Sounds delicious! And you are spot on about the value of the bottling wand. When I first started brewing, I used a clamp on the siphon hose between bottles. The mess on my kitchen floor convinced me to spend the six bucks on a bottling wand.
Hey, thank you both for the wealth of info, guidance & clarification with regard to brewing many different beverage types. I'm relatively new to brewing and as such have watched many of your videos ( hours in fact.) I have a large apple tree in our garden which, here in Biddulph UK, fruits mid October. I decided to make some cider this year so got some kit together in preparation for the Apple harvest. Being impatient as I am I couldn't wait for the apples so I decided to brew some beer whilst they ripened. This turned out amazing so I've ended up running a few batches of beer. Since the fall, and abundance of free fruit I now have freezer full of fruit & a garage full of various brews.... Namely beers, 20L apple wine, 20L of UK apple cider with 2 demijons split off with secondary fermentation with raspberries and strawberries and a 5L dj of pear wine. Needless to say I've jumped into the world of brewing with both feet, my hat on and my phone in my pocket!😂 I do have a question however if you'd be so good to answer it for me? With regard to my apple cider I have treated it as you would a wine. No additional sugars, fermented dry (about 5.5-6%abv), racked to a large carboy, cleared with bentonite. After 4 weeks from start to finish it is crystal clear. I back sweetened (erythritol), primed 1 bottle (5g dextrose) & bottled one bottle as a trial for carbonation amount. After being in the house (18°c) for a week there is zero carbonation. My guess is there is no longer any yeast left in suspension to consume the sugars? Would bentonite strip all traces of yeast from the solution or could it be something else like insufficient oxygen in solution to allow ferment? It's cool in the garage (c5-12°c) but I wouldn't expect this to kill the yeast right? What are your thoughts? Should I repitch some yeast before bottling? Should I not be using bentonite for drinks that I intend to bottle carbonate? Your opinions are very welcomed. Many thanks, Rob
Bentonite could have stripped the yeast out as well as cleared it. We found bentonite really hurt the flavor of cider too by the way. We do what we call insurance yeast for bottle carbonation, just a very small sprinkle of yeast, like 20 grains of dry yeast or so in each bottle. Seems to do the trick. Also, it can take more than a week to carbonate. And... 18C is a bit on the cool side, so it could even take 3-4 weeks.
@CitySteadingBrews fortunately the cider still tastes amazing , it's just flatter than a Badger on a bypass 🫤. I like the "insurance yeast" term, I'm gonna try a bottle then keep it somewhere warmer if there is anywhere. Mabe the air fryer is my only option here 😂. Thanks for the reply 😉
Hello CS Mead and More! I remember using the yeasty foam of my late Dad's grape wine making efforts to make a pseudo sourdough breads and pizzas back in the 80s when l lived at home still. l would add about 2/3 a cup or more of the vigorously bubbling top layer of my Dad's open oak barrel primary fermenter & add it to the liquid in my by the eyeball bread baking instead of dry bread yeast. The grapes he used were those 30 lb wooden cases of California wine grapes shipped way up north to small town B.C. and the wine fermented from the natural yeasts on the grapes. The resulting bread was not 'sour' in any way and each batch was a 'one off' made without saving any of the 'starter' and replenishing it & was a seasonal treat in our house. I still have all of Dad's grape crushing and pressing gear, oak barrel, carboys, gallon jugs, etc AND have a mature pear tree to make Perry with along with a mature crab apple tree. I'll dust off the brewing gear (which hasn't been used since 2004) and get busy with some brewing this year & make some bread again with the foamy stuff too. Great video! It was very inspirational to me, eh?
Yeah, it wouldn't be sour. Sour comes from brett and other bacteria. Barm is the foamy by-product of beer making that was used as bread making yeast for a long time.
Great piece of history and memories you e shared! Thanks. It would be cool to see what kind of brew you could fire off from the old yeast that’s soaked into the wood! Alan from ‘One Piece At A Time,’ did something similar by placing some starter jars in an old distillery to capture some of the house yeast.
I think, when I'd gone forum digging about Perry, someone had mentioned that pears naturally had unfermentable sugars... sorbitol maybe. Some natural unfermentable sugar that didn't occur in apples.
thank you so much for these videos i have so many pears on my tree and decided to make alcohol from them. Also this is video 2 and its labeled as video 1 in the playlist
My country is known for its pears... but weirdly enough there is no pure pear juice available in supermarkets. Apple-pear is but no pure pear juice. Looks like I’m going to have to investigate health food stores because now I want perry! Thanks for sharing this! I was looking forward to the continuation of your previous video.
For those that have 5gal and 6gal carboys and have issues with the bung popping up if you have a 3d printer or know someone who does there is a printable lock cap on thingiverse to hold it down work great just thought I'd share since those caps for the 1gallon and 3l where mentioned
Yeah, I didn't watch the channel for a while, Brian looks a few years younger if you ask me. Also I'm really glad that they are making a perry since I mostly brew ciders.
First, I was surprised how much I missed the trbos animation. Second, so far I've only used honey to bottle carb, and I think it works great. I'm trying to use ingredients more commonly produced here in VT, which a lot of the other sugars are not. But we've got a lot of great apiaries. Lastly, we just ordered some pear trees, including a couple that are perry varieties. Looking forward to having some of those in a few years to play with, to go along with all the inherited apples I've been turning into cider this year.
That single person auto siphon method looks so much easier than what I've been doing! I usually hold the bottling wand down with one hand, the auto siphon with the other, and use my mouth the pump the racking cane 🤦🏼♀️
We currently have 3 brews going in Carlo Rossi bottles lol. Its my wife's fave wine. She's brewing a limeade and mango wine and I have my rum mead in those bottles, very handy.
One trick to test if carbonation is occurring is to use a repurposed plastic soft drink bottle - filled with brew (include the standard bottle headroom) and capped. Leave it in with the glass bottles and as carbonation occurs, the increased internal pressure will cause increased firmness (rigidity) of the plastic bottle and can be felt by gently squeezing it.
You can also modify a soda bottle cap by bolting a boiler pressure gauge. Use some JB weld to seal that thing on there to keep it gas tight. An unopened soda bottle is about 45 psi. Use this knowledge to carbonate how you please.
I use both an auto siphon and a regular one depending on what I am doing. The auto siphon doesn't fit in my gallon jugs/demijohns. To get around the contamination from sticking your mouth around the tube thing, I just use a simple faucet on the hose. Suck it up, turn the faucet off and then sterilise the faucet again.
I know this is an older video, but I had a relevant question that I hope someone finds. What calculation do you use for figuring out how much sugar to add for a bottle carbonation (particularly with honey)? I found a bunch online that would probably work, but quickly became overwhelmed since they also wanted information like CO2 content and style.
We have an malted apple cider that has been aging since Jan 8th. Tasted it this week and OMG I can hurt myself with that. I think I may try pear however no malt, that just does not seem to go well with pears :S We also have some American light classic brewing. You guys inspired us to go at it, have about 8 batches right now :D
Thanks for another great video. I have an apple wine gong now, that I decided to transfer to secondary 2 days ago. It reach 1.010 after 14 days and should be about 14 ABV, when finished. The organic juice, non-clear, I used has turn out to be a good idea. The first taste was an improvement over my earlier versions. It's a good thing I have some older brews going, because waiting for this one to clear is going to be difficult.
I can't wait to try this. I do.have a question, you may have answered this in another video, does temperature play a huge role in the Mead/Cider brewing process? I live on the Oregon Coast in a 5th wheel and it's quite cool here.
It does. But, most yeasts have a range that they like. Depends on your yeast, and I suggest choosing a yeast based on your environment and alcohol tolerance of the yeast, that way you can have what's right for you.
I didn't know there was a video coming today so it was a nice surprise. Great video! Btw, I'm from Europe and thus I use the metric system, so how many grams of honey to I need per litre for natural carbonation?
Sprouts grocery has a great bottle of lemonade they sell that comes in a full wine bottle size swingtop. 10 bucks a pop, which is pretty much the same cost as the bottle itself on Amazon.
I actually own a an apple orchards with a full-blown cider press I like to use the cider fresh from the press to make my hard cider my question can I use rqb unit to pasteurize the cider and only that or should I just stick with metabisulfite
Racking with only a Cane & Tubing? What I do - Fill the tube with sanitization liquid, put a clamp on the end of the tube. Release the liquid into the sink/bucket till the brew is flowing, quickly switch to the pitcher.
I bought some Agave Nectar yesterday - the hubs likes to use it in a margarita - and OF COURSE my mind immediately got to wondering. Have you guys heard of using Agave for your primary fermentable? (In a wine style beverage, obviously we all know where tequila comes from 😉)
I just ordered KIV-1116 Lalvin Yeast. What abv can I expect from it I know there is only a rang? I want to make wine not to sweet a little on the dry side. What numbers should I go for on the Hydrometer? Thank you
So, you said pouring from one vessel to another isn't great, but what if a person decided to use a turkey baster to transfer? I may or may not be speaking from experience when I found out my half gallon neck was too narrow for my auto syphon. I didn't mind the time spent, and the brew wasn't bad
This has nothing to do with the pear cider but about mead I started my mead just over a month ago now and I've racked it and off gassed it a few days ago expecting that it was just off gassing and that was why it was still showing positive pressure I yhan proceeded to put it back on my shelf to clear a bot more and within a half hour it started showing positive pressure again and still is any clue as to why? Or what to do? Its sitting at about 16% as is I used red star blanc yeast I believe it was which has a tolerance of 18% I'm quite currious as to why it may be taking so long to ferment out if that is what it's still doing.
I have been watching your channel for awhile now and I love how informative ya'll are. I started two brews following your recipes and they are about 5 weeks old. They are the traditional mead and strawberry jam wine. I was thinking about making another brew with Sourwood Honey that is from the Appalachian mountains. It's sweeter than orange blossom or regular honey. Would you recommend 3lbs or 2lbs of honey in a 1 gallon? Or do you recommend a recipe? It has floral notes to it.
I commented a little while ago on a brew I thought had stalled, bought another pack of yeast to split between the two demijohns, and it’s still not restarted. Is there anything more you would suggest? Maybe adding some more sugar? I think I may have overdone it on the spices slightly so not sure how to give the yeast a better chance
Heyo, would it still work well to use plain white granulated sugar for a natural carbonation for a plain-jane apple cider in a one gallon carboy? If so, how much would I need to use? I heard 1/8 - 1/4 cup of brown sugar dissolved in a 1/2 cup of hot water. I have a bit of maple syrup if that might work better also. My cider started at 1.050 and finished just barely under 1.000. I used Red Star Premier Classique Wine Yeast and a natural apple juice w/ pulp & no preservatives.
I have those caps as well and notice that I get neutral pressure while there are still little bubbles. When I change out to a rubber bung I get negative pressure again. I'm not sure those caps keep a good seal when fermentation ceases to be aggressive. 🤔 Of course...I have only used them three times, but all three times that has happened. Is neutral pressure in the airlock problematic?
My guess (based on watching all of their videos) the cap may not have a perfect seal and the tiny amount of gas is escaping around the cap instead of going through the airlock. Shouldn't be an issue as it is likely enough of a seal to keep bad stuff going into the brew. (plastic bucket fermentors sometimes have the same issue)
Any thoughts on those degassing methods that are cordless drill attachments? I'm going to be bottling a strawberry wine in what I estimate as a month or so!
As a fellow Floridian I’m curious what temp you keep your house at? The suggested brewing temp, as you know, for S-04 is 59-68°F and as you have said and this video has overwhelming proved the yeast can’t read. I know I keep my house anywhere between 71-75°. I’m assuming you just keep all of your ferments at the ambient temp of your house and not some elaborate cold room. Thanks for all the videos and education!
How do you combat sulfur smell?- I followed along almost exactly but with a gallon of knudsons- about 4 days in it turned to a noticeably sulfury and sour brew
I started an elderflower-mead-cider last week and am planning to carbonate it eventually. Would you have a video or a site where you instruct the exact amount of sugar/honey you put to a certain amount of liquid?
Can someone help me with this, so i prepared my wine, however after adding my yeast 24hours later no activity. I remember putting the yeast in water for 20 minutes and didnt see it activate. Well i just learned that thats the reason why i had no activity. My question is, is ot safe to add more yeast to the wine at this point or should i throw it all away and start over from scratch with better yeast?
so i am about to attempt my first mead and i have a question, i like more of a sweet beverage. so my plan is to use half a packet of d47 and 3 3/4 lbs of honey in a 1 gal. batch. am i on the right track? also i was contemplating adding some apple juice in place of some of the water for a different flavor, thoughts? i would like to aim for a 8 to 10 % abv but if its higher i wont complain, id just not like to end up with paint thinner. thanks for any help
The amount of yeast is not the dtermining factor of abv. The fermentables are. Please don’t add all that honey and juice, your brew will srall as that is enough for potential of 24% abv. To be 8-10% you need a lot less honey and probably should pasteurize so you can make it sweet. We have videos covering all of this, from abv to how much honey to pasteurizing :)
It'd just be water kefir and any artificial sweetener :) I did water kefir a while back... ruclips.net/video/yv_MqHtwuuM/видео.html&ab_channel=CSMeadandMore
This product called Brewsy keeps popping up on Facebook. They claim that it can turn just about anything into 15% ABV wine in 5 days. Would love to see a video on that.
Not likely to occur. That would require purchasing it and I have a fundamental issue with products that promote bad ideas. They use excess heat to speed up the process and that can produce off flavors and other problems. It’s not something I even want to acknowlege let alone give money toward :)
@@CitySteadingBrews I figured there had to be big problems with the product, it sounds almost impossible. It'd be nice to get an honest rundown, but I think you just did that in your comment! Keep up the great work, you guys rock. :)
@@paul.phillips And, if you wanted to run some experiments yourself, conduct a fermentation (I remember having a beer that fermented in the 80s back like 6 years ago) at a notably higher than normal temperature, and have a control at room temperature. Taste the two. You'll learn to identify the weird off flavors they're referring to *really* quickly! At least in your case you could call it science, unlike my screwup ;)
I just put my first cider together today. I was given a nice chunk of honeycomb full of honey, not enough for a mead so I thought I'd make a cider, added a small amount of cherries, cinnamon and lots of sugar, we'll see how things go. :-)
@@CitySteadingBrews Thank you so much. Lingonberry mead: Mixed 5/10 1 Gallon 800 mL of lingonberry concentrate (39.68 pts) 2.44 lbs honey (85.32 pts) OG: 1.125 (targeted and measured) shook the heck out of it Pitched 71B (one packet) No sign of anything happening 5/17, pitched half packet more yeast 5/22 still no bubbles Ambient temp indoors 66-70 F Thanks!
Nice video. Love your stuff! My understanding is that the normal amount of sugar required for bottle carbonation adds about 3 gravity points. If the brew already is 10 points above dry, aren’t you risking bottle bombs here? I know you mentioned the 10 points may be “unfermentable” but that seems less likely than the brew being stalled. Please explain and stay safe.
I am new to home brewing and I am watching your videos for advice. I watched a video where you did the first fermentation. You shook the brew to "Oxigenate" the liquid. you left a space at the top of the jar. when you racked the brew into a clean jar after a few days, in this case you almost filled the jar, In this video - "Finishing and Bottling the Pear Cider"-. there was a "big" space at the top of the jar. WHY?
@@micahr6313 makes sense. Not a lot of solids in your juice. You'll probably end up getting a thin layer at the bottom from the yeast but not thick like shown in this video
Yall call 5 to 7% low but heck that's just as strong and stronger than alot of beer and alot of cheaper wines.. Alot of states you can only buy the low abv stuff at grocery stores etc where you can get beer but not alcohol
Use APPLE BASE and have fun: Apple + Strawberry, Apple + Blueberry, Apple + Dried Fruits (Apricot, Prune, Fig, Date), Apple + Hibiscus, Apple + Pear, Apple + Raisin, Apple + Pineapple, Apple + Cranberry, Apple + Cranberry + Pineapple, [ADD: Citrus Peels, Citrus Juices, Ginger, Cinnamon, Clove, Cinnamon Stick, All Spice, Bay Leaf, .... ]
As a bloke from the west country, its weird and cool to hear yanks talk about scrumpy. Love u guys.
I could see the jazz hands in my mind, and it was spectacular!
Sounds delicious! And you are spot on about the value of the bottling wand. When I first started brewing, I used a clamp on the siphon hose between bottles. The mess on my kitchen floor convinced me to spend the six bucks on a bottling wand.
Hey, thank you both for the wealth of info, guidance & clarification with regard to brewing many different beverage types. I'm relatively new to brewing and as such have watched many of your videos ( hours in fact.)
I have a large apple tree in our garden which, here in Biddulph UK, fruits mid October. I decided to make some cider this year so got some kit together in preparation for the Apple harvest.
Being impatient as I am I couldn't wait for the apples so I decided to brew some beer whilst they ripened. This turned out amazing so I've ended up running a few batches of beer. Since the fall, and abundance of free fruit I now have freezer full of fruit & a garage full of various brews.... Namely beers, 20L apple wine, 20L of UK apple cider with 2 demijons split off with secondary fermentation with raspberries and strawberries and a 5L dj of pear wine. Needless to say I've jumped into the world of brewing with both feet, my hat on and my phone in my pocket!😂
I do have a question however if you'd be so good to answer it for me?
With regard to my apple cider I have treated it as you would a wine. No additional sugars, fermented dry (about 5.5-6%abv), racked to a large carboy, cleared with bentonite. After 4 weeks from start to finish it is crystal clear. I back sweetened (erythritol), primed 1 bottle (5g dextrose) & bottled one bottle as a trial for carbonation amount. After being in the house (18°c) for a week there is zero carbonation. My guess is there is no longer any yeast left in suspension to consume the sugars? Would bentonite strip all traces of yeast from the solution or could it be something else like insufficient oxygen in solution to allow ferment? It's cool in the garage (c5-12°c) but I wouldn't expect this to kill the yeast right?
What are your thoughts? Should I repitch some yeast before bottling?
Should I not be using bentonite for drinks that I intend to bottle carbonate?
Your opinions are very welcomed.
Many thanks,
Rob
Bentonite could have stripped the yeast out as well as cleared it. We found bentonite really hurt the flavor of cider too by the way. We do what we call insurance yeast for bottle carbonation, just a very small sprinkle of yeast, like 20 grains of dry yeast or so in each bottle. Seems to do the trick. Also, it can take more than a week to carbonate. And... 18C is a bit on the cool side, so it could even take 3-4 weeks.
@CitySteadingBrews fortunately the cider still tastes amazing , it's just flatter than a Badger on a bypass 🫤. I like the "insurance yeast" term, I'm gonna try a bottle then keep it somewhere warmer if there is anywhere. Mabe the air fryer is my only option here 😂.
Thanks for the reply 😉
The original yeast was Gervin Cider Yeast Gv13, I haven't got any more of this, would it be ok to use lalvin 1116 as insurance yeast?
Any yeast works for Insurance.
Hello CS Mead and More! I remember using the yeasty foam of my late Dad's grape wine making efforts to make a pseudo sourdough breads and pizzas back in the 80s when l lived at home still. l would add about 2/3 a cup or more of the vigorously bubbling top layer of my Dad's open oak barrel primary fermenter & add it to the liquid in my by the eyeball bread baking instead of dry bread yeast. The grapes he used were those 30 lb wooden cases of California wine grapes shipped way up north to small town B.C. and the wine fermented from the natural yeasts on the grapes. The resulting bread was not 'sour' in any way and each batch was a 'one off' made without saving any of the 'starter' and replenishing it & was a seasonal treat in our house. I still have all of Dad's grape crushing and pressing gear, oak barrel, carboys, gallon jugs, etc AND have a mature pear tree to make Perry with along with a mature crab apple tree. I'll dust off the brewing gear (which hasn't been used since 2004) and get busy with some brewing this year & make some bread again with the foamy stuff too. Great video! It was very inspirational to me, eh?
Yeah, it wouldn't be sour. Sour comes from brett and other bacteria. Barm is the foamy by-product of beer making that was used as bread making yeast for a long time.
Great piece of history and memories you e shared! Thanks. It would be cool to see what kind of brew you could fire off from the old yeast that’s soaked into the wood! Alan from ‘One Piece At A Time,’ did something similar by placing some starter jars in an old distillery to capture some of the house yeast.
You never mentioned pasteurisation! I made some last year and wondered if I should have pasteurised,Brilliant video as ever
Brian and Derica have a how-to on pasteurization for wine, cider and mead. Here ya go ruclips.net/video/T9vwUibIYe8/видео.html
I think, when I'd gone forum digging about Perry, someone had mentioned that pears naturally had unfermentable sugars... sorbitol maybe. Some natural unfermentable sugar that didn't occur in apples.
They do have sorbitol, that might explain some of the leftover gravity.
thank you so much for these videos i have so many pears on my tree and decided to make alcohol from them. Also this is video 2 and its labeled as video 1 in the playlist
My country is known for its pears... but weirdly enough there is no pure pear juice available in supermarkets. Apple-pear is but no pure pear juice. Looks like I’m going to have to investigate health food stores because now I want perry!
Thanks for sharing this! I was looking forward to the continuation of your previous video.
Love it when your videos run 1 2 3 months back. It All ways make me wonder what are those crazy kids concocting now?
For those that have 5gal and 6gal carboys and have issues with the bung popping up if you have a 3d printer or know someone who does there is a printable lock cap on thingiverse to hold it down work great just thought I'd share since those caps for the 1gallon and 3l where mentioned
Hm. You guys make even cider seem fun, I have to say. Great job! You are the best youtube brewers!
Wow, thanks!
I just bottled a 15 year old cherry brandy. It's been going since 2006. Literally forgot about it until I was moving. Talk about smooth 👌 😎.
Thanks for the great content!! My wife and I just followed along with your first mead video!!!!
I haven't watched this channel for probs about a year, and look at your new look Brian. Very snazzy mate, shaves 10 years off.
Yeah, I didn't watch the channel for a while, Brian looks a few years younger if you ask me. Also I'm really glad that they are making a perry since I mostly brew ciders.
@CS Mead and More; thanks guys and have a great weekend.
Los extrañaba tenía tiempo sin ver sus videos
The braid!!!!!!! Its back!!!!
First, I was surprised how much I missed the trbos animation.
Second, so far I've only used honey to bottle carb, and I think it works great. I'm trying to use ingredients more commonly produced here in VT, which a lot of the other sugars are not. But we've got a lot of great apiaries.
Lastly, we just ordered some pear trees, including a couple that are perry varieties. Looking forward to having some of those in a few years to play with, to go along with all the inherited apples I've been turning into cider this year.
Been looking forward to this part
That single person auto siphon method looks so much easier than what I've been doing! I usually hold the bottling wand down with one hand, the auto siphon with the other, and use my mouth the pump the racking cane 🤦🏼♀️
Lol!
We currently have 3 brews going in Carlo Rossi bottles lol. Its my wife's fave wine. She's brewing a limeade and mango wine and I have my rum mead in those bottles, very handy.
One trick to test if carbonation is occurring is to use a repurposed plastic soft drink bottle - filled with brew (include the standard bottle headroom) and capped. Leave it in with the glass bottles and as carbonation occurs, the increased internal pressure will cause increased firmness (rigidity) of the plastic bottle and can be felt by gently squeezing it.
You can also modify a soda bottle cap by bolting a boiler pressure gauge. Use some JB weld to seal that thing on there to keep it gas tight. An unopened soda bottle is about 45 psi. Use this knowledge to carbonate how you please.
I use both an auto siphon and a regular one depending on what I am doing. The auto siphon doesn't fit in my gallon jugs/demijohns. To get around the contamination from sticking your mouth around the tube thing, I just use a simple faucet on the hose. Suck it up, turn the faucet off and then sterilise the faucet again.
11:30 couldnt u try a nitrogen purge on the 3rd racking to remove the head space o2 ?
I know this is an older video, but I had a relevant question that I hope someone finds. What calculation do you use for figuring out how much sugar to add for a bottle carbonation (particularly with honey)? I found a bunch online that would probably work, but quickly became overwhelmed since they also wanted information like CO2 content and style.
I got a $15.99 Carlo Rosse bottle with some free wine in it at a Wal-mart super store a week ago.
Here in California they are still selling the Carlo Rossi in the 3 litter bottles.
We have an malted apple cider that has been aging since Jan 8th. Tasted it this week and OMG I can hurt myself with that. I think I may try pear however no malt, that just does not seem to go well with pears :S We also have some American light classic brewing. You guys inspired us to go at it, have about 8 batches right now :D
Hey just wanted to let you know you can still get the Carlos Rossi jugs in 3L at Ingle's grocery store
Thanks for another great video.
I have an apple wine gong now, that I decided to transfer to secondary 2 days ago. It reach 1.010 after 14 days and should be about 14 ABV, when finished. The organic juice, non-clear, I used has turn out to be a good idea. The first taste was an improvement over my earlier versions. It's a good thing I have some older brews going, because waiting for this one to clear is going to be difficult.
I can't wait to try this. I do.have a question, you may have answered this in another video, does temperature play a huge role in the Mead/Cider brewing process? I live on the Oregon Coast in a 5th wheel and it's quite cool here.
It does. But, most yeasts have a range that they like. Depends on your yeast, and I suggest choosing a yeast based on your environment and alcohol tolerance of the yeast, that way you can have what's right for you.
I didn't know there was a video coming today so it was a nice surprise. Great video!
Btw, I'm from Europe and thus I use the metric system, so how many grams of honey to I need per litre for natural carbonation?
We used 28 grams for 3.785 liters so.... around 7 g per liter.
@@CitySteadingBrews thanks!
Sprouts grocery has a great bottle of lemonade they sell that comes in a full wine bottle size swingtop. 10 bucks a pop, which is pretty much the same cost as the bottle itself on Amazon.
I actually own a an apple orchards with a full-blown cider press I like to use the cider fresh from the press to make my hard cider my question can I use rqb unit to pasteurize the cider and only that or should I just stick with metabisulfite
put the leas into a mason jar and refrigerate sometimes I find I can cause the leas and liquid to separate more
Brian - you look great - so healthy!
Thanks!
Racking with only a Cane & Tubing?
What I do - Fill the tube with sanitization liquid, put a clamp on the end of the tube. Release the liquid into the sink/bucket till the brew is flowing, quickly switch to the pitcher.
Fill with a liquid, put fingers over both ends and quickly get one into the fermenter. I didn't say it was easy, thus, we recommend autosiphons.
yeah, my next upgrade will be the autosiphon... or maybe a second fermentor.
I bought some Agave Nectar yesterday - the hubs likes to use it in a margarita - and OF COURSE my mind immediately got to wondering. Have you guys heard of using Agave for your primary fermentable? (In a wine style beverage, obviously we all know where tequila comes from 😉)
It makes agave wine, we've not done it but I am looking into it.
I just ordered KIV-1116 Lalvin Yeast. What abv can I expect from it I know there is only a rang? I want to make wine not to sweet a little on the dry side. What numbers should I go for on the Hydrometer? Thank you
18% is the listed tolerance. So anything that will stop below that will be dry.
With the stall, are you at all concerned that it wouldn't carbonate or is this something you're pretty confident that it shouldn't be worried over?
There are some small anounts of non-fermentable sugars in pears. Probably not that much but enough that I am not too concerned.
I love this video since I will be making muskadine grapes wine when I get enough Courage ✌😁✌
You can do it!
@@CitySteadingBrews 💋💋💋
Have you or can you do a brew with Raw Agave...or can you consider doing a brew from it
Thanks, great video and info. Where did you find the plastic caps?
Amazon. They don’t always work though.
Did you guys add sugar to this or just a yeast and pear juice thank you I love y'all's videos
We did exactly as shown in the making of video. No sugar added.
So, you said pouring from one vessel to another isn't great, but what if a person decided to use a turkey baster to transfer? I may or may not be speaking from experience when I found out my half gallon neck was too narrow for my auto syphon. I didn't mind the time spent, and the brew wasn't bad
Probably fine but chance of oxidation.
Leave alone Jazz Hands - the "Red Bucket of Sanitization" is surely something from your D&D past.
It’s not actually!
This has nothing to do with the pear cider but about mead I started my mead just over a month ago now and I've racked it and off gassed it a few days ago expecting that it was just off gassing and that was why it was still showing positive pressure I yhan proceeded to put it back on my shelf to clear a bot more and within a half hour it started showing positive pressure again and still is any clue as to why? Or what to do? Its sitting at about 16% as is I used red star blanc yeast I believe it was which has a tolerance of 18% I'm quite currious as to why it may be taking so long to ferment out if that is what it's still doing.
It's probably just degassing a bit.
I have been watching your channel for awhile now and I love how informative ya'll are. I started two brews following your recipes and they are about 5 weeks old. They are the traditional mead and strawberry jam wine. I was thinking about making another brew with Sourwood Honey that is from the Appalachian mountains. It's sweeter than orange blossom or regular honey. Would you recommend 3lbs or 2lbs of honey in a 1 gallon? Or do you recommend a recipe? It has floral notes to it.
I would recommend a recipe you’d seen already, though you can make mead with either amount.
I commented a little while ago on a brew I thought had stalled, bought another pack of yeast to split between the two demijohns, and it’s still not restarted. Is there anything more you would suggest? Maybe adding some more sugar? I think I may have overdone it on the spices slightly so not sure how to give the yeast a better chance
Best bet is to split and dilute. Adding sugar is likely to worsen the problem.
I am one week in and i used exclusively the pear juice and i am have just as thick a the sediment layer
Heyo, would it still work well to use plain white granulated sugar for a natural carbonation for a plain-jane apple cider in a one gallon carboy? If so, how much would I need to use? I heard 1/8 - 1/4 cup of brown sugar dissolved in a 1/2 cup of hot water. I have a bit of maple syrup if that might work better also. My cider started at 1.050 and finished just barely under 1.000. I used Red Star Premier Classique Wine Yeast and a natural apple juice w/ pulp & no preservatives.
We use white sugar most of the time. I suggest not adding that much though!
ruclips.net/video/ZnFMPJ5vGTA/видео.htmlsi=JkhY2qTSqZgFqGN4
I find hard ciders made from fresh apple cider tend to taste the best young, juices tend to take a bit longer.
Quite possible, yep!
I have those caps as well and notice that I get neutral pressure while there are still little bubbles. When I change out to a rubber bung I get negative pressure again. I'm not sure those caps keep a good seal when fermentation ceases to be aggressive. 🤔 Of course...I have only used them three times, but all three times that has happened. Is neutral pressure in the airlock problematic?
My guess (based on watching all of their videos) the cap may not have a perfect seal and the tiny amount of gas is escaping around the cap instead of going through the airlock. Shouldn't be an issue as it is likely enough of a seal to keep bad stuff going into the brew. (plastic bucket fermentors sometimes have the same issue)
@@Indian0Lore that is good to know. I had marked the ones that had happened on and was about to toss them. I appreciate your input. 👍🏽
Any thoughts on those degassing methods that are cordless drill attachments? I'm going to be bottling a strawberry wine in what I estimate as a month or so!
I hear good things if you're using larger fementers, but for us, doesn't make a lot of sense reallyl.
As a fellow Floridian I’m curious what temp you keep your house at? The suggested brewing temp, as you know, for S-04 is 59-68°F and as you have said and this video has overwhelming proved the yeast can’t read. I know I keep my house anywhere between 71-75°. I’m assuming you just keep all of your ferments at the ambient temp of your house and not some elaborate cold room.
Thanks for all the videos and education!
75-79 is our house temp.
Is there any harm if you just leave your brew for longer after there is no pressure in the lock?
Nope. We often leave them for a few months.
@@CitySteadingBrews thank you very much! i appreciate you take the time to answer!
Hey can you help me coming up or find a recipe for a blackcurrant mead or maybe you can make a video where you show the process
The cider ĺ recall is usually sour and sweet almost like eating a granny Smith apple with very low alcohol level 3-5% alcohol.
How do you combat sulfur smell?- I followed along almost exactly but with a gallon of knudsons- about 4 days in it turned to a noticeably sulfury and sour brew
That cones from no t adding enough oxygen in the beginning. It will age out most likely though.
I started an elderflower-mead-cider last week and am planning to carbonate it eventually. Would you have a video or a site where you instruct the exact amount of sugar/honey you put to a certain amount of liquid?
We said it right in this video. One ounce of sugar to a gallon of product to carbonate is my go-to.
I was in Walmart the other day and they have 3 quart apple juice glass bottles that look like the 1 gallon of glass bottle only shorter
How about a watermelon Meade for summer
Can someone help me with this, so i prepared my wine, however after adding my yeast 24hours later no activity. I remember putting the yeast in water for 20 minutes and didnt see it activate. Well i just learned that thats the reason why i had no activity. My question is, is ot safe to add more yeast to the wine at this point or should i throw it all away and start over from scratch with better yeast?
Totally safe to add more yeast!
Thanks alot, i would of hate to have to throw away everything
The carbonation station!
so i am about to attempt my first mead and i have a question, i like more of a sweet beverage. so my plan is to use half a packet of d47 and 3 3/4 lbs of honey in a 1 gal. batch. am i
on the right track? also i was contemplating adding some apple juice in place of some of the water for a different flavor, thoughts? i would like to aim for a 8 to 10 % abv but if its higher i wont complain, id just not like to end up with paint thinner. thanks for any help
The amount of yeast is not the dtermining factor of abv. The fermentables are. Please don’t add all that honey and juice, your brew will srall as that is enough for potential of 24% abv. To be 8-10% you need a lot less honey and probably should pasteurize so you can make it sweet. We have videos covering all of this, from abv to how much honey to pasteurizing :)
Perhaps mixing channels here, but any ideas on how to make kefir s(aux)da but keto friendly?? Video maybe?
It'd just be water kefir and any artificial sweetener :) I did water kefir a while back... ruclips.net/video/yv_MqHtwuuM/видео.html&ab_channel=CSMeadandMore
If you do the kefir right, there's no sugar left in it.
Very mmmm information
Out of curiosity: With sorbitol in the Pears. What was the expected end SG?
Not sure really but not 1.010. Lower I would think.
Could you guys try making a Skyrim like mead such as honningbrew mead or black-briar mead?
Those aren't really very good recipes.... we have the book and I keep looking at it. I might improve it and do that instead.
This product called Brewsy keeps popping up on Facebook. They claim that it can turn just about anything into 15% ABV wine in 5 days. Would love to see a video on that.
Not likely to occur. That would require purchasing it and I have a fundamental issue with products that promote bad ideas. They use excess heat to speed up the process and that can produce off flavors and other problems. It’s not something I even want to acknowlege let alone give money toward :)
@@CitySteadingBrews I figured there had to be big problems with the product, it sounds almost impossible. It'd be nice to get an honest rundown, but I think you just did that in your comment! Keep up the great work, you guys rock. :)
@@paul.phillips And, if you wanted to run some experiments yourself, conduct a fermentation (I remember having a beer that fermented in the 80s back like 6 years ago) at a notably higher than normal temperature, and have a control at room temperature. Taste the two. You'll learn to identify the weird off flavors they're referring to *really* quickly! At least in your case you could call it science, unlike my screwup ;)
I just put my first cider together today. I was given a nice chunk of honeycomb full of honey, not enough for a mead so I thought I'd make a cider, added a small amount of cherries, cinnamon and lots of sugar, we'll see how things go. :-)
Have you guys made a pear cyser or melomel?
What i have found is instead of sucking the siphon tube, blow down the top of the bottle.
Still not as good as using an autosiphon. Putting your mouth on anything to do with a brew is a bad idea.
Some of the sugar in pears is not fermentable. Hence, it will always be a little sugary when done.
I need some help please with a lingonberry mead that won't ferment. I have specifics if you have the time to help me?? Thanks
Sure.
@@CitySteadingBrews Thank you so much. Lingonberry mead:
Mixed 5/10
1 Gallon
800 mL of lingonberry concentrate (39.68 pts)
2.44 lbs honey (85.32 pts)
OG: 1.125 (targeted and measured)
shook the heck out of it
Pitched 71B (one packet)
No sign of anything happening
5/17, pitched half packet more yeast
5/22 still no bubbles
Ambient temp indoors 66-70 F
Thanks!
what is the calculate sweetener to liquid did you use here to get the honey measurement?
I'm sorry, I don't understand your question...
@@CitySteadingBrews sorry i was looking for the calculation you mentioned about adding the honey to that amount of liquid.
Nice video. Love your stuff! My understanding is that the normal amount of sugar required for bottle carbonation adds about 3 gravity points. If the brew already is 10 points above dry, aren’t you risking bottle bombs here? I know you mentioned the 10 points may be “unfermentable” but that seems less likely than the brew being stalled. Please explain and stay safe.
♥☺♥
I am new to home brewing and I am watching your videos for advice. I watched a video where you did the first fermentation. You shook the brew to "Oxigenate" the liquid. you left a space at the top of the jar. when you racked the brew into a clean jar after a few days, in this case you almost filled the jar, In this video - "Finishing and Bottling the Pear Cider"-. there was a "big" space at the top of the jar. WHY?
1 gallon Tabasco bottles are about that size
One jazz hand and no graphic or brass band for TRBOS, feel short changed.
I’ve been making apple cider and it is fermenting but there is no lease at the bottom. Is that normal
did you use store bought clear juice?
Ya just regular apple juice. There is bubbles coming up the sides just like before so it is fermenting
@@micahr6313 makes sense. Not a lot of solids in your juice. You'll probably end up getting a thin layer at the bottom from the yeast but not thick like shown in this video
Thanks
Yall call 5 to 7% low but heck that's just as strong and stronger than alot of beer and alot of cheaper wines..
Alot of states you can only buy the low abv stuff at grocery stores etc where you can get beer but not alcohol
Low relative to wines and meads :)
I think you guys just need a bigger container for testing the APV, especially now you guys are doing drier brews
We got a new method for extraction of the sample :)
I use a kerosene pump, kerosene as never been in it,bought it new
Same idea, but it may not be food grade is all.
Use APPLE BASE and have fun: Apple + Strawberry, Apple + Blueberry, Apple + Dried Fruits (Apricot, Prune, Fig, Date), Apple + Hibiscus, Apple + Pear, Apple + Raisin, Apple + Pineapple, Apple + Cranberry, Apple + Cranberry + Pineapple, [ADD: Citrus Peels, Citrus Juices, Ginger, Cinnamon, Clove, Cinnamon Stick, All Spice, Bay Leaf, .... ]
Yup. Or pear base. Really anything works.
Tennessee credit card...I actually use a K1 pump
"FSPOV"?..."FPOV"? Fancy-Schmancy is one word or two? Just for future abbreviation references.