Hey Dog 🐕🦺, During the Last Live Podcast , You mentioned something about My Stetson Hat in the Picture . That One is the $500.00 , 20 xxxxxxxxxxxxxxxxxxxx Stetson . The One my Aunt in Dallas had made Especially for Me , I Don't know what it Cost , it was a Christmas ☃️🎄 Present 💝🎁 . But It has a Banded Edge around the Brim and a Wide Ribbon 🎗️ around the Crown 👑 . I'm Sure It's Worth more than the 20x $500.00 one in Picture . Thanks for Asking . 🐯🤠
What is the difference between staggering your nutrients and front loading? I keep seeing it done with certain brews but not others and I can't seem to figure out when to stagger vrs when to front load. Thanks in advance! :) Love the content!
i think for lower abv ferments its fine to front load the nutrient, but for higher abv staggering can help the yeast keep going as it takes them longer to eat through all that sugar - and its less stressful so they wont stall or fart out sulfer smells
Way less damaging than sugar, especially with the amount he uses. Also, alcohol would be my biggest concern in consuming this beverage. Moderation is key. Cheers
Any studies I’ve read pertaining to that had low sample sizes and weren’t accounting for the erythritol naturally produced by the body in their sample results. So until I see any concrete evidence, I don’t buy it.
I agrée with the others here. My understanding, from a lot of conflicting and complicated literature, is that the concerns are related to the body regulating sugar intake. You taste sweetness, your body reacts. Not really a toxicity issue, like with alcohol. (Bc metabolizing alcohol is absolutely toxic) The advice would be to reduce sweet things generally if you’re worried about it. And do things to help regulate your glucose responses, like eat more fiber.
For something lower ABV like this, there’s not much difference. Staggered nutrients provide more even nutrient coverage, helping to eliminate temperature spikes that can create off flavors. So for a lot of meads, staggered nutrients is the way to go. But this ferments pretty quickly at the right temperatures, so front loading can be a way of ensuring that all of your nutrients go in BEFORE enough fermentation has happened that the nutrients would no longer be useful. Staggered nutrients would technically be the safer approach, but at anything below 8% potential ABV, I have a tendency to just throw all the nutrients in at 24 hours.
Not in this recipe, because pear fruit is so delicate, pectic enzyme can turn it into a soupy mess really quick! On our upcoming session cyser recipe, we did use pectic enzyme though.
great recipe, looking foward to brew it soon. Tart pears are a must for (Doin' the Most of course) your must. You could also have de seeds left in your brew even crush a couple of them for some extra flavour in your hydromel. Do you think it is posiible to brew such a peary beverage out of pear juice from supermarket? recipe please :)
Is there any particular formula to calculate the amount of sugar to use for carbonation? I want to make this but bottle using 330ml, just slightly smaller than 12oz, so was thinking 1tsp sugar might be too much
Grab my book: dointhemost.org/book/
Love the one gallon recipes for my keg :D
Love how you kept the skins on. Pro move there. Super cool it gave the Perry that color too.
After I had already shot the video, Anna gave me the perfect color name… Rose gold! I don’t know why I didn’t think of it while shooting. 🤦♂️
Did you use campten tablets for the first 24 hrs
YES!!!!! I love perry!!!!!
Hey Dog 🐕🦺, During the Last Live Podcast , You mentioned something about My Stetson Hat in the Picture . That One is the $500.00 , 20 xxxxxxxxxxxxxxxxxxxx Stetson . The One my Aunt in Dallas had made Especially for Me , I Don't know what it Cost , it was a Christmas ☃️🎄 Present 💝🎁 . But It has a Banded Edge around the Brim and a Wide Ribbon 🎗️ around the Crown 👑 . I'm Sure It's Worth more than the 20x $500.00 one in Picture . Thanks for Asking . 🐯🤠
I learned a ton from your channel and I am working my way through your recipe book! Thanks a bunch!
Thank you for your support! Cheers, and happy weekend!
What is the difference between staggering your nutrients and front loading? I keep seeing it done with certain brews but not others and I can't seem to figure out when to stagger vrs when to front load. Thanks in advance! :) Love the content!
i think for lower abv ferments its fine to front load the nutrient, but for higher abv staggering can help the yeast keep going as it takes them longer to eat through all that sugar - and its less stressful so they wont stall or fart out sulfer smells
The title is full SEO. 🎉 thanks for the great content. Love me some perry. Going to have to try this one sometime soon.
All in, haha
Really Appreciate Your Video , Thanks ! 🐯🤠
Cheers friend! -Tiger Pat … I mean err… -BC
@@DointheMost CHEERS 🥂
isn't erythritol pretty bad for you? Linked to increased rates of heart disease and stroke?
Way less damaging than sugar, especially with the amount he uses. Also, alcohol would be my biggest concern in consuming this beverage. Moderation is key. Cheers
Any studies I’ve read pertaining to that had low sample sizes and weren’t accounting for the erythritol naturally produced by the body in their sample results. So until I see any concrete evidence, I don’t buy it.
It’s less toxic than the alcohol.
I agrée with the others here. My understanding, from a lot of conflicting and complicated literature, is that the concerns are related to the body regulating sugar intake. You taste sweetness, your body reacts. Not really a toxicity issue, like with alcohol. (Bc metabolizing alcohol is absolutely toxic)
The advice would be to reduce sweet things generally if you’re worried about it. And do things to help regulate your glucose responses, like eat more fiber.
What is the benefit of front loading the nutrient as opposed to spacing it out?
For something lower ABV like this, there’s not much difference. Staggered nutrients provide more even nutrient coverage, helping to eliminate temperature spikes that can create off flavors. So for a lot of meads, staggered nutrients is the way to go. But this ferments pretty quickly at the right temperatures, so front loading can be a way of ensuring that all of your nutrients go in BEFORE enough fermentation has happened that the nutrients would no longer be useful. Staggered nutrients would technically be the safer approach, but at anything below 8% potential ABV, I have a tendency to just throw all the nutrients in at 24 hours.
No pectic enzyme?
Not in this recipe, because pear fruit is so delicate, pectic enzyme can turn it into a soupy mess really quick! On our upcoming session cyser recipe, we did use pectic enzyme though.
great recipe, looking foward to brew it soon. Tart pears are a must for (Doin' the Most of course) your must. You could also have de seeds left in your brew even crush a couple of them for some extra flavour in your hydromel. Do you think it is posiible to brew such a peary beverage out of pear juice from supermarket? recipe please :)
Yes, definitely. Maybe just put some pear or apple skins in for tannin balance! You’d need less honey, too.
Is there any particular formula to calculate the amount of sugar to use for carbonation? I want to make this but bottle using 330ml, just slightly smaller than 12oz, so was thinking 1tsp sugar might be too much
Is the reason for a short period in secondary due to it being a low ABV? Would this improve with longer aging? Thank you!
Any more beer content coming to your channel in the future?
Intriguing!
Ah yes, the scientific measurement of (tongue click). Precisely one (tongue click) of pear is the perfect amount.
Pardon me. But where the F are the HONKS!?
😂😂😂
First 🥇
Hahahaha