We have been using boiled bread yeast for our wine yeast nutrients and it have been working well and clears very well, definitely worth trying, I like it better than fermaid
@brian bevans Just to check I've I understood you. You've boiled bread yeast so you kill the yeast and it becomes yeast hulls/ yeast nutriant and you've added this to your brew?
@@arghapirate2427 yes, I've been doing this for the last 15+ brews and it has been working great, we did a comparison between yeast hulls and a variety of yeast nutrients and we have found that it clears faster than all that we tested and definitely helps build a healthy yeast colony very fast
So I decided to take this recipe on as my first ever mead, only difference is that I also added some raisins. its been in the fermenter for just shy of a month and wow, it looks amazing and it is so clear already. It is a beautiful amber and the bubbling has just begun to slow to a halt.
Well done both, love a new recipe. Looking forward to seeing what spices you use. I often adjust recipes that I find, I also have a hard time doing the maths on SG. My preferred option (as I am in the UK and metric) is to calculate everything using 'brix' (1 brix = 1g of sugar in 100ml water). Taking honey and syrups as pure sugar I easily work out the ratio of water. Also, UK food packaging lists nutrition per serving off 100g, the last bottle of apple juice I bought had 10g of sugar per serving of 100g. Hence, this is 10 brix. The flaw here is that Honey and syrups are not 100% sugars and my target, 23.5 brix (1.099 SG) is usually a bit low. I then top up with a little honey, 100g at a time. As I test Brix at the end to achieve my target, I don't bother calculating the displacement of water by the sugar. The bonus for me is that I have an electronic Brix meter as I an rubbish at reading a hydrometer.
Every time I have used the QA23 it has been super aggressive starting off and then it's a nice smooth fermentation after that. It also flocculates extremely well. Apparently it retains fruity esters very well. So sometime in the not too distant future I will be making a strawberry wine with the QA23 just to see how much of those fruity esters it will actually retain. But I do have a nice peach wine and it is very smooth.
5 gallons water, one packet of lav 71b ,15 lbs of honey, two cups of blueberries, 1.5 cups of raisins. One teaspoon of yeast food. It too 72 hrs before it started going. But it's going great. It's my first time trying. Not sure really if it's going to turn out good. Thank you, you have givin me courage to try.
How did that mead turn out? Sounds like you coulda used more blueberries imo if you wanted a more blueberry flavor. I use 1 pint per gallon in secondary and I freeze and thaw them before adding to get more juice and aroma into my final product.
Everytime I have an interesting idea. I see that you put out a video on it acouple months before I had the idea. Great channel, love you guys. Annoyed that I'm a few months behind on my ideas lol. I literally bought the ingredients yesterday on a whime, and today see this on my recommended list.
Brian: *complicated maths* Derica: Uh, you probably want the numbers on the pitcher facing you so you can, ya know, SEE them. Indeed, you make a good team. 😄
Looks delicious! , very unique idea yet seems like the flavors would pair wonderfully. I actually have a double toast/charred oak cider wine . A white grape/ apple cider. And a cyser mead with a little "light" brown sugar to add to the honey flavor all 3 fermenting away as we speak . I've been definitely favoring making ciders or apple wines cus they are all higher A.B.V lately. Mainly because I had access to various apple juices n had them always around . I just got a knack for making ciders , they seem always turn out better than when I try make other styles of brews .
Here's a little trick that I use to minimize foam after shaking the bejesus out - Turn the carboy upside down then gently turn back to the upright position. That's it folks. From my experience, it's worked every time!
I actually have one of these going right now. I got the recipe from a book, and they called this “The Wild Hunt”. This also happens to be the gassiest brew I’ve ever made, but it smells amazing!
Acermethecyserglin - sounds like a new drug has hit the market! Definitely the cure for what ails ya'. I'm a new subscriber who has been binge-watching your videos. You've inspired me to start making my own home brews after years of drinking some really crappy cider from the store! As I write this, I'm listening to the "bloop, bloop" of the airlock on my first mead. Thanks for the inspiration and the entertainment. Love, a fellow airlock sniffer!
This was a real interesting brew to watch. Within 24 hrs, the brew separate into three layers. But the lavalap of yeast slowly worked down the fermenter through the layers of apple juice, maple-syrup, must layers. It appears to be ontrack to be completely homogeneous with 3 days.
Cant wait for my AMCG to get to secondary! Last Wednesday i started making 2 gallons with O.G. Of 1.110 and 1.124 cant wait to finish it to try looks and sounds amazing!
I actually did have that "extreme" issue of not enough yeast making it into the must. I used a half pack of Safale so-4, 4 days and no fermentation. I saw that I got more yeast on the neck for the carboy than I thought. I added the rest of the pack and its fine now.
Funny enough I made something just like this. Apple cider honey and maple to start. Then added pumpkin puree with all the spices for a pumpkin pie for about a month. Then removed and added 2 vanilla beans. Comes out to 15% and taste like a maple apple candy pie.
I’m making something like this right now. No tea though, not a fan. Also saving the maple syrup to backsweeten it in secondary along with the spices and some dried apples. When all that’s done I plan to oak it. Hoping for a nicely sweet and spiced brew that will be aged nicely and ready by next Christmas.
I can't wait to see how this one goes. I have a few brews going at the moment and was wondering about when to do the first of the final gravity checks to make sure it's done fermenting. Going by the airlock bubbles, when would you say in your opinions/observations is the best time to do the first gravity reading after fermentation? For example: Would it be right to assume it's a good time to check when it's slowed to maybe one bubble bloop per 1-2 minutes, then wait the week and check again as it might be done and is just off-gassing?
I'm not sure how to describe the excitement for this one. I was thinking about making an acerser... cyserglyn, yeah like that one better, but now I'm going to delay that one in favor of seeing how this turns out. Actually making them side by side could be really interesting too. Guess that means I have time to decide if I wanted to bochet the honey on the Cyserglyn
Haha I love the intro scene! Derica is such a ham. Question regarding sugars you don't know the SpGr for: Could you use a proportionally smaller weight of the "sugar" in just enough water for your test cylinder in order to find out the SpGr of a pound of the "sugar" in a gallon of water? By my calculations for your 100ml test cylinder you would want 11.98 grams of the sugar in question. Is that something that would be useful or is it easier and more fun to just try it and see? Just wondering because you were trying to be pretty precise in this episode. And yes I appreciate and am impressed that you ended up within 4 points of your target gravity.
Woah I was already thinking about using the spice combo from the Metheglin in the simple Cyser that has apples and cinnamon added in conditioning! I love the idea of “mixing stuff together and see what happens” mentality. Do more of that! Maybe the date syrup mixed with honey and some spices??
Just discovered this vid. Great minds think alike... just the other day, I racked my "cyser-methe-boche'-glin." =^_^= Combining two ciders: sugar bee and freshly juiced Granny Smith... I put it on the boil putting in some vanilla extract, brown sugar and a little fresh WF honey, then *(speaking to the spice issue you mentioned)* added a small stick of cinnamon, a few cloves, and some allspice, hot brewing it to taste before straining the solids out. *Without* diluting with water, the bochet honey was added and the OG was 1.116. Used 71B. I stopped the ferment at 1.019 by pasteurization. 12 or 13% ish? In that experience, the spices weren't a hinderence to the brew.
Just got done making a gallon of this and i am anxious to try it just from the tasting your faces said "its awesome" so im going to try. Thanks for the recipe
Great frankenmead or whatever you call the precious. I use a great algebraic formula that Paul Allerston gave me because I can't do maths in my head. I haven't used algebra in 30 years lol. What would one call a hard cider with jalapenos added? This is my husband's idea because I do the brewing.
Hi guys, I’m following your recipe. Sounds like a tasty one! One difference - I plan to use a higher alcohol tolerance yeast. I’m assuming that I’ll need more sugar to compensate so that I don’t end up with a dryer (or perhaps less sweet) result. Bottom line - I’d like the same sort of flavour you’ll get but with the slightly higher ABV. This yeast is supposed to get up to 18%. I should add that it was given to me by someone who is a bit cagey on giving much info on the yeast as it’s “top secret” stuff. So I don’t know what it’s called or it’s optimum temperature but I’m going to wing it since it’s about 25 degrees C on average at the moment.
You can add more fermentables, but... the higher you go the more likely you are to stall. I'd prefer letting it go dry, backsweetening, then pasteurizing. The best meads and wines in my experience, fall between 10 and 14% ABV.
In the interests of science have you ever tasted the whisky in your airlock after fermentation has done. I was just thinking it would be interesting to find if the brewing process has a posiitive or negative reaction with the whisky
Are you guys on instagram? I've used several of your videos as guidance for my ciders, and today with my first mead. Thanks for all the entertaining and educational hours of videos. I really enjoy them.
Hey! I got a bit of an off topic question. I had this two meads going in secondary. It cleared up a lot, and I could pretty much see right thru it. I decided to oak one of the meads. After I added the oak (+- 15 gr medium - and 15 gr heavy toast French oak, on a 1 gallon/ 3 liter, something fermentor). My airlock started going insane, like it was in primary. What causes it? I used lalvin BEAST and I'm above 14% ABV. Is it the lees being disturbed and just degassing? btw I boiled the oak chips for 10 min before putting it in my mead. I had the same thing with my heath honney mead. It's also in secondary and i've added heath tips (same volume fermentor) After adding the dried flowers my airlock was going insane. Both the mead i've added the oak too and the mead i've added the heath tips to, started foaming and the airlocks started to go nuts! PS. English is not my first language. Since it's brew day and also botteling day for my blaand, i've done a lot of tasting so I'm not sure if my English is as proper as it should be. O_0 PPS I know you guys don't use dairy products but I can absolutely advise to try blaand. It's insane that you get all those chardoney tones form f-ing milk :D!!!!1 Love you guys
I think your mixing up you movie analogy...hehe! Lord of the rings vs Frankenstein, interesting....:) Therfore Maple Spiced Apple Mead. One more thing, a small pcs of Cinnamon...!!
Will you make a video (or point to a video already made) that helps make your own recipe? How to calculate pounds of honey needed verses other fermentation sugars to aim for a certain specific gravity? Aka all the math that Derica doesn't like. I want to do something similar to this recipe but maybe substituting brown sugar for the maple syrup, or just taking the maple syrup out altogether.
hello i've been watching your videos and i wanted to ask do i need a PH scale when making wine from bottled juice... and is it possible for anything to go wrong as in health wise just by using sugar yeast and bottled juice?
Allow me to jump in… most commercial juices (apple, pear, grape, mango, mixed fruits, berries) have a pH that does not impede fermentation. If you binge watch the many wonderful recipes Brian and Derica posted on their channel (which I highly recommend!) they never measure pH. Yeast need at least a bit of acidity and yes, they don’t like too much. But commercially available juices aren’t too acidic. Now, if you were to use pure, unadulterated passionfruit or kiwi, I wouldn’t be too certain. But that’s highly unlikely as you.d have to juice them yourself and that would get expensive if you have to buy the fruit. If you use part fruit and part water, the acidity will be cut down dramatically. Most meads using fruit (either pieces of fruit or juice) will have water in them as well. No danger in the brew being too acidic. Home brewing is pretty hard to mess up. As a result, don’t overthink, don’t overcomplicate especially if you’re starting out as a beginner brewer. Sanitise properly and invest in a graduated cylinder and a hydrometer if you can. Get some tubing for siphoning (or a racking cane & tubing and possibly a bottling wand, some airlocks, some fermenters and you’re set. Follow an existing recipe (possibly from this channel?) and go for it. If you cannot get the juice stated in a recipe, go for something similar and follow the recipe using that. Chances are you’ll be fine. Just follow the advice given in the videos. Happy brewing!
I love how Brian says “it helps if you have markings on the side so you know how much you put in” rather than using any old thing and just weighing the juice (which you could do if you used metric). There are some things I see here that I streamline in my own process that I think Brian would just LOVE if he tried them, I know he’s an efficiency nerd like me 😂 love the videos guys, will try this one next !!❤️
Can't wait to see how this turns out, do you need a non-professional taster? 🙂 BTW the tea I promised is on it's way should arrive 21 January. What I sent are several samples of loose teas.
I recently just started making mead. I was wondering if yall ever used jackmangrooves mead yeast. It says it ferments out to about 18 percent. Trying to find a good 1 gallon recipe.
I have a silly request. Can you do an in-depth video on how to read a hydrometer? I know you’ve done it before, but I’m thinking more of something with a white board or chalkboard and show the math…maybe show some hydrometer close ups…basically pretend your teaching 5th graders. I get a little overwhelmed with all the calculations, so I’ve just been working blind. Sometimes I get a positive result, sometimes not🤷.
Hey can you possibly make a butter tart mead? If possible idk how u would go about it. Might be an endeavor worth trying maybe ? Cause i love pecan butter tarts i thought hey a butter tart mead might be awesome. I seen the pnut butter banana strawberry etc. Idk . If Nyone could do it you 2 could.
As far as I can tell from Brian and Derica’s videos, the reasons are: Availability (having a fermenter that’s empty because they have so many brews going so: use what you’ve got) Accessibility: when using a brew bag/setting up a brew that’s got pieces of fruit/spices in it, a wide mouth fermenter makes it easier to push down the fruit cap and to remove the brew bag/fruit Size: in several videos Brian and Derica move a brew from a barrow mouth fermenter to a wide mouth fermenter because there’s loss during racking off the lees/spices. At that point in time they prefer to use a smaller secondary fermenter to reduce head space and therefore avoid oxidising their brew… and the wide mouth Fermenter just happens to be smaller. If a brew doesn’t contain hard-to-remove bits and bobs, a narrow mouth fermenter is fine. If you need to remove stuff mid-brew, a wide mouth fermenter is easier. I highly recommend watching as many of the videos on this channel as you can. It’ll all make sense. Happy brewing!
You guys keep making drinks that I want to try. Unfortunately, I only have a 5 gallon fermenting bottle which gives too much to drink quickly. So many brews, so little time.
We have been using boiled bread yeast for our wine yeast nutrients and it have been working well and clears very well, definitely worth trying, I like it better than fermaid
Hi Brian - if you wouldn't mind, can you let us know how much bread yeast per gallon you have been boiling and then adding?
@@therbstewart I boil 2 cups of water and 1 pack of bread yeast to make 1-5 gallons of wine, I boil it for maybe 5 mins or so
@@brianbevans5644 Thanks!
@brian bevans Just to check I've I understood you. You've boiled bread yeast so you kill the yeast and it becomes yeast hulls/ yeast nutriant and you've added this to your brew?
@@arghapirate2427 yes, I've been doing this for the last 15+ brews and it has been working great, we did a comparison between yeast hulls and a variety of yeast nutrients and we have found that it clears faster than all that we tested and definitely helps build a healthy yeast colony very fast
This project has me really excited. Three of my favorite things. Maple syrup, honey and cider. I think this will be my first brew of 2022.
Evil Scientist Derica needs to be in more videos! :D
I had to read that title at least three times before I could sound it out properly 🤣 I'm looking forward to seeing how this one turns out!
I could listen to this lovely people all day they explain everything very good thanks
Oh, this sounds like it’s going to be another wonderful brew! Love Evil Dr. Derica at the beginning too. I’m clamoring for more Derica characters!
So I decided to take this recipe on as my first ever mead, only difference is that I also added some raisins. its been in the fermenter for just shy of a month and wow, it looks amazing and it is so clear already. It is a beautiful amber and the bubbling has just begun to slow to a halt.
3:00 SAME, Brian :)
I do appreciate you guys showing how much honey should be used when mixing into juice, it's quite helpful.
I’m so excited to see how this turns out!
Well done both, love a new recipe. Looking forward to seeing what spices you use.
I often adjust recipes that I find, I also have a hard time doing the maths on SG.
My preferred option (as I am in the UK and metric) is to calculate everything using 'brix' (1 brix = 1g of sugar in 100ml water).
Taking honey and syrups as pure sugar I easily work out the ratio of water.
Also, UK food packaging lists nutrition per serving off 100g, the last bottle of apple juice I bought had 10g of sugar per serving of 100g. Hence, this is 10 brix.
The flaw here is that Honey and syrups are not 100% sugars and my target, 23.5 brix (1.099 SG) is usually a bit low.
I then top up with a little honey, 100g at a time.
As I test Brix at the end to achieve my target, I don't bother calculating the displacement of water by the sugar.
The bonus for me is that I have an electronic Brix meter as I an rubbish at reading a hydrometer.
@@julietardos5044 Before you congratulate the UK for metric... we still use miles not km, yea, mixed up.
I'm going for it now... should be a gem by the holidays.
Every time I have used the QA23 it has been super aggressive starting off and then it's a nice smooth fermentation after that. It also flocculates extremely well. Apparently it retains fruity esters very well. So sometime in the not too distant future I will be making a strawberry wine with the QA23 just to see how much of those fruity esters it will actually retain. But I do have a nice peach wine and it is very smooth.
5 gallons water, one packet of lav 71b ,15 lbs of honey, two cups of blueberries, 1.5 cups of raisins. One teaspoon of yeast food. It too 72 hrs before it started going. But it's going great. It's my first time trying. Not sure really if it's going to turn out good. Thank you, you have givin me courage to try.
How did that mead turn out? Sounds like you coulda used more blueberries imo if you wanted a more blueberry flavor. I use 1 pint per gallon in secondary and I freeze and thaw them before adding to get more juice and aroma into my final product.
A lot of thought went into this one it seams.
Love the shorter video format. Easier to watch in one sitting with a busy schedule.
Looks like the yeast are having a big party 🥳 ..... Happy Yeast ! 🤣😂🤣😂
Everytime I have an interesting idea. I see that you put out a video on it acouple months before I had the idea. Great channel, love you guys. Annoyed that I'm a few months behind on my ideas lol. I literally bought the ingredients yesterday on a whime, and today see this on my recommended list.
Lol, that’s too funny :)
Well now I REALLY don't want to ever make Derica mad.
Brian: *complicated maths*
Derica: Uh, you probably want the numbers on the pitcher facing you so you can, ya know, SEE them.
Indeed, you make a good team. 😄
Sounds like every Party at 3am when you just dump all the leftovers into a shaker and invent new drinks ^^
@@tylerstout1549 we called that Hush punch lol
Wow. Sounds great! Can't wait for the follow ups
Love the show btw awesome stuff. Every day been through all the shows 3 times now since i found yas. Great show.
Looks like a magical mead snow globe with the yeast swirling around.
Looks delicious! , very unique idea yet seems like the flavors would pair wonderfully. I actually have a double toast/charred oak cider wine . A white grape/ apple cider. And a cyser mead with a little "light" brown sugar to add to the honey flavor all 3 fermenting away as we speak . I've been definitely favoring making ciders or apple wines cus they are all higher A.B.V lately. Mainly because I had access to various apple juices n had them always around . I just got a knack for making ciders , they seem always turn out better than when I try make other styles of brews .
Yeah, it's kinda crazy to mix all these but it does really work.
They're Back , and in Classic Form . Run the Numbers . 😊🤠
Here's a little trick that I use to minimize foam after shaking the bejesus out -
Turn the carboy upside down then gently turn back to the upright position.
That's it folks. From my experience, it's worked every time!
Ive been using the Lalvin Saison yeast with very good results. It sediments very well and makes it up to the 14.5% ABV range rather consistently.
I actually have one of these going right now. I got the recipe from a book, and they called this “The Wild Hunt”. This also happens to be the gassiest brew I’ve ever made, but it smells amazing!
I’m joining @Julie Tardos in that question.
@@julietardos5044 The book is called "Big Book of Mead Recipes" by Robert Ratliff. It's a nice book, and each recipe is measured for 1 gallon batches.
Acermethecyserglin - sounds like a new drug has hit the market! Definitely the cure for what ails ya'. I'm a new subscriber who has been binge-watching your videos. You've inspired me to start making my own home brews after years of drinking some really crappy cider from the store! As I write this, I'm listening to the "bloop, bloop" of the airlock on my first mead. Thanks for the inspiration and the entertainment. Love, a fellow airlock sniffer!
This was a real interesting brew to watch. Within 24 hrs, the brew separate into three layers. But the lavalap of yeast slowly worked down the fermenter through the layers of apple juice, maple-syrup, must layers. It appears to be ontrack to be completely homogeneous with 3 days.
Cant wait for my AMCG to get to secondary! Last Wednesday i started making 2 gallons with O.G. Of 1.110 and 1.124 cant wait to finish it to try looks and sounds amazing!
Looking forward to the tasting of this one and love the new intro!
I'm wearing the same T-Shirt, right now
I actually did have that "extreme" issue of not enough yeast making it into the must. I used a half pack of Safale so-4, 4 days and no fermentation. I saw that I got more yeast on the neck for the carboy than I thought. I added the rest of the pack and its fine now.
As a Mead slinger, orange blossom honey is amazing
Funny enough I made something just like this. Apple cider honey and maple to start. Then added pumpkin puree with all the spices for a pumpkin pie for about a month. Then removed and added 2 vanilla beans. Comes out to 15% and taste like a maple apple candy pie.
The math is starting to make sense that’s scary lol been watching a lot of old video’s really enjoy keep going
I’m making something like this right now. No tea though, not a fan. Also saving the maple syrup to backsweeten it in secondary along with the spices and some dried apples. When all that’s done I plan to oak it. Hoping for a nicely sweet and spiced brew that will be aged nicely and ready by next Christmas.
My goodness that flaming transition scared the b'jeebuz outtah me! Haha 🤣
Very interesting mix! I might try an acercyserglin to start with :)
I can't wait to see how this one goes.
I have a few brews going at the moment and was wondering about when to do the first of the final gravity checks to make sure it's done fermenting.
Going by the airlock bubbles, when would you say in your opinions/observations is the best time to do the first gravity reading after fermentation?
For example: Would it be right to assume it's a good time to check when it's slowed to maybe one bubble bloop per 1-2 minutes, then wait the week and check again as it might be done and is just off-gassing?
I'm not sure how to describe the excitement for this one. I was thinking about making an acerser... cyserglyn, yeah like that one better, but now I'm going to delay that one in favor of seeing how this turns out. Actually making them side by side could be really interesting too. Guess that means I have time to decide if I wanted to bochet the honey on the Cyserglyn
Haha I love the intro scene! Derica is such a ham.
Question regarding sugars you don't know the SpGr for: Could you use a proportionally smaller weight of the "sugar" in just enough water for your test cylinder in order to find out the SpGr of a pound of the "sugar" in a gallon of water? By my calculations for your 100ml test cylinder you would want 11.98 grams of the sugar in question. Is that something that would be useful or is it easier and more fun to just try it and see? Just wondering because you were trying to be pretty precise in this episode. And yes I appreciate and am impressed that you ended up within 4 points of your target gravity.
You can try it that way but your measurements have to be exact when scaling.
This sounds like a great combo ive blended something similar once but never fermented ive been dying to do a new brew nd this just might be it
Woah I was already thinking about using the spice combo from the Metheglin in the simple Cyser that has apples and cinnamon added in conditioning! I love the idea of “mixing stuff together and see what happens” mentality. Do more of that! Maybe the date syrup mixed with honey and some spices??
I did exactly that and it tastes like apple pie on the aftertaste. I used 71B and it wound up around 13% and I think 1.025 ish FG. It didnt last long
I pour it back in Tooo!
No evil Derika. No.
Whoa, that's one badass tongue twister!! Sounds so good it should be illegal! 🥃
I wouldn't worry too much about the name. I just tell people I make mead and country wines. Loved the intro
Just discovered this vid. Great minds think alike... just the other day, I racked my "cyser-methe-boche'-glin." =^_^=
Combining two ciders: sugar bee and freshly juiced Granny Smith... I put it on the boil putting in some vanilla extract, brown sugar and a little fresh WF honey, then *(speaking to the spice issue you mentioned)* added a small stick of cinnamon, a few cloves, and some allspice, hot brewing it to taste before straining the solids out.
*Without* diluting with water, the bochet honey was added and the OG was 1.116. Used 71B. I stopped the ferment at 1.019 by pasteurization. 12 or 13% ish?
In that experience, the spices weren't a hinderence to the brew.
Glad my mead partner is an engineer and great with math because I suck at math. I ask my daughter with any math… since she was 10.
Just got done making a gallon of this and i am anxious to try it just from the tasting your faces said "its awesome" so im going to try. Thanks for the recipe
This one was pretty good. I have a bottle on the shelf I plan on drinking soon.
I’m an air lock sniffer.
that affect at 9:11 minutes made me jump! :D
You guys are amazing… thank you 🙏🏾
Thank YOU for watching!
S Bom .....the solid bung of mixing, lol
Love it guys I need to try that yeast.
Great frankenmead or whatever you call the precious. I use a great algebraic formula that Paul Allerston gave me because I can't do maths in my head. I haven't used algebra in 30 years lol. What would one call a hard cider with jalapenos added? This is my husband's idea because I do the brewing.
Mmmmm… a mead containing jalapeños would be a capsicumel and a mead containing apple (juice) would be a cyser. Capcyser? Capsicyser? I like capcyser.
Hi guys, I’m following your recipe. Sounds like a tasty one! One difference - I plan to use a higher alcohol tolerance yeast. I’m assuming that I’ll need more sugar to compensate so that I don’t end up with a dryer (or perhaps less sweet) result. Bottom line - I’d like the same sort of flavour you’ll get but with the slightly higher ABV. This yeast is supposed to get up to 18%. I should add that it was given to me by someone who is a bit cagey on giving much info on the yeast as it’s “top secret” stuff. So I don’t know what it’s called or it’s optimum temperature but I’m going to wing it since it’s about 25 degrees C on average at the moment.
…or more honey?
You can add more fermentables, but... the higher you go the more likely you are to stall. I'd prefer letting it go dry, backsweetening, then pasteurizing. The best meads and wines in my experience, fall between 10 and 14% ABV.
@@CitySteadingBrews Thanks!
Now if you had added some grapes as well would you have had a Pycermethecyserglin or an Acermethecycerpyglin?
I.... I want to try. damn.
In the interests of science have you ever tasted the whisky in your airlock after fermentation has done. I was just thinking it would be interesting to find if the brewing process has a posiitive or negative reaction with the whisky
I would think the sitting for weeks would negate any positive effect the mead might have.
Wow Mad scientist Mrs. Derika. Somebody Please give her some Mead stat to calm her down LOL
I'm so glad I was not taking a sip of coffee when I started the video. There would have been coffee all over my keyboard.
Lol!! Great intro!!!
I'm looking forward to seeing this a year from now. I wanted to try a metheglyn cyser, but I'm not patient enough to wait for the apple to age.
Are you guys on instagram? I've used several of your videos as guidance for my ciders, and today with my first mead. Thanks for all the entertaining and educational hours of videos. I really enjoy them.
We are, not as active as YT, but we have an account: instagram.com/citysteading/?hl=en
Hey! I got a bit of an off topic question. I had this two meads going in secondary. It cleared up a lot, and I could pretty much see right thru it. I decided to oak one of the meads. After I added the oak (+- 15 gr medium - and 15 gr heavy toast French oak, on a 1 gallon/ 3 liter, something fermentor). My airlock started going insane, like it was in primary. What causes it? I used lalvin BEAST and I'm above 14% ABV.
Is it the lees being disturbed and just degassing? btw I boiled the oak chips for 10 min before putting it in my mead.
I had the same thing with my heath honney mead. It's also in secondary and i've added heath tips (same volume fermentor) After adding the dried flowers my airlock was going insane. Both the mead i've added the oak too and the mead i've added the heath tips to, started foaming and the airlocks started to go nuts!
PS. English is not my first language. Since it's brew day and also botteling day for my blaand, i've done a lot of tasting so I'm not sure if my English is as proper as it should be. O_0
PPS I know you guys don't use dairy products but I can absolutely advise to try blaand. It's insane that you get all those chardoney tones form f-ing milk :D!!!!1 Love you guys
I think your mixing up you movie analogy...hehe! Lord of the rings vs Frankenstein, interesting....:) Therfore Maple Spiced Apple Mead. One more thing, a small pcs of Cinnamon...!!
Watch part two....
haha this is great love yall
I just mixed up a spiced acerglyn as an experiment. The must smelled an awful lot like gingerbread, so I have high hopes for the final product 😏
Hey there I have been binge watching your videos but was wondering, have you made a white wine couldn't find one?
No, we haven't. I will add it to "The List"
"It's I-gor"
Why not use a dry (heat sanitized) funnel to put your yeast into the jug? It will drop onto the liquid and won't stick to the sides.
Will you make a video (or point to a video already made) that helps make your own recipe? How to calculate pounds of honey needed verses other fermentation sugars to aim for a certain specific gravity? Aka all the math that Derica doesn't like. I want to do something similar to this recipe but maybe substituting brown sugar for the maple syrup, or just taking the maple syrup out altogether.
ruclips.net/video/nZdjG2rslVw/видео.htmlsi=ZmKk4AdlsF9LITGw
I’m team Brian on gravity talk
Maths
hello i've been watching your videos and i wanted to ask do i need a PH scale when making wine from bottled juice... and is it possible for anything to go wrong as in health wise just by using sugar yeast and bottled juice?
Allow me to jump in… most commercial juices (apple, pear, grape, mango, mixed fruits, berries) have a pH that does not impede fermentation. If you binge watch the many wonderful recipes Brian and Derica posted on their channel (which I highly recommend!) they never measure pH. Yeast need at least a bit of acidity and yes, they don’t like too much. But commercially available juices aren’t too acidic. Now, if you were to use pure, unadulterated passionfruit or kiwi, I wouldn’t be too certain. But that’s highly unlikely as you.d have to juice them yourself and that would get expensive if you have to buy the fruit. If you use part fruit and part water, the acidity will be cut down dramatically.
Most meads using fruit (either pieces of fruit or juice) will have water in them as well. No danger in the brew being too acidic.
Home brewing is pretty hard to mess up. As a result, don’t overthink, don’t overcomplicate especially if you’re starting out as a beginner brewer. Sanitise properly and invest in a graduated cylinder and a hydrometer if you can. Get some tubing for siphoning (or a racking cane & tubing and possibly a bottling wand, some airlocks, some fermenters and you’re set. Follow an existing recipe (possibly from this channel?) and go for it. If you cannot get the juice stated in a recipe, go for something similar and follow the recipe using that. Chances are you’ll be fine. Just follow the advice given in the videos.
Happy brewing!
Your head math made sense to me, Brian. :)
Love the name, I've made a mead I called a melomethecyserglin
I love how Brian says “it helps if you have markings on the side so you know how much you put in” rather than using any old thing and just weighing the juice (which you could do if you used metric). There are some things I see here that I streamline in my own process that I think Brian would just LOVE if he tried them, I know he’s an efficiency nerd like me 😂 love the videos guys, will try this one next !!❤️
Im interested in your streamlined process please
Because of the gravity difference between juice and water, 1800ml of juice is not exactly the same as 1800gm of juice like it is for water.
I was going to comment that volume versus weight has nothing to do with metric versus Imperial.
Can't wait to see how this turns out, do you need a non-professional taster? 🙂 BTW the tea I promised is on it's way should arrive 21 January. What I sent are several samples of loose teas.
Awesome! Thank you!
It's been a while since the Klingon Blood Wine... How about brew some Romulan Ale
the name of this sounds legit magical. something outta lord of the rings or something haha; very curious to hear how this one turns out. Cheers yall!
I recently just started making mead. I was wondering if yall ever used jackmangrooves mead yeast. It says it ferments out to about 18 percent. Trying to find a good 1 gallon recipe.
I have a silly request. Can you do an in-depth video on how to read a hydrometer? I know you’ve done it before, but I’m thinking more of something with a white board or chalkboard and show the math…maybe show some hydrometer close ups…basically pretend your teaching 5th graders. I get a little overwhelmed with all the calculations, so I’ve just been working blind. Sometimes I get a positive result, sometimes not🤷.
Can I use yeast hulls in place of the Fermaid O?
Have you tried Bioferm Deux -yeast? That is wonderful stuff 🙂
Ha. Just bought some EC-1118, and K1-V1116. I'm in a colder climate. Let you know what happens.
The dang hydrometer! After it goes to 100 then it starts over and goes to 100 again, in my mind that's not 100, that's 200. Grrrr
What?
I used star san in my airlock and the fermentation was so crazy my sanitizer bubbled out of the airlock so I replaced it with Vodka
Dr. Derica Frankenstein or Frokinsteen?
Have you guys heard of/made a wine from a gallon of homemade lipton sweet tea? Would something like that work?
We pretty much did that... ruclips.net/video/SnuEjkMz93U/видео.html&ab_channel=CitySteadingBrews
Hey can you possibly make a butter tart mead? If possible idk how u would go about it. Might be an endeavor worth trying maybe ? Cause i love pecan butter tarts i thought hey a butter tart mead might be awesome. I seen the pnut butter banana strawberry etc. Idk . If Nyone could do it you 2 could.
I notice sometimes you use a wide mouth jug to ferment in, and sometimes you use the jug like in this video. Any reason for which one to use when?
As far as I can tell from Brian and Derica’s videos, the reasons are:
Availability (having a fermenter that’s empty because they have so many brews going so: use what you’ve got)
Accessibility: when using a brew bag/setting up a brew that’s got pieces of fruit/spices in it, a wide mouth fermenter makes it easier to push down the fruit cap and to remove the brew bag/fruit
Size: in several videos Brian and Derica move a brew from a barrow mouth fermenter to a wide mouth fermenter because there’s loss during racking off the lees/spices. At that point in time they prefer to use a smaller secondary fermenter to reduce head space and therefore avoid oxidising their brew… and the wide mouth Fermenter just happens to be smaller.
If a brew doesn’t contain hard-to-remove bits and bobs, a narrow mouth fermenter is fine. If you need to remove stuff mid-brew, a wide mouth fermenter is easier.
I highly recommend watching as many of the videos on this channel as you can. It’ll all make sense.
Happy brewing!
You guys keep making drinks that I want to try. Unfortunately, I only have a 5 gallon fermenting bottle which gives too much to drink quickly. So many brews, so little time.
if you can get apple juice or cider in your area in gallon glass bottles...there's a nice small fermenter for you after you drink it :-)
@@Benjo_games thanks Ben. I have looked a little, but haven't found any yet.
I use a dry funnel to add yeast and none gets stuck on the side :)
That was a little too real Derica 🤣🤣
Im an airlock sniffer...
It is easier to say SWLA mead 😋
What's a good commercial mead?
I've yet to find one that is better than homemade tbh, but Two Warriors Meadery makes some good ones.
was it 48 or 40 oz of apple juice ?
What’s the tolerance of that yeast curiosity