How to Make Homemade Blueberry Wine with WHOLE Fruit
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- Опубликовано: 30 сен 2024
- How to Make an Easy Blueberry Wine from whole fruit. We used WILD Blueberries, and made a really amazing homemade blueberry wine.
Ingredients:
5 lbs (2.267 kg) Frozen Wild Blueberries
3/4 gal (2.839 liters) Water
1 Black Tea Bag Steeped in Water for 5 minutes
2 lbs (.9 kg) Sugar
10 g Fermaid O: amzn.to/3SVuvI5
1 packet Red Star Premier Blanc Yeast: amzn.to/3QAjlXR
Additions:
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I’ve have used frozen water bottles. Like using ice but ya don’t add water and the can be sanitized and they’re cheap I really enjoy y’all great videos thanks for all ya do
I usually try to reserve half a gallons space to add chilled water
You dilute it?
@@CitySteadingBrews no i believe they mean they freeze water bottles, put those into the pot letting them cool down the wort without diluting it and taking out the bottles once melted allowing for refreezing
I refrigerate my yeast and I found a packet of yeast (unopened) from 2007 - Safale S-04. I rehydrated with Fermaid Evolution per instructions (except I waited until the temperature of the initial evolution hydration mix dropped to about 95 DegF) including a bit of boiled wort from a Brown Ale - unhopped. I pitched it into the Brown ale wort and it took off vigorously - pitched at about 10PM and it was perking away at 7 A.M. the next morning. I had fresh yeast available to pitch just in case it did not work but it would have been Safale US-05. I was really surprised and pleased. I just put it into secondary after 6 days to let it settle and finish for kegging in about a week. O.G. a bit high at 1.070 and racked to secondary at 1.021 - final expected to be ~1.011 at kegging. I also used Willamette hops from 2009 that were nitrogen vacuum sealed and kept in the freezer. It is an experiment. I sensed no off odors at secondary racking.
I just want to thanks you two for making such quality and fun videos! I got into making meads and wines because of you and it is a fulltime hobby of mine now. speaking of odd gravities, I recently just finished a Mango Pineapple agave mead/wine? and it was the best thing I have ever tasted (literal liquid gold!) the final grav reading was .984. if you want to reenact it for a video I can offer the recipe. Again major shout out for the two of you, thank you so much! ❤
I don't know if they want the recipe, but I sure do! Can you put it here? I would be grateful.
Feel free to write out the recipe.
@@nicholaslozuk4788 the recipe is made for a 1 gal carboy
36oz of agave in the raw blue agave nectar
32oz Lakewood organic pineapple juice
32oz Lakewood organic mango blend
12oz of black tea
2 tsp of fermaid o
1 packet of ec 1118 yeast
I also used 12oz of hot water with bentonite clay in primary fermentation for clarity. This step isn’t necessary so you can either add more pineapple juice or water to fill the rest of your carboy up to reach a desired gravity. My initial gravity was a 1.111 and final gravity at 0.984. I back sweetened with the agave nectar.
An odd note: I’ve never seen a colony of yeast ferment mostly at the top of the wine really weird looking but I’ve made the wine twice and it’s done it both times and came out fine.
Omg, I literally made this yesterday!! Exactly like this with sugar, heating up the blueberries in just enough water and everything. The only thing I did differently was adding pectic enzyme. Not so much for post-fermentation clearing but for extracting as much of that color and all the blueberry goodness as possible. Today it's going like crazy, bubbling so fast you literally can't count the bubbles...it's like 3 bubles a second or something nuts like that, but don't care 'cause I do the primary in a bucket.
Hope it turns out this good! 🤞
Think it will because the key to it in a wine is lots and lots of berries. Just as you did. I added a similar amount - 2.4kg. And 2L of cold blueberry juice out of fridge - that's also one way of cooling it off faster for sure.
Anyhow, this was my last brewing until some time in the spring because I'm completely out of space after the grape season.
Great video!! Cheers!
it was actually dry!, my strong wine and beer was dry, like super dry😅, but tastet fantastic, going to sweeten the wine a bit, but i need HELP my mead has been stalled im pretty sure, my mead started at 1050, and when i checked it today nearly 2 weeks later it was just 1040, is it stalled or what?, i added some yeast nutriens, and degased it, but any thougths?
Hey guys. I am so so happy you guys made this. You made it almost exactly the way I make my blueberry wine. It tastes amazing when young and dry and even better with some age reminiscent of Syrah/shiraz wine.
I have a blueberry wine I started 6ish weeks ago - it also went to 0.986 I used 71b. It was great to see your end of ferment tasting reactions - matched my experience exactly. That complex "expensive" mature red wine profile took me by surprise too.
Even on camera, you seemed to be able to see the deep, rich color of the wine, I agree, it was amazing to see their reactions too. It is so amazing, that even the most basic of things, turns out much better than expected. I am still learning the K. I. S. S. ("Keep it Simple Stupid") Method to doing things, and all will be better than I hoped or expected.
Hello, here's an idea to improve the sealing of the lid on the 'Little Big Mouth Bubbler'. Cut a ring out of a thin silicone baking sheet & install it in the lid in place of the foam gasket. As always, enjoyed the video! Cheers!
Fwiw, pen ph meters have to be stored in a buffering solution or their tips will degrade and fail to read properly. You can check them with a calibrated solution, but you should still store them wet, not dry.
I did read that somewhere.
Should I dump my mead!!! Accidentally pasteurised my 1 day old mead which was fermenting amazingly!!! In the cold UK I was using a heat pad wrapped around the Demi John set to 70f but got home from work and it was steaming through the airlock at 130f!!! 1110 OG to 1090 in 1 day but feel I have killed my brew!!! If you guys have any advice, most appreciated, have loved the channel since the beginning of COVID when I started home brewing. Thanks Brian and Derica😢 Paul.
Add new yeast. Should be fine.
Would the term "Smack your Sack" be a bit too far when removing your fruit out of its packaging? may not ALWAYS apply, but seemed to be a fitting turn of phrase.
Yeah a bit much, lol.
You need to increase the surface ratio to cool faster. So casserole dishes or something flat. Less liquid with a wide flat top will cool down way faster.
Maybe, just maybe, I could coin a new term to shut up the wine/not wine argument. How about starting to call it "Frine" for FRuit wINE?
Lol. Frine. Love it.
(On the '...too much for the fermenter'. Harkin back to the movie 'Christmas Vacation', Derica... ) "Him's scared!" 🤣
i have my blueberry wine put together and it is bubbling asway. should I worry about the fruit cap. Im really tempted to give it an oh so gentle stir.
Keep the fruit wet for sure!
You guys could ice bath the pot before you transfer it to the fermenter
I know when I made my blueberry mead a bit back it was REALLY well received at a camping trip. People were asking me for the recipe.
Glad this came out awesome though! 💚
Maybe an answer to your question your Brew bag and your stainless steel dice that you keep in the freezer to cool off your
Thanks but not sure there's enough mads to really do it :)
Question I've made a watermelon wine 13% but it still tastes like old rotten watermelon or will that get better thank you
Watermelon is difficult because it spoils quickly. I believe yours spoiled before fermentation finished.
No pectic enzymes? Or campden? Just curious why?
Didn't need them. Camden tabs are just for killing off microbes. We did that by heating the fruit. Pectic enzyme is good for clearing... it cleared.
Very similar to my favorite brew I’ve ever made! The blueberries work so well to get that quality red wine aspect and it also goes great with some wildflower or blackberry honey to add more complexity. I aged mine in a 3rd rack conditioning vessel for a year before bottling and it got even smoother.
Everytime I eat noodles now I Thwak that packet lol.
I only drink 3 to 4 beers a month these days so I've drilled a hole in juice bottle lid for my airlock as I don't drink enough to justify a full batch
Hi from Australia
YES! I always wanted to go to a WINE CONCERT!!!!!! Play on!!!!!!!!😂 Hello from Daytona Beach!!!!!
use Turbos as your sink to cool down the brew
What would happen is you mixed different types yeasts?
Like if you have left over yeast over two or more but not enough in one for a whole batch.
One of two things... they band together snd mutate into something different for good or worse or... declare war on each other and one may survive to ferment.
@@CitySteadingBrews I just imaged a yeast war in my head The epic battle for the brew.
You guys should make a "our top 5 brews ever" video. I would very much appreciate watching that, and trying out the recipes! I'm trying your blueberry wine recipe now. Your grocery mead and cider recipes have been a real hit here.
Yeah we are due for another. We did one a few years ago :)
I LOVE TRYING TO REPRODUCE YOUR WINE'S, THE MEXICAN SANGRIA TURNED OUT A SOLID 10 MY FRIENDS AND FAMILY LOVED IT. THANK YOU 👍
Hey guys, this is a bit above my current brewing pay grated, but it seems easy enough. For me I’ll get all the basics down and move on to this. I’m still confident I could make it but I’ll choose a slow walk first to really understand the principles. Thanks for taking the time to do these videos. They are amazing. Cheers guys 🇦🇺
Yes it’s is simple to make wine but takes practice to make good wine. I’m just glad I never learned how easy it was when I was at the University. 😂
I just commented on your raisin wine video a hour ago and mentioned i was going to make your mead first...... not now, this sounds absolutely amazing and headed for frozen blueberries in the morning !
Love your videos but i am spending too much time watching these instead of running my custom woodworking business !
😂
Lol
pH is a rating of the concentration of hydrogen (H!) ions.
Lower temps mean a more condense solution, which means more hydrogen measured.
So higher pH at lower temps. But not by all that much in this scenario... maybe 0.2 for a difference of 10C ?🤔
You're in the best position to tell us 😄
just found your channel and I love it...thank you for sharing! My son and I are into our first honey mead brew and in researching how to rack and bottle I found your vids. This blueberry wine looks so good!! Next on our list. You two have great chemistry 🎥
Good luck!!
You can make an ice wand using a tube and fill it with ice and put it in the freezer. I think you can buy them online but I made mine with a plastic tube I had. I suppose you could take an ice pack, like that you put in a cooler and put it in a ziplock bag can plop it in the mix and stir it around a bit too. Just as effective.
Love your vids have 6 1 gallon Carboys working away both mead and wine all due to your vids Also have made 3 gallons of your Holiday mead with dates etc. Trouble is I cannot stop drinking it lol as is
Wort chiller will help with cooling, but that’s the copper tubing you mentioned immediately after I started this comment.
Maybe reusable ice packs in your sink? Or heat with a smaller volume and add cooler water at the end?
Not a brewer but could you cool it down ( during this first phase) by using i couple of towels and ice packs. Maybe idk like I've mentioned i don't have a clue about brewing
Cooling. 5 gallon bucket, ice, salt. There's a chemical reaction with the ice and salt that creates a super cooling that will chill in about 5-10 minutes.
Cooling something down in a mildl cheap way?
Soaking a rag in cold water (could throw ice cubes in it or throw it in the freezer for a bit) and wrapping around your fermenter.
At 160 for a minute or two you do lose much water to vapor using just enough water to cover the berries and add the rest to the fridge to cool. Once you get down to 120 to 130 dump the rest of the water in.
"just the tip" made my whole day! 🤣🤣🤣
Yes, heat does affect pH but not significantly enough for it to matter in this context. I remember temperature-correcting pH readings when doing experiments in college (during my BS in Chemistry)
If I remember correctly there is a equation to figure out ph levels vs temperatures.
Watch every episode, and a FL native.
I'm a newbie, but think I have a stuck fermentation. Am I on the right track?
• 3 lbs frozen blueberries
• 3 lbs white sugar
• 1 gallon spring water will use slightly less
• ½ teaspoon acid blend
• ½ teaspoon pectic enzyme
• 1 teaspoon yeast nutrient
• ¼ teaspoon wine tannin
• 1 packet Red Star “Pasteur Red” yeast
10/22/23 O.G. = 1.104
10/30/23 S.G. = 1.067
Added 1tsp yeast nutrient
11/04/23 S.G. = 1.053
11/11/23 Added bentonite
11/26/23 S.G. = 1.030
11/26/23 Added 1/2 packet Red Star Permier Cuvee
More nutrient won't fix a stall just fyi. Seems like you're on the right track. I have no knowledge of that yeast though.
Put your pot into a large bowl or larger pot filled with ice water. Or hold back some of your water, and add as ice cubes later. grams of ice=milliliters of water. Metric > whatever we use
Cant wait for the 1year bottle 😂
I've actually lost a few airlocks to them getting blown off from over active brews.
To COOL on the cheap;
If you don't want a plate chiller, or a copper wort chiller.
The only other thing i can think of is an ice bath in an igloo water cooler (get the big one it can also be ised as a mashtun.
pH should not be effected by temperature. Wine is a process and an ABV range, not grapes.
Well, I hope I am observing things in the correct manner.
My blueberry wine, at nine days, appears to be reading at .992!
I wish I could post a couple pics here to show what I am talking about. But I did take the pics. I used approximately 5.5 lbs of wild blueberries. 16oz of white sugar. 1 packet of boiled yeast. 1 packet of lalvin 71b. Unfortunately I couldn’t get a 1st reading because I couldn’t get past the berries being sucked up into my baster. I used a carboy. So I can only make assumptions about my O.G.
It's totally plausible to be 0.992. Probably something like 7ish abv.
I use a bigger pan than my jar. Drop it in and pack ice water around. It will lower temp quick
Great videos!!! I just finished my fermentation stage and into conditioning. Only got 10.24% ABV but I tried Brown sugar instead of regular white sugar to see if I can get some of the molasses flavor to it. Used the black tea as well, so far has lots of flavor. Just wondering if you have tried Brown sugar before? Thanks for all the great videos.
We have used it as a flavoring but not fermented.
Hi! Thanks to this video I started this recipe. I have one question if you do not do any back sweetening do you have to pasteurize or after the third week can you just bottle it if you DON’T back sweeten it.
If your brew goes dry and you don't sweeten you don't have to pasteurize. I would leave it a while longer before bottling though to allow sediment to fall out.
just an idea on cooling it off. make your own ice cubes with your purified water and drop one cube in and srir. Before you add the extra water. can be quick and easy.
A beer worth chiller will get the job done or get some plastic drink coolers that you can freeze then sanitize and add to the mash too cool it then remove before pitching yeast, clean and freeze for next round.
A marinade syringe works well for sampling with solid fruit.
have you guys looked into the ancient Egyptian beer recipe? Apparently, it's the oldest brewing recipe found and "scientists" were able to recreate it in our era. Id actually be very entertained to watch you guys try and make it using modern day techniques and see if you've done it right. Fingers crossed X
I would have to see it.
My best wines i ever made is Blueberrywine and the other one is lemon with elderflowerswine. :)
i've been having a lot of issues with my yeast as well. I bought 10 packets from amazon and only 3 of them were viable. Has to be this southern heat.
Only seemed like last summer was an issue for us at least.
Cooling - how about using an extra Tubos tub in you own tub or shower pan filed with ice water. A one gallon fermenter shouldnt be that heavy to lift in and out with the lid on of course.
18:45 cat spotted
I love your channel, for years I've been looking and trying to learn how to make home made wines and you've hit it on the head. AND, LOVVEE the plastic container to get it started. I haven't search, but do you have one for watermelon. The only problem was I spent 1/2 hr, could've been worse looking for permato... then to find your recipe under your video fermaid O .... lol is it actually called Fermaid 0, don't worry I've looked it up. I thought for a moment you put an O on the end for a bit of laughter.... :(((
It's Fermaid O, yes.
We haven't made anything with watermelon.
Show when its starts going crazy people should know
what did your guys' wine taste like before the oak? I just tried mine and it went from 1.12 (estimated) to .992 and tastes like pure ethanol. I say estimated OG because of the berries, but still... wow it went gangbusters way more than i thought. you said you like the flavor of yours and i know fresh made wines are mellowed yet but geez. entirely 100% ethanol? what did i do wrong? I used about 5.8 pounds of blueberries (it was a 6 pound bag and i spilled a few hehe) and i did just like you guys did. A tea bag for 6 minutes, and sugared to around 1.104 or so. I figured the sugars in the berries themselves would add a little bit more, and going by the bag was 20g. Fermented in primary for 3 weeks, racked, sat a week and racked again.
Ours was alright... not pure alcohol. Still fruity.
So after trying your vikings blood last week my wife asked if we could try your blueberry wine. So today we did thanks again from England.
Awesome!
I’m a homebrewer and I have been learning for about a year now, I’ve produced about 30 bottles. My meads always come out great young and are very drinkable after secondary fermentation and racking for clarifying before I bottle. Yet all of my meads don’t taste very good after aging 3-6 months (which is when I taste test a bottle to see how it’s progressing. Do you have any idea what’s happening???
You's saying they taste better before a few months aging? That's a bit odd. Every one? Same recipe?
Hi guys i'm using a simple method to cool down my musts, I inmerse the fermenter in water at air temperature, I do this with yogurt too, and works great.
Quick question tho. Didnt you use Pectolas Enzym like u need in berries like cherries, plums etc? Or isnt that necessary with blueberries?
It's not required. Just t might sometimes help it clear is all.
+1 for Monty Python reference! Love your videos.
It's a Country WINE. Anything made with 'other than grapes' is a Country WINE. And I make it and drink it young from wild blackberries, rose petals, blueberries, rose hips etc. Anyone who gets their knickers in a knot over your use of the word WINE needs to get a life.😂
Agreed :)
So. I made a no water Kirkland berry mix and pc frozen strawberries and blueberry juice mead.. I added more berries to it after the fermentation was complete. It’s the best thing I’ve ever made in 18 batches, no wines from the store are any good after having this mead. I can not share nor waste a single drop… it’s precious to me, mine, my own… my precious….
It’s mine after all why shouldn’t I…. lol sorry went a little bilbo there… but it’s that good.
Lol, good job.
For tannins. Could you cheap out as cheaply as it's possible to cheap out and maybe drop a couple of shelled acorns into that ferment? From personal experience I know just how much dryness those little suckers can have ......I ate acorns once (don't recommend)
Not sure I would recommend that. Maybe a cup of black tea instead.
21:20 The liquid equilivant of twack your packet should probably be Scoop your Goop 🤓🤓
Lol
Every single yeast description I hear, says, “ it’s known for it’s fruity flavor”. Ok, my real question-do you really need to pasteurize frozen fruit? Have you had frozen fruits go bad in past without pasteurizing?
Better safe than sorry.
13:44 Yes! You know how you have been saying heat influences how much carbonation comes out of the drink? Since both of these reactions are equilibrium reactions, the same counts for acidity. When you google the pH of a weak acid you will always get the pH at 20 degrees C. The pH decreases with an increase in temperature (in technical terms, more hydrogen stays bound to the acid rather than dissociate into the solution).
Correction: In technical terms, more hydrogen dissociates at higher temperature, rather than staying bound, causing a lower pH or more acidic solution
I noticed the pot you used is a "clad bottom". I use the same type of pot for beer making and have noticed that it cools faster moving the must/wort out of that pot, and then cooling it. Clad bottoms are great when cooking, but a pain trying to quickly cool the contents. Wife wants to start this one soon! Great video!
Sure, could do that.
I have an idea I want to try and kinda just want to get feelers from people. Mead, using coffee instead of tea for tannins (not that I think coffee has them, just saying what I'm switching), vanilla bean in post ferment, then fortify with a 151 rum........ Just ideas
Sure? I haven't tried that way but seems ok.
that premier blanc is hungry, i'd have to check my notes but i think I've done 18% with it with no fermaid. Also a cinnamon stick in blueberry is amazing. Tannins and oak and the blueberry skins? cinnamon and sugar 👌
Yeah it can happen.
How about ice in a sealed bag, dunked in turbos then your must...
Whiskey stones might be a good idea for cooling something but not diluting it with Water.
Hi, another question - I've just been looking into Electric Countertop Alcohol Distiller. Can you tell me if I'd put the liquid + sediment in it to produce a spirit???
Distilling is illegal without proper licensing in the US, so we don't do it.
Use a ice pack. maybe idk just speculation but sounds good haha
I like the joke about the calculator, because I am quite a bit younger than you and my teachers said this to me too.
i always toss in a few ice cubes if my brew is too hot. yes it may add a little more water but in all reality, how much water is in 2-3 ice cubes ?
I have harvested 12 pounds of blueberries last night... and still have to harvest more... so... im looking for things to make with them that i can keep doing..... and wine has been on my to do list for a very long time... this video has settled the debate i will be making my own wine for the wife and I...
Awesome!
Cool it down with whiskey stones. I'm about to start a batch.
do you ever use the yeast present in the fruits? just let it ferment on its own? Or do you always use other yeasts for consistency maybe? Sorry brand new brewer here, still trying to learn everything heh, currently started my first brew of 3 ciders with different yeasts (only difference) and I wondered, maybe I could let apples ferment on their own next time. Let me know what you think and your experience on it! thank you!!
We have used wild yeast but it's less consistent and less reliable. When it works, it's pretty awesome though:)
Hello, one question I started this one 6 days ago woke up this morning and the airlock is completely leveled out. I’m gonna take a gravity to check if it’s done. It was going strong the whole week even into last night. Woke up today nothing. I know yours went for 2 weeks just curious if it was “done” sooner and you left it for a few more days.
I checked the gravity, started at 1.102 if I add a few points to 1.108 for the extra juices like you guys did lol. Today it was at .990. I’ll wait till Wednesday and check again it might drop I doubt it though. 15.49% I’m pleased. You guys rock love the videos
drop a sanitized ziplock bag full of ice into the must to cool it. As long as the bag doesn't have a hole in it lol
Get another bucket like turbos. Fill it with ice and water and use that over the sink for an I've bath
Have you tried something like Go-Ferm Protect Evolution to regenerate your yeasts? You add it to the yeast when you hydrate them and it's supposed to make them grow stronger, I think the comparison was like making dried yeast into liquid yeast. I got some delivered on accident instead of Fermaid O and it'd be a waste to not use it.
We have never really felt a need for that. Also, they may contain DAP, which we prefer not to use.
Just making Peach wine with canned peaches Fermenting really well Any thoughts on canned fruit Tried to make it without ex. chemicals
Long as it doesn't have preservatives, it's fine.
I use a cooler, like you take camping, with cold water.
2 Options fill the sink with cold water and sit the fermenter in it works a treat or if on camera could you of add ice cubes
Hey from Sunny Australia! not sure if you will see this but hey, such is youtube comments.
I have recently gotten into home-brewing and the hobby in general. You guys resonate so well with me and i feel a surprising connection to your content. I appreciate the work you do, and I find your content less 'in your face' or 'opinionated' than the next channel, and it has really helped you stand out for me.
Keep up the great content and excited to see what else you do.
Thanks for all you do and your content really gets me excited to do more :)
Stay awesome
Of course we see comments :) Thanks so much for the kind words! Happy to help.
I know this is a couple months late, but I've started getting in the habit of putting my brew water (or at least a gallon or so) in the fridge the night/day before a brew so that it's nice and cold. That way when you add it into the hot liquids it will cool it down quite a bit more. I've even added a large amount of ice to the water just before if I know I'm going to be boiling it.
Sure, but... most times you actually want it warm, to mix honey, syrups, etc.
I have a question. I am making a strawberry wine. This is actually the 3rd time, however, this is the first time they were fresh not frozen. I just saw your video where u added the camp den tablet. I did not do this. Is this an issue and if so what can I do or did I just ruin it all?
Most likely it's fine. Just keep an eye on it.
Large plastic tub filled with water and some reusable ice packs to cool it down. Cheap, low tech, and environmentally friendly ish.
May as well use the sink :)
Just take a few otter pops or other popsicles contained in plastic to quickly cool stuff down
Method to cool fermenter before pitching yeast: put fermenter on a baking sheet, add cold water to baking sheet optionally add ice to water in baking sheet..... This should cool the glass which cools the must in the fermenter.... You can also pour water over outside of the fermenter....
Thermal shock though...
Ice stick.... A plastic stick/paddel full of water that you freeze. Restaurants use them
That's what I am thinking of.
I make a lot of triple berry and roughly macerate the berries when starting. I NEVER thought to use that little tea strainer to keeps bits out of the hydrometer. I've tried other things. But that simple little hack might be a game changer for my frustration!!!!
Happy to help!
Just out of curiosity, how many bottles do you think you have sitting right now aging? lol. I find my qty is increasing quick and I don’t make as much as you two!! lol😅
100? More maybe.