I have no plans to make wine or beer or mead - EVER - but I watch all your videos. The new scoring system is definitely an improvement on the improvement on the previous one!
I agree the pitcher is a priceless must have for anyone who wants to get serious with home brewing. Yes it seems a little pricey, but it is totally worth it. This thing is SO well engineered. Short of the ability to make wine in a TARDIS, this is the thing you need.
I bought one of those pitchers and its by FAR the best pitcher ive ever purchase. I would absolutely buy another. Awesome video as always, thanks Brian and Derica!
Hi from merry old England. Thank you so much for the time and effort you put into your videos, they are always educational and entertaining. I'm trying my first traditional mead, inspired by you both. God bless.
My wife and I just moved to Florida, on the drive I had a playlist of my favorite videos of you guys and listened to you guys most of the way from Arizona! I cannot WAIT to start brewing in my new house and am secretly hoping to run into you guys at a random publics! Fingers crossed! Haha thank you guys so much for all you have taught the community and for just bein you! Stay Shiny guys!
I never tried a Moscato wine until I was in Italy. It is definitely one of my favorites. Yes, the pitcher ❤ is well worth the investment. It has cured my "chronic spillitis!" 😊
Love the videos, always informative, best how to videos on youtube. You always make sure every detail is covered in an easy to understand way. and love the smiles and grins when you have to do a lot of tasting lmao ;P
I'm so glad to see you using a plastic fermenter. I use them occasionally for brews when all glass is busy, but kinda frown on them for whatever reason. Now i feel better :)
Love the pitcher. I was initially hesitant because of the price, but you forget about the money. If you buy cheap tools, they bother you every time you use them. Nice ones you love them every time you use them. Love the channel, thank you!
I purchased a 6 glln German Riesling kit about a month ago. I am making a 2 gallon batch of it first. The initial gravity was less than what it should have been in the instructions so I added Honey to bring up the Gravity 20 points. I racked on the 4th of July, It has a great taste.
Love your videos. Keep it up!. I just made some lemongrass Mead. Based on your recipes. The only thing I did differently was I replaced the water with lemongrass tea. I grow the lemongrass myself and just steep it in hot water. It was amazing!. Second favorite Mead ever! To get it more lemony I would add some zest of lemon.
I love my pitcher!!! Hubby actually bought one himself for iced tea, hoping it would make for less mess. Kidlets struggle with a full pitcher. I can't wait to us it when i make wine in a TARDIS.
Ok, I'm really digging that fermenter. Light weight, space saving, AND has a handle! I'd like to make this, but use my white grape juice instead of water to fill it up. Just need to find the grapes! Thanks guys❤
The “but” was quite hilarious. Way more funny then smiling and laughing like the child I am then with a mouth full of hot coffee like I did lol gunna be one of those days 😅
Thanks Brian for mentioning that you guys had never used sparkloid to clear with. For when I wrote you the first time about my problem I'd ran into buzzing strawberries with my immersion stick blender. I'd too had never used sparkaloid and thought I'd mention it that was what I was going to use to clear the 'mistake' with. For I was in the thinking that the micronised fossils would help bond to the pectin and also clear it at the same time. Guess what? It worked... It didn't pick up all of the pectin. I'm guessing about 2/3's of t it though. I don't rack all of the time for I use glass 2 gallon drink dispenser v essels with a spikot near the bottom that saves a lot of timeracking and/or bottling... So I "Spikotted" it into another vessel of the same and mad another batch without buzzing it. .. After the first ferment of that one I combined the two into 1 large batch. Back sweetened it with some clove honey and now am letting it all clear on it's own. has turned out pretty good for a mistake lol! I'm also the same guy that asked you what to do for a hydrometer for I have low vision, I really don't care what the #'s are or the ACV. As long as it doesn't smell funky or like vinegar i'm good with that. 1 glass will put my head to a pillow with no problem hehehe... Thanks for everything, you guys are the best!
GET THE PITCHER!! Legit IS the best pitcher EVER!! I use mine for all sorts of applications so much so I bought a 2nd one for just brewing wines! That’s how good they are! They even sell smaller volume ones as well!
Make wine in the tardis with the raised edge pitcher! I do own that (bought through you guys btw thanks!) And can confirm while it seems like a little thing the raised numbers make a significant difference
Great video as always, very informative. Muscato is my wife's favorite... guess what's on the list. I also used your video to make strawberry wine for our 4th party, themed 1776 (so homemade was the way to go), and it was a big enough hit I'll have to make it again if I want any more. Thank you for all you do...
Whenever I've seen "Moscato" wine, I always remember my grandfather making muscadine wine. I know they aren't at all the same thing, but memory is a tricky thing some times. Now I think I need to get a hold of some muscadines from back home and make some wine.
Stop in at a store that sells tons of different jellies and preserves. You should be able to find some Muscadine jelly there. My granny used to make a lot of Muscadine jelly. It's still my favorite.
I would love to make wine in my incredible pitcher with a handle and raised letter, but I'll settle to make wine in a tardis. Haha - I really do love my pitcher though. A must for any brewer!!
Appriciate your videos and get a ton of ideas and information of use in my own Brewing. Love the fact you try brews from different countries, like Kilju from my home country Finland. Now i have a challenge for you to make Retsina, a pine wine from Greeece. :)
i did my frist fermentation a few days a go, i let it sit only for 3 days, coz i don't have the right fermenter, but, it tasted great, besides litle to no alchool :D and now i know i can do it, i will by some proper gear to do a few things :D
I added the new fermenter to my shopping cart for my next order. I won't use it right away as I've had really good luck making wine in a tardis, so I'll just continue doing it that way. It eliminates the need for a blow off tube.
Even though you mistakenly said glycerin instead of gelatin a few times, a touch of glycerin might have actually worked when you were back sweetening and calling it out as a little flat. Nice find at the store with those grapes!
I have a hack for the de-graping😅. Pull the stem with grapes connected through a cooling rack. Put a bowl down on the counter, then while holding the rack in your one hand, which is the right hand for Brian (he's left handed), and then insert the bottom of stem that was connected to the vine through the bottom side of the rack with the other hand. Let go of the rack and let the rack rest on your hand holding the grapes. Then grab the stem on top of the rack with the hand that was holding the rack and isn't holding the grapes, and pull through. All of the grapes will fall into the bowl and the stem will be clean. Sorry I tried to be the most descriptive and least confusing.
Have you and Derica ever considered the "Norpro 1951 - The Original Sauce master" found on Amazon? For making wine I added "The Original Berry Screen" to use with grapes, cherries, blackberries, and so on. I made my Blackberry Mead, with everything you two have taught me, and it removed the seeds and left just enough of the skins for the tannins. The left overs can then be placed in a small brew bag and placed in primary, if desired, then easily removed later to get every last bit of goodness. So much easier to rack because the skins fall quickly in with the lees. Just a thought, but I do not use fresh berry fruit for fermenting without it. Perfect for making jam too.
Love the pitcher! The pouring spot is fabulous! The raised numbers on the outside are so easy to read. Question, I’ve noticed that you haven’t been using FermaidO recently. If I missed the video of why, I apologize. Just wondering (not criticizing).
I just got one of those fermenters delivered today. I need to put a POLICE BOX logo on it because this thing must be a TARDIS! I used your favorite pitcher with the raised numbers to measure it out and yeah 5L fits in there. Cherry Cheesecake Mead will probably be the first thing I brew in it.
I got my pitcher and hellz bellz that thing is great. It takes most of the guesswork out of bottling. It's also rather sturdy so I don't have to be concerned about any deformation while pouring. My biggest problem is keeping my husband from using it for something else. I might have to get him his own.
I like the new fermenter. Two quick questions. The tap is not included. Is there some kind of opening where the tap would go or is it just a solid jug and if a tap is desired then a hole would be required to install the tap? Is the grommet diameter compatible with the other airlocks that we typically use?
In reference to a brew bag, I wonder if you put 3 or 4 weights in first and tied the bag to minimize headroom? If the bag can’t inflate since it is tied just above the fruit it can’t generate lift by inflating the bag. In order to lift 4 glass weights it would need to have about a quart of displaced liquid. Being tied at the fruit would not leave room to hold a quart of gas.
Wow, those gloves. I'm writing down the instructions for using Sparkalloid: "Add water then heat the mixture to ... the temperature .... of the sun!!!" Either that or after the video you become the Wichita Lineman !!!
If you cook its easier to brew as season to taste and sweeten to taste makes sense. Yea, when ya are doing a lot of brewing, notes and a checklist are your best friend.
Hey! Question. Hopefully an experienced brewer can help me out. So I want to make a braggot the poor man’s way (with premade beer). I’m using wildflower honey and modelo beer. First of all, will this work? Second of all, When I make my must and take a gravity reading, will my reading take into account the alcohol in the beer? Or will it just read the sugars in the honey. If so will I just have to add the ABV of the beer to the ABV of the honey? Thank you!!
There's a mess of numbers to deal with. Also, it may not work well. Better to just do this: ruclips.net/video/PLIOCchu93k/видео.htmlsi=ggj4gRqFRRGqaxRE
Okay, so first of all, I love you guys. I have done several of your brews, and have had largely desirable outcomes. I have a few questions: (1) my mulberry wine came out tasting a little watery at completion. Original specific gravity was around 1.110 and ended at .992, so I know the ABV is in the desired range, but it still tastes a little thin/watered down. I am wondering if there is something that I can do to give it a bit more substance/enhanced flavor before bottling. (2) What should I do to properly cure used wood to avoid contaminating future brews if I want to reuse wood. Thanks, in advance!
I made some wine late last year, it tasted amazing but I have 1 bottle left and it has a thick white film on top. This also happened to the second batch I still have in the fermentor right now. Best guess, what could it be? Actually smells good.
Hello... What range should the ABV be for Tea Wine? Do I wait until the final reading gets to o reading before bottling or just take the last recorded reading when fermentation is complete? Thanks
Am I the only one who noticed at 15:14 the OG was 1060, but then at 17:44 when Brian does his calculation for current ABV he uses 1080 rather than the 1060 they actually measured?? I'm still watching in case he corrected this later in the video. Edit: Wasn't ever corrected. Not that there's an issue, but they're off by 3% ABV based on the wrong OG Brian wrote down on his handy-dandy paper. Cheers!
Video topic: Fix too sweet wine. I purchased some sweet kosher wine for passover but got way too much. I don't like sweet wine so what I did was mix with grape juice and re-fermented down to dry. Oak helped too.
Good morning!!! My wife and I picked 40 pounds of wild Mustang Grapes a couple days ago. We removed the stems and vacuum sealed them in 3 pound packages and put them in the freezer. We’re not sure how we should proceed. Would you do multiple smaller batches, or one large batch?
That's totally your call. We tend to make small batches due to space limitations, we make 50 or so batches a year, and we simply don't drink that much. But, if you're making one a year, or you like the wine you make, there's nothing wrong with larger batches.
Our house, and house beside it, were built by brothers, of Greek birth. Both houses had wine making cellars, with several large barrels. I don't know where the grapes came from, or where or how the juice was extracted. I only ever saw the long-past equipment and spaces. These days, we'd use plastic or stainless steel, but they had wooden barrels. Now, plastic, food-grade barrels are a reasonable price. I use some 13 litre cube barrels from restaurants that once has soy sauce, and some 'box store' pails, with holes for grommets and air locks. Then, I drop the resulting wine/cider into "chateau cardboard"* cask bladders. (*The term in Australia for cardboard box wine with plastic bladders inside. Work the bladder's closure off and siphon off until nearly full. Put on the closure, squeeze the bladder while opening the closure until you see the fluid, close and watch for the bladder tightening with extra gas from late fermentation.)
Im making a concord grape juice wine .I decided to add table grapes after the juice had completely fermented and its been about a day since i added them and the airlock activity looks the same as before as if it were just degassing and not fermenting is something wrong?
Depending on what your original fermentation did and how much sugars it had, it may not ferment more. It could also take more than a day to ferment again.
@Drod7 are you trying to ferment the grapes? Normally you add fruit in that way just for more flavor. Without readings it's hard to say if it will ferment more at all or not.
@@CitySteadingBrews I just harvested a bunch from my garden yesterday! I grow them every year. (they are super easy to grow, organic too!) I’d be happy to overnight some to you if you ever wanted to try it out. :)
Thank you. I have to tell you an interesting thing. When you sweeten the wine after the end of fermentation, the hydrometer cannot correctly measure the sweetness and density of sugar in the wine. Because from the scientific point of view, the alcohol present in the wine liquid causes the density of water to be disturbed, and as a result, the hydrometer cannot show the correct number, so the number 1.006 will be equal to 1.015 or close to it.
@@CitySteadingBrews I meant that the sweetness of the wine cannot be measured with a hydrometer after the fermentation is over. Wishing you happiness and success
The fact y'all put out one of these a week is kind of insane. Loving the videos!
We do this for a living 😀
I use that pitcher for homemade liqueur making. It’s brilliant. I never spill even when pouring into wine-bottles.
I have no plans to make wine or beer or mead - EVER - but I watch all your videos. The new scoring system is definitely an improvement on the improvement on the previous one!
Lol, thanks!
I agree the pitcher is a priceless must have for anyone who wants to get serious with home brewing. Yes it seems a little pricey, but it is totally worth it. This thing is SO well engineered. Short of the ability to make wine in a TARDIS, this is the thing you need.
I bought one of those pitchers and its by FAR the best pitcher ive ever purchase. I would absolutely buy another.
Awesome video as always, thanks Brian and Derica!
You are welcome. Thanks for watching 👍
Hi from merry old England. Thank you so much for the time and effort you put into your videos, they are always educational and entertaining.
I'm trying my first traditional mead, inspired by you both.
God bless.
Enjoy! Welcome aboard.
My wife and I just moved to Florida, on the drive I had a playlist of my favorite videos of you guys and listened to you guys most of the way from Arizona! I cannot WAIT to start brewing in my new house and am secretly hoping to run into you guys at a random publics! Fingers crossed! Haha thank you guys so much for all you have taught the community and for just bein you! Stay Shiny guys!
Where in Fl?
@@CitySteadingBrews We are in Ruskin, Fl!
I never tried a Moscato wine until I was in Italy. It is definitely one of my favorites.
Yes, the pitcher ❤ is well worth the investment. It has cured my "chronic spillitis!" 😊
Love the videos, always informative, best how to videos on youtube. You always make sure every detail is covered in an easy to understand way. and love the smiles and grins when you have to do a lot of tasting lmao ;P
Glad you like them!
This pitcher is amazing!!!!!
Bought the pitcher last year and I absolutely love it. Helps in many aspects of home brewing. Thank you for suggesting it.
I'm so glad to see you using a plastic fermenter. I use them occasionally for brews when all glass is busy, but kinda frown on them for whatever reason. Now i feel better :)
I made a muscat pyment last year. It is quite literally not only my favorite wine I've ever made, but hands down my favorite wine overall.
Awesome!
I love my raised letter pitcher! It is involved in so many things in my life now.
Love the pitcher. I was initially hesitant because of the price, but you forget about the money. If you buy cheap tools, they bother you every time you use them. Nice ones you love them every time you use them.
Love the channel, thank you!
Very true. We've had a few cheap pitchers, and probably paid more for all of them than the one good one!
I purchased a 6 glln German Riesling kit about a month ago. I am making a 2 gallon batch of it first. The initial gravity was less than what it should have been in the instructions so I added Honey to bring up the Gravity 20 points.
I racked on the 4th of July, It has a great taste.
The pitcher really is great! Bought mine through their recommendation, when I make small batches of brew I use this pitcher everytime!
Love your videos. Keep it up!. I just made some lemongrass Mead. Based on your recipes. The only thing I did differently was I replaced the water with lemongrass tea. I grow the lemongrass myself and just steep it in hot water. It was amazing!. Second favorite Mead ever! To get it more lemony I would add some zest of lemon.
I’ve been using sparkloid for years and it’s my preferred way. Especially with 5-6gal batches.
Love that pitcher...it is great.
Great looking fermenter and yes I hate to admit it I have the pitcher and it’s awesome
I love my pitcher that I got from this channel!!
I love my pitcher!!! Hubby actually bought one himself for iced tea, hoping it would make for less mess. Kidlets struggle with a full pitcher. I can't wait to us it when i make wine in a TARDIS.
Ok, I'm really digging that fermenter. Light weight, space saving, AND has a handle!
I'd like to make this, but use my white grape juice instead of water to fill it up.
Just need to find the grapes!
Thanks guys❤
That would alter the sg, so plan accordingly.
@@CitySteadingBrews that was definitely part of the plan
The “but” was quite hilarious. Way more funny then smiling and laughing like the child I am then with a mouth full of hot coffee like I did lol gunna be one of those days 😅
Oops! Sorry!
Thanks Brian for mentioning that you guys had never used sparkloid to clear with. For when I wrote you the first time about my problem I'd ran into buzzing strawberries with my immersion stick blender. I'd too had never used sparkaloid and thought I'd mention it that was what I was going to use to clear the 'mistake' with. For I was in the thinking that the micronised fossils would help bond to the pectin and also clear it at the same time.
Guess what? It worked... It didn't pick up all of the pectin. I'm guessing about 2/3's of t it though. I don't rack all of the time for I use glass 2 gallon drink dispenser v essels with a spikot near the bottom that saves a lot of timeracking and/or bottling... So I "Spikotted" it into another vessel of the same and mad another batch without buzzing it. ..
After the first ferment of that one I combined the two into 1 large batch. Back sweetened it with some clove honey and now am letting it all clear on it's own. has turned out pretty good for a mistake lol! I'm also the same guy that asked you what to do for a hydrometer for I have low vision, I really don't care what the #'s are or the ACV. As long as it doesn't smell funky or like vinegar i'm good with that. 1 glass will put my head to a pillow with no problem hehehe... Thanks for everything, you guys are the best!
GET THE PITCHER!! Legit IS the best pitcher EVER!! I use mine for all sorts of applications so much so I bought a 2nd one for just brewing wines! That’s how good they are! They even sell smaller volume ones as well!
Lol
The pitcher is amazing. Makes all the things easier. Also found a Pyrex that's similar. No more wasting...🎉
The pitcher is awesome. I got one shortly after you showed it in a video.
Make wine in the tardis with the raised edge pitcher! I do own that (bought through you guys btw thanks!) And can confirm while it seems like a little thing the raised numbers make a significant difference
Here in Rochester we are able to get cotton candy grapes and will try this recipe and see how it comes out 🙏🏻👍🏻 great job 👏🏻👏🏻👏🏻👏🏻☘️
It really is the best pitcher ever.
Great video as always, very informative. Muscato is my wife's favorite... guess what's on the list.
I also used your video to make strawberry wine for our 4th party, themed 1776 (so homemade was the way to go), and it was a big enough hit I'll have to make it again if I want any more. Thank you for all you do...
Happy to help!
That pitcher is awesome!!!!
That new fermenter is like Mary Poppins purse lol😂
LOL
Lmao 😂
Another excellent video once again you guys did a great job. Keep up the good work. Have a great week.
Lucky you found those grapes! Very well done guys
Thanks!
Whenever I've seen "Moscato" wine, I always remember my grandfather making muscadine wine. I know they aren't at all the same thing, but memory is a tricky thing some times. Now I think I need to get a hold of some muscadines from back home and make some wine.
Yup, I used to get them confused too!
Stop in at a store that sells tons of different jellies and preserves. You should be able to find some Muscadine jelly there. My granny used to make a lot of Muscadine jelly. It's still my favorite.
I love that you make wine in a Tardis... so unique in the brewing community - i
Glad you enjoy it!
I do not have the exact same pitcher. But I do have one very similar: 5 litre and graduated (printed and raised). And yes, it's awesome.
I would love to make wine in my incredible pitcher with a handle and raised letter, but I'll settle to make wine in a tardis. Haha - I really do love my pitcher though. A must for any brewer!!
Nice! I was worried without the use of Pectic Enzymes, glad to see everything turnt out beautifully. ✌🏽😎👍🏽
It's not always needed.
moscato is my fave type of wine so I was especially thrilled to see this video, can't wait to get a chance to try this recipe out :D ty again!
Cool! Hope you like it!
Appriciate your videos and get a ton of ideas and information of use in my own Brewing. Love the fact you try brews from different countries, like Kilju from my home country Finland. Now i have a challenge for you to make Retsina, a pine wine from Greeece. :)
It's a spaddle. It works and it's fun. Pour some sugar in it and use the spaddle.
got the pitcher, its awesome for 1 gal batches. waiting on my spaddle
It really is!
Every vineyard in Australia foot stomps some batches especially one off low volume juice usually reds as you need the skins.
Yup, some places in the world still do it.
i did my frist fermentation a few days a go, i let it sit only for 3 days, coz i don't have the right fermenter, but, it tasted great, besides litle to no alchool :D and now i know i can do it, i will by some proper gear to do a few things
:D
I added the new fermenter to my shopping cart for my next order. I won't use it right away as I've had really good luck making wine in a tardis, so I'll just continue doing it that way. It eliminates the need for a blow off tube.
Love the pitcher - both sizes!
I have the pitcher and it is frigen great!
Fun scoring system. I only write in green so Cheers 😉
Even though you mistakenly said glycerin instead of gelatin a few times, a touch of glycerin might have actually worked when you were back sweetening and calling it out as a little flat. Nice find at the store with those grapes!
I have a hack for the de-graping😅. Pull the stem with grapes connected through a cooling rack. Put a bowl down on the counter, then while holding the rack in your one hand, which is the right hand for Brian (he's left handed), and then insert the bottom of stem that was connected to the vine through the bottom side of the rack with the other hand. Let go of the rack and let the rack rest on your hand holding the grapes. Then grab the stem on top of the rack with the hand that was holding the rack and isn't holding the grapes, and pull through. All of the grapes will fall into the bowl and the stem will be clean. Sorry I tried to be the most descriptive and least confusing.
Love the Pitcher!!!
Have you and Derica ever considered the "Norpro 1951 - The Original Sauce master" found on Amazon? For making wine I added "The Original Berry Screen" to use with grapes, cherries, blackberries, and so on. I made my Blackberry Mead, with everything you two have taught me, and it removed the seeds and left just enough of the skins for the tannins. The left overs can then be placed in a small brew bag and placed in primary, if desired, then easily removed later to get every last bit of goodness. So much easier to rack because the skins fall quickly in with the lees. Just a thought, but I do not use fresh berry fruit for fermenting without it. Perfect for making jam too.
You can. We actually wanted the skins though.
I understand, however, you might be surprised with the results. Thanks for listening.
I LOVE MY PITCHER!!! ❤❤❤
I bought and love the pitcher!
Making wine in a tardis has been added to my bucket list! 😅
Lol
Love the pitcher! The pouring spot is fabulous! The raised numbers on the outside are so easy to read. Question, I’ve noticed that you haven’t been using FermaidO recently. If I missed the video of why, I apologize. Just wondering (not criticizing).
We just started going a little more simplified. We are not seeing a difference to be honest!
I just got one of those fermenters delivered today. I need to put a POLICE BOX logo on it because this thing must be a TARDIS! I used your favorite pitcher with the raised numbers to measure it out and yeah 5L fits in there. Cherry Cheesecake Mead will probably be the first thing I brew in it.
@9:34 what a lovely sound you've discovered. lol
Best pitcher there is! New fermenter is good, but really wish they'd make it with clear plastic instead so you can see better.
That would be better for sure.
Gotta try fermenting in a tardis. That pitcher is the jam, I love ho sturdy the handle is an how easy it is to see how much is in it.
😀👍
I got my pitcher and hellz bellz that thing is great. It takes most of the guesswork out of bottling. It's also rather sturdy so I don't have to be concerned about any deformation while pouring. My biggest problem is keeping my husband from using it for something else. I might have to get him his own.
That’s a damn good pitcher
Great video good job 👍 I hope you guys will do a smoked or grilled sweet potato mead or with blue agave nectar thank you for your time .
We did make agave wine: ruclips.net/video/NHZfXCykCJk/видео.htmlsi=XxCrLL-r7hc5sihY
I like the new fermenter. Two quick questions. The tap is not included. Is there some kind of opening where the tap would go or is it just a solid jug and if a tap is desired then a hole would be required to install the tap? Is the grommet diameter compatible with the other airlocks that we typically use?
You would need to cut a hole for a tap. Standard hole for airlocks with a grommet 👍
@@CitySteadingBrews Great, thanks!
Feel I need to say sorry for my math nerd husband
In reference to a brew bag, I wonder if you put 3 or 4 weights in first and tied the bag to minimize headroom? If the bag can’t inflate since it is tied just above the fruit it can’t generate lift by inflating the bag. In order to lift 4 glass weights it would need to have about a quart of displaced liquid. Being tied at the fruit would not leave room to hold a quart of gas.
Sure if you want. I just prefer not using a bag.
Wow, those gloves. I'm writing down the instructions for using Sparkalloid: "Add water then heat the mixture to ... the temperature .... of the sun!!!" Either that or after the video you become the Wichita Lineman !!!
If you cook its easier to brew as season to taste and sweeten to taste makes sense. Yea, when ya are doing a lot of brewing, notes and a checklist are your best friend.
I am using sparkelloid and I thought it was agar agar and DE. It seems to work on almost anything.
Yup, that's pretty much what I said. an alginate and DE.
Hey! Question. Hopefully an experienced brewer can help me out. So I want to make a braggot the poor man’s way (with premade beer). I’m using wildflower honey and modelo beer. First of all, will this work? Second of all, When I make my must and take a gravity reading, will my reading take into account the alcohol in the beer? Or will it just read the sugars in the honey. If so will I just have to add the ABV of the beer to the ABV of the honey? Thank you!!
There's a mess of numbers to deal with. Also, it may not work well. Better to just do this: ruclips.net/video/PLIOCchu93k/видео.htmlsi=ggj4gRqFRRGqaxRE
I have 2 of them pitchers as my wife took the first..
Making wine ins a Tardis is the best type of wine.
Okay, so first of all, I love you guys. I have done several of your brews, and have had largely desirable outcomes. I have a few questions: (1) my mulberry wine came out tasting a little watery at completion. Original specific gravity was around 1.110 and ended at .992, so I know the ABV is in the desired range, but it still tastes a little thin/watered down. I am wondering if there is something that I can do to give it a bit more substance/enhanced flavor before bottling. (2) What should I do to properly cure used wood to avoid contaminating future brews if I want to reuse wood. Thanks, in advance!
You can oak it or add tannin to improve mouthfeel. Dry the wood fully. Even in a low temp oven if need be.
Put grapes in paper bags and shake lightly until they fall off the stems.. then check for raisins
Where did buy the moscato grape ?
Whole Foods, like we said in the video 👍
I made some wine late last year, it tasted amazing but I have 1 bottle left and it has a thick white film on top. This also happened to the second batch I still have in the fermentor right now. Best guess, what could it be? Actually smells good.
Could be brettanomyces, could be kahm yeast or could be mold but I doubt it.
Hello... What range should the ABV be for Tea Wine? Do I wait until the final reading gets to o reading before bottling or just take the last recorded reading when fermentation is complete? Thanks
There is no set range. Wines can be whatever you like. As for the other questions: ruclips.net/video/2FqCLcYDlo8/видео.htmlsi=yzVw4foRFqxo_Ywg
@@CitySteadingBrews thanks for your great work!
Am I the only one who noticed at 15:14 the OG was 1060, but then at 17:44 when Brian does his calculation for current ABV he uses 1080 rather than the 1060 they actually measured??
I'm still watching in case he corrected this later in the video.
Edit: Wasn't ever corrected. Not that there's an issue, but they're off by 3% ABV based on the wrong OG Brian wrote down on his handy-dandy paper. Cheers!
Because the grapes add more sugars and they had not extracted yet. We did talk about it.
Video topic: Fix too sweet wine.
I purchased some sweet kosher wine for passover but got way too much. I don't like sweet wine so what I did was mix with grape juice and re-fermented down to dry. Oak helped too.
Dilution is all you can do really.
Damn, I need that fermenter in my life...
I didn't see it in the video, but does the new fermenter handle work when the airlock is in?
If you out the airlock on the correct side 😀👍
If had left the stems in, do you think it would have lessened the watery note?
It ma have added more tannins, but it was very very mildly watery.
Strange curiosity question since salt is a flavor enhancer do you have any opinions or insights as to what it might do to (or for) a brew?
ruclips.net/video/exwdzt9NtYY/видео.htmlsi=cnhHrxH0dJspBlSp
Hi, do I have to wash fruit or sanitise it before I put it in the jar …. Nick
I would, yes. We actually pasteurized it as shown in the video.
Just got Cotton Candy grapes from Costco , let’s see what it will taste after fermentation 🤞🏻🙏🏻☘️☘️☘️☘️☘️☘️☘️☘️
I have said pitcher but mine is different it has raised Red metallic measurements and it's a 5 litre.
Good morning!!! My wife and I picked 40 pounds of wild Mustang Grapes a couple days ago. We removed the stems and vacuum sealed them in 3 pound packages and put them in the freezer. We’re not sure how we should proceed. Would you do multiple smaller batches, or one large batch?
That's totally your call. We tend to make small batches due to space limitations, we make 50 or so batches a year, and we simply don't drink that much. But, if you're making one a year, or you like the wine you make, there's nothing wrong with larger batches.
Our house, and house beside it, were built by brothers, of Greek birth. Both houses had wine making cellars, with several large barrels. I don't know where the grapes came from, or where or how the juice was extracted. I only ever saw the long-past equipment and spaces. These days, we'd use plastic or stainless steel, but they had wooden barrels. Now, plastic, food-grade barrels are a reasonable price. I use some 13 litre cube barrels from restaurants that once has soy sauce, and some 'box store' pails, with holes for grommets and air locks. Then, I drop the resulting wine/cider into "chateau cardboard"* cask bladders. (*The term in Australia for cardboard box wine with plastic bladders inside. Work the bladder's closure off and siphon off until nearly full. Put on the closure, squeeze the bladder while opening the closure until you see the fluid, close and watch for the bladder tightening with extra gas from late fermentation.)
Where did you guys get that fermenter? I can't find one anywhere.....even at North Mountain Supply.
There's a link in the description for it.
Did you take a gravity reading ?
What is the bung size for the 5 liter fermenter? Standard size bung?
We just use the same as the gallon.
The discussion about acid "pop" made me recite d mob's " acieed"
If you make wine in a TARDIS (that is so weird for me to type!), could it be ready to drink before you make it?
Mmaybe!
I'm glad he's mashing them with his hands and not his feet
Yeah, that would be awkward on camera...
@@CitySteadingBrewsfreaky people pay good money for awkward 😂
@MrJim5280 yeah... still not doing it. 🤪
@@CitySteadingBrewsNo homage to Lucy?
Im making a concord grape juice wine .I decided to add table grapes after the juice had completely fermented and its been about a day since i added them and the airlock activity looks the same as before as if it were just degassing and not fermenting is something wrong?
Depending on what your original fermentation did and how much sugars it had, it may not ferment more. It could also take more than a day to ferment again.
@@CitySteadingBrews if it doesn't ferment more after a few days should I add more yeast? Or what should I do?
@Drod7 are you trying to ferment the grapes? Normally you add fruit in that way just for more flavor. Without readings it's hard to say if it will ferment more at all or not.
@@CitySteadingBrews I added grapes for flavor while it still extract if it doesn't ferment?
@Drod7 yup
Would you guys ever be interesting in making Ground Cherry Mead?? I’d love to get a recipe for it!!
Not sure we can get them actually. I haven't ever seen any.
@@CitySteadingBrews I just harvested a bunch from my garden yesterday! I grow them every year. (they are super easy to grow, organic too!) I’d be happy to overnight some to you if you ever wanted to try it out. :)
Thank you. I have to tell you an interesting thing. When you sweeten the wine after the end of fermentation, the hydrometer cannot correctly measure the sweetness and density of sugar in the wine.
Because from the scientific point of view, the alcohol present in the wine liquid causes the density of water to be disturbed, and as a result, the hydrometer cannot show the correct number, so the number 1.006 will be equal to 1.015 or close to it.
Sort of. But the sg is still the sg.
@@CitySteadingBrews I meant that the sweetness of the wine cannot be measured with a hydrometer after the fermentation is over. Wishing you happiness and success