Dragon Breath Mead Racking and Backsweetening
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- Опубліковано 15 вер 2024
- Dragon Breath Mead Racking and Backsweetening. The time has come, the Dragon Breath Mead is ready, sort of. Well, it's ready to be racked off the lees, that's for sure. Things don't always go as planed and you get to see us recover from that too. Then, we taste it... then we backsweeten it. Overall, lots of information here for a racking mead video!
Part One of the Dragon Breath Mead Series: • How to Make Dragon Bre...
And Part 3! • Bottling the Dragon Br...
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Some links to items used in the Video:
The honey we use! city-steading.c...
* 1 gallon Carboy: amzn.to/2CygpVx
* Wide Mouth Carboy: amzn.to/2DiRTt7
* 1/2 gallon glass wide mouth jars: amzn.to/2Dju3NU
* Swing Top Bottles: amzn.to/2Dkafdq
* Airlock: amzn.to/2sBeoDw
* Self stirring cup: amzn.to/2W5e1in
* TRBOS (sanitization bucket): amzn.to/2VZpQGC
* Star San: amzn.to/2RTlqBX
* Cleaning Brushes: amzn.to/2DlGadt
* Hydrometer: amzn.to/2Dj8oWd
* Graduated Cylinder: amzn.to/2TYgmJO
* Baster: amzn.to/2DlIu4b
* Auto Siphon: amzn.to/2FIxAHl
* Bottling Wand: amzn.to/2Czor0q
* Degassing wand: amzn.to/2RXVMvO
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"Do you smell your airlock?"
THAT'S PERSONAL!
😁
Hi, love your show. I have a lots of ant and flys, that love the smell of my wines. I had a hell of a time keeping them out of my airlock. So,now. I use paper coffee filter to stop it. I take off the airlock cape put the filter on top. Put the cape back on. cut off the Excess paper and no more fly and ant problems. Co2 can get out and nothing can get in. Thanks I hope this helps.
I love Derica and her best Vana White actions... you guys make learning enjoyable. Thanx a bunch for all the info, I'm completely obsessed with your channels!!!
You caught me. I'm an airlock sniffer. I was smelling my airlocks on my newly fermenting meads just before I sat down to watch this video.
I kinda wanna go sniff mine.. but imma just leave it. I'll sniff again In a few weeks
I do smell my airlocks, glad I’m not the only one.
So glad I'm not the only one too 😊
Crisis averted i thought i might be weird.
That's awesome, we are all Airlock Sniffers..! Great video as always, keep up the good work!! 💪😎
Looking forward to part 3!!!
Guys I just wanna say thank you. You bring laughter as well as information to the table. Thanks for all you do!
Thanks for your videos!
I learned that humidity plays a big factor in the spiciness of peppers. The more dry the environment, the spicier it can be.
Well... our shouldn’t be spicy then! But, they are!
I love Derica's giggles!!
You guys inspire me to create my own Brews started my first one on New Year's Day thanks for all the information I look forward to tasting my first Brew keep up the nice work always look for watching the next video. And I smell airlock to LOL
I just started my own dragons breath a few days ago. I can't wait
Hey guyz! Great Video! I did that whole Jalapeno wine Capsincamille... It turned out really good here in Indiana.. It wasn't even hot.. I took the seeds out before firmentation... It tasted almost like a sugar-spinich wine..... IT WAS AWESOME!! But ya it had a very small amount of heat to it but I think the yeast ate up all the sugar and the heat.. so it turned out Perfect over here..
Thankz Guyz!. I still wanna try to make that Dandelion Wine like my grandfather made.. I haven''t done it yet.. But this spring? Look Out!.. It's happening!! Anyways! Thanks for the cool Videos & the Advice here! Love you guyz! -Me
I started a two gallon batch of this brew a month ago, except I used a habanero instead of jalapeno. I just racked it last night. Started at 1.092, finished at 1.004. initial tasting of it was not pleasing, (along with the smell, very morning after!) dry as a bone and the spice wasn't where I wanted. I accidently added too much honey in back sweetening...(thanks, vodka...🤣) to bring it up to 1.040. After the back sweeten...holy cow it was amazing. The sweet really brought out the spice in it. Of all of your brews that I have tried emulating, this one may be my favorite!
I am so glad you were able to bump up the flavor! Thanks for watching!
I really do recommend using the brew-in-bag-method when using solids. It just saves so much time and work when racking or if you just wanna get the solids out.
Keep up the good work!
Yeah... I know... I have them, I just.... ugh.... I'll give it a shot one of these days!
@@CitySteadingBrews there are smaller ones in nylon, perfect for those wide mouth carboys of yours :D
I love Brians rants :-)
you know the old saying, the heat in a pepper from a garden depends on the meanness of the gardener lol
i love your videos. they are so much entertaining, inspiring and educational. i made much variations of mead. greetings from bavaria/germany
16:26 "I love it when a plan comes together"
Sincerely
Hanibal Smith
I definitely smell the airlock during fermentation. Gives a quick impression of some of the aromas present in the brew.
I Use a micron tube filter inside the bucket and pitcher so then you filter out the chunky stuff get pure liquid.Then I am able to clip the siphon hose with a big office resistant clip to the top of the bucket, pitcher. Then I start with the siphon inside the micron filter in bucket or pitcher one for transfer /soft rack then once from pitcher to pitcher for filter, also good to siphon from pitcher to the bottles. I've also find less lease in my final product. These there relatively cheap on amazon.I also use the micron filter when I rack and it will pick out the end of life yeast some yeast makes it through but I'm able to acquire that little bit more with less lease at my final product. Just saying, if you like the sound of that, I feel its way better than the bags and I've only need to buy one micron filter or multiple with different sizes of micron filter mesh and overall sizes small to large. Lastly, these are hard hard to lose; as the bags they rip or wear out and can be lost or even thrown away.
Started this one a few weeks ago. Went for the standard carboy rather than the bucket and got some.. Overflowing issues due to pressuee 😅 fortunately draining it a bit worked wonders.
May have a bit less spicy brew in the end but hey! Learning!
I always find it interesting to see how much the fruit gets macerated during brews.
You should use red jalapeños. They are sweeter than when are green. I enjoy your videos. Greetings from Finland.
Thanks for your videos. I have been making traditional mead for a while now but decided to try your recipe's as well. Still have a few more weeks of primary fermentation on mine but looking forward to trying it. Cheers!
LOL!!! Nothing better than smelling ones own airlock. I do it all the time.
I have been successful in teaching my yeast to read, but the big problem has been getting them to take hydrometer readings.
“Hey, sniff my airlock.”
If I see an airlock I sniffs it lol
Hey just found this channel and to be honest I love how you teach with such passion. And I really respect that. Gonna be trying to make mead for the first time very soon and I can't wait!!
My daughter and me are chile addicts. Might have to make this... along with so many other meads and wines you posted videos on!
Jalapeños... you have my undivided attention
I don't know how they manage it, but I've watched four videos in a row, and each time Derica says "The Red Bucket of Sanitization" UA-cam cuts to an ad.
Yeah, YT says they find good spots for the ads where there is a natural break... I guess Trbos is a natural break.
I put a piece of dryer sheet between the cap and the airlock to keep unwanteds out
You may get some additional fermentation well beyond what the yeast information indicates. One method of fermenting to very high alcohol content, is doing what you are doing, adding some fermentables, and letting it go, then adding a little more, as the yeast becomes accustomed to the higher alcohol content, it will keep going.
We just did a series on step feeding.
I learned a lot from you guys. Keep it up
Love the videos keep them up
A cow a pig and chicken walked into A bar•b•que .... and standup so I can finish reading lol
The End.
I’ve been binge watching your shows for a couple of weeks now, as I gather all my equipment. Bezos loves me! I was thinking about avoiding the seeds from the jalapeños. When I cook, I do because I don’t like the heat. Would that thought process carry through with brewing too? Thank you for your videos. Great entertainment as well as educational. Cheers.
I always smell my airlocks. 😂 Always enjoy watching your videos.
You can clearly see how much he loves TRBOS, and putting in that edit.
I usually use a bucket for my primary and have used the smell from the airlock to tell if it is going. 71B loves fruit, especially apples, and I've seen it go as high as 16ish in a cyser. I have also seen 1118 stop around 15 before as well. Them yeasties like to break the rules :)
Love the rant! At least you didn't say those "spicy chicken" sandwiches are actually spicy...lol. On a more serious side, have you ever let them ripen to red they are supposed to get sweeter some reason. My peppers never get that far, I eat them too quickly.
We have let them go red a few times, not a lot of difference but a touch sweeter yeah.
Hell yea I smell my airlocks...lol. Every batch....no shame.
Glad to see I’m not the only one that huffs the smell from the airlocks hahaha
Maybe an episode on the fun shirts?
Ummm, so I am not the only airlock sniffer,,, Good to know.
Good morning Brian and Derica. Uncertain is part of the fun, don't teach the yeasty beasties to read.
Lol
Only thing I dont do is test the gravity. I dont care to know the percentage of alcohol. If it is 9 or 14 . I'm still gonna get drunk ;) other than that. I love and enjoy your vids. Keep up the great entertainment. Dean ..from Hamilton ON Canada .
The teading are helpful to onow when it’s finished too. Or, if it stalled, any issues reslly. I don’t care much about alcohol level either, but I do like to be able to olan for sweetness and other factors.
This would be AWESOME with Pueblo green chili's
i found that the yeast left behind in the solids removed are great for septic systems.
Makes sense.
The initial look resembled chili... Lol.
Hello. Not sure if anyone has asked this yet but I can’t find it. Do you by chance remember where you got the colander spoon type thing you used to remove the fruit?
Could it be that you had wild yeast from the pepper or fruit that has a higher alcohol tolerance? My husband and I did a jalapeno mead, and it went to 19.33% ABV, and we used Lalvin D-47. We checked it 3 times because we couldn't believe it came out that strong.
Wild yeast tends to be far lower than commercial yeast. It could happen, but it’s very unlikely.
Is it ok to use one habanero rather than the two jalapenos? I make habanero jelly and it's wonderful.
Adding a little vanilla extract tends to really bring out fruity flavors.
Subscribed!
I was just about to type "use the strainer to rack" but you were faster ;)
made mine.. in a 1 gal container. og was really high!(like the bottom of the hydrometer high) 7 days went by and reading is already 1.000! so i racked it and now i have a lot of headspace. i dont have a smaller container. Will it be ok to keep sitting with all the headspace?? (so far mine just smells like jalapenos lol)
71B gets to 15% for me all the time.
If you're not smelling your airlocks, you're doing it wrong dag nab it.
Ehh couple cups of honey and some ground berries it'll be fine. Nice video guys
for all the airlock sniffers - 9:58
OCFA... 17 now? Only 83 left......
5 USD a pound is expensive. I pay 3,5 CAD from a local apiary, here in Quebec.
Prices vary by area I am sure. In our area what I pay is considered cheap.
It was not me it was the Airlock!
Did you 'sanitise' the fruit? Higher than expected ABV may be due to 'other' yeast (with higher tolerance) introduced with fruit??
No, we don't sanitize fruit, and nope... more yeast won't give more alcohol. Wild yeast won't be anything close to the tolerance of most commercial yeasts.
I do smell the airlock.
Lol I was thinking about hot peppers in one today. But nah... kinda scared to add hot stuff to my booze
Well... at least you are not a bung hole sniffer. :D Know what is worse... sniffing my hands when I come out of the bathroom... I make my own soaps. :D So what did you do with the extra that was over the gallon? A mason jar with a airlock? (I have a few tattlers with holes in them and grommets for just such a occasion.
There was no extra.
when will we see a Japanese mead with koji ???? samurai mead =0)
10:52 TURBOS reaction. In this episode, resignment.
I smell my airlock alot haha
I have just been binge watching all your videos. They are great. I have a question. What are your thoughts on doing a mead in a ceramic fermentation vessel with an airlock? Thanks!
Ceramic is fine, so long as there's no lead in it. Many older vessels will have lead.
Do you awesome folks have a easy way of removing labels. I know the elbow grease method works a charm however i feel you may know a different technique
Soak and scrape... we do soak in sanitizer water.
but it's a dry heat.
I smell my air locks too! Hahahah
I have never sniffed an airlock....I will probably start now. = P
I smell my airlock!
Shhh don't tell anyone.
Home grown jalapeños are so much hotter than store bought ones!
Agreed!
Don't think it was mentioned in the video but hold long from initial to this video did it sit with the fruit/jalapenos in it before racking?
About a month.
I think it’s normal to smell the airlock!
Brian, you've been talking about shaking up your brows as they ferment. Did you use that technique on this one? I have my berrys thawing right now. Thanks for the videos. Hi Derica..
I did!
@@CitySteadingBrews brews not brews. Lol
Just a thought, have you ever taken that fruit, added a little sweetness to it and made a jam out of it?
@@jbafternoonpiper404 no, but you could I would think.
Two Things
First: no link for the honey?
Second: I have a capsimel going that I messed up with 5 Pickled Jalapenos. it's going SLOW, but It IS fermenting! I'm two months in, and I'm going to let it sit another month before I rack and test it with my hydroppiter (Hydrometer). just checked it, and I've still got tiny bubbles going on through out the brew.
Pickled jalapeno? Umm.... I don't recommend that. Vinegar is your enemy in brewing.
And I added both a card and a link to the honey.
@@CitySteadingBrews thank you!
How long can you let this sit? 3-6months a year? I was thinking if doing this for a Christmas gift.
Easily that long. I might not bottle til Christmas.
"A cow, a pig, and a chicken walk into a bar-b-q..." OK, are you ever going to stand up so we can see what the pitmaster says?
The End.
@@CitySteadingBrews Thank you. Now I can get on with the rest of my life 8-)
I am an airlock sniffer as well...
"Yeast can't read" lmao
I would really like to taste this...
For some reason mine is not taking off gravity reading of 1.108 using D47 But where I do my primary it is only 59° How could I get it to start I’ve been Lightly shaking it every two days it’s only been going for about 6 days any help is needed love ur videos I enjoy watching them and learning
You sure it’s not just a bad seal on the fermenter?
Yes that might be it’s in a bucket so do you think it could just be the bad seal
@@nathanjohnson4382 Could be. Try cracking the lid and see if you see bubble in the must or if there's that alcohol smell of fermentation. If so, just close it up and don't worry. It's fine.
Ok thank you so much
I do sniff my airlock
What would a Ghost Peper Mead taste like?
Probably a lot more like ghost peppers? Not being a smartass really... but, yeah, it would have the flavors of ghost peppers and it'd likely be much hotter.
yeast can´t read that a t-shirt
I haven't made a Capscimal Mead yet. Would you recommend this as my first?
Nope.
@@CitySteadingBrews ok...good to note. Which would you recommend? I probably won't start for a few weeks I bought ingredients already for my next couple, so gonna have to wait for containers to become available first. But I think I'm ready to try a Capscimal soon.
The one we just posted the second part to.
Oh you want a capsicumel.... well then yes make that one. I thought you meant your first mead.
@@CitySteadingBrews LoL, I have officially made like 30 to 50 different gallons of Mead since I started last February...(has me wanting to count my one bottle per gallon set to the side to age a year to be sure how many I'vemade)...most of which were thanks to your help btw.
But yeah first Capscimal not first mead.
yes i smell my airlock
I calculated a difference of 0.104 was about 13.65 ABV. Did I miss something?
Yup, we use a more advanced calculation that takes into account alcohol levels. I put a card in the video linking where we did a video on this.
@@CitySteadingBrews I was going to ask the same, guess I have more to learn. Gotta love learning!
Dammit 3rd!
Please stand so we can read you frontal message.
I'm disappointed that there was no raarrrrr
: )
First