I love you guys, you are such a joy to watch...and while I don't drink alcoholic beverages you have convinced me in to the realm of Mead! It's a 70th birthday gift for my father in-law, who is a bee keeper. I'm hopeful it will be ready by late July. Keep up the great work. Jules
Me wondering to myself: "Huh... Can't I just use confection" Brian rudely interrupting my train of thought: "Be careful using confectioners sugar because..." Me: "Get out of my head BRIAN! YOU DON'T KNOW ME!" LMAO!!! Thank you for another great video!
Made the first brew today, following your videos. Can’t wait for the next couple weeks to pass. You all are great! Going to use the plastic bottle tip to check for carbonation. ❤
I thought about asking how you would carbonate Mead.... but then saw the recommendation to watch the Ginger Beer/Mead series. I LOVE GINGER!!! Gotta watch that next!
Your 1 ounce per gallon comes down to 7,49 grams per litre. I used to work in a craft brewery for 7 years. We used 8 grams per litre as priming sugar so I can very much agree with your 7,49.
You do the kit so we don’t have to, right? Thanks for following the directions and making great vids, stay yourselves and please know that for every dumbass comment there’s TONS of us that shake our heads at them and say stfu trolls they’re doing a great thing. You’re adored.
From my understanding, boiling sugar water breaks the sucrose into glucose and fructose, so you end up with lots of all three molecules. Maybe that speeds up the fermentation or something.
@@CitySteadingBrews Fair enough, it does break a tiny number of bonds but apparently would take something like 53 days to break half the sucrose into glucose/fructose at typical boiling temperatures (and hundreds of years at 25C) but that also changes in the presence of acids and, as you pointed out, enzymes. But it doesn't sound like wort is low enough PH to really make much difference either. Natural hydrolysis of sucrose is covered pretty well here: www.ncbi.nlm.nih.gov/pmc/articles/PMC2664835/ Yeast produce their own Invertase enzyme which help break apart the sugars anyway so I concur that it doesn't really matter that much.
I've learned my lesson of not mixing in the priming sugar well enough some weeks ago. 1 bottle bomb, 3 gushers and the rest were not carbonated enough. When I just thought I knew the basics, you get an important lesson again. That's brewing for ya I guess.
Guess what happens when you don't mix properly in a 3000 litre tank. 😯 It happened in the brewery where I used to work. The last half was flat as water. The first 100 crates were live grenades. Just by moving the pallet you'd risk setting off a few.
@@lokinya Yep, we had to gutterize it: tank->hose->sewer. By now that brewery has grown a lot. A similar mistake these days would be 4 to 5 times that size.
Nice slippers... ;) Carbonation has, thus far, been my brewing Kryptonite. Always inconsistent and unpredictable... never had a bottle bomb... yet... but you've seen my cider fountain video...
So I realize this was two years ago and I’m late to the party… but I use a big roasting pan when bottling in case of drips or overflow ext. makes it easy when bottling by yourself.
Tip: Sugar water can remain in solution at a 2:1 (sugar:water) ratio at room temperature. You can go to 4:1 with boiling water (super saturation). If you want to keep it in saturation, chill the water back to room temperature quickly. If you just let it sit out, the sugar will recrystallize and fall out of solution. You can just use it right away as Brian does here, without consequence. Tip2: Use super saturated sugar water to reduce the amount of water being added to your beer. Tip3: If you make your own "confectioners sugar" without adding the cornstarch to prevent clumping by adding sugar to a blender/food processor, yes, you can use your own confectioners sugar. Tip4: yes, using boiling water eliminates any potential microbes in either the water or the sugar, but just bringing it to a boil is sufficient, no need to boil for 5 minutes or anything like that. Tip5: DO NOT add sugar to your bottles, dissolve it first and add it to the beer. If you add it to the bucket before racking the beer in, it'll be mixed well all on its own. If however you add to each individual bottle, you're risking bottle bombs from over pressurization and other bottles will be insufficiently carbonated. I think Brian said this, but not as clearly as he could have. Tip6: When bottle conditioning, there will be a tiny amount of Trub/lees in each bottle. Either gently pour into beer glasses leaving the dregs in the bottle, or be ready for the yeast to mix with the beer and change how it tastes. This is why I no longer bottle condition my beers.
I have a very large cold storage room at home. If I were to just leave all the bottles in there right after I bottled them, would the carbonation still start, or do they have to be left at a warmer temperature to have the carbonation start? I have never made beer before. PS. I love your videos. You two are such a joy to watch. I have made a few meads by following your videos and they have turned our fantastic.
Forgive me if this was covered somewhere and I missed it: I have a gallon of cider that is almost dry. I want to add priming sugar then bottle it. Can I rack it to a secondary container, degas, then mix in the priming sugar? Is there still enough yeast in suspension for it to ferment/carbonate? I don't quite understand if the stuff left in the bottom from primary will play into it.
I just got Brewer Best American Light, American Amber, and the milk stout. My buddy and I are really looking forward to the milk stout, but sadly I'm doing that one last because it's the one that'll take the longest to finish.
@@CitySteadingBrews I would if I had more then one primary fermentor and secondary carboy. I figured I'll brew the Amber, and when I move it to secondary, I'll brew the light and put it in the fermentor and just keep moving them all down the line. My weekends will be pretty busy for a couple of months doing it that way, but I figure it'll be worth it.
Is this the same process one would do for bottle conditioning a mead?? If you skip back sweetening it would be right? I can make beer in my sleep but going to try a session strength mead and would like to bottle condition it like a beer
I wonder how much water would evaporate in 5 minutes of boiling. I know it wouldn't be enough to really reduce it a lot, but i imagine that it would reduce a bit so its not adding so much water. The reduced dilution is the only real reason i can see for the full 5 minutes...
Only thing I've ever heard about using table sugar to carb beer, is it can add an applely taste to the finished product. Never tried it. Might make a good experiment next time I make a batch of beer.
Ok. Its been a long time since I naturally carbed a beer. I thought priming sugar was dextrose from corn. That being said, it could be one of those old wives tails that get stuck in your head when you first start brewing. Anyway. Keep up the good work you two.
hello beena while but watch all your stuff like making bread too. Question would itbe possible to carbonate say 2 gallons of beer in 5 gallon bucket sealed and with 45 pound weight on top? lol i tried to make a carbonated wine in bottles about a year ago well i really blew that one up lol i was smart enough to wrap plastic bags around bottles
You're adding water but, you're also adding corn sugar that will also turn to alcohol. I don't actually use two cups of water when I get ready to carbonate though. Doesn't change a whole lot either way.
Omg .. botteling on the carpet ... I would not dare to do this ... Would like to see derikas face when you spilled something on the carpet ;) real natural carbonation is done with some "speise" .. I use a part of the non fermentee wort for the carbonation ... When the fg is in a range of 10 to 12 brix 10% of the wort will do the job .. of course there are calculators for the amount
Hey so im pretty new to doing things with carbonation but i was having an issue trying to make something carbonated that i still wanted sweet. (ex Ginger beer) how can you carbonate something but still have it sweet?
Pasteurization is also covered in the CS Brews' video on Ginger Beer. Pasteurization will kill the yeast and stop fermentation. Take an ABV reading with a hydrometer at where you want to stop it. The lower the alcohol content the sweeter the Ginger Beer will be. All covered in the video. Enjoy!
You don't need to ask us to answer. That's part of having a channel, responding to comments. You are doing a small ferment when naturally carbonating, so you want room temperature or a little warmer.
@@CitySteadingBrews I've heard beer thats aged is just absolutely amazing. Never tried it myself but I've heard it's good. Song so the store bought beer still age where does the term that have additives that kind of mess up that whole process
We did away with an official commercial mead tasting as well as the whiskey ones. We actually lost subscribers from them, so now on Tuesdays we taste one of our own brews.
@@genericpill yeah, we did too. Sadly, if the audience in general dislikes something, we have to choose.... but, we might make a dedicated whiskey channel one day.
The plastic bottle detail is just genius!!! You guys are the best!
I love you guys, you are such a joy to watch...and while I don't drink alcoholic beverages you have convinced me in to the realm of Mead!
It's a 70th birthday gift for my father in-law, who is a bee keeper.
I'm hopeful it will be ready by late July.
Keep up the great work.
Jules
Thank you sooo much for answering the Confectioner's sugar question. I had been wondering about that for a while now.
Me wondering to myself:
"Huh... Can't I just use confection"
Brian rudely interrupting my train of thought:
"Be careful using confectioners sugar because..."
Me:
"Get out of my head BRIAN! YOU DON'T KNOW ME!"
LMAO!!! Thank you for another great video!
It's what I do!
Dang you guys are putting out a ton of content. Love it
Made the first brew today, following your videos. Can’t wait for the next couple weeks to pass. You all are great! Going to use the plastic bottle tip to check for carbonation. ❤
I think boiling the priming sugar eliminates any microbes in the sugar that may infect the beer, but the odds are low.
Not only killing wild yeast and microbes it is to drive off any oxygen that WILL cause oxidation post fermentation.
I thought about asking how you would carbonate Mead.... but then saw the recommendation to watch the Ginger Beer/Mead series.
I LOVE GINGER!!!
Gotta watch that next!
1oz sugar per 1gallon of product. The magic amount I've been looking for. You guys are an uncanny wealth of knowledge. Thank you both.
You are welcome!
Your 1 ounce per gallon comes down to 7,49 grams per litre. I used to work in a craft brewery for 7 years. We used 8 grams per litre as priming sugar so I can very much agree with your 7,49.
Getting MoClearer now... Thank you for your time!
Brian I love your hate for these instructions.
You do the kit so we don’t have to, right? Thanks for following the directions and making great vids, stay yourselves and please know that for every dumbass comment there’s TONS of us that shake our heads at them and say stfu trolls they’re doing a great thing. You’re adored.
From my understanding, boiling sugar water breaks the sucrose into glucose and fructose, so you end up with lots of all three molecules.
Maybe that speeds up the fermentation or something.
Boiling the sugar water doesn’t break it down into the different sugars. You need enzymatic action for that.
@@CitySteadingBrews Fair enough, it does break a tiny number of bonds but apparently would take something like 53 days to break half the sucrose into glucose/fructose at typical boiling temperatures (and hundreds of years at 25C) but that also changes in the presence of acids and, as you pointed out, enzymes. But it doesn't sound like wort is low enough PH to really make much difference either.
Natural hydrolysis of sucrose is covered pretty well here: www.ncbi.nlm.nih.gov/pmc/articles/PMC2664835/
Yeast produce their own Invertase enzyme which help break apart the sugars anyway so I concur that it doesn't really matter that much.
40 something bottles of beer on the table . 40 something bottles of beer. Take 1 down pass it around...
I've learned my lesson of not mixing in the priming sugar well enough some weeks ago. 1 bottle bomb, 3 gushers and the rest were not carbonated enough. When I just thought I knew the basics, you get an important lesson again. That's brewing for ya I guess.
Guess what happens when you don't mix properly in a 3000 litre tank. 😯 It happened in the brewery where I used to work.
The last half was flat as water. The first 100 crates were live grenades. Just by moving the pallet you'd risk setting off a few.
3000! That's such a shame! Had to dump it all I guess?
@@lokinya Yep, we had to gutterize it: tank->hose->sewer.
By now that brewery has grown a lot. A similar mistake these days would be 4 to 5 times that size.
Nice slippers... ;) Carbonation has, thus far, been my brewing Kryptonite. Always inconsistent and unpredictable... never had a bottle bomb... yet... but you've seen my cider fountain video...
Cider fountain? Oh my.
@@DemonMage It is spectacular and heartbreaking... lol... join the Citysteading VIP Lounge (via Patreon) and you can find the video there...
Makes me want to make beer now despite the fact I dont really care for beer....but giveing them away could be part of the fun.
Putting the bottling wand on the tap itself for me it’s a lot easier. U should give it a go. Keep up the good work 😀
Mine doesn't seem to like to stay in there.
To bad , for me it’s a lot easier that way.
So I realize this was two years ago and I’m late to the party… but I use a big roasting pan when bottling in case of drips or overflow ext. makes it easy when bottling by yourself.
You guys do love your Flensburger bottles with the free beer in it do you? :D
They're a nice size bottle, yeah.
Tip: Sugar water can remain in solution at a 2:1 (sugar:water) ratio at room temperature. You can go to 4:1 with boiling water (super saturation). If you want to keep it in saturation, chill the water back to room temperature quickly. If you just let it sit out, the sugar will recrystallize and fall out of solution. You can just use it right away as Brian does here, without consequence.
Tip2: Use super saturated sugar water to reduce the amount of water being added to your beer.
Tip3: If you make your own "confectioners sugar" without adding the cornstarch to prevent clumping by adding sugar to a blender/food processor, yes, you can use your own confectioners sugar.
Tip4: yes, using boiling water eliminates any potential microbes in either the water or the sugar, but just bringing it to a boil is sufficient, no need to boil for 5 minutes or anything like that.
Tip5: DO NOT add sugar to your bottles, dissolve it first and add it to the beer. If you add it to the bucket before racking the beer in, it'll be mixed well all on its own. If however you add to each individual bottle, you're risking bottle bombs from over pressurization and other bottles will be insufficiently carbonated. I think Brian said this, but not as clearly as he could have.
Tip6: When bottle conditioning, there will be a tiny amount of Trub/lees in each bottle. Either gently pour into beer glasses leaving the dregs in the bottle, or be ready for the yeast to mix with the beer and change how it tastes. This is why I no longer bottle condition my beers.
I have a very large cold storage room at home. If I were to just leave all the bottles in there right after I bottled them, would the carbonation still start, or do they have to be left at a warmer temperature to have the carbonation start? I have never made beer before.
PS. I love your videos. You two are such a joy to watch. I have made a few meads by following your videos and they have turned our fantastic.
I'd carb at room temp, then move them.
Thanks for the information.
great job
Dude! Good job!
Cheers friends , we gave up bottling and went to kegs .
Forgive me if this was covered somewhere and I missed it: I have a gallon of cider that is almost dry. I want to add priming sugar then bottle it. Can I rack it to a secondary container, degas, then mix in the priming sugar? Is there still enough yeast in suspension for it to ferment/carbonate? I don't quite understand if the stuff left in the bottom from primary will play into it.
There’s normally enough left, yes.
Could homemade chicha be in the future? Love being a subscriber! Peace!
These bottles look like the Pumpkin cider bottles that Aldi sells in the fall...Am I right? ;)
Erm.... no. They are 16 ounce swing tops from our local homebrew.
I just got Brewer Best American Light, American Amber, and the milk stout. My buddy and I are really looking forward to the milk stout, but sadly I'm doing that one last because it's the one that'll take the longest to finish.
Start all three at once then they finish at different times!
@@CitySteadingBrews I would if I had more then one primary fermentor and secondary carboy. I figured I'll brew the Amber, and when I move it to secondary, I'll brew the light and put it in the fermentor and just keep moving them all down the line. My weekends will be pretty busy for a couple of months doing it that way, but I figure it'll be worth it.
Don't forget about that ginger mead you have going on. Very interested in how that turns out.
Soon. We haven’t forgotten.
Is this the same process one would do for bottle conditioning a mead?? If you skip back sweetening it would be right? I can make beer in my sleep but going to try a session strength mead and would like to bottle condition it like a beer
Same idea.
I wonder how much water would evaporate in 5 minutes of boiling. I know it wouldn't be enough to really reduce it a lot, but i imagine that it would reduce a bit so its not adding so much water. The reduced dilution is the only real reason i can see for the full 5 minutes...
Only thing I've ever heard about using table sugar to carb beer, is it can add an applely taste to the finished product. Never tried it. Might make a good experiment next time I make a batch of beer.
Table sugar is just pure sugar. The stuff they gave me is that only more finely ground.
Ok. Its been a long time since I naturally carbed a beer. I thought priming sugar was dextrose from corn. That being said, it could be one of those old wives tails that get stuck in your head when you first start brewing. Anyway. Keep up the good work you two.
@@kr493y you can use that too.
hello beena while but watch all your stuff like making bread too. Question would itbe possible to carbonate say 2 gallons of beer in 5 gallon bucket sealed and with 45 pound weight on top? lol i tried to make a carbonated wine in bottles about a year ago well i really blew that one up lol i was smart enough to wrap plastic bags around bottles
That won’t really work. You need to bottle it. If you follow our instructions for carbonating you will be fine.
@@CitySteadingBrews thank you will watch video again just too make sure i got it
99 bottles of beer on the wall 99 bottles of beer
Free coke advert
#nonsponcer
You're adding water but, you're also adding corn sugar that will also turn to alcohol. I don't actually use two cups of water when I get ready to carbonate though. Doesn't change a whole lot either way.
Yes, I realize that, but... we just followed the directions!
@@CitySteadingBrews Gotcha. Love your channel by the way.
Omg .. botteling on the carpet ... I would not dare to do this ... Would like to see derikas face when you spilled something on the carpet ;) real natural carbonation is done with some "speise" .. I use a part of the non fermentee wort for the carbonation ... When the fg is in a range of 10 to 12 brix 10% of the wort will do the job .. of course there are calculators for the amount
I buy my priming sugar in 4 pound bags, hence the weird instructions on the weight/volume of sugar.
I wonder if the Kit maker did the math on dilution vs alcohol created by priming. Not that hydrometers are that exact.
I would think so, yeah.
Do you have the tasting video?
Sorry, just added to the description: ruclips.net/video/0mFVJ8-yRxE/видео.htmlsi=rPitSTj5bF8J9029
Hey so im pretty new to doing things with carbonation but i was having an issue trying to make something carbonated that i still wanted sweet. (ex Ginger beer) how can you carbonate something but still have it sweet?
Watch our ginger beer series, we talk about this! ruclips.net/video/wbNKWkm65ro/видео.html
@@CitySteadingBrews Thanks! ill check it out!
Pasteurization is also covered in the CS Brews' video on Ginger Beer. Pasteurization will kill the yeast and stop fermentation. Take an ABV reading with a hydrometer at where you want to stop it. The lower the alcohol content the sweeter the Ginger Beer will be. All covered in the video. Enjoy!
After mixing the priming suger, should the bottle be kept in the fridge for carbonation or outside. Please answer.
You don't need to ask us to answer. That's part of having a channel, responding to comments.
You are doing a small ferment when naturally carbonating, so you want room temperature or a little warmer.
We also say this in the video, and every bottling video.
@@CitySteadingBrews tnx a lot
You should hide a couple of those..
Always do!
@@CitySteadingBrews I've heard beer thats aged is just absolutely amazing. Never tried it myself but I've heard it's good. Song so the store bought beer still age where does the term that have additives that kind of mess up that whole process
What happened to mead Monday!!!! 🥺
We did away with an official commercial mead tasting as well as the whiskey ones. We actually lost subscribers from them, so now on Tuesdays we taste one of our own brews.
CS Brews I understand. I thought it was cool . Either way I’m a fan
@@genericpill yeah, we did too. Sadly, if the audience in general dislikes something, we have to choose.... but, we might make a dedicated whiskey channel one day.