My grandfather in Hungary in the 30's until he passed away in the 70's used to make his own wine from grapes. I was brought up in the UK so was never taught in wine making. My father was never taught as all adult men in Hungary during the war including my grandfather were rounded up by the Russians and sent to Siberian prisoner of war camps. My grandfather who was a family man not a military man came back after the war my father was boisterous and spent his time in Budapest until the revolution in 1956. I have now retired in Thailand and watch your programmes daily for knowledge and to start making my own for personal use. Fruit here is grown in abundance including exotic fruits and cartons of juice are readily available from the store. I have a very large garden and grow many fruits so it is free for me. Your programmes have given me the inspiration to start making brews. I noted on one of your programmes you mentioned diabetes as I am diabetic.
I would love a t-shirt with" when in doubt gasses out " on it . Ps thanks for the carbonation bit i wanted tp try it out but never knew how easy it was . My friends like my brews but i want the bubbles ! And now i can !
I am so glad you guys show the failures (in regards to a lack of carbonation) as well as the successes. This week I opened a pyment that was meant to be sparkling only to find it as flat as a pancake. I am sure it will happen to everybody at some point in their homebrewing career
I'm glad you used only one jar of cranberry juice. Straight cranberry juice is a blood thinner. I know this because I take a blood thinner daily, and was almost hospitalized using one 8z cup a day.
For the completely metric folk out there: On a home wine maker’s website I found that in the champagne region, vintners add around 24 grams of sugar per litre of dry wine. This is because they want extra pressure, as they will in time purge out a frozen ‘plug’ of wine containing the lees produced by bottle carbing. When you don’t want to go through the process of removing that little bit of extra lees, they recommend using 16 grams per litre of wine. Assuming Brian and Derica had 3 litres of fruit punch wine, 28 grams of sugar equal to 9.3 grams per litre. Assuming they had 4 litres it would have been 7 grams per litre. Assuming they had a full US gallon, it would have been 7.39 grams per litre. This means mild carbonation. For ease of calculating and because I’m quite a lazy person I go for 10 grams per litre. It won’t go crazy, won’t fizz up your nose and make you belch. But it results in something that’s got a lively sparkle that’s not offensive. I’ve tried 5 grams oer litre and that almost comes across as accidental carbonation, almost just mildly petillant with the added aggravation of sediment. I want to make sparkling fruit punch wine now. Sounds delicious! EDIT: your comment about wanting capsicumel sweeter than regular wine or mead makes sense. Fruit pairing experts tend to recommend sweeter wines with spicy dishes. EDIT 2: Derica’s argument makes sense as well where food pairing is concerned. Fruity wines with some astringency are recommended both for spicy dishes and for dishes with fruit notes themselves. 😊
Ah, the ease of the metric system. There's a rumor--which could be true, I don't know--floating around the internet that the reason the US doesn't use metric is that pirates stole the measuring standards. That's too wild to not be true.
@@ramonsalvatierrahealer - Those online brewing calculators that either have you use a style of beer for reference, or work with grams of carbon dioxide dissolved in a gallon/litre of liquid annoy me. So I went on a hunt for grams of sugar per litre for wines. There’s surprisingly little information out there and I was about to reach out to a contact at a champagne house when I happened across a website with the info I was looking for. Happy me… lol.
Generally, I also drink after Ive ate my food. However... a dry Red Wine, while eating Steak... is a game changer. There is something magical that happens, when going between Steak and the Red Wine.
Fast fermentations are fun. The first time I made an IPA I had no idea how violently beer ferments. I had a blow off tube into a jar and just sat there in amazement how much CO2 was produced. Like enough to fill a Zeppelin.
My recent apple cider was a freakin' volcano. It waited 4 hours until I had gone to bed, then filled the pan I had put it in. The next morning, it looked like I had an aquarium pump running in there. It was done in about a week, but now it's sulphurous rhino fart city, plus the sulfur taste is horrendous, so I'm going to work on that. Yeast was 71B.
I’m doing an experimental test brew of my own design inspired by this video and the mix of fruit juices and citrus peals made my Premier Blanc ferment super fast as well. It went dry the first time in 3 or 4 days and I’ve needed to step feed it every couple of days. Having tasted it I know it’s the best thing I’ve brewed, and I bet it’ll be good when it’s done and back sweetened! Thanks for the inspiration and all the knowledge
I don't like alchol. I don't drink, except whiskey in social situations... but the making of wines, meads, et cetera fascinates me anyway. Great videos.
For orange peel or other aromatics, I feel that putting them in after fermentation is complete is better as a lot of the aromatics are blown off while it is fermenting. I used an apricot juice in my first mead that was labled as "organic" and all that but used apple juice as filler-you couldn't taste apple in the drink itself, but to me it seemed like when fermented I could definitely taste a distinct cidery note. I'm assuming it is because the apple can't hide its fermented flavor-but to be sure, I have nothing really to compare it to. Maybe apricot has a cidery flavor to it when fermented too.
I feel that using the peels, most of the flavor is imparted during fermentation as alcohol builds so you get a complex flavor profile that would be less so during conditioning.
Absolutely loved Brian’s grams vs sugar bit🤣. I really relate to Derica’s discussion of pairing this with Cuban food since so much fruit in their cooking, I th go that is brilliant and I am deeply envious there isn’t a great Cuban place here in Pleasant Hill,Ca. Our bee keepers are also experiencing problems, too much rain for their hives this winter. I hope they recover soon, I won’t buy honey from China, aka the cheap stuff. I’m into this to support local folks.
Teen Spirit refers to the deodorant line made by Mennen. It was marketed towards teen girls and game in Strawberry, Pink Crush, Berry, Baby Powder, and other scents. Kurt Cobain at the time was not familiar with the deodorant brand, but Kathleen Hanna wrote "Kurt smells like Teen Spirit" on Cobain's bedroom wall. Kurt then wrote a demo Teen Spirit, which Butch Vig liked and later transformed into Smells Like Teen Spirit because this was written on his wall. So in essence Teen Spirit is the smell of cheap fruity bright scents marketed to younger girls.
Yum. I'll try this! I've tried a few different wine recipes with apple, but I've never cared for them. No matter how sweet I get them they just taste bitter and gross. This will give me something to do. Love that color too.
I put white sugar in food processor make it more the consistency of allulose and dissolves quick in my cold brew Coffee may be nice for this process as well.
If you put the bung in first and then the airlock, it will seal tighter. Also, make sure the bung and the hole are dry. But the stem of the airlock is wet. Works perfectly every time.
Stumbled across your channel a couple months ago, onto my 3rd batch of mead, and finnaly got to drink my first batch , love this new hobby , first batch I made a mixed berry mead, 2nd was apple ciser, 3rd one is a cran raspberry mead.
As for myself, I'm very wary of non-fermentable sugars. I'll need to try them before I feel better about it. For what it's worth, I think Brian has a substantial weight advantage over Derica. That may account for Derica's intoxication level as much as anything else...plus the finishing the glass, of course.
I use Super Fruit 7 juice for my Viking Punch mead Beautiful color, great flavor, and consistent abv. Madagascar vanilla in secondary makes the flavor pop.
It's really truth about the stoppers, I have a 1 galon carboy just works #5 drilled stoppers, really hard to find jajajja, right now I have an horrible black one, but it works
Im a newbie to fermenting booze, just started yesterday (starting with a simple hard cider, store bought apple juice and bread yeast). Im very excited to have found your channel, and very informative videos. I also appreciate the links to your supplies.
I wonder if the origins of the "dangers of carbonating a half full bottle" comes from putting a tsp of sugar in each bottle... Because that's the thought path that leaves me the most unsure of the outcome. I'd expect a full and half full bottle to produce the same volume of CO2 if fed the same amount of sugar. However, the half full bottle can only dissolve half as much CO2 as the full bottle at the same pressure - so pressure must rise.
I bought all my gear through your links. Happy that you get something for it. I LOVE the gear you recommended. Everything is fantastic! Thank you both so much for everything you do.
We've had issues with natural carbinaton as well. In our case, i think that the flip top bottles that we bought from Amazon didn't provide a tight enough seal. Bottles that we used which were converted to flip tops had a much tighter seal, and all carbonated.
I just opened a bottle of apple wine after a year and it was carbonated! Was not carbonated 6 mos ago. Maybe wait longer and it will carbonate. I've been trying the apple wine every two months and wasn't happy until now, a year later, it's great! I didn't expect that at all.
I woould like ot see if non-fermentable sugars can act as a Fermentation inhibitor. Could the yeast attach to the Fake sugars and then not allow true fermentation of the real sugars?
Awe man, you guys beat me to it. I have this one planned for the summer as well. They say great minds think alike. Anyways, enjoyed the video and your take on it. Don’t worry I’m right behind you with mine!😊
Black cherry and cranberry are so tart that when we do this, we split the quarts into 2 or even 3 fermenters and top up with pear or apple. It does come at the cost of color, sure, but whatever. If I really cared about that, I could always add some Red Dye #2 or something. One thing to watch for is "from concentrate". It is not unusual for concentrate to have at least a little bit of potassium sorbate or some other additive to keep biologic activity out of the evaporators, or at least below a dull roar until they get to the pasteurization.
I usually brew from juice. When buying juice, try to avoid any that have the words flavor, blend, or cocktail. These all mean that there is something else in your juice besides the flavor advertised. Yes, it's usually something benign, such as apple, pear, or white grape, but if you're making a cherry wine, you might not want any apple juice adulterating it.
Interesting enough... I researched Pressure Cooker + Carbonation.. and found an Article on how to carbonate fruit in one, with Dry Ice. Says that in 45 min, the fruit will become carbonated. As such... it seems like it should be possible to do the Carbonation for Wine / Meads, inside of an Insta-pot pressure cooker, without having to worry about bottle-bomb action. Maybe you guys could try that experiment, as a video. Personally, I think it would be great is there were special bottles, that had an automatic pressure release mechanism. Not sure how easily such a thing could be created.
Not sure if you guys have tried or been asked this gave you ever tried carbonation drops, they're basically just a sugar cube. Each bottle gets a drop when bottling i do this with home brew beer just recently started doing mead and quickly spiralling into it, more complex and interesting mixes to do. Love your stuff watch 2-3 episode a night after work at the moment cheers from Aus. 🤙
Had opposite problem recently, made accidental sparkling grapefruit mead 😅. One from three bottles just decided that it wants to be sparkling, fortunately it was dry-ish so no 💥
@@CitySteadingBrews But I do know what the yeast care about: and it is you guys. The yeast knows that you take care of it so it takes care of you in return. Or maybe I am just a little bit drunk 😬
i had 5 bottles that went through the full pasturize process still pressure up and explode literally kept them at 155 F higher then the 140 requirement for an hour. small beer bottle size bottles. was picking glass out of the walls and ceiling in the brew closet lol. it was also a mead i took to 18% then back sweetened so them where some ultra super alien yeast or something lol.
For a fast fermentation, an 8.5 isn't bad at all. I like the idea of using pure berry juices of different types. I don't care much for "tart" berries so I think replacing the cranberry with mango or banana. They would go great with the pear and pineapple😋. The kilju turned out excellent for a base. I added whole pineapple bits and let it set for a few days and I think I found my number 11😂. Thanks again for your enthusiasm, it's contagious 😁🙏❤️
I finally figured out why I love your videos so much beyond the great information you provide. You are both so well spoken. You don't pause or say like, uh, um, or other filler words constantly, which is something I have a huge problem with. Thank you for your content! My only regret is that I don't live near you so we could trade things like my smoked meat or sourdough bread for your amazing brews.
Greetings from CA! love your channel! Been binging all of your older episodes and I’m about to embark on making your top five list, starting with spiced metheglin to be ready for Christmas, and then Viking blood 2020. I am currently making a pomegranate mead, 2 quarts homemade pomegranate juice, 3 pounds of honey, water to 1 gallon. Original gravity 1.114, final gravity after about a month, 1.004. Just racked it, tasted it, very tart, added a drop of honey, delicious, but realized I didn’t add any tannins. Going to brew a cup of strong PG tips.. Would you add them in conditioning? How about right at bottling? All of the aforementioned would not have happened so clearly and confidently without your excellent instruction , thank you!!
question/help pls. I started your guys' starter mead. the one that's just honey and water and tea. 3 pounds of honey started it at an astounding 1.120 gravity. this was 4-14-2023. as of; according to my notes, 5-11-2023 it was pretty much done doing anything at 1.036. (I think I checked it pretty recently, like a week ago but I forgot to write anything down for it?) anyway, it's green. I left it alone for a long time and the airlock evaporated out and it was open for idk how long and now the whole brew is green. it does NOT smell or taste bad (other than it being way too sweet for my taste) and I dont know if it's safe or not. part of me wants to just dump it out but that would be a shame to dump all that time and money down the drain. On the bright side, I also made 2 gallons of beautiful cran-apple wine just sort of winging it, following your general guidelines and I think I kinda know what you mean about apple being funky when it's young. it's crystal clear though and I'm just waiting for it to age enough to be drinkable. still too sweet for me but these are only my first 3 brews (other than your sweet red wine in the plastic bottle for noobies). so just curious what you think about that green mead. I dont see anything floating in it other than the bits of orange rind. no fuzzies. its just green and dirty looking. against, doesnt smell or taste rancid. looks disgusting though.
@@CitySteadingBrews thanks. guess I'm gonna dump it and start another. gonna try out that spiced mead. I'll be more diligent with keeping the airlock full and I've got fermaid o coming in the mail soon.
Curious I've watched tons of your videos and ive never seen you invert sugar before adding it. Inverting is just a quick 20 minute boil of the sugar with an added acid. Splits the sucrose into glucose and fructose so the yeast dont have to. Makes for faster cleaner ferments. Ive started doing it for all my fruit wines/ciders. Btw.. you can keep boiling the inverted sugar and carmalize it as light or dark as you want. This is Commonly used in english and belgian beers, but those caramel notes can make interesting apple cider. Just thoughts from some one who started in beer brewing and moved to ciders meads and wines after. Cheers
Science says it really doesn’t do anything for a fermentation as yeast have no problem breaking down sugar. It’s literally the one thing they are good at. It does work great for certain beer styles for flavor profiles though.
@@CitySteadingBrews necessary no, but it does change the taste. Very noticeable in beer, not as much in wines and ciders, but Things seem a bit smoother with it, to honey tones if I caramelize it a bit. Home brewings always been about experimenting and finding what works for me, and what I like. Just one more thing to play with
@@CitySteadingBrews that killju episode from a few weeks back has me curious about a pure sugar ferment. But inverted, and as a blend of different stages of caramelization....it's on my to do list. Almost like a sugar syrup Bochet, no honey
@9:00 Wait a minute! So if I'm just shopping Amazon for whatever, but get there from your link, I can just search bar whatever it is I'm looking for and it still helps you guys?
Wouldn't the solids falling out after you use the pectic enzyme cause the gravity to lower? I don't know, I thought the SpGr would be effected by suspended solids.
My local brew supply sells carbonation tabs. Supposedly, you just drop them in and it will carbonate your beverage with no loss in clarity or flavor change. Has anyone tried them with any success and what were your thoughts?
I’m always amazed how fast your brew fermented and how fast it getting clear (ok clear not every time). My brews normally needs 4 weeks until they finished with the fermentation and again 4-6 weeks to clear. Sometimes longer. But I also just use dead bread yeast as nutrients 😅 maybe that’s why. I still need to try pineapple again. I try it once and I need to say, I didn’t like the taste. Even after 6month. When I finished the chocolate mead and my planed Braggot, I will try again pineapple juice. Sometimes I wish the Aldi here in Germany have the same juices like the Aldi in the USA 😂
The Bevus and Butthead reference reminds me I need to see if I can find the video of these characters roasting content creator Ali Spagnoli fairly recently. Personally I like King of the Hill more and even funner my father and an uncle on my mother side of the family actually had worked for a propane company at one time. I believe they had both worked for Amerigas. I think, "Better out than in, because where do you think crappie ideas come from." Would make a funny t-shirt.
Hey Brian, question: 1 gallon wide mouth jar with the white cap; just got mine in the other day and it came with a liner for the cap. Do you use a liner like this for a better seal? Or does the the plain cap with the bubbler work fine for you. Thanks for all your videos. I watch your videos all the time.
What if you used a Pressure Cooker, like the Insta-Pot.. and used that to create the Carbonation? Would the 15 psi that I believe the safety release weight is set at... be enough pressure to carbonate it well / good ? If that was the case, it would be much easier to prevent bottle bombs...
@@CitySteadingBrews You would not be using the Heat function. The pressure cooker doesnt have to even be plugged in for this to work. Instead of bottling the wine with some additional sugar... you would be putting all of the wine inside of the pressure cooker with the additional Sugar. The pressure cooker will automatically built up pressure from the additional fermentation. It has a pressure limit of 15 psi, before the weighted pressure valve automatically releases any more excess pressure... preventing it from building up too much pressure.. and Exploding. Again, its "weight based"... so its completely automatic.. needing no power from the system. This would allow the wine to carbonize, without blowing up the pressure cooker / bottles. Once it was fully carbonized, you could then siphon it into the bottles.
@@CitySteadingBrews I dont think so. When you open a Cola up, the carbonation remains for quite a long time... even when you pour it into an open cup. Putting the entire thing in a freezer for a while to pre-cool it before siphoning, would also further reduce the losses, as the gases release much slower, when cooler.
@@CitySteadingBrews part 2 - This is also why Carbonated Fruits, will retain their carbonation for quite some time. (Which was the process that I was reading about in the first place)
Just a thought, I brew kombucha and for some reason I just can’t get cranberry to carbonate! If I remember correctly, it carbonated with the addition of pineapple juice ( amazing combo) but I’m sure it was just the pineapple being so happy that the cranberry couldn’t stop it from fermenting. Cranberry also didn’t carbonate with the addition of Concord grape, either.
That link to Allulose doesn't work in the description. Shows some granola product for me. I don't know if its for everyone or is it just because I'm in europe and it forwards to european amazon site.
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My grandfather in Hungary in the 30's until he passed away in the 70's used to make his own wine from grapes. I was brought up in the UK so was never taught in wine making. My father was never taught as all adult men in Hungary during the war including my grandfather were rounded up by the Russians and sent to Siberian prisoner of war camps. My grandfather who was a family man not a military man came back after the war my father was boisterous and spent his time in Budapest until the revolution in 1956. I have now retired in Thailand and watch your programmes daily for knowledge and to start making my own for personal use. Fruit here is grown in abundance including exotic fruits and cartons of juice are readily available from the store. I have a very large garden and grow many fruits so it is free for me. Your programmes have given me the inspiration to start making brews. I noted on one of your programmes you mentioned diabetes as I am diabetic.
I was waiting for the Cornholio reference, and it happened. Life is good, and I'm still effectively fourteen at times.
"When in doubt, gasses out" - HELL YES! Two, please!
I keep a spray bottle of sanitizer and water solution, which i have used to refill an air lock.
I would love a t-shirt with" when in doubt gasses out " on it . Ps thanks for the carbonation bit i wanted tp try it out but never knew how easy it was . My friends like my brews but i want the bubbles ! And now i can !
The answer to life, the universe and everything...
Nice touch showing the OG during the video
I am so glad you guys show the failures (in regards to a lack of carbonation) as well as the successes. This week I opened a pyment that was meant to be sparkling only to find it as flat as a pancake. I am sure it will happen to everybody at some point in their homebrewing career
Well… it’s real life. Not everything works out as planned, knowing how to recover is a big skill I think people need to understand :)
I'm glad you used only one jar of cranberry juice. Straight cranberry juice is a blood thinner. I know this because I take a blood thinner daily, and was almost hospitalized using one 8z cup a day.
The more ya know.
For the completely metric folk out there:
On a home wine maker’s website I found that in the champagne region, vintners add around 24 grams of sugar per litre of dry wine. This is because they want extra pressure, as they will in time purge out a frozen ‘plug’ of wine containing the lees produced by bottle carbing. When you don’t want to go through the process of removing that little bit of extra lees, they recommend using 16 grams per litre of wine.
Assuming Brian and Derica had 3 litres of fruit punch wine, 28 grams of sugar equal to 9.3 grams per litre. Assuming they had 4 litres it would have been 7 grams per litre. Assuming they had a full US gallon, it would have been 7.39 grams per litre.
This means mild carbonation. For ease of calculating and because I’m quite a lazy person I go for 10 grams per litre. It won’t go crazy, won’t fizz up your nose and make you belch. But it results in something that’s got a lively sparkle that’s not offensive. I’ve tried 5 grams oer litre and that almost comes across as accidental carbonation, almost just mildly petillant with the added aggravation of sediment.
I want to make sparkling fruit punch wine now. Sounds delicious!
EDIT: your comment about wanting capsicumel sweeter than regular wine or mead makes sense. Fruit pairing experts tend to recommend sweeter wines with spicy dishes.
EDIT 2: Derica’s argument makes sense as well where food pairing is concerned. Fruity wines with some astringency are recommended both for spicy dishes and for dishes with fruit notes themselves. 😊
Ah, the ease of the metric system.
There's a rumor--which could be true, I don't know--floating around the internet that the reason the US doesn't use metric is that pirates stole the measuring standards. That's too wild to not be true.
thank you, i'm always seaching for online tools to change to metric, great work
@@ramonsalvatierrahealer - Those online brewing calculators that either have you use a style of beer for reference, or work with grams of carbon dioxide dissolved in a gallon/litre of liquid annoy me. So I went on a hunt for grams of sugar per litre for wines. There’s surprisingly little information out there and I was about to reach out to a contact at a champagne house when I happened across a website with the info I was looking for. Happy me… lol.
It’s true! Long story but that is the basis.
Generally, I also drink after Ive ate my food. However... a dry Red Wine, while eating Steak... is a game changer. There is something magical that happens, when going between Steak and the Red Wine.
I agree with the steak & red wine pairing. Also steak with a good whiskey.
Fast fermentations are fun. The first time I made an IPA I had no idea how violently beer ferments. I had a blow off tube into a jar and just sat there in amazement how much CO2 was produced. Like enough to fill a Zeppelin.
My recent apple cider was a freakin' volcano. It waited 4 hours until I had gone to bed, then filled the pan I had put it in. The next morning, it looked like I had an aquarium pump running in there. It was done in about a week, but now it's sulphurous rhino fart city, plus the sulfur taste is horrendous, so I'm going to work on that. Yeast was 71B.
my first video when its new, lol. ive been binging you guys for a few days now. great videos and fantastic information. much appreciated!
I’m doing an experimental test brew of my own design inspired by this video and the mix of fruit juices and citrus peals made my Premier Blanc ferment super fast as well. It went dry the first time in 3 or 4 days and I’ve needed to step feed it every couple of days. Having tasted it I know it’s the best thing I’ve brewed, and I bet it’ll be good when it’s done and back sweetened! Thanks for the inspiration and all the knowledge
I just purchased a thinner Auto Siphon the one I have is fine for my 2 gallon vessels. but my 1 gallon (and slightly smaller) it is too wide.
I don't like alchol. I don't drink, except whiskey in social situations... but the making of wines, meads, et cetera fascinates me anyway. Great videos.
For orange peel or other aromatics, I feel that putting them in after fermentation is complete is better as a lot of the aromatics are blown off while it is fermenting.
I used an apricot juice in my first mead that was labled as "organic" and all that but used apple juice as filler-you couldn't taste apple in the drink itself, but to me it seemed like when fermented I could definitely taste a distinct cidery note. I'm assuming it is because the apple can't hide its fermented flavor-but to be sure, I have nothing really to compare it to. Maybe apricot has a cidery flavor to it when fermented too.
I feel that using the peels, most of the flavor is imparted during fermentation as alcohol builds so you get a complex flavor profile that would be less so during conditioning.
I am going to get fruit to add the peel and you have saved my first experiment with your suggestion. Thanks.
We did a video on this: ruclips.net/video/EzaMkTp5B_0/видео.html
I would equate erithritol with the sensation of cold. Which matches well with mint.
Y’all guys are awesome. I love what y’all do. You’re amazing. I can’t wait until I rack my first mead for bottling❤
Absolutely loved Brian’s grams vs sugar bit🤣. I really relate to Derica’s discussion of pairing this with Cuban food since so much fruit in their cooking, I th go that is brilliant and I am deeply envious there isn’t a great Cuban place here in Pleasant Hill,Ca. Our bee keepers are also experiencing problems, too much rain for their hives this winter. I hope they recover soon, I won’t buy honey from China, aka the cheap stuff. I’m into this to support local folks.
The bung would fit in better if you put it in the vessel before installing the airlock. Just FYI....
Teen Spirit refers to the deodorant line made by Mennen. It was marketed towards teen girls and game in Strawberry, Pink Crush, Berry, Baby Powder, and other scents.
Kurt Cobain at the time was not familiar with the deodorant brand, but Kathleen Hanna wrote "Kurt smells like Teen Spirit" on Cobain's bedroom wall. Kurt then wrote a demo Teen Spirit, which Butch Vig liked and later transformed into Smells Like Teen Spirit because this was written on his wall.
So in essence Teen Spirit is the smell of cheap fruity bright scents marketed to younger girls.
Yum. I'll try this! I've tried a few different wine recipes with apple, but I've never cared for them. No matter how sweet I get them they just taste bitter and gross. This will give me something to do. Love that color too.
I put white sugar in food processor make it more the consistency of allulose and dissolves quick in my cold brew Coffee may be nice for this process as well.
If you put the bung in first and then the airlock, it will seal tighter. Also, make sure the bung and the hole are dry. But the stem of the airlock is wet. Works perfectly every time.
So glad you went over what you include in the notes Derika, thank you!!!
Just the blend of juice looks delicious!!
It really does!
Stumbled across your channel a couple months ago, onto my 3rd batch of mead, and finnaly got to drink my first batch , love this new hobby , first batch I made a mixed berry mead, 2nd was apple ciser, 3rd one is a cran raspberry mead.
Congrats!
As for myself, I'm very wary of non-fermentable sugars. I'll need to try them before I feel better about it. For what it's worth, I think Brian has a substantial weight advantage over Derica. That may account for Derica's intoxication level as much as anything else...plus the finishing the glass, of course.
I made a Perry a few years ago, and actually used Gerber juice for babies which doesn't have any additives.
Neat idea!
I looked in my notes, and cranberry/pineapple + ginger tastes exactly like a cyclone popsicle! I hope you will try it for a wine!
New channel logo/picture? I almost scrolled by and missed this one.
Yeah a little rebranding to go with our channel art.
I use Super Fruit 7 juice for my Viking Punch mead Beautiful color, great flavor, and consistent abv. Madagascar vanilla in secondary makes the flavor pop.
Need one of those soda stream gadgets...
They seem pretty hit and mess….
It's really truth about the stoppers, I have a 1 galon carboy just works #5 drilled stoppers, really hard to find jajajja, right now I have an horrible black one, but it works
Can I act 7 instead...?
I haven't met anyone who was like me with eating... drinks are before or after food not during..
I’ve missed binging your videos ❤️
Im a newbie to fermenting booze, just started yesterday (starting with a simple hard cider, store bought apple juice and bread yeast). Im very excited to have found your channel, and very informative videos. I also appreciate the links to your supplies.
Thanks for watching!
I wonder if the origins of the "dangers of carbonating a half full bottle" comes from putting a tsp of sugar in each bottle... Because that's the thought path that leaves me the most unsure of the outcome.
I'd expect a full and half full bottle to produce the same volume of CO2 if fed the same amount of sugar. However, the half full bottle can only dissolve half as much CO2 as the full bottle at the same pressure - so pressure must rise.
Maybe?
I made some orange cream wine it turned out awesome pour over ice
Hey little
Trick for mixing the sugar add the liquid slowly and whisk it into a syrup then add more liquid it will just dissolve way easier. ☺️
I bought all my gear through your links. Happy that you get something for it. I LOVE the gear you recommended. Everything is fantastic! Thank you both so much for everything you do.
Wow, thank you. Glad we could help!
I wonder if you could use a soda stream device to carbonate and chill quickly, then transfer to a swingtop could work.
I have heard of great success and great mess using them.
As a dad, I would absolutely rock a "When in doubt, gasses out" shirt. 24:43
Anvil makes 2 really great scales a small and a large on I use both I love them jus an idea to check out
We've had issues with natural carbinaton as well. In our case, i think that the flip top bottles that we bought from Amazon didn't provide a tight enough seal. Bottles that we used which were converted to flip tops had a much tighter seal, and all carbonated.
YES T Shirt! When in dough gas is out !!! Make it ill take three! Go Go Go ! you both are out sanding!!!
CO2 and a carb cap. I make sparkling mead often.
CO2 tank
I just opened a bottle of apple wine after a year and it was carbonated! Was not carbonated 6 mos ago. Maybe wait longer and it will carbonate. I've been trying the apple wine every two months and wasn't happy until now, a year later, it's great! I didn't expect that at all.
Sounds like it wasn't done when you bottled it...
I woould like ot see if non-fermentable sugars can act as a Fermentation inhibitor. Could the yeast attach to the Fake sugars and then not allow true fermentation of the real sugars?
Nope. Yeast convert sugars in a chemical process, it’s not really eating.
Man, I sure am glad you both were born 🤣🤣 This is GOOD. Plus using the hydrometer is enough fun by itself somehow...
Heh, me too :)
For instances like this where you really want the carbonation and it doesn't work out, mini keg! They are awesome
You changed the color of your symbol!!! Also that looks good
Derrica I'm your biggest fan!!!!!
Awe man, you guys beat me to it. I have this one planned for the summer as well. They say great minds think alike. Anyways, enjoyed the video and your take on it. Don’t worry I’m right behind you with mine!😊
Awesome experiment. I usually just measure out 5 grams (1tsp) per 12 ounce bottle and always use the flip top ones.
It’s better to mix into tue entire volume. Btw, that’s almost double what we use but still in the “safe” range.
@@CitySteadingBrews your absolutely right, but I like to live a little dangerously. 😆
Black cherry and cranberry are so tart that when we do this, we split the quarts into 2 or even 3 fermenters and top up with pear or apple. It does come at the cost of color, sure, but whatever. If I really cared about that, I could always add some Red Dye #2 or something.
One thing to watch for is "from concentrate". It is not unusual for concentrate to have at least a little bit of potassium sorbate or some other additive to keep biologic activity out of the evaporators, or at least below a dull roar until they get to the pasteurization.
I usually brew from juice.
When buying juice, try to avoid any that have the words flavor, blend, or cocktail.
These all mean that there is something else in your juice besides the flavor advertised.
Yes, it's usually something benign, such as apple, pear, or white grape, but if you're making a cherry wine, you might not want any apple juice adulterating it.
Interesting enough... I researched Pressure Cooker + Carbonation.. and found an Article on how to carbonate fruit in one, with Dry Ice. Says that in 45 min, the fruit will become carbonated. As such... it seems like it should be possible to do the Carbonation for Wine / Meads, inside of an Insta-pot pressure cooker, without having to worry about bottle-bomb action. Maybe you guys could try that experiment, as a video. Personally, I think it would be great is there were special bottles, that had an automatic pressure release mechanism. Not sure how easily such a thing could be created.
Love your content. I've learned a lot from you over the years. Thanks.
Glad to hear it!
Love the video and I’m laughing I just started this one today
Love the content, been very helpful in the fermenting journey I just started. I am excited to try this fruit punch wine. Thanks so much.
Happy to help!
Not sure if you guys have tried or been asked this gave you ever tried carbonation drops, they're basically just a sugar cube. Each bottle gets a drop when bottling i do this with home brew beer just recently started doing mead and quickly spiralling into it, more complex and interesting mixes to do. Love your stuff watch 2-3 episode a night after work at the moment cheers from Aus. 🤙
As you said... it's just sugar pellets.
Had opposite problem recently, made accidental sparkling grapefruit mead 😅. One from three bottles just decided that it wants to be sparkling, fortunately it was dry-ish so no 💥
I experimented with Hawaiian Punch and it was awful. I’m glad you both went using this route
This is my second vid I have seen from y’all I like it y’all are cool I do things very differently but I make honey wine lol
We have Monkfruit,Stevia over here. One to one with sugar and similar taste.
Well, they aren't one to one unless you mean the heavily processed granules? Stevia tastes odd in brews, but you can certainly use them if you like.
The moment Brian put the paddle down I could see it on derica’s face she knew he was going to skip the reading again lol
Would it be possible that the Allulose killed the priming sugar so it wouldn’t carbonate?
Allulose can’t kill sugar…
Question: Did it not carbondioxide because the brew was to crowded with the non fermentable sugars? Or does the yeast really not care about it at all?
Yeast wouldn’t care :)
@@CitySteadingBrews But I do know what the yeast care about: and it is you guys. The yeast knows that you take care of it so it takes care of you in return. Or maybe I am just a little bit drunk 😬
Since the bottle wasn't carbonated. Would you consider putting some yeast in and putting it back in the bomb shelter?
With the others sure. We drank that one :)
Thanks for the reply just checking if it was a no go, but seems a go if I needed something carbonated.
It might have been the double racking, whereby there wasn't enough yeast/lees left to get a bloom?
Possibly.
i had 5 bottles that went through the full pasturize process still pressure up and explode literally kept them at 155 F higher then the 140 requirement for an hour. small beer bottle size bottles. was picking glass out of the walls and ceiling in the brew closet lol. it was also a mead i took to 18% then back sweetened so them where some ultra super alien yeast or something lol.
This is why we recommend the lower temp.
For a fast fermentation, an 8.5 isn't bad at all. I like the idea of using pure berry juices of different types. I don't care much for "tart" berries so I think replacing the cranberry with mango or banana. They would go great with the pear and pineapple😋.
The kilju turned out excellent for a base. I added whole pineapple bits and let it set for a few days and I think I found my number 11😂.
Thanks again for your enthusiasm, it's contagious 😁🙏❤️
Ok guys
I want to see a video (and I'm sure others will love it as well)
Your top 10 (or 11😊) brews
The ones you would reach for over any other
I guess we should do that again sometime.
I finally figured out why I love your videos so much beyond the great information you provide. You are both so well spoken. You don't pause or say like, uh, um, or other filler words constantly, which is something I have a huge problem with. Thank you for your content! My only regret is that I don't live near you so we could trade things like my smoked meat or sourdough bread for your amazing brews.
Thanks! We work very hard to not say umm a lot. I will be honest… I cut them out whenever I can, lol.
Greetings from CA! love your channel! Been binging all of your older episodes and I’m about to embark on making your top five list, starting with spiced metheglin to be ready for Christmas, and then Viking blood 2020.
I am currently making a pomegranate mead, 2 quarts homemade pomegranate juice, 3 pounds of honey, water to 1 gallon. Original gravity 1.114, final gravity after about a month, 1.004. Just racked it, tasted it, very tart, added a drop of honey, delicious, but realized I didn’t add any tannins. Going to brew a cup of strong PG tips.. Would you add them in conditioning? How about right at bottling? All of the aforementioned would not have happened so clearly and confidently without your excellent instruction , thank you!!
You can add the tea anytime really.
teen spirit was a song by nervana
Yeah… I know, lol
Try use a soda carbonation thingy. It made a carbonated vodka.
question/help pls. I started your guys' starter mead. the one that's just honey and water and tea. 3 pounds of honey started it at an astounding 1.120 gravity. this was 4-14-2023. as of; according to my notes, 5-11-2023 it was pretty much done doing anything at 1.036. (I think I checked it pretty recently, like a week ago but I forgot to write anything down for it?) anyway, it's green. I left it alone for a long time and the airlock evaporated out and it was open for idk how long and now the whole brew is green. it does NOT smell or taste bad (other than it being way too sweet for my taste) and I dont know if it's safe or not. part of me wants to just dump it out but that would be a shame to dump all that time and money down the drain. On the bright side, I also made 2 gallons of beautiful cran-apple wine just sort of winging it, following your general guidelines and I think I kinda know what you mean about apple being funky when it's young. it's crystal clear though and I'm just waiting for it to age enough to be drinkable. still too sweet for me but these are only my first 3 brews (other than your sweet red wine in the plastic bottle for noobies).
so just curious what you think about that green mead. I dont see anything floating in it other than the bits of orange rind. no fuzzies. its just green and dirty looking. against, doesnt smell or taste rancid. looks disgusting though.
If it’s green, I don’t trust it.
@@CitySteadingBrews thanks. guess I'm gonna dump it and start another. gonna try out that spiced mead. I'll be more diligent with keeping the airlock full and I've got fermaid o coming in the mail soon.
I doubt it was the airlock, but it's possible. More likely there was an infection from something you added to the must or on the equipment used.
Curious I've watched tons of your videos and ive never seen you invert sugar before adding it.
Inverting is just a quick 20 minute boil of the sugar with an added acid. Splits the sucrose into glucose and fructose so the yeast dont have to. Makes for faster cleaner ferments. Ive started doing it for all my fruit wines/ciders.
Btw.. you can keep boiling the inverted sugar and carmalize it as light or dark as you want. This is Commonly used in english and belgian beers, but those caramel notes can make interesting apple cider.
Just thoughts from some one who started in beer brewing and moved to ciders meads and wines after.
Cheers
Science says it really doesn’t do anything for a fermentation as yeast have no problem breaking down sugar. It’s literally the one thing they are good at. It does work great for certain beer styles for flavor profiles though.
@@CitySteadingBrews necessary no, but it does change the taste. Very noticeable in beer, not as much in wines and ciders, but Things seem a bit smoother with it, to honey tones if I caramelize it a bit.
Home brewings always been about experimenting and finding what works for me, and what I like. Just one more thing to play with
@@CitySteadingBrews that killju episode from a few weeks back has me curious about a pure sugar ferment. But inverted, and as a blend of different stages of caramelization....it's on my to do list.
Almost like a sugar syrup Bochet, no honey
@9:00 Wait a minute! So if I'm just shopping Amazon for whatever, but get there from your link, I can just search bar whatever it is I'm looking for and it still helps you guys?
Yes, for 24 hours I believe :)
@@CitySteadingBrews Well that's cool. Whenever I shop for something I'll get to Amazon that way.
Thanks!
thanks just have fun i love your Rederic lol hope i spelt it right.!
I'll need to try them before I feel,, THANK YOU
I think I'll try it.
Wouldn't the solids falling out after you use the pectic enzyme cause the gravity to lower? I don't know, I thought the SpGr would be effected by suspended solids.
I haven’t test that. But I don’t believe there would be much effect.
My local brew supply sells carbonation tabs. Supposedly, you just drop them in and it will carbonate your beverage with no loss in clarity or flavor change. Has anyone tried them with any success and what were your thoughts?
They are just sugar tablets. Same thing we do really.
I’m always amazed how fast your brew fermented and how fast it getting clear (ok clear not every time).
My brews normally needs 4 weeks until they finished with the fermentation and again 4-6 weeks to clear. Sometimes longer.
But I also just use dead bread yeast as nutrients 😅 maybe that’s why.
I still need to try pineapple again. I try it once and I need to say, I didn’t like the taste. Even after 6month. When I finished the chocolate mead and my planed Braggot, I will try again pineapple juice.
Sometimes I wish the Aldi here in Germany have the same juices like the Aldi in the USA 😂
There's a million factors that play a part.
The Bevus and Butthead reference reminds me I need to see if I can find the video of these characters roasting content creator Ali Spagnoli fairly recently. Personally I like King of the Hill more and even funner my father and an uncle on my mother side of the family actually had worked for a propane company at one time. I believe they had both worked for Amerigas. I think, "Better out than in, because where do you think crappie ideas come from." Would make a funny t-shirt.
Hey Brian, question: 1 gallon wide mouth jar with the white cap; just got mine in the other day and it came with a liner for the cap. Do you use a liner like this for a better seal? Or does the the plain cap with the bubbler work fine for you. Thanks for all your videos. I watch your videos all the time.
We use the seal.
@@CitySteadingBrews greart, thanks
I removed the seal, and it still works fine.
What if you used a Pressure Cooker, like the Insta-Pot.. and used that to create the Carbonation? Would the 15 psi that I believe the safety release weight is set at... be enough pressure to carbonate it well / good ? If that was the case, it would be much easier to prevent bottle bombs...
I don’t believe that will carbonate it. It it did, anything cooked in a pressure cooker would be carbonated :)
@@CitySteadingBrews You would not be using the Heat function. The pressure cooker doesnt have to even be plugged in for this to work.
Instead of bottling the wine with some additional sugar... you would be putting all of the wine inside of the pressure cooker with the additional Sugar.
The pressure cooker will automatically built up pressure from the additional fermentation. It has a pressure limit of 15 psi, before the weighted pressure valve automatically releases any more excess pressure... preventing it from building up too much pressure.. and Exploding.
Again, its "weight based"... so its completely automatic.. needing no power from the system.
This would allow the wine to carbonize, without blowing up the pressure cooker / bottles.
Once it was fully carbonized, you could then siphon it into the bottles.
You’d lose most if not all the carbonation upon opening the pot.
@@CitySteadingBrews I dont think so. When you open a Cola up, the carbonation remains for quite a long time... even when you pour it into an open cup.
Putting the entire thing in a freezer for a while to pre-cool it before siphoning, would also further reduce the losses, as the gases release much slower, when cooler.
@@CitySteadingBrews part 2 - This is also why Carbonated Fruits, will retain their carbonation for quite some time. (Which was the process that I was reading about in the first place)
Love how he still makes the glass breaking noise when he gently sets the bottles down 😂😂😂
it dissolves well because it's a fine powder. So is powdered sugar. Not sure how that would turn out though.
Powdered sugar often has corn starch added to prevent clumping.
Really enjoyed this video. Pineapple seems hard to clear. Any thoughts?
You can use pectic enzyme
Does giggling all over your brew somehow inhibit carbonation? Great job guys, as ever 🎉!!!!
I don’t believe giggling is listed as a yeast inhibitor… ;)
@@CitySteadingBrews
Just a thought, I brew kombucha and for some reason I just can’t get cranberry to carbonate! If I remember correctly, it carbonated with the addition of pineapple juice ( amazing combo) but I’m sure it was just the pineapple being so happy that the cranberry couldn’t stop it from fermenting. Cranberry also didn’t carbonate with the addition of Concord grape, either.
Cranberry is very acidic and has problems fermenting as a result.
Looks good to me!
That link to Allulose doesn't work in the description. Shows some granola product for me. I don't know if its for everyone or is it just because I'm in europe and it forwards to european amazon site.
It must be the fact you're not in the US. Apologies. Allulose is not available in the UK at least that I know of.
Punchy the Fruit punch monster.
So can you use a soda stream?
I haven’t but I know some have! Sometimes it just makes a huge mess too, lol.
@CitySteadingBrews cool great video btw just finished making your spiced metheglin hoping it'll be done for Christmas 🎄 😀