How to Make Homemade Blueberry Wine with WHOLE Fruit
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- Опубліковано 11 лис 2023
- How to Make an Easy Blueberry Wine from whole fruit. We used WILD Blueberries, and made a really amazing homemade blueberry wine.
Ingredients:
5 lbs (2.267 kg) Frozen Wild Blueberries
3/4 gal (2.839 liters) Water
1 Black Tea Bag Steeped in Water for 5 minutes
2 lbs (.9 kg) Sugar
10 g Fermaid O: amzn.to/3SVuvI5
1 packet Red Star Premier Blanc Yeast: amzn.to/3QAjlXR
Additions:
Sherry Infused French Oak: barrelcharwood.com/
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Looks super yummy!
Very similar to my favorite brew I’ve ever made! The blueberries work so well to get that quality red wine aspect and it also goes great with some wildflower or blackberry honey to add more complexity. I aged mine in a 3rd rack conditioning vessel for a year before bottling and it got even smoother.
I’ve have used frozen water bottles. Like using ice but ya don’t add water and the can be sanitized and they’re cheap I really enjoy y’all great videos thanks for all ya do
I usually try to reserve half a gallons space to add chilled water
You dilute it?
Love you guys. great videos. learned so much from your mead making vids.
Hi there! Just started watching your videos recently as I’m getting into home brewing - I love your channel! Thank you for your great videos
Welcome!
Hey guys. I am so so happy you guys made this. You made it almost exactly the way I make my blueberry wine. It tastes amazing when young and dry and even better with some age reminiscent of Syrah/shiraz wine.
Y’all kick ass!! I’ll be starting my journey Friday and I only keep up with you all and Man Makes Mead
U guyz R still a hoot. Been a couple yrs away....smiling @ the back ground with bottles back. Many brews of mead have come & gone. Great job & keep up the most entertaining 'how tos' Dave
I know when I made my blueberry mead a bit back it was REALLY well received at a camping trip. People were asking me for the recipe.
Glad this came out awesome though! 💚
I have a blueberry wine I started 6ish weeks ago - it also went to 0.986 I used 71b. It was great to see your end of ferment tasting reactions - matched my experience exactly. That complex "expensive" mature red wine profile took me by surprise too.
Even on camera, you seemed to be able to see the deep, rich color of the wine, I agree, it was amazing to see their reactions too. It is so amazing, that even the most basic of things, turns out much better than expected. I am still learning the K. I. S. S. ("Keep it Simple Stupid") Method to doing things, and all will be better than I hoped or expected.
Another great video and another recipe I'll have to try!
Thanks!
I can tell already this is going to be awesome
You two are a hoot! But my wife, eldest son and I have undertaken brewing, primarily, because of y’all. Well done! I’m a dedicated and devout nerd but my preference is Rough Science-just like y’all do. Hands on science!
This is awesome!
just found your channel and I love it...thank you for sharing! My son and I are into our first honey mead brew and in researching how to rack and bottle I found your vids. This blueberry wine looks so good!! Next on our list. You two have great chemistry 🎥
Good luck!!
Hey from Sunny Australia! not sure if you will see this but hey, such is youtube comments.
I have recently gotten into home-brewing and the hobby in general. You guys resonate so well with me and i feel a surprising connection to your content. I appreciate the work you do, and I find your content less 'in your face' or 'opinionated' than the next channel, and it has really helped you stand out for me.
Keep up the great content and excited to see what else you do.
Thanks for all you do and your content really gets me excited to do more :)
Stay awesome
Of course we see comments :) Thanks so much for the kind words! Happy to help.
YES! I always wanted to go to a WINE CONCERT!!!!!! Play on!!!!!!!!😂 Hello from Daytona Beach!!!!!
"just the tip" made my whole day! 🤣🤣🤣
I refrigerate my yeast and I found a packet of yeast (unopened) from 2007 - Safale S-04. I rehydrated with Fermaid Evolution per instructions (except I waited until the temperature of the initial evolution hydration mix dropped to about 95 DegF) including a bit of boiled wort from a Brown Ale - unhopped. I pitched it into the Brown ale wort and it took off vigorously - pitched at about 10PM and it was perking away at 7 A.M. the next morning. I had fresh yeast available to pitch just in case it did not work but it would have been Safale US-05. I was really surprised and pleased. I just put it into secondary after 6 days to let it settle and finish for kegging in about a week. O.G. a bit high at 1.070 and racked to secondary at 1.021 - final expected to be ~1.011 at kegging. I also used Willamette hops from 2009 that were nitrogen vacuum sealed and kept in the freezer. It is an experiment. I sensed no off odors at secondary racking.
Hey guys, this is a bit above my current brewing pay grated, but it seems easy enough. For me I’ll get all the basics down and move on to this. I’m still confident I could make it but I’ll choose a slow walk first to really understand the principles. Thanks for taking the time to do these videos. They are amazing. Cheers guys 🇦🇺
Yes it’s is simple to make wine but takes practice to make good wine. I’m just glad I never learned how easy it was when I was at the University. 😂
I'm whackin' my package right now! 😂 Yall crack me up. That blueberry wine is pretty. Lovin' your channel.
I love your videos. They are very informative and entertaining. I'm looking to get started in making mead and feel kinda overwhelmed. Trying to gain as much knowledge as possible and figure out all tools/equipment needed. Your list has helped and my amazon cart is filling up quickly. Keep it up!!!
You can do it!
@CitySteadingBrews just pulled the trigger on supplies
2 big mouth jugs
2, 1 gallon jugs
Plus, all the other stuff in your list of supplies.
I noticed the pot you used is a "clad bottom". I use the same type of pot for beer making and have noticed that it cools faster moving the must/wort out of that pot, and then cooling it. Clad bottoms are great when cooking, but a pain trying to quickly cool the contents. Wife wants to start this one soon! Great video!
Sure, could do that.
what a relevant video, i was literally wondering last night how i was gonna make blueberry wine next summer
Love the video! I make a lot of kombucha, and I just always have a Tupperware of frozen water to add to it. Make sure it will fit through the neck of the fermenter. Cheers 🎉
I just want to thanks you two for making such quality and fun videos! I got into making meads and wines because of you and it is a fulltime hobby of mine now. speaking of odd gravities, I recently just finished a Mango Pineapple agave mead/wine? and it was the best thing I have ever tasted (literal liquid gold!) the final grav reading was .984. if you want to reenact it for a video I can offer the recipe. Again major shout out for the two of you, thank you so much! ❤
I don't know if they want the recipe, but I sure do! Can you put it here? I would be grateful.
Feel free to write out the recipe.
@@nicholaslozuk4788 the recipe is made for a 1 gal carboy
36oz of agave in the raw blue agave nectar
32oz Lakewood organic pineapple juice
32oz Lakewood organic mango blend
12oz of black tea
2 tsp of fermaid o
1 packet of ec 1118 yeast
I also used 12oz of hot water with bentonite clay in primary fermentation for clarity. This step isn’t necessary so you can either add more pineapple juice or water to fill the rest of your carboy up to reach a desired gravity. My initial gravity was a 1.111 and final gravity at 0.984. I back sweetened with the agave nectar.
An odd note: I’ve never seen a colony of yeast ferment mostly at the top of the wine really weird looking but I’ve made the wine twice and it’s done it both times and came out fine.
What a great video!!!! The tongue in cheek comments, " just the tip" and " get some wood" .... EPIC. LOL. The timing and facial expressions... comedic perfection.. but on the serious side, I cannot wait to try this myself.
Since the first video I watched of you guys, I've been hooked. Absolutely love your channel!!!!
I go back often and re watch your videos and take copious amounts of notes.
Long time fan. And 💯 fan for life!!!
It's a really good wine too :)
You guys should make a "our top 5 brews ever" video. I would very much appreciate watching that, and trying out the recipes! I'm trying your blueberry wine recipe now. Your grocery mead and cider recipes have been a real hit here.
Yeah we are due for another. We did one a few years ago :)
That tea strainer was an amazing idea. I encountered that same problem with my last wash and did not come up with as elegant of a solution ❤❤❤
Hello, here's an idea to improve the sealing of the lid on the 'Little Big Mouth Bubbler'. Cut a ring out of a thin silicone baking sheet & install it in the lid in place of the foam gasket. As always, enjoyed the video! Cheers!
Thankyou so much for this video. I've Made my first blueberry wine and it is AMAZING
Awesome. Happy to help!
You guys are my fav ❤
Omg, I literally made this yesterday!! Exactly like this with sugar, heating up the blueberries in just enough water and everything. The only thing I did differently was adding pectic enzyme. Not so much for post-fermentation clearing but for extracting as much of that color and all the blueberry goodness as possible. Today it's going like crazy, bubbling so fast you literally can't count the bubbles...it's like 3 bubles a second or something nuts like that, but don't care 'cause I do the primary in a bucket.
Hope it turns out this good! 🤞
Think it will because the key to it in a wine is lots and lots of berries. Just as you did. I added a similar amount - 2.4kg. And 2L of cold blueberry juice out of fridge - that's also one way of cooling it off faster for sure.
Anyhow, this was my last brewing until some time in the spring because I'm completely out of space after the grape season.
Great video!! Cheers!
Thank you. 😊
I just did my first rake of this mead and I got .988. It surprised me too. Glad you had similar results. 🎉
My ice cube trays hold approximately 1.5 cups of water. When I cool my heated musts and I’m being impatient I’ll substitute some of my measured water for the ice. In my 2-gal. Brew bucket it took 8 ice cubes about 10 - 15 minutes to fully dissolve and it took my must from 150° down to 125°. From there I just used the water in my pitcher to make up the volume and bring the temp down enough for pitching. The cooling process took about 30 - 40 minutes in total. I just did this about 3 or 4 weeks ago for the first time as an experiment and it worked well.
I absolutely wasn't going to go into any complexity in brewing myself wine. You two! I just got 5lbs. of fresh frozen blueberries, as a gift. And, I find your video!🤨 now you've gone and done it!!! I'm intrigued 😶! Thanks, a lot....
Anytime! 😉
You two are just fun to watch. Your episodes of discovery are hilarious as well as informative 👍.
I have had a few fermentations go below.990 using premier classique yeast and a 1.00 starting gravity. I personally don't care for "sour wine" as I've nick named it 😊, I prefer fruit to taste like the original thing and other than a few fruit like lemons or bitter orange, they all have a sweetness to them. As is stated, each to their own. So I bottle dry and add sugar to my glass 😁, that way everyone is satisfied with their drinks.
BTW, try making premeasured ice cube trays to cool your must. I've found that three quarters cup water filles my ice tray and two ice trays will Cool a gallon of must to a workable temperature quite quickly 👍.
Thanks again for spending your time with us and your excellent recipes 👍❤️🙏
Love you guys. I wish i could taste that wine! I'm a newbie, stated wine making about 3 months ago. I've watched a lot of your videos and both of you are so good at teaching this. I've learned a lot from you two. I haven't had any bad experiences with wine making yet because I listened to you two.
I'm going to try making this blueberry wine that you're making in this video this coming weekend. I have everything, just need to do it. I wish I could find that little big mouth bubbler online but can't.
The blueberry wine is awesome. The Little Big Mouth Bubbler is from Northern Brewer
@@CitySteadingBrews well, I followed your recipe, started it on the 3rd. Using red star premier Cote des blancs it went from og 1.124 all the way down to 1.002 yep yeast can't read. lol it's now in secondary and clearing up very well. the taste wasn't the greatest but it was very cloudy and dry, lots of alcohol. I'm going to test it again on Sunday and back sweatin it hopefully that will bring out more of the blueberry.
Love this.
The subtle ow and then staring into the camera with pain in your eyes after wracking your knuckles off the table 😂😂 I’m sure that didn’t feel good. Love the content, just started and I’m learning a lot from your videos! Thank you!
G'day guys. That looks like it will be delicious. Water in your mixing and heating pot or another clean pot to drop the fermenter in would help cool things a little faster. I might have to try a fruity batch without a bag... I hate washing the bag afterwards , lol. 😅🤣😂
(On the '...too much for the fermenter'. Harkin back to the movie 'Christmas Vacation', Derica... ) "Him's scared!" 🤣
I just commented on your raisin wine video a hour ago and mentioned i was going to make your mead first...... not now, this sounds absolutely amazing and headed for frozen blueberries in the morning !
Love your videos but i am spending too much time watching these instead of running my custom woodworking business !
😂
Lol
Another great job folks. I even watched the adds for you. This looks better than Keel and Curry.
Thanks :)
I was going to make this recipe basically from start to finish like you guys did. I found that it was quite expensive to get the wild blueberries here, so I opted for a change. I ended up fermenting 1.5 pounds of sugar with 128 ounces of Knudsen's Blueberry Juice instead of the frozen wild blueberries. The results are stunning!! As whole fruit is probably better, I can say that what I made fits the character of a dry red wine like you stated in this video. Mine still needs a bit more age, but I know already I will not be back sweetening it. I not only thank you for the recipe and idea to use blueberries for wine, but I recommend you make this from juice for your viewers as you know that people fear whole fruit in brews. You could then compare the juice brew to the fruit brew and let people know if the whole fruit is worth the extra steps. Cheers and happy brewing.
We have done juice for this before I think.
@CitySteadingBrews I think that might have been blueberry mead...which is on my list. I will make the wine from the fruit soon 😊
I just discovered the other day that the directions for Fermaid O say to add after primary fermentation. I was having some trouble with yeast and I started opening my fermenters once a day for the first 3 days to exchange the air and give them a stir. Then on day three I add fermaid O and never open it again until I need to take a reading. This has helped me GREATLY!! I've not had any issues since then.
It doesn't say after primary fermentation... that wouldn't make much sense. It does say a day or two into fermentation though. Frontloading works as well, as we have shown.
My package technically says "Rehydrate in distilled water and add at 1/3 sugar depletion." The aerobic primary fermentaion usually eats up about 1/3 of the sugar in the first 3-4 days and then the yeast goes into its anaerobic secondary fermentation stage. So you are right, it doesn't say "after primary fermentation" but it means basically the same thing.
Primary fermentation lasts until fermentation is finished. I know what you are saying, but it's not the same thing. Primary fermentation is the accepted term for the entire fermentation period, until it stops for whatever reason.
I LOVE TRYING TO REPRODUCE YOUR WINE'S, THE MEXICAN SANGRIA TURNED OUT A SOLID 10 MY FRIENDS AND FAMILY LOVED IT. THANK YOU 👍
You can make an ice wand using a tube and fill it with ice and put it in the freezer. I think you can buy them online but I made mine with a plastic tube I had. I suppose you could take an ice pack, like that you put in a cooler and put it in a ziplock bag can plop it in the mix and stir it around a bit too. Just as effective.
So after trying your vikings blood last week my wife asked if we could try your blueberry wine. So today we did thanks again from England.
Awesome!
Love your vids have 6 1 gallon Carboys working away both mead and wine all due to your vids Also have made 3 gallons of your Holiday mead with dates etc. Trouble is I cannot stop drinking it lol as is
The easiest recipes often yield a great product. I need to make this.
I just racked a holiday cyser I'm working on and it's gravity is 0.980. My hydrometer just about sank. 71-Beast made fast work of the primary.
I just viewed your blueberry wine segment and I can't find your one year tast test. I have a few honey bees and I'm interested in brewing some mead. I have brewed beer in the past, and would like to get back into hobby. Love what your doing
We jut made it... a year hasn't passed yet.
Everytime I eat noodles now I Thwak that packet lol.
I only drink 3 to 4 beers a month these days so I've drilled a hole in juice bottle lid for my airlock as I don't drink enough to justify a full batch
Hi from Australia
When I use to do beer brewing in order to cool it quickly I would freeze my filtered water the night before and add to the wort. It would take it down quickly for me and not require any additional equipment or cost.
When using a wide mouth fermenter or bucket...I freeze a water bottle, sanitize the exterior, and submerge it in the must. That lets me get the temp down to range.
I make a lot of triple berry and roughly macerate the berries when starting. I NEVER thought to use that little tea strainer to keeps bits out of the hydrometer. I've tried other things. But that simple little hack might be a game changer for my frustration!!!!
Happy to help!
if you have a chest freezer or enough room in a regular one, you can put the fermenter in there for about 10-15 minutes to cool it quickly. Another option is an ice bath in the sink or a cooler.
Killer content this week dudes. My first forays into wine were with "bluets sauvage" and raspberries, my buddies would say it had a snow shovel effect. 2 tumblers and try to stand up, wham. This was with ec1118, no additional sugar, campden sterilization, 1975 vintage. They would call it blueberry grunge. Not surprised with your brew results. May have to make a berry picking run next year. Only 3 hours north of my home in Barrie, to find the wild berries 🎉😂🖖👍🤪
A but jealous, love the state of Maine.
@@CitySteadingBrews Barrie Ontario. I head north of Sudbury for the berries. There a many logged and burn areas with killer berry picking.
One thing you could do maybe to cool it down, if you have a stock pot or a canning pot set the little big mouth bubbler inside that and fill up around the edges with cold water or ice water, basically a water bath. Just a thought
Nice Fats Domino reference, Derica. I found my thrill . . . Oooon Bluberry Hill
Cool and ice
Yes, heat does affect pH but not significantly enough for it to matter in this context. I remember temperature-correcting pH readings when doing experiments in college (during my BS in Chemistry)
If I remember correctly there is a equation to figure out ph levels vs temperatures.
Great videos!!! I just finished my fermentation stage and into conditioning. Only got 10.24% ABV but I tried Brown sugar instead of regular white sugar to see if I can get some of the molasses flavor to it. Used the black tea as well, so far has lots of flavor. Just wondering if you have tried Brown sugar before? Thanks for all the great videos.
We have used it as a flavoring but not fermented.
As long as you've got the spare volume to do so, you can fill a bottle with cold water and ice and set it in the jar, or better yet, the pot before you transfer the must. Obviously, sanitize the outside of the bottle you're using, but it'll basically act as a giant ice cube without diluting your must.
For cooling, use a fan, and mist the outside of the fermenter with Scoresby. The rapid evaporation of the alcohol will cool it faster
Lol
For the temp issue, maybe use ice water or just straight ice. While ice is less dense than water, its the same volumetrically. So, as the ice melts, the level of liquid won't change. I do this for my young cousins when i'm making them Kool-aid. Hot water makes the mixing process easier, but takes longer to cool down, so i fill the container about 1/4 or 1/3 with hot water, add the sugar and kool-aid, mix that up, then cool it down with ice water or just ice.
Excellent video and Happy Thanksgiving my friends. Usually when I have a batch that's just slightly too hot to pitch yeast and I don't want to add a lot more liquid, I use 1 cup of ice water to bring down the temperature to where I need it to which helps a lot. I have 2 favorite types of yeast Redstar's DADY (dry active distiller's yeast) and Lavlin's EC1118. The Redstar DADY doesn't go dry and usually stops at 1.010 while my EC1118 usually goes to 1.000 and I've had it go to down to .990 numerous times. It's 2 tablespoons of Fermax yeast nutrient to 1 tablespoon of yeast.
Glad you like them but neither would be my choice of yeast :)
interesting idea, you could always try a 5 gallon bucket, some flexible tube, and a small aquarium pump. It's a little bit involved but probably no more than $30-40 all in. just wrap the tubing around the jar and then run the pump with your bucket as the thermal sink. Once you get below shock territory you can even add ice to the bucket to speed things up.
similar to the copper tubing but cheaper and a bit less efficient
Water in the sink is probably easier than that :)
i want that city steading brews hat! how cool
They are available from our website: city-steading.com/product/citysteading-brews-corduroy-hat/
To cool anything fast:
I personally always have 10+ frozen plastic water cups in the freezer (100ml each), sometimes i use them for making a nice drink for myself, otherwise when my pasturized stew is too hot for yeast, i just dip one or two in it, cools the stew in a matter of seconds..
You need to increase the surface ratio to cool faster. So casserole dishes or something flat. Less liquid with a wide flat top will cool down way faster.
I put my brew in front of a fan... with the lid on. That cools down nicely.
May take a while that way.
Took less than 2 hours@@CitySteadingBrews
Wort chiller will help with cooling, but that’s the copper tubing you mentioned immediately after I started this comment.
Maybe reusable ice packs in your sink? Or heat with a smaller volume and add cooler water at the end?
+1 for Monty Python reference! Love your videos.
Might not sound like a big deal but thank you for the picture of the hydrometer reading at 23:50
You are welcome.
A marinade syringe works well for sampling with solid fruit.
Five gallon bucket, two holes with tubing fittings, one at low level and one at high level below top of little big mouth bubbler. Hook low level hose to sink faucet and the other to drain into the sink. Put little big mouth bubbler in bucket and fill with water. When water in the bucket gets hot turn on water faucet and purge a minute or two. Repeat until desired temperature is reached.
I love your channel, for years I've been looking and trying to learn how to make home made wines and you've hit it on the head. AND, LOVVEE the plastic container to get it started. I haven't search, but do you have one for watermelon. The only problem was I spent 1/2 hr, could've been worse looking for permato... then to find your recipe under your video fermaid O .... lol is it actually called Fermaid 0, don't worry I've looked it up. I thought for a moment you put an O on the end for a bit of laughter.... :(((
It's Fermaid O, yes.
We haven't made anything with watermelon.
I have shifted my brewing (beer) from 5 gallons to 1 gallon, due to downsizing. What I do to bring my temperature down is fill the sink halfway with water and dump most of the ice cubes from my freezer into the sink and put my hot 1-gallon pot into the sink. I have 3 ice cube plastics from Amazon, think a sheet of ice cubes wrapped in plastic. I spray the sheets with sanitizer and dunk them into my hot wort. 15 minutes will bring my boiling wort to pitching temperature using 3 sheets of these ice cube plastics.
I know this is a couple months late, but I've started getting in the habit of putting my brew water (or at least a gallon or so) in the fridge the night/day before a brew so that it's nice and cold. That way when you add it into the hot liquids it will cool it down quite a bit more. I've even added a large amount of ice to the water just before if I know I'm going to be boiling it.
Sure, but... most times you actually want it warm, to mix honey, syrups, etc.
I started watching this channel because it popped up in UA-cam and have been watching for a couple years now because ya'll are great. I don't brew now but plan to start when i have some room. I do however play d&d, as i see y'all do. Have you ever thought about streaming your games?
We tried a D&D channel once. It didn't take.... We wouldn't do that on CSB though as it's definitely not the same audience.
Agree about the audience. Could just do it as a twitch channel and not do a UA-cam import. Just do a link to it on this channel so people who would be interested could bounce over and watch if they want.
@darynm1679 it's not something we really wish to pursue at this time :). Thanks though.
A fan will help it cool faster. Lid it of course. But airflow passed the container works wonders for carrying away heat.
Water is even faster really.
I happen to be using the exact same yeast to make some cherry wine and some white grape/cranberry wine. I also throw in a black tea bag. I found out by accident that i dont need to rack it. I let it sit for three years. My how time flies. You no longer say "THE RED BUCKET OF SANITIZATION!"
She does. Just not every time.
just an idea on cooling it off. make your own ice cubes with your purified water and drop one cube in and srir. Before you add the extra water. can be quick and easy.
Happy New Year Brian and Derica. I 'm makin this wine from frozen forest blue berries. I pasterized them and used pectine enzyme. How much suger from them will be consumed by yeast? Half or more?
It's hard to know really, but... there's not much there anyway. Roughly 40-45 grams per pound. Won't amount to much anyway.
Thank you for quick response.
To COOL on the cheap;
If you don't want a plate chiller, or a copper wort chiller.
The only other thing i can think of is an ice bath in an igloo water cooler (get the big one it can also be ised as a mashtun.
Cool by putting in the bath tub and running cold water over the closed container.
I love that little wine glass. Is that just a "tasting glass"?
It is actually!
To cool down use a little ice instead of water to top off
Great video and funny as usual ❤. When you racked it the first time I take it you leave all the blueberries behind ?
Yes, that's part of why we rack, to get off any solids that are present :)
I love you guys, not only are you entertaining but you are damn good winemakers. Yes I said that without even tasting it. Haha. Wacking your yeast on UA-cam is illegal, be careful. Lol. While fermenting, did you knock the cap down a couple time a day as with grapes?
I swirled the fermenter to keep things moist :)
I use a bigger pan than my jar. Drop it in and pack ice water around. It will lower temp quick
In the future, when you use stuff like this, and you decide to heat stuff up before you put it in, I would suggest ice she may be one to chew ice trays full of us this will drop the temperature and it will give you additional water
I make ice from Distilled water and add them in to help it cool down faster. Instead of adding water.
For cooling...could use a large cooler with room temp water (or sani solution) then after acclimated slowly add blue ice or frozen water bottles. Am fan of coolers with wheels, easier to move
A sink of water does the job in about 10 minutes 😉
@@CitySteadingBrews oh absolutely but in our house is not always an available option. And have a bunch of large coolers associated with a lifetime of saltwater fishin 😉 seafood procurement program
How long or how often can you use the Star-San? Just once, keeps for a week, etc??? Great videos and info. Thanks.
We make a nee batch for every brew day. You don't need a lot of Star San. The 32 ounce container lasts us a year or more.
A beer worth chiller will get the job done or get some plastic drink coolers that you can freeze then sanitize and add to the mash too cool it then remove before pitching yeast, clean and freeze for next round.
Our summers in Kansas have been a bit cooler these last couple of years. Using a calculator is just fine. I can't do dry so how would I get ti to a just a little on the sweet side? Amazing color too!
Sweeten it to taste and pasteurize it.
An idea for cooling I use an old cooler with ice just set the pot into it
ICE BATHS!!!! Insta-cool! The coolest way to cool! Hallelujah!