How could you? That's the last straw! Unsubbed, unfollowed, and unhinged!!! Just kidding. You guys are the best. All your videos are worth waiting for. We know technology doesn't always cooperate. Thanks for all you guys do!
@VoidDWG they can't. They live in the US. (Florida) it is illegal to distill the home (or anywhere if u don't have the proper paperwork/permits/and has all been double and triple checked by the ABC) so unfortunately they can't distil anything.
And this is why I love you two as YT brewers. You are honest about your brews and report on your successes to the same degree as your failures. As Binging with Babish said earlier today: There's one thing that also wouldn't be there without failures, and that is successes. "May the best of your today be the worst of your tomorrow!"
You said "we need a pound of sugar" then it cuts to you saying "everything we use here has been sanitized in" "the red bucket of sanitization" which makes me picture you sanitizing a pound of sugar in TRBOS then i think of this cute but sad video of a racoon washing cotton candy in a creek. When has lead me to wonder have any of your viewer tried washing their sugar in their sanitizer water.
You guys were very concerned about the phosphoric acid, but once you fix the pH it's just mineral phosphate which is a great yeast nutrient (basically the same stuff as Fermaid-K without the potassium) which is probably part of the reason the fermentation went so well. Also, not to get into too much chemistry, but mixing things at different pH doesn't come to the average, it depends on the buffering capacity of each component (which depends on the concentration and type of acid and base in each). What you did was perfect though, since its really hard to predict buffer capacity, best to just mix them, measure the pH and then adjust if necessary.
I only started brewing last week and I've been binging all your videos since then! Keep being awesome guys, I'm loving all of these quirky brews you guys are doing!
Tip for preventing the clumping of your yeast: sprinkle it evenly across the surface and let it hydrate undisturbed for a couple of minutes before stirring.
I just wanted to say thank you for all the information you give us. I've wanted to brew for a long time, but i was always intimidated by people overcomplicating things. Your guys' approach is simple/effective, and you always explain why something is the way it is, instead of just saying to do something and we not understand why we are even doing it. I have now done a traditional mead (still offgasing, came out around 12%) An apple cider (aged on amburana for 3 weeks) and omg, it came out sooooo good. I backsweetened with 1 cup of belgian candied sugar and 1/2 cup maple syrup. (After stabilizing) came out tasting like a nice apple pie (which is exactly what i wanted.) Cool thing, is you can push it more towarda an apple french toast if u use a bit more maple syrup in relation to the b.c.s. Also, have a cherry mead in secondary, and a Moscato that i juat bottled. Today im starting a peaches and cream mead, and a concord wine. Sorry for the novel, juat wanted to let you guys know that yall are awesome, and i appreciate you. ❤ (Edited for spelling/grammar)
@julietardos5044 sounds good to me, might need some help to finish all this brew. (A lot of it is already claimed/or has plans.) I want to give out some of the cider so people can try it. But it's soo good. I just want to keep it all for myself!!!! However, I won't. About half of it will be gifted to friends and family. I wrote down the recipe, and what I did on what day. So I should (theoretically) be able to recreate. 😁
I let the amburana sit for about 2 weeks.after primary was complete. (Added on 11/11, bottled on 11/25) weird thing, is I haven't drank in like 10 years. But I've wanted to brew for a while. So, recreating things i enjoy might be difficult. (I actually bought a store bought mead to make sure I was on the right track......mine was 10xs better. And it was still offgassing/really young) I didn't follow any particular recipes, but I did do some research as to what some normalized amounts and lengths of time. I more or less had a few ideas, and I researched and took it from there. I gained the most knowledge/technique from Brian and derrica. I watched some videos multiple times so I could understand what they were doing and why. It's one thing to tell someone what to do, but if you explain why they should do that particular thing, it helps us understand and make our own decisions whether or not that option is for us. (Or maybe it's not an option at all (like stabilizing/pasturizing before backsweetening with fermentable sugars)
Lol. Nah, that would be a cool story and all. But my username comes from a childhood nickname. Thank you so much for all the pointers/advice. At this stage, I'm like a sponge. I'm trying to soak up all the info I can. And yes, I have 2 cases of "keep" bottles. And I have a bunch of rrr bottles I plan on gifting people. Only people who will get my "keep" bottles will be close frens and family. A big thing I try to keep in my head while brewing/tinkering with things is something I heard Brian say......things want to brew themselves, just get out of the way. I've tried to kind of make thay my motto (sometimes it's hard to not tinker with things, i did find out it's good to have multiple things going that will need different things at different times. Or one thing might need an addition in secondary while you have something in primary. Thay helped to "get out of the way" so to speak.
I was on my sisters account one night and stumbled onto your channel and love your content. I've been binge watch them nightly and are the reason I'm making wines and brews of my own now
Great video as always guys. I've been watching for about a year and this last week I tried it myself. I'm making a 1 gallon batch of a raspberry wine and so far everything looks great. Day three and producing plenty of CO2. I plan on taking a hydrometer reading at 1 week or when it CO2 slows as well as remove the bag of mixed frozen berries. Thank you for all the amazing informative & entertaining content you make.
The past 3 years I've made my own apple sauce and cider from a collection of wild apples, just today I finally got the courage to try and brew a small batch of hard cider, hope it turns out well.... thanks for your channel, I've been enjoying it a lot
Long time listener first time caller... Thank you guys for great content its been very informative and fun. I've grabbed your "scorecard" and have just started working on your top ~10 rated brews. I've been looking into carbonation myself, planning on using a simple gas measuring system(gas displacement of measured volumes) for determining natural carbonation levels with more surety than "is the plastic bottle stiff?". You can easily calculate how much co2 is needed for the brew using a carbonation chart. The general rule of thumb is the brew should have between 1.5 - 4 volumes of co2 in it. ie a 1 liter brew has between 1.5-4 liters of gas in it. As if it being carbonated from the tap wasn't proof enough that the 16g CO2 is enough to put it solid in the beer carbonation range, mathed proofs follows to back the point. 16g co2 cartridge + 1gallon keg for pressurizing in; 16g/3.78l = 4.23g/l (CO2/liter of brew) 1 liter of co2 gas at 20c and 1 atmosphere weighs ~1.8g. 4.23g/1.8 = 2.35:1 (assuming 100% of the gas dissolves which is unreasonable considering the headspace and pressure) Using the typical natural carbonation measurements of 28g priming sugar to a gallon(3.78l); 2.06g of sugar produce 1g of CO2 28g/2.06=13.59g co2 1 liter of co2 gas at 20c and 1 atmosphere weighs ~1.8g. 13.59g/1.8 = 7.55 liters of CO2 7.55 liters gas/3.78l liquid = 1.99:1(assuming 100% conversion)
It's fun to see experiments like this. Currently fermenting an 11% mead inside the honey bottle (maybe, didn't use hydrometer so abv is based on approximate weight of honey and maths). Also trying your wine from the grocery store method of fermenting in the grape juice bottle.
Exciting news been wanting to start making wine but due to responsibilities i haven’t gotten the equipment to start my sister got me a brew kit for Christmas she couldn’t keep the secret 😂
Excellent video guys. I think if you had not forced carbonated the brew, you would have given it a much higher rating and it would have been much more enjoyable. Carbonation does change the flavor. But you did remind me what the difference between modern day Coke and a Mexican Coke is and I'm now wanting to get a Mexican Coke the next time we go to the local Mexican restaurant.
This video pushed me over the edge to pulled the trigger on the mini keg. $100 bucks to tickle my nose with bubble fizzies. As always love the work y'all do.
I am working on a VooDew Mt. DEW right now. It has been fermenting almost 2 months now. And I actually had to add honey to raise the sugar level before pitching. It started at 1.05 then added the honey to bring it to 1.092. The day before Thanksgiving i check it and it is at 1.010. It was very sharp tasting but not to bad. Recipe: 1 and 1 half pounds of wildflower honey. 9 and 1 half cans of voodew Mt. Dew Redstar premium carte blanch yeast 1 tsp of DAP yeast nutrient when pitched .
Alcoholic sodas in Japan are about 3%, extremely good. They don't sell them in the US, the least you can get is about 6%. They distill pure sugarcane molasses or koji rice then add the soda.
This is NuTS Guys. I WAS just Thinking Yesterday and Was saying...How bout Cherry Coke Wine? Too funny. And i turned u on today and BAM!!! CHERRY COKE😂❤😂
It's funny, when I saw your IBC root beer video posted, I specifically avoided it. Because I had just started a Coca-Cola Brew and didn't want my outcome spoiled. I did not use Mexican Coke because I could not find it I used regular Coke. And it worked, after a fashion. I got a much lower ABV of about five percent, but I was brewing straight Coca-Cola with just the tiniest bit of sugar added to get it above a 1.5 OG. And it did stall. At that point, I figured I needed to try again with Mexican Coke, and fermaidO. Once I do if I'm happy with the results, I'll share the recipe/results.
I'm wondering if the shake may have caused oxidation in the keg. Is it possible to open the spigot while opening the CO2. Purge the O2 the close the spigot to carbonate
I was presently searching for cherry juice in AUSTRIA not Australia.... Best i could find, beside of cherry syrup, was cherry-apple juice... Inexpedience: 30% Black Carrots, 20% Apples, 30% Cherries and yes in this order! 😅
Just wondering- it sounds like the main issue was the fermentation of the coke made a strange taste- what if you did the cherry wine and back sweetened with flat coke(and maybe some sugar)? Then recarbonated? Do you think that would be strange or worse reslult? From a Cherry coke fan!
Aha! So confirmating yeast viability is not a waste of time!!! 😂😂😂 The Fleischmann instuctions on glass jar work fantastic. especially since receiving 2 jars with expiration date within 2 months from A-Z
A request on a similar "style" to this? When my wife was in the hospital for about 5 days when we had our daughter, they would regularly make her a "cocktail" -- basically just about 1/3 cranberry juice to 2/3 lemon-lime soda -- it would be awesome if we could make a wine with a similar flavor profile. Just a thought. Thanks!
I have a recommendation for a franken-brew. You can buy arnold palmer concentrate. I made a batch one time and didn’t refrigerate and it started fermenting on its own. I was thinking about trying to make some hard arnold palmer for myself but wasn’t sure how it would taste. And when tasting ph levels the lower the number the higher acidity level. That coke had a higher acidity than the juice.
sister just gave me a small jar with some star anise and iwant to make some mead with it but its kind of a strong ish microbial so... put it in secondary? leave for how long? have you used any of this before?
Hey your "winey" comment reminded me of something that I am cold crashing for our "Thanksging" this tuesday. I took a Muntons 3.3lb can of amber and cimbined it with 1 and a half gallons of apple juice to create my "Winey Beer!" It started at 1.090 and ended at 1.012ish. But the smell as I bottled it was so fantastic that I had to have one right then. Not as much kick as I wanted but dang the flavor was as good as the smell. Maybe I wont go back to bread yeast like I said last week since this was made with red star cuvee. I will keep my aldi yeast around to murder if needed for my red star or lalvin ec 1118. 😇
I found real sugar mountain dew so I decided to try it after your root beer video. I didn't make it a mead though just mountain dew and sugar. I added enough sugar to bring it up to an OG of 1.09 and used Kviek yeast and some yeast nutrient. It was in primary ferment for 2 weeks and only went down 2 points, I wish I would have degassed during this time period but didn't. We went ahead and degassed it and added some wine yeast. Here is hoping this set of yeast chews through more of that sugar.
Champagne yeast is my go-to when I'm making things that are unusual because it has the wherewithal to get the job done even under adverse circumstances.
i salute every time the trbos theme pops up. also derekas face at 10:40 is priceless lol (Sorry if im spelling your name wrong i have no idea what im doing here)
I recently racked my first mead. There were a few times that air got in the line and caused bubbles, which concerned me. I think it was because I tried too hard to avoid sucking up lees. Should I be concerned? I need to watch your racking video haha.
At some point I plan on making a cherry coke wine but using two liters of coke 32 oz of tart cherry juice and task passion tea. The juice/ zest of one lemon and one maybe two full 8.80 oz jars of Italian cherry blossom honey depending on what the hydrometer readings are. Also plan on making a coffee fruit tea (cascara) mead using orange blossom honey and maybe use coconut water or maybe not I have not decided yet.
Blame government corruption back in the 80`s your federal politcians tried to force soft drink companies to use a manditory minimum of US sugar when it was way over priced,soft drink manufacturers said F****K you and started converting to corn syrup and Americas lazy inefficient sugar growers lost the whole market because their bought and paid for congress critters could not stop the change.@@CitySteadingBrews
Hey there! Love your channel and I'm new to brewing so your videos are one of my lifelines! So thank you guys! I would love to see a video on your notes and how your write them/organize them to be able to refer back to them without taking an hour to find the info your looking for..I'm not the greatest with organization so any sort of advice as to structure of your notes and what to include in a video that I could refer to when struggling would be amazing! Thank you guys so much and hope you had an amazing "Turkey Day" 🦃🦃 Cheers 🥂
I fermented just the coke a month ago, it did ferment, but it took a long time and stalled right at the end. It tastes like medicine. 😐 I wanted to rebottle it in the coke bottles and let it naturally carbonate,but it was stalled. It is pretty rough tasting though. I'll let it sit for a year and taste it later. I only did 3 bottles and back sweetened it with burnt sugar and a reduced coke.
If you get a piece of stainless steel scrubbie, you can put it in the bottom of your graduated cylinder. You won't have your hydrometer crashing through the bottom.
When you force carbonate how many CO2 canasters did you use? I just started to carbonate a beer today and the pressure dropped from 23-22 psi to about 18-20 within a few hours. I can't find a leak so I don't know if it's just a natural occurrence or a very slow leak
If you liked it before carbonating, but really don't now, I wonder how much of that is due to the bitterness that CO2 tends to impart. Would it being oversweet before carbonating help? Or just leave out the carbonation? Idk, but it was an interesting experiment. Thanks for taking one for the team! ;)
I’ve had trouble carbonating in the past so will be using this method next time. But one question. When you say you shake it up a few time how much do you actually shake it? Are you shaking it a lot or just being gentle with it?
Another great video Derica and Brian! I love how you guys use a variety of yeasts...do you have a list of the yeasts you've used for each brew? Is there a handy guide for which yeasts are best to use for certain brews? Thanks!
Minor correction: coca-cola is made with coca leaves from the coca bush and kola nuts from the kola tree, not coca nuts. I don't think the coca plant produces nuts.
Good afternoon, I love your guys channel! Ive only been brewing for a few weeks and have a question about adding acids before fermentation. I have two brews actively fermenting (your traditional and spiced metheglin recipes). Is there any benefit to adding tartaric acid / malic acid to brews? Any cons to adding before fermentation? Just looking to get a grip on the when and whys to these additives and when not to add them. I hope to hear from you guys soon! What a great video!
Did you purge the keg after you filled it and put the CO2 on if you didn't there might have been oxygen left in there that might have changed the flavor
Great idea for a brew. How do you decide which yeast to use? It seems that there are tons of different kinds. Is there a top five that you would recommend for different situations? I know the ABV tolerance is something to consider, but aside from that. Thx.
Our favorites tend to be the ones we use in videos. As for what goes with what? They all have their traits. There's far too many to discuss here though. Google is your ally.
You mentioned the rigidity of ec-1118 , I made several batches so far all with d47, i had a cranberry cherry mead that stalled ( first time for me with d47) and I added ec-1118 and the fermentation went crazy, so much foam. Turns out, all my Lavin-d47 yeast packets were dead and some other strains, or barely alive, so now I’m testing my yeast before adding, Iv been having the same issue as you Guys.
so if i could give any tips i would say before that last rack into the keg put it in the fridge for a couple of days it will help to settle everything and let you put CO2 into the keg straight away
I wonder if you added more sugar and lowered the ph to 3.2 you would get a better flavor. Also increased the coke to cherry juice ratio. Another solution may be to go with cherry juice as a primary fermentation and add the coke as a secondary
Ooh help I heard you say I don’t need to pasteurize if I didn’t add anything that might ferment , I made a cider and when I tasted it after fermentation slowed I felt it needed tannins and more of the juice I used - so I added some black tea and more of the juice . A week later it really hadn’t fermented more . Should I have pasteurized it or should I now since it didn’t ferment ? I plan to for carbonate ( which seems to be becoming my go to lol ) I’m not adding anything else - so pasteurize now or no ? 😬
maybe try ginger ale/beer with cherry juice? I don't drink much soda anymore now that i have been diagnosed with type 2 diabetes. On the rare occasion I do, it is usually a ginger ale/beer I make at home by making a ginger simple syrup and adding soda water. In this case just make the ginger simple syrup. skip the soda water, add the cherry juice?
I wonder if the flavor went off because you pasteurized it. Coke’s flavor changes when heated (which is part of the reason why Cherry Coke doesn’t actually taste like cherry). Maybe if you try to repeat it, you could use allulose to keep the sweetness but preserve the flavor?
I remember there being hard coke in Fallout 4. Have been looking out for glass bottle Mountain Dew. Because one it tastes better and making mead with it and orange blossom honey would be interesting.
all this talk at 35:00 makes me want to see you guys make brews that WOULD fail. and document the results. i think it would be a great (and thanks to your entertaining commentary) funny way to learn what things work and what things dont. Anyways, love your videos guys! ive had a lot of success with my brews at home thanks to your videos. Dont ever stop! :)
I left my airlock filled with sanitizer solution after I pasteurized my cider and it sucked most of the solution in while it was cooling. Should I play it safe and scrap the brew or will it be ok? It was a 1 gallon batch with a 2 piece airlock on it.
@CitySteadingBrews I would love to see your setup after it's done. I have several of those CO2 bottles full and don't use the sodastream much these days. By the way. Started watching your videos a couple of months ago and honestly I love the format. Your videos really keep it interesting!
Maybe an easier way is to pour some cherry coke into a glass. Add your requisite rum. Add ice. Swirl. Drink. I like a cherry coke with a meal. I find it goes awesome with a very hot (habanaro sauce) pulled pork burrito. In fact, I have this combo once a month or so. Thinking on it... I'm overdue... I think the fermentation broke the coca-cola. I expect there's a fermentable malt that needs to be there to make coke .... coke.
If I send you some swedish sodas, would you try to make wine out of them? Julmust is in season atm, which originally/historically is a fermented juniper beverage. Or maybe you can find Julmust from a swedish shop over at your place, If possible I would recommend trying both modern julmust and the more historically accurate juniper drink (Enbärsdricka).
So i have an interesting (to me) question. I own a commercial heated dishwasher. It heats to 180f and maintains that temp until turned off. Lots of steam... I was thinking about trying to pasteurize using the glass rack. Just put bottles with loose caps on and let it get up to 180f and then let it set for 20 minutes.its basically a steam bath.
I've heard some cherry juice can get a cough syrup flavor once fermented, could that be part of the taste you don't like? Maybe tarr cherry juice would be better?
I just got the ingredients and I’m making it today to have hopefully on Christmas… will it be ok to not carbonate it or to naturally carbonate it with sugar?
Adding the CO2 to carbonate lowers the PH of the brew. This can effect the flavor a lot, an example is when people carbonate milk and you see how grossed out they are. So while you enjoyed it before carbonating, you probably dropped it to a ph level of 4.
![Six Hundred Strike [EPIC: The Musical] Full Animatic](http://i.ytimg.com/vi/zov6NXIAuow/mqdefault.jpg)
Video came out a little late today, sorry, we were having technical difficulties!
How could you? That's the last straw! Unsubbed, unfollowed, and unhinged!!!
Just kidding. You guys are the best. All your videos are worth waiting for. We know technology doesn't always cooperate. Thanks for all you guys do!
This video I've been excited about, and I know
I'd love to see you guys use a distiller.
@VoidDWG they can't. They live in the US. (Florida) it is illegal to distill the home (or anywhere if u don't have the proper paperwork/permits/and has all been double and triple checked by the ABC) so unfortunately they can't distil anything.
@@VoidDWGit’s never going to happen. Distilling is illegal in the US and so they’re never going to go there.
And this is why I love you two as YT brewers. You are honest about your brews and report on your successes to the same degree as your failures.
As Binging with Babish said earlier today: There's one thing that also wouldn't be there without failures, and that is successes.
"May the best of your today be the worst of your tomorrow!"
You said "we need a pound of sugar" then it cuts to you saying "everything we use here has been sanitized in" "the red bucket of sanitization" which makes me picture you sanitizing a pound of sugar in TRBOS then i think of this cute but sad video of a racoon washing cotton candy in a creek. When has lead me to wonder have any of your viewer tried washing their sugar in their sanitizer water.
You guys were very concerned about the phosphoric acid, but once you fix the pH it's just mineral phosphate which is a great yeast nutrient (basically the same stuff as Fermaid-K without the potassium) which is probably part of the reason the fermentation went so well. Also, not to get into too much chemistry, but mixing things at different pH doesn't come to the average, it depends on the buffering capacity of each component (which depends on the concentration and type of acid and base in each). What you did was perfect though, since its really hard to predict buffer capacity, best to just mix them, measure the pH and then adjust if necessary.
I only started brewing last week and I've been binging all your videos since then! Keep being awesome guys, I'm loving all of these quirky brews you guys are doing!
Tip for preventing the clumping of your yeast: sprinkle it evenly across the surface and let it hydrate undisturbed for a couple of minutes before stirring.
I just wanted to say thank you for all the information you give us. I've wanted to brew for a long time, but i was always intimidated by people overcomplicating things. Your guys' approach is simple/effective, and you always explain why something is the way it is, instead of just saying to do something and we not understand why we are even doing it.
I have now done a traditional mead (still offgasing, came out around 12%)
An apple cider (aged on amburana for 3 weeks) and omg, it came out sooooo good. I backsweetened with 1 cup of belgian candied sugar and 1/2 cup maple syrup. (After stabilizing) came out tasting like a nice apple pie (which is exactly what i wanted.) Cool thing, is you can push it more towarda an apple french toast if u use a bit more maple syrup in relation to the b.c.s.
Also, have a cherry mead in secondary, and a Moscato that i juat bottled.
Today im starting a peaches and cream mead, and a concord wine.
Sorry for the novel, juat wanted to let you guys know that yall are awesome, and i appreciate you. ❤
(Edited for spelling/grammar)
Party at Deedledo's house!
@julietardos5044 sounds good to me, might need some help to finish all this brew. (A lot of it is already claimed/or has plans.)
I want to give out some of the cider so people can try it. But it's soo good. I just want to keep it all for myself!!!! However, I won't. About half of it will be gifted to friends and family. I wrote down the recipe, and what I did on what day. So I should (theoretically) be able to recreate. 😁
I let the amburana sit for about 2 weeks.after primary was complete. (Added on 11/11, bottled on 11/25) weird thing, is I haven't drank in like 10 years. But I've wanted to brew for a while. So, recreating things i enjoy might be difficult. (I actually bought a store bought mead to make sure I was on the right track......mine was 10xs better. And it was still offgassing/really young)
I didn't follow any particular recipes, but I did do some research as to what some normalized amounts and lengths of time. I more or less had a few ideas, and I researched and took it from there. I gained the most knowledge/technique from Brian and derrica. I watched some videos multiple times so I could understand what they were doing and why. It's one thing to tell someone what to do, but if you explain why they should do that particular thing, it helps us understand and make our own decisions whether or not that option is for us. (Or maybe it's not an option at all (like stabilizing/pasturizing before backsweetening with fermentable sugars)
Lol. Nah, that would be a cool story and all. But my username comes from a childhood nickname.
Thank you so much for all the pointers/advice. At this stage, I'm like a sponge. I'm trying to soak up all the info I can.
And yes, I have 2 cases of "keep" bottles. And I have a bunch of rrr bottles I plan on gifting people. Only people who will get my "keep" bottles will be close frens and family.
A big thing I try to keep in my head while brewing/tinkering with things is something I heard Brian say......things want to brew themselves, just get out of the way. I've tried to kind of make thay my motto (sometimes it's hard to not tinker with things, i did find out it's good to have multiple things going that will need different things at different times. Or one thing might need an addition in secondary while you have something in primary. Thay helped to "get out of the way" so to speak.
I don't do brewing, but I love watching your channel. That being said, I have been thinking about attempting a mead one of these days.
Go for it!
WARNING. Could be Hazardous to your ceilings 😂😂😂😂
Had to Repaint Once Already🎉🎉😂🎉😂
I was on my sisters account one night and stumbled onto your channel and love your content. I've been binge watch them nightly and are the reason I'm making wines and brews of my own now
Great video as always guys. I've been watching for about a year and this last week I tried it myself. I'm making a 1 gallon batch of a raspberry wine and so far everything looks great. Day three and producing plenty of CO2. I plan on taking a hydrometer reading at 1 week or when it CO2 slows as well as remove the bag of mixed frozen berries. Thank you for all the amazing informative & entertaining content you make.
The past 3 years I've made my own apple sauce and cider from a collection of wild apples, just today I finally got the courage to try and brew a small batch of hard cider, hope it turns out well.... thanks for your channel, I've been enjoying it a lot
Long time listener first time caller...
Thank you guys for great content its been very informative and fun. I've grabbed your "scorecard" and have just started working on your top ~10 rated brews.
I've been looking into carbonation myself, planning on using a simple gas measuring system(gas displacement of measured volumes) for determining natural carbonation levels with more surety than "is the plastic bottle stiff?". You can easily calculate how much co2 is needed for the brew using a carbonation chart. The general rule of thumb is the brew should have between 1.5 - 4 volumes of co2 in it. ie a 1 liter brew has between 1.5-4 liters of gas in it.
As if it being carbonated from the tap wasn't proof enough that the 16g CO2 is enough to put it solid in the beer carbonation range, mathed proofs follows to back the point.
16g co2 cartridge + 1gallon keg for pressurizing in;
16g/3.78l = 4.23g/l (CO2/liter of brew)
1 liter of co2 gas at 20c and 1 atmosphere weighs ~1.8g.
4.23g/1.8 = 2.35:1 (assuming 100% of the gas dissolves which is unreasonable considering the headspace and pressure)
Using the typical natural carbonation measurements of 28g priming sugar to a gallon(3.78l);
2.06g of sugar produce 1g of CO2
28g/2.06=13.59g co2
1 liter of co2 gas at 20c and 1 atmosphere weighs ~1.8g.
13.59g/1.8 = 7.55 liters of CO2
7.55 liters gas/3.78l liquid = 1.99:1(assuming 100% conversion)
Yup. Almost as if we sort of know what we're doing or something ;)
Frankenbrews and that moviequote fits hand in glove. :)
This was such a fun video! I’m happy you guys are experimenting more. It inspires us to be more daring and silly with our brews
It's fun to see experiments like this. Currently fermenting an 11% mead inside the honey bottle (maybe, didn't use hydrometer so abv is based on approximate weight of honey and maths). Also trying your wine from the grocery store method of fermenting in the grape juice bottle.
Exciting news been wanting to start making wine but due to responsibilities i haven’t gotten the equipment to start my sister got me a brew kit for Christmas she couldn’t keep the secret 😂
Nice!
Excellent video guys. I think if you had not forced carbonated the brew, you would have given it a much higher rating and it would have been much more enjoyable. Carbonation does change the flavor. But you did remind me what the difference between modern day Coke and a Mexican Coke is and I'm now wanting to get a Mexican Coke the next time we go to the local Mexican restaurant.
Since I was a teenager, I drink mostly tea. Every day, 90% of my fluid intake is Tea. But for flavor, Lipton black tea is the best.
I heard that shake and dance so much when I was a kid lol
Well now I need to see you do Cheerwine wine!
❤ Came here to say that !!!
This video pushed me over the edge to pulled the trigger on the mini keg. $100 bucks to tickle my nose with bubble fizzies. As always love the work y'all do.
It's worth it!
Me too!
I am working on a VooDew Mt. DEW right now. It has been fermenting almost 2 months now. And I actually had to add honey to raise the sugar level before pitching. It started at 1.05 then added the honey to bring it to 1.092. The day before Thanksgiving i check it and it is at 1.010. It was very sharp tasting but not to bad.
Recipe:
1 and 1 half pounds of wildflower honey.
9 and 1 half cans of voodew Mt. Dew
Redstar premium carte blanch yeast 1 tsp of DAP yeast nutrient when pitched .
Mhm. If I can get the cane sugar mtn dew I might make a wine from it.
Can't wait to see this
Alcoholic sodas in Japan are about 3%, extremely good. They don't sell them in the US, the least you can get is about 6%. They distill pure sugarcane molasses or koji rice then add the soda.
This is NuTS Guys. I WAS just Thinking Yesterday and Was saying...How bout Cherry Coke Wine? Too funny. And i turned u on today and BAM!!! CHERRY COKE😂❤😂
The microphones we planted are working ;)
I agree the fermented coke flavor is not great. I did a similar brew and it wasn’t great. But I did a fortified coke.
It's funny, when I saw your IBC root beer video posted, I specifically avoided it. Because I had just started a Coca-Cola Brew and didn't want my outcome spoiled. I did not use Mexican Coke because I could not find it I used regular Coke. And it worked, after a fashion. I got a much lower ABV of about five percent, but I was brewing straight Coca-Cola with just the tiniest bit of sugar added to get it above a 1.5 OG. And it did stall. At that point, I figured I needed to try again with Mexican Coke, and fermaidO. Once I do if I'm happy with the results, I'll share the recipe/results.
1.5 og? That is super high... do you mean 1.050?
LOL yes.
I'm wondering if the shake may have caused oxidation in the keg. Is it possible to open the spigot while opening the CO2. Purge the O2 the close the spigot to carbonate
Possible but unlikely. Didn't taste like oxidation.
I can't wait to see the one year tasting on this one!
Awesome video!! I love all of your videos!! Keep up the great work!!
I was presently searching for cherry juice in AUSTRIA not Australia.... Best i could find, beside of cherry syrup, was cherry-apple juice... Inexpedience: 30% Black Carrots, 20% Apples, 30% Cherries and yes in this order! 😅
Just wondering- it sounds like the main issue was the fermentation of the coke made a strange taste- what if you did the cherry wine and back sweetened with flat coke(and maybe some sugar)? Then recarbonated? Do you think that would be strange or worse reslult? From a Cherry coke fan!
Not sure really. These are just one off frankenbrews :)
Aha! So confirmating yeast viability is not a waste of time!!! 😂😂😂 The Fleischmann instuctions on glass jar work fantastic. especially since receiving 2 jars with expiration date within 2 months from A-Z
A request on a similar "style" to this? When my wife was in the hospital for about 5 days when we had our daughter, they would regularly make her a "cocktail" -- basically just about 1/3 cranberry juice to 2/3 lemon-lime soda -- it would be awesome if we could make a wine with a similar flavor profile. Just a thought. Thanks!
I have a recommendation for a franken-brew. You can buy arnold palmer concentrate. I made a batch one time and didn’t refrigerate and it started fermenting on its own. I was thinking about trying to make some hard arnold palmer for myself but wasn’t sure how it would taste.
And when tasting ph levels the lower the number the higher acidity level. That coke had a higher acidity than the juice.
Yes it did... said that actually.
Sure, a lemonade tea wine is doable. Maybe eventually. We have dine lemonade wine and tea wine already :)
sister just gave me a small jar with some star anise and iwant to make some mead with it but its kind of a strong ish microbial so... put it in secondary? leave for how long?
have you used any of this before?
Very little and not long. Best I can say without making up an entire recipe. Definitely in conditioning though.
Hey your "winey" comment reminded me of something that I am cold crashing for our "Thanksging" this tuesday. I took a Muntons 3.3lb can of amber and cimbined it with 1 and a half gallons of apple juice to create my "Winey Beer!" It started at 1.090 and ended at 1.012ish. But the smell as I bottled it was so fantastic that I had to have one right then. Not as much kick as I wanted but dang the flavor was as good as the smell. Maybe I wont go back to bread yeast like I said last week since this was made with red star cuvee. I will keep my aldi yeast around to murder if needed for my red star or lalvin ec 1118. 😇
Cool carbonation!🤠
I found real sugar mountain dew so I decided to try it after your root beer video. I didn't make it a mead though just mountain dew and sugar. I added enough sugar to bring it up to an OG of 1.09 and used Kviek yeast and some yeast nutrient. It was in primary ferment for 2 weeks and only went down 2 points, I wish I would have degassed during this time period but didn't. We went ahead and degassed it and added some wine yeast. Here is hoping this set of yeast chews through more of that sugar.
Could be a pH issue.
Thanks for the video. I love your content 🥰
Champagne yeast is my go-to when I'm making things that are unusual because it has the wherewithal to get the job done even under adverse circumstances.
That's what we used :)
i salute every time the trbos theme pops up. also derekas face at 10:40 is priceless lol (Sorry if im spelling your name wrong i have no idea what im doing here)
I recently racked my first mead. There were a few times that air got in the line and caused bubbles, which concerned me. I think it was because I tried too hard to avoid sucking up lees. Should I be concerned? I need to watch your racking video haha.
Probably nothing to worry about.
At some point I plan on making a cherry coke wine but using two liters of coke 32 oz of tart cherry juice and task passion tea. The juice/ zest of one lemon and one maybe two full 8.80 oz jars of Italian cherry blossom honey depending on what the hydrometer readings are. Also plan on making a coffee fruit tea (cascara) mead using orange blossom honey and maybe use coconut water or maybe not I have not decided yet.
It`s not just Mexican coke that uses sugar we use real sugar in Australia too.
The Mexican version is a bit easier for us to get :)
Most of the EU uses sugar too. I really wish the US would as well.
Blame government corruption back in the 80`s your federal politcians tried to force soft drink companies to use a manditory minimum of US sugar when it was way over priced,soft drink manufacturers said F****K you and started converting to corn syrup and Americas lazy inefficient sugar growers lost the whole market because their bought and paid for congress critters could not stop the change.@@CitySteadingBrews
Hey there! Love your channel and I'm new to brewing so your videos are one of my lifelines! So thank you guys! I would love to see a video on your notes and how your write them/organize them to be able to refer back to them without taking an hour to find the info your looking for..I'm not the greatest with organization so any sort of advice as to structure of your notes and what to include in a video that I could refer to when struggling would be amazing! Thank you guys so much and hope you had an amazing "Turkey Day" 🦃🦃 Cheers 🥂
Honestly it's all just written on the note on the fermenter :)
oooooo im excited to try and make this one!
No living The Cheat can resist The Fancy Pour!
Hmm?
@@CitySteadingBrews For some reason, The Fancy Pour bit made me think of Homestar Runner because I'm a weird nerd.
Could you use this brew for a bourbon mixer? Seems like it would go with it.
Almost anything is a bourbon mixer :)
I fermented just the coke a month ago, it did ferment, but it took a long time and stalled right at the end. It tastes like medicine. 😐 I wanted to rebottle it in the coke bottles and let it naturally carbonate,but it was stalled. It is pretty rough tasting though. I'll let it sit for a year and taste it later. I only did 3 bottles and back sweetened it with burnt sugar and a reduced coke.
If you get a piece of stainless steel scrubbie, you can put it in the bottom of your graduated cylinder. You won't have your hydrometer crashing through the bottom.
a floating dip tube will help prevent drawing lees from the bottom of your keg.
They are really hard to find for the mini keg.
Sterilized fishing bobber??. 🤣🤣
eh... maybe? Not sure I wanna try it.@@bradcrady4534
it's not just the kola nut causing bitterness,
the carbonation (co2,carbon dioxide) that adds bitterness to,
just drink sparkling water
Thank you feels right to me as well
I believe uk coke Users sugar as well. So think I'm going to give this A Go.
Yup! Many places use sugar
When you force carbonate how many CO2 canasters did you use? I just started to carbonate a beer today and the pressure dropped from 23-22 psi to about 18-20 within a few hours. I can't find a leak so I don't know if it's just a natural occurrence or a very slow leak
Usually one for carbonating and one for dispensing. The pressure goes down as CO2 gets into the liquid.
@@CitySteadingBrews thank you I had a mini panic attack with how fast it dropped
If you liked it before carbonating, but really don't now, I wonder how much of that is due to the bitterness that CO2 tends to impart. Would it being oversweet before carbonating help? Or just leave out the carbonation? Idk, but it was an interesting experiment. Thanks for taking one for the team! ;)
Someone said cola changes flavor when heated. That could he a factor too :)
I’ve had trouble carbonating in the past so will be using this method next time. But one question. When you say you shake it up a few time how much do you actually shake it? Are you shaking it a lot or just being gentle with it?
Shaking the heck out of it for a minute or so.
...I know. 😂
Another great video Derica and Brian! I love how you guys use a variety of yeasts...do you have a list of the yeasts you've used for each brew? Is there a handy guide for which yeasts are best to use for certain brews? Thanks!
We don't have anything like that at this time.
I saw this thinking strawberry and creme Dr pepper but high fructose corn syrup was almost the 1st ingredient 😅
Yeah... most soda won't ferment into something great.
Hey Bryan, I'm wondering if reflecting a light source through the fermenter would help you see the sediments better for siphoning.
Not in this one. Was pure black, lol.
Just dropping in to say hello... We love the Mexican Cokes so I'm gonna give this a shot.
Minor correction: coca-cola is made with coca leaves from the coca bush and kola nuts from the kola tree, not coca nuts. I don't think the coca plant produces nuts.
Actually it's made from artificial flavors today :)
Cherry Coke, that's my chosen soda.
oh yeah, Good morning fam!
I made IPC cherry soda meade after the rootbear meade, both on sale....you're right on the sodium benzonate bite
Good afternoon, I love your guys channel! Ive only been brewing for a few weeks and have a question about adding acids before fermentation. I have two brews actively fermenting (your traditional and spiced metheglin recipes). Is there any benefit to adding tartaric acid / malic acid to brews? Any cons to adding before fermentation? Just looking to get a grip on the when and whys to these additives and when not to add them. I hope to hear from you guys soon! What a great video!
You would only add acid if the pH is too high prior to fermentation. Post fermentation it's good for flavor adjustment as well as preservation.
I find that as the carbonation lives in the brew longer it tastes better. Right after force carbonation it can taste a bit off
Love from NEPAL ❤❤
You can use a vessel with more head room and backfill with argon to reduce oxygenation.
If you really want to. Or just use an appropriate size...
Did you purge the keg after you filled it and put the CO2 on if you didn't there might have been oxygen left in there that might have changed the flavor
I doubt that did it. Someone told me cola changes flavor when heated so... seems plausible.
Woo! I thought this was going to happen, or something similar, when I noticed a bunch of bottles of Coke just sitting on the shelves in the back.
Great idea for a brew. How do you decide which yeast to use? It seems that there are tons of different kinds. Is there a top five that you would recommend for different situations? I know the ABV tolerance is something to consider, but aside from that. Thx.
Our favorites tend to be the ones we use in videos. As for what goes with what? They all have their traits. There's far too many to discuss here though. Google is your ally.
You mentioned the rigidity of ec-1118 , I made several batches so far all with d47, i had a cranberry cherry mead that stalled ( first time for me with d47) and I added ec-1118 and the fermentation went crazy, so much foam. Turns out, all my Lavin-d47 yeast packets were dead and some other strains, or barely alive, so now I’m testing my yeast before adding, Iv been having the same issue as you
Guys.
kitty at 24:25. You are all welcome
so if i could give any tips i would say before that last rack into the keg put it in the fridge for a couple of days it will help to settle everything and let you put CO2 into the keg straight away
It was already settled, cold crashing isn't always necessary :)
@@CitySteadingBrews true but you had to wait to carb the keg :P
I put it in the fridge. Same thing really, I guess.
I wonder if you added more sugar and lowered the ph to 3.2 you would get a better flavor. Also increased the coke to cherry juice ratio. Another solution may be to go with cherry juice as a primary fermentation and add the coke as a secondary
You can certainly try :)
Ooh help I heard you say I don’t need to pasteurize if I didn’t add anything that might ferment , I made a cider and when I tasted it after fermentation slowed I felt it needed tannins and more of the juice I used - so I added some black tea and more of the juice . A week later it really hadn’t fermented more . Should I have pasteurized it or should I now since it didn’t ferment ? I plan to for carbonate ( which seems to be becoming my go to lol ) I’m not adding anything else - so pasteurize now or no ? 😬
“Force” carbonate not for
I would pasteurize it.
Is there a link for the sodastream adapter
We are still testing this setup... it's not just one part :)
This will be interesting!
maybe try ginger ale/beer with cherry juice?
I don't drink much soda anymore now that i have been diagnosed with type 2 diabetes. On the rare occasion I do, it is usually a ginger ale/beer I make at home by making a ginger simple syrup and adding soda water.
In this case just make the ginger simple syrup. skip the soda water, add the cherry juice?
Sounds like it would be good :)
I wonder if the flavor went off because you pasteurized it. Coke’s flavor changes when heated (which is part of the reason why Cherry Coke doesn’t actually taste like cherry). Maybe if you try to repeat it, you could use allulose to keep the sweetness but preserve the flavor?
Carol Kane in Transylvania 6-5000. I watched it last night
I remember there being hard coke in Fallout 4. Have been looking out for glass bottle Mountain Dew. Because one it tastes better and making mead with it and orange blossom honey would be interesting.
at 6:45 is it Happy Gilmore when he misses the put "Are you too good for your home, go in your hole!"
Coke and red wine are delicious together.
Huh, never thought to try that.
@CitySteadingBrews My wife angrily disagrees, but it's a thing.
all this talk at 35:00 makes me want to see you guys make brews that WOULD fail. and document the results. i think it would be a great (and thanks to your entertaining commentary) funny way to learn what things work and what things dont.
Anyways, love your videos guys! ive had a lot of success with my brews at home thanks to your videos. Dont ever stop! :)
We wouldn't really intentionally waste products though :)
"Are you too good for your home?" Happy Gilmore.
I left my airlock filled with sanitizer solution after I pasteurized my cider and it sucked most of the solution in while it was cooling. Should I play it safe and scrap the brew or will it be ok? It was a 1 gallon batch with a 2 piece airlock on it.
It's fine. There's not much there really. I watch for that and just pull the airlock off to reset now and then.
I like making Franken Wine's, 👍
Very curious about the sodastream setup you mentioned. I have tons of those bottles laying around!
I just use their co2.
@CitySteadingBrews I would love to see your setup after it's done. I have several of those CO2 bottles full and don't use the sodastream much these days. By the way. Started watching your videos a couple of months ago and honestly I love the format. Your videos really keep it interesting!
Yup, it's coming :)
Maybe an easier way is to pour some cherry coke into a glass. Add your requisite rum. Add ice. Swirl. Drink.
I like a cherry coke with a meal. I find it goes awesome with a very hot (habanaro sauce) pulled pork burrito. In fact, I have this combo once a month or so. Thinking on it... I'm overdue...
I think the fermentation broke the coca-cola. I expect there's a fermentable malt that needs to be there to make coke .... coke.
If I send you some swedish sodas, would you try to make wine out of them? Julmust is in season atm, which originally/historically is a fermented juniper beverage. Or maybe you can find Julmust from a swedish shop over at your place, If possible I would recommend trying both modern julmust and the more historically accurate juniper drink (Enbärsdricka).
Perhaps? I don't think we can get that here at all.
Pouring from the sample cylinder? “You threw off my groove!”
So i have an interesting (to me) question. I own a commercial heated dishwasher. It heats to 180f and maintains that temp until turned off. Lots of steam... I was thinking about trying to pasteurize using the glass rack. Just put bottles with loose caps on and let it get up to 180f and then let it set for 20 minutes.its basically a steam bath.
Way too hot. Will alter the flavor.
@@CitySteadingBrews but if I lower the temp, that might be ok?
140f for 22 mins is my recommendation for internal temperature.
I've heard some cherry juice can get a cough syrup flavor once fermented, could that be part of the taste you don't like? Maybe tarr cherry juice would be better?
Could be. Not sure.
I just got the ingredients and I’m making it today to have hopefully on Christmas… will it be ok to not carbonate it or to naturally carbonate it with sugar?
It likely won't naturally carbonate due to yeast stress but you can try. No real need to carb it, we liked it a bit better that way anyway.
I know. I definitely know.
I KNOW! I KNOW! I KNOW! 🤣😏
Adding the CO2 to carbonate lowers the PH of the brew. This can effect the flavor a lot, an example is when people carbonate milk and you see how grossed out they are. So while you enjoyed it before carbonating, you probably dropped it to a ph level of 4.
That is possible.
I’m not a fan of cherry Coke, but I fancy doing this to raspberry Coke instead 👍