When to Rack Wine Mead and Cider? Are YOU Racking too Soon?
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- Опубликовано: 25 фев 2020
- When to Rack Wine Mead and Cider? Are YOU Racking too Soon? Don't be in a rush to rack your mead, wine or cider. Brew Talk - Racking, Secondary Fermentation - When Should You Rack?
Many people are racking too early. There, I said it. There is no rush to rack to secondary! If you rack your brew too early, you risk destroying the yeast colony and a stuck fermentation. If having your wine, cider, beer or mead a few days or a week or two sooner is that important... rethink that! Time is your friend. Trust us, nothing bad will happen if you let your brew sit for... a month. Nothing. If anything, it will improve!
So, next time you think you should rack your mead, wine, or cider or even beer, think again, maybe take a reading. A little science, even though we do things simply and naturally, is a good thing!
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* Derica's "Dungeon Mewster" T-shirt amzn.to/2PnDJg9
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I'm fairly new to homemade wines/meads, insofar as I've made about four or five batches. These include a basic mead, Viking's blood (cherry mel), and several batches of apple wine. I learned how to make all of them from Brian and Derica. All of them (thus far) have been perfect, with no issues. Why? BECAUSE I FOLLOWED BRIAN AND DERICA'S INSTRUCTIONS! Listen folks, they clearly know what they are talking about. Buy airlocks. Buy a hydrometer. Take readings. Brian and Derica, clearly have some trial- and-error experience under their belt. There is wisdom in learning from mistakes, but the wise know to learn from the mistakes of others. Follow instructions. They know what they are talking about!
2threetom2 awesome!
apple wine is cider.......
Not exactly. Cider is generally lower abv.
My apple wine is about 14% abv, then bottled and aged like wine. My cider is about 6% abv, then after a month is kegged and force carbonated.
@@CitySteadingBrews I forget you are American and use cider in multiple ways but I mean it in the most basic sense of the word fermented apple juice is cider. ABV has nothing to do with it technically speaking
Brian - I would be willing to bet that you’d be a great dungeon master...
According to some, I am :)
@@CitySteadingBrews Roll for persuasion!
@@kzonedd7718 ruclips.net/channel/UCH_dWFxSvgD1WHIUhH-gmiA
@@CitySteadingBrews Awesome!
Omg that’s so true lol! If you want to DM let me know I have a RUclips show that’s D&D called HelmsWake and you invited to DM lol
Just made my first batch an hour ago thanks to you guys! Only discovered the channel 2 days ago :) Will report back :)
How did it go? I just started yesterday and it's already bubbling.
@@Fjudin Long since been drunk! Was awesome but definitely give some bottles a bit of time to mature, makes a HUGE difference.
Are you still brewing and has anyone ever thought about using lavender I just been thinking about that?
@@brewhound1340 My friend made a lemon and lavender mead and it was fantastic! Definitely recommend!
Bassplayermane How did he get a hold of the lavender?
Holy crap, from a novice perspective, seeing someone who just says that there is no perfect answer is amazing. It's way too common for people to stress themselves out over the smallest details when in reality it's pretty forgiving. Great video
Thank you and you’re right. For the most part, brews want to make themselves, we just have to learn to get out of the way.
Omg, you saying "secondary fermentation is misnamed" is what made it call click for me and now I understand so much better! Thank you!
It's pretty cool watching a milky cup of yeast start shooting lil yeast rockets up in the liquid.
Thank you so much for clarifying so many questions!! I’ve been watching your channel for a few months, and super excited to say I have four gallons of different meads brewing now. And many more on the way! Every video has been super helpful, and inspirational!! Thank you so much ❤️❤️❤️
One of the most self effacing couples giving down to earth, easy to understand instructions, keep it up!
One thing I really appreciate about this channel is that you guys give guidelines instead of hard and fast rules. As a 20+ year coffee roaster and a novice mead maker, you guys are 100% correct. Following hard and fast rules is an excellent way to make mediocre products.
Excellent content and a subject that really needed to be addressed. It pains me to see people say "I racked my brew after 2 weeks and then took a reading. It's still way sweet but it seems to have stopped fermenting..."
You and me both my friend! I think doing little talks like this about a specific topic is one of our better ideas.
The people who do that should gain two things; knowledge and patience.
Fantastic and informative new content! I am a new “meader” myself and I find it extremely helpful to have questions like these answered in this way. Most of these may seem silly, but I guarantee the vast majority of people have made these mistakes with their first brews (including myself). Some of the best advice I’ve gotten from a good friend who owns a meadery is “don’t stress so much about it, have a mead”!
Love this channel. Just started brewing to not be so bored stuck at home! It is way easier thanks to you guys.
I live in Scandinavia. If you use the word cool (or our word for it) I promise there is for freezing degrees. Right now the temperature is colder in my garage than the fridge but we still think it's warm after winter ;-)
I live in Minnesota, so I totally get what you're saying.
I get that, here in TX is anything cooler than 85F. Different temp ranges, same concept.
I just started making my first batch of wine and have looked at countless articles and videos on the subject. Afterwards, I was left nervous and skeptical of both the contradicting information and my abilities. After watching your video I actually feel confident with what I have learned from it. Everything is in great detail which takes away my questions of the unknown variables since it successfully explains the scientific reasons as to why and what to do. Thank you so much, please keep making these, and I'll keep watching!
Just found these videos last week, and was surprised how affordable it was to get all the supplies from my town's brewing/hydroponics shop. $90 and I have all the equipment and ingredients to make/rack/bottle 2 gallons of basic mead. I can't wait to start this weekend. Thank you guys for making everything look easy😁
You guys rock! I've been brewing mead for about 12 years now and have taken a hiatus. I've just started a gallon batch of blueberry lime mead and have been using you videos as a refresher. Thanks for all your work!!!
You guys are awesome. Just made my first batch of Mead. it has been fermenting about 2 weeks. at about 64 deg in bath room closet. looks great so far. thanks for all your advice and experience.
Caught an episode my first week laid off and I haven't been able to stop -- even when one or the other of you is caffeinated ;)
Can't afford to start a new hobby just yet, but you two have got my wheels turning. Thanks for teaching me something new and I look forward to more of your videos.
Well... we have a cooking channel too! ruclips.net/channel/UCqjTeB88zqdwT69gdNC-UXw
Hey Brian and Darica...thank you for all the helpful information. Love what you do. Keep the videos coming😄
Love this Brew Talk idea, has helped me in alot of areas. Great stuff
Well I finally relented and ordered all the gear I need to get started making Mead. Im rather lucky in that my Father owns a small farm and on it he has three Apiary's. He gets buckets of natural honey and he said I can have as much as I like. Granted I will have to wait until he gets the first harvest in a few months, but it will be free, natural 100% pure honey. He also has a fair few Pear and Apple trees so I may delve into making Cider from those.
Oh also plug for my buddy Bob. For all your Mead needs in the UK go to MoreMead. They have all types for all tastes and I believe they have a Mead called Grimnir which is made from Dark Mexican Honey and has been aged for over three years.
This helped me so much! I’m in the middle of first cider fermentation and was wondering when to rack. It seems RUclips’s algorithms are psychic now! You guys are brilliant and I will continue watching your videos!
You're so welcome!
Absolutely brilliant! I love this idea for Wednesday videos!
Awesome! We were hoping they would be appreciated!
This is a great (series?) to start up. I used to have so many questions (and sometimes still do) that I felt were almost too common to ask. It's nice to see such common concerns addressed and with such clarity.
Food for thought Jason... when I was in Navy Boot Camp our Instructor told us.....
"The only dumb question is the one you DO NOT ask."
Cheers!
"Don't pay attention to the bubbles"?!?! But that's my favorite part!! lol
Oh watch them... just don’t count on them to give valid information!
I get excited every time I see the bubbles
I even take videos to send to my lady, even though she doesn't get excited about them like I do 😒
Man, I've got to say these videos have helped me a lot. I'm new to brewing only about 3 months into my brewing journey. I've started 2 different apple wines, grape wine, viking blood and mead. Thank you very much for sharing your knowledge with us.
It's been two years - how goes your brewing journey? I'm just about to start mine, ordered some supplies yesterday.
@@fusion9619 Not as heavy as I was into it. But I most certainly keep a nice home made wine or mead around. I have a Blackberry (fresh picked) Melomel with about a month left till I pop it open and hand out a few glasses with some friend. But I obtained a lot of knowledge from this channel when i first got started.
@@aaronowens7620 nice!
Just starting out, got 4 jugs of various things on the go right now. Your videos have answered a lot of questions for more simple style brewing so just wanted to say thanks!
This was a great video! I'm not much of a whiskey fan so this was more up my alley. I hope these work well and you make more
It seems like “cold” and “warm” can be pretty relative. I started two separate gallons of mead in two different containers in my garage. Turns out the garage was colder than I thought - 48 to 52 degrees instead of the 60-ish I thought. Both using EC-1118 yeast, which is relatively cold tolerant. One in glass carboy, the other in thinner plastic. The glass carboy, with OG 1.125 fermented nicely and I transferred it at ~8%. The one in plastic had slightly higher OG of 1.128 and didn’t really ferment at all. 2% ish. I transferred both and brought them inside to 67 degree house. Both are dong much better. The stalled mead in plastic is really doing great. The glass carboy is doing what I would consider true secondary at a lower rate.
BTW, I tasted both during transfer. The plastic was honey water, obviously. The glass carboy mead was WONDERFUL. I’m really looking forward to how it will turn out.
Thanks again for adding this segment!
I'm going to be starting my first batch soon. Can't think of a better drink during my d&d games.
Just found this video today and you have saved me from racking my mead too soon! Thanks for explaining not to go by the bubbles alone! It's my first time making mead (and indeed home brewing) and I'm definitely going to watch more of your videos now 😊 .
Hi Brian & Derica
Thank u for your series on brewing. I live in South Africa and we're currently into our 2nd alcohol ban because of CoVid lockdown. I started my 1st ever brew (ginger beer) in April and have been slowly working my way through the various fruits and now have my 1st beer brew fermenting. I'm totally reliant on RUclips for know-how and it's been hilarious to try to follow the different brewing how-to's. Everyone has totally different, and often contradictory advice. So far the brews I've made have been successful more by dumb luck than anything else. Your channel has definitely become one that I rely on for solid advice as u take the time to explain why u do or don't do things.
"Did I rack too soon?" *Sigh.* 🤨 *Digitally points person to this video.* Great video. Bravo! 😄
Hey Brain and Derica I love your show I am your fan from Saudia, as Alcohol is illegal here its very hard to get and I love wine so mutch so I start watching u guys and now am making my first patch, thanks love u.....
Yes, fight the power! 😉😁💪
Did turn out well and did you try more?
This is the only video I’ve found online that speaks to a round about time line to fermentation.. thank you
We tend to talk about it in many of our videos.
I would like to thank both of you for your videos... they are not only very informative but very entertaining.. you two are great and such a help...
Glad you like them!
When i make my cider in the fall i tend to move it along pretty quickly. After about 10 days when fermentation is complete i take a reading to confirm. I back sweeten then bottle immediately. After carbonating for 3 full days i refrigerate to stop fermentation. Now you can drink it right then and there and its not bad cider but if you just age it for another week the flavor drastically improves. Give it 2 or more and its the best cider ive ever had except for maybe Woodchuck Lil Dry.
I’ve literally had a 5 gallon batch of mead take over two months to stop fermenting. Readings are our friend.
Maybe add yeast nutrient to get it to eat the honey quicker 😝
very informative you two, such a great video. thanks for doing this one, i know a lot of people needed it. have a great one.
Thanks Jon! Good to hear from you!
I've learned so much from you guys its made me come to an conclusion... You guys have a SIRIOUS passion here
Your faith to this craft is more intense than a jahovas witness lol
I love the dungeon meowster shirt. I got one for my daughter for Christmas. As always love the video and info.
Where do you get those? Id like to get my wife one..
You guys should design a shirt that says "Take a reading."
Yes please
I...
I would buy this.
"What is your ABV" would make a good one also.
Yes! With a mockup of a hydrometer as well. I would definitely buy that.
Thank you so much for your videos. I "inherited" a nice little orchard when I bought my property. I'm in my first harvest year so decided to make fruit wines. For this first batch, I'm following recipes for ferment/rack time. But after this video, I will experiment next year after taking classes and understanding the process better (and measuring SG). I'm really excited for my wines and may try some ales also. I have plums (peach plums, italian plums, prunes and three varieties of wild plums), pears, apples (several varieties), cherries, and numerous berry varieties. I first three wines are each with a different kind of plum and each with a different yeast (following recipes). Then I will try a melomel with the italian plums. I look forward to going through your videos and online classes to learn more about making delicious wines and ciders.
Wow i really love the energy of you guys. Im a new brewer just started my first batch. But i wish i saw your video's sooner your information is just more straight to the point i subscribed from now and see forward to your new brewers adventures
With my mead 30 days in primary minimum, when terminal gravity is accomplished rack to secondary. Secondary for another 30 minimum, till clarity is reached. all yeasts have different temperatures where they work best. Great Video Guys👍
Michael M so question: is this just playing it safe, or is it a way to do it without cold crashing, using K sorbate, fining agents, etc?
Jason Hill well just the way I do it, just learned to be patience is best. Most of my meads I won't touch for a year. I mainly brew beer and I don't cold crash ever. I have used gelatin a number of times. I think you should always do what works for what ever your Brewing.
Fantastically informative video, Dericka and Brian. Thank you for this.
I hope you'll go over "bottle conditioning", as every time I've tried to carbonate a brew it comes out flat-ish. Certainly not your ginger beer fizz.
My latest even has a thick layer of lees, without much carbonation after pasteurization.
Coming up in a beet bottling video actually.
Regarding the moving the brew to someplace "warm", I live in where winter is a colder climate. I keep the house around 60-65 F. I realized that my winter meads were stalling out and not finishing. It dawned on me that it's too cold when I took a temperature reading in the brew, so I had to put a heating pad underneath them on low to bring them back to life. If someone is having an issue with brews getting stuck because they live a cold climate, a little warmth may help, but be careful to not put it too high. If it's done fermenting, it doesn't need it.
Yes, this would be my comment as well. My "room temperature" is 60-63°F and I could tell my ferments were not starting well. I put them in a closet with a warming pad and they have been much happier!
True, I keep things around 70-72 tbh, and that seems to work well.
@@CitySteadingBrews I find it interesting to read that. I'd read a temperature range of 16C - 20C is recommended. You're saying about 21C - 22C. We recently did a batch of mead in a 1 gallon carboy this past winter. The ambient temperature in the house was about 14C - 15C . We kept the carboy wrapped in a towel and it kept itself at 18C for a while, then would drop to about 16C, so we used a warming pad (around the towel, not directly on the carboy) and kept it at the 18C mark. We ended up racking it twice, and there was a boost in fermentation both time, then it stopped fairly quickly. Now I wonder if it was simply too cold.
This video should be put up as frequently asked question for students of wine making.
This cleared a lot of my doubts and experimenting gave me practical knowledge.
There is no doubt that each batch takes its own time. If everything goes well, the results can be like big achievement. Fermenting two big batches of spiced grape melomel and its still bubbling in the primary after 18 days. Temperature is near 72-74 degrees F at my place now.
I find your comment about racking off the yeast cake interesting, because EVERY time I rack to secondary, whether it is beer, mead or wine, I get another bit of fermentation going on. I'm not just talking bubbles in the airlock, but obvious bubbling in my must/wort. In conversation with other brewers, we have agreed that the action of racking "wakes up" the yeast to ferment a bit more of the available sugars.
Yup, it happens. That’s why keeping an eye on the gravity is so important.
I get that as well but also with wines or meads that stopped in primary at .990 I know they are done, but they are super carbonated and lately I don't de-gass right away I just rack them into secondary and maybe add oak or just let them chill and the off-gassing produces the bubbles. Any chance of that?
Random racking question, Is there an upper limit to the amount of times that you could rack without I’ll effects?
The only ill effect would be potential oxidation and reduction in volume of your brew.
Subbed ! I started brewing at home a few months ago and love the videos !!
You folks answer critical questions that I didn't even know to ask.
My mead has been sitting for around two months, I forgot about it.
So I just racked my first cider ever and listening to this made me realize I did it too early because I was following a recipe. What can I do to prevent it from stalling or stifling?
If you did it already... just let it ride. You can't really do much at that point.
@@CitySteadingBrews I know the OG and I can take readings next week. If it is indeed stalling is there a way to get it started again? Such as pitching yeast or something similar? I also dont mind just letting it be but I'm so new to this that I really don't have much knowledge to pull from.
Great segment. I know it might seem like you are repeating yourself but as a self taught home brewer myself I know it was a little overwhelming until I got a firm grip on my process. After awhile you can do it with you eyes closed, almost. You give great information so please keep it coming.
Yeah, we like to try to help reinforce the basics... as you said, after a while it's just something you know... but in the beginning? Complete mystery!
Tons of great info, thanks Danika, thanks Brian!
so when is a good time after racking to add to the refrigerator?
We generally don't bother cold crashing at all, just let them settle, then bottle, but if you want to cold crash, anytime after racking is fine.
The main point is to take a reading to know where you’re at. You don’t know if you have a fever unless you use a thermometer! An electrician doesn’t know if he has power unless he uses a meter. Hope everyone understands what Brian and Darica keep repeating.
Guyinpajamapants I don’t know I’ve had a electrician tell me if he holds one hand behind his back he won’t complete the circuit lol but yes I agree with what your said
I know if I'm feverish or not without using a thermometer...
I enjoy so many of your videos. Had to subscribe. Thanks guys!
My first batch of honey mead is in the process. I’m a bee keeper and was searching for something new to use up my excess fall amber honey. Love watching! Thank you for all your effort and education!
Happy to help!
This is a really good video. Thanks for making this one guys!
Really great video.
You are now my go to guru.....for brewing.
Thank you, Derica, for the “warm is relative” comment! I live in Pittsburgh, and I consider keeping my mead in my dining room at 64F to be warm lol (also big thank you; I’m 28 and just made my first mead from your video!)
This is a great video, very informative. I've begun getting the supplies I need to begin brewing myself and am looking forward to making mead (I'm Irish lol) I plan on following your advice and seeing how it goes :)
Ryan, Danika, keep up the great vids, you finally got me into brewing after wondering for the past couple years. I already have a traditional Mead, Vikings blood, coffee Mead, ginger beer, froot loops (doesn't taste like froot loops...) and a sweet cider going! I don't know how my wife hasn't killed me yet. My dog loves the bubblers! Cheers
I just finished a plain mead, cold brew mead and just started my Vikings blod mead today. Thanks to you guys I have gotten my passion for brewing back and you guys have some of the best ideas for meads. Thank you guys!
I watch all you guys videos and found this one extremely helpful. Thank you for this info. I've got what appears to be a great batch of mead still going. After watching this I fear I may have bottled a cider batch early. I was going to wait for the mead to be done and then combine for a ciser.
This was a great idea!
I had to revisit this post as a reminder to have patience (its really hard to not mess with it). Every brew has needed its own amounts of time. There are way too many instructions or videos out there that say, "rack when fermentation is done after a couple of weeks." what they don't tell you is that those couple weeks is so relative to what you are making as you guys said.
yea i did some wine a few weeks ago was really looking forward to bottling it today but its still bubbling but i didn't take a reading so will just have to wait a little longer
Thanks guys been watching a bunch of your videos.
You guys are so awesome! Love your videos! Keep up the amazing work
Thanks!
Brian and Derica (sorry if I spelled your name wrong Derica! I'm on my phone and the RUclips app is weird!) THANK YOU so much for this video, it clicked in my mind immediately that I dinged up my vanilla mead by doing the "I racked after 2 weeks because " thing. Learn the hard way. Love your guys' videos and please do more like this! The educational value for the home brewer is amazing. That and I find you both awesomely entertaining! Cheers!
Hiya Brian and Derica.
I'm a beginner. First timer.
I would like to say tank-you on all the info that you guys give out and fun to watch! I've learnt not to rack too soon as I've found out on my first batch of wine.
F.O.G. was 1.100, on my Cranberry & Raspberry Tea, Rack it on the 4th week at O.G. 1.020. Then 4 weeks later it was still the same, so I degas it a bit then bottled it. I think it was 11% ABV.
On my next batch I'll leave it longer on the first fermentation when the O.G. is done and doesn't change. Then I'll rack it for clearing and aging.
Liquorice and Peppermint is my next one to try to do!
Like what you guys are doing and keep up the grate work. thanks. ;).
Hey guys! Thanks for all your awesome videos! Your information has helped me immensely with my first attempt at a traditional mead. Hopefully it works out. I'm planning on racking after 6 weeks.
But... did you listen to what we said in the video? TAKE readings, please.
@@CitySteadingBrews Sorry lol I posted that comment as soon as the video started. I'll definitely go by the readings. This is my first brew I've ever done of anything so I'm still learning all this stuff. Thanks guys!
@@colinmackay92 All good, my response probably sounded mean... wasn't meant to be!
@@CitySteadingBrews No not at all. I got what you meant lol. And as a general rule you should watch the video before commenting anyway 😆
Such good info, it is greatly appreciated. Getting ready to start a batch of apple cherry Melomel.
That sounds really good, idea stolen :)
Just started my first batch on wine from grapes I grew thank you so much for this video I was panick searching for when to rack for primary fermentation and kept coming across 5 days which would have but way to soon for the punch I want my wine to have
just started a 5 gallon batch of mead with the sour cherries from my tree, starting gravity 1.09 used about 28 pounds of cherries and .6 gal of clover honey. plan to back sweeten with orange blossom honey it looks beautiful so far.
very helpful video. I really enjoy listening to you two.
Dear Brian and Derica,
I am a long time viewer and you guys have taught me most of what I know today. I first started watching around the time when you made your first Vikings blood video before Brian trimmed off the long beard. Since then I have made a couple of Vikings blood brews and I am currently trying an out of season sketchy recipe made from frozen cherries and cherry juice concentrate I bought from Safeway. I came up with this combo because my brother and cousin were hounding me for some more VB and they wanted a stronger cherry taste. I started the batch in a 2.5 gallon bucket that I have made a few brews in over the years. The start date was October 27th 2019 and I racked from the bucket into two flagons (love that term by the way Brian) around November 30th. I have had the two flagons sitting in secondary since then and I opened up one of them just a couple of days ago to grab a sample and it has a hint of vinegar smell and taste to it in one flagon but not the other. I am very through when I sanitize and clean my glass but I have had this happen to me before and I am not sure what exactly could be causing it. I put the jug in my fridge to slow down the vinegarization until I come up with a game plan. I have very little head space for oxygen and my airlock has maintained a seal through the entire ageing process. Aside from this major points I don't know what else could cause it to happen. Do you guys have any advise for me.
Ich brauche hilfe Derica, Bitte.
Danke schön
It can happen sometimes no matter how careful you are.
Great video to see. I am just starting my first mead, and this was great help.
Glad it was helpful!
By reading the description on this video I am much more confident, so thx. So I will just sit still in the boat and just relax.
On my fourth week and still going.... love watching your videos while I wait.... cuz I'm still waiting lol
You guys are awesome. So much information. Thank you keep it up
So greatly appreciate your videos. You both balance each other greatly and your content is top notch. 👍❤️🍷
Thanks!
this is great guys. love the new series. Thanks so much...you 2 rock
Thanks for the feedback!
Oh i meant to clarify something. So when checking to see if its time to put in secondary...take a reading, lets say after a month, then leave it for another week or so, then check it again and if it hasnt changed...put it in the secondary? Did i understand that right.
@lyn smith Yes, at that point you CAN rack to secondary, but again, no rush, that's just the SOONEST it's good to do it.
@@CitySteadingBrews thank you. Being a newbee to brewing (only a couple years) i appreciate you guys so much.
thanks for the video luv you guys trying to make my first batch and you help so much with your knowledge
I'm making your Vikings blood recipe now. Your channel is dope and so is that shirt 🤙
Thank you , I'm learning a lot since I'm new to wine making. I started a Seabuckthorn wine with honey and cane sugar just a bit over a week ago and it's fermenting fantastic and finally gotten some good answers and understanding about racking from you both.
Thanks 🙏 all the answers I really need to know too.thanks again
you two are awesome , thanks!
It boggles my mind how people don’t understand such a simple and easy process. I mean, all the answers are in every one of your videos/ other people’s videos. If there was something I didn’t understand I would search through more of your videos.
I came here with a question about my first cider and you answered it, thank you!
Happy to help!
Love your vids guys, inspiring, I now have 3 brews on the go, I been binge watching for a month now ,,, 👍
I’ve just started with the sweet red wine recipe from you guys. 8 days I think it’s time to rack. And the best part is I’ll find out. Thanks for giving blueprints, up to us, to make drinkable concoctions. Haha
More of the very basics would help as so many newer people are still trying to figure it out. This couldn't have come at a better time and answered many questions to a few problems I was experiencing, Thanks.
Great video! What I gathered from this video: the numbers don’t lie. Thanks for the information
Great discussion, thanks.
I needed this video! Thank-you!
Thanks for this. Am on my 3rd. batch of hard cider from fresh apple juice. I add a 'fudge day' OVER the time it has taken VISIBLY to essentially quit bubbling.
Thanks for your informative videos Danica and Brian! I'm a lazy mead maker and put 2 batches together, left it in a closet for 3 months. No racking, just straight into bottles the best I could leading the goop. Looks very clear and tastes great to me. Will I have any problems with it? I will happily drink it quickly to avoid exploding bottles. BTW they 2 bottles were made on the sweet side w/3lbs honey / 1gallon water.