If you've ever asked yourselves if you're entertaining, here's an answer. I've never brewed anything at home and don't really have any plans to anytime soon. But I still watch all of your videos. You're that entertaining.
I think passion always creates good content. I've been watching gardening channels without having a garden to do it in. Happy people doing the thing they enjoy is great. Sure, the size of audience will vary on the type of hobby, but when it comes to brewing, this is by far my favorite channel. Simple reality instead of fancy advertising shots and other BS.
I think I´ll try this recipe. Looks interesting. Also a tip for measuring small volumes of liquids: instead of faffin about with eye droppers, go to your local pharmacy and get a syringe and needle. If you don't want to use a sharp needle, you can sometimes find blunt needles, or just any tube that will fit on the syringe. If you go with the tube method, use the plunger as your guide, not the level of the liquid.
I truly enjoy your videos! You 2 are a trip! I love it when Dericka rolls her eyes rather than argue with Brian. Please keep up the great work. Obviously people love you, I cant believe how many views you had already in 3 hours. Thank You!
I’ve made soo many amazing meads from watching both of your videos/guidances, thank you for making videos big fan been watching yall for a long time now
New brewer here, and just wanna say you guys quickly became my go to source of learning. Very digestible content. First couple of meads tasted so good i didnt even bother letting them clear, now i got a mango mead, a hard cider, and some dark ale on the go. Havent had failure yet but I'm sure it'll happen eventually lol
i picked up a pack of screw caps to fit the 4 litre bottles, (black with a plastic dome seal), works great and i don't have to hold my thumb on the bung, plus helps keep my clean bottles clean
There is a product on Amazon that will dispense things like sugar by squeezing it and the amount can be changed by changing a plastic insert inside it. I've started using that to dispense one teaspoon into 12 oz bottles fairly reliably. It's nice to me because I know it can't do more than that amount, though I do have to shake it some to ensure it's doing enough.
Another fun way I saw to do this is to put the whole gallon in a keg without the flavouring and either adding your carbonation sugars (and insurance yeast) into the keg or use forced carbonation. Then having an assortment of extracts available when you pour it by the glass. Works great for parties. On another note, I know this video is about a quick and easy recipe but I’d always recommend inverting the sugar before fermenting when doing a hard seltzer. Makes for a cleaner final product.
this is the perfect recipe for my here and now. I recently learned about a drink called a 'Daisy' think of it like a carbonated Margarita that doesn't require tequila, yet it does call for seltzer. As my dog is named Daisy this will become my house default.
I'm planning on providing some low abv Kilju to my niece while she goes to University in my city. She can flavour it with anything she wants. And it will be free for her too. I think she will appreciate it 😊
I would say the delta you have between source and destination are about right, if there were a greater distance the extra suction at the source might disturb the lees more.
In another video, you mentioned that you use 28 grams per gallon (in the video "Natural Carbonation Explained), but here, you used 42 grams. Why the difference between this and the other video? When carbonating for my swingtops, I've used a bit more, at 32 grams since I've found a little more to make it a bit fizzier (and no bottle bombs yet!)
in this video, I figured out when you'd want to ferment wines under pressure. I've only ever seen it really done in beers, but I've been wondering what would be its use cases for that brewing method in wine. i believe this would be one such case
Speaking of watermelon wine, I just dumped two gallons yesterday after two weeks of anticipation. Used watermelon juice with a hint of lime from Brazil. Went dry and had a bad funky taste. Was no salvaging it at my basic level. Good luck with yours!
Whenever I make a wash I use hot water and make a syrup that is easy to pour and mixes faster with the water later. Easier than shaking the bejesus out of a carboy.
Bryan, love you guys… But c’mon….it ok to say the yeast “eats” the sugar to covert to CO2 and alcohol… I swear, when I was in my biochemistry classes, the prof said the same thing!!! 😉👍 Keep up the good work…I’ve lov watching you guys… Fell off from fermentation for awhile..,and wanted to try seltzer myself to see what was all about.., Thanx and have a WONDERFUL day!!! CC
Great timing - a few weeks ago, I was actually hoping you'd make a naturally fermented and carbed seltzer, so thanks!! Might have to squeeze in an end of summer brew.... After all, fall doesn't start until late September. Do you guys have any tips for choosing extracts? There seems to be so much on the market and can be intimidating.😅
Quick question. If I used wine yeast, do you think I would still need insurance yeast? It wouldn't have a higher ABV because there's only so much sugar to convert, or am I completely out to lunch on this. Thanks!!! Love your channel!!!
No. Cold crashing won't kill the yeast, just slow it down/make it go dormant. So as soon as it warms back up there is a risk fermentation will continue. The two ways i know of to stabilize your brew is with stabilization additives, or heat. If you heat your brew to 60 degrees you'll have killed all the yeast, at which point it will no longer ferment. If you let fermentation go all the way, and then add non-fermentable sugars to sweeten it'll be stable without heat or additives.
I started two separate gallons of peach wine 2 weeks ago. I used a wine yeast in one and an instant bread yeast in the other to see if I could tell the difference between them. The wine yeast gallon is chugging along nicely, consistent with the other wines I've made thus far. However, the instant bread yeast sprang to life within minutes and has been roaring for weeks without slowing. While the wine yeast is releasing a bubble every five seconds, the bread yeast is almost like a boil it's bubbling so quickly. Have you ever seen yeast behave this way? Should I try to stop it? If it's a good thing I'd rather not disturb it by measuring the SG.
First off, I love your channel. Second, I'm finally starting to make wine. Question, is wine shelf stable as is or does It need to pasteurized ? Thanks
This video fired up a long time desire for a project that I want to do. Maybe you can do a video like this in the future? I want to do two versions of a root beer.... one just a soda pop, naturally carbonated, the other a hard root beer. Are you up to doing something like that?
I've got 4 gallons of this about to be ready for bottling. I'm interested in doing a 'Mojito' style for a gallon of it. Do you think some peppermint tea and lime juice or rind concoction might work?
@@CitySteadingBrews Yes, I did watch that video after starting the current brew. Just wasn't sure if I could just do the 'after brew' flavoring approach like on this video by using some peppermint tea+lime in the bottles during final carbonation step from this video. Thanks! 🍻
Pasteurization is fairly simple and done correctly is very safe. In many dozens of brews pasteurized we had exactly one bottle break (it had a crack) and 7 bottle caps pop off. That's it.
What does your kilju/hard seltzer smell like? Mine had a funky smell. After carbon filtering, and pasteurization the smell was still there. The scent of the flavoring helped mask the odor from most people. Nobody got sick, but I still can't work up enough courage to drink it. Wife doesn't know why I brew/distill, when my critical nature won't let me enjoy it.
I'm not much on carbonation anyway(except in my beer) so I'm happy just using the extracts to flavor with, something I have been doing when making a drink at night. TRBOS, Spaddle.... what ever happened to the spoon of unusually large size? (jk). You all are a hoot!
Im just curious, i thought it is usually 1 ounce of sugar per gallon for carbonation, why did you add 1.5 ounces of sugar for carbonation? Not judging at all, im just curious for my own knowledge.
Could it be that the flavoring that was added actually acted as a stabilizing agent and effectively killed the yeast, and hence, the natural carbonation failed?
I want to make a 20% mead with some turbo yeast. It seems, when I search the web to try to do so, it's impossible to find a consistent amount of pounds of honey. Please help me find the amount of pounds that I would need for a one gallon must at 20%. Thank you.
First, you're not likely to get 20% with any yeast without a LOT of extra babysitting on the brew. But, if you insist on trying, the formula is 20% / 135= Starting OG, or 1.148. If you're using sugar, it adds .046 per pound in a gallon of must, so you need 3.2 lbs of sugar. Just FYI, it's likely to stall before getting to 20%. Also, it won't taste good at all, lol.
@@CitySteadingBrews I've heard people making it to 20% with sugar, but to get rid of the off flavor you need to use one of those clearing packets. It has the proper amount of nutrients and a strong yeast for distillers. Will there be a difference in weight with honey instead of sugar?
Ok no trying to sound argumentative but, (I know the but thing) when you added water up to the 1gal mark. You really didn't add 1gal of water. The sugar took up about 8-12oz of that space. Should you add a true gal of water for the numbers to work?
Please get some CBC-1 yeast. I've been recommending it to you for at least 2 years now. It's excellent for seltzers but it excel at bottle conditioning. The yeast cake is very compact and not fluffy, it stick to the bottom of the bottle. It also has a good tolerance to alcohol and other stressful conditions that might not work for other yeasts (especially in refermentation, where most yeasts will struggle when pitched for bottle carbonation). And if you buffer the pH with your Potassium Bicarbonate (a very tiny amount), you will get much better results.
@@CitySteadingBrews I'm also running into the same problems. 😆 It's been a while since I've brewed, this summer been too hot and humid here, I didn't want to risk it.
Eyedropper is totally one word. The word you’re looking for is metabolize. The yeast metabolize the sugars into energy that they use to live, as well as their byproducts alcohol and CO2.
I found it very confusing at the beginning of the video when the text popped up on screen, ''It's Finnish.'' Your videos are usually longer with more information, you didn't spell it right, and could have just used, ''The End." 🤪 🥸 Now that the dad joke is off my chest, I make sugar washes all the time, and they always go down to .990 (although mine are typically 10%abv). I have never tried it, but would those 10 points be enough for carbonation, do you think?
@@CitySteadingBrews I'm hearing ya. Lol. I cringe and wear a welding gauntlet when I remove bottles from the bomb shelter. The reason I ask was racking at 1.000 in the video. I would definitely expect another 10 points, and wasn't sure if maybe the abv would affect the final gravity, due to the ''lack of thinning of the solution with alcohol (the reason it can go below 1.000). I am new to the carbonation game, and a tad mistrustful of nature. lol.
If you've ever asked yourselves if you're entertaining, here's an answer. I've never brewed anything at home and don't really have any plans to anytime soon. But I still watch all of your videos. You're that entertaining.
LOL, thanks for that.
You ain’t lying !
I think passion always creates good content. I've been watching gardening channels without having a garden to do it in. Happy people doing the thing they enjoy is great. Sure, the size of audience will vary on the type of hobby, but when it comes to brewing, this is by far my favorite channel. Simple reality instead of fancy advertising shots and other BS.
Once you start, it becomes an obsession.
I think I´ll try this recipe. Looks interesting. Also a tip for measuring small volumes of liquids: instead of faffin about with eye droppers, go to your local pharmacy and get a syringe and needle. If you don't want to use a sharp needle, you can sometimes find blunt needles, or just any tube that will fit on the syringe. If you go with the tube method, use the plunger as your guide, not the level of the liquid.
Ehh, just used what we had handy and it was funnier.
Kilju is a great base for experimenting :)
It really is!
I truly enjoy your videos! You 2 are a trip! I love it when Dericka rolls her eyes rather than argue with Brian.
Please keep up the great work. Obviously people love you, I cant believe how many views you had already in 3 hours.
Thank You!
Thanks! Glad you enjoy the show.
I’ve made soo many amazing meads from watching both of your videos/guidances, thank you for making videos big fan been watching yall for a long time now
Love your show me and my brother have started home brewing because of you.
Happy to help!
man it is just so relaxing to watch these, especially knowing I ain't making that. It feels like I contributed to that seltzer.
New brewer here, and just wanna say you guys quickly became my go to source of learning. Very digestible content. First couple of meads tasted so good i didnt even bother letting them clear, now i got a mango mead, a hard cider, and some dark ale on the go. Havent had failure yet but I'm sure it'll happen eventually lol
Happy we could help.
I made ginger beer that sadly didn't carbonate. I used my granddaughters soda stream, worked a treat 😊
Loved the video.
There is a trick to filling the eye droppers. When submerged, squeeze and release the bulb two or three times.
i picked up a pack of screw caps to fit the 4 litre bottles, (black with a plastic dome seal), works great and i don't have to hold my thumb on the bung, plus helps keep my clean bottles clean
I've made something like this a couple of years ago. I made a 5-gal batch and kegged it plain; then everyone could make their favorite flavor by glass
There is a product on Amazon that will dispense things like sugar by squeezing it and the amount can be changed by changing a plastic insert inside it. I've started using that to dispense one teaspoon into 12 oz bottles fairly reliably. It's nice to me because I know it can't do more than that amount, though I do have to shake it some to ensure it's doing enough.
Another fun way I saw to do this is to put the whole gallon in a keg without the flavouring and either adding your carbonation sugars (and insurance yeast) into the keg or use forced carbonation. Then having an assortment of extracts available when you pour it by the glass. Works great for parties.
On another note, I know this video is about a quick and easy recipe but I’d always recommend inverting the sugar before fermenting when doing a hard seltzer. Makes for a cleaner final product.
Inverting sugar does nothing according to the science. I researched it 😀👍
The party thing is cool though, certainly!
Happy anniversary! Happy anniversary! Haaaappy Aaaaanivery‼️
Eyedropper ... naturally. Very interesting video tbh. Kind of a starter homebrew kind of video. A 'Surrogate' for flavor of choice
this is the perfect recipe for my here and now. I recently learned about a drink called a 'Daisy' think of it like a carbonated Margarita that doesn't require tequila, yet it does call for seltzer. As my dog is named Daisy this will become my house default.
I'm planning on providing some low abv Kilju to my niece while she goes to University in my city.
She can flavour it with anything she wants.
And it will be free for her too.
I think she will appreciate it 😊
Awesome video! I'm trying this next! Thanks 👍
I would say the delta you have between source and destination are about right, if there were a greater distance the extra suction at the source might disturb the lees more.
Close enough is actually... always close enough.
In another video, you mentioned that you use 28 grams per gallon (in the video "Natural Carbonation Explained), but here, you used 42 grams. Why the difference between this and the other video? When carbonating for my swingtops, I've used a bit more, at 32 grams since I've found a little more to make it a bit fizzier (and no bottle bombs yet!)
We learned we prefer the amount of carbonation from more sugar. The amount is per gallon, the size of bottle has no bearing on it that way.
Drinkmate ftw. I´m just too lazy to bottle carbonate and I can carbonate later if I think I want some fizz.
in this video, I figured out when you'd want to ferment wines under pressure. I've only ever seen it really done in beers, but I've been wondering what would be its use cases for that brewing method in wine. i believe this would be one such case
Sure? I've tried it and it didn't really make much difference.
Speaking of watermelon wine, I just dumped two gallons yesterday after two weeks of anticipation. Used watermelon juice with a hint of lime from Brazil. Went dry and had a bad funky taste. Was no salvaging it at my basic level. Good luck with yours!
Sorry to hear that.
If I wanted to make this sweeter, would I just use a non-fermentable sweetener before adding the sugar for carbonation and bottling?
You can do that, sure.
Whenever I make a wash I use hot water and make a syrup that is easy to pour and mixes faster with the water later. Easier than shaking the bejesus out of a carboy.
Shaking gets oxygen into the must. It's quite important for yeast health.
Have you ever made wheat beer? I really like the Belgian whit beer recipes with orange peel and coriander.
We haven't yet, no.
Bryan, love you guys…
But c’mon….it ok to say the yeast “eats” the sugar to covert to CO2 and alcohol…
I swear, when I was in my biochemistry classes, the prof said the same thing!!!
😉👍
Keep up the good work…I’ve lov watching you guys…
Fell off from fermentation for awhile..,and wanted to try seltzer myself to see what was all about..,
Thanx and have a WONDERFUL day!!!
CC
I want to try this with Jack Rudy Classic Tonic Syrup. Make alcoholic tonic water and save money on gin while making it my G&T more powerful.
Where’s the pressure bottle and gage from? Killer video
ua-cam.com/video/_67Nep8cr_k/v-deo.htmlsi=pzxHAft9mMqGgV2D
Have you ever considered using other sugars in conjunction with honey in your meads? Say like molasses and maple syrup or a berry syrup
We have made videos doing that. ua-cam.com/video/6Z3Qdabmx7I/v-deo.htmlsi=zjfhSPFdk0msKue5
13:48 You're a genius
I read the thumbnail as “floored 5 ways!” 😂
You guys got the best recipes! Yall ever try S-05 yeast?
We used it for something, sorry I don't recall atm.
Great timing - a few weeks ago, I was actually hoping you'd make a naturally fermented and carbed seltzer, so thanks!! Might have to squeeze in an end of summer brew.... After all, fall doesn't start until late September. Do you guys have any tips for choosing extracts? There seems to be so much on the market and can be intimidating.😅
The ones we used are great. Links are in the description.
Quick question. If I used wine yeast, do you think I would still need insurance yeast? It wouldn't have a higher ABV because there's only so much sugar to convert, or am I completely out to lunch on this.
Thanks!!!
Love your channel!!!
Yes since much of the yeast is removed by that point.
@@CitySteadingBrews Excellent. I'll do that then.
Thanks for the reply!!!
Ghostbusters ref.... yay!
Could you do lime juice when bottling instead of extract? Or would that cause issues
Sure.
Please allow me one more question. If I cold crash to stop fermentation, and my wine is sweet, is it still shelf stable? Thanks again.
Cold crashing does NOT stop fermentation. So no. 👍
No. Cold crashing won't kill the yeast, just slow it down/make it go dormant. So as soon as it warms back up there is a risk fermentation will continue.
The two ways i know of to stabilize your brew is with stabilization additives, or heat. If you heat your brew to 60 degrees you'll have killed all the yeast, at which point it will no longer ferment.
If you let fermentation go all the way, and then add non-fermentable sugars to sweeten it'll be stable without heat or additives.
What's the methodology behind the 42 grams of sugar per gallon this time vs the 28 g/gal on the raspberry cider?
We found 1.5 oz or 42 grams makes for a better carbonation (if it carbonates!)
I started two separate gallons of peach wine 2 weeks ago. I used a wine yeast in one and an instant bread yeast in the other to see if I could tell the difference between them. The wine yeast gallon is chugging along nicely, consistent with the other wines I've made thus far. However, the instant bread yeast sprang to life within minutes and has been roaring for weeks without slowing. While the wine yeast is releasing a bubble every five seconds, the bread yeast is almost like a boil it's bubbling so quickly. Have you ever seen yeast behave this way? Should I try to stop it? If it's a good thing I'd rather not disturb it by measuring the SG.
I wouldn't stop it at all. Let it finish!
@@CitySteadingBrews Thank you!
First off, I love your channel. Second, I'm finally starting to make wine. Question, is wine shelf stable as is or does It need to pasteurized ? Thanks
The only reason to pasteurize is if say it goes dry and you sweeten it. It's only to prevent fermentation. We keep our brews at room temp no problem.
@@CitySteadingBrews thanks so much.
This video fired up a long time desire for a project that I want to do. Maybe you can do a video like this in the future? I want to do two versions of a root beer.... one just a soda pop, naturally carbonated, the other a hard root beer. Are you up to doing something like that?
Maybe!
By the way, we fermented root beer: ua-cam.com/video/9Rc1oP7ZqRo/v-deo.htmlsi=lKwxdSNpPEfXeG4d
@@CitySteadingBrews Ah yes! I remember that one! sad that there was an issue with the insurance on that one.
They sell relatively cheep pipettes on Amazon that would work better than your eyedropper. Most are graduated as well.
Are we not pasturizing because of the swing top bottles? I feel like I missed something 😕
You only pasteurize to stop fermentation. Carbonating is a small controlled fermentation so we want that to happen.
Yes, but do we not still pasteurize once we've reached the desired psi?
I probably missed it, but how does this not restart fermentation when you added the sugar for the carbonation? Isn't the yeast still alive?
The carbonation IS fermentation. Just very small and controlled. When the sugar runs out... it stops.
@@CitySteadingBrews awesome. Thanks for the info.
So, you guys made a better ZIMA? Cool. :) As always, thank you for your work.
Ehh... Zina is pretty flavorless, the extracts really add a ton of flavor, lol.
@@CitySteadingBrews It can be difficult for me to express humor through text. I, I love you...
@benway23 😀👍
That's exactly what I think of White Claw. Flavored Zima.
Graduated Pipette!
I've got 4 gallons of this about to be ready for bottling. I'm interested in doing a 'Mojito' style for a gallon of it. Do you think some peppermint tea and lime juice or rind concoction might work?
We made a mojito kilju: ua-cam.com/video/_ONh1xThs3k/v-deo.htmlsi=0G8bJvDLBOycsrBl
@@CitySteadingBrews Yes, I did watch that video after starting the current brew. Just wasn't sure if I could just do the 'after brew' flavoring approach like on this video by using some peppermint tea+lime in the bottles during final carbonation step from this video. Thanks! 🍻
You can do nearly anything. Will there be differences? Possibly. Some cannot be predicted without trying them.
Have you ever had any issues with explosions from back sweetening if you pasteurized?
We have popped a few bottle caps but never had a bottle break.
@@CitySteadingBrews thank you, I've been somewhat paranoid about it
Pasteurization is fairly simple and done correctly is very safe. In many dozens of brews pasteurized we had exactly one bottle break (it had a crack) and 7 bottle caps pop off. That's it.
When I saw the giant bag of sugar kilju was the first thing that popped in my head... Lol
What does your kilju/hard seltzer smell like? Mine had a funky smell. After carbon filtering, and pasteurization the smell was still there. The scent of the flavoring helped mask the odor from most people. Nobody got sick, but I still can't work up enough courage to drink it. Wife doesn't know why I brew/distill, when my critical nature won't let me enjoy it.
Ours has no smell really. Just faint alcohol. Sounds like sulfur maybe on yours? That normally ages away.
I'm not much on carbonation anyway(except in my beer) so I'm happy just using the extracts to flavor with, something I have been doing when making a drink at night. TRBOS, Spaddle.... what ever happened to the spoon of unusually large size? (jk).
You all are a hoot!
Would an extract with sunflower oil be ok to use?
Not sure... oils can go rancid so I might not use that.
@@CitySteadingBrewsThank you.
Can you use bread yeast for this recipe?
Sure.
Im just curious, i thought it is usually 1 ounce of sugar per gallon for carbonation, why did you add 1.5 ounces of sugar for carbonation? Not judging at all, im just curious for my own knowledge.
We found 1.5 ounces gave a better result.
@@CitySteadingBrews Thank you for the reply!
Chem san is the same in the uk
Oh is it? Good to know!
How much starsan do you burn through per year?
Maybe one of those 32 ounce bottles in 9-10 months or so.
Do you buy fast rack jugs?
Nope.
Apparently in the ye olden days they put a raisin in each bottle to carbonate beer
I haven't heard that's why. Normally it was for luck or something.
great video as usual! can you make some of this, but, fortified? it would be great!! greetings from Mexico!
You can if you want to but that defeats the point of a hard seltzer. May as well just add more sugar and ferment it to higher alcohol.
No mention of the spaddle?
If we did it all the time it would get boring!
@@CitySteadingBrews 🤣
Could it be that the flavoring that was added actually acted as a stabilizing agent and effectively killed the yeast, and hence, the natural carbonation failed?
Highly doubtful.
lol.. what? no scoring...lol gonna try this
My new nickname is Yeast Mouth!
Y’all realize that they make small graduated cylinders for measuring stuff like flavorings right?
We didn't have one 🤷♂️
I've been watching these guys for a few years now and have come to the following conclusion: I Want to Party with Them!! (and pet their cats, too...)
Lol
Eyedropper!
I want to make a 20% mead with some turbo yeast. It seems, when I search the web to try to do so, it's impossible to find a consistent amount of pounds of honey. Please help me find the amount of pounds that I would need for a one gallon must at 20%. Thank you.
First, you're not likely to get 20% with any yeast without a LOT of extra babysitting on the brew.
But, if you insist on trying, the formula is 20% / 135= Starting OG, or 1.148. If you're using sugar, it adds .046 per pound in a gallon of must, so you need 3.2 lbs of sugar.
Just FYI, it's likely to stall before getting to 20%.
Also, it won't taste good at all, lol.
@@CitySteadingBrews I've heard people making it to 20% with sugar, but to get rid of the off flavor you need to use one of those clearing packets. It has the proper amount of nutrients and a strong yeast for distillers. Will there be a difference in weight with honey instead of sugar?
Clearing agents don't remove off flavors. They clear it. Honey is different, yes. it's .035 per pound in a gallon of must.
Ok no trying to sound argumentative but, (I know the but thing) when you added water up to the 1gal mark. You really didn't add 1gal of water. The sugar took up about 8-12oz of that space. Should you add a true gal of water for the numbers to work?
Nope. The way it works is a pound of sugar IN a gallon of must is about 1.046 sg. The actual volume of sugar isn't much in solution.
@@CitySteadingBrews ty
Please get some CBC-1 yeast.
I've been recommending it to you for at least 2 years now.
It's excellent for seltzers but it excel at bottle conditioning.
The yeast cake is very compact and not fluffy, it stick to the bottom of the bottle.
It also has a good tolerance to alcohol and other stressful conditions that might not work for other yeasts (especially in refermentation, where most yeasts will struggle when pitched for bottle carbonation).
And if you buffer the pH with your Potassium Bicarbonate (a very tiny amount), you will get much better results.
Also, for seltzers, acid blend work great to finish the balance of the flavors. It makes your fruits flavoring taste really bright!
We have stacks of yeast that we haven't used sitting in the fridge!
@@CitySteadingBrews I'm also running into the same problems. 😆 It's been a while since I've brewed, this summer been too hot and humid here, I didn't want to risk it.
Eye dropper, or eyedropper, or eye_dropper, or eye-dropper?
The second I think?
Eyedropper
Eyedropper Madness. Citrus and watermelon maybe to slow the rot.
Eyedropper is totally one word. The word you’re looking for is metabolize. The yeast metabolize the sugars into energy that they use to live, as well as their byproducts alcohol and CO2.
All life is a chemical conversion process, yeasts use similar cellular processes as humans
Pickle Mead
Nope. Vinegar is not a good thing to add to fermentation.
@@CitySteadingBrews without vinegar. Just the seasoning?
@@antoniobahler5221 You could try.... it's just a few herbs and spices at that point, not sure it would taste like a pickle though.
@@CitySteadingBrews lol just a thought.
YEAST CAN'T READ AND THEY DON'T HAVE MOUTHS! ;)
Derica in the splash zone-“Maybe it’s a spritzer” 😂 You guys just crack me up. Thanks for this recipe. I really want to give this a try. 🫧
I found it very confusing at the beginning of the video when the text popped up on screen, ''It's Finnish.'' Your videos are usually longer with more information, you didn't spell it right, and could have just used, ''The End." 🤪 🥸 Now that the dad joke is off my chest, I make sugar washes all the time, and they always go down to .990 (although mine are typically 10%abv). I have never tried it, but would those 10 points be enough for carbonation, do you think?
Maybe? I don't really think it's a great idea to bottle early though.
@@CitySteadingBrews I'm hearing ya. Lol. I cringe and wear a welding gauntlet when I remove bottles from the bomb shelter. The reason I ask was racking at 1.000 in the video. I would definitely expect another 10 points, and wasn't sure if maybe the abv would affect the final gravity, due to the ''lack of thinning of the solution with alcohol (the reason it can go below 1.000). I am new to the carbonation game, and a tad mistrustful of nature. lol.
They won't always go to .990. Best to let things finish and adjust afterward.