Fermentation Fundamentals - More Yeast Is NOT the Answer!
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- Опубліковано 21 лип 2024
- Fermentation Fundamentals - More Yeast Is NOT the Answer! We get SO many questions on the basics of fermentation so we thought we'd go over a bunch of topics today.
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Some links to items used in the Video:
Malt Whiskey t-shirt: amzn.to/2zkuoR6
Impossible Girl t-shirt: amzn.to/2VLJM0q
Make Mead Like a Viking: amzn.to/3ap48BJ
Bubba Mug: amzn.to/2Kn7Gdd
1 Gallon Wide Mouth Fermentation Jar with airlock: amzn.to/3bnjtEl
1 Gallon Carboy with airlock: amzn.to/2xE520c
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let me just say that I (and i think i am speaking for a lot of people here) greatly appreciate all the work, time and patience you two put in for us. You where the reason why i finaly gave brewing a go and i am realy thankful for that. You videos are extreamly informative and teach just about everything one needs to know. Ive made several brews now and they all turned out great, thanks to the information your videos gave me. I asked you a ton of questions in the comments and youve answered every single one of them. Without fail! Thank you very much for all the work you put into this community
Comments like this make it all worth while! Thanks!
I concur!
Starting out new , a mead and a cider 🍺 thx so much for the info you guys rock !
I watch ALL Your Vids In a Loop😂I will Never ask u a "Tupid question" ❤
"Generalizations are generally wrong." Love that! Just started my first gallon attempt at a mead. Going well so far, really enjoy these video tons of help for us beginners.
How'd the mead turn out?
I love your longer videos, I never understood the complaints of "your videos are too long", if you're not on UA-cam to LEARN why waste your time with "Cliff Note" videos. Keep up the good work.
While I don't always care for all the different types of things you brew, I do enjoy your videos very much. Very informative ... please DON'T make them shorter.
I appreciate that!
i guess ignorance is bliss, I made several wines in my college years (late 60's) that always came out fine. All I did was use hydrometer to determinel alcohol level, usually came out between 8% and 12%. I judged that anything that tasted good was OK. Love the show, keep up the good work.
Love the brew talks. I've been brewing for a while now and love to listen for anything I can learn. I figure I can always learn something :)
I love that you guys respond so much in comments, its SOOO BEYOND WORDS APPRECIATED
Why wouldn’t we? It’s kind of part of the job if you ask me.
@@CitySteadingBrews it should be! When I first started trying to figure out how to brew Mead and used research (on UA-cam) to try n figure things out I asked questions on a few different people's videos..CSBrews replies within hours or minutes...I had one person reply 2.5 mos later and on some Dandelion Wine/Mead how is the person I ask a question of ask me a question and I realize in my ignorance i know more than someone with a channel (TY Brian, you literally are the reason I knew more!) So yes Brian you are right about you should be able to help people if you are posting videos but that's not my experience! I don't know how many different ways I can Express my Gratitude or thank you for preventing me from making a HUGE mistake(because youpost ur errors too)!!!
I'm loving your new videos. You two explain things so well. I got into wine and mead making bc of your videos and used many of your recipes. You both are greatly appreciated by amateurs like myself.
After ruining my first brew from other youtubers lack of education and misunderstanding the poorly written instructions i decided to look for other creators who give a bit more explanation with the instructions. Also started my own channel to document the successes and failures. Love watching you guys.
Yall have tought me so much. I'm finally ready to start my first mead. It's because of yall. I love the info yall give... make the videos as long as you need to ,to help us make better brews. Yall rock.
Thankfully I stumbled onto your channel yesterday, what a stroke of luck! Love the approach to comprehensively explaining the topic at hand. Informative and entertaining - thanks and please keep it coming!!
as a beginner to brewing I really, really appreciate you guys taking the time to explain everything, you know, the why's and why not's. I have watched your videos for just a little while and have learned so much. If I have a question on anything I seem to find the answer on a video. Great job and thanks for the help. Love the channel!
Just started watching your videos and will start a mead brew soon. All the info on here is much appreciated. I couldn’t see myself understanding any of this in a short video. Once again thank you!!
I would like to thank you very much…For taking the time to explain everything. I was one of those people who wanted you to just get to the point. However after watching your videos over and over I have learned a lot more than I would from any other video. I think I got the basic concept now, thanks to your videos. So thank you
Brian and Derica . Checked the ferment on my four gallons of wine that had stopped bubbling . Ferment was complete . (.97) Racked into a secondary and added four more gallons to the lees . (1.11) It only took two days to take off and is now going to town ! Thank you for all your advice and info !
I just started making mead. Your videos are fantastic. I have 3 brews going from your recipes starting a 4th tonight. You two have made it so easy to follow along and provide so much information start to finish. You are awesome. Thank you.
Hey Brian and Derika! Your videos are great (length and info detail)! Y'all were who finally convinced me that I had enough information to start brewing Mead. Now there are 7 flagons, in various stages, in the closet. And another going in tomorrow. Thanks for all you give 😊
I will qualify this statement but of the numerous videos I have watched on brewing, especially mead, yours are by far the most informative and entertaining. Pay attention and you will to identify a problem, the most likely cause of the problem and possible solutions to the problem. A great foundation for experimentation! Thanks so much.
Another great video. You did a very simple thing and you showed us in some of your brew videos, that is keeping a note book on each of your brews. I think that's a great tool. Brewing is always a work in progress, a tweak here and there from one brew to next and find out what works, what doesn't, and what gives a better result. Great video regardless, and thanks.
I started my first ever 1 gal fermentation last night with Welch's and red star champagne yeast. It's bubbling like crazy! I'M SO EXCITED! Started at 1.095. I just wanted to say you guys are amazing and gave me courage to go for it. Plus, I once noticed a bottle of Knob Creek Rye on your shelf and figured you had great taste.
I appreciate the detail and specifics you guys provide, and totally understand the frustration when you can't get the same in return.
I started with almost zero real info, and have finally got a decent recipe that I can repeat. I attribute a large part of my success to info I've gained from your vids. In case anyone is interested, here's what my most popular recipe is:
1 gal container
1 can frozen apple juice concentrate (no preservatives)
fill fermenter to approx. 1/3 with warm water.
Add 2 lbs unfiltered honey, and shake to mix it well
take reading. it should be approx. 1.100
add more honey until it gets to 1.120, usually about 1 more lb
mix mix mix
add half packet of yeast (either 71b or 1118c)
The potential charts to about 15%. The 71b will end about .990. The 118c will drop all the way to .97 or .96 and be extremely dry.
Most of the bubbling is over after 2 weeks. But when tested, the s.g. is still dropping slightly. Not sure when it actually stops, but when I test after 4 weeks, it isn't changing. So some time in between seems to be good. I rack into a clean 1 gal container, and let it sit another week or two to clear up a bit more. Then bottle.
(EDIT: forgot to mention, my place has a very stable temp and humidity. always between 68-72F and between 45-55% humidity)
Supposedly, mead in the 15% range needs to age. Maybe this is true. But my friends like it enough, that I've never had a batch last more than a week after bottling. I guess success is measured in smiles, and by that count, this is a big win.
Your videos are awesome! I’ve learned so much. So happy you take the time to explain each step and not just skip through things and assume I’ll just figure it out. Keep going!!
Thanks for your videos. I'm a beekeeper and I made my first gallon of Mead with honey from my spring harvest. Starting abv was 1.095 10 days later it was .998. Decided to transfer into a second carboy to clear/second fermentation. Was fun so I now have another going with summer honey to see what flavors I get. One is very light in color and the other is amber.
Omg, probably the most informative video I've seen. Thanks for sharing.
BTW, if anyone complains about the length, tell them to stuff it. Most people are in lockdown and have plenty of time. You filled some of that time with great information
Glad you enjoyed it!
New viewer here, but big fan! I'm getting back into brewing after a few years hiatus by trying your simple mead recipe (previously I brewed mainly from kits). Excited to see how it turns out in a few months!
It is so refreshing to see a couple that communicates and speak to each other in such a healthy way. I love watching these videos and really enjoy the humour and playfulness you both show while filming, it really makes me feel like I'm sitting down with friends rather than watching a video.
100% THIS! It always feels like I'm sitting down with friends!
I want to thank you both for all the information you give out. I am very happy that the first videos I watched on this were from you. Thank you for all you show us!
Our pleasure!
Great video, I feel like so many new brewers would gain by watching this or at the least understanding that it can be as easy as add the ingredients in a bucket and add a air lock but there are other things to consider and measurements, a recipe and reading are so helpful to help figure things out.
Couldn't agree more!
I wanted to let you both know that this video has been very helpful. I come across many comments from people watching the videos that just seem to have a real lack of understanding on the basics. You both are very kind with your replies. I realize that we all have been at various stages, however…
I am honest to say that I have become a much better brewer from all the education provided on this Channel. Thank you….
Guys, I love all your videos and I'm glad the videos are longer than 30 seconds. I'm learning so much out of them and I looked around, nobody else makes videos about this topic like you guys do. Not to forget its always fun to watch cause of your comments.
Thanks for that!
Nothing but genuine gratitude for all you do.
Hi Brian and Derica, thank you so much for your informative videos. I really appreciate your time and effort.
Love this stuff, thank you for taking the time!!
Hello Brian and Derica,
I absolutely love your videos and they have taught me so much about brewing, thanks so much! I have made my first 3 somewhat successful brews with absolutely no prior knowledge only thanks to you guys (One Melomel and 2 Ciders). You totally successfully got me into brewing!
I also really appreciate you guys always taking time to answer my questions.
One thing I also particularly enjoy is that despite this taking a bit more time, most of your videos are re-iterating things you said before like hinting to sanitation, which makes the videos slightly longer, but self-contained, I really really like that!
Feedback, if you like it: One thing I struggle with though is: I have gotten to the point where I have a very specific question, about a specific thing, and I know I have seen this in one of your videos, but I cannot manage to locate the video.
I am trying to find a video about step-feeding where I can actually see how you guys merge more sugar into a primary fermentation brew with lees in it and stir it and the whole deal.
I had this experience a couple times in the past where I would search your videos via youtube, and end up watching 10+ videos of half an hour each until I found what I needed.
No idea what a good solution to is is, maybe some kind of index / list of videos ("watch this on how to fill", "watch this on how to sanitize", "watch this on how to rack", "watch this on how to step-feed", etc) ?
Hmm. This would be a monumental task tbh. We have 350 plus videos, to catalog them would be…. A long time!
this is my first video of yours that im watching. im that guy that just collected a bunch of cactus flowers added water dumped in sugar some honey and maple syurp. then added bread yeast. but thats how i need to start something new. i find it hard to fully research something without any hands on experience. between starting this project and watching this i feel im ready to dive deeper thanx.😉
Okay, you two are awesome. Love the banter, and ambiance. Very informational, great job guys.
Thank you for your time.
You two are great !!!
Thanks for watching!
I love these questions: "Ummm...I made some wine...ah...what's the ABV?" I think these are from folks that only watched part of one of your videos. I have found that all of my questions have been answered once I watched the entire series of a particular wine you have made that I want to duplicate. (3-4 videos) I now have a 5 gallon batch of tea wine brewing, a gallon of grape juice wine, and a gallon of orange juice wine and, I just started another gallon batch of tea wine made a little differently. Since watching your videos I have made (and consumed) a gallon of apple juice wine and a half gallon of cranberry-pineapple wine and both came out great! I appreciate all of the excellent information you both give to all of us watching.
Awesome! Thing is, we cater to all levels of brewer and we also realize not everyone has the time to watch all the way through and... perhaps the confidence to try for themself.
I greatly enjoy your channel. I have been brewing since 2013 when a fellow teacher, also named Brian, got me started. I always assumed it was too difficult, I was wrong. While it is a bit....involved, it is really not that difficult at all. Do not feel badly about video length. I love your style, personalities and techniques. I wish I had known of this sooner. I just enjoy the lore...and, of course the Red Bucket of Sterilization. Peace and best wishes from South Texas!
Watched a bunch of your videos while I had some down time during a deployment to afghanistan. Came home and made my first batch. It turned out pretty good. But I gotta tell ya, I'm hooked. Already working on my second batch and buying some more equipment. Thanks for all the information and help. You guys really make it seem easy and give us new brewers the kick in the rear we need to just start making stuff.
Sláinte
You guys need to forget the negative comments and keep doing things the way you do them. The only reason that I keep coming back to your channel is BECAUSE you explain the processes in great detail and help me understand the WHY. You guys have a good thing here.
I appreciate that
There's an old phrase that goes like this: I've done so much, with so little, for so long, that I am now qualified to do anything with nothing. When would you like it?
I think this sums up most of the uninformed questions. People want to do big things for minimal investment, when in reality it's easier to just 1) buy a hydrometer, learn how to use it 2) follow tried and true recipes until you fully understand the process 3) watch a ton of videos and do what CS says to do, there is no benefit to skimping or short cutting. It works for a reason! Doing the minimum effort and not being willing to learn and grow won't ever be a recipe for success.
LOL, yeah
I really like ur comment! And very true!
I'm so grateful for CSBrews, not only am I learning but I'm making less mistakes!
Full confession, I back sweetened my first batch and bottled....nearly had a bottle bomb(or 4 to b exact) needless to say that will not happen again!
Thanks for this! I’m just starting my journey as a mazer and your videos are extremely informative and clear. I whiffed on getting a hydrometer because of shipping delays in the quarantine, so ill have to estimate OG, but I’m excited to taste these experiments. I’m starting with some 1gal batches, Wildflower with WLP001 and Orange Blossom with LVD47.
Michele Borland There was, apparently, a push to adopt the term a few years back. I like it better than “Methier” (sp?) cause that looks like I’m making hard drugs, and mead maker lacks the requisite flourish.✌🏼
Thankyou for your insights and sharing your knowledge. It has helped tremendously
Just starting to watch your videos and haters gonna hate. Make your videos the way you like to make them. Shorter videos are good for some things but some things require more time. You give information at a good pace and I am enjoying the attention to detail. Went through your list of things to get on another video (using your links) and will be buying a starting soon.
New to brewing. Still getting the equipment needed. I've seen alot of video and injoy yours alot very informative keep up the good work ty vm
Keep up the good work. I Only make one to two brews a year. I don't count ginger and root beer. Normally I make country wine from whatever is available. I however watch a lot of your videos. I don't mind the length because I do learn. Again keep up the good work.
Good stuff!
Want to start by saying thank you for your videos, I've been wanting to start brewing for a while now and hope you see this comment! I watched a few videos and read recipes, they where all useless and didn't have enough info. Lock down has given me that opportunity to do so. Although I didn't have all of the tools to do it, and realized I didn't need all the fancy stuff thanks to your videos.
So in my country (South Africa), we have a hard lock down so I cant buy anything pretty much, our bottle stores are closed (No Alcohol Allowed) and a bunch of other stuff, also cant buy pots or any pipes ens... I think you get the point. So I've made the best of the situation I had, I'm pretty resourceful growing up on a farm. :)
Id like some help if you don't mind.
I made your Ginger beer recipe, with minor changes but not much different and since I'm a newby I messed up in a few places. And I have no hydrometer because I cant buy one right now.
My recipe:
400g of Ginger root.
1 Lemon
900g of Sugar (Yes I poured a bit too much)
1 Tablespoon of Cinnamon
1 Teaspoon of Cloves
5L of water (1.3 Gallons)
10g of Dry Bread Yeast - Gold Star brand (They have banned Brewers Yeast)
The rest of your steps I followed to the T that you gave, I brewed it 2 days ago, and its bubbling away nicely (Yes I made my own airlock), with sediment forming at the bottom. The room temperature is steady at around 22'C to 24'C inside the cupboard.
My questions are:
1. How do I know when it is done or ready?
2. Any idea how much abv it might be? (A guesstimate would be nice)
3. Any tips for home made tools or measurement techniques with no tools, please.
Thank you.
I couldn’t agree more. At 24:07 on. I’ve been making mead for about a year now because you both, and I have friends constantly asking for more. Lol I’m the local mead supplier amongst my friends haha. And I’ve only gotten better at it… well from practice but mainly from watching you guys. But your guys’ videos have helped me so much and I’ll keep watching and supporting y’all forever because you really are helpful. So much information in your videos. Much love to y’all.
Wow! Thank you so much! Glad we can help in keeping you and your neighbors with some brew inspiration! Thanks for watching!
Thank you for having such a long video. I'd prefer not to be confused about this stuff
I love your videos. Thank you for your service to brewing. One quick question. I'm looking around for some kit and seeing a lot of places selling taps for fermentation buckets with sediment traps. I was wondering if they are worth the cost and effort, or just stick with a siphon. Have a great day. Bottoms up 🤙
I watch your videos and have given it a go, I made some cider first, it is in the bottles now, 10-27-20 the apples grow just up the street, I used one of your recipes for mead and have a three gallon (?) batch still brewing (since 10-17-20), I also have a gallon batch of raspberry wine going, I grew the berries myself. you are the inspiration for my efforts, I will let you know how things turn out.
Nice work!
Just subscribed, thank you for actually explaining the why of things. I am one of those people that will discount an instruction if I don´t understand the reasoning. My current question is regarding a batch of cider I have going. 5 gallon batch in glass, a variety of apples that blended to a gravity of 1.056 and a ph of 3.6. I added Campden tablets (3/gallon so 15 total) let it sit for 24 hours then pitched Red Star Cote des Blanc yeast (1 gram /gallon). I put it in dry using a funnel directly from the packet. Capped with a water seal. I did not get a big foamy boil as I did the last time I did this, but some fermentation began. It has been very slow. The last batch I did was similar but was more acidic (ph of 3) and it finished in 3 weeks. Gravity at 3 weeks for this batch was at 1.046, so a long way to go. I gave it a good stir to bring up the lees and to off gas a bit, but it did not change the fermentation much. Should I let it go slowly and just wait, add more of the same yeast or try adding a nutrient (raisins?). Thanks!
I never add camden tablets, but that's a personal choice. It could be temperature variances causing it to go slower or the K-bisulfite hadn't completely burnt off yet.
I thought that it was more likely to be the K-bisulfite issue as the temperature was within a few degrees of the older batches. I did check the temp range on the yeast which has a low end of 64. When I checked the batch temp it was 62, so at or below what the yeast likes. I moved the batch out of the basement and wrapped it in a blanket (to keep it dark and even out day/night temperature changes. It took about three days to wake up the yeast. The batch is bubbling consistently and the liquid is appropriately cloudy at 67 deg. By the way my gravity was still 1.046 even though it sat for 12 days between readings. Good info. cold really can slow yeast down, but they really are just sleeping. I guess I will need to try a cooler tolerant yeast for my fall brews.
@16.16 really appreciate all ur help! I take super detailed notes, just so if I need help you have as much details as possible so u can help me. The other reason is so if i really really like it i can do it again!
Fyi, I may need help calculating my Fruitloops Mead..I didn't have enough lemongrass tea to start so added some here n there. Would that I started w 1/2 to 3/4 of a gal super effect the abv calculation, or would I just be off by maybe 1%abv (which I'd be ok with)?
Adding half a gallon to a gallon must would totally change the ABV.
@@CitySteadingBrews any idea by how much? I'm pretty sure I added about a half cup everytime the grocery store restocked Lemongrass. I at the very least can figure out when it's done n I could guess abv based on yeast n honey. Although, I'll admit I am not good enough to figure that part out on my own.
I'm so glad I subbed to you guys I actually forgot about it until today I think I subbed about a year ago. But long story short I am planning on starting some mead next week with a beginners kit I found on Amazon. Supposedly comes with everything but the honey and water but just from this video I know I've more to get and more to learn before I start anything.
BREW TALK , is my Favorite subject Video's . You give so much Valuable Information . 🤠
I find your videos helpful and entertaining. Acording to my notes I have made 27 meads since I watched your first video. Didn't know what mead was, reading Harry Potter one day on my iPad I looked up the word. Keep up the good work, some people never learn. My wife and I think my meads taste good, so you taught me well.
That is awesome!
Thanks from friend of Controversial Hunter. 😉 My new, not broken, hydrometer will be here by Friday and I suspect my latest batch of mead should be done. It would be great to know for sure before I bottle it.
ty for long videos like this that teach. You should create an hour video of highlights, like a tv show in 3rd year. The basics are basics. Love all you have taught me.
lol, just an hour?
I like the dog breed analogy. It's very fitting. I know a LOT about yeast and the different products it makes, but that is a very great way to describe it for someone who doesn't know.
Hi guys, thanks for another informative video that is NOT 30 seconds short. Except for a few woolly heads out there we all appreciate your efforts. Concerning your "black honey", I worked on the railways in the early 80's in South Africa and we had some raw sugar for export. Long story short, there was a big derailment in Mozambique and these trucks with the raw sugar was stuck in Komatipoort for about two weeks in conditions that approached borderline hell. Some of the raw sugar melted and ran out of the trucks creating a wonderful shortcut for our local bees. The end of the story was that all the apiaries around had "black honey" that tastes pure molasses and kind of awful. Keep it up guys and do not be concerned with the naysayers.
Hey, just wanna say I love the way you guys do your videos. Don't change a thing
Thank you so much!
Thanks for this video,it was right on time for me. I started an apple wine from 100% juice a few days ago. Everything went well then it appeared things stopped. I took a hydrometer reading and found things had changed, not much but they had changed. Three days later I checked again, it hat only dropped a few points, but they had changed. I realized tha"time is my frien". I think I have heard that somewhere before. :)
Thank you Brain and Derika you two are by far the most informative on UA-cam, plus your great personalities are very pleasant to watch. Thanks again for baby stepping me through my first brew looks like I brain farted and put too much honey in my 1 gallon batch. You live and you learn! Thank you for the great content and your responses!
Anytime!
So I started my first batch of traditional mead. 1 gallon, 3lbs of honey and about an OZ of raisin’s. Is it ok to take a reading since I didn’t have a hydrometer at the time and received the meter 5 days later. Needless to say, it’s doing it’s thing and bubbles in the air lock have slowed down to about 1 bubble every 3 seconds! Your videos and talks are very helpful and make this first batch easy and painless. Thank you guys for everything!
Always a fan here, make the videos as long as you want I love the information and like the comments
Hi guys, love your channel and ethos/methodology.... I'm really learning a great deal from your videos and greatly appreciate your willingness to share so much.
Several years ago I had a strawberry-banana daiquiri made with coconut flavored rum and really liked the flavor combination. I've always wondered if a wine could be made with the flavor combination. After watching so many of your videos, I'm leaning towards saying yes to the possibility, but have no clue how to formulate a recipe....
For example, starting with a one gallon brew, how many bananas?....how many strawberries?...how much coconut?....would more sugar be needed?.... best yeast choice?....etc. (by weight of course)
I'm not asking for you guys to design a recipe, (although that would be great) but rather to possibly do a video on the recipe design process.....share the fundamentals to the process so to speak.
Thanks again for all of your contributions to the community....
I am not opposed to the idea!
Your channel is very helpful. Thanks for the videos
You are welcome!
So, it seems I've hit on the correct channel for wine making, I've watched a bunch of y'all's videos and like the way both of you explain everything. Thanks for what y'all are doing, my wife and I might just try our hand at making some wine or mead using one of your recipes.
Skol!
Most welcome!
NEW CIDERMAKER HERE....awesome video, learning more and more....love the explanations on yeast and sugar covering people's questions. Thank you!!
Thanks and welcome
Love the channel! Hugs from Brazil!
What a great Channel! Making my 1st ever Hard Cider from apples in my yard. Have recipe from local brewer supply store. I'm 1 day in and I have many questions and concerns, as I'm sure others do...
My Start Spec. Gravity was 1.051'ish. I added 1T of Cane Sugar per Gal. (Friends recommended 1lb of sugar per Gal.). Using Champagne Yeast. I like a dry cider.
I don't understand why apple juice needs sugar when grape juice for wine doesn't. My apple juice was so sweet and delicious, I almost drank it raw... Cheers U2.
If you took a reading of your juice, you can calculate how much sugar, if any you'd need. Most juices have less sugar than you think. At a 1.051, you can get 6-7% alcohol, so that's pretty good. Some juices are less than that. As for 1 tablespoon of sugar per gallon.... that won't do much at all really. Adding a pound would turn this into a wine, being that it would add about 6% ABV to the finished product.
It's personal choice to make it low ABV or higher. The only disadvantage to lower is that it can spoil more quickly during storage, though you should get a year or two out of it anyway.
@@CitySteadingBrews T.Y.! Wasn't going to add any sugar at all, as I'd be happy with 4% ABV in this first opus. Thought it might kick start the yeast. I don't even know how it will turn out, so didn't want to go nuts with adding tons of sugar for high ABV%'s. For me a nice dry cider @4% is far better than a 'light' beer from a can. Might try for apple wine next year, but using local honey, raisins and cinnamon. Mmmm. I can taste it already... I tried to spray my tree this spring with a 'natural' pesticide, but got more of it on me than the tree... 😬. Anyway, I core the apples and discard the bad parts. Took me 2 days to make 2 gallons of juice this way... Its day 3 of ferment and still bubbling away. Can also see a vertical/circular flow of particulates in the carboy. I think the Yeast is trying to be Jacque Cousteau in there. Not sure why... 😉. Cheers.
Even though I am still technically a "virgin" at brewing(only made 5 batches), I learn a LOT more about from y'all than my usual method of trial and error.
Every time you brew a new batch, you become a better brewer....if the batch is better than the last one, you are a better brewer; if the batch is worse that the last one, you learn from your mistake and becomes a better brewer; if your batch is the same as the last one, you know how to brew consistently and that makes you an even better brewer. Good luck and have fun.
Thank you so much for all the info
I made about 20 gallons of wine with the grapes in it I racked it of the first time. I used the left overs and added sugar, yeast and water and started it again. It smells great, taste great I don’t know what it will make but it is working off like crazy.I’ll let you know.
just getting started an love your videos
I am very glad I happen to stumble upon your Viking's Blood video rather than someone else's; you two are great at explaining what you are able to explain and explaining how or why you are not able to explain something lol. Because of you two, I have started making my own Ginger Beer (non-alcoholic right now), my own Apple Cyser (with apples I juiced myself), my own Pineapple Tepache (which I don't know if you two made this or not, but you two gave me courage to try it lol), and of course my own Vikings Blood! The Ginger Beer is Great! and the Pineapple Tepache is in my case, terrible; I might try to tinker with it, but mostly likely, I will not make it again lol. Thank you two for sharing your Great work and explaining, in detail, how your viewers can make great drinks. Skol! By the way, your channel is only one of two in which I give you a thumbs up before I even watch the video lol I watch/listen to your videos at work, so I go from one video to another and when I start a new video of yours, I give a quick thumbs up and keep listening/watching lol--it's easier that way. Again, Thank you two!
I’m new just made my first musk today (mead), I used the black tea, orange, and raisins with some local honey and the exact yeast suggested in passed videos. And following along and watching the videos y’all post, and I’m pretty confident I got a reasonable understanding of mead and think I’m gonna have a good brew! Thanks to y’all and tips. Also I may as well throw in a question I recently purchased a airlock and quirk and I bought the one chamber airlock and had to use tequila As a saline will that work ? And how can I tell the one stage airlock is working ?
I have not actually said this out right so here it goes, Thank you. I look forward to your videos every time I see I have one in queue. I chrome cast them to the TV and my wife and I will watch them together.
I have learned things and just been encouraged to continue with the craft. You talk about being educational and teaching us how to brew, but you are also entertaining. I can watch some one drone on about the recipe or watch you and the interactions with each other the TRBOS animation your eye rolling (kidding) when she does the hand waving.. It is all good.
Thank you both
Thank you!
Something to note: An important thing about using a recipe as a base to work from, but allowing steps to take as long as the steps take rather than using the strict timing outlaid in the recipe, one should take a ton of notes on every aspect that actually transpired. Not just because it will help diagnose problems, but also so that you can replicate or refine a brew that you want to repeat in the future.
Appreciate all your efforts to teach this process. Sadly, many people are lazy (I’ve been guilty of this, too, wanting instant satisfaction without learning the craft). Love having a source I can go to and learn to eat this elephant one bite at a time. Thanks bunches!
Great channel. Thanks for all the info.
Thank YOU for watching!
A little late to the game for me so let me say THANK YOU. I have watched most of your videos and overwhelmed myself with to much information🤪 I have started my first mead following your 3 pounds of honey with a couple oz of raisins. I am in day 12 and the raisins float. Do I need to be concerned with them being exposed on the top or will the fermentation gasses protect them? Again I say thank you for what you take the time to do for us.
I mixed honey with water and yeast, it bubbled and now tastes amazing. Good for me
Brain, I have a rant of my own to give you. When you talk about a brew turning to vinegar you says it only happens when the brew gets infected with the Acetobacter virus, I yell at the screen it's a bacteria not a virus. As a retired lab tech you calling it a virus it starts a rant of my own. I enjoy watching your videos and learning more ideas for wines.
Do we say virus? I usually just say acetobactor. Sorry about that.
I have to say you guys are great spreading all the info you do. I am making a 5 gallon batch of ginger Bragg or maybe if you will. Guess you can say a light ginger mead. 🤪 but subbing for honey instead of sugar for the flavor. Your ginger beer recipe worked great, so I’m graduating... hehe. I just think it is going to be a great summer refreshment. My only worry is the pasteurization of 50 bottles... but positive perception is my driving force.... thanks again for your awesomeness to get me to finally making mead and beer after wanting to for over 10 years... cheers 🍻 🥂
Just do it in batches, will be fine.
CS Brews yeah everything else is being used and I don’t want to use plastic... I only use those to rack and bottle.....
Love you guys to the point that I'd just love to sit with you for hours (or months/years) and pick your brains! I'm completely new to this whole arena, but I feel like I've been blessed with the best teachers! Question: I know you've said that stevia can't be used as a sweetener because it doesn't ferment. What about monk fruit? I have a whole bunch of monk fruit sweetener that was left here by a former house guest, and I'm trying to find a good use for it. Also, would you consider doing an elderberry/dandelion brew? I've seen lots of dandelion wine recipes, but I'd love to see that blend as a mead. Thanks for just being so awesome!!
Can be used as a sweetener but not for fermenting just like stevia.
Dandelions don’t grow here :(
@@CitySteadingBrews Thank you! I'm in central FL, too. I wondered why I've never seen any down here. I just always thought I either wasn't paying enough attention, or everyone killed them as a weed. But I've thought about getting some from some place like Mountain Rose Herbs.
Hi Brian and Derica, been watching your videos on the recommendation of a friend. I live north of the Mason-Dixon Line (way north - in Alaska), and so I have crab apples. I juiced most of my tree (about 20 gallons of apples - 9 gallons of juice) using a steam juicer, and canned the juice in 2qt, 1qt and 1pt bar jars (10 minutes water bath, all sealed). On 9/20/20, I adapted a recipe I found online online (I know -RANT!), and made the following - 2 gal crabapple juice, 3 c brown sugar (I was looking for a dry apple wine), 1 c water, heated to dissolve sugar, then cooled to 80 degrees F, added 1/2 tsp yeast nutrient, 1/2 tsp pectic enzyme, 1/2 package K1-V116 in 3 gallon fermenter. I did not take an OG. Bubbling occurred early, but stopped after 5-7 days. I just tested the SG - it's right at 1.0. Is it done? It doesn't smell (or taste) like there is alcohol in there...in fact, it smells a little vinegary. I'm thinking maybe it needs more sugar/a step feed?
ua-cam.com/video/hsOd9rWRcSU/v-deo.html
I have also read that the yeast "can" use the oak chips for nutrients, yes in fermentation you may get a woodier taste and in secondary more of the Vanilla. But if this is what you are looking for then Oak in Primary may have a purpose. I did brew a beer with the actual intent to be reminiscent of a forest glade. I did not want to use the Oak chips back then. But I but maple syrup in the Boil because it was supposed to be a woodier flavor then if you had at primary or late in the boil.
I guess what I am saying is adding things at different times may not provide the typical expected results but under some situations MAY be exactly what you want to do. I was looking around to see what the amount of Oak chips per gallon ration was, when I found this other website stating oak can provide a woody taste in Primary.
just become a channel member. just wanted to drop a line and say i love the vids. I have learned a lot from your channel. thank you! oh by the way Brian reminds me of Alton Brown!
Welcome aboard! Yeah, I get the Alton Brown thing a lot, lol. I did learn a lot from him, even met him
Afternoon Brian and Derica! I just got through watching the video on fermentation and I was hoping to hear something on de-gassing. I have heard you several times in other videos mention de-gassing. When and how often should some one de-gas durning fermentation?
I do the swirl in the first week or so, it stirs things up and does some degassing and that helps the yeast. I usually let things sit in conditioning long enough they don't need more degassing, but if I didn't, I'd degas just before bottling.
Love your t-shirt, Bryan! I am starting to really notice what fun shirts you are wearing in your videos 😂
Glad you like them! We have links to them in the descriptions and here: www.merch.city-steading.com
As a chemist by school and trade I can tell you an important principle.
Measure everything.
Write it down even though it's boring.
Label EVERYTHING.
This will allow you to replicate success and learn from failures. It will also help others help you with any troubling roadblocks on your way to good product.
Brew XYZ 001 (put it on label of your brewing vessel too)
Started: 13.11.2020
Ingredients: (weights or volumes but keep it straight), additives, what yeast and how much have you added.)
Process: Have you just mixed or was there any boiling, low pressure extraction, fat extraction, grinding or slicing. (You've read a cookbook in your life.Try to create something simillar)
Specific gravity on 13.11.2020 (and in ideal world measure at 20°C or equivalent for °F)
Started bubbling:15.11.2020
Specific gravity on 20.11.2020 (note about subjective thoughts on activity)
Specific gravity on 27.11.2020 doesn't bubble much anymore and the gravity haven't moved much since 20.11.)
First rack: 30.11.2020 (any details about taste, smell, colour, gravity?)
...
This doesn't need to be too detailed or complex but it will help with learning and confidence at the same time.
That’s a mighty big label.
I love the lenght of the video's and most of the times when one of you feels to rant a lot of good infromation is shared during that rant :) also to my feeling I get a lot good information.
and soon I will try to brew me some mead (my mom is giving me a mead kit with a carboy, a stop and airstop (for the bloop bloops), hydropper (I asked 2 got 1), a autosyphon, a graduated (with full colors) cylinder, some lalvin 71B, sanitisation fluid (not starsan) and a carboy brush to clean it and now I have a feeling I'm missing some equipment but don't know what? if I'm missing something that is.
Maybe some bottles with the clip caps to put your finished mead in and some honey?
I went on a whim with basic ingredients. Hope it comes out good.
Hello Brian and Derica! Started my first Brews (took some pages out of your greatest hits: My First Mead, Ginger Mead, and a Hard Cider that you just Added Sugar and yeast to an Apple Juice) and the more of your videos I watch the more I want to do! So the question: You have both stated that the best thing we as humans can do for ANY brew, is "get the heck out of the way", but you also say that you sometimes "swirl" or "burp" your brews a few times a day, particularly if you have ingredients (in my case Orange Peel) resting on top. Does swirling or burping assist in the early brewing process?
A little but not much.
I don't get why anyone would want a short video like that, I've seen them videos when i was looking around how to brew and they were useless and only served to put me off then i found you guys. Keep doing what your doing and keep up the length i especially like the rants maybe you could do a compilation video of rants :P. Anyway if it weren't for you guys i wouldn't even be brewing, think that says it all.
Well said! Thanks!
Rant compilation... hmm.
I desperately wish I could send you guys a bottle of our apple wine for the holidays. You guys are incredible and id love a professional input on it!
I am looking forward to that acid and tannin video as that relates to a question I had. I know a lot of recipes on the internet list an amount of acid or tannin to be added and that you prefer to use natural methods to add it like using teabags in previous videos. Is there a way to measure the amount of tannin from teabags or acid from fruits to compared to the basic "acid" people can get off amazon so I know how much of the alternate sources to use? And I agree, math is very useful.
Pie charts or graphs. Maybe that'll work to explain the sugar to alcohol conversion. I enjoyed the D &D dice explanation in the yeast video
Hey CS Brews! You Guys are amazing! Thanks for putting such nice effort in this channel to educate and help people! Because of you, I've decided to start home-brewing during quarantine.
I do have a question for you or anyone more knowledgeable than myself.
I have three 1 gal carboys and three 3lbs bottles of local, raw honey. I'll be using Lalvin K1-V1116 Yeast (which supposedly has an alc. tolerence or 18%abv (36 proof) to make three different kinds of drier meads using your recipes, such as your earlier black tea and lemon/orange twist. I unfortunately am not able to procure a hydrometre, at the moment. Thus, I am wondering if there is a way I could calculate the specific gravity beforehand, as well as the potential a.b.v., if my three brews all do go completely dry? The plan is to have the meads go relatively dry because, most everyone in my house likes drier wines and drinks and I figured we could back-sweeten by the glass or jar, according to taste. Does the wall sound aright?
Additional info: The three carboys each measure exactly 1 US gallon when full.
The honey has aprox. 17g of total sugars in aserving and there are about 65 servings per 3lb bottle (a.k.a. a single tablespoon or 21g total of honey, in a serving).
I couldn't the answer in previous video, but if it is somewhere, then awesome!
Check our abv brewing basics video. Yes tou can do what you’re asking.
@@CitySteadingBrews Thank you!