I just wanted to say that you are the reason that I brew. And I thank you. Also, Derek‘s hair looked amazing in the first part of the video. I really like that look on you. 🙂 and if it tastes like a green bell pepper, I’m out! 😂 love you guys keep on keeping on 🙂
I love cactus mead, I use a different brand of cactus concentrate and then I had habanero tincture or jalapeno nectar to taste, it is one of our favorites. It does need to be back sweetened to bring out the fruit. I also have always used mesquite honey.
Desert Creek Texas honey is a wildflower honey, from Collin County, which is immediately north of Dallas county. I bought a gallon of it last weekend at the local farmer's market.
As a native son of Texas, I absolve you of saying anything bad about our state. I like your show I like the way y’all do things and I find it fascinating from one from a Texan to you, Floridians. I’ll hand you a pass to get out of saying anything bad about Texas and we all here in the state like y’all
I believe you would enjoy it more if you fermented in primary using the whole ripe pears instead of a processed juice/syrup. Keeping the pears whole keeps the slime in the pears and you get the fruit flavor. It will clear better too.
Interesting with the cactus juice. I’m aging a cactus mead right now made with cactus blossom honey. The honey I used is very light in color and creamy.
Just finished my second Easy Beer recipe. Made a few adjustment, as you mentioned in the video. First was mild jalapeno pepper for flavor, second I used sugar rush peach peppers that had a little heat. Both turned out great. I'm guessing "Bell Pepper" will be my next!
Bell pepper beer is a unique beverage that combines the crispness of bell pepper with the refreshing qualities of beer. This unusual pairing, bell pepper beer, offers a distinct flavor profile. Bell pepper beer enthusiasts appreciate the subtle sweetness and vegetal notes. Creating bell pepper beer involves infusing bell pepper into the brewing process. Many breweries experiment with bell pepper beer recipes, seeking the perfect balance. Bell pepper beer can be enjoyed alone or paired with food. The appeal of bell pepper beer lies in its novelty. Craft breweries often feature bell pepper beer as a seasonal offering. Some people find bell pepper beer refreshing, while others are intrigued by its complexity. Tasting bell pepper beer is an adventure for the palate. Bell pepper beer pairs well with various dishes, enhancing the dining experience. The brewing community enjoys experimenting with flavors; bell pepper beer is a testament to that creativity. Bell pepper beer has carved a niche among craft beer lovers. Those curious about new flavors often seek out bell pepper beer. The growing popularity of bell pepper beer shows a trend toward innovative brewing.
I don't know if I'll ever want a spaddle, but so cool you named it! I just got your favorite pitcher in the mail yesterday. I will NOT be making a bell pepper beer with it.
I have to admit when I first saw this I thought WTF??? Y'all can make mead from anything. And now to have North Mountain rename something because of you, I'd say Y'all have definitely achieved the status of an influencer on RUclips. Congratulations!
Thanks for the Bell Pepper Beer video! I have a slight allergy to agave, so I'll be skipping this one. In other news, the Lingonberry Mead I started almost 2 years ago has finally cleared! This is the one that started at 1.138 and got split into two batches. I'll be taking a reading later this week to see how far it got.
Every time I hear the words cactus juice, I think of Wilma's mother yelling at Fred, "Drunk as a skunk-asorses, you've been into the cactus juice again." The Flintstones. I miss those old cartoons.
My crabapple mead fermented to 0.984 over three weeks. I've never gone that low. But so far I'm really happy with the flavor (after sweetening the sample). Nopales is great to cook with, but bell pepper beer doesn't sound good.
This reminds me of something I had that was tasty. Tuna ice cream. This is the flower from the prickly pear cactus, not the fish. I’m not really a flower/floral person, but that was so good. Might be a good ingredient for a mead. Not sure if it sold go in initially or in the conditioning phase. Since you are in Florida, if you ever take a trip and end up in Lake Wales, stop by El Sol de Michoacán. Best tacos I’ve ever had and they had the tuna ice cream. They make it themselves, I believe. That said, availability of the tuna ice cream has been inconsistent. Still, tacos are worth it if you happen to be passing through, say by going cross the state using 60.
I would recommend DaVinci Gourmet Prickly Pear Syrup over that very medicinal one you tried. If you go to San Antonio, this would be floated on the top of your margaritas.
Ok time to go crazy here with an experimead. Primary: Cactus juice with 1/2 mesquite honey and 1/2 clover honey. 2ndary: Prickly pear syrup and some orange blossom honey for sweetness. Depending on how it turns out, adjust addition of honey in 2ndary for fortifying with a rum. Time to turn up the funk.
I agree with the back sweetening advice it should be to your taste. I dont have store bought cactus juice where i live, is it the juice of a cactus plant or the fruit? I have lot of dragon fruit (pitahaya) growing was going to make a session mead with it next season.
Bell pepper beer, yum. I’m wondering what was in that cactus juice? Was it Opuntia cactus? Was it made from the opuntia paddles (nopales) or the fruit? Nopales have a flavor reminiscent of bell pepper beer. The fruit flavors vary quite a bit depending on the variety of Opuntia used. Some of the red fruited varieties have flavors like watermelon candy. Here in California we have Ruth Bancroft Gardens which is a famous cactus and succulent garden the hosts a opuntia fruit tasting each year. The flavors of the fruit are lovely, I wouldn’t describe any of them as bell pepper beer😂😂. I am enjoying your new scoring system. BTW, last night I served my 2 yr old brew of your Spiced Metheglin recipe to my adult son’s birthday party guests and it was a BIG hit, thank you so much for teaching me this. That was my first mead, trying to decide what to make next😃
how about making prickly pear wine and/or killer bee mead? (you can buy killer bee honey, since there are those brave/crazy enough to gather the honey from the bees)
Question: I’m brewing something with berries inside of a brew bag. The bag seems to trap co2 inside. I’ve been sanitizing my hands and pulling the bag ever so slightly out of the jar to release air before setting it back and then locking it straight back up. Should I do anything more?
Maybe? We tend to leave our brews in conditioning for a few months before bottling. That said... there will almost always be some sediment falling out of bottled brews unless you use a filter of some type (which we don't recommend), and it's harmless.
I hear you say it’s like Bell Pepper and I’m wondering if when they produce the juice do they peel the prickly pears or just juice them with the skin on. Something tells me it’s the latter. That being said, right now at this very moment the native prickly pear tunas are a deep dark purple hear in South Central Texas and I’m about to go nuts grabbing some.
I've been watching you guys for a while and If I recall right you guys used to add 4 grams of fermaid O to your recipe. I know not every recipe calls for it but it also seems like it's been a while since i've seen you guys use any. Is there any reason for that? Does it add/take away from any flavors?
Hello again! It's been a while since you had a q&a 😄 Anyways here is my question: I made an apple cider that has been brewing for a month and I think it tastes a bit stale because it might have been finished brewing weeks ago, so I basicly wanna cook the apple cider at a lower temperature to kill some bacteria just to be safe. My question: Is it a common practice to pasteurize apple cider at lower temperatures to kill bacteria !after! brewing?
If you feel the need to pasteurize you do it at 140f for 22 minutes once it reaches that temp, otherwise it's not killing anything. Not sure you need to though. A few weeks won't make it stale or harm anything.
23:54 Sooooo, you are saying asbestos would Also not be appropriate. Just as well. Then that probably rules out the Kevlar on Nomex gloves. I see my options are limited...
Hey. So I started a a mead batch last month with 1.3kg honey, 71b yeast, tea, 10 limes (zest only) and some yeast nutrient. It only had a starting gravity of 1.025 but I don’t care about a high abv so I was not bothered. It started fermenting quickly and I lost 200ml or so to leakage as I didn’t expect so much rise. A month passed and I went to take a reading and it was only 1.012. This surprised me and the taste was also totally off (yes it was young still but the acidity was mad) so I added 500g of honey and 250ml water to try and encourage the yeast to play some more. Iv checked back and it is still dormant. This is my first time making mead and I’m totally lost on what to do. Any help would be largely appreciated. Thank you.
We highly recommend following a known recipe in the beginning. I'm not sure what you did here, as depending on batch size, there is no way you had a 1.025 starting gravity. Also, it's not advisable to add more honey to a stalled fermentation. I'd like to know what your gravity is right now though, maybe we can help.
@@CitySteadingBrews ye I really should have followed your habanero recipe but I stupidly didn’t, 🤦♂️. Start gravity was 1.025, 1 month in it was 1.012 and now after the added honey it was 1.041. The taste is now good but there are no notes of yeast, after a month should it still taste of yeast ?
@@CitySteadingBrews right, thank you for help !! I think I’m just gonna admit defeat and fortify it with some homemade infused lime and chilli vodka. I think I messed up with the acid content as well as the readings - ima follow your recipe next time :)
I kept 8 lbs of chockecherries one week on table to rippen a bit more. But got mold as well. Washed, cleaned some of the mold, mashed the fruits, pourded simmered water and sugar. Can that mold have any influence? Was it killed by simmered water?
@@CitySteadingBrews If I am ok, I'll let you know. Ah. My dates wine with double the sugar ended up nice, oily, ambery. Quite strong but not too strong.
Hope you guys are safe, nothing more than wet streets. I think I'll pass on this recipe though, I'm much better at making sweet fruity wines and meads.
Guys I am stumped…. I made a 6.5 gal batch of blueberry cider. My starting gravity was 1.100 and fermented to 1.060 after 7 days.. it’s been 16 days now and it’s still 1.060. I took the temp of it today and it’s somehow only 66°. My question is, what should I do? It’s way too sweet to be finished fermenting. I’m thinking it’s too cold and I should put it somewhere warmer (maybe Florida and not Canada lol). Let me know what you guys think. Recipe included: Blueberries Apple juice Sugar Fermaid O Acid blend 71B yeast
@@CitySteadingBrews PH is 3.5. Now I should mention I did move my brew to a warmer area and it’s only been a day and a half and it’s already moved 8 points. It’s now 1.052. But is that ok for PH? Do you suggest I add anything else?
I started 3 gallons yesterday; the gas pressure has emptied the air lock twice. I thought it would take off slow because of a lower temperature. I was wrong. Not really looking for help just thought it was funny.
👏🏻 “the Spaddle” 👏🏻 congrats Brian ☘️
happy belated Homebrewers Day!... in honor of you two amazing homebrewers i decided to make a Bell Pepper Beer
Very happy to see you enjoying your bell peppers while washing them down with a beer.
I just wanted to say that you are the reason that I brew. And I thank you. Also, Derek‘s hair looked amazing in the first part of the video. I really like that look on you. 🙂 and if it tastes like a green bell pepper, I’m out! 😂 love you guys keep on keeping on 🙂
Congrats on officially naming the Spaddle!
And i'd absolutely try bell pepper beer.
I've had two beers made with prickly pear and loved them both. If I had the money and space I'd try making that!
I love cactus mead, I use a different brand of cactus concentrate and then I had habanero tincture or jalapeno nectar to taste, it is one of our favorites. It does need to be back sweetened to bring out the fruit. I also have always used mesquite honey.
Great sounding BELL PEPPER BEER recipe!!! Gonna try this one!!
Desert Creek Texas honey is a wildflower honey, from Collin County, which is immediately north of Dallas county. I bought a gallon of it last weekend at the local farmer's market.
As a native son of Texas, I absolve you of saying anything bad about our state. I like your show I like the way y’all do things and I find it fascinating from one from a Texan to you, Floridians. I’ll hand you a pass to get out of saying anything bad about Texas and we all here in the state like y’all
I did one directly with the fruit. he aged incredibly well :)
I believe you would enjoy it more if you fermented in primary using the whole ripe pears instead of a processed juice/syrup. Keeping the pears whole keeps the slime in the pears and you get the fruit flavor. It will clear better too.
We were given the syrup so that's what we had 😀
I like seeing the score cards
Derica's hummed tune was from Hee-Haw! Sadly, I grew up rurally, and my parents regularly watched Hee-Haw.
Not sadly, beats growing up in a city imo.
Agreed!
@@captainsalmonslayer LOL, that's fair, and I agree. But I never did like country music much, so Hee-Haw was a weekly torment. LMAO
This one time, at band camp, I made a Bell Pepper Beer.
Did you include the rhubard stalk as decoration? If so, you did you leave the leaf on or not?
Interesting with the cactus juice. I’m aging a cactus mead right now made with cactus blossom honey. The honey I used is very light in color and creamy.
Yeah I would imagine the honey is different than the juice.
Just finished my second Easy Beer recipe. Made a few adjustment, as you mentioned in the video. First was mild jalapeno pepper for flavor, second I used sugar rush peach peppers that had a little heat. Both turned out great. I'm guessing "Bell Pepper" will be my next!
My family has made prickly pear (cactus) jelly for decades.
A bit of lemon would be a very good addition.
Bell pepper beer is a unique beverage that combines the crispness of bell pepper with the refreshing qualities of beer. This unusual pairing, bell pepper beer, offers a distinct flavor profile. Bell pepper beer enthusiasts appreciate the subtle sweetness and vegetal notes. Creating bell pepper beer involves infusing bell pepper into the brewing process. Many breweries experiment with bell pepper beer recipes, seeking the perfect balance. Bell pepper beer can be enjoyed alone or paired with food. The appeal of bell pepper beer lies in its novelty. Craft breweries often feature bell pepper beer as a seasonal offering. Some people find bell pepper beer refreshing, while others are intrigued by its complexity. Tasting bell pepper beer is an adventure for the palate. Bell pepper beer pairs well with various dishes, enhancing the dining experience. The brewing community enjoys experimenting with flavors; bell pepper beer is a testament to that creativity. Bell pepper beer has carved a niche among craft beer lovers. Those curious about new flavors often seek out bell pepper beer. The growing popularity of bell pepper beer shows a trend toward innovative brewing.
I did a pomegranate mead with sage honey came out with a cinnamon aftertaste my friends love it
I don't know if I'll ever want a spaddle, but so cool you named it! I just got your favorite pitcher in the mail yesterday. I will NOT be making a bell pepper beer with it.
Good call on the beer 😀
I have to admit when I first saw this I thought WTF??? Y'all can make mead from anything. And now to have North Mountain rename something because of you, I'd say Y'all have definitely achieved the status of an influencer on RUclips. Congratulations!
lol, thanks. We just like showing folks how to do things.
@@CitySteadingBrews you are great teachers.
@1boortzfan thank you 😀
That was a weird one for sure lol. I love you guys you are always so damn funny 😂
Thanks for watching!
Thanks for the Bell Pepper Beer video!
I have a slight allergy to agave, so I'll be skipping this one.
In other news, the Lingonberry Mead I started almost 2 years ago has finally cleared! This is the one that started at 1.138 and got split into two batches. I'll be taking a reading later this week to see how far it got.
Cool!😎
Every time I hear the words cactus juice, I think of Wilma's mother yelling at Fred, "Drunk as a skunk-asorses, you've been into the cactus juice again." The Flintstones. I miss those old cartoons.
lol yeah
My crabapple mead fermented to 0.984 over three weeks. I've never gone that low. But so far I'm really happy with the flavor (after sweetening the sample). Nopales is great to cook with, but bell pepper beer doesn't sound good.
It's from Hee Haw, "Pickin and Grinnin."
Alt word of the day = SPADDLE 😄
Congrats on the crunchy bell pepper beer!! Lol.
Crunchy?
@@CitySteadingBrews That's what I think of with bell peppers. Plus it makes me laugh at such a discordant description of a drink 😁
This reminds me of something I had that was tasty.
Tuna ice cream. This is the flower from the prickly pear cactus, not the fish.
I’m not really a flower/floral person, but that was so good. Might be a good ingredient for a mead. Not sure if it sold go in initially or in the conditioning phase.
Since you are in Florida, if you ever take a trip and end up in Lake Wales, stop by El Sol de Michoacán. Best tacos I’ve ever had and they had the tuna ice cream. They make it themselves, I believe. That said, availability of the tuna ice cream has been inconsistent. Still, tacos are worth it if you happen to be passing through, say by going cross the state using 60.
bell pepper beer in an interesting concept
BELL PEPPER BEER !!!
"You took my pen."
Good thing it wasn't a red stapler
She always takes my pen!
I would recommend DaVinci Gourmet Prickly Pear Syrup over that very medicinal one you tried.
If you go to San Antonio, this would be floated on the top of your margaritas.
We were sent the one we used.
If you've ever had anything "prickly pear", it's much better carbonated. I think this would have been a good session mead concept.
Ok time to go crazy here with an experimead. Primary: Cactus juice with 1/2 mesquite honey and 1/2 clover honey. 2ndary: Prickly pear syrup and some orange blossom honey for sweetness. Depending on how it turns out, adjust addition of honey in 2ndary for fortifying with a rum. Time to turn up the funk.
Some people like sweet wines, some people like dry wines.
And some of us like "alcoholic wines!"
Grin.
:)
Doesn't it have to have alcohol to be wine? 👍
@@CitySteadingBrews heehee yes indeedy!!! Grin
bungairlockbungairlock ♫ *casio beat intensifies*
Maybe use it for cooking
I agree with the back sweetening advice it should be to your taste. I dont have store bought cactus juice where i live, is it the juice of a cactus plant or the fruit? I have lot of dragon fruit (pitahaya) growing was going to make a session mead with it next season.
I only know what I read off the bottle. Nopali cactus juice 🤷♂️
Bell pepper beer, yum. I’m wondering what was in that cactus juice? Was it Opuntia cactus? Was it made from the opuntia paddles (nopales) or the fruit? Nopales have a flavor reminiscent of bell pepper beer. The fruit flavors vary quite a bit depending on the variety of Opuntia used. Some of the red fruited varieties have flavors like watermelon candy. Here in California we have Ruth Bancroft Gardens which is a famous cactus and succulent garden the hosts a opuntia fruit tasting each year. The flavors of the fruit are lovely, I wouldn’t describe any of them as bell pepper beer😂😂. I am enjoying your new scoring system. BTW, last night I served my 2 yr old brew of your Spiced Metheglin recipe to my adult son’s birthday party guests and it was a BIG hit, thank you so much for teaching me this. That was my first mead, trying to decide what to make next😃
It said nopali.
I love bell pepper. I wonder if bell pepper beer would be any good?
how about making prickly pear wine and/or killer bee mead? (you can buy killer bee honey, since there are those brave/crazy enough to gather the honey from the bees)
If we come across the ingredients possibly.
Question: I’m brewing something with berries inside of a brew bag. The bag seems to trap co2 inside. I’ve been sanitizing my hands and pulling the bag ever so slightly out of the jar to release air before setting it back and then locking it straight back up. Should I do anything more?
Do the best you can, that's why I don't often use bags.
@@CitySteadingBrews thanks, yall gave me a new hobbies. currently brewing 4 gallons all based on your recipes.
I have bottle my Elderflower wine,looks very clear but a slight residue at the bottom of the bottles,have I bottled too soon ?
Maybe? We tend to leave our brews in conditioning for a few months before bottling. That said... there will almost always be some sediment falling out of bottled brews unless you use a filter of some type (which we don't recommend), and it's harmless.
Cooooolll!
Bell pepper beer might not be too bad 😂😂
Have you guys ever made a strawberry kiwis mead it is great for late summer 😊
Strawberry but not with kiwi 😀
Nice bell pepper beer🍺
I like a high ABV, fruity, sweet mead. Go big or go home-and then let it age for a few weeks.
Weeks? I would go months or a year.
Have you ever done cloudberry mead? If not, I highly recommend it.
Haven't ever seen cloudberries to be honest.
@@CitySteadingBrews Ok, I don't think I can send some from Sweden, maybe someone else can?
I hear you say it’s like Bell Pepper and I’m wondering if when they produce the juice do they peel the prickly pears or just juice them with the skin on. Something tells me it’s the latter.
That being said, right now at this very moment the native prickly pear tunas are a deep dark purple hear in South Central Texas and I’m about to go nuts grabbing some.
I honestly couldn't say.
Any chance of seeing a kiwi mead in the future?
Maybe? Not something I'd have thought of, but sure, we can add it to the list.
It just struck me how much Brian reminds me of present-day Connor Trinneer.....
I don't hear that one often, but it's been said a time or two!
now I want you to try a bellpepper beer
Pass 😀
I’ve never been this early 🕺🏾.
Bell PEPPER BEER !!
Bellpepper Beer!
Weird concept, I've never thought of a bell pepper beer.
cactus juice for maybe next run at dragonbreath mead?
Doubt it, lol.
I've been watching you guys for a while and If I recall right you guys used to add 4 grams of fermaid O to your recipe. I know not every recipe calls for it but it also seems like it's been a while since i've seen you guys use any. Is there any reason for that? Does it add/take away from any flavors?
We have been experimenting without it and honestly found no difference.
Have you guys ever try to make a brochet?
We have done a few bochets. ruclips.net/video/vyR7-8i_bVU/видео.htmlsi=c_XNjBfX_lJ4oAlf
@@CitySteadingBrews oh I completely missed this! Thank you!
Hi guys. Is that prickly pear juice? Not from the cactus leaves, but from the fruit? Thanks for sharing this 😀
No idea. Just says nopali cactus juice.
@@CitySteadingBrews Cool, picture on the label is def a prickly pear. Thanks
Was that a Phil Collins song?
Hmm?
Hello again! It's been a while since you had a q&a 😄
Anyways here is my question:
I made an apple cider that has been brewing for a month and I think it tastes a bit stale because it might have been finished brewing weeks ago, so I basicly wanna cook the apple cider at a lower temperature to kill some bacteria just to be safe.
My question: Is it a common practice to pasteurize apple cider at lower temperatures to kill bacteria !after! brewing?
If you feel the need to pasteurize you do it at 140f for 22 minutes once it reaches that temp, otherwise it's not killing anything. Not sure you need to though. A few weeks won't make it stale or harm anything.
@@CitySteadingBrews thank you! 😄
Bell pepper beer, hope they send prickly pear juice next time.
I’d try a bell pepper beer
#Bell_Pepper_Beer Where did you get the cactus juice?
As we said in the video... was sent to us.
song from heehaw
Was the ditty from Airwolf somehow?
Hee Haw 😀
@@CitySteadingBrews
Ah, ye olde Hee Haw. Buck Owens and Roy Clark: Dynamic Duo of country music in the 70's. Great show.
Bell Pepper Beer? CSBs next project ... stay tuned for more
Nope.
Should have been "I've gotta brand new pair of roller skates and you've gotta brand new key"
23:54 Sooooo, you are saying asbestos would Also not be appropriate. Just as well. Then that probably rules out the Kevlar on Nomex gloves.
I see my options are limited...
yay bell pepper beer
Spaddle faster I hear banjo music! Up the creek without a spaddle!
Bell Pepper Beer!
Bell Pepper Beer sounds......yummy......ish😅
Hey. So I started a a mead batch last month with 1.3kg honey, 71b yeast, tea, 10 limes (zest only) and some yeast nutrient. It only had a starting gravity of 1.025 but I don’t care about a high abv so I was not bothered. It started fermenting quickly and I lost 200ml or so to leakage as I didn’t expect so much rise. A month passed and I went to take a reading and it was only 1.012. This surprised me and the taste was also totally off (yes it was young still but the acidity was mad) so I added 500g of honey and 250ml water to try and encourage the yeast to play some more. Iv checked back and it is still dormant. This is my first time making mead and I’m totally lost on what to do. Any help would be largely appreciated. Thank you.
We highly recommend following a known recipe in the beginning. I'm not sure what you did here, as depending on batch size, there is no way you had a 1.025 starting gravity. Also, it's not advisable to add more honey to a stalled fermentation. I'd like to know what your gravity is right now though, maybe we can help.
@@CitySteadingBrews ye I really should have followed your habanero recipe but I stupidly didn’t, 🤦♂️. Start gravity was 1.025, 1 month in it was 1.012 and now after the added honey it was 1.041. The taste is now good but there are no notes of yeast, after a month should it still taste of yeast ?
It shouldn't taste of yeast, no.
@@CitySteadingBrews right, thank you for help !! I think I’m just gonna admit defeat and fortify it with some homemade infused lime and chilli vodka. I think I messed up with the acid content as well as the readings - ima follow your recipe next time :)
All Cactus are succulents,too.
Instead of cactus juice, try prickly pear juice. (Fruit from a cactus) I think that would have worked much better. Just a thought.
We were given this...
@@CitySteadingBrews I understand that. I'm just saying if you want to revisit this. Try prickly pear.
Bell Pepper Beer ... Not sure but I guess I won´t try to reproduce this one 😂
I kept 8 lbs of chockecherries one week on table to rippen a bit more. But got mold as well. Washed, cleaned some of the mold, mashed the fruits, pourded simmered water and sugar. Can that mold have any influence? Was it killed by simmered water?
The mold isn't just on the surface. It was in the fruit. I wouldn't have used that to brew with.
@@CitySteadingBrews The simmered water would not destroy the mold?
@Info-God it might but if there were toxins introduced, I don't know if they would be removed or destroyed. Just better to not use moldy ingredients.
@@CitySteadingBrews If I am ok, I'll let you know. Ah. My dates wine with double the sugar ended up nice, oily, ambery. Quite strong but not too strong.
BPB ( bell pepper Beer) 🍻
Well would that be red, green, orange, or yellow bell pepper beer? Hmmm
Same pepper.
9:27 jinx lol
Bell Pepper Beer😂
So... it was fed ex?
Nope.
Needs More bell pepper, in the beer
8:10 "Nopale Cactus Juice" my face scrunching up into maximum cringe. Oh no!
Bell Pepper Beer 🍺
Bell peppers and beer
Hope you guys are safe, nothing more than wet streets.
I think I'll pass on this recipe though, I'm much better at making sweet fruity wines and meads.
BELL PEPPER BEER
Stay safe with your Bell Pepper Beer.
bell pepper beer= beef and bell pepper mead confirmed, a bell pepper flavored mead fortified with a beef fat washed bourbon or rye whiskey
Nope.
Guys I am stumped…. I made a 6.5 gal batch of blueberry cider. My starting gravity was 1.100 and fermented to 1.060 after 7 days.. it’s been 16 days now and it’s still 1.060.
I took the temp of it today and it’s somehow only 66°. My question is, what should I do? It’s way too sweet to be finished fermenting. I’m thinking it’s too cold and I should put it somewhere warmer (maybe Florida and not Canada lol). Let me know what you guys think.
Recipe included:
Blueberries
Apple juice
Sugar
Fermaid O
Acid blend
71B yeast
Have you checked the pH? It's probably quite low. That will cause stress and stalls.
@@CitySteadingBrews no, I’m still pretty new to the hobby and don’t have a ph tester. Should I add something to it?
I would test before adding anything. pH strips are pretty cheap and it's what we use: a.co/d/gumGS47
@@CitySteadingBrews good idea. I just ordered some and I’ll get back to you guys with my findings. Much appreciated
@@CitySteadingBrews PH is 3.5. Now I should mention I did move my brew to a warmer area and it’s only been a day and a half and it’s already moved 8 points. It’s now 1.052. But is that ok for PH? Do you suggest I add anything else?
Bell pepper beer 🍺 or mead 🍺
I started 3 gallons yesterday; the gas pressure has emptied the air lock twice. I thought it would take off slow because of a lower temperature. I was wrong. Not really looking for help just thought it was funny.
It happens sometimes! Maybe a blow off?
@@CitySteadingBrews Went from starsan to vodka, seems to have worked.
@saddletramp1979 that won't change how the brew reacts... likely it's just past the really aggressive fermentation stage.
Personally I was watching the lid/seal opening
Bell pepper beer