How Much Alcohol is in Mead, Wine, Cider and Beer
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- Опубліковано 13 тра 2024
- Homebrewer Explains Alcohol Calculation in Mead, Wine, Cider and Beer.
We get asked a lot about how much alcohol is in people's homemade wine mead, cider and beer. There's a lot of ways to calculate it, but, we found this to be the simplest!
Fermcalc: fermcalc.com/
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Thanks for the refresher, and it makes me smile to see a kitty cameo in the morning ❤
Bloody brilliant and very well described. I was listening to this in the car and I understood exactly what you were saying.
Awesome, happy to help.
You two are THE most patient people I've ever met/not met.
Lol!
I've seen a lot of homebrewing channels out there, but a lot of them generally speak to an experienced audience. You guys always tend to focus on the new/beginner homebrewers, and honestly that makes it great for someone like me. It's like having a basic class vs. an advanced class; and I'm most definitely NOT in the advanced class
Most people are beginners 😀. Not sure I would want an advanced class, tbh.
I have a request can u please do a butter beer ? I love what u guys do you have helped me tremendously in my journey cheers
ua-cam.com/video/c5gM16Iaz6k/v-deo.htmlsi=iCqav3iGLMMwKNGS
Hands down you’re the best home brew channel
Aww thank you.
New camera lens? Love the look! Have been brewing for a year now because of this channel, thanks for all the great info!
New camera, lighting, audio, etc. About a month ago.
Thanks for your videos. You two are really sympathic and I enjoy listening to you.
I started a fermentation for the first time last week and gradually worked my way into the topic.
Unfortunately, I didn't remember the first measurement and realized over the course of your videos that that was a bit stupid of me😂 But my yeast is still working hard and for me it's more fun to experiment than with the alcohol itself.
If you know your measurements for your recipe, you can get an estimate of the starting gravity. It's useful to know.
I remember the mesurements and used a table to read the theoretical sugar content. But because I used whole fruit for my "wine" and only weighed the total mass + sugar, the value is only partially accurate.
(Sorry if my english is not so well, i'm from germany and translate some sentences with google😋)
That works too. Fyi, your English is fine, I would have never known!
Thank you.
If you are reading the values from the hydrometer, do you read from the top or the boddom part from the concave?
@sammoe1208 from the miniscus, yup. Here's a video on reading a hydrometer: ua-cam.com/video/Y0KP0WYreic/v-deo.htmlsi=HVyqVZFw8LhFT-6N
Love this channel thank you. I'm making my second batch of mead and it's coming along nicely
Wonderful!
Great explanation!! Clear, precise and to the point. Thank you sooo much. It's always been my "weak suit" but you uncomplicated it & made it ez to understand. Cheers!!
Happy to help!
Love the Rascal cat!!!
Started your rasen honey mead recipe 2 weeks ago ..its getting their slowly but ime not rushing it..thanks very much
Cool! Congrats!
I just bottled some apple wine.
It tastes like the tears of joy from an angel.
I'd share the recipe, but I used apples from a private collection of experimental varieties and cultivars.
Seriously so good. light, and dry and sweet.
That was one of fifteen varieties I am grafting this season.
I like your channel.
?
@CitySteadingBrews ?
You edited your comment after I put the ? up. It originally cut off in the middle before you said private collection. :)
I'm impressed you'd read my comment before I'd finished writing it.
That is true dedication to your fans!
Having access to fresh fruit, I don't imagine I'd make wine from store bought juice. But I love that you do, and have learned more from your channel than many of the others!
Yalls videos are so helpful! Thanks for sharing your experience and knowledge!
I had an interesting thought at the store yesterday and need to ask.. is there a difference between yeast nutrients (for brewing) and nutrient yeast (from the cereal isle)? Because looking at the ingredients, they seem the same.
Yeast nutrients are a different thing altogether from nutritional yeast.
Noticed the apprentice in the background 😁😊😅❤
Thanks for the refresher, I'm still new to homebrewing.
Did you already do a video on calculating ABV when you fortify? (I know I've seen something on your channel)
Yes, two days ago: ua-cam.com/video/ERX7scF37Uo/v-deo.htmlsi=X1X_Cab8WKtu0C4K
@CitySteadingBrews thank you, I knew I had just seen it, but I was binge watching yesterday and couldn't remember 😅
Hey Brian, I was hoping you could help me with some ABV math/calculations:
I made a gallon bottle carbed hydromel (4.5ABV, 4oz erythritol). I didn’t like it and used some as mixers. I saw your video on fixing/blending brews and figured I could restart the hydromel into a full mead. I put the 76oz of hydromel with 2lbs of honey and topped the gallon with water. New original gravity was 1.080. It fermented to 1.004 (I’m assuming the extra gravity is erythritol from the hydromel).
So my question is: what would be the best formula to figure out the ABV?
It's quite a bit of math tbh. But... really all that could ferment is the honey so... I would simplify it and add your old abv to the "new" fermentation abv. So 10.2 + 4.5 for 14.7%. It's probably close enough.
Ime thinking of using screw cap wine bottles but corking them as dont have the caps .i read lots of different opinions on doing it , is this ok to do. Thank you
Depends on the bottles. Bottles made for corks are reinforced at that area where screw tops may not be.
I've done and do cork and screw top. Whatever the bar and wine bars happen to be tossing out 😊. But the flip top is a game changer!
I too Cork screw tops...just make sure you get the right size corks...the opening tends to be a bit bigger so size matters 😊
Beer bottles and caps.
Cheap and easy, and so classy.
Hello. I think a much more accurate method can be used, especially if you forgot to measure the initial density of the wort. I will distill the greater half of 100-200 ml of the obtained wine with a self-made mini-distillation device from a jar or bottle and somehow freeze silicone hose. It is important to dilute the resulting distillate as precisely as possible with distilled water to the amount of wine used for distillation, and after mixing it well we can measure it with a spiritometer or something else.
Totally illegal in most places. Also, absolute accuracy is just not needed. Still a lot of room for inaccuracy there, btw.
Is there a way to check the ABV of a spirit. At the end.
For example: someone gifts you a bottle of wine without the ABV known, can you figure it out without knowing the SG by using a hydrometer?
ua-cam.com/video/H_qQWHnIvy4/v-deo.htmlsi=hQEmJYcfCQkaEFdU
hey yall, i started a mixed berry melomel in the late hours of 4-28 with 3 lbs of honey and 3lbs of thawed mixed berries with k1-v1116. i took a reading in the late hours of 5-14 and my gravity was .994
im leaving for germany in about a week so i plan to check the reading the night before we leave and see if its the same as before, but i also planned on adding another 3lbs of in conditioning. would the amount of alcohol present prevent the need for swirling the jar during conditioning, or should i have my catsittter swirl that bad boy a little when he comes by? im aware there me be additional fermentation that could occur with the added sugar for the berries. thanks in advanced. yall helped me get so much more confident with brewing
You could leave it as is or add the honey, won't matter. However... 3 more pounds of honey is NOT going to ferment, this will be VERY sweet.
@@CitySteadingBrews im sorry not 3 lbs of honey 3lbs of thawed fruit
Oh... I would wait til you got home to add the fruit then.
@@CitySteadingBrews ok thank you!
Ok I have a question , I have a raspberry mead that has finished .(0.00) want to back sweeten to 0.20 , and then pasteurise and then add yeast and sugar to carbonate or will this give me off flavours ? I’m anit worried about killing everyone off just to start a new one if that makes sense
To avoid confusion... I think you mean it finished at 1.000? And you want to sweeten to 1.020. Also, to answer your question... that won't work, it will ferment all the sugars in it anyway. Killing the yeast doesn't stop the sugars from still being fermentable so when you add new yeast it will just ferment it all.
@@CitySteadingBrews ah feck it anyway , that makes sense , I’ll have to go with a non-fermentable sugar to back sweeten , thanks for the help guys
If missed step 1 is there a way to get an approximate ABV?
Only with accurate measurements of everything added.
Hello, what is the frequencies to de-gasing the mead during 1st fermentation? Once a week, or twice a week? And how long you need to swirl the mead?
Generally we just let them sit to degas, takes a few weeks to a couple months. Degassing manually could introduce oxygen if you're not careful.
@@CitySteadingBrews ow.. thank you
Like, of course.
However I have a question about the third part. You mentioned that some people use not 135 but some different number. But why? Where did these constants even come from?
They're just calculations.
Dont even need to watch this, but how can I resist?
LOL, thanks for watching!
I am brewing my own mead. I want it to be about 10% ABV. How much honey do I add to get that?
This video may help: ua-cam.com/video/6jP78Q-0iC8/v-deo.html
And this one: ua-cam.com/video/b2cZifVMF3w/v-deo.htmlsi=RB4zb6orzYrw9Ke5
What's your view on using apps to do the maths...I use a free one that gives a few different calcs depending on whether I want to work out abv, and gives fairly reliable measures for back sweetening, carbonation and gravity correction.
@@jamesgordon3650 they work great. We use Fermcalc pretty often. (It's linked in the description too)
@jamesgordon3650 thank you I never knew which ones were good to use.
@@CitySteadingBrews thank you.
It's my birthday today! 😁
Any ideas for starting a birthday mead?🐝
Happy Birthday! We have hundreds of recipes on our channel.
Hi, random question here but do you know if you could take a sugar free soft drink like cherry coke zero or something, add sugar and ferment it into a wine, yet retain some sweetness due to potentially non fermentable sweeteners? Allowing to skip pasturising.
It would retain all the sweetness it originally had due to non-fermentable sweeteners.