When to Rack Wine Mead and Cider? Are YOU Racking too Soon?
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- Опубліковано 5 лют 2025
- When to Rack Wine Mead and Cider? Are YOU Racking too Soon? Don't be in a rush to rack your mead, wine or cider. Brew Talk - Racking, Secondary Fermentation - When Should You Rack?
Many people are racking too early. There, I said it. There is no rush to rack to secondary! If you rack your brew too early, you risk destroying the yeast colony and a stuck fermentation. If having your wine, cider, beer or mead a few days or a week or two sooner is that important... rethink that! Time is your friend. Trust us, nothing bad will happen if you let your brew sit for... a month. Nothing. If anything, it will improve!
So, next time you think you should rack your mead, wine, or cider or even beer, think again, maybe take a reading. A little science, even though we do things simply and naturally, is a good thing!
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Brian - I would be willing to bet that you’d be a great dungeon master...
According to some, I am :)
@@CitySteadingBrews Roll for persuasion!
@@kzonedd7718 ua-cam.com/channels/H_dWFxSvgD1WHIUhH-gmiA.html
@@CitySteadingBrews Awesome!
Omg that’s so true lol! If you want to DM let me know I have a UA-cam show that’s D&D called HelmsWake and you invited to DM lol
I'm fairly new to homemade wines/meads, insofar as I've made about four or five batches. These include a basic mead, Viking's blood (cherry mel), and several batches of apple wine. I learned how to make all of them from Brian and Derica. All of them (thus far) have been perfect, with no issues. Why? BECAUSE I FOLLOWED BRIAN AND DERICA'S INSTRUCTIONS! Listen folks, they clearly know what they are talking about. Buy airlocks. Buy a hydrometer. Take readings. Brian and Derica, clearly have some trial- and-error experience under their belt. There is wisdom in learning from mistakes, but the wise know to learn from the mistakes of others. Follow instructions. They know what they are talking about!
2threetom2 awesome!
apple wine is cider.......
Not exactly. Cider is generally lower abv.
My apple wine is about 14% abv, then bottled and aged like wine. My cider is about 6% abv, then after a month is kegged and force carbonated.
@@CitySteadingBrews I forget you are American and use cider in multiple ways but I mean it in the most basic sense of the word fermented apple juice is cider. ABV has nothing to do with it technically speaking
Just made my first batch an hour ago thanks to you guys! Only discovered the channel 2 days ago :) Will report back :)
How did it go? I just started yesterday and it's already bubbling.
@@Fjudin Long since been drunk! Was awesome but definitely give some bottles a bit of time to mature, makes a HUGE difference.
Are you still brewing and has anyone ever thought about using lavender I just been thinking about that?
@@brewhound1340 My friend made a lemon and lavender mead and it was fantastic! Definitely recommend!
Bassplayermane How did he get a hold of the lavender?
Holy crap, from a novice perspective, seeing someone who just says that there is no perfect answer is amazing. It's way too common for people to stress themselves out over the smallest details when in reality it's pretty forgiving. Great video
Thank you and you’re right. For the most part, brews want to make themselves, we just have to learn to get out of the way.
Omg, you saying "secondary fermentation is misnamed" is what made it call click for me and now I understand so much better! Thank you!
One of the most self effacing couples giving down to earth, easy to understand instructions, keep it up!
Excellent content and a subject that really needed to be addressed. It pains me to see people say "I racked my brew after 2 weeks and then took a reading. It's still way sweet but it seems to have stopped fermenting..."
You and me both my friend! I think doing little talks like this about a specific topic is one of our better ideas.
The people who do that should gain two things; knowledge and patience.
This helped me so much! I’m in the middle of first cider fermentation and was wondering when to rack. It seems UA-cam’s algorithms are psychic now! You guys are brilliant and I will continue watching your videos!
You're so welcome!
Hey Brain and Derica I love your show I am your fan from Saudia, as Alcohol is illegal here its very hard to get and I love wine so mutch so I start watching u guys and now am making my first patch, thanks love u.....
Yes, fight the power! 😉😁💪
Did turn out well and did you try more?
One thing I really appreciate about this channel is that you guys give guidelines instead of hard and fast rules. As a 20+ year coffee roaster and a novice mead maker, you guys are 100% correct. Following hard and fast rules is an excellent way to make mediocre products.
Well I finally relented and ordered all the gear I need to get started making Mead. Im rather lucky in that my Father owns a small farm and on it he has three Apiary's. He gets buckets of natural honey and he said I can have as much as I like. Granted I will have to wait until he gets the first harvest in a few months, but it will be free, natural 100% pure honey. He also has a fair few Pear and Apple trees so I may delve into making Cider from those.
Oh also plug for my buddy Bob. For all your Mead needs in the UK go to MoreMead. They have all types for all tastes and I believe they have a Mead called Grimnir which is made from Dark Mexican Honey and has been aged for over three years.
Fantastic and informative new content! I am a new “meader” myself and I find it extremely helpful to have questions like these answered in this way. Most of these may seem silly, but I guarantee the vast majority of people have made these mistakes with their first brews (including myself). Some of the best advice I’ve gotten from a good friend who owns a meadery is “don’t stress so much about it, have a mead”!
Man, I've got to say these videos have helped me a lot. I'm new to brewing only about 3 months into my brewing journey. I've started 2 different apple wines, grape wine, viking blood and mead. Thank you very much for sharing your knowledge with us.
It's been two years - how goes your brewing journey? I'm just about to start mine, ordered some supplies yesterday.
@@fusion9619 Not as heavy as I was into it. But I most certainly keep a nice home made wine or mead around. I have a Blackberry (fresh picked) Melomel with about a month left till I pop it open and hand out a few glasses with some friend. But I obtained a lot of knowledge from this channel when i first got started.
@@aaronowens7620 nice!
Thank y'all so much, I really learned a lot from this video. I don't feel like a total newbie to winemaking anymore!
It seems like “cold” and “warm” can be pretty relative. I started two separate gallons of mead in two different containers in my garage. Turns out the garage was colder than I thought - 48 to 52 degrees instead of the 60-ish I thought. Both using EC-1118 yeast, which is relatively cold tolerant. One in glass carboy, the other in thinner plastic. The glass carboy, with OG 1.125 fermented nicely and I transferred it at ~8%. The one in plastic had slightly higher OG of 1.128 and didn’t really ferment at all. 2% ish. I transferred both and brought them inside to 67 degree house. Both are dong much better. The stalled mead in plastic is really doing great. The glass carboy is doing what I would consider true secondary at a lower rate.
BTW, I tasted both during transfer. The plastic was honey water, obviously. The glass carboy mead was WONDERFUL. I’m really looking forward to how it will turn out.
Thanks again for adding this segment!
It's pretty cool watching a milky cup of yeast start shooting lil yeast rockets up in the liquid.
I live in Scandinavia. If you use the word cool (or our word for it) I promise there is for freezing degrees. Right now the temperature is colder in my garage than the fridge but we still think it's warm after winter ;-)
I live in Minnesota, so I totally get what you're saying.
I get that, here in TX is anything cooler than 85F. Different temp ranges, same concept.
I love the dungeon meowster shirt. I got one for my daughter for Christmas. As always love the video and info.
I'm going to be starting my first batch soon. Can't think of a better drink during my d&d games.
I just started making my first batch of wine and have looked at countless articles and videos on the subject. Afterwards, I was left nervous and skeptical of both the contradicting information and my abilities. After watching your video I actually feel confident with what I have learned from it. Everything is in great detail which takes away my questions of the unknown variables since it successfully explains the scientific reasons as to why and what to do. Thank you so much, please keep making these, and I'll keep watching!
You guys are awesome. Just made my first batch of Mead. it has been fermenting about 2 weeks. at about 64 deg in bath room closet. looks great so far. thanks for all your advice and experience.
This is the only video I’ve found online that speaks to a round about time line to fermentation.. thank you
We tend to talk about it in many of our videos.
When i make my cider in the fall i tend to move it along pretty quickly. After about 10 days when fermentation is complete i take a reading to confirm. I back sweeten then bottle immediately. After carbonating for 3 full days i refrigerate to stop fermentation. Now you can drink it right then and there and its not bad cider but if you just age it for another week the flavor drastically improves. Give it 2 or more and its the best cider ive ever had except for maybe Woodchuck Lil Dry.
Thanks for this. Am on my 3rd. batch of hard cider from fresh apple juice. I add a 'fudge day' OVER the time it has taken VISIBLY to essentially quit bubbling.
Caught an episode my first week laid off and I haven't been able to stop -- even when one or the other of you is caffeinated ;)
Can't afford to start a new hobby just yet, but you two have got my wheels turning. Thanks for teaching me something new and I look forward to more of your videos.
Well... we have a cooking channel too! ua-cam.com/channels/qjTeB88zqdwT69gdNC-UXw.html
Brian and Derica (sorry if I spelled your name wrong Derica! I'm on my phone and the UA-cam app is weird!) THANK YOU so much for this video, it clicked in my mind immediately that I dinged up my vanilla mead by doing the "I racked after 2 weeks because " thing. Learn the hard way. Love your guys' videos and please do more like this! The educational value for the home brewer is amazing. That and I find you both awesomely entertaining! Cheers!
Absolutely brilliant! I love this idea for Wednesday videos!
Awesome! We were hoping they would be appreciated!
I had to revisit this post as a reminder to have patience (its really hard to not mess with it). Every brew has needed its own amounts of time. There are way too many instructions or videos out there that say, "rack when fermentation is done after a couple of weeks." what they don't tell you is that those couple weeks is so relative to what you are making as you guys said.
yea i did some wine a few weeks ago was really looking forward to bottling it today but its still bubbling but i didn't take a reading so will just have to wait a little longer
Love this channel. Just started brewing to not be so bored stuck at home! It is way easier thanks to you guys.
just started a 5 gallon batch of mead with the sour cherries from my tree, starting gravity 1.09 used about 28 pounds of cherries and .6 gal of clover honey. plan to back sweeten with orange blossom honey it looks beautiful so far.
"Don't pay attention to the bubbles"?!?! But that's my favorite part!! lol
Oh watch them... just don’t count on them to give valid information!
I get excited every time I see the bubbles
I even take videos to send to my lady, even though she doesn't get excited about them like I do 😒
It boggles my mind how people don’t understand such a simple and easy process. I mean, all the answers are in every one of your videos/ other people’s videos. If there was something I didn’t understand I would search through more of your videos.
With my mead 30 days in primary minimum, when terminal gravity is accomplished rack to secondary. Secondary for another 30 minimum, till clarity is reached. all yeasts have different temperatures where they work best. Great Video Guys👍
Michael M so question: is this just playing it safe, or is it a way to do it without cold crashing, using K sorbate, fining agents, etc?
Jason Hill well just the way I do it, just learned to be patience is best. Most of my meads I won't touch for a year. I mainly brew beer and I don't cold crash ever. I have used gelatin a number of times. I think you should always do what works for what ever your Brewing.
Just started my first batch on wine from grapes I grew thank you so much for this video I was panick searching for when to rack for primary fermentation and kept coming across 5 days which would have but way to soon for the punch I want my wine to have
"Did I rack too soon?" *Sigh.* 🤨 *Digitally points person to this video.* Great video. Bravo! 😄
Hey guys, judging from your questions, it seems like everyone is in a big rush. The best thing I’ve personally found about watching, learning and life is that this is a nice slow process. Just from watching your videos I’m happy that I know I can let it go until it’s actually ready. For me this was the key point I learnt from your videos. I’m coming up to a month on my first mead and I have three fruit meads right behind them, no rushing here. I just watch and enjoy the process. For me that’s half the joy. That’s my take. Cheers 🇦🇺
Glad it helps!
Fantastically informative video, Dericka and Brian. Thank you for this.
I hope you'll go over "bottle conditioning", as every time I've tried to carbonate a brew it comes out flat-ish. Certainly not your ginger beer fizz.
My latest even has a thick layer of lees, without much carbonation after pasteurization.
Coming up in a beet bottling video actually.
Really great video.
You are now my go to guru.....for brewing.
I’ve literally had a 5 gallon batch of mead take over two months to stop fermenting. Readings are our friend.
Maybe add yeast nutrient to get it to eat the honey quicker 😝
Just found these videos last week, and was surprised how affordable it was to get all the supplies from my town's brewing/hydroponics shop. $90 and I have all the equipment and ingredients to make/rack/bottle 2 gallons of basic mead. I can't wait to start this weekend. Thank you guys for making everything look easy😁
So I just racked my first cider ever and listening to this made me realize I did it too early because I was following a recipe. What can I do to prevent it from stalling or stifling?
If you did it already... just let it ride. You can't really do much at that point.
@@CitySteadingBrews I know the OG and I can take readings next week. If it is indeed stalling is there a way to get it started again? Such as pitching yeast or something similar? I also dont mind just letting it be but I'm so new to this that I really don't have much knowledge to pull from.
I feel like I just had a private conversation at the dinner table. Awesome vid.
Thank you!
so when is a good time after racking to add to the refrigerator?
We generally don't bother cold crashing at all, just let them settle, then bottle, but if you want to cold crash, anytime after racking is fine.
My first batch of honey mead is in the process. I’m a bee keeper and was searching for something new to use up my excess fall amber honey. Love watching! Thank you for all your effort and education!
Happy to help!
You guys should design a shirt that says "Take a reading."
Yes please
I...
I would buy this.
"What is your ABV" would make a good one also.
Yes! With a mockup of a hydrometer as well. I would definitely buy that.
Good idea and add a hydrometer with a reading or before and after reading
This video should be put up as frequently asked question for students of wine making.
This cleared a lot of my doubts and experimenting gave me practical knowledge.
There is no doubt that each batch takes its own time. If everything goes well, the results can be like big achievement. Fermenting two big batches of spiced grape melomel and its still bubbling in the primary after 18 days. Temperature is near 72-74 degrees F at my place now.
My mead has been sitting for around two months, I forgot about it.
very helpful video. I really enjoy listening to you two.
Random racking question, Is there an upper limit to the amount of times that you could rack without I’ll effects?
The only ill effect would be potential oxidation and reduction in volume of your brew.
Great video to see. I am just starting my first mead, and this was great help.
Glad it was helpful!
The main point is to take a reading to know where you’re at. You don’t know if you have a fever unless you use a thermometer! An electrician doesn’t know if he has power unless he uses a meter. Hope everyone understands what Brian and Darica keep repeating.
Guyinpajamapants I don’t know I’ve had a electrician tell me if he holds one hand behind his back he won’t complete the circuit lol but yes I agree with what your said
I know if I'm feverish or not without using a thermometer...
First brew started last night hydrometer reading of 1.120 on a traditional mead. Planing on taking a reading in 4 weeks and again at 6 weeks
You folks answer critical questions that I didn't even know to ask.
You guys rock! I've been brewing mead for about 12 years now and have taken a hiatus. I've just started a gallon batch of blueberry lime mead and have been using you videos as a refresher. Thanks for all your work!!!
This is a great (series?) to start up. I used to have so many questions (and sometimes still do) that I felt were almost too common to ask. It's nice to see such common concerns addressed and with such clarity.
Food for thought Jason... when I was in Navy Boot Camp our Instructor told us.....
"The only dumb question is the one you DO NOT ask."
Cheers!
I just can't seem to get enough of these "discussion" videos 😁👍
After watching again, just one question (😁) what is the longest degassing you have heard of?
Reason for this question, still burping carboy of strawberry banana wine after thirty days.
How long can degassing continue? Thanks for your interest in us your viewers 😁👍❤️
Hiya Brian and Derica.
I'm a beginner. First timer.
I would like to say tank-you on all the info that you guys give out and fun to watch! I've learnt not to rack too soon as I've found out on my first batch of wine.
F.O.G. was 1.100, on my Cranberry & Raspberry Tea, Rack it on the 4th week at O.G. 1.020. Then 4 weeks later it was still the same, so I degas it a bit then bottled it. I think it was 11% ABV.
On my next batch I'll leave it longer on the first fermentation when the O.G. is done and doesn't change. Then I'll rack it for clearing and aging.
Liquorice and Peppermint is my next one to try to do!
Like what you guys are doing and keep up the grate work. thanks. ;).
Just found this video today and you have saved me from racking my mead too soon! Thanks for explaining not to go by the bubbles alone! It's my first time making mead (and indeed home brewing) and I'm definitely going to watch more of your videos now 😊 .
Love your vids guys, inspiring, I now have 3 brews on the go, I been binge watching for a month now ,,, 👍
I don't have a hydrometer. I go by rule of thumb. Rack when fermentation slows, rack after sedimentation slows. Bottle when clear.
Also, when bottling for adding carbonation. Unless it is a ale, I actually pasteurise the drink then add sugar and a champagne yeast. The champagne yeast adds a bubble that has a better mouth feel and bubbles for longer in the glass. It is a bit more expensive, but I feel it produces a nicer beverage.
I would like to thank both of you for your videos... they are not only very informative but very entertaining.. you two are great and such a help...
Glad you like them!
Thanks 🙏 all the answers I really need to know too.thanks again
Wow i really love the energy of you guys. Im a new brewer just started my first batch. But i wish i saw your video's sooner your information is just more straight to the point i subscribed from now and see forward to your new brewers adventures
I came here with a question about my first cider and you answered it, thank you!
Happy to help!
Of two hydrometers that came with my kit, neither works. The green thing is solid, and when I try to get a reading, nothing comes up to show me what the reading is. So I am making boysenberry wine just by looks and taste. After 1 month and two transfers, my wine is racked. I know that you always say we should get readings and more readings, but because of quarantine, I have not been able to purchase a new hydrometer. I hope I don’t have any problems with my wine before or after bottling. I love your videos! Thank you both for all the wonderful, very helpful info!
Thank you, Derica, for the “warm is relative” comment! I live in Pittsburgh, and I consider keeping my mead in my dining room at 64F to be warm lol (also big thank you; I’m 28 and just made my first mead from your video!)
Great segment. I know it might seem like you are repeating yourself but as a self taught home brewer myself I know it was a little overwhelming until I got a firm grip on my process. After awhile you can do it with you eyes closed, almost. You give great information so please keep it coming.
Yeah, we like to try to help reinforce the basics... as you said, after a while it's just something you know... but in the beginning? Complete mystery!
On my fourth week and still going.... love watching your videos while I wait.... cuz I'm still waiting lol
So greatly appreciate your videos. You both balance each other greatly and your content is top notch. 👍❤️🍷
Thanks!
By reading the description on this video I am much more confident, so thx. So I will just sit still in the boat and just relax.
Hey Brian and Darica...thank you for all the helpful information. Love what you do. Keep the videos coming😄
Derica makes a really good point about the relativity of temperature. Where I live I need to keep my fermentation WARM. 15-20C is a warm room here, or my airing cupboard keeps a warm and steady 20c. if I kept it someplace cool like my garage or study it would be at a temperature of 10c or less. Outside is cold at 10-0c
Dear Brian and Derica,
I am a long time viewer and you guys have taught me most of what I know today. I first started watching around the time when you made your first Vikings blood video before Brian trimmed off the long beard. Since then I have made a couple of Vikings blood brews and I am currently trying an out of season sketchy recipe made from frozen cherries and cherry juice concentrate I bought from Safeway. I came up with this combo because my brother and cousin were hounding me for some more VB and they wanted a stronger cherry taste. I started the batch in a 2.5 gallon bucket that I have made a few brews in over the years. The start date was October 27th 2019 and I racked from the bucket into two flagons (love that term by the way Brian) around November 30th. I have had the two flagons sitting in secondary since then and I opened up one of them just a couple of days ago to grab a sample and it has a hint of vinegar smell and taste to it in one flagon but not the other. I am very through when I sanitize and clean my glass but I have had this happen to me before and I am not sure what exactly could be causing it. I put the jug in my fridge to slow down the vinegarization until I come up with a game plan. I have very little head space for oxygen and my airlock has maintained a seal through the entire ageing process. Aside from this major points I don't know what else could cause it to happen. Do you guys have any advise for me.
Ich brauche hilfe Derica, Bitte.
Danke schön
It can happen sometimes no matter how careful you are.
Recently I noticed that the fermentation in all of my meads made with D47 and 71B had slowed to a crawl. There were meads a few days old and mead 6 weeks old. All of them slowed to almost nothing. For example, one was a Basic Mead (zest, raisins, tea, Ferm-O) D47 with an Initial SG of 1.114. At three weeks SG was 1.060. At five weeks (two weeks later) 1.050. ABV Approx. 8.5% which is well below what I would expect and have seen in the past. This is the first winter (in Kansas) that I have been brewing. The only thing I can figure is it is temperature-related. Lower temperature so lower metabolic functions. The temperature of the fermentations was 62.5 Deg F constant as checked over several days. Both D47 and 71B have a low-temperature range of 59 Deg F. Would such a slowing be normal even though the temperature is still 3.5 Deg F higher than the minimum Range?
Thank you for the video!!! I was searching for advice on whether or not to rack after bubbling has stalled and the mead is starting to clear.
(PS. It's my first attempt at brewing, so I've been researching every step six times over before doing anything 😅)
Your advice has helped me a lot! I'm going to binge through your videos to see what else I can learn!
I've been trying to find out whether or not there are alternative ways to stop the mead fermentation and "stabilise" it without using sulfites. I have had very little luck in finding any practical, and scientifically accurate, solutions to the issue. And here - you give such a simple, elegant solution that makes perfect sense to my scientist brain! Thank you!
It's best to not stop fermentation really. Let it finish, then you can make adjustments.
@@CitySteadingBrews I can totally understand why you guys recommend that. Just finished watching some your videos from the 'unpasteurised' playlist. Answering many of my concerns about stabilisation, clarifying, and a lot of other things I haven't even considered!
For my second attempt at mead, I think I'm going to try your coffeemel.... Sounds like a heartthrob showstopper
Dear duDes I’ve watched quite a few self brew vids, I think yours is the best , I was starting to worry as I’d left my cider for a few wks thinking horrible things were gona start happening BUT HAY HORAY you guys say it’s cool 😎 I’ve scrumped a hole load more Bramlys and now gona start my 3rd gallon, I think it’s going to be great fun and sing song , keep up the hard work happy couple X
Ryan, Danika, keep up the great vids, you finally got me into brewing after wondering for the past couple years. I already have a traditional Mead, Vikings blood, coffee Mead, ginger beer, froot loops (doesn't taste like froot loops...) and a sweet cider going! I don't know how my wife hasn't killed me yet. My dog loves the bubblers! Cheers
Taken from another channel with the same questions. All yeasts are not created equal. It's done when it's done, however long it takes. Thanks for sharing guys.
Thank you so much for your videos. I "inherited" a nice little orchard when I bought my property. I'm in my first harvest year so decided to make fruit wines. For this first batch, I'm following recipes for ferment/rack time. But after this video, I will experiment next year after taking classes and understanding the process better (and measuring SG). I'm really excited for my wines and may try some ales also. I have plums (peach plums, italian plums, prunes and three varieties of wild plums), pears, apples (several varieties), cherries, and numerous berry varieties. I first three wines are each with a different kind of plum and each with a different yeast (following recipes). Then I will try a melomel with the italian plums. I look forward to going through your videos and online classes to learn more about making delicious wines and ciders.
I'm making your Vikings blood recipe now. Your channel is dope and so is that shirt 🤙
Just starting out, got 4 jugs of various things on the go right now. Your videos have answered a lot of questions for more simple style brewing so just wanted to say thanks!
Great video! What I gathered from this video: the numbers don’t lie. Thanks for the information
Love this Brew Talk idea, has helped me in alot of areas. Great stuff
More of the very basics would help as so many newer people are still trying to figure it out. This couldn't have come at a better time and answered many questions to a few problems I was experiencing, Thanks.
You helped me go from Fleischman in a gallon jug of cider to jugs and buckets everywhere in a month!! Cheap clean booze is a win for the whole family!! Thanks for sharing.
Sounds great!
First time wine brewer here, and watcher. you guys are awesome - keep making these please. Balance your male/female energies and you'd have a gem like The Dark Horse podcast
my favorite part of watching your vids is seeing all your many different hair styles
This was very reassuring for me. I have been so worried about my wine tasting funny from sitting on the lees... It's only been 2 weeks
Most aren't finished fermenting in two weeks 😀
I found that sous vide is the best way to pasteurize my fermentation vessels. It's not expensive and it works extremely well.
That's how we do it too.
You guys are awesome. So much information. Thank you keep it up
I racked after 8 days, keep in mind I gave yeast nutrients on the 3rd day. I was de gassing often also used an amber honey. Sneaked in a small sample.. it was amazing now I'll let it sit for 2 weeks for clear out than in to bottles they go.
very informative you two, such a great video. thanks for doing this one, i know a lot of people needed it. have a great one.
Thanks Jon! Good to hear from you!
Hi Brian & Derica
Thank u for your series on brewing. I live in South Africa and we're currently into our 2nd alcohol ban because of CoVid lockdown. I started my 1st ever brew (ginger beer) in April and have been slowly working my way through the various fruits and now have my 1st beer brew fermenting. I'm totally reliant on UA-cam for know-how and it's been hilarious to try to follow the different brewing how-to's. Everyone has totally different, and often contradictory advice. So far the brews I've made have been successful more by dumb luck than anything else. Your channel has definitely become one that I rely on for solid advice as u take the time to explain why u do or don't do things.
Ty so much for your work I've learned more here than anywhere
Happy to help!
good points brang here! Last batch of cider I did 3 years agon I racked twice before leaving in the carboy for 6 months then bottle but the carbonnation didn't worked unfortunatly, the product was crystal clear and delicious but sadly flat even thought I added 3 grams of sugar per littler but I should havec boiled it first :( thanks for the good videos
These are great! I'm liking the new format.
Talking about dumping brews... What is the most you've had to break the normal rules on a brew?
I had a bad experience once where one thing led to another and I had to switch to a different ranking tube... It wasn't sanitised. I feel dirty just thinking about it... But I'm hope the brew is still okay
Hang on... I thought this was new and you'd just repeated a few bits from other videos.
I've definitely seen this before though 🤣🤣🤣
Gracias por todos sus videos y toda la información que brindan, yo reciendo estoy empezando a hacer sidra de manzana aún no he podido comprar todos los instrumentos, voy por mi segunda prueba, la primera me quedo muy alta en alcohol y no genero gas cuando la embotelle, está segunda quedo super seca, nada de dulce y creo muy poco sedimento aunque estuvo muy activa por semana y media. Espero que la próxima prueba que voy a hacer a principio del próximo mes quede mejor. Voy a decir sus consejos, saludos!!
Thank you for all your videos and all the information you provide, I am just starting to make hard cider I have not yet been able to buy all the instruments, I am going for my second test, The first one is very high in alcohol and I do not generate gas when bottled, it is second is super dry, nothing sweet and I think very little sediment although it was very active for a week and a half. I hope that the next test that I am going to do at the beginning of next month is better. I will say your advice, greetings!
I've learned so much from you guys its made me come to an conclusion... You guys have a SIRIOUS passion here
Your faith to this craft is more intense than a jahovas witness lol
I’ve just started with the sweet red wine recipe from you guys. 8 days I think it’s time to rack. And the best part is I’ll find out. Thanks for giving blueprints, up to us, to make drinkable concoctions. Haha
Thank you , I'm learning a lot since I'm new to wine making. I started a Seabuckthorn wine with honey and cane sugar just a bit over a week ago and it's fermenting fantastic and finally gotten some good answers and understanding about racking from you both.