Wine, Cider, Mead and Beer... Differences?
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- Опубликовано: 17 мар 2020
- Wine, Cider, Mead and Beer... Differences? Ever wonder why wine is wine and not cider? Or beer is beer and not mead? Or why mead and wine aren't both just wine? Us too. There's a lot of names out there, and we're going to explain some of them!
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It's not that new brewers don't have the patience, it's that we don't have the stockpile of homebrew to take the edge off of waiting for a batch to age properly.
LOL, that's true too!
Hence the need for patience.Its an ungly cycle.You can do the apple and drink it asap with some in reserve and make another batch the same week to build up the short term supply and the maturing supply.Or buy some store beer at the same time to help share the burden until everything is at the acceptable time and quantity levels.
I was scare if making wine, but your channel makes everything simple. Some channels called themselves "home making", but the use so much equipment and terminology that it prevented me from trying it. I just did my first wine and hope it comes out ok.
Try doing the cheap wine he made a video of. I have a red and a white from that, and they are bloody AWESOME!
This feels like the kind of talk that needs a white board lol
I am a Prepper. & if & when the grid does go down our communities are going to need a drink of adult beverages to help keep their "spirits" up. And I have learned a lot from you guys. So now I share your info in my social media circles.
Thanks, we appreciate it.
Cranberry juice from my experience is so easy that I’ve accidentally fermented it without intending to. I just put it in a container that wasn’t cleaned well enough and the residual yeast fermented it. It’s also just incredibly good as an addition for tannins. It makes such a nice tart tannin filled red wine that’s super good with minimal aging.
This is the perfect video to get people to understand the difference... and to want to learn more. LOL!
No wonder I keep recommending your channel to people who ask me questions!
I was hunting for carbonated drinks in swing top bottles at the supermarket the other day. Asked the shop assistant in the lemonade aisle. They didn’t have any and he asked me why. He got all excited when I told him I make my own mead and recommended your channel (uw Belgians, especially in Flanders, are pretty proficient in English). He got out his phone and had me send him the link. Bless him... he looked about 19 or 20 years old and was looking for a hobby for him and his Dad. I hope they subscribe and start brewing.
Ended up buying some beer for my swing tops. Two bottles ended up in a really nice stew that’s a traditional recipe here. Had another bottle with the stew. Topped off the day.s productivity by sniffing my airlocks. Life is good! 😊
Really enjoying your videos. I've wanted to make my own mead and wine for a few years, and finally started about the time I found your channel.
I've got my first mead finished and aging(about two weeks since fermentation stopped at 1.000).
Ran across some apple juice with ginger that I had to try. Stopped fermentation at 1.042 gravity, and other than the new alcohol bite, the first taste after two weeks aging was great. Definitely not ready, but considering the short time span, I think 6-12 months aging it'll make a delicious dessert wine.
Thanks again for the fun videos and loads of ideas
Only reason I started brewing was because of this channel. Thank you for all the advise.
You're most welcome!
Another awesome video, thank you! I am remembering where I started 8 months ago to now and the difference in how much I have learned from you guys (and therefore becoming...dangerous...) has made a world of difference in the quality of my brewing.
Looking forward to the videos coming up that you mentioned. Cheers and thank you for building this awesome community!
Hi George, I'm where you were 8 months ago! I'm super excited, too - I love mead and I've wanted to try this for a while.
I definitely lack the patience Derica mentions. We're putting together our first must this weekend... I'm curious, how did your first brew come out? Are you in bottles already or still in conditioning? Cheers ☺️
@@Daszkal my first brews were ciders. I have made a couple meads (hydromel and coffee mead) but both of those are still aging. I mostly do cider and ginger beer.
My first brew (cider) wasn't very good, I didn't use a hydrometer, I didn't de-gas, and I didn't rack it. I'm lucky it didn't make a bottle bomb.
Omg!!! You two crack me up!!!😂😂😂😂 Thank you for being so informative and also making my day. It always a please watching your videos😄
This is a very long comment. I doubt there is even a question in it. If so, it would be which series of your videos may help me deal with all these issues. Because I obviously have issues. I am at every stage and tried almost everything that makes whatever I am making into so many categories you are doing your best to simplify, and you are about the 40th channel I have watched, and you are the ONLY ones I trust.
As whatever I am brewing or fermenting or picking and juicing is at all of these stages, my equipment is trickling in from Amazon to my house while I am at my Dad’s ranch doing things here while whatever is happening at my house is turning into either wine, vinegar, cider or a bomb. But not mead. I only had honey flavored syrup in a bear and raw beautiful honey in the honeycomb.
My Dad was an avid winemaker, and he passed away in April. My oldest sister felt entitled to all of his equipment.
I am the youngest of his 10 kids, and the only one interested in trying to do something with the last harvest from his vineyard before my step Mom sells the place.
I want to make something for my kids and my siblings from that harvest. We have yet to have a memorial for him. I started about 2.5 weeks ago with about 6 pounds of Concord grapes I picked from the ranch. I watched too many videos, like you said, I heard too much bad advice, like you said, and I have concoctions in several jugs and they are all different. I had no equipment, just glass jugs, vodka bottles, juice, fake honey, sugar and ginger. What in the hell was I thinking?! I could very well go home to purple walls.
I bought a carboy, the vent things, ph strips, campden tablets, yeast nutrient, the yeast has yet to arrive,, but I have bread yeast. I need to start again once I have it all.
I gave some of the jugs and jars more sugar, I mixed the whatever together, re-distributed the liquid. Some bubble, some don’t, one is still bubbling away, the one with fresh ginger, and most stopped.
I didn’t have anything or the knowledge to control any of that process. If I did, I would have controlled which siblings get a bomb. At this point, I want to just squeeze some fresh grape juice and put it with some vodka and call it a day.
While I will do that for myself, my Dad would be the first to tell me that I should not give up.
I am going to squeeze the juice, freeze it without the pulp, freeze the pulp separately and keep watching your channel until I feel competent. I feel like although time is a factor, it is important for me to show this endeavor the proper respect in honor of the greatest man to grace this planet.
I hope that freezing the harvest in this way for a week or two will not be yet another mistake, and I will keep binge watching. If you could help point me in the direction you think I should start all over with, I will do my best to forget all the crap I have heard on other channels so I have a fighting chance at this. Thank you, I am sorry for the hopelessness. I am exhausted.
Well... I don't know what to say to all that! But, you are fine freezing the fruit. In fact, I recommend it. No need to juice first, just freeze them whole.
I'm sorry to hear about your loss. I do hope you can make something to be proud of and if we can help you with that, just ask.
@@CitySteadingBrews (
Please forgive my blabbering on and on-ness.
I have my laptop now and I can start documenting all this just for myself. I am sorry, guys. )
Thank you! I just went back to my house to pick up my concoctions, and tasted one so far, and it is excellent! It was the only one I refrigerated. I can't taste all of them, because I have a long drive home. You both are really helping a lot. I feel my confidence growing!!
Ok, I just tasted all 7. They are completely different, apparently I made a watery but very fizzy ginger "beer". Two of the pint sized are good enough that I am going to bring them over for my best friend to try. What was I freaking out about?
They did it on their own. I am too hard on myself.
Now I am excited to do the work to gather the grapes, get the proper equipment and do it right. I can listen on a whole new level. My kids would definitely rather have mead. I practically raised them at the Ren Faire in Texas, and they all love mead.
Sorry to have panicked.
I got no vinegar, I got one very sweet, one sweet and fruity, one sour, not vinegar, but like a sour patch kid, one just like something I would have chugged as a teenager, one was like something you'd drink with steak, but not dark like a cab. Then the ginger beerish kind that I added some more sugar and juice to. and I am missing one. Oh, the one in the fridge that was sweet and fruity like the other gallon.
I sure will be glad when my hydrometer gets here Friday so I know what all of that means in numbers.
Love the energy and fun you both expressed while educating......I been cracking up watching your videos.
Glad you enjoyed
Thank you Bryan and Darika (sorry if I butchered the spelling on your names) You folks are making me want to try making my own brews this fall (hopefully)!
Thank you for again an interesting video. Maybe a video of different difficulty levels of fermetations, similiar to what you started in this video, would be interesting. Something suited for beginner, intermediate and advanced homebrewers, as a source of inspiration
I definitely started brewing hardest first! (Totally backwards from your suggestion) I started with mead. I bottled my second batch!! Yay... I can't wait to get to the batches I made after watching a ton of your videos, I'll let you know the difference when I get there (I'm pretty sure they'll be better off the bat(vat?) LoL) I really appreciate all your informational videos, one of the past ones had me catching a small mistake that could have ruined my brew! I'm looking forward to the next week video about SG, ect. I have such a vague understanding of all that (basically bits and pieces from your other vids) can't wait until it makes more sense!
Looking forward to your next video on specific gravity, hydrometer readings and how much sugar to add to your brews!!!
Hi Derica and Brian - absolutely love your channel !!!!!!!! i feel like we are great friends because i have watched you so often 😂 ( weird ) - i just put a pomegranate mead on after using the knowledge gained from this channel - WISH ME LUCK X from melbourne australia :)
I had never understood what Mead was until yesterday when I found your channel. I always thought it was another word for beer! Now I am planning on making my very first mead thanks to your videos! :)
You Guys are Awesome!!!
🧟♂️
Just what I was looking for now I need to sort it all out. May have to watch this a few times.
I’m 1 week & 1 day into my first attempt.
It looks like a monthly Q & A would be a great thing.
We pretty much do a weekly one now....
"A rose by any other name would smell as sweet."
Loving the WV shout-out! We don't get very many these days with all the glitzy, straight-line having states (I'm looking at you Montana) stealing all the thunder. We do have Jesco White, so we got that going for us.. which is nice.
I started out a couple years ago when my dad brought me a recipe his son in law gave him, along with a sample. It's titled Ancient Orange Mead. It calls for stuffing an orange cut into eighths in the carboy, a handful a raisins, 3 pounds of honey, 1 cinnamon stick, 1 clove, yeast, and water to top off. The recipe said to let it sit, no racking at all, until it turns clear. Talk about something POTENT! I only had about 4 ounces worth and was completely hammered the rest of the night.
I've actually got another batch of it working right now that has been sitting for about 3 months and it's still quite active. Thanks to discovering your channel, I've been branching out into making wines.
Yeah, that should come out around 11-14% or so. Never did it personally, but we are doing something similar soon.
Whoop whoop another West Virginian here!👌
Only my third vid of y’all’s and I’m heading down the rabbit hole that has me ramped up to do my own mead and cider.
Welcome aboard! Thank you for watching!
I have tried to wait 1 year and have 1 bottle of a 1 gallon mead that will make it to 1 year on April 4. It won't make 1 year and a day. Some others might make it because I am getting about 5 1/2 gallons at a time now, but no guarantees. Still sticking to mead or melowmel, pineapple and cherry. Someone else thanked you for making this understandable, I want to thank you for that too. Still enjoying your channel.
You are welcome!
In reference to your blackberry wine that you mentioned in this video: I live in north Georgia and have a huge blackberry thicket on my property that we harvest, usually around end of June to the beginning of August. If you let me know how many pounds you need, and where to send them, I'll happily pick and next day you the blackberries you need for that video as soon as they're ripe. These are wild growth, are unmaintained (no pesticides), can tend to be a bit more tart than store bought blackberries.
*correction* blackberry mead... Since the semantics is the topic of the video 😂
Thanks for the offer!
I live in NW Georgia (foothills, not mountains) myself with the same wild blackberries, although they are ripe here late May thru June, all gone by July. Many years ago I added some to a Mr. Beer brew, probably the best Mr. Beer brew I made, honesty, many weren't that good. I plan to soon make cider from store bought juice, and in 3 months make blackberry mead with the harvest. If the cider turns out well, I may buy fresh apples from Ellijay this autumn and give that a go.
How's the coffee mead coming along? Mine produced a good amount of lease so I transferred it to its second carboy already. still new to all this so waiting to see your next steps, can't wait! I love your channel!!
Why did you rack it? Was it finished fermenting? Ours is still working... the lees is a necessary thing for fermentation. Have you checked the gravity?
a long rambling weird video from brian? no never :P thats why we love your channel
Ginger Beer is its own special unicorn lol love it! Going start using that with friends
I usually use Martinelli's apple juice, but the last cider I made was actually made with hand pressed apple juice, and the flavors came out very similar. I use Mangrove Jacks cider yeast for all of my ciders, and I can drink it fairly soon. I do have a raspberry cider that was made with 2 lbs of raspberry puree and 1 lb of corn sugar after killing the yeast and adding wine stabilizer. It has gotten better over the past couple years in the keg, but it was very drinkable soon after making it.
What makes the cider bitter?
What do you think would go good with sorghum syrup for a fermentation?
Thanks! awesome video! does gas/sparking affects the name of mead and / or cider? or is like regular wine and sparking wine?
Nope. Mead can be sparkling or still just like wine and cider :)
Why not use Citrus?
I randomly decided to try to ferment some nice organic lemonade I found and after a few weeks with some yeast it tasted awesome and fermented from 1.052 to 1.000.
I was not into making anything.. Until I seen your channel. Now I have a mead going I started is on the 9th of this month im going to let it go until the 6th of next month before I condition it to another 1 gallon carboy
Take readings... don’t just set dates, yeast don’t have calendars.
How about a pineapple 🍍 mead? I’m new and interested in starting this hobby.... thanks for all your videos too. Very informative...
Making kilju used to be illegal in Finland, but it has been legal since march 2018 or something like that.
You spoke a bit about carbonation here. Would you consider making a video on how one might do that? Through fermentation, dry ice, or even a soda stream??? i have accidentally made a carbonated mead by bottling too early. It was great, not not repeatable safely. I appreciate what you both do here. 👍👍🤘🤘
Sure, but we do cover this in many videos.... we really only use natural carbonation, to be honest, as it's reliable and the best way IMHO.
Ive been working on a cider for a while. Today i opeaned it up to take a reading and i found a white filmy substance on the top. I scraped it off and the smell was ok and the color was fine. Idk what it was. Im afraid its infected. I dont want to dump all that work but i also dont want to poisin myself or anyone els. Pls help.
It could just be kahm yeast... I'd shake it up, and if it returns, it might be something else. You will NOT poison anyone though if you use common sense. If it smells rancid, dump it.
How is your ginger mead coming? I started some a few weeks after the video. I've step fed and tasted it once - very promising.
Video soon!
Hey question here! :) so I have a batch of mead stuff fermenting. Everything seems to be going nice there had a perfect OG so I’m just waiting on that one. In the mean time I’ve been starting more brews. I decided to try some wines as that’s what I like to drink. I’ve got a grape wine going I added too much sugar to it but it’s been fermenting so I’m just letting it do it’s thing and seeing how it comes out. Now to my final brew I just started here is where the question lies (sorry I’m rambling some), so I put almost a gallon of cran-apple juice into a carboy along with 17.6 ounces of sugar, mixed well, got my reading of 1.115, added a whole packed of lalvin 71b and shook it up some more. It’s been 4 days since I did that and I still have what seems to be no airlock activity and there is a foamy red pile up at the top, which usually I wouldn’t be worried about at all and I’m still not awfully worried about that I’m worried because I see no activity with my eyes. Is something wrong? I’m almost positive there’s no leaks in my seal so why hasn’t my airlock moved like at all? Is there something I need to do ?? Do I let it sit longer ?? Sorry that was so long!!
Could be dead yeast… try adding a different one? Are there preservatives in the juice maybe?
@@CitySteadingBrews there is fumaric acid and of course ascorbic acid, as well as high fructose corn syrup and “natural flavors”. Other than those just water and juices from concentrate which is usually what I stick to this one did have more additives than I prefer. Yeast should’ve been a good pack though I got it from the local home brew store and it was a full pack of 71b. Anyways I was very happy to see some bubbling today when I checked it after I woke up! :D the airlock is displaced but not bubbling and the deep red foam at the top has went away but I definitely see activity so I’m excited! Should I do anything to help the yeast be more comfortable??
Question -- I want to add cinnamon(or any of the woody spices) to my brew. Should I 1) make a tea and use that or 2) add the hard spice directly? My question goes to the concern that woody material may ferment differently than soft fruit.
There are a myriad of ways to do it. But, some things to consider:
1) Cinnamon is an antibiotic, so... adding during conditioning is safer.
2) Cinnamon can overpower a brew quickly, so in primary, it's dangerous since you don't want to keep messing with it.
3) Making a tea of it will control how strong your flavor addition is. This can be good or bad, depending!
4) Using the solid spice lets you test along the way and remove it when you reach the level you want.
Hope that helps!
Thanks that was very informative.
As you said, names don't make much of a difference. But how would 4 Loco be categorized? They are malt based, flavored and the ABV ranges from 12 to 14%
I don't know what they are....
But it sounds like barley wine.
So what does it make if my primary (or only, depending on recipe) source of sugar is maple syrup?
Maple wine.
so I was making a basic apple cider, at the last minute I forgot I didn't add any sugar to the mix, so I chucked a bunch of dark maple syrup in there
according to this, it sounds like I either made a cider (based on how much syrup i put in) or a wine.
works for me
Sounds like maybe a wine?
My first brew was totally plan Mead. Water, honey, and yeast. I didn't like it went I tasted it. I let is set a couple months, and tasted it again. I still didn't like it. So I bottled it and set it aside. I kinda have up after that. Until a few months later. I decided to take a bottle to my weekly d&d game. My friends loved it, and it tasted far better to me too.
I live in Kentucky and im curious if you might know if i need a license to make wine, mead and beer? I trined to Google to find out where the 3-4 paged i found all had a different answer. Is there a certain amount kind of deal where it's legal to posses a certain amount or what?
I am not a lawyer, and cannot give legal advice, but... from everything I found in a quick search, Kentucky doesn't have any statute for homebrewing, which means they defer to federal law which makes it legal without any license.
Legal in all states. Individual states remain free to restrict or prohibit the manufacture of beer, mead, hard cider, wine and other fermented alcoholic beverages at home.[39] Until 2013, Alabama and Mississippi were the only states with laws prohibiting the homebrewing of beer. Alabama and Mississippi both legalized home brewing in their respective 2013 legislative sessions.[40][41] Although all state governments have legalized homebrewing, some states retain local options that permit local governments to make homebrewing illegal under municipal law. Alaska is one such state where the local option is currently exercised.[42]
Most states permit homebrewing of 100 US gallons (380 L) of beer per adult (of 21 years or older) per year and up to a maximum of 200 US gallons (760 L) per household annually when there are two or more adults residing in the household.[43] Because alcohol is taxed by the federal government via excise taxes, homebrewers are restricted from selling any beer they brew. This similarly applies in most Western countries. In 1978, President Jimmy Carter signed into law a bill allowing home beers, which was at the time not permitted without paying the excise taxes as a holdover from the prohibition of alcoholic beverages (repealed in 1933).[39][44] This change also exempted home brewers from posting a "penal bond" (which currently ranges from a minimum of $1000.00 to a maximum of $500,000[45]) which had the prohibitive effect of economically preventing brewers of small quantities from pursuing their hobby.[citation needed]
@@CitySteadingBrews Thank you, I was on Google for a couple hours trying to find a definitive answer. And it seemed to me that every sight I went to had a different answer so I got very confused very quickly and your answer makes a lot more sense. Lol I know it was and still is illegal to make moonshine but when I was a teenager I was a still had and the drop off guy where we did what they call dead drops. I quit messing with all of that and I am only interested in making beer,wine and mead now for my own personal enjoyment. I decided that a Federal prison jumpsuit would not look good on my. Haha
I don't know about legal definitions but I thought beer = fermented drinks primarily of grain, wine = fermented fruit drink, except for fermented apples and pear which are ciders, mead = fermented honey drink, then you get into crossovers used for flavourings.
I have had to explore mead every time I mention it to my coworkers.
Side note... If you use fleshmans to make the wash it comes out great. Has like a almost nutty flavor. I know it sounds nuts but I use pink lemonade powder to mix with it to taste in the glass n ice it. From Florida aswell n not much beats iced lemonade on hot day by the pool lol super good.
You mentioned that you probably shouldn't use citrus juices, is there a reason for that? I've heard citrus has more pectin and therefore might produce more methanol but I don't know if that's something to be concerned about or not. Would love to know more!
Orange in particular is just harder to get the flavor right when fermented.
So what is the technical term for a fermented beverage made from water yeast and maple syrup?
Maple wine.
My cranberry brews turned out really good!
Since I began watching your vids what has been bugging me is "wine" of the past. If you need to have a high percentage of sugar for it to be considered wine and high percent of honey for it to be considered mean does that mean wine in the past was actually mead? I ask bc sugar was not "created" or distributed until the 11th century but wine has been around since forever so has the wine in the past always just been mead? Pls if you could answer bc this has been knawing at my mind for a pretty long time.
I didn't make up the names, but yeah, a lot of wine was mead. But, you're also forgetting they made wines purely from fruits too, without adding sugar. In the end, it's all wine in my eyes. Long as it's not beer, it's really a wine. Even cider is just a weak wine. Governments changed all that by adding tax classifications.
I try to respond to most every comment, no need to ask us to respond.
I have used juice to make melomels quite often. They turn out great, but I do find I need to give them more time for some reason. I still haven't figured out exactly why, maybe I'm just getting impatient with the process. Is it technically mead or wine....well I just call it a mead since the only thing I add is honey. I don't know for sure it is more then half the fermentables, but I think it usually is since I run them to 13-18% depending on what I feel like.
Probably mead. Straight juices tend to only get 5-7% or so. If you're getting over 10-12%, I'd say it's close enough to call it mead. Going by points... if you put 2 lbs of honey in with fruit juice... it's already more than half.
As for why they need more age.... this could be due to less nutrition vs whole fruit or, other processing of the juice itself making it harder to ferment.
I just finished my first brew-apple cider in the plastic store jug. Yikes-dishwater! 😢😢😢. So age 1 year? I think I’ll let the remainder sit and try it!
I have a serious question. If I use three different honeys, do you think it will come out as crap mead or does it even matter since they are all real honey?
Every honey has it's own nuances... wildflower, clover, orange blossom, all a bit different in mead. It won't be crap necessarily, but it will be a combination of the honeys used.
On that kilju. Do you think it would make any difference if it was made with real sugar cane, as apposed to processed sugars?
Nope, would still taste like crap, lol.
Greetings from Finland! I loved how you mentioned our national pride Kilju (not really) due our high taxes and history of alcohol, that's how we get our heads (and bellies) all messed up. Maybe next one could be Sahti, what do you think?
Keep up with the good work! 💪
lol, lots have asked about Kilju so I had to mention it. Juniper flavored beer.... ehh.... best I can say is ... maybe? :)
@@CitySteadingBrews I felt so stupid, only recently I realised how silly it sounds in English. Lol.
Another famously horrible version is Lömppi, which is unclarified Kilju.
About Sahti [sah'tea], that's pretty much the root of our beer culture. We have some nice festivals around that drink, where family recipes compete against eachother. Some regions use it as a festive drink. For weddings and bigger family reunions. Old traditions die hard.
I just started watching recently. Kilju hasn't actually been illegal in Finland since 2018! They lifted ALL the ingredient restrictions regarding homebrewing. Well, more accurately they're ingredient *requirements*, because it had to be legally considered beer or wine, which means using fruit or other ingredients in a large enough quantity to realistically be able to call it beer or wine. If the cops for some reason discovered your brew and you obviously couldn't just say "I put in 1 raspberry so suck it, it's wine" Distilling is still illegal, "freeze distilling" is apparently? not illegal since it's not actually distilling.
Well, it IS distilling, but that's for our respective governments to argue over :) Good to know you can make kilju.
I have a question have you heard about chicha? Is it like a beer?
It's corn beer. I plan to try it sometime.
Any plans for making kvass?
Honestly, we can try it again. I made it once, and we were underwhelmed.
What's the term of distilled mead or mellomel?
There isn't one officially.
I noticed you caution against citrus in brews. Is that in general or just beginners beware? Im totally thinking of fresh grapefruit wine.
It's totally doable, but... requires pretty long aging, and.. the acidity can harm fermentation if you're not cautious.
Didnt think of the acidity. Any suggestions to get around that?
So would Rum be distilled Kilju?
I propose a battle of the brews! Him vs her! Cook off style! With your friends as judges like the comparison video y'all did with the tape on the bottom of cups. Would make a cool playlist aswell.... Following the processes from start to glass! Js js
Social distancing makes this difficult right now.
@@CitySteadingBrews ahhh yeah... I forgot.... Stupid rona..... We need to dunk everyone in trbos
Confused? You won't be after the next episode of Soap... er, CS Brews!
Yeah sorry about that. We actually filmed out of order!
Just watching this video I had a question what would a brew be called if it was made out of maple syrup
It's Maple Wine. Now, if you used at least half honey and the rest maple syrup, it's an Acerglyn.
i break it down like this: Low abv (less than 8-10%) Beer is grain with hops, ciders are everything else; Wine is high ABV, mead being a class of wine using honey.
this is just how i keep it straight in my head, not any sort of legal definition.
Pretty much how I see it too.
how do you have a day a fermentation?!
For the soda? You drink it after a day.
@@CitySteadingBrews i feel like youd get stomach pains or would just tastes awful lol
No, just not a lot of yeast is the trick.
Have you ever made or thought about making kombucha?
Yup. I don’t like it so....
Understandable
“This is turning into a long, rambling video...”
Ma Nishtanah?
Can you try making a hard soda
Isn't that pretty much what cider is? And yes... like we said in the video, we plan to!
I was always taught mead isnt wine or beer it’s ,it’s own category and brand.
Kinda like how Koolaid isn’t technically juice it’s just flavored water with a lot of sugar. Compared to juices that actually have concentrated fruit juice extracts and natural flavoring.
I could be wrong tho.
Modern wine definition says fruits fermented is wine. Mead is fermented honey. The method is identical. In many places it's honey wine as mead is not a universal term. To me, it's wine. It's own type of wine, but still essentially wine.
In the UK, if it's not legally beer (grain), cider/perry (apple/pear), wine (grapes) then it is "Made Wine", so fruit ciders, mead, beer/cider >8% ABV are all made wines...
I like that!
ok thanks for that info/ clarification ........ if you git the wrong mead it will taste like bottled electricity.. i have had it not the best thing but a crazy flavor. its called " getting stuck by the man " in that instant . lol
I'm one of the lucky apple brewers. My apple wines clear so fast it's nuts and they are gooooood right off the bat but I usually let a lot of it sit 6 months to a year and then I'm just an alcoholic waiting to happen.
I think Brian started to channel his inner Alton Brown threw the video. Lol
Yes I am a Good Eats fan.
Me too.
@@CitySteadingBrews ever thought about a Persimmon brew? I say brew cause it can be made into just about anything. Or a pawpaw.
Native exotic fruits ..... who knew!
Lmao apple ciders need to sit for a year or so.
"Your patients will be rewarded."
That will now run threw my head when you guys say that something needs to sit and age out a bit.
@@dracosdiabolis1769, Paw Paws are plentiful where I am, but if they are not completely brown they have a bitter taste. Letting them sit until they turn brown and mushy attracts so many fruit flies though.
@@ogrebeast64 I have those. Along with a few other "southern" fruit trees. Lol but yea wait till they turn brown. Lol tho little tartness couldn't hurt anything. Lol
My personal (yes, my own, so no one have a hissy fit over this) is that it's not a beer if it doesn't have hops as a major flavor component.
Well.. yeah, I'd have to agree with you there for the most part. But... it must have hops, not be a MAJOR flavor component. I mean, most stouts aren't all that hoppy, but they are still beer. Not everything has to be an IPA, lol.
@@CitySteadingBrews Agreed. I suppose the bitterness level is a subjective test, after all, so it ends up being moot. As a single sip of IPA gives my face a seizure, that, to me anyway, is WAY overbitter.
Lol
To make it more confusing try adding Perry to the list.
Well, yeah.. I did say cider is apples or pears though!
I used watermelon and sugar only one time and it came out to be like a watermelon Jolly Rancher
i think we should label beverages by abv, obviously, there are differences u cant call a 15-18% apple wine a cider and and say its the same thing, its not
I can only imagine a currant or wild black cherry mead.
Why only imagine? They can be done.
@@CitySteadingBrews I can't get those items in my area. I do have a wild black cherry tree, but I only planted it a couple of years ago.
To meed or not too meed. That is the question..
Have you ever made a rice wine?
SAKE!!!!
They are not the same thing actually!
@@CitySteadingBrews One is distilled and one is fermented. I can't remember which is which.
Totally first viewer!
While in YT, your video posted 45 seconds ago. So I HAD to watch next interrupting my news. Big thing considering I'm in AK
Sparkling fermented sugar water = Hard Seltzer
Hard seltzer? Lol
So you say start with apple juice...here's my story...I bought a 1 gallon jug of organic apple juice to make cider. I decanted about a 12 oz to a bottle to create headroom. I made the cider in the jug but that's not the story. The story is...I crown-capped that bottle and left it in the fridge for almost a year. One day I told my wife "There is still a bottle of apple juice in the fridge. We should drink that so it doesn't take up space. I opened it and I heard hissing sound! It actually fermented while in the bottle, without added yeast, in the fridge....It was at the right amount of CO2, and right amount of sweetness, and the right amount of "everything that is right about it." The whole time in the fridge it could have been a bottle-bomb, and can I make it again....I highly doubt so. And that's...story of my life!
Yep, it can happen.
why do my comments not show up?
gotts to luv it!! LOL!
Have you ever jacked a drink
It’s technically illegal where we are without a license so we do not do that.
Sugar only. Buy a flavour kit and you have liquor quik
If that’s what you like, go for it.
Ok genius, what exactly is Sake.
No need to be rude. You asked this twice. It’s rice wine.
@CitySteadingBrews but it is made from grain not fruit. Still a wine?
It’s referred to as rice wine. I do not make the rules.
@CitySteadingBrews thank you. I appreciate it. your video was entertaining.
I have to ask, why the snark in the first comment? Intent is difficult in text and comments like that will often get a reply in kind.
i wonder of you can ferment a tea with some sugar added to make a low abv tea. I mean i know you can but would it be tasty?
Nope. Kombucha uses a different method than regular yeast fermentation.
I did it but I added yeast, orange and lemon too and it was good. Drank it when I was sick and it gave a good boost with the caffeine Alcohol mix. And it definitely made Alcohol lol