How to Make Chocolate Covered Cherry Wine at HOME
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- Опубликовано: 5 авг 2024
- Ever have one of those cordial cherries? The ones with a chocolate coating and a cherry inside floating in liquer? Yeah, we made THAT in a wine. Chocolate Covered Cherry Wine and it's fantastic. If you like chocolate, and you like cherries, and you want them in a wine? You should make this.
Ingredients:
1 gallon (3.785 L) Cherry Juice: amzn.to/48GNIU4
10 grams Fermaid O: amzn.to/3NMCDsz
1/2 teaspoon Wine Tannin: amzn.to/3RNquod
1 pkg Lalvin 71B: amzn.to/3twWdCl
Additions:
1/2 Vanilla Bean: amzn.to/48lEqwP
6 Tablespoons Crio Bru: amzn.to/3TPYbrY
1/2 teaspoon Vanilla Extract: amzn.to/3vog9b0
Back sweeten with sugar to specific gravity reading of 1.034
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If only you could see my 20 liter demijohn... it's 99.99% full. Made from 10kg lingon/wild blueberries and no water (just local pressed apples). Thanks for teaching us normies to make mead, I don't even really drink but making this stuff soooo fun
Same here. I didn't have a drink since 2010 but I still like making wine and mead but I never drink them. My friends drink it all 😂
Absolutely agree. Even if I only ever drink a quarter of each brew I make the rest goes to friends who will never turn down free alcohol. Makes gatherings fun when Im the one bringing half of the drinks
I drink it all myself and enjoy every drop. Probably have 50 bottles in my rack at this point.
watching this video makes me WANT to make it myself, i hsve no equipment! i am going to have to start getting some glassware etc......
Oooh that sounds so good ❤. Might have to try making this next.
Freaking amazing play on the coffee substitute that Brian likes. Very well done. I need to give it a shot next
I made this as a mead a couple of years ago it came out awesome
THAT"S cool about the marbles i made a mead with the a big head space and did't know what to do thanks cool
I love the chaos in this video. Absolutely relatable!
Glad you enjoyed!
This is going in my to-make list
Love you guys❤
Watching you both is like a therapy
Aww, thanks! Glad you enjoy our content.
My uncle was a beekeeper before he died and I’m so excited to begin brewing mead and wine! I have been binge watching your videos and I cannot wait to start a blueberry mead. To this day my family gets free honey from SueBee and I can get honey straight from the hive out at the farm. Free too! Thank you guys so much ❤
I made the Black cherry cyder yall did a while back and my friends loved it. So this is now on the list to make next!
Awesome! Glad you enjoyed it!
***Just racked from the cacao **** I put a BBQ pellet tube in a mesh bag and put my siphon in the tube....works great 👍 ❤🎉
FYI , Powered chocolate, like hershey or chocolate syrup works great added at the same time as you added the yeast. I learned to make wine from yeast while deployed in the Middle East ! Cheers!
This looks delicious
Love you guys.
Translation: Cheers! Very coziness!
Happy New Year, loved this idea so much I just ordered the Crio Bru and will start my batch this coming weekend. Now off to watch your Pomegranate video, best guess I'll be starting 2 gallons total !!!! Love your videos.
Happy to help!
I am making the traditional mead and in Three weeks and it is better then most of the once I've done. Thank You for your guidance with your videos.and knowledge.
There is one thing I have done with the cacao, I toasted the nibs and then I blitzed it a little bit in a chopper and then made an extract and it did really well.
I love dungeon crawl classics, your rule book makes me happy.
lovely!
made one almost exactly like this a couple months ago turned out pretty good
only one thing I wished I did different was to use lactose for back sweeting for a more creamery taste
Yup on the list.
Totally worth making! This would be #2 on our top ten if we did that list today!
I like to use a tea shache that are used to make at home tea bags. They are porous enough to filter the big stuff and keep the liquid stuffs
I made this but in conditioning I also added a pound of tart cherries to bring out the cherry flavor more. Just racked and tried this evening omg tastes like a cherry tootsie pop!!
I just made Banane wine without a bag. ^^ Yeah. I had no one. But when reced I had one and used ist toprovent the Banane to get in the autosyphone in first place. Worked realy good.
I use that filter all the time to great affect but I don't use it solely. I would suggest staged filtering, meaning the cheesecloth AND the filter because the filter WILL catch much smaller particles than the cheesecloth but the cheese cloth will do the bulk of the work. It's like a charcoal filter for water, there are different layers of filters like rocks to sand to charcoal so that the charcoal doesn't get clogged with the big stuff.
Fair enough.
Hey guys, this looks epic! I already had some dark cherry juice, I went to get some more and a really nice dark powdered chocolate that I’ve used a lot. This sounds so delicious. I’m going to have to swap around my next brew to this. I’ve already got six on the go. Really cool video and looks pretty easy to make. Cheers guys 🇦🇺
I just finished up something similar recently, chocolate covered cherry and pomegranate mead semi-sweet. Wish I made a larger batch than 1 gallon. Wouldn't clear so I used SuperKleer and it was crystal clear in about a day
Whenever I make my cherry mead I always backsweeten to taste and end up hitting a gravity of somewhere around 1.030-1.040.
I think it's to hit a balance with the tartness of the cherry.
Great recipe! I'm gonna have to try the Creo brew.
This is an excellen wine to make for next years festive season. The methaglyn went down a treat the past few years so it's time for something different! Sticking to chocolate though as coffee is not my thing. Creobrew, a hunting we will go. Great video as always!
There's no coffee in it. We linked the Crio Bru though.
Now that's right up my alley😁, I get comments All the time about adding sugar or sweetener to my wine and ciders. I like a sweet drink,even chocolate, most people enjoy the bitter, dark chocolate taste but I just can't seem to enjoy it.
Sweet Chocolate cherry vanilla wine, sounds great to me 👍👍❤️
I just had a flashback when you did the taste of it. I remembered when you used to do the short zip and then de long zip to acclimate the throat XD. Good days.
You can use a gold metal coffee filter for drip coffee makers to strain the Crio bru. Paper filters will get clogged.
Hey Brian and Derica! So I adapted this recipe to a mead, using 1.5lb local wildflower honey. OG of 1.120 with 71B. In 8 days, it BLEW through fermentation and is currently sitting at 1.008. I did jump the gun and rack it to get it off the boatload of lees because I wanted to add some frozen/pitted cherries, and the crio bru (I opted for their Uber Dark Spanish Roast) for conditioning. I'll be checking it next week, and I can't wait!
Two of my trinity of additions for a brew, I use chocolate and/or cherries to at least a limited amount in almost everything I make for flavor. Here are a few of my personal takeaways.
* Cherry concentrate is often easier to work with, with a near honey SG (1.330 ~ 1.350) and pH (3.2 ~ 3.8). It is about 8x cherry juice so price isn't much different.
* If the cherry gets lost I have found the best way to bring it back is to add some dried cherries during secondary. ~4 oz per gallon for a week is all you need.
* Be careful of the temperature when working with chocolate other than cocoa nibs (and Crio Bru). It starts to melt at ~86 F and then is almost impossible to get out.
For anyone wondering, the third part of the trinity is pineapple juice. However it is a fermentation aid and accelerator rather than a flavor adder. I often use the 6 oz Dole pineapple cans, since they are easy to store and one is just about the right amount. Any brews I have made which run into fermentation issues, I add a can the next time I make them. The fermentation with just that little amount of pineapple is surprisingly robust and fast, with no noticeable flavor change.
Thanks for the pineapple juice tip. I've got some up high in a cupboard, just waiting for a reason to be used.
i did almost this, as a mead, the honey made it feel so silky in the mouth, sweetened with maraschino cherry juice that really rounded out the cherry flavor, the vanilla bean made the chocolate more creamy, it was decadent. Dangerously delicious.
Sounds awesome!
oh man getting my fixs today
You can always pitch your yeast and nutrient in the juice itself so you’re not adding water and diluting your brew
❤ I'm addicted to this wine and haven't tasted it yet. Started 2 gallons yesterday because....chocolate and dark cherry, duh🤷.
Thanks so much...signed (NOT THAT) Karen 😂
Lol, you are welcome.
I've noticed that Kndusen's makes lees mountains and lava lamps so this is some seriously relatable content.
Hmm?
I just racked a mead with loads of grape juice, it turned out great, I can't wait to taste but going to let this brew sit unlike what I normally do and dive in. Have a spiced brew going as well, have you had issues with spiced meads trying to stall out? Mine dropped only a couple points over a 2 week period room kept roughly 72 farenheit, ec1118, some fermaid-o.
Just not sure where it went wrong most ec1118 have taken off fairly well, oh well, happy new year and stuff!! Love your work
Many spices have antibiotic properties!
@@CitySteadingBrews Thanks much, so basically I have a spiced drink that is not going to ferment much further than where it's at already? Or will it just struggle to do much more and be very slow?
I just discovered you guys and you are great ! The one thing you always warn about is to be careful of the explosive possibilities of improperly mixed libations . I think it would fascinating to see you mix one up fully expecting an eruption . Even set up a GoPro camera or some kind of recording device so we'd all get a thrill to go with the warnings .
While I appreciate your enthusiasm... we really do not want to promote any idea that can be dangerous.
I made a Cherry Chocolate Mead late last year and it was DELICIOUS, however, I lost a lot of the chocolate flavour at the end. Used a 80% Dark Chocolate and it just didn't impart the flavour enough. Will have to try and get some of the Crio Bru and see how well that takes - Always learning 🤩
Good idea on the Crio Bru! I’ll give that a try.
Crio Bru has been amazing for chocolate flavor.
Made this wine… Came out very good!
How did you strain the cacao? Mine is ready to be racked and I'm trying to decide what the best method is.
We didn't. Just rack it.
I sent you some stuff from Amazon. Two items which shipped separately. No need to use them together, but you can if you like.
Chocolate cherry wine is my F A V O R I T E !!!!!! So yummilicious! Reminds me to go make some.
P.S. The cider/graf that I made did not carbonate. So sad.
P.P.S. I forgot to mark the Amazon shipment as "gift," so ignore the receipt. Sorry!
LOL, thanks Julie!
Brian looked really peeved over the "sock" ! 😂
Just made my first batch of grocery store mead! Can't wait to try it. I've got a bunch of maraschino cherry syrup I would like to make something with, any ideas??
ruclips.net/video/Z64O9JaepsA/видео.htmlsi=3CdBWdmRpqDlk4IO
I have consistently had my white wines Oxygenate (turn browner) on me if I do not keep the head space to a minimum. Last year my Home brew shop suggested adding a commercial wine of a similar style flavor to reduce the headspace and That worked wonderful.
I learned my lesson back fill with a commercial wine or use a small er vessel and allow for higher waste.
My red's incorporate the Oxygenation into the flavor much better and is less obvious. Now that I have a better idea of what I am looking for I can find it though so Changes are coming this year to me reds also.
I've noticed that white grape juice always has potassium metabisulfite added to it. I'm pretty sure that's to protect the color. Amazingly, it will still ferment, but not all the way dry.
Grocery Outlet has Smart Juice 100% Black Cherry Juice for $4.99 per 32 FL. OZ. and C&H 4LB bag of sugar for $2.99. I am going to try this recipe after I bottle my Imperial Stout and Skeeter Pee.
black cherry is what goes into 99.99999% of my brews (its that good!) and while I use a different juice for mine (Premier Research Labs Cherry Elixade from amazon) almost every single brew I make ends up at 1.012
Pros and cons of homebrew UK ; Pro - temperature is usually below 60 F so yeast doesn’t need refrigerated delivery. Con - you have to turn the house heating up to get your brew to ferment.😏😏
Hi! Wanting to take the idea of this and make a cherry ripe wine (choc cherry and coconut). Would you reccomend waiting till racking to add crio bru, or do you think I'd be fine to add it from the start? Thanks! Love your videos, have several interesting concoctions going thanks to you guys haha.
Crio bru does best after fermentation.
Just to be clear about the difference between cacao nibs and Crio bru; Crio bru is roasted cacao nibs. Just like ground roasted coffee beans, that's what Crio bru is, but cacao instead of coffee.
And, it can be roasted to different levels. Nearly burnt espresso and light roast double chocolate.
Got my cherry juice yesterday and my crio brew came today. I'm going to do 6 bottles in my little big mouth bubbler to hopefully get 1 gallon
6 bottles?
@@CitySteadingBrews of the cherry juice
@scottreinke5761 ahh gotcha. You had to get smaller bottles?
The minute you said black cherry juice I knew exactly what was going to happen. I ferment black cherry juice regularly. I can assure you your brew didn't stall and 71B (the BEAST) did it's job admirably. The answer is non-sugar carbohydrates. If you examine the nutrition label on that black cherry juice you'll see that total carbohydrate is 44g per serving but total sugars is 33g per serving. The non-sugar carbohydrates contribute to the gravity but are not fermentable and not sweet.
If you divide 33/44 you get 0.75. You measured an initial SG of 1.082 for 82 points of initial gravity. But... only 75% of those points are fermentable sugars. If you multiply 82 times 0.75 you get 61.5. That's the level of fermentable sugars in that juice. Your FG was 1.012 so it fermented 60 points of gravity. Within the bounds of measurement error and varying carbohydrate molecular weight, your brew went dry. This is also why you were surprised when the post sweetened gravity measured much higher than your guess (1.034 vs 1.026). It was those 12 points of carbohydrate rearing their ugly heads. Your guess was not off by 8 points (34-26=8) but only by 4 points (34-12-26=-4).
If you look at most clear apple juice, the total carbohydrate number is much closer to the total sugars. Often they are the same. This is why apple ciders have a tendency to finish a little below 1.000 (at least mine do). I went back and checked my records for the 8 black cherry ferments I've done in the last year and the math above hold for all of them.
That's my story and I'm sticking to it. Cheers! 🍒🍒
I just checked my notes, and I see that my cherry wines have gone to 1.002 and 1.006. But it's always tart cherry juice; that must make a difference. Your thoughts?
@@julietardos5044 I make a "Double Black Cherry Cider" that is half apple juice and half black cherry juice. In the last year those have stopped at 1.005, 1,006, 1.006, and 1.004. The first three were made with Knudsens' and the fourth was a "generic" black cherry juice. I did do one version of this with Langers "All Tart Cherry" juice. It finished at 1.008 and I see by the nutrition label that it's 25 sugars verses 35 total carbohydrate (so 0.71). So the math above still kind of holds. All of these ciders were made with Red Star Premier Classique yeast. All carbonated well.
Overall I'm thinking that the different juices probably have differing total carbohydrate verses total sugars levels. I now take a look at the nutrition labels whenever I'm using bottled juice and note these numbers in my brew log.
I think the real lesson here is that there is more than just sugar that affects specific gravity and sometimes you can get a feel for what to expect from the published nutrition labels. These days I spend more time looking at the overall behavior of the fermentation and less time fretting over a few points of gravity when everything else tells me it's done. I still respect a real stall, but I always consider other possible explanations as well. YMMV. 🙂
@@mattrenaud7573 Thanks. I'll take a look at the carbs vs sugar on the label as you suggest.
Great videos, I’m new to brewing and I’m learning a lot from your channel. One question I have is how long did you leave it in the 3 liter carboy with the airlock before bottling it? Should it age in the carboy or bottles?
We tend to leave it in the carboy for a few months then bottle.
Just bought everything I needed for this one and your pineapple habanero mead! Thanks for putting the time into this channel to make really great quality and informative videos:)
Started mine tonight, with the only change being I used 5 jars instead of 4 due to the loss you had and I adjusted the tannin and fermaid o. One difference is my juice only came out to 1.064. Checked with two different hydrometers after it was so far off from yours. I may go back in a day or two and add 2/3 lb of sugar to bring it up to 1.085.
Adding more juice will drastically change og.
But you added no sugar, only juice. Adding more juice should have no effect on the og. Just think since it is only juice, that your juice harvest had more sugar than the cherries for my juice harvest.
@genehudson9000 you are right. Not sure what our og was tbh.
@@CitySteadingBrews 1.082 Just surprised there was so much difference in a product.
It happens. It's not that much tbh.
Now THERE’S the City Steading Brews I know and love! Love, love, love your videos! Now….. Wheres that “Mint Wine” video? 😈
We can work on that.
@@CitySteadingBrews I'd love to see that. I've been toying with the idea of making a Lemon-Mint Kilju to enjoy on a hot summer day.
I made a Mint Wine with fresh leaves a few years ago and it's still my absolute favorite! Young still had the minty tingle, but it aged out. I would LOVE to see the City Steading take! ❤️
With the marble trick to reduce head space, do you have a similar suggestion for a jug style carboy?
Same just no bag and add VERY carefully!
I made a nice fortified cherry/chocolate drink over Christmas with BARMAN IL DOGE Chocolate Syrup. 1.5l Cherry wine, 70cl Brandy and Il Doge to taste Mmmm :)
Terry's Chocolate Orange port. Fortified with contreau.
Sure? What do you mean, lol.
OMG, that sounds so good.
So I haven't ever had strawberry wine so I don't know how the flavor profile is, but I've been wondering for a while what your opinion of the idea of a chocolate strawberry wine is
We haven't made one but it sounds nice.
Oh nice! I have made a few versions of cherry wine (and I use the same stuff you did, GOOD juice.)
So my first try I only. used one bottle of juice, 4 cups sugar, one brewed tea bag in a coffee pot of water and topped off the jug with plain water. Came out great.
Next version was the same only I added several tablespoons of hershey’s cocoa powder. Didn’t come out real chocolaty but did have a hint of chocolate with cherry.
My next version, one jug juice, tea bag again, 3 cups sugar 1 lb honey. AND I added 3 jalepeno peppers crushed up. WOW that one came out great, is now one of my favs.
Got a brew as we speak going now only didn’t have honey so used 5 cups sugar.
What I never tried so far is actually filling the gal jug with just all cherry juice and. no sugar.
Next round.
So what is the difference between the cocoa stuff you are using here and cocoa powder?
I actually have a pure chocolate wine going but was told that one is best after it ages 2 years. So got a long wait.
BTW.... What's the story with the star trek doll on the shelf behind you folks?????
Crio bru will give a lot more chocolate flavor than cocoa powder. Cocoa will just fall to the bottom, crio bru will extract.
Story? Dunno that there's a story other than it's a collector's item.
@@CitySteadingBrews Thanks, I may have to get some and try. Cheers.
I've been working on a Chocolate Cherry apple wine, but like at the beginning I'm worried about the dryness overpowering and losing the cherry too, which is always a common problem with co-fermenting
You can always sweeten.
Just curious what the difference would be if you put the chocolate in during initial fermentation? Is it important to do it in secondary? Thank you so much. You two are amazing we always talk about your channel and refer to you as our mentors.
During primary fermentation the degassing is a bit aggressive and you might loose a bit of any flavor you’re trying to impart imo. Brian likes to add things into primary so less attention is needed and that works for him so it might work for you. Just my opinion and to each their own
Crio bru has a lot of fat. It can spoil easily. Added to alcohol, it's much less likely to spoil.
That makes sense! Thank you!
IF you were to fortify this recipe, what spirit would you use? Perhaps a bit of maraschino liqueur to bring it up to 12ish%, prior to back sweetening (to taste) since it already has some simple syrup in it? Enjoying learning from your content. Currently brewing my first batch of a simple mead and a pyment 🤞🏾. Cheers!
Honestly I wouldn't fortify it. That would change the flavor profile. This was amazing as it is!
In place of the wine tannin using raisins or black tea how much would be the equivalent of the wine tannins you used
Raisins wouldn't be a good substitute. A strong cup of black tea would work though.
Every video that I watch of yours I will request a batch of …..”Steve” 🙏🏻😂
We are actually working on something.
@@CitySteadingBrews I am tearing up with happiness 🥹
@@CitySteadingBrews by the the way I just made your Merlot from the same concentrate used in your video 👍🏻
Do won't to try this wine but I'm going to use vintner cherry wine base...chocolate wine extract and wine vanilla extract..
Sure, won't be the same, but it can work.
Does it make any difference if I use a wide mouth fermenter or a carboy when fermenting.
Nope. Only if you have solid things that won't fit a narrow opening.
I luv your channel, I’m curious could I make mead with my job I’m only home 34 hrs a wk. is it possible to start learning to make mead/wine
It doesn't take much time, you should be able to I would think.
Time is good for brews most of the time. There’s very few situations where you need to rush to do something at an exact time or day. One example would maybe be removing spices or wood so they don’t over extract. Even then there’s a fair bit of flexibility. The difference of a day or two is not much compared to a week or two.
Sometimes I leave brews for weeks when I’m too busy with other things to do a process step. (I mean not on spices or wood of course.) Results usually in a cleaner more well aged brew at bottling time.
Most of your time is spent waiting. Expect about an hour or two for making the initial brew, and less each time you work with it (adding stuff, bottling, etc), including set up and clean up.
At or around 11:55 in the video I believe you said it was two weeks after you put the Crio Bru in, also when I put my Crio Bru in it just seemed to stay on top and remain dry, I hoping it dissolves, could it be dissolved in a bit of hot water first? Just a thought!
It doesn't dissolve... but ours floated a little too.
Do you think the OG was so high because of the fibrous material in the cherry juice based on the amount of lees? The very first mead I made was your Costco mango nectar recipe and the it wasn't possible to note the OG (the hydrometer reading too high) and there was a ton of lees at the end of that primary.
.
Possibly but I don't think so. The mango was different, lol. Very thick. This was just juice.
Hello! Thank you so much for these videos. Ive recently gotten into homebrewing and youre the main if not only source of information I trust and rely on regarding these topics 🫡🙏🏻
If I may, i have a question regarding what was touched upon about fermentation and alcohol and
flavor levels.
If i rack the brew under airlock in a not-perfectly-airtight-lid-because-of-lowish-quality-build glass container 😂 should the levels of alcohol and flavor that escape through the airlock and flimsy lid be something to worry about? (Im still out of a hydrometer so I can’t check if fermentation is done, and theres nowhere to get it on the tiny island I live in. Should arrive in the mail in a week or two though) Will the gas exchange let any significant amount of flavor and alcohol out of my brew? If so, what should I do?
Thank you both immensely for all your help and kindness on your platform 🙏🏻
There is for all intents and purposes no loss that way.
@@CitySteadingBrews thanks so much for replying! Much clearer now.
Hey. Love your videos. Why not put the chocolate in from the start? Trying to gather all the knowledge I can, before I start myself. In relation to avoiding air in the last period of fermentation, have you tried putting it in a vacuum?
Crio Bru has fats that can spoil. If put into an alcoholic beverage, it's less likely.
There is no reason to use a vacuum. We've never had issues with oxidation, it's just something to be aware of.
@@CitySteadingBrews Thx for the fast and complete answer. 🙂 And keep the good work going. 👍
If I only had cacao nibs and didn't want to buy crio bru, would that offer a similar taste? If so, how much cocao nibs do you think would work?
Not really. Nibs don't seem to work anywhere near as well.
Instead o the marbles how would ceramic beads also used for blind baking pies work?
Ceramic might have glazes or be too porous.
Brian and Derica, hoping you can help me troubleshoot my brew! In the middle of making this brew, I wasn’t paying attention and let the crio brew sit on the wine for 13 days instead of 7 and it’s soooooo Chocolate forward I can’t even taste the cherry flavors anymore 😢. Any thoughts on how to fix it or is it stuck being a chocolate wine now?
Add more cherry? Maybe fresh frozen cherries would help.
I'm going to Pauly Shore this, "Squeeze the juice! Ahau ahau ahau!"
Can’t believe my luck! Walked into my local grocery store and they had 4 bottles of this exact juice on clearance for $3!
Now, did the video mention that chocolate nibs could be used? Any input on how much and do I shave them, or grind them?
We did not use nibs.
CSB Learning lesson: It's always a good idea to use a mesh bag so "you don't lose your marbles!" This brew sounds amazing! Going to have to get the Crio Bru.
So true!
Not sure if you said… did you pasteurize with the Sous Vide with the whole 3 liter vessel in the warming water?
Yes.
I just racked some cherry wine, I guess I need to add chocolate to some of it...
It could make it awesome!
😢man this is the most I ever hoped I could try it through the screen! Question, did you pasteurize with the air lock? Not afraid of losing alcohol?
There's a link to the video in the description box.
We do pasteurize with the airlocks on now. There's no alcohol loss.
Bry's superhero name: The Pasturizer
Heh.
I make mead and have learned that a slow fermentation was due to a high ph.
Not always but it can be a factor. Many things can affect the rate of fermentation.
Would this benefit from aging like a wine or drank fresh? Have been watching many of your videos to refresh my memory as I get back into brewing.. Thanks for all the hard work you two do
We won't know for a year :)
@@CitySteadingBrews True, fair enough. Thank you
While i agree with csb, here and think they won't know for a year..........
It is a "wine" so chances are it'll be better. But.... iirc they didn't add any extra sugar. And it is lower in abv (9ish, i think they said), so is it really a wine? Well, you'll have to watch their video on what makes things the things they are to find that out
@Deedledo wine can be 9%. Seen a few commercial ones that low.
I think you should do 3 sip tests. Warm, room temp & chilled
We used to but it got to be too long.
@@CitySteadingBrews You could speed run it. Like no it's horrible warm, room temp more flavour notes, chilled more refreshing but too easy to drink. I think on hot days fruity mead's are always better chilled. Basic mead at room temp, ciders I like warm in winter.
Hmm i don't know if you guys made a video about this, but I can't find it. I am wondering about early signs of oxidation after moving to a secondary carboy. I have this stupid pump and there were some bubbles and I have a very bad feeling about my second ever mead (first gone bad also due to some impatience issues)
There are no early signs. Over time the flavor will go off like a sherry or it will turn to vinegar. Takes a while for either.
@@CitySteadingBrews thank you 😊
Think I'm going to try this but I'm going to fortify it😂😂
Apparently Florida doesn't have many people with the Scandinavian last name of Knudsen (or Knutson or other variants) like here in Minnesota. Knudsen is properly pronounced kah-NOOD-sen, not NUD-son. I know it looks like the K should be silent like in "knife." But just like Jacobson comes from "son of Jacob," Knudsen comes from "son of Knut," and that fine Norwegian dad pronounces his name kah-NOOT.
Here, everyone leaves off the K.
Can I add a stabilizer instead of pasteurizing?
If that's your preference, sure.
How would you make the chocolate extract using the Crio Bru you mentioned?
Soak it in vodka or everclear for a couple months.
@@CitySteadingBrews The same 6 tbsp? and add everything to the wine?
I do not have a recipe to be made that way.
So you guys have turned me on to 71B. I used it for the first time to make a simple mead ( 3.75 pounds of honey, water to a gallon [about 3 qts] and 1/4 tps of yeast nutrients). The OG was 1.123.
Does 71B tend to start quickly? Every other yeast I've used has taken 3-4ish hours, this brew started within the hours after pitching.
Depends on temp more than yeast from my experience. Most of ours start pretty quickly.
That's a lot of honey... I normally try to do 3 or less.
Finally! The cherry cordial wine I've been repeatedly hassling you two lovely people about for over a year!
I can't wait to make my own batch. ❤
Hope you enjoy!
Hi again gang! I have 2 questions that are somewhat related to this video. 1) Your auto-syphon, have you had an issue with the rubber(?) valve at the bottom of the piston being 'sticky' in the tube (cylinder)? I don't mean sticky like sugar-sticky, but rubber cleaned w soap n water (and the alcohol from brews) causing the rubber to stick and even tearing against the mostly dry cylinder. If so, can they be replaced? I haven't seen a replacement part for them... 2) I usually make 5 gallon batches of my apple cider and, as I like to sweeten them, pasteurizing this volume is a major pain. Any suggestions? Tanks heaps n buckets in advance! BTW, I am going to have to make this ch-ch wine some time using fresh Lambert cherries off my tree! Sounds scrumptious! 😋
We haven't had trouble with the siphons we get...
You can bottle then pasteurize or put in smaller vessels to pasteurize.
@@CitySteadingBrews Thanks. I'll check with the brew supply where I bought the siphon. As to my quantity-pasteurizing problem, I don't bottle, I keg. I have a 5 gal & a 2.5 gal 'Korny' keg, neither of which lend themselves to pasteurizing. Guess I'll have to figure out a method. Perhaps buying a 1-2 gallon container that'll fit my stove / double boiler and batch it out of my fermenter into my kegs. Appreciate the reply! 😁
I was thinking when you took the spgr of the juice "I wouldn't trust that and add some sugar"...seems I was right to be suspicious. I would definitely add some fermentable sugar. Probably honey, even though that still wouldn't count as "mead', just for some complexity. A bottle of that amazing Montana cherry juice too!
I really don't think the ABV is accurate in this case. I'm guessing a few percent lower. Could I be wrong? Absolutely. I don't have a mass spectrometer to break down the molecular content....call it a hunch? lol
I would suggest just using pickle weights...and I've used marbles a bunch. The pickle weights are just more convenient.
The lees in that was crazy tho.
Erm... I've checked this juice on many occasions and it's really that high. Most juices range from 1.050-1.060, so it's not much of a stretch. If you saw in the video, I made a mistake in my math and added half as much sugar as intended, but... that has nothing to do with the juice. Not sure I really understand your comment I guess... 👀
@@CitySteadingBrews Oh, I just mean with an OG that high on straight juice, it seems like the probability of non-fermentables is significant!
Minutia aside, if it came out a 10, does it actually matter? Probably not. Perhaps you might have got an 11...maybe. But who cares?
If you had to use vanilla extract instead of the vanilla bean, how much would you recommend in 1 gallon?
I would add a tsp at a time til I liked it.
Thank you!
out of curiosity what would you have fortified with?
I wouldn't being perfectly honest.
well wait how do i add vanilla flavor to something then?
Either a vanilla bean or extract.
So... I'm wondering why you wouldn't just use your glass fermentation weights (in a small brew bag) to reduce headspace instead of buying marbles?
You can if you prefer, but careful dropping them in.