How We Used 21 Pounds of Grapes to Make Wine!
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- Опубліковано 2 жов 2024
- Table Grape Wine Recipe. We used 21 pounds of table grapes from Costco to make wine. No added sugar, no honey, nothing. Just grapes! So, how did it go? There are those who would say you cannot make wine from table grapes. To them I say.... those who say a thing cannot be done need to get out of the way of those doing the thing!
Ingredients:
21 pounds of Costco Grapes
2 grams Fermaid O: amzn.to/3o40yq2
1 Packet Premier Cote des Blancs: amzn.to/3ATjsHF
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I have been making wine for many years from local muscadine grapes. I only smash the grapes and I don’t worry if some stems and leaves end up in there. That adds tannins
Do you keep the skins, seeds and all in the ferment or squeeze juice out and only ferment juice, please and thank you. I feel everyone does this differently lol.
@@hbg8683 for red grapes you should keep the skins for color and grapes add tannins so that is also kept for at least a week
@@dbizi440 Thank you Soo Very much. I figure if I can make muskadine grape vinegar I can make grape wine 😁😁😁🌷🌷🌷🌷
Depending on whether or not you want white or red wine, keeping the stems and skins is the main difference.
I had a similar result. Very "grapey" :-)
I have been watching you guys for more that a year now. I finally started my own plain honey mead! I started it 5-13-23. I really appreciate all the care and effort you put into all of your videos giving such clear instruction. I hope this one turns out well.
Glad we could help!
The foam in the juice made me chuckle. I’m not certain but I seem to remember someone working in the industrial food preparation field (with a doctorate in biochemistry) telling me a lot of the proteins, pectins etc get activated (?) by the centrifugal action and mixed with air, therefore getting largely caught in the foam. I did notice when tasting the foam of a lot of freshly extracted juices that it tends to be more bitter, probably because it also contains a lot of skin and fiber particulates.
One thing I do know for certain: different juice extraction method = different flavour. I’ve tried steam extraction, squeezing and juicer extraction. All wildly different.
Even though you did get the skins out, I’m thinking you probably did get some tannins from the skin because it stands to reason that the juicer did destroy the grape skin cell walls as well (hence some colour transfer as well) and it must have had some influence on your end product.
I’m extremely curious about the 1-year and 2-year tastings of this one… and wish you’d oaked some of this wine. Maybe some other time, of you’re ever willing to go through the work and the mess again!
Aldi's has 750ml bottles of sparkling French lemonade in *really good* swing top bottles for $1.99. They're seasonal during the summer and this year I picked up a whole dozen.
The labels and adhesive peel and wipe off after a 24 hour soak in a bucket of tap water, and they look gorgeous filled with just about any wine.
Yup, that's where we get most of ours :)
Thank you for that bit of info
Wish I had gotten more this summer, because now in late September I'm missing them!
never heard of that. wish we had it here in utah
Oh my gosh, I have a handful of those bottles, but from the Strawberry Basil French soda I absolutely love! I want to get more!
Lmao. I did a potato mash once and once morning walked in to mash potato and yeast dripping from the ceiling that shot thro the airlock.....
I thought this may have been in Ur future.... Lucky man
You look good Brian, glad that you are taking care of yourself, I was pre diabetic with high blood pressure, cut the carbs like a madman and my doctor is impressed, keep it up.
Cutting carbs doesn’t really solve the underlying issue. I cut back on fats, eliminated meat and dairy and eat all the carbs I want. Grains, beans, pasta. I tried the keto diet and low carb diets and found out through research they shorten lifespans then I switched to this and my health drastically improved.
I'm curious. Have you ever though of doing an acerglyn using bourbon barrel aged maple syrup? Seems like that'd be down your alley if the bourbon hints come through.
Also, a little trick I use. I've actually done 3 5 gallon runs using one pack of yeast before. I squeeze the fruit, usually muscadines, and put the solids in with the juice. I add the yeast and any sugar and water necessary to cover the solids. I just stir it for about 6 days. Then I separate the juice and put the the fermenter. I'll get about 3/4 the amount of fruit for the next run and top it off with the yeasty solids from the previous run plus any juice that settled out. Just repeat. I've had some say the later runs are better than the first.
Short hair Brian is a million times better than long hair Brain, srry Brain and Derica. Love the wine vid! thx for the instuctions!
Can’t do it now but when I retire a short stylish ponytail is something I will try.
That was awesome guys. I’m glad you guys are experimenting more with grapes. I feel this wine will be excellent in 1 year
I think so too! Thanks for watching!
It just makes me wonder what cotton candy grape wine would taste like! Loved this video 😊
I was thinking the same thing!!
Those are soooo good!!! I was thinking about this too. Some in my fridge right now.
Oh I've wondered that too, I would love to find out!
When they come into season we plan on making something.
@@CitySteadingBrewsI’ve 15 pounds of cotton candy grapes in my freezer right now. Which is why I am here right more. Researching the making of wine. Wish me luck
The color reminds me of a good Georgian amber wine. I started brewing on table grapes because I didn't have access to Black Hamburg but hated it and didn't give it much of a chance with a full secondary. Based on your method and tasting 'notes', this motivates me to try it again now that I find myself again without access to any other alternatives for wine other than white grapes.
When I'm making grape wine, I cook them down by half. That way, 20 lbs becomes 10 in concentrate.😃
@@julietardos5044
You MAY have to adjust the sugar. If a wine grape is 4 times sweeter than you table grape, and you only reduced your table grape by half, for example...
Love the videos guys! I'm waiting on some supplies to start my journey! This one looks great!
"Yeast is yeast is yeast." - Derica, 7/17/2022
This nugget of wisdom could be applied to so many thing... like people. :D
Yall are in Florida if I recall correctly. You should try and get ahold of some Muscadine grapes. I've heard they turn out a really nice wine.
Haven’t checked in for a while - just wanted to congratulate you on the superb video quality 👍🏻
Thanks!
36:42 I wanted to buy bottles online, they cost about $15 each, PLUS the shipping and tax. Went to my local store, exact same bottle for $10, no shipping. Sometimes on sale for $8. Comes with a free sparkling lemonade too, I just gotta put in some elbow grease to clean off the label 🤣🤣🤣 Now that's all I use for my bottling purposes. Cheapest way to do it, and my bottles all match, which matters to me 😅
Really happy to see this video. I acquired a 5 gallon bucket of both concord and Niagara grapes and I hand juiced them. I noticed my fermentation had a milky appearance glad to know it’s normal thanks.
Happy to help! :D
You make me smile ,with your sticky hands . I have the same issue. And 4 grape vines growing.
Im just trying to understand why 2 people disliked this video...
I saw a video on YouRube at one point where someone used table grapes, but they did some research and found a varietal of grape that both was sold as a table grape and used as a wine grape. I’m not sure on the specifics, but they are out there.
I’ve seen some Muscat grapes in a specialty grocery store before.
As far as I know concords are like this. I have 2 of them in my yard and a Frontenac Gris, that can be a table grape. However the Gris was bred for wine.
Great video. I need to plan an afternoon to this one. Just need a good industrial juicer. 😉 Given the variability of the sweetness of grapes at Costco (or any other store), it seems that a lot of the success is based upon the day you get the grapes. Am I the only one who will pluck a grape out of the container to taste test before I commit to 21 buying pounds? 😁
Why did Derica doing a shot from that graduated cylinder give me such joy. I may have a problem. Lol
LOL! I thought I was going to get in trouble for doing that. ;) It went right in the sanitizer afterwards.
I believe you mentioned you had used all of the grapes for this wine, but if you did have any grapes left over. This wine would go well with a plant base apple orchard chicken salad romaine lettuce wraps. That was a lot of work y'all had to do to process the table grapes to make this batch of wine, but thankfully y'all did not decide to use those tiny champagne grapes using the same method used in this video. Maybe not the best or ideal and definitely not the lightest method of brewing, but that's when the food grade plastic 5 gallon bucket comes in handy. When using 20 plus pounds of fresh whole grapes. I had help my grandfather make wine from the scuppernong grapes he grow once. Crushing the grapes with something like a potato masher by hand in small batches before adding it to the 5 gallon bucket.
Would using fresh juice like this one that has quite a bit of sediment affect the gravity of the liquid? I've often wondered if those suspended particles at the start of the brewing process would overstate the OG.
Not really unless it’s thick like soup. If the particles aren’t holding the hydrometer then the effect is minimal.
I got so excited when i saw a new upload. Love the hair cut!
Can you make wine out of the cotton candy grapes?
I heard a guy did it from one of the other brewtube channels.
It's on "The List"
Having made this, I describe it as a country wine made from grapes. As in, when you drink strawberry wine you want to taste strawberrys. This is actual grape wine. Also, if you carbonate this and treat it much as a cider it really takes it up to an 11.
That this wine came out 7-8 if amazing! Here in California, Rosé that has strawberry flavors often is Grenache or Sangiovese based. The color looks great. Of course you know, the acidity stimulates your appetite. Brian, your hair cut looks great and now we get to watch it grow out😅
OAK IT!!!
I am making 2.5 gallons of everything, and aging one gallon with oaks and another without oaks, sometimes I use two types of oaks, I love the results, I am aging two gallons of Viking blod, one without oaks, and another without it, I'm waiting for the results.
Didn't want to try oaking with some amburana?
Best thing I’ve ever made was a payment with a mix of fresh grapes (even including stems) and Welch’s
I have often thought about trying this. We have only used muscodine, concord and scuppernong.
Seeing the wine level go down in the fermentor but not seeing it in the auto siphon was kinda wierd, I was waiting for Derica to say "It’s not flowing" until I saw the level go down
I noticed that the liquid in the airlock changed colours completely after letting sit at first. Was this because something different was added to the airlock or something else?
Brian has a bottle of scotch he doesn't particularly like, so they often use that.🙂
Yes, more than likely we had to change the airlock fluid and used a commercial Scotch that Bri doesn't like to refill it.
lol. the stickiness tho. the struggle is real.
Unrelated but was looking for Brian's pizza dough recipe. Its the best sadly i never wrote it down and the video is gone😭. Could you please help a brew sister out? Much love to yous!
It’s on our cooking channel. Easy Delicious No Knead Homemade Pizza Dough Recipe
ua-cam.com/video/Y348IcBILBU/v-deo.html
Does it work out better value to use the fresh grapes compared to juice, I struggle to get Welch's grape juice for a cheap price now. Have a homegrown raspberry and rhubarb wine 4 days old so far
I suppose it depends greatly on the cost of grapes vs juice in your particular area.
Probably great pre fermentation aeration
You can freeze grapes ......my daughter actually liked them better when they were frozen! lol. Just a thought...lol. You can use them for a sweet wine as well? I'm not a fan of dry wines....I like more of a middle of the road wine. lol. Not too dry..not too sweet! lol Does the yeast you use ...help determine which way the wine goes..as far as taste/dry-sweet?
The yeast and the amount of fermentable sugars is what determines if the brew is sweet or dry. You can always allow a brew to go dry then back sweeten to your desired sweetness level and then pasteurize if necessary.
you should use the pomace to make a piquette
Have y'all ever done a watermelon wine? I've never seen it on the channel and I'm working on one myself. I would be really interested in seeing what y'all come up with. Long-time subscriber and Brewer first time commenter.!
Watermelon is one of the fruits that just loses so much flavor anytime you try to do something to it. I've tried watermelon sodas and kombuchas and they turn clear and they lose a lot of their watermelon essence. I am very curious how it will turn out.
We have yet to try one due to all the reasons mentioned. I can add it to "The List"
Great video guys, I'm liking the format going from start to bottling. I have a yeast question. You have said in this video and a few others that all yeasts are "saccharromyces cerevisiae" but I have a Cider yeast M02 from Mangrove Jack's that is "saccharromyces bayanus". I am confused, is the "saccharromyces bayanus" a substrain of "saccharromyces cerevisiae" or in fact a different type of yeast?
Apparently bayanus is also used for fermentation though not as widely as cerivisiae
In yeasts species aren't as sharply divided as in animals, bayanus is a mix much like a mule is. The Saccharomyces family has other members that are important for brewing, such as pastorianus for lagers.
I feel the pain on using the whole fruit. I make a mean blackberry wine but damn is it messy!
So good, yet so annoying! LOL
Really curious how those grapes that taste like cotton candy would turn out if you made this wine from them.
Can you make a wine out of oj
You can but some aren't fond of fermented orange.
It's me. I'm special viewers.
Wonderful video! I’m relatively new to home brewing scene, my brother got me interested in it recently, you two are incredible entertaining and informative! Thank you!
Thanks for watching!
Great vid. Although I didn't get the notification this time... Also, nice haircut Bri. Must be the summer cut 😛
It’s the “got tired of hair in my face” cut.
@@CitySteadingBrews I can relate. I'm keeping mine tired back more lately too. The heat has been unbearable.
Really enjoyed this one, now get creative with it, you got my gears rolling.
Oh no! Brian... Your hair!!!! 😂
Love you guys!
Please answer my question that I posted on the 4 year Viking Blood video.
Thanks
If this one is just grape juice, could it be considered a grape cider?
Cider is generally lower abv. By strictest definition this is wine as some would say cider must be apples and wine must be grapes. Looser interpretations today would really just say under around 8% abv can be called cider and above that is usually called wine.
Welsh grape juice does exist anymore. red grapes sell for about 5$ a pound here.
there is no frozen apple juice concentrate at the super market either. something is up.
im so glad i got myself some concord vines a decade ago.
@@Murlockingqc we used to have welch juice year long here, there is no jam either.
ive looked it up and they lost a lawsuit in California and there was a full recall. they have removed the sticker for Welch juice and redone the layout. they dont plan to have it in the near future.
@@Murlockingqc i doubt i can give you a link, YT prevents it, its quite recent the settlement occured a few weeks ago, it should be easily browsed.
i found grape juice concentrate on amazon, its quite expensive.
im definetly planning to make a lot of concord vine clones and treat them like wine vines. the Globalists will leave us no choices. i refuse to drink stuff with potassium sorbate and potassium metabisulfites.
i also have apples trees and black currants.
That was the most muppety "red bucket of sanitization" hand shakes, I have ever seen, BRAVO! Vunderbar!
wooooo extra crazy :)
Great video, gives me so many ideas. I made a batch and used my small Ninja juicer, not much foam created and the seeds were removed nicely leaving lots of pulp. I made another batch where I used my Cuisinart Smart Stick 300 Watts and just broke up the grapes to very small pieces leaving the seeds. Both batches came out awesome. I have a batch fermenting now where I used store bought black grapes that were on sale and added fruit from my garden - blueberries, strawberries, tart cherries and wild blackberries. It smells awesome can't wait for it to finish.
Holy Haircut Batman!
Thank you for the video! ☺ ♥
Thank you for watching!
Your booze wall has me found wanting
What? You don’t approve?
I wanted to let both of you know that i love watching your videos they are so entertaining.
Also since you used the juce from red grapes it will be a rosé style wine. If you had used juce from white grapes insted, that would have made white wine.
That's not how it works actually. The grape color isn't what determines wine. If you include the skins, it's red, if not, it's white. As we said in the video :)
@@CitySteadingBrews that's interesting i was under the impression that its the colour of the grape and inclusion or lack of grape skin determined the style of wine. Red wine was made from red grape and skin, Rosé was made from red grape juce orange/amber wine was made from white grapes with skin and white wine was just white grape juce.
You learn every day 😀.
@@positivenihilist8891 You have red wine and orange wine correct, but white wine has to do with lack of skin contact and rosé is partial skin contact. I thought that since the juice here was grinded up with the skins it would be considered a rosé, but I’m not a wine expert.
One thing I've done to help combat when fermentation gets a little too active is to have a paper towel folded over the top of the air lock and held firm, but not tightly with a rubber band. It just helps to catch those tiny drops that would go flying from bubbles at the top popping. Of course you still need something like the tray, or a bucket, etc to catch the bulk of it.
Personally I haven’t invested in air locks yet so I usually (the three times I have) wrap it in a towel with it’s loose cap
Yeah. I just slap a blowout tube on everything until the initial activity calms down. Most times it is unnecessary, but I'd rather have it and not need it than need it and not have it.
Liked your method of wine making. What would happen if I took a pile of grapes, chopped them in a blender, boil the blend to pastorize then pitch the yeast after it cools. I would filter with just a colinder which would get me alot of sediment but racked it after 4 weeks. Just putting the idea out to save time in the beginning process, student of the industry. Thanks again
Sounds like you would make wine. ;)
Learn something new all the time. Salud.
Brian’s hair got all fancified.
Now do cotton candy grape wine
Oh man 😃😃
It's on "The List"
I like the idea to use the table grapes for wine. Thank you for testing. Your videos animated me to start brewing. After your start your mojito kilju I also made it. It was so delicious. And of course mead.
On my shelf is now a herbal wine made from Ricola herbal bonbons 😂😂 hopefully it will taste like Jägermeister.
I have the exactly the same juicer 😂😂
I used it in march for a Cyser with fresh apples
Awesome video! looking forward to attempt this. I always learn so much watching and following along with you guys. Is there any online site/forums you recommend by the way?
We actually have our own in the VIP club. Links for more information are in the description of every video.
I used darkest table grapes in my ginger and honey wine. It was colored about the same as your red wine.
I'm super late to the party, but for future juicing endeavors, if you're juicing for must and not for drinkin' juice, I'd HIGHLY recommend a "Johnny Apple Sauce Maker Model 250 Food Strainer" style food mill (plus the accessories pack, for the grape spiral and screen) - no foam, WELL juiced grapes, and easy to recover solids.
EXCELLENT TUTORIAL. IN A COUPLE OF DAYS, I'LL EMBARK ON THIS JOUNEY TOO😉👌. THANK YOUUUUUU!!!!!❤❤
This was put together on my birthday!
Aww! Happy belated birthday Glenn!
The people at Costco probably thought you were the people from their high-school math's problems. "If I have 70 watermelons....".
So, should we sanitize our sanitizer 😆?
Just kidding 👍
Congrats on another very informative video. I think my first attempt will be with strawberry preserves 😁👍
I cannot recommend using a blender for whole fruit. I work at a fruit stand with a fair amount that goes unsold, so I get a lot to play with for wines. Last fall, I spent an evening testing the blender method for several batches (melon, nectarine, cherry, etc). They all developed a thick cap that wouldn't allow gas to escape, clogged the airlocks, and blew out their stoppers. From here on out, I'm breaking out my antique wine press for whole fruits.
I just cold pressed juiced 8lbs of blackberries (produced 6 cups of thick juice) I boiled 6 cups of distilled water and cut the juice added a camdentablet and gave it 48 hours. Fingers crossed. I pitched the yeast in it today.
When I make your cheap red wine, I add a pound of grapes, whizzed up in the nutribullet, then rack off the skins after a week. The tannins from the skins add a huge amount of complexity to the finished product...
on the subject of yeast not being able to read..... my two gallons i mentioned before (both up to 4 pounds of honey now as i grew impatient) has been going a month or still so, and is still going. very slow fermentation, using lavlin 1118. only about 67 degrees in my fermentation station tho.
Your fermenter has a tap. Why are you using a siphon ??
Because I dislike the tap :)
I like the idea of cleaning them good, freezing them, and then fermenting them. You should get a great extraction still because the ice will break the cell walls down. And seems like way less trouble
Agreed!
A fast way to get grapes off the vine... Put them in a big bag, grab the stem, and shake vigorously. All the grapes come off.
How about blackberry grape? 1/3 blackberry 2/3 grape or something like that.
I am new to DIY mead and home brewing. I have my 1st. batch of mead going now about 10 days in. I noticed a fruit fly swimming in my air lock. I know you use alcohol or sanitizer water in you air lock but I thought of using about half of a cotton ball under the cap, dense enough not to let critters in but loose enough to let the gasses out. Your thoughts?
Thought I accidentally went to an old video when I saw Brian’s hair! Looks good man!
TRBOS jazz hands!!! Woot!
Hey I just wanted to thank both of you for all the videos. I’ve been on my third fermentation (experiment?) mead. 1st one exploded ahahaha 2nd one I didn’t make it strong enough. This third one im attempting to make a sparkling type wine cooler. Hopefully threw experiments and luck I can come up with a fruityish sparkling mead that takes less then a week from start till table… any help for this would be appreciated
I suggest watching some of our videos. It’s unlikely you will have anything in one week though.
@@CitySteadingBrews with out it tasting like straight yeast ? Hahaha
Well it's time too add grape wine in your backyard......more recipes 😂
Hey guys, you’re killing me here. There are now so many meads, ciders and now wines I want to make. Cheers guys 🇦🇺
If I have bits of grapes floating do I gently stir first few days, I have bubbles yay. Please and thank you 😁 I did not strain grapes used blender, added sugar.
Hello, i want to make a sweet fruity aroma wine with 8-10% max alcohol but all the wine yeast i found have higher alcohol tolerance so can you please help me and recommend me a dry yeast for this, thanks a million in advance
Love seeing you guys use Fermaid O in your newer ferments!
Awesome video. Been making wine because of your great videos. Love this format. Start to End. This is the formula/recipe I have been using based mostly on your videos that I use for most all my fruits and I grow a lot of different ones. Use this because it is easier than what you showed, love to hear your thoughts. Do this for my grapes (have about 5 varieties, some seeded, some not), blueberries, blackberries, pears, chai fruit, and should have muscadines this year. Put the fruit in zip lock bag (remove stems, or seed, or core) and freeze them a couple days to whatever. Then put the fruit in a brew bag, add the brew bag to some water, and boil for a couple minutes. Put all in a bucket. let cool and smash with a potatoes smasher, till it is mush. Take reading. Add white sugar or honey or brown sugar (depends on the flavor) till I get around 1.10. Add yeast, usually 71b, although I sometime use champagne yeast to get a little higher abv. Cover and let go. Daily pushing the brew bag down and degassing. Take and drain bag around 2 weeks. Take readings, usually get around 1.00 or lower in 2 or 3 weeks. then add sugar/honey or mix if I feel like it to 1.02. test again in a week or 2. keep adding sugar to 1.02 till it stops. Then rack off the lease. Sit again and bottle. The main idea is this has been easier than the Juicer, and all the other hard prep work. Just cleaning and dumping the brew bag. Taste good to me but would like to get better if I could. Any thoughts on why this process may have issues versus the harder process of juicing etc. BTW thank you again!!!
If it ain't broke, don't fix it. :D Sounds good to me. I don't think we will be using the juicer again, at least not for grapes. The freeze and crush method sounds like a better option.
Great video. I have a tangential question though. Growing up in UK, everyone my grandad knew made marrow rum, dandelion wine, and tea wine. Have you tried these?
@@Polydactyl_Pterodactyl I think it was just called rum as it was a great paint stripper. My grandad took his largest marrow of the season, filled with sugar and raisins, and let it brew. Not sure how long for, or what the ABV was
We made a Dandelion Mead: ua-cam.com/video/q_CTEIXvrxs/v-deo.html Tea Wine: ua-cam.com/video/SnuEjkMz93U/v-deo.html But no Marrow Rum.
Cheers. I'm new to the channel and haven't checked all previous vid YET
Hey I am making a mango paper mead but I'm going for a Mexican candy so I'm going to bye some of the spice they use but yall should try it out if it works it will be so good
a little oak just to bost tannins a touch but like a dark french oak chip for just a week maybe tops. Only reason I say a dark roast oak would be to lessen the woody notes. or a nice light toast cherry chips. very cool wine Idea I dig it. color is awesome. when it fully clears it will be killer.
The best bottle you can get are the welshes sparkeling non alcohalic wine fruit juice things they are 750 mill bottles and can be found at almost any food store and they only cost 3 dollers
I really enjoy the scratch to bottle style videos... I get draw into the process of it coming together and seeing what happens over time as well as how long and if I'm interested In a brew I have everything in 1 video to take notes on.
I know it's not for everyone but I hope you continue some of these videos
This is pretty much how we’re doing them now.
When you took your first reading on the hydrometer 9 days In at 0.994 why didn’t you rack then as it is fully dry?
Not sure I fully understood something you said here. Can raking too soon cause your brew to stall? If so is it because the lees contained the yeast doing the fermenting?
Holy juice
My wife and I just racked into secondary fermenters (we made two batches at once). That means I have twice as many questions...question 1, apparently the gallon jars we used for the primary were not 1 gallon, as the gallon carboys we racked to came far short of the shoulder of the carboy...so, we did not get close to the neck. How much head space is too much? When we swirled to degas, we got a lot of bubbles from the airlock, is it enough? Second questing has to do with tasting. We tasted a little from each batch (about 10 minutes apart) they tasted very different, even though they were the same recipe and they were sitting inches apart. We was wondering if tasting from the first batch messed with the tastbuds for our tasting 10 minutes later, or if the yeast in batch 2 decided to go on its own little journey. (More worried about the too much head space question).
The headroom most likely isn't much of an issue due to the amount of off gassing you described. If you are still concerned, you can always carefully add glass marbles or some other sanitizable material that will displace the volume. As far as the taste difference, either your guess is right and your palate acclimated to the brew making them taste different, or there are different ratios of ingredients in the two brews.