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If the fans purpose is to displace hot air. Do you think it works better or worse if it's wedged under the cupboard?

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Interesting stuff mate! You used way more berries then some of the other makers I’ve watched 👍

Isn't too late to make summer fruity cider? Just kidding lol Liking that combo though! You really should tried mixed fruit with orange ;) Funky as it's rocket fuel? Woody meaning it could be from blackberries as depends if berries ripe, some sweet, some soapy, tart maybe you should add some back-sweetin. (I know you don't like things too sweet.) TecTake Steam Press sounds much more easier than just cooking all the way through order to get more juices. May get these next year.

It's good but is it cost effective?...surely cold press is cheaper in the long run?

Is tomato paste sauce code for something besides tomato

Bottom right picture on the thumbnail looks like thanos

Delicious recipe! Who knew Italian Meatball with Asian spicy kick would go well each other.

Nooo please just learn to use a stone. It is VERY easy to get acceptible results, and it just gets better every time you do it. I have weak, shaky hands and have no difficulty - there really is no good reason for these sharpening gizmos.

Potentially an issue with some of the knives is that you are changing the angle of thier origianl grind which with a relatively fine abrasive will take a long time but subsequent sharpening with the same tool should be quicker. With the shallower blades you could try sticking a couple of washers that are slightly thinner than the blade to the magnetic block to raise the blade up. Obviously from Temu this wont be the finest quality piece of kit and there is a reason why butchers use a steel hone.

temu is complete garbage

Bro doesnt know how to brush his teeth with an electric TB 😐 youre meant to place on teeth gentle pressure over the teeth and let it vibrate, youre not supposed to scrub it back and firth like a normal toothbrush, per Orals Bs instruction bro so youre not brushing your teeth effictively even though you have an expensive TB

Get a steel and learn how to use it.

In my professional opinion, none of those knives came out sharp. Cheap Japanese wet stones will get much better results and much more enjoyable process.

dilute b4 filtering, add a bit at a time of distilled water -so it doesnt go cloudy

You’re the man.

Thanks mate I saw those on temu and almost bought one.

To spend so long sharpening a few knives seems excessive to me. Shouldn't the order of play be rough on both sides and then smooth on both sides; that is the conventional way to do it - maybe something was lost in the instructions translation wise. Ex meat trade here and I have always used flat stones (diamond coated ones these days) and a smooth butcher's steel to good effect. There are some very expensive sharpening systems available but I have doubts as to whether they are worth the outlay. Each to their own though and good luck with your future sharpening!

Please don't drink anything with mold one it, it can release toxins into your brew

There are guides online on how to replace the battery when the time comes...looks pretty easy (when it's out of warranty) BTW with an electric toothbrush you're not meant to move it around via your wrist like a manual toothbrush, you should just place it at a 45 degree angle on the gum/tooth line and let the brush do the work. There are videos by dentists showing the correct technique.

Have you tried dry hopping? Just the flower (in a bag) in second fermentation. Creates the fruity and funkyness, but does not become very bitter due to the boiling.

Great Video! Hi from Newfoundland

Interesting recipe and process, but you make wine making a lot like brewing beer. I have been making wine at home for more than 30 years and I almost never use any heat to "brew" any fruit. When you cook the fruit you destroy the fresh fruit flavors, but iif that is what you prefer , that is, of course, your call. Me? I freeze the fruit for a day or two and then allow the fruit to thaw. Bingo! The ice crystals rip the cell walls and help extract the juice. I typically add pectic enzyme to help further extract the juice. The enzymes, as you note also help clarify the wine. Hops are a very interesting addition to wines. I have been experimenting with hops for some time and again, I MAKE wines and mead, but I BREW beer. For wines to which I add hops, I dry hop to extract aroma and flavor and not bitterness. Beer has both a relatively HIGH pH and a great deal of residual unfermented sugars. Wine has a far lower pH (so already bitter) and unless you back sweeten will have no residual sweetness, (your wine went to .998 whereas you can expect a beer to finish at 1.010 - 1.015) , so there is no need to find a way to balance the 'sweetness' that is not in fact there.

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You sure are patient mate, when I make something I want to drink it NOW...lol..

I got rhubarb from garden already picked, in freezer right now ready for cider I'll be to make just need to get vanilla bean so to do like Rhubarb and Custard inspired. ;) Strawberry, Rhubarb and Hops sounds amazing, Not too sweet, not too bitter nor not too tart just right! Looks hot in that color! MEOW!! One sexy sparkly baby!! Have you ever do "Backflavoring"? It could handily for brews that was too dry or lack of taste. Also sometimes it's hard to get it right when comes to ABV.

Hello Stuart! Really love the videos, you've helped get me back into homebrewing and I've got my first batch getting started this week. This cider batch however will be quite interesting and I'd love to see you cover the product in a video to see how you get on, as naturally I consider you to have a lot more expertise than myself. The product is apple powder which is used for wine making. It contains every part of the apple, seed skin and stem, so it will already contain those lovely tannins. It costs £17 on ebay and claims to create 60l of 9-11% cider which sounded good to me. The instructions say to just use still water but I've been considering using some apple concentrate in place of the still water and balancing it by reducing the raw sugar content. Perhaps you could chime in on whether or not that would add much benefit or if I should just use the apple powder as is, and of course any advice in general is more than welcome, especially if you have advice to deal with the mass of sediment I'll surely have in the brewing vessel! Great video as always and best wishes mate! 👍

When he gets out of a calculator, this must be good.

Great video - I think the longest I’ve gone in the last few years is about three days! You’ve inspired me to give it go 😉 And well done on the PHD!

Well done, and congrats on your PhD!

Certainly an entertaining and interesting video but I am a wee bit confused. You refer to trub in the bottom of your fermenter blocking the spigot, but you never brewed any grain. This is an ersatz wine, not a beer. Isn't the sediment "lees"? Then even more confusing to this sometime brewer and frequent wine maker across the pond, you boiled some hops but you are making this hopped wine in a) a clear fermenter on your window. Hopped liquids (extracted alpha acids) exposed to UV light create a skunky odor (MBT). Is this not something that would not be a problem for others making Aperol? Me? I would find some way to block the UV light (wrapping the fermenter in opaque material or making this wine so that direct light from the sun does not strike the fermenter. I see that you made this Aperol a year ago. Was it not skunky?

The two blade is for dry stuff.... coffee beans, nuts, spices etc. The four blade is for wet stuff..... pesto, garlic, basil etc.

Hope your Alcohol Free goes well mate! Would like to try this method out!

Great video. If my maths are correct, you can just multiply by 0.056 instead of multiplying and dividing. (Vol x %)×0.056 which is the same as (Vol x %) x ((8/1000)×7)

Brilliant video again, thanks. The calorie info and the maths behind it was ace. Will be adding it to my homebrew wine and cider bottles. Thanks.

That wine sounds delicious! Like Dog and Duck. ^^ I wonder what happens if you add uncooked Rhubarb in cider even with big wash? You shall do Rhubarb and Custard version expect with real rhubarb and vanilla. (Just thought of idea)

you put pectolase in hot must?

Well done Stuart really enjoy your videos

Hmmm, where to start, next time use an alcometer, you put in 4L of a wash that was 11%, no way that 2.5L is 90%, more like 30% so you put about 11% back in for the second run, try using pot still mode to keep flavour.

We have the same oven for about 4 years now, but the door doesn’t close fully anymore. Do you know how to fix this?

Stripping run should be done in pot still mode.

A dash of lee and perrins and some warm crusty bread and butter 😍 looks great stuart 👍🏻👍🏻

Sounds nice bruv!! No wonder Scotland is almost as wonderful as Ireland!

Loved watching this. My go-to for carton-juice cider is to add squeeze of fresh orange or lemon juice (for citric acid), 2 teabags (for tannins) and handful of organic non-sulphured raisins (for yeast nutrient) to go with my vigo press commercial cider yeast. You make it look so easy and explain it really well 🎉Thank you

Bury market are selling them at the moment, lovely

Has put me off buying the air still

That was very entertaining Sir. Thank you. Cheers 🍻.

Oh no, out of lager!? Sorry to hear that!! I remember seeing Crusha advert around 2000s when I was 10-11 years old! "Add Milk or we'll Crusha!" Lime lager sounds great though! aging does make things better as we expect, however if aware you I would go for more "Key Lime Pie" route or "Twister" flavour. (By adding lime skins and vanilla bean.) Also it looks red why is that? it's not bad thing. Like how Harvest Pilsner Lager Kit looks more like sticky brown sugar sauce lol Nice job!, if you want to make your brew ever clearer there's clearing agent called Bentonite it's quite handy for more hazy beers.

Hitchin Town FC, last time I was there at Top Field, the ground was very run down and at risk of being relocated out of town to develop a Tesco supermarket but the plans fell through!

Could u pls post the recipe for Tomato wash ?