Can You Make EXPENSIVE MEAD, on the CHEAP?
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- Опубликовано: 8 фев 2025
- We have been fortunate to have been gifted many honeys and other products while doing this show. One particular set we got came from Hawaii and we know they tend to be expensive. We received just enough to make a solid gallon of mead... but... what if we could somehow stretch that and make more like... 6 gallons of homemade mead with that honey? And still have it taste good? Let's find out.
Ingredients:
2 1/2 lbs Wildflower Honey: amzn.to/4fl9C2H
1/2 packet Lalvin 71-B yeast: amzn.to/48F3WON
1/2 teaspoon Fermaid O: amzn.to/4cw6sb4
add Warm Water to 1 Gallon
1/4 teaspoon Acid Blend: amzn.to/3yPSLFa
Additions:
{Split Batch in half}
Back Sweeten with Macadamia Nut Honey to Specific Gravity 1.042: amzn.to/3YYYNhe
Back Sweeten with Wilelaiki Blossom Honey to Specific Gravity 1.050: amzn.to/3YI97J5
Dump Mead: • Mead With No Mixing - ...
Blow Off Tube: • Airlocks and Blowoff T...
Stall: • How Do I know When my ...
Swirl: • Should you Swirl your ...
Pasteurize: • Easiest Way to Pasteur...
_____________________________________
Star San: amzn.to/3SXFoKg
1 Gallon Carboy with Airlock: amzn.to/4aNnik9
Our Favorite Pitcher: amzn.to/4dFWNzh
Thumb Saver Bung: amzn.to/3MGmDHE
The Whip: amzn.to/4hJyaE6
Pipette: amzn.to/4cUiqed
pH Strips: amzn.to/3X18N7z
Graduated Cylinder: amzn.to/4dW26dD
Hydrometer: amzn.to/3x8zsWY
Baster: amzn.to/3Az5psR
Auto Siphon: amzn.to/4cz8VRr
Spaddle: amzn.to/4bM43IQ
Half Gallon Fermenter with Airlock: amzn.to/48BQv1V
Tasting Glasses: amzn.to/3KQBNJz
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My job had me living in Honolulu for 6 months. The first thing I did was bought 12 lbs of honey from a local place. I made 2 traditionals, an oaked bochet, and 2 Hawaiian floral hydrogmels that I carbonated. The Bochet was by FAR my favorite, but to my pallet and nose, the traditional had AMAZING fruity and floral notes.
Yeah, the two honeys we got are quite unique!
Pulling out before adding the nut honey is important
I knew this would happen, lol.
@@CitySteadingBrews indeed 😅
@@CitySteadingBrews if you hadn't mentioned it I probably wouldn't have noticed 😂
@TheOriginalDroid Bwahahaha 😆 🤣 😂
Touch dowwwwnnnnn !!!!!!!
This was the perfect video for what's been running around in my head the last few weeks. I've been wanting to make an acerglyn with Meadowfoam honey and wood fired syrup, but was afraid all those wonderful flavors would be lost in fermentation and the cost to make it was not very attractive either lol. Now I will just back sweeten with a bit of each, and the flavor should be just what I was looking for. Thanks!
I love Costco for their giant jugs! The honey makes fantastic mead when finished. Thank you both for having got me into the art!
This, very much this. I don't ever use my expensive honey for fermenting but save it for back sweetening. A few I like are heather flower (age it with wood!), blackberry, coffee blossom, and fireweed. Of them I would recommend trying coffee blossom honey. It doesn't taste like coffee and each coffee estate taste completely different. Also have a cyser that I am going to back sweeten with apple blossom honey.
I have a jar of coffee honey I've been saving for something special and this video got me excited to use it!
I’m so glad you had a chance to work with both of these honeys. I purchased and shipped a bunch of Hawaiian honey from one of the local beekeepers. From one Metheglin lover to another, I strongly recommend Christmas Berry honey with your Spiced Metheglin recipe. I made it for myself and I have to say that it came out amazing. I can’t wait to see how it turns out after it’s aged for a bit.
Was the supplier Shawn Darryl Harris by chance?
I don't know tbh.
This has nothing to do with the video, but I started brewing my first beer last week. Excited for the results.
@@matthm65210 woohoo!
Used Lalvin D47, because that's what I had. It powered through in 3 days, and now I'm just giving it extra time to make sure it's really done, and to degas a little.
I get Macadamia Blossom honey from Hawaii and it is one of favorites and excellent fermented.
What a surprise! I just put a traditional mead in the fermenter this weekend.
I was thinking of adding 8 ounces of Cru Bro extract to it in about 4 weeks.
Winter is already here, so no local honey readily available here, but maybe next year I can try this recipe out myself.
Hey, I just wanted to thank you guys. I’m just getting into the hobby and your videos are outstanding love the detail love that you let me know that a mistake is not always a mistake.
Welcome aboard!
I was eventually going to ask about your brews that were left in the heat and humidity while you guys were literally running for your life, but I didn't want to seem insensitive or rude
Macadamia nut Mead now sounds like something that I need to try before I die!!! 😋 😋 😋 😋
Thanks guys!
BTW, my girlfriend LOVED Derica's hair in the back sweetening portion of the video 😅❤
Doesn't seem like there was any detrimental effects so far.
@CitySteadingBrews good! I didn't want possibly hundreds of dollars of product ruined along with everything else... the video about your freezer nearly made me cry for many reasons...
So happy that things weren't worse for you guys
Derica's hair was like something Princess Leia would wear.
My daughter and her family live in Hawaii (S-I-L is a Navy Chief) they were at a market over the weekend and asked if I wanted some local honey. The answer was a resounding "HELL YES!" Cant wait to try it out.
lol definitely worth it!
I have just made my best mead so far by adding bee bread, propolis and bee pollen to a rapeseed honey. I also used some raspberry black tea and it tastes amazing! For a 5 litre mix, I used 1.25kg of honey , 10g each of pollen, bee bread and propolis, 1 cup of string tea and topped up to 5 litres with water (around 3.5 litres), plus a little bit of nutrient at the beginning and a nice yeast. I reckon it didn't need any nutrient though because of the pollen and other bee products. It is still fermenting after 3 weeks but tastes divine so far! Not a very expensive mead by any means but SO good.
Glad you mentioned dump mead because that's all I ever do.
I have a very basic mead (1 Gal) in the making, just honey, yeast and water. It's been in primary for about a month and it is still fermenting. It cleared a lot and acquired a beautiful amber color so I decided I wanted to add some spices to give it a more interesting (and nicer) flavor since it is just very basic; cinnamon (1 stick), black pepper (a few balls), lemon juice (1/4 of a lemon), 1/4 cup of black tea, a handful of raisins and a handful of anise seeds.
I need advice because, well I don't know when to add the spices; Should I add them now? Should I rack into secondary and then add the spices? Should wait till it completely finishes fermenting before doing anything? Is it too late & should I simply keep the mead as is? Thanks
I would rack when fermentation is complete and add spices then. Take a reading though... it should be done by now.
Thanks for your inspiration I’m here in Australia just sample if my first plum mead with prunes and I love it
Smiling!
Good video guys.
Got to try doing a mead but honey selection here is Walmart, there are some local honey people but knowing how some around here do the good enough thing, not sure I would trust it.
73
I'm about 30 minutes north of yall and ran across a guy with tupelo honey. Plan on giving this a try.... This honey is so good.
When I make large batches I mix the honey in my raised-numbers gallon pitcher. 2-3lbs of honey per half gallon of water, stir the heck out of each batch to add plenty of aeration, & then top up the 3 or 5 gallon fermenter with water. I find that stirring instead of shaking makes a lot less foam.
Good idea!
I find mixing any water into the honey (one part or less) vigorously makes the watery honey mix almost effortlessly into water or cider etc, compared to pure honey. Basically simple syrup, but with honey.
I love ❤ this canal!! This episode is epic❤❤
Glad you liked it!
Cool just found the nut honey for 15 $ cad for 9 oz online ,so making it as soon as i get it. Thanx for great ideal .
I might be swearing in church here, but I never aerate my musts much (just enough).
I also don't mix in the honey/syrup/whatever, but rather let them sit at the bottom and let the fermentation kick it up, so it acts like a kind of automatic step feeding of sorts.
This has given me great success, especially with cysers and apple wines as the lower SG liquid acts as a yeast starter and when the fermentation really starts, it brings the rest of the sugars up in suspension gradually.
Would love to see a comparison on this. Keep up the good work!
(Oh, and I don't bother much about gravity reading, for those who wonder. I do an FG reading to make sure it's done, and the OG is calculated by concentration of sugar per unit of liquid.)
ruclips.net/video/wAyClGfOMkM/видео.htmlsi=6D0wvjumVGbDMTJc
We could just make dump brews all the time, but... it's difficult to teach people how to properly figure out how much fermentables to yeast tolerance and use gravity readings if you don't mix. Not saying there's anything wrong there, but as a teaching channel it makes it difficult.
@@CitySteadingBrews Ofcourse you already did this! I shouldn't be surprised, thank you for the quick reply! :D
@Tacritania no worries!
The look on both of your faces at the *ting*. It matched the tingle I felt in my spine. 😆
Good People, the best mead I ever made was with honey sourced from hives in a macadamia plantation from the Hunter Valley in New South Wales. It was sublime.
Sounds good!
Just made my first one from a craft a brew kit, came out extremely dry at 0.994. Seems more like a very high alcohol content Chardonnay than a mead, but I forgot to check the gravity before I made it. Very clear probably partly due to the Fermittech auto-siphon and bottling wand, no bad smells, and a kind of floral taste, so I bought a few more fermentation jugs, and some other stuff, and going to try experimenting with it more. Made some Japanese pear apple wine from this old tree on my property at the same time that I should probably pasteurize before I drink... Little skeptical about trying it heh.
The pear wine is fine. If it fermented and no mold, no need to worry. As for the dry one.... you can always sweeten it and pasteurize that one.
@@CitySteadingBrews Thanks, I was thinking about back sweetening and pasteurizing some of the mead to make it less crisp, my only concern with the pear wine was I didn't know to add potassium metabisulphite and it's from a wild tree that had no pesticides. I cleaned them well, but I figured I'd wait to see if it showed any signs of mold after being corked. Seemed like a waste to not try and do something with this huge old tree and all the fruit it produces.
We don't use those either. If it made it this far, it's fine 👍
Used Lalvin 71b for the first time recently on a wine. Starting gravity was 1.096 and checked it just for fun 5 days later and it was at 1.002.
Doesn't the fermentation process alter the flavor? Could you accomplish like a middle ground and keep cost down with like a step feed approach? So like main ferment with Kirkland, then step feed once with the good stuff before back sweetening?
It does alter the flavor, that's why we used the expensive one at the end to get all the flavor from it. You can certainly do it any number of ways.
I have a question about aeration: Would an air stone/rod that they make for aquarium fish work? Like just put that in there hooked up to a pump and let it make bubbles for a couple of hours? I'm old and have janky joints, don't know if I can shake up a gallon bottle without hurting myself. The "whip" sounds like a good option but is still potentially wrist-hurty.
Sure, not something we have done but it would work as long as you can keep it sanitary.
This works. Morebeer et al used to sell that exact setup as an "aeration system." Their product description said, "Because the atmosphere is only about 20% oxygen, the diffusion stone must be left running in the wort for approximately 30-120 minutes (however even 5 minutes of aeration is better than shaking the carboy)" and it certainly sounds plausible.
If you haven't already bought the kit, though, I'd tell you to shop for a stone specifically made for brewing that can be easily boiled between uses. They usually come with a stainless wand and a regulator that you wouldn't be able to use w/ a pump. But you can definitely drive a 2 micron stone with an aquarium pump.
@@notshared4072 Thank you! This will save my janky body some wear and tear AND make a nice soothing noise for a while, win-win.
Thanks heaps love your interaction
Glad you enjoyed it.
Its called Christmas Berry as another name. Its not terribly expensive to get Hawaiian honey either. Shipped you can get (20lb) 2 10lb pour pouches for 120. Plenty of vanilla beans can be had too.
This would be a good way to use Manukah honey. It's really good, and really expensive.
Also, I thought you didn't like experimenting with half gallon batches. 😛
We generally don't but sometimes it's needed as we have zero need to make more than we already do!
I finished siphoning my heather mead to a new vessal just yesterday and had this exact question. 😅
@@Marahute0 Heather mead is phenomenal; absolutely love it 👍
Oh, i shud have watched this before asking my q on the other vid!
Following up on my comment from last vid - I threw my first brew together this morning! Date melomel. OG 1.1, using 71B (this was an accident... I didn't realise it was 100% atten until after i made it, had meant to get a 75-80%). Already super active. Will probably end up stepping later if it does go dry, in attempts to get it sweeter with potential higher ABV if it decides to be feisty. Thanks for pushing me (by just existing) into my dad's old pass-time. 💛
Attenuation only applies to beer, doesn't work on things like honey, sugar and fruits that are essentially fully fermentable.
What about mixing the Honeys like 2/3 Kirkland 1/3 expensive at the beginning of fermentation. Would that give you similar results? I have some blueberry honey I want to try and may try your method from here or the mix upfront method to stretch it.
I don't think it would be the same. Close, but a bit "less" since it's not raw honey but that's a way to make a dry version for sure.
Deepness, depth, and nut honey
I want to taste those honeys!
They are both really good!
11:58 - Speaking of "contamination" - isnt star san pretty acidic and will throw of the ph reading a little if you sanitize the pipette?
We fill and empty the pipe yet several times before taking a reading.
Random question, I have been brewing for 4 years now, have you ever had a mead go off like at all? I have stored mead with huge head space for months and it is still very drinkable lol. I know we go over sanitization a lot and not leaving a lot of space for oxygen but I really never have any issues. I guess it's my luck or that Honey is just nectar of the gods
We had one mead left with half a bottle for a while that definitely lost all its flavor.
Have you done any videos on making a lactomel? as I only recently discovered this and was curious
Nope, we don't consume dairy... but our friend over at @beardedandbored did one: ruclips.net/video/nCPjpS7gWjM/видео.htmlsi=9MZIKHKKVEn2VLq7
Makes me wonder how much of the honey character is carried by the back-sweetening? Could you start with a sugar wash or wine and make it taste like a mead? Like a counterfeit handbag.
Working on that one too!
I'll be interested to see how that turns out.
Almost all the commercial meads I have available locally are produced this way, according to the labels. They are uniformly terrible.
I saw your episode on root beer. I wonder if you had thought about a root beer mead
How to pronounce that honey. Why-I-like-y... nailed it
Lol
Fruity frugality in back sweetening!
Yup!
Isn't StarSan an acid? You just rinsed the pipette in TURBOS and immediately took a PH reading. How much influence does the sanitizer have?
Fill pipe the, empty it, fill again, empty, fill again, take pH reading.
So i started my batch 4 weeks ago. The top bubbles once every 3 minutes. How do i know when its done?
ruclips.net/video/DHqgdkHIt8g/видео.htmlsi=o9tL3-9vFVx9mJ7R
I just want to say thank you. Been watching your videos and going to get into making my own wine, mead and cider just got a question. When you guys say it’s 12% alcohol is that the whole gallon jug or is that each bottle after bottling it? Sorry if this is a stupid question.
It's 12% alcohol in the liquid, so regardless of the amount in a container, 12% of it will be alcohol.
@@CitySteadingBrews Hey Sorry to bother you guys again, but I have another question this is on pasteurising my cider, going to be using your sous vide method. Do I do this before I carbonate or after
Also thank you, your videos have been amazing
Yay, a city steading video
Twice every week! 👍
I guess I must have missed when you put the Fermaid O in? Thanks.
Maybe?
Hi I made my wine 10 days ago, it’s bubbling a lot. I was trying a new thing I added honey in it. Could it be the problem? I’m not used to this bubbling! I tried to shake it nearly exploded by foaming and bubbling a lot had to remove the airlock to release it.
That's just an active fermentation. It's a good thing.
@ thanks loads. ⭐️⭐️⭐️⭐️⭐️
Are the tasting notes sheet available that I have seen in other videos?
We said we were not scoring these.
@ I gotcha there I meant are they available for us to use on our own brews?
Oh... we should be able to make it downloadable.
hi guys,does a lower abv mead taste better ?
Really depends on what you want and how low. We find 10-14 ish percent is a good range for flavor and ethanol balance.
Quick question so my parents are making some drink at home. They used pineapple skin water and piloncillo which is some brown pure sugar cane. Today I saw that it seems to have some type of mold growing on it but they say it's normal. Is there a way I can convince them to throw it out lol
If it really is mold that's bad, but... it's likely yeast and the bacteria needed to make tepache.
@CitySteadingBrews oh ok thank you I was a bit concerned
I totally thought of ruby rod super green checking the ph.
Yup, that's the line!
I now have a TGBOS...😂 💚
Lol
10:20 At least it didn't say RED RUM. xD
I'm 4 days in on my grape smashed wine, and I can't get rid if the egg smell, is my wine bad. Please do a video on the eggs smell
It's from not aerating at the beginning usually. It's a sign of yeast stress. It does age out in time. That's really all there is to it.
Sooo I started 2 batches of straight Asian pear juice fresh juiced by me before I left for vacation. One on the 24th and one on the 26th with ec1118. I just got back home and the second one I finished right before my flight out so I started it and wasn’t able to swirl at all. I came back to the first looking quite pale in color and the second a brown color. The brown colored one that was started right before I left looks odd at the top. I can’t tell if it’s mold or not and was trying to see if you think it’s safe. Is there somewhere I could share a picture or video? It looks like it could be dried yeast that rose up and then with the juice maybe oxidized a bit but I don’t know what’s going on. No off smells. They’re each 5 gallons so I really don’t want to toss it. Lots of labor went into making the juice too so I’m hoping it’s ok.
Pretty much unless there is mold it's not harmful.
@ I’m just stuck as to if it’s mold or not it looks very different from anything I’ve seen. I’ve only been brewing a few months but out of the 20 brews or so, I haven’t seen anything quite like this
@TelepathicT mold is blue, black and green, sometimes white and has hairy bits. Anything else is likely kahm yeast or other normal things during fermentation.
YT does not allow photos and I hate to tell you to join our VIP just to show one photo but that is an advantage of membership.
Hey guys started a melomel 1pound raw honey 1pound sugar added raisins fair amount, 1 tea spoon of lime juice , 1 cup of black tea , water on a 1/2 gallon glass bottle to ferment but today is 3 day air bubble is flat and has been since day 1 keep shaking daily to shake it alive 😂 but nada still dead
Initial reading exact number not registered but it was on the table wine range
Take a reading.
Does your electronic drill have radio also. Maybe I can MacGyver one to my electric drill.
I don't use it... other than as a drill or screwdriver, lol.
Please do a video on egg smell!😅
Not much to do on it. It's from yeast stress normally from a lack of aeration at startup and it goes away in time. We have yet to actually experience it.
I'm sure I'll get a lot of hate for this one, but wouldn't an even cheaper method be to make a basic dry kiljou and then back sweeten with the expensive stuff? How much of the Kirkland honey contributed to the flavor in the very end?
It's not even mead at that point but it's worth finding out.
If you had to say a gravity reading for how sweet you guys like it< what would it be? 1.1-1.25?
Those are extremely high. Most of ours run 1.006-1.030, it really depends on the brew as we sweeten to taste not to a number.
@ my bad meant to say what you said hahaha😅. 🙏🏽 thank you
What ph is your water?
Haven't checked in a while, but was like 7.2 or something last I checked.
We adjust each brew as needed though so, not a lot of difference from that aspect of the water.
Tee hee, pulling out... Yes im 6. Lol
Haha.
How do I send y'all honey?
We have a PO Box just for that... thanks!
City Steading
PO BOX 10126
3135 1st Ave North
St. Petersburg, FL 33733
Do you sanitize the pipette in Star-San? Doesn't that throw your pH readings off?
We do but then also fill, empty and refill it with mist a few times before taking a reading.
@CitySteadingBrews A very reasonable procedure to ensure accuracy that never occurred to me. I swear I'm not always this dense. 😆
Im watching this 7days after it was released, macadamia is no longer available on Amazon. I'll have to ask my friends to see if they can send me some.
Sorry! Sometimes things sell out after our videos.
Dats what's up toobz
@CitySteadingBrews Brian, I have the answer in simple form to the conundrum of how much alcohol was made and why your stepfeed was calculaying a different amount. The error is with the user's assumptions. (You'll do a forehead slap in a minute because YOU KNOW this)
What's the SG of water? 1.0000 (duh)
When adding just sugar to reach "potential alcohol" of 15%... did the SG go up or down? Down? No up! (again duh)
When you add ethanol to pure water to reach 15% ABV... What's the SG? 1.000? No! Again, duh. (It's actually 0.9800) Verify that by diluting 2oz of 80proof vodka with 3.33oz water to make 5.33oz total with 15%ABV.
So... why assume the scale shows %alcohol when it drops to zero? (Insert sound of a head slap!)
For each starting SG, you need to calculate the 100% conversion to alcohol mixture SG, then use that as the origin point (not 1.000). This is "difficult " as the nonfermentables in the mixture need to be accounted for. Unless you have sophisticated analysis equipment... just say "maximum possible" ethanol is... xx. And know 1.000 is about 18-25 points of residuals.
Hope that helped!
Fyi - since you added the exact same amount of sugars and the final gravity was identical, you made identical amounts of alcohol in each.
Yes, you have posted this a few times.
I'm a beekeeper and I make my own mead. I love your enthusiasm for making mead.... but don't you have a single supplier for each type of mead, you said in this video to just use the most cost effective honey.
Real honey is not cheap, as a beekeeper I know that most of us actually sell honey at either cost price or even at a loss.
Every honey from every supplier is different, a guide is if it tastes like honey its probably not the best quality.
Any chance that we can see you making mead from three local beekeepers as a comparison?
This year as the bees are done I am making three meads, the first from spring honey, the second from honey harvested in August and the third is going to be ragwort honey which should be interesting.
Honey from beekeepers can be expensive but all the beekeepers I know do trades, ie honey for bread, fresh herbs and vegetables. So you could probably swap some honey for mead.
We have suppliers but our local ones have lost most of their hives from storms in the past few years. All of our suppliers offer real honey.
Swapping honey for mead is actually illegal as that comes down to sales of alcohol. We are not going to promote that as it can get people in a lot of trouble.
@CitySteadingBrews oops sorry, I'm from the UK and we are a bit laxer in the rules if it's just a small amount and no money changes hand. My apologies for suggesting that you swap honey for mead.
@CitySteadingBrews I'm pleased that you use local where you can.
All good, I just like to make things like that clear in case anyone had similar ideas 😀👍
If you ever want to know how much you've reduced the alcohol content by, the dilution equation is pretty simple to understand and use.
C1 x V1 =C2 x V2
where C is concentration (alcohol in this case), V (volume), the number C1 (or V1) is initial and C2 (or V2) is final.
With that equation and knowing your approximate alcohol content of the half gallon adding the extra honey would result in the modified equation
C1 x V1 = C2 x V2
C2 = (C1 x V1) / (V2)
Alcohol_f = (Alcohol_i x fermented_volume) / (honey_added_volume +fermented_volume)
So in your case, I calculated the final percent alcohol of 10.76% (1.080-0.998 Gravity readings), used half a gallon (64 oz) of Mead, and from what your said 12 oz of honey added. Inserting into the formula, you get:
C2 = (C1 x V1) / V2
= (0.1076 x 64oz)/ (64oz + 12oz)
= 0.1076 x 0.842105
= 9.06%
So you've gone from 10.76% to 9.06% abv. The numbers your have were approximate and gravity reading to alcohol conversations have intrinsic approximations built in. However, this calculation does show see from the fraction of honey added does dilute your final abv. In your case, you diluted by approximately 15.8% (or 0.842 of your calculated final abv).
That's interesting to see that you've diluted your abv by a whole percentage point with the honey. Thanks for your videos
True! But it's all estimation anyway. We tend to give a couple point sway as the base percentage is likely plus or minus a point or so making any calculations after that just as sketchy 😀👍
If math class were this interesting, or useful, we'd all have better math skills.
Treetop 100% pure pressed apple juice. I made a cider with it a year ago and it still has yet to clear. It also doesn't taste amazing. Can you try to replicate and fix? I cant remember what yeast i used I think I used 71b. I forgot to write what Yeast I used on the bottles. Obviously the wrong kind if yeast but I made another the exact same with home made apple juice and it turned out really good. Thanks, love your channel!
I see what you're asking but... the fact is some juices just aren't very good for fermenting. You could add apples, spices, etc to improve it but knowing your experience? We really wouldn't want to work with that juice.
I do not think the yeast is at fault btw.
In almost all of your videos, you mention needing to mix it very well to get an accurate gravity reading. Have you ever tested this? By tmeanI mean Have you ever stopped periodically and taken gravity readings? If so, is the difference between your 2 more minutes rule actually noticeable? I am not questioning why you do it. I completely understand. I am just wondering if it is actually necessary. I think I am going to test it out on my next batch and reply to this comment for anyone interested.
Fully mixed is fully mixed... you really cannot overdo it but you can certainly under do it.
Wouldn't all those extra readings just take longer than properly mixing in the first place? My rule is more to remind people to mix well.
@@CitySteadingBrews I'm asking more out of curiosity than trying to save time
The answer is you mix until it's mixed... there's no test, it's just reminding folks to mix well. Apparently the humor in the "rule" did not come through.
If one doesn't exist already, it might be time to start a list of derica words. What is the definition of "depthness" lol
Ha!
That was a nice gift! The Hawaiian honey goes for around $1.28/oz while Kirkland Wildflower goes for $0.46/oz. So, yeah ... BIG price savings. Dericka: thanks for introducing TURBOS, it just isn't a City Steading Video without the fanfare!
Yeah, we hadn't actually priced it out, but I knew that honey was far more expensive!
Have you guys ever created a "Heart of Darkness" clone? I would very interested in your take.
Lots of various rinks named that... which one do you mean?
@CitySteadingBrews I believe it is schramm's. It is very popular and expensive. It is usually sold out. I'm sure many people would be interested in watching you make it. The company may even send you a bottle for review.
The description given makes me think.... nope. Way too high on the snooty list for ingredients so I don't think we will try this one 👍
Mentioning the "real honey" threw me off so much, I had to rewind 20 seconds. Do you really have fake honey over there? My dear lord Bacchus... And I thought the fake mead (diluted honey + cheap spirits) my colleague brought from czech republic was bad.
It happens. I don't think it's as rampant as some make it out to be but there is fake honey out there for sure.
Dericka 2024 ✍️🫡
“Yeast, are gunna yeast the way they wanna yeast. And you have no control of that” 1:17