, and I don't want to spend the money on that right now, plus I don't have a good place to store it.
Your thoughts? (I do have some 1118, so I could add that.)
HI Brian, I've run into a weird challenge. I've brewed beer a few times (variations on your English Porter) and had no problems carbonating at all--in fact, brews tend to be a bit overcarbonated. But when trying to make sparkling wine, cider, or hydromel, it always ends up pretty flat. I do the one oz sugar to 1 gallon liquid ratio, mix before bottling, just like you demonstrate. I've tried bottle caps, plastic champagne corks with wire holders, and flip top bottles. Same thing in all of them.
In one case with the wine, I think I hit the alcohol tolerance of the yeast. But in other cases, I'm pretty sure I didn't. For example, one cider had 1.050 SG, 1.000 FG, so I calculated alcohol at 6.6% with English Ale yeast.
It's just weird that I've never had a problem with beers and never been successful with anything else. Any ideas?
Might just need more time or a little extra sprinkle of yeast?
Bought some Aldi lemonade yesterday for the bottles as well as a mixer … and wow forgot all about the room temp carbonation factor , lesson learned always chill first 🤣🤣🤣🤣🤣
On that note , that’s what I’m looking for as far as carbonation volume . Does that 1 oz per gal get in that range , do you guys have a good video on the subject or know of good video to further understand the carbonation volume ?
Thank you again for all the great information
We don’t have more info on that currently. You can nearly double the amount though and those bottles should be fine still.
@@CitySteadingBrews thank you , Always appreciate your help and knowledge you both share with us viewers :)
Thank you so much for this information. I will be trying to fizz up my blueberry cider with this method. Any plans for the CO2 charger video you hinted at?
Still working on it :)
Video Sugestion: Making Cabernet Sauvignon at home.
This data download was successful. We thank you... However it brings up a question. How would you carbonate if you surpassed you yeast tolerance? Thanks again!
Add a pinch of a higher tolerance yeast.
So what about using those soda stream machines to carbonate? Couldn't that be easier and faster ? Just asking as I've never done it and prefer non-carbonated.
You know what would be nice to have... a swing top bottle with a pressure guage built in to it. Be nice to be able to look at the top of the bottle and be able to see how much pressure is inside of the bottle.. how much is inside you ask
Well after this thought I looked up pressure guage caps for beer bottles and it's already a thing.... maybe I will get one and try it out. If all of them are mixed with the same amount of priming sugers using your method of one ounce per gallon then monitoring one bottle of the batch would be sufficient I would guess... thoughts?
Great video. Question: I have a stout keg conditioning and will close transfer to final keg and natural carbonation. Then leave at room temperature for a month or longer. Still use 5 oz of corn sugar? Should it be mixed with boiled water and cooled? Should any oxygen be reintroduced for the yeast?
Probably don't need oxygen just for carbonation. We use 28-42 ounces of sugar per gallon for carbonation. Room temp is fine.... if you mix with water, you're diluting, but it may make mixing easier.
Is enough yeast generally retained despite being racked off the lees? In other videos, you use insurance yeast. What is usually your deciding factor whether to use insurance yeast or not?
Also, how would a fortified brew affect the natural carbonation process? I have a brew I just fortified with whiskey that would be awesome cold and carbonated.
Time is usually my deciding factor. If it's been more than a couple weeks, I add extra yeast.
Fortification... depends how high you fortified. If it's close to or higher than the yeast abv tolerance, it won't carbonate.
D'you pasteurize after carbonation or does that negatively affect the brew? I saw in one of your vids that pasteurization faux ages and improved taste, so wondering if you can pasteurize after carbonation or will the heat take out the carbonation?
You can, and it will only remove the carbonation if you don't seal the bottles.
Do you have to worry about bottle bombs when doing force carbonation? I plan on moving secondary to a corney keg. I don't plan on force carbonation but it could happen when filling the head space in the keg with co2. Maybe I'm just over thinking it. Thanks in advance
That only occurs with too much pressure. Using our typical amount of priming sugar it doesn’t happen.
Do you get more sweetness when you carbonate with fermentable sugars, or does 28g assume that the yeast eats all of that during carbonation?
The yeast will consume all those sugars.
Should you stabilise the mead before adding the priming sugar?
No, if you stabilize, it won't carbonate. Carbonation is just a small controlled fermentation.
Love your content.
Please help! I've made your ginger beer recipe a couple of times now and the pasteurization scares me a little. I cannot find why it's necessary anywhere, only that it is. Do you know why? Thanks so much!!
Because if you don’t, the bottles can explode since there is still sugar for fermentation. You have been very lucky so far.
Hey, at what temperature should I let the bottles sit while carbonating with the priming sugar? Because you said when they are done you can store them in room temperature. I am guessing room temperature should do the job
Yup, we just keep them at room temp.
How does it work if you have a yeast that is 10-12% tollerant and you get 13% from the brew when dry. I would want it to be carbonated, but adding sugar would just make it sweeter as the yeast (even though it can't read) have stopped due to tollerance?
Adding a 2nd yeast I'd assume wouldn't be good as it would pick up the left over potential sugars and the added sugar for carbonization?
That's the way to overcome it with yeast, but it's no guarantee. It may work sometimes. Keg or force carbonation might be more effective in that case.
Would adding the sugars sweeted it or just only give the yeast the sugars that they will consume?
The yeast will consume the sugars and turn it into co2.
Thanks for your great channel. I have one related question. I have a cider that has stopped at 1.001, 8% abv. Would you be conserned that there are residual sugars that could ferment in addition to the priming sugar? It has been left for 2 months + so I believe I would need to add a small amount of yeast. (Original yeast was lalemand voss kveik, it is an apple, rubarb cider, and a couple of pears). You mentioned the topic in the rasberry cider video I think, but I didn’t fetch any conclusion.
It should be fine. That point of gravity shouldn't cause any issues.
@@CitySteadingBrews thanks for sharing your experience.
I heard that with pressure fermentation you get a jump start on carbonation for your beer. Are you risking off flavours by doing that instead of degassing?
I have not tried it yet so I cannot say.
Can I add fresh apple juice to my dry cider and expect the sugars in the new apple juice to create the bottle carbonation? I’d use the nutrition label to figure out how many oz of juice has the appropriate 28g of sugar…
Really appreciate this channel!
You can. You're also diluting the alcohol though so keep that in mind.
Appreciate the quick response! If I’m using the same kind of juice I started with though shouldn’t my alcohol content be the same once carbonation completes? Either way, not super concerned with ABV.
More sugars will raise the alcohol, more liquid will reduce it via dilution. I only mention it because in other brews your abv may be close or past the yeast tolerance and diluting "could" restart fermentation.
ok brian ive got another question for you and i trust your info so here goes. i promise im going to succeed or die trying...lol so i fermented a pear cider, let it sit 2 weeks to make sure it was done, did a SG test to make positive it was done. i racked it into a carboy to let it sit 2 weeks until the clarity was good and let me say the clarity was a 10 for sure. used carbonation tabs at bottling and l have done a test to check carbonation at 1 week, and at 2 weeks...aaaaaaannnnnndddddd it was basically flat? am i letting it clarify to long and losing the yeast from suspension? i literally looked at it every day and could see a distinct layer of of clear and hazey slowly settle a little more every day towards the bottom until it was perfectly clear. i was trying to have no sediment in the bottle but im guessing im going to have to use yeast at bottling to get the fiz?
Either beyond the tolerance of the yeast or... racking removed enough yeast to make it non viable. We have this issue too.
using the calculation i learned from you it would have been about 5.5% but i see what your're saying . im hoping i just was to patient with letting it clear. aaaaaand we try again...lol thank you sir
@@CitySteadingBrews
some of my books suggest adding sulfites during the first racking to stop fermentation. If I do this won't it prevent being able to carbonate?
That would prevent carbonation yes.
Started a strawberry and agave wine today, the smell was insane, I almost just drank the juice.
Lol. We have had that happen!
Great vid! got a mead in primeary now! and would love to carbonate and backsweeten ! potential abv on this one is 10%ish! pitched lalvin ec1118 , and this yeast can produce up to 18% so i expect my mead to go dry. my plan is . when done. add nonfermentable and i found this "Nicks Use like Sugar" in my local store it contains a mix of erythritol, xyliotol, stevia, Polydextrose(fiber) and lastly a bit of Tricalcium phosphate(for anticaking agent) so add this until i find the sweetness i want and then 15g white regular sugar for carbonating my brew :)? yay or nay? ? what do you think? or should i just go and get myself a package of erythritol and skip the "Nicks Use Like Suger"?
Sounds fine but why so little priming sugar?
@@CitySteadingBrews fear of bottlebombs to be honest with you! but ok sure!. ill man up and go for the full ounce! thanks for the reply :)
@@Drajika we use an ounce... never had a bomb. With half an ounce you might not get any real amount of carbonation.
I am new to this hobby and have learned a lot from your informative and entertaining videos. I understand the principle of adding 1 oz of sugar for each gallon of brew to be carbonated but I am a bit confused regarding the amount given. Is the 1 oz / gal the same regardless the size of the bottles being filled? A 16 oz bottle would have double the fermentables than an 8 oz bottle and in theory be under twice the pressure of an 8 oz.
Because it is distributed through the whole batch, yes. Interesting idea though. I don’t think it makes that much difference in practice though.
@@CitySteadingBrews Thank you. Started my First Mead today using your First Mead video. It is already bubbling.
Hi Brian. I do have swing top bottles and cooler, Question, if using correct suger ammount or drops for carbonation do i have to pasturise? bothered if i dont then boom also reluctant to try pasturising as seen affects of it going wrong as in boom.
Once i get my cider to taste ok ( not having much luck so far) i was thinking of back sweetening using either Youngs wine sweetner or maybe Allulose, into 5kg mini kegs, wich empty ones are not expensive, and using a Baridi 5L Beer Draught Dispenser for gas any thoughts ( apart from me being a chicken by not pasturising).?
If you don’t add more fermentables than needed for carbonation AND your brew is dry, no need to pasteurize. Btw, pasteurizing done this way has proven to be amazingly simple and safe: ua-cam.com/video/zWBU3EI-EFo/v-deo.html
@@CitySteadingBrews Yeah saw the vid guess just a chicken lol, I can drink without but she who must be obeyed doesnt like flat n dry, rather gassed n sweet. sorry its all new to me.
What is your preferred carbonation method when fermentable sugars are still present? Preferably without buying expensive equipment.
Carbonate then pasteurize. We have a method to determine when it's ready: ua-cam.com/video/_67Nep8cr_k/v-deo.htmlsi=0F74xCeaiEK-ctV1
Dang you're quick! Thanks! Wasn't sure if pasteurization would ruin carbonation.
Closed bottle it does not.
Way off topic but how about a video on Kvass, I made some and wonder what you think of the drink.
Friend of mine sells that.. He gave me a load of them and I used them to make a mead..shook all the fizz out added honey and yeast and some dates.
Came out amazing. ❤
Have you ever forced carbonated a beverage? I am looking to make a sweet sparkling cider myself and was wondering which way to go.
We are planning to play around with force carbing.
I have another question.
When do you know you want to carbonate a brew?
I have made a few meads now, but I never know if i should carbonate it or not
It’s totally personal preference.
Hi, question about air temperature and carbonation. I added sugar for carbonating and back sweetening some cider. As you recommend, I put four bottles in a closed up tote and put them in the garage. We have had some hot days (90-95 deg.). On day four I checked the tote and 2 of the bottles exploded. What could have happened? Did the high air temperature have anything to do with it? I brought the remaining two bottles inside where it is much cooler with the AC on. Any suggestions or feedback is appreciated.
Regards,
Sasha
Either they were nit finished fermenting before priming for carbonation, too much sugar for priming, bad bottles in some way… I suppose high temps could make things worse too.
@@CitySteadingBrews Thank you!
Okay question, let's say I've made a simple apple cider with the only yeast I had laying around, 71b for example. We know 71b caps around 14% give or take. If I've fermented out completely dry say 0.998 or so. Even though I'm nowhere near that 14% ...probably only closer to 11 or 12 % because it's just apple juice.... can I still use 1oz of sugar for the gallon and be okay? As long as it's dry right?
Yes, the measured amount of added sugar for carbonation is intended to be fermented completely to produce a carbonated beverage. In your example of going dry but still being under the yeast’s alcohol tolerance you are good to go.
I can't/won't drink any of the sugar alternatives that you can back sweeten with.
So if I want something carbonated and not dry I need to have an accurate method of telling how much co2 has been produced.
Enter the Luer lock 100cc syringe. I charge the syringe with 33ml of brew when I bottle. Then I leave the syringe in the same place as the bottles. When the plunger hits 100ml it's time to pasteurize.
How did you calculate the 33ml to 100ml volume change required to achieve the carbonation desired?
We have an even better way coming soon. Your way isn't taking the friction of the syringe into account. It is likely MUCH higher pressure than needed.
@@CitySteadingBrews I measured the friction on my syringe and it was under 1 pound of force to move, spread over the surface area my plunger adds a whole .3psi unadjusted, and since I pull the plunger to create a vacuum and degas the brew in the syringe every so often I think the psi rating is pretty close.
As a metricsystem person, what gallon are You talking about in Your videos, imperial or US?
Since we are in the US… a US gallon.
What's your opinion on taste or oxidation if I take a dry wine off the shelves (that i made months ago) and carbonate it into a new flip top bottle.
You may oxidize it? Hard to say. Carbonating may be difficult if there isn't viable yeast too.
@@CitySteadingBrews I'll give it a shot and let you know. I wish i wouldn't have purchased those synthetic T corks.
Great video. I used your grocery store blueberry wine recipe (2 gal though). At what FG level could I safely bottle it if I wanted it carbonated without adding additional sugar? 10 days in, I went from OG 1.110 to 1.042. I wonder if I could keep sweetness and bottle around 1.020...ish? Thanks -Dan
you always want to carbonate separately. Carbonation produces gasses, but they aren't the same that's been in the brew the whole time. They are less bitter. There's no "safe" number to bottle at if there's sugars left without pasteurizing or stabilizing in some way.
@@CitySteadingBrews so I'll take it all the way to 1.000 and then add the priming. I also used Fleischmann's yeast, so do you think there'll be enough hunger for sugar with that yeast type?
Well yeah.. that’s a super high og for cider. It’s really a wine. It may not even carbonate unless you add a new stronger yeast strain.
@@CitySteadingBrews I really appreciate it. I'll definitely let you know how it turns out. Tasty so far! Thx
I'm using a plastic water bottle to gauge but it got a lot firmer in a few hours...so how long should i wait?
It doesn't really give a good indication. This works better: ua-cam.com/video/_67Nep8cr_k/v-deo.htmlsi=7IdufmryyaNHkHUf
So it has to be a bottle that's held pressure, so can I use a used champagne bottle?
Yes, one that is either made to hold pressure or has held pressure before.
So I'm realizing now that I messed up the tare on my scale. I had 4000ml of brew and ended up putting in 32g of sugar to nat carb. How bad do you think that'll be. Used swing top bottles made for carbonating.
I don't see a problem.
I have a mead that started with a specific gravity so high that it was unable to be read on my hydrometer. For the last month it has consistently had a reading of 1.10. I think it’s done all the fermenting it’s going to do but I’m concerned that if I bottle it, it will start again and then explode. Is there anyway I can be sure it’s safe to bottle?
Probably best to split the batch and dilute it. 1.100 is a good starting gravity, not ending gravity.
So I know putting them in the fridge doesn't stop fermentation, but could I store the bottles in the fridge after waiting the 2-3 weeks for it to carbonate? After that could I just leave it in the fridge indefinitely?
Yes you can.
@@CitySteadingBrews wow that was fast. Thank you 🙏
if your yeast has reached it's limit, and the ferment has stopped. If you try adding extra sugar, will the yeast do its job? or just get sweeter, Like wise, if i added extra yeast to help bottle carbonisation, Would the high alcohol just kill the new yeast?
If yeast are past the tolerance, it should just get sweeter. If they consume the sugars, they haven't hit the tolerance yet.
If you then try to carbonate... it won't.
i figured as much.Thanks for the confirmation.@@CitySteadingBrews
Ok i have some questions. Is that 1 once of sugar per gallon of Mead, and does that change if you endup with a little less than a gallon like you normally do?
We use 1.5 oz or 42g nowadays and it's not that critical but much more or less and I would adjust.
@@CitySteadingBrews thank you. Been real hesitant on trying to carbonate like this but also not willing to get a keg/growler you've shown.
Can I do the carbonation in a demy John?
Absolutely no, they will explode, not made for carbonation at all.
Now, this is not backed by scientific fact checks, so take this with a grain of salt. But, I believe the reason for the cold v warm carbonation issue has to do with the condensing of the molecules. Looking back on old science stuff from school, when chilled, molecules (particularly for gases) will condense and make themselves as small and concentrated as possible, but when warmed those molecules will expand and make themselves as big as they can. Since the gases are already being pressurized, when they are able to become large as possible (ie when the top is opened and pressure released) they will expand rapidly and leave the container. This requires fact checking, but it makes sense to me.
How does one pasteurize without evaporating all of the alcohol you made??
Chemistry. It doesn't remove the alcohol at all really. ua-cam.com/video/uCNDB3TM0gg/v-deo.htmlsi=R63YuQfhRflFuXa1
Hey guys! I would like to ask how can I carbonate a brew that has reached the yeast's alcohol limit. It is 1.004 and about 13% alcohol whic i know from previous experience is the limit of this yeast. Should I add more yeast with the sugar into the bottle or I need a yeast with a higher alcohol tolerance and add that into the bottle whit the sugar. I hope this makes sense, english is not my first language😅 Thanks!😊
Either higher tolerance yeast or force carbonation like in a keg.
@@CitySteadingBrews Thank you for the answer, I really appreciate it!😊
Do I have to worry about Bottle bombs if It was force Carbonated in a keg with c02 before Pasteurization 140° 22min?
You shouldn't, no.
@City Steading Brews awesome thanks
What would I do after pasteurizing my cider and how long does it last after pasteurizing?
What would you do? Not sure what you mean. Most times we let them sit then drink them.
It can last years if bottled properly.
I meant to say how long will it last, sorry for the confusion
Years if bottled properly.
I'm going to make your raspberry cider but I'm going to use blackberry because I can't have raspberry
I want to make a hard seltzer but everything I am finding on YT is recommending using distilled water and adding DAP and Gypsum for nutrients and kieselsol and chitosan for clearing. They’re saying tap or bottled drinking water will come out cloudy and yellow. Do you have any experience with this and do you have any recommendations for doing this more naturally?
Hard seltzer is just a low abv sugar wash with flavors added. In commerical production it’s vodka and seltzer water with flavors. I would do it like a kilju and just flavor how you like. No dap or clearing needed. If bottled drinking water turns yellow… what do they suggest?
One YT’r used plain gelatin for clearing cloudiness
@user-ee7be7xb7c we have.
I knew you did but I mistakenly thought that was just to clear excess pectins.
I’ll go with purified drinking water and gelatin and see if it’s a problem. I’ll let you know what happens. Thanks! You guys rock!
I got a question, i dont like the idea of dead yeast in bottlenis there any way to avoid it ? I have like 10 liters of cider and im wondering if not just stabilize brew and bottle it or go with the carbonation and as i said i want to let them sit for like month after i bottle them. But im not sure if the yeast wont effect flavor
Natural carbonation will have lees in the bottles. Without carbonating there will he less, but still some. We just pour carefully.
Yeast affecting flavor? You mean the lees? Not likely really. Just fyi, there will be sediment in ANY homebrew. Sometimes a very small amount, but it will he there. Commercial wineries use filtration to remove it but it still happens over time. It's simply a natural process.
@CitySteadingBrews i mean like i did one brew of citrus wine and after fermentation i put in carboy cold crash it let the yeast fall to the bottom and then i stabilize it once again new carboy waited for something like a month and bottle it. With no sentiment on bottom. I read somewhere that that setiment, that dead yeast can effect flavor of the brew if u keep it for longer time
To some extent, but it takes a long time and a lot of sediment.
So for back sweetening with non fermenting suger iam ok if i want to carbonate my brew?
Yes, as long as you only add enough fermentable sugars to carbonate.
Thnx for the repla
Reply
So is it not pasteurized if you naturally carbonate?
You can if you want to after carbonating but unless you have more sugars than needed for carbonation there is no need.
the 1oz per gallon method, how fizzy would you describe your wine? I took your advice and boiled down 2 gallons of apple juice to one gallon and its just started fermentation. It has enough sugar from being boiled down to be around 11% but the yeast can go to 18% because i want a dry fizzy cider once I am done
It gets a good amount of carbonation without being overcarbed.
@@CitySteadingBrews ok cool thank you! O maybe you guys can do a short video on pitching your yeast. I been just throwing it in but haven't had consistent results even in duplicate batches in two separate carboys
We just toss it in…
@@CitySteadingBrews guess maybe it's not worth a video then lol
Lol
At what age do you typically back sweeten and carbonate your cider?
Cider? Usually a week or two, just before bottling.
Guess im a bit behind... Lol. Thanks for the response to this old video.
Love the content. We are still watching more.
You all in MN?
A question: Am wondering if the 1 ounce per gallon sugar carbonation method works in situations where the alcohol tolerance of the suspended yeast has either been met or exceeded. Am thinking it shouldn't work.
It probably won’t work.
Yup had the same thought and you already asked it. Say for example I wanted to carbonate the sweet red Welch's Paw-Paw wine, welp it's already at 13.5% and at 1.010, plenty sweet but the yeasts are at tolerance. I'm guessing force carbonation is the thing here. And now I am debating how to sneak a Corny keg and a 5-pounder and regulator into the basement fridge...nah she's gonna notice that.
@@JMSobie
If you're at 13.5, there's yeast strains that are good to 18%, EC1118 being one of them. You could always add some rehydrated 1118 to your bottling bucket and you should be able to bottle condition.
Your real problem is the 1.010 FG. The 1118 will chew through most of that in the bottle, making very potent bottle bombs. So yeah, force carbing is probably your best bet.
I had added the sugar and bottled and let sit to carbonate with a plastic bottle I can squeeze to test. 5 days later I THOUGHT it was carbonated enough so I pasteurized it. Turns out it has basically zero carbonation. Ugh..
Just leave it a couple of weeks. The plastic bottle trick doesn’t really work well.
Sorry I know this has nothing to do with this video, but I have a brew question. I have a batch of brew going it’s been almost 2 weeks and I have fresh fruit chunks in it. It’s in a pail so I can’t visually see it go just watching my airlock. Should I be removing the fresh fruit from the batch? It’s not in a bag I assume it’s just floating on top. I have swirled it some what during the fermentation. Apples are the fresh fruit if that makes a difference. Should I be worried?
As long as you keep the fruit wet, it’s not an issue. If it dries out, it could grow mold, best to keep it submerged.
@@CitySteadingBrews should I open it up and inspect? It’s in a pail that I can not see through
Yes!
Even sanitize a spoon and push the fruit into the must.
@@CitySteadingBrews thank you guys so much. Your content is great learning so much
So my brew went dry . Now I want co carbonate . But I also want my brew sweeter ? What do I do ?
Safest way is sweeten with allulose or erythritol and carbonate as usual.
Another option is to pasteurize after a few days of bottle fermentation/carbonation. Problem here is; if you are too soon your brew will be flat and under-carbonated. If you're late your bottles will be over-carbonated and might explode when you pasteurize them. (Or if you're lucky only the caps will blow off and be launched into low earth orbit. Seriously, I've had this happen. It's NOT funny!) Or your brew will gush out as soon as you open them.
And if you ignore them for too long you've got bottle bombs.
Brian's suggestion here is indeed the safest (and easiest) option by far.
Yeah… I left that out on purpose. It’s inconsistent and potentially dangerous so we don’t really do it anymore.
Your priming amounts, is that ok for priming Mead?
Yes. It’s a median range for carbonation.
@@CitySteadingBrews Thank you 🤙🇦🇺
On one hand you say to degas because the co2 in suspension somehow has bad flavors and then explained bottle conditioning as a viable option. Whats the difference between primary fermentation co2 in solution and bottle fermtation co2 in suspension? I dont see hoe suspended co2 in a liquid carries any taste thats not present in the liquid. Makes no sense to me
I was told a long time ago that the gasses produced during fermentation don't taste as "clean" as those from mere carbonation. Seems that was bad advice.
@CitySteadingBrews hell I dunno man, I'm asking you lol. It's fascinating to me how many things in this craft were "facts" 5 years ago that nobody believes today. Kinda like all things capital S Science
Science is that way. We have an idea, formulate a theory. That theory is considered true until proven otherwise. That's how it works and keeps advancing.
Can I make mead in a plastic carboy?
Didn’t you ask this just a few minutes ago? To answer you again though, yes you can. We simply prefer glass.
@@CitySteadingBrews Sorry to annoy you, BIG FAN BTW! Didn’t intend to, the reply notification didn’t show before I posted on this video for a response! And you guys are down to earth & quick to respond!
For this alone I’ll always be a big fan!
I must say, I struggle with carbonation. I have yet to successfully, deliberately carbonate a brew.
Currently trying to carb my elderflower champagne. In plastic bottles so I can feel the pressure increasing. No change in 2 weeks so far.
The cider I made earlier in the year only carbed a tiny fraction, even when warm. I will replace the seals on all those bottles for this years batch.
I pasteurised the mojito kilju, let it sit for a week or two to settle out them bottled it. That one self carbonated.
I cannot get consistent results, ever.
Ugh you wouldn't believe how hard it is to find the swing top Aldi's lemonade in Metro Detroit. Perennially out of stock. Booooo!
LOL you converted ounces to grams but now its grams per gallon.. A gallon is 3.785 litters for those who are as confused as I am. So its 7.3 grams per liter. So about 1 and 1/2 tea spoons per liter.
Fermenters come in gallons. I wish they didn’t but… that’s how it is.
@@CitySteadingBrewsI found out it's very convenient to ferment in 5 liter still water bottles like bonaqua. At least thats the package we get them in central asia :b. Pros include it being sterile from the get go. I only do this with low alcohol batches though, platic bad for anything above 7% apperently.
I was the 666th like 👀😈
Here's what happens in the fridge and why it's probably a little safer. It's not about "contraction". Generally, solubility for SOLIDS increases as the temperature of the liquid rises, but the solubility for GASSES in the same liquid increases as the temperature decreases.
In essence, in the fridge, the CO2 dissolves better and tries to stay in the liquid as opposed to escaping as a gas and creating a bottle bomb. Try this with soda. Have one at room temperature and one from the fridge. The warmer one will always fizz more.
Room temp is 68F-72F. Come fight me, I’ll proudly die on this hill.
Your room is. Someone else's room could be very different.
What is the best practice for carbonating a cider that you want sweet? I know you said you want to carbonate a brew that you have fermented out to dry. I would like to back sweeten and bottle condition if possible. Am I looking at a pasteurization situation or am I stuck in a force carbonation situation?
You have so many options! If you don’t want to force carb or pasteurize then you could back sweeten with a non fermentable sugar then add the measured amount of carbonation fermentable sugar on top of that.