Easy to Make Blueberry Cider using FRESH Blueberries
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- Опубликовано: 28 сен 2024
- How to Make an Easy Blueberry Cider using fresh blueberries!
We have a NEW Version of Blueberry Cider! This is our BEST Blueberry Cider Recipe yet! • Our BEST Blueberry Cid...
Ingredients:
2 lbs Blueberries
1 teaspoon Pectic Enzyme: amzn.to/3WjcBQJ
1 Campden Tablet: amzn.to/45mVHEL
1 Gallon Apple Juice
French Oak: barrelcharwood...
2.5 grams Fermaid O: amzn.to/41U6cMU
1/2 package Safale S04 Yeast: amzn.to/41Vu7vi
Additions:
Back sweeten with Allulose (we went to 1.022 gravity): amzn.to/45ltNcc
28 grams Sugar for carbonation
(we also added a little bit more of fresh yeast for insurance)
Blowoff Tubes: • Airlocks and Blowoff T...
What to Expect When Brewing at Home: • What to Expect When Br...
Racking: • Racking Homemade Mead,...
Bottling: • How to Bottle Homebrew...
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Hydrometer Kit: amzn.to/45vmy1I
Baster: amzn.to/3Ot3Scz
Belgian Tasting Glasses: amzn.to/41XPs7z
1 Gallon Fermenter with Airlock: amzn.to/3BJUnOI
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We have a NEW Version of Blueberry Cider! This is our BEST Blueberry Cider Recipe yet! ruclips.net/video/-pgpSKT9sjc/видео.html
I have experienced that footy smells usually go away if you mature the wine for 8-10 months or more.
@PankajDoharey yup
I'd like to see the keg be done. Even if I don't buy it or it's a little cost prohibitive, I still like learning new techniques from you guys!
I just wanted to let you know what my experience has been with a mini keg. Mine has been awesome ! When my fermentation is done and after racking a couple of times, I use Potassium Metabisulfite and Sodium Sorbate to inoculate the yeast to prohibit more fermentation. I back sweeten with more juice ( or sugar or sweetener ) and then it goes into the mini keg. I charge the keg to about 25 to 30 psi, and in 2 to 3 day I have a nicely carbonated cider. I believe my keg is about 164 oz and cost about 75 bucks. CO2 cartridges are about 16 bucks for 10. Hope this helps. -- den
I do what’s called “cold crashing” which stops the fermentation. Placed poney kegs it in a refrigerator connected to a co2 tank, or in my case a kegerator I built. About $200 picking up parts on marketplace. The co2 tank was the most expensive part.
Cranked the psi and every day went in and shook the keg around. 3-4 days and had perfect carbonation then backed the PSI off to serving levels. Never added any extra ingredients.
@abolton2718 cold crashing does not stop fermentation. This is dangerous advice.
I had been meaning to bring it up on a previous video, but using a stronger drinking alcohol in the airlock has been fantastic in keeping every batch I've made safe. My sister left a mango vodka here, and I had not used it as I'm not a fan really, but its been great to use there. Plus it smells WAY better than it tastes, so if somehow gets into the brews, it will just add a stronger fruity smell.
Python, hitchhikers and Dr Who refernces. Great episode . Im new to brewing and struggle hard with ciders. I love this channel for how honest you are about the good and the bad .
Just a heads up! We have a NEW IMPROVED version of BLUEBERRY CIDER coming out on SUNDAY, JULY 30, 2023!
I once put together a mix of raspberry, blueberry and white grape to make a Red, white & blue wine for my son and his airmen buddies who had just returned from a deployment to Quatar and it was the footiest thing I had ever smelled. Rotten egg smell and I just could not get it to go away so I ended up making something else. I still have 1 of the gallons sitting and it has been a year. (I theoretically distilled the other 2 gallons) The one gallon at last smell and taste were not bad. No more bad smell and a very unique taste. But I say all that to say this. I contributed it to being all juice and 0 water caused it to be too high in acid creating a lot of stress on the yeast. Also I know you don't need my help but my wife likes sweet wine and cider. Her idea of sweet is usually right around 1.02 so I know what the gravity of sugar is and how much liquid I have and add enough to get me to about 1.015 as a starting point in one shot. (math) Then only one or two more adjustments to finalize the sweetness to taste. Time and wine saver. 🙂 I just used a 1 gallon mini keg to force carbonate my first wine and it worked great. I put 25 to 30 lbs of pressure on it with a 16g cartridge and left it for like 3 days and it really carbonated it good. I served it from the mini which fit into and stayed in our fridge we use just for drinks. While storing it I kept it on the higher 25ish lbs of pressure but when serving I released excess pressure and served it at like 5lbs pressure. Worked great and now I am looking at the simplest/cheapest way to bottle from keg.
Absolutely no idea why the algorithm recommended your channel but, l'm glad it did. I thoroughly enjoyed watching this. Just the right amount of useful information mixed with lighthearted banter from a couple who obviously respect and enjoy each other's company. I find myself skipping through a lot of (supposed) tutorials because the 10 minutes of "me, me, me" at the beginning does my head in so, thanks for not doing that. I also liked that even though the finished cider was not as good as you'd hoped, you still posted the video. I don't drink much alcohol as it interferes with other meds l have to take but, l have been thinking of trying to make some lacto-fermented sodas. I'd love to know if you've ever considered making anything like those.
We have not made lacto fermented soda. Pickes, sauerkraut, but not soda.
@@CitySteadingBrews l'd love to see you make a video of you making them. You demystified so much of the processes in this video, l'm sure you could make that look less daunting too. 🙂
I loved the color of the unpasteurized blueberries. Too bad about the odor.
I'm step feeding my own blueberry apple wine right now.
I hope it turns out right.
Also, I just thought I'd remind everyone that it's lemonade season at Aldi! At $3 each, you can't go wrong.
I have been interested about brewing for a long time. Your channel has been a huge inspiration showing various of recipes and techniques to create awesome brews at home. Today I just put my very first cider to fermenter and I am really excited to see the end result!
Where I’m at in the PNW it RARELY gets above 58 degrees and it takes about 3X longer for my brews to do what yours do. You usually tell us ‘it’s been a week and now it’s clear’ - which takes almost a month for me. I wish things went faster. But the access I have to fresh apples, cherries, blackberries, and salmon berries etc kind of makes up for it. If I need 20 pounds of blackberries and I don’t want to spend $60 the kids and I will just grab some bowls and buckets and go picking.
I’ve recently started making low abv brews myself and I’ve stuck to all-natural methods. I’ve since given up on fining so they’re usually a little cloudy but the only thing I had to purchase were bottles that will hold pressure safely. But I did call Redstone Meadery and asked them if their bottles were good for carbonation and was given good news. Flip top bottles are much better in my opinion.
Build a ferm chamber. I have the opposite issue, living in the south my temps get too hot in the summer but spring and fall it can easily be 30 in the morning and 80 midday. I just took a mini fridge, used some insulation board, put a small space heater and connected it to a temp controller that would either turn the fridge on or the heater depending on internal temps. Temps would creep a few degrees but stayed within range
Great video. I'm a beer brewer, have not done much cider. But if you can control the fermentation temperature, and keep it on the cool side of the yeasts range, you can really keep the "funk" to a minimum. Anyway, just another variable to tinker with. Enjoy!
Yes, i would like to see the side by side comparison video please. Thank y'all for your great content, the good and not so good 😂
Thank you for your lovely video! I think the smell you've got because blueberries are among the richest fruits in ascorbic acid, so no surprise in that.
Hi again Brian or Dearica :D I would love to see you guys make a mead-cider where you press the apples! I'm going to do it this summer and it would be so fun to watch someone make a "real" cyster. CHEERS!!
PS. when adding Kmeta, one tablet is for the entire jar so you guys basically use 5 times the amount :D
The instructions said one tab for a gallon. So, we used a little less than double...
My wife wants us to do this too... (Pressing apples) Me? Sounds like more work. And dealing with cider, can someone give me the definition of skrumpy?
Very instructive. I don't believe you have talked too much about infections and contagions, and it would be helpful if you offered a short video on that subject. I had to look up a Brett contagion, as I've never encountered it, so expanding on that would be very helpful.
Building my Amazon list because of yall, can't wait to try this
I really like your episodes. You are more technical than most others and this process is more like a fun adult science, and you aren't pandering too hard. This is a great and easy way to getting into this as a hobby. Also, providing the things you use, is just asking anyone watching to give it a good ol' try. Could you in a future episode (if you haven't already) provide a more in-depth episode in regard to the chemical process behind the fermenting process. I know there are other resources out there, but I enjoy your takes on this topic.
Thanks but we aren't scientists so the more technical aspects of fermentation that you're asking for just aren't within the scope of channel.
To add on to my initial comment, as I am watching the end, you added sweetener. Now, when you add to the mix, could this take away from those notes of blueberry? Or does it enhance the overall products notes?
Another addon to my comment, you mention a sour, is there a possibility that the fruit was not washed beforehand? That could contribute because of the funk it might provide? Also, the thought of that might being a funk brings to mind a trick I found to preserving your fruit. If you do two parts water and one part vinegar, you remove the funk and it keeps the fruit fresh an extra four or five days.
Question on freezing fruit - I agree, SO much more juice when fruit is frozen first, and I’ve found that the longer it’s in the freezer, the more juice I seem to get.
My question is, if your fruit is in the freezer for weeks, no campden tablets would be needed? I think you’re answering this question as I’m typing it… yes?
Technically you should still use camden tabs, but honestly we normally don't for frozen.
With the keg carbonation you can add it to the list of videos that you made a specialized operations and just point to the opposite corresponding video of the method you are doing for that brew
I’m glad you guy made this video. I have to say that whenever I make cider or sparkling wine I just let it go for about 6 months because it just taste and smells awful because of the apple. Maybe the wood may have made it bitter as an aroma? I would definitely love to see the side by side!
Yeah, the wood may have had something going
I just tried this recipe. This turned out to be THE best cider I ever made. It was great even after two weeks. Which is a first for me. Thank you so. much
You are welcome! Happy to help.
First off, I'm new to home brewing and really love your stuff. I always learn something new here
I have kind of a similar story to that strange smell.
I'm currently doing massive amounts of tepache (wild fermeted pineapple) and I test new ideas, like adding limes or lemons.
I did one batch with mango and ended up with a strange and kind of horrifying smell.
It did taste perfectly fine. Just like I expected the sweet and sour flavors were there with like a bit more complexity and funk from the mango.
But it smelled like almost burned rubber and I could not bring myself to drink it, so I dumped it.
Great wholesome video. I haven't have a YT recommendation for you guys for many months. I'm totally going to make this.
Yes. A side by side comparison please and thank you.
I see this channel as a learn-along. Bring the on the keg! Viewers my spend the money if they see your success.
My dad always used to brew his beer in 5 gallon water containers with a tap at the bottom. The yeast always flocculated to the bottom and sat underneath the level of the tap so he could just rack it off easily into a fresh container for the second half then did the same into post mix soda kegs. He’d then refrigerate it to close to freezing, attach a CO2 tank to it then gas it up by rolling it on the floor for a few minutes then when it was done he’d put it in a fridge with food grade tubing running to beer taps connected to the door. You could just open the freezer, get out a frosty mug then pour off an amber ale or Pilsner from the tap with no fuss. God I miss it. I’ve been meaning to get into it myself.
This video was the straw that is inspiring me to go out and get a starting kit to brew my own cider
Awesome!
You want to make your apple juice cider taste way better? When racking to secondary cut up two granny smith apples (for a 1 gallon batch) and rack on top of those apples. Leave the apple in secondary for 4 to 7 days. Push them around/ flip them every day. Then remove the apples and let the cider sit a few days to clear a bit, rack to bottling vessel, add priming sugar and a small bit more yeast and then bottle it. You really need to be smelling it when you move around the apple each day to let you know when to scoop them out.
Rather than using a camden tablet I usually just simmer my final must for a little while at at least 180 degrees on the stove, Metabisulfide gives some people headaches I have heard and I give most of my ciders and wines away to friends.
Edit: The off smell is probably from the apples, in my experience if you don't put something in there for the yeast, I usually use dead yeast, something in the apple stresses the yeast and you get some off smells.
This sounds like a redo! Freeze the heck out of the fruit, and try this again without the Campden. This is another very interesting experiment. These things happen! And I'm very surprised to hear about "foot" or "footy" being problematic. In general discussions, just like hops going off and admitting a cheesy smell, footy, foot, or "sweaty" easily gives a listener a point of reference. Doesn't feel negative but is accurately descriptive. If you don't mind that smell, the recipe, as is, would be acceptable. However, if you have a strong sense of smell (and I do), this could be too offensive to enjoy. I appreciate the honesty and look forward to another attempt. Cheers!
The infection may have been introduced by the wood. Yeast can imbed themselves deep in wood and even with a long soak in boiling water it may have not been killed off.
That is certainly possible.
I was making a kit wine this morning and realized that I have been thwacking packets before opening for years to move the contents to the bottom. Sugar at restaurants, salt from fast food, and my yeast packets.
Regarding the Campden tablet, I typically also add my water at that time, I feel it allows a more evenly distribution of the Campden tablet.
Yup!
Packet thwackers unite!!!
I would be interested in seeing you guys test making a cider with a few different yeasts and then comparing. Ale yeast vs. wine yeast. Specifically when making a cider.
I need to see when the next local blueberry festival is. I would absolutely make blurberry cider or wine with the blueberries I buy from it. Though I might have to wait until next year
Frozen blueberries are one of my favorite snacks. And frozen bananas. And Dark cherries. Something in the freezing makes them all so much sweeter and almost caramelized!
Concentrated sugars, it's similar to how ice wine is made and why it's so much sweeter.
There's a blueberry cider from Humboldt Cider Co that's so good. It's a mix of apples and blueberries too.
I used a potato masher for my blueberries and it turned out awesome with less lees.
If there was less lees, the yeast may mot have been able to get to all of it.
Going to try this one...with frozen berries. I've been disappointed with my efforts to carbonate, but I'm sure it is from staying on the light side to avoid bombing the basement.
Here's a tip from beermaking 40 years ago (when I learned): when the bubbles in your airlock slow to fewer than one a second, it's time to rack, add priming sugar, and bottle. That will insure that there is enough active yeast to get a good carbonation. You'll also get a light layer of yeast flocculation in the bottom of each bottle, so you can tell that the carbonation period is done.
Great video guys!! I just recently did some spicy V8, and man it got white and pink after the fermentation. I then racked to a new vessel and now it is going back to red. Amazing stuff.
I have a 1 gallon u-Keg that works pretty well for force carbing brews below 8ish percent ABV. It does take about a week and takes up as much space as a gallon of milk.
It does work though, provided you keep everything cold before adding CO2 and maintain the temperature until the brew is gone.
When making strawberry and apple cider I use a big ol' bag in a pot, frozen fruit in bag and then fill with apple juice. Boil for half hour and mash the fruit. Squeeze bag and add liquid to fermenter, then you avoid tablets and pasteurise your must/wort/whatever
I would love to see you do something with keg carbonation! I'm waffling on investing in a 1 or 2 gallon keg for my beer and cider batches. It would let me rack and condition beer/cider longer to smooth out the taste without worrying about the yeast dying off and preventing bottle carbonation.
There is a micro brewery in Pa that makes a stout flavored with black current. That stuff is heavenly!
Hi!
I got a weird suggestion
You could consider put a camera that takes an image or 2 images a day of the brew during fermentation phase, and once stacked in a row, you could add them as few seconds fast clips between your shootings
Would be awesome effect
So that the viewer can also see how the fermentation phases look like
If only we had the dozen cameras that we could run 24/7 needed to do this for all our brews...
Keg carbonation videos will be another part to teach, it won't replace anything you already teach. Go for it!
PET plastic bottles are not all equal. If you want to use a test bottle, you have to use one that came from a carbonated drink originally. They have different coatings on the inside
that is not visible, where CO2 could diffuse or not.
Also I found it depends on how much of a 'air buffer' you leave in the bottle.
I was taught, by old Somerset guys, that Cider has to go through a double fermentation, to be a real cider. It starts fermenting in the autumn, stops during the winter and then starts again in the spring.
Well... no. They may do it that way but it's not a requirement to be cider. They are letting it stall when cold is all.
According to a survival instructor I once had (fellow name of Mors Kochanski), if you boil the twigs and leaves of a blueberry plant, it makes a potent halucigenic tea.
I looked it up… couldn’t find any confirmation.
The answer to life, the universe and… everything.
Saw your Two Warriors Meadery shirt! I live not too far from there! Good stuff!
I'd be interested to see the keg carbonation, because even if I never invest in the equipment or never have the desire to try it, it's nice to know how it works.
I absolutely get the footy thing though. Specially with younger brews
I would definitely like to learn all I can. So keg carbonation would be a great addition
Thank You for introducing me to Allulose...
I love the honesty!
I would like to see your take on keg carbonating. I’ve done it for about the last year and a half with good results for beer cider and mead. I use 5 gallon kegs and a converted chest freezer. There are a couple of good channels that I follow that I looked at for basics, but I won’t share them in your comments so that I don’t look like I’m spamming your comment section for other channels.
You should do a timelapse of the fermentation, that would be neat, especially with a particularly active yeast.
It wouldn't be really. Fermentation takes a long long time!
Hense the time-lapse video, where it is all sped up.
Definitely interested in keg carbonation, even if it "incurs extra cost". Part of the charm of City Steading is learning along with the two of you.
needed a min of 3lbs blueberries for the gravity..probably 4. love the channel
Hmm?
I’m going to try the blueberry with white grape juice
Interesting. I don't particularly like the camden tablets, use them only when making grape wine but even then I pitch the yeast immediately after 24 hours. More often tho when using fresh fruit I boil it. Not cook it, just bring it to a boil and switch off the heat.
I brought my 'mash' to a boil and removed from heat immediately for my strawberry wine. I wanted to take advantage of strawberries from my garden without waiting for the camden tabs. I figure bringing it to a boil and then letting it cool naturally will kill everything easily enough. Had the nice side effect of getting a lot of juice out and mashing up the berries very well. Thus far my 'experiment' is going well.
That should be alright. Depending on the temp, it could add a cooked flavor maybe?
Didn't seem to, basically I did the same thing that I would do making a jam. Mash the fruit up, add a half gallon of water and the sugar. Then bring it to a boil for a few minutes and let it cool naturally, what didn't die boiling will die on the slow cooldown from boiling to room temp. I then strained it through a bag. If it's good for jam I'd imagine it's good for brews. Might be a neat thing for you to test as an alternative to the camden tablets.
Off topic but I love your Flash shirt. Easily my favorite superhero
you can set keg carb via temp and pressure to a set volume or g/ml
Enjoyed your video.
I can only think that the off odor must have been caused by something introduced on the wood.
And yes, I would like to see a side by side.
That seems like the most likely culprit.
So, yeah. Just came across you guys, and that was a very enjoyable video. It's giving me a few ideas of a couple things I want to try now, in the same vein but with local wild berries.
The blueberries are a bit acidic and in my experience is hard to blend in. I found adding a little bit of vanilla (either bean or extract) to the brew helps tremendously.
I bet the oak wood does something similar to vanilla.
Vanilla helps with acidity in blueberry jam/jelly too.
I always enjoy her expression when he's trying something.
It's like, "What's he going to do now?"
LOL
The long suffering wife....lol
Must be that "For better or worse" line from the marriage vows...LOL
Enjoy your vids...
Keep it up.
I’d love to see a video on kegging, take the plunge!
I bet it had a little funk. Pmb is a sulfate. It's also used to drop gold out of aqua regia. Also used as a tree trunk remover.
Yeah won't be using it again.
My 2 cents is yes I would like to see keg carbonation. Thank you. Also yes I would like to see the side by side tasting, please.
I've gotten that odor befor do to the wood i reused had a bacteria in it that i didnt detect (only way I found it was because i had another peace of wood in with the one i used and after soaking that left over wood i then could smell it) too bad it dint turn out well for you though.
I always blender, then freeze the bluieberry mash. Then I boil it to avoid using sulfites.
I bet you guys have great summer time bbqs and holiday parties. I don’t imagine you consume all your creations alone 😂
I consume all of Mine alone so this is a judgement free zone 🎉
We store quite a bit. Give some away, that sort of thing.
It could be just that your yeast got slightly stressed at some point it does happen 😊
Possibly!
Hello! From Texas! :D
I started making my own mead and your videos have been super helpful, Mead related and not. You two really help break down the process and as a noob, I appreciate it so much!
This Blueberry Cider might be on my 'to be made' list. :D
Also: 42!? He he
The best you guys are amazing 😊
What with the brouhaha with beer going on, I have taken to drinking Cider. Settled down first with common bottled apple cider. Now ready for more adventurous stuff. That blueberry looks gorgeous!
Or instead of freezing, make juice out of the berries and then make cider or wine. Apparently rest of the world is different from Finland in juicing, but we use kind of steam juicer for home stuff instead of some kind of blender type of thing. Made pretty good wine batch myself from aronia, blueberries and cowberries some years ago. And still have some bottles left in my "wine cellar" basement. Which leads me to another subject of shelf life. I dont understand when people say that home wine only lasts year or couple. I still have my grand mothers old redbeet wine left somewhere, and it is now over 25yrs old and drinkable.
I agree with the long shelf life. I still have some Concord grape wine from 2015 that taste better today than ever.
This was so good to see, thanks!
i have been bending their episodes. Really love the content even tho i dont drink
I just bought a vevor 1 gallon keg w/ co2 and tap for 87.00 they also have a 270 oz keg but they are sold out of those right now, I bought it so I could take it to party's and its carbonized. 1 problem is everyone wants to drink it.
I started a batch of blueberry cider. I used whole frozen blueberry’s, a cup of black tea and apple juice from concentrate and it contained ascorbic acid. Used flischmans yeast and some nutrients using directions on the packet. It’s a couple days into fermentation and it’s going very strong but there is an off smell coming from it. It’s somewhere along the lines of eggs and sulfur and I’m not sure why. I was thinking because the juice I used was probably not the highest quality one of them all. Wanted your input to see if I can correct it.
It's caused by stressed yeast. Possibly from not enough aeration at the beginning of fermentation. It should age out though.
@@CitySteadingBrewsthank you very much guys. Happy with being in your little community, very helpful
Oh my god y'all are delightful and adorable to watch
Your wife seems like a sweet lady, she kind of reminds me of my mother.
If one could proffer a guess? The fruit might have been done differently had you kept it intact for the sanitizer, and baring that the only other variable I can suggest targeting blame cannons upon would be the bag of sweetener…perhaps it carries a radical of some origin?
Most say the sulfites or the oak was possibly infected.
ohhhhhhh. baby!!! this looooooks good!!!!
Great video! I just sat by myself thinking though. Why dont you make a bottle cap with a pressure guage in it to check carboration? Well, you wouldnt have the excuse to open up that first bottle, but if it were me I'd be really curious about the pressure!
I'm not really interested in kegging for my own stuff at this point, but I would love to see somebody else try it in your informative style and explain the process so I can decide if it's something I want to try in the future
My first mead was a blueberry mead and it smelled sorta funky.. after aging it a few months it went away! Potentially something with blueberries? The flavor was amazing.
Could be, lol.
Interesting results. Footy to me sounds like sulfur, which I've gotten from both apple juice and us-04. Would be interesting to see if you got the same result with something like D47.
Regarding kegging, I like to ferment my ciders without fruit in the cider then back sweeten with the fruit, killing off the yeast in secondary before adding the fruit. Then keg carbing. You get really nice natural swetness and the 'realest' fruit flavor this way IMO. Also, risk of infection is lower because of the alcohol present in the brew. Would love to see ya give it a shot!
Wasn’t sulfur. More a “green” or rough flavor.
@@CitySteadingBrews interesting, hopefully it goes away with time!
You’re a dreamer.
Another recipe im going to try, Im a fan of the lower ABV stuff I can drink a few of on a hot day. I like to freeze my fruit and then heat to the lowest possible pasteurisation temp/time. Have you looked into a steam juicer? Its on my list to try.
No need for a juicer for us. I want the tannins and nutrients from the whole fruit.
You should try nordic wild blueberries next, because they have a much more intense color and taste
We used wild blueberries in the upcoming one, but don't know that they are Nordic... Alaskan I think.
I wonder if the funk comes from the ripeness of the blueberries. If there were enough of the under ripe ones, wouldn't it cause those harsh or odd flavors/smells to become more prominent?
Maybe!
I wonder if the bret came in on the Oak.
That seems to be the consensus.
One of my favorite Ciders was a local company's Raspberry Cider. Nicely sweet with a tiny bite. I'd love to see you try one sometime. :)
ruclips.net/video/inSnfyTnCH4/видео.html
@@CitySteadingBrews Well heck!
you guys had me laughing so hard.
i was like, damn they must really know what they are doing bc it looks like they arent paying attention while racking and then then next cut said it spilled on her lap. hahaha great work as always
Well done. Great idea as a whole and visually the brew was gorgeous. Thanks for your honesty and discussion on the footnotes.
Thank you for the videos. Second vid of yours I’ve seen. Definitely going to watch through more of them. Could the “infection” have been introduced with oak? Never done any of this before, but definitely wanting to try. Thank you both again.
That’s the theory. It was used previously and possibly not sanitized fully in the hot water.