Our BEST Blueberry Cider Recipe! (super easy too)
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- This is our best blueberry cider recipe. Super easy, VERY delicious. We have made many blueberry brews, and the last cider had an off smell. We can only guess it's due to the oak we used not being fully "disinfected". So... we tried a different approach, no campden tabs, and no oak. I won't spoil it for you but... this is a really good blueberry cider!
Ingredients:
4 quarts (3.785 Liters) Lakewood Organic Apple Juice: amzn.to/3rQHz7L
2 lbs (.907 kg) Frozen Wild Blueberries
2 Lemon Swaths
3 grams Fermaid O: amzn.to/3DAuDp1
1/2 Packet Safale S-04 Yeast: amzn.to/47731oV
Additions:
Back sweeten with Allulose to 1.034 gravity reading: amzn.to/3Od17KW
1 oz (28 grams) Sugar for carbonation
"Insurance" Yeast
Racking Video: • Racking Homemade Mead,...
Brewer's Friend Priming Calculator: www.brewersfri...
Bottling Video: • How to Bottle Homebrew...
Two Warrior's Meadery: www.twowarriors...
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Star San: amzn.to/3rRBQys
Little Big Mouth Bubbler: www.northernbr...
Veggie Peeler: amzn.to/3q0seks
Hydrometer Kit: amzn.to/43Iaw2F
Baster: amzn.to/3YaXlGw
pH meter: amzn.to/3OAtHqW
1 Gallon Wide Mouth Fermenter: amzn.to/3Od1Coi
Auto Siphon: amzn.to/3QeZWx1
Belgian Tasting Glasses: amzn.to/3QerLFX
Our Favorite Pitcher: amzn.to/3O8nTUa
Stirring Paddle: amzn.to/47eeH9p
Bottling Wand: amzn.to/3Qkyy0U
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i like hearing the cats. this show is so nice and calming.
Watching you two has caused me to invest about $300 to start my own brew. I adore you two. Quirky and weird ❤
I resemble that remark.
I have paused and went to Amazon app at least 4-5 times….
I love quirky and weird❤❤❤
Same actually, watching all your videos and putting the links in your vids has made me spend about $400 on things. Very thankful for the help you guys provide and the new hobby!
ha. they did the same thing to me. my blueberry wive is bubbling away.
Just want to say you both rock.. there are many people who make wine vids but never go over the why and how's Like the two of you do. You explain every step and show the failures (few and far between) which is why you are my go to on wine, ciders, and meads.
Thanks a lot for everything you do and all the work that goes on off the camera.
Shane A
Chelsea, Maine
Thank you, Shane! We truly appreciate the kind words and appreciation.
thanks for your service brian.....i was in the 101st Airborne from 1979-1991...air assault soldier!!!!!!!
Happy happy, joy joy! Happy happy, joy joy!
You coveteth my ice cream bar!
Absolutely love you two! I've started on my first project because of watching you. A apple/pear/raspberry cider to start! Why also raspberry? That was the condition my fiancee set for me starting this hobby 😂 going to go a little nuts pretty soon and buy at least 4 more fermenting bottles because I looooooooove mead!
It’s always good to keep significant others happy!
Last fall I made a straight apple cider using Safcider AC-4 for primary fermentation, but it was 3 months later (racked 3x, including off one cold crash) I had none left to add for carbonation, and used a Champagne yeast- Red Star Premier Cuvee because that's what I had on hand. I was very pleased with the results. Crisp, fruity, and with great carbonation. You've inspired me to try an apple/blueberry using frozen wild berries. I had tried once before using a blueberry concentrate, and It was not optimal.
Awesome video, lots of great information as well as fun and humor! I don't mind the cats if they appear, and y'all having fun is so infectious! Made me smile and laugh with you. Love love blueberry, it's in my top 3 favorite (mango, blueberry, watermelon) fruits so this recipe is wonderful.
Happy to hear it!
I appreciate the pH reading. Info on acidity is hard to find, and having a value paired with a result is super helpful.
For 1 gallon batches I have a mini keg that fits in fridge and I can pressure it up as much as I want and serve it directly from the mini keg while it sits on the fridge shelf. I know that doesn't complete the video cider bottling video but for your own drinking of the brew you can actually unbottle and put in keg and drink from the mini and no one has to know. 🙂
I did a cherry (20%) cider each week for 1 year to learn brewing ciders..... now I'm using hops in my cider.
I don't even drink. Why did I watch this entire video, after watching the entire other blueberry cider video? Cause you two are neat and funny. And you make it sound so good that I almost wish I did drink.
Lol, thanks :)
Just went to Maiden Rock cidery and orchard and had their Crabby cider. It's made from 100% mixed crabapple juice off their trees. As a cider hound seeker, I thought 8t was the best pure apple cider I've ever drank. They somehow got the essence of those apples to shine through. Bad thing was that they hadn't bottled any yet, so it was just an in-person experience. You all are getting me close to try my own, especially with that choco pomegranate wine. Yum!
this has come at a perfect time.... i have 4 meads on the go and got 1 bucket free, sooooo Cider it is :D
Awesome!
Juicing apples yourself tastes so much better than store bought in my opinion. I'm including concentrate.
Done several different tests over 3 years.
Fuji apples produce the best Cyser I've personally had.
I don't doubt it. Fuji... heh, my favorite apple!
I haven’t made a brew in almost two years… I just love listening to the commentary. KEEP IT UP!
To me the cats add that home love feeling...
Love your blueberry recipe!!!! I"m all in making ciders my friends! Thank you.
Looks lovely!! For me, where I live, we have lots of fruit growers and beautiful produce in season, so I pick or buy fresh blueberries (and other fruit) and freeze them for brewing, and I freeze fresh pressed cider when I can for this purpose also. I never use Campden tablets anymore - I am still bitter about the gorgeous colour of my strawberry-rhubarb wine that was totally RUINED (bleached out) by adding Campden a few years back lol. I would rather take my chances with yeasty-beasties than do that again. My latest strawberry/blueberry/rhubarb wine is a nice dark red-pink colour and should age nicely!
Very interesting learning Thank you very much !!! Good luck !!!
Watching you two always brings a smile to my face. Thank you for doing what you do, I have a LOT of backlog to catchup on, and I intend to get through it. First ever batch of mead has been racked, second batch will be underway in the next week, all thanks to your teachings and advice
Happy to help!
I've only used Mangrove Jack's Cider Yeast M02 yeast for making the ciders I've done. It was recommended by our local home brew store. So far, I really like the results over the last 3 years of cider. I'd love your opinion on it! 😁 I just made a batch of cider with Transparent apples and Lambert cherries out of my yard. Holy crap! Did it work fast and furious! 5 days of the air lock burping every 1-3 seconds until my SG was 1.001. Rack, back-sweeten and pasteurized at about 6% ABV. I'll let you know next summer out of the keg & keezer. The packet states: "A high ester-producing cider strain imparting wonderful flavor depth, reveling the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders." From the back of the pack: Attenuation (95-100%) Flocculation very high (5/5) alcohol tolerance 17.5% (out of Auckland NZ packed in the UK). BTW, I still want to make a huckleberry cider... Someday!
I have yet to use M02, but we did use M05.
I recently got into brewing my own mead and cider, I love how to the point you guys are and how informative you are in every one of your videos. You guys have really helped me learn the craft and essentially held my hand through the scary parts like racking and gravity readings. Would you guys consider making any videos on brewing beers like lagers and ales? I'd like to try my hand at those.
We have many beer videos!
did you edit out a snorting laugh? You two make me happy. I made a blueberry mead based on yours and it turned out great, I'll try this one next.
Maybe? Thought it was a cough.
Derica's Ren and Stimpy Robin Höerk reference made my day.
I think I may do this recipe next! I love blueberry cider! 💙
Super vidéo ! Being a french retired in Belhaven NC, after doing apple cider with some Friends at Sainte Mère Église in Normandie for over 10 years, it IS better to taste any ciders (like beers!) Not too COLD, and you may have more fizz and carbonation, don't change 😂
Just rewatching this because I'm going to make it soon. If you run into an shortage of Kirkland Apple Juice again, Amazon sells Happy Belly Apple Cider which also has no additives or acids and is a good price compared to Knudsen or Lakewood.
Oh wow, thanks. Good to know!
Awesome video. I’m still learning. Btw now I know what those clear bottles are called 🎉🎉🎉
Nice Christopher Walken impression! Wow!
Heh, that wasn’t even a good one!
I've truly enjoyed watching and learning from you over the last year and a half. Including adding to my vocabulary with derica created words. The only problem is that when I view other channels I have difficulty biting my tongue. I recently watched someone make a wine from table grapes, water, various spices, bread yeast, and enough sugar to choke a horse. They go on to say that it is ready to drink after 3 days and that it is 10% abv and ready to bottle. All without using a hydrometer, mind you. O.M.G. After getting a hold of myself, I sometimes give a brief explanation of why the information is not entirely safe and or accurate, and then direct them to your channel in the hopes of clearing things up and saving them from themselves. Oh yeah, great video. Highly recommend using frozen wild blueberries. Took my wines to another level in regards of flavor and color.
Yeah… a clear understanding of fundamentals is important! Thanks for sticking with us :)
Hahahaha!!!! "I HAD A BAD EXPERIENCE!" Such a great movie... Thank you for that. I love it when I get your references :D
I'm thinking it would be almost as good without carbonation. This looks really good.
Great inspiration! Thanks for all you guys do!
Thanks for watching :)
Been binge watching your videos for a few months, just now decided to drop about $250 on some brewing gear :D very excited to get into home brewing. Thank you both for the content!
Welcome!
I like the new carbonation method. Thanks for the video guys 😊
Hey there i started homebrewing the same time as you , i discovered your videos and have watched them weekly ever since, as a Brit and a big cider fan, dissapointed to see another failed carbonation attempt, my own opinion obviously,,
My rule of thumb that has never let me down once in 5 years, 10g of sugar per litre of must, for a Us gallon i would go 40g, try it once, if i am wrong i will eat humble pie,
Keep the videos coming, one of the highlights of my week
A bit more sugar might not hurt. 40 g vs the 28 we used should be fine. Our channel started 5 or so years ago but we started years before that. Just simple stuff.
You are both an inspiration, always pushing boundries, i have recently done an appel cyser methaglin that
I am going to fortify it with apple jack daniels for a tasty Xmas drink
I live in the Shetland islands in the uk, check us out on google
Sending love from one of your most remote fans ❤
Definitely going to try this recipe! Though in my case, I think skipping the carbonation steps and just using a soda stream to carbonate when we serve individual pours would be easier.
Great video, and thanks for using the PH meter. That helps me!
It seems to work better when you shake a few yeasties into the bottles individually
Just found your channel and watched both videos on Blueberry Cider. I loved your videos! I found them to be not only informative but also very entertaining! I suspect that the Brett funk you were getting from your first brew was most likely due to the oak addition. Whenever I have used oak, especially "used" oak, I like to sanitize it by boiling(which I suspect you did) and then adding it after fermentation instead of at the beginning so there is less "food" and a decent alcohol level to suppress any yeast or bacterial growth. Just a thought. Anyway, keep up the good work!!
I haven't tried blueberry cider yet. I am going to try I think.
Just an idea for you, i have seen where soda is carbonated with dry ice. You could use a "pressure cooker" like what grandma used to use for canning or cooking the roast. Pour in the Mead and put some dry ice in and close it up tight then wait for an hour then bottle. if it doesn't work as much as you want, add more dry ice. (i am referencing making root beer at home method {i.e. the flavor it gives} ) This method would be interesting to see if it actually worked.
The second you take off the lid you lose the carbonation.
Found your channel a week or two ago and I'm loving every video I watch, you guys are lot more genuine and real than a lot of other TH-camrs and I really appreciate that! Stupid question maybe and I'm sure its been answered before but is this something I could do in a store bought apple cider jug or does it have to be done in a wide mouth jar? And if so why? What's the difference between using a wide mouth jar vs a small? Thanks for the awesome vids!!!!
You can use the jug it came in… but glass is safer. Less leeching of plastic into the cider. Wide vs small mouth really doesn’t matter unless you are adding or removing things that are larger than the opening :)
I finally opened my blackberry cider it tastes pretty good for being my first one but it has a off flavor I can't place it has a slight funk is how I would describe it. This one looks good
When I open a bottle of my homebrewed cider and find it lacking carbonation, I'll pour it into a cleaned, clear 20oz pop bottle, affix a carbonation cap and hook it up to a CO2 tank from when I kegged all my brews. A quick shake and I can salvage any drink into something bubbly. Well worth the small, initial cost.
1st time commenter...Great content btw. I constantly have something brewing at the house. I can say the only time I've ever used a campden tab was in a watermelon wine and I swear it gave it a funky smell. Tasted great but I couldn't get over the smell. Wasn't rot or eggs, just some weird funk. I've been scared to use them ever since.
Hmm… sounds familiar!
I absolutely love you guys and you Visio’s!!!! I’m new to the wine making world. I need all the help I can get from you!!! Thanks
I am going to have to try this one. Blueberry is my jam. Might I suggest watermelon for a nice summertime brew. I made a watermelon wine last year that i am currently enjoying the heck out of.
Care to share your recipe? I know watermelon can be difficult to work with. I have a 5 gallon batch going now using watermelon juice from Arizona brand and hoping it works!
I've been watching your videos and decided to jump into the hobby myself. I followed all the steps and got my first batch ready. Something I did not think about was my frozen blueberries. I see you had a bowl for yours. I did not do any prep and dumped them in the gallon jug and topped them with the juice and yeast. Is this going to be a problem? I figured I would check before letting it sit for a week. What steps are recommended for adding frozen fruit into a cider. If I missed a video explaining it please let me know. I appreciate all the hard work!
We normally thaw the fruit. It should be fine just may take longer to start up.
It was the camden. It sometimes causes the sulfides to be more present.
If so... not using them again.
Thinking I need to try this with blackberries. I like carbonating with a can of condensed apple juice and using a test plastic bottle to gauge carbonation. Refrigerate bottles once plastic bottle is tight. Never had a bomb form
Just FYI, refrigerating will not actually stop fermentation. But it's about the same amount of sugars we add since most frozen apple juices are about 30g of sugar in 10 ounces.
Fantastic video! I love watching y'all and I am excited to get started brewing myself! I know y'all've done a fruit punch wine, but have you thought about a Tiger's Blood wine? The flavor profile of Tiger's Blood is strawberry, watermelon, cherry, and sometimes coconut! Could make for an interesting wine or mead!
We could add it to the list :)
I've been binge watching so many videos... just started my first mead with your recipe of 3 lbs of honey, 1 cup of black tea, 2 oz of raisins, water and some yeast. Super hyped!!! Thanks for all the videos you guys do! I definitely want to make some cider now! Is there a way to make make fizzy cider with natural sugars?
Yes.
We show it in the cider videos :)
@CitySteadingBrews well, looks like it's time to binge some more! Lol
@CitySteadingBrews Question, Can you make wine from dehydrated fruits like frozen fruits ?
Yes. We use frozen and dried fruit all the time.
Have you ever tried racking with a brew bag or cheesecloth over the siphon when you have fruit?
Sure. We have done that but most times just being carful works well.
Does costco sanitize the berries? Or why might theirs be campden-skippable
Im wondering if i picked my own berries if it would be wise to skip the campden by freezing them before. I get that freezing can lyse the cell walls so could I always blanch then freeze if im worries about wild yeasts?
Bsc in Micro but still learning homebrew.
Freezing helps kill some things. It’s still sort of a risk, but we hated the camden tabs.
Why are you worried about wild yeast? They usually just die off from competition with the added commercial yeast.
Might be interesting to see if you can just get a wild yeast fermentation though
What about adding some extra sugar to help boost the ABV during fermentation? I’m in a bit of a quandary about making meads and distilling my own whiskey, bourbons, and brandy’s.
Coders are intended to be lower abv but sure you can. As for distilling, it's illegal in many places so be aware of that.
Thank you for your work.
My pleasure!
Ref. sanitising scissors, I just pour boiling water over the blades , never had a problem
For opening yeast packets I just don’t worry about it.
Leaving a partial bottle to ferment shouldn’t be dangerous. There are two things working against a “bottle bomb” from a partially filled bottle. The first thing is, there is less fermentable sugar within the bottle, so not as much to work through. The second thing, there is greater volume for the CO2 to take up. The only thing that you are “risking” is a bottle with less carbonation than the others.
Do you prefer the single piece airlock over the three piece? Why?
I just like how they look?
Those bubblers also have a medicine cup looking cap airlock and you put the sanitizer in the ring of the black lid, I use that for height to keep them in a cabinet.
I really don’t like the built in airlock. Far too exposed for my preferences.
Did your blueberry mead, from last year, not come out great? Or did I miss a video.
I started a blueberry cider on the 14th of July and it came out with gravity of 1.050. Within six days the airlock had stopped completely. Took a reading and it was down to 0.994. That is super crazy that we had similar results. The only difference is that because I have a tons of 71B, I used it and put my blueberries in a bag, with weights. Keep the videos coming. You two are doing awesome! 💚
The mead was great. The more recent cider tasted great but had an off smell.
Well I have to try to make this
I hope this has a one year taste test. It will be epic!
I think we put some away.
Awesome! I need to do that too instead of drinking or giving it all away! @@CitySteadingBrews
I recently finished a Brewer's Best Scottish Ale, and was left with a half bottle upon bottling. I've also heard both sides on whether or not to keep partial bottles so I decided to try it myself. The beer barely carbonated, like someone placed a can of seltzer next to it and tried really hard to will the bubbles into existence. As others have mentioned, it's likely because the increase in head space in the bottle simply caused the air to compress in the space instead of dissolving the carbon dioxide into the beer. I did also notice a slight funk in the taste, probably from oxidation. If you're dead set on bottling every last drop of a brew, I know there's a product out there that's intended for extending the shelf life of opened bottles of wine and spirits by purging the air volume in the bottle with an inert, food-safe gas (nitrogen I think), similar to those canned keyboard duster products. I think that would work well on higher-ABV brews, and anything you were ok with drinking still, but I wouldn't try it on beer. On a completely different note, have you experimented at all with using monk fruit extract as a non-fermentable backsweetener? I have a small bottle of a highly concentrated (something like 100x white sugar) liquid monk fruit sweetener, and thought it may be a good way to back sweeten without increasing the final volume
We haven't tried it yet. From some reports I heard there was an odd flavor, but we have yet to try it.
I tend to use kveik voss for my ciders. It's great since I don't have great temp control, and the orange/citrus notes tend to pair well with it, in my opinion. Just an idea for newbies if they don't have much in the way of temp control
My only issue with kveik is the price. Most new brewers are not likely to spend $10 for the yeast for one brew.
@@CitySteadingBrews that is very true. I've had pretty good luck with only pitching half a packet per 2 gallon batch, as long as I make a starter for it. Then I save the other half using your patented folding technique lol. Amazon usually has a 5 pack of the dry kveik voss for 20-25 dollars as well. Thank you for your input! Your videos helped me get into homebrew in the first place
I just got my hands on some blueberry honey. I am thinking about making a blackberry mead with it. Still new sorry if I get the terminologies wrong.
You're fine. Good luck!
New to fermenting, Like your videos, couple of dumb question; (1)whats the conversion from grams of Fermaid O to teaspoon, (2) how do sanitize the towel you use while mixing ingredients and setting various tools down.
I suggest measuring via weight since it’s a tiny amount and makes it more accurate. We don’t. Enough sanitizer gets dripped on it. Sanitize as best you can but no need to get crazy.
I have seen some talk about using the "soda stream" to carbonate beverages instead of doing a natural carbonation. Have you heard of this technique or has anyone in the community some insight into this, any information would be appreciated. Keep up the great videos and informative content. Thanks
Some say it works but others say it makes a mess. It voids the warranty and can damage the machine too.
Love the cider videos. As far as sweetening and carbonation would you be able to sweeten to taste, then pasteurize, then add the 28 grams of sugar and “insurance” yeast to get it to carbonate? Love your guys videos, I watch 2 or 3 a day.
Once you add more yeast your pasteurization doesn’t mean anything.
Blueberries are similar to bilberries. I wonder about billberry substitute in mead since I have abundance of them. It might be slighty more acidic since bilberry have lower ph then blueberry so extra honey would help.
Couldn't say as I have never had them myself.
In some of your videos when you add to the brew you use a scale; does the towel under the scale cause incorrect weights? Aren't scales supposed to be on solid surfaces, towels can be quite soft and thick.
Maybe a video experiment can be done?
It’s not that thick.
Interesting question. We experimented with our bathroom scale, and there was about a 10 pound apparent difference between carpet and tile.
I can test it I suppose. I think we would notice discrepancies in weight though.
@@CitySteadingBrews I probably using old info or just overthinking it. I know how y'all like explaining things and having exact numbers; I'd hate to think you're off by a tablespoon or ounce
Our locals Costso's (yes there are two nearby) have been out of Kirkland apple juice for about a year. You can order it through the app though and have it delivered to your door. We found that a dozen gallons is enough to get free shipping.
Thanks for the tip!
We love your guy’s videos! We just got into homebrewing cider, would you guys be able to do a video showing the calcuation for how much sugar is needed to carbonate? 🍻
There are calculators online. Generally we use 1 ounce per gallon but we are testing using 1.5. That is the range that is safe.
@@CitySteadingBrews Sounds good! Thank you so much!
At least you're not Oods! 35:23 It's good that it's not footy this time!
I picked 1.75kg of wild raspberries today (in Scotland).
By the look and smell of them there are at least 3 different varieties.
Got super lucky and found a single raspberry cane loaded with golden raspberries...
Won't be using them for wine or jam...
They are going on top of my Christmas pavlova.
Been a productive day.
If you read my previous comments you'll know I had no plans to brew anything this year...
And as such, I don't have the "proper" wine and cider making equipment.
What I do have... Is a laboratory...
This year I'll be making raspberry wine, using knowledge I learned on this channel + lab glassware.
If I do okay... Next year I'll buy some fermenting jars and demijohns...
Can I ask for a little advice?
I'll send you a picture if you like... I think you'll get a kick out of it.
Wine making in labware...
It’s what this channel is for :)
Lol, yeah. I have seen people doing that before. Very mad acientisty :)
Absolutely love your videos !! A lot of great information , my girlfriend and I are gonna be making our first brew soon . Been watching for months now and always find ourselves watching your channel ..
just curious when carbonating , in your opinion do you get better / more controllable results from natural carbonation, or pasteurization followed by using a priming sugar ?
Our first brew will be 5 gal batch of mead but gonna split it in secondary to one gallon fermenters to try some flavor variations , super excited …
Thanks for all the great information :)
You can't pasteurize then use priming sugar. It won't ferment. If you then add yeast... ANY sugar will ferment :)
@@CitySteadingBrews thank you .. not sure how I came to the conclusion I could ..
It's all good. I had that thought once too!
Was like... wait... why haven't I thought of this bef.... oh... right, that's why.... :)
I may have missed this in other videos, so I apologize if you've answered this multiple times. Once you have carbonated the cider for a couple weeks in the bomb shelter, how do you store it? Shelf, refrigerator? Also, how long does it last?
Just on a shelf. We chill before serving. Should last a year or more.
My daughter-in-law used my Little Big Mouth Bubbler to make kombucha. Is it safe to use it to make ciders, meads, and wine, or is it permanently contaminated with the kombucha mother?
Clean it really good, sanitize it fully.
great vid. I need to figure out that co2 side. I'm a carbo addict. Maybe I'll try on my skeeter pee that's in ferment right now
Thanks!
After watching your one year Ikea video, I thought it might be fun for you (Okay, for us to watch.) to make a second batch of a brew, same recipe, that's coming up for its one year tasting to compare the new vs the old.
Well… interesting idea! Thanks by the way. I suppose we can see what is coming up in a few months and remake it…
Wondering if you have tried monk fruit for sweetening. We use it in other things and find it pretty good. I may try it for a batch of cider I have going now
We have some just to try it! Haven't yet though.
Going to do this tomorrow❤ If you sweeten with cane sugar, is the gravity ready for sugar the same as allulose?
My plan is to pasteurize once it carbonates. Does pasteurization change favor?
Thanks for all you guys do❤❤❤❤
th-cam.com/video/ALR-S3oKWjQ/w-d-xo.htmlsi=VIoS6ZYL50Z_AgfB
You will need less sugar than you would allulose.
'Butt Gacteria' is my new band name.
Thank you for this! Question, If you were to try this again how much more sugar would you add to carbonate it the way you want? 1.5 ounces maybe?
Total 1.5 maybe.
I've found a vanilla bean can emphasise blueberry, a bit like your cinnamon addition did to the Vikings blood. Seems like in this brew you didn't need it but in the future or anyone watching with that issue, that is a potential solution
Hello! Love your channel! You guys got me started on making mead and it’s been fun. Quick question for you if you don’t mind.
I started my first batch of mead about 10 days ago. It’s fermenting just fine but all I did was a standard “plain” mead. I didn’t add any yeast nutrients due to me not having them yet. Now that they showed up, can I add it to the brew although I’m 10 days into fermentation?
Ten days in there’s no need. Should be close to finished.
I have property in PA where I harvest huckleberries (wild blueberries) freeze them for my trip south.. in the fall I make wine.. Do I need to use Compton tablets to start if the berries were frozen?..
Technically yes or do as we prefer... put in some water and pasteurize at 140f for 22 minutes.
I did a test yesterday to find the exact gravity points that allulose provides. If sugar gives 1.045 in a lb/gal ratio, allulose is 1.052. Just FYI.
Good to know.
It’s a lot lighter than sugar, makes sense.
I noticed that you didn't use the French Oak piece this time. Just wondering if that could have brought the funk. You said it was used before so maybe it was whatever it was in before leached out.
It may have, yup.
Old skool, pour one bottle into a plastic soda bottle, and store it with the other glass bottles, when the plastic one is hard, it's carbed
You’d think so, but it’s not that accurate. I have seen and heard from many that even when the bottle felt carbonated, there was hardly any.
Love this recipe!! Since you guys have the larger 1.4 gal. bubbler , will the recipe need changes to be made in a one gallon fermenter or is it close enough not to affect the end results too much??
You may have to scale down a little.
What can you do to increase the carbonation? More sugar? Yeast? Years ago, my son made blueberry beer. It was wonderful! Beautiful deep purple red with a pink head and the taste was to die for. Wish he would make it again, but he’s doing mead this fall. Shared your video with him.
More sugar should do it.
Hmm, from Sweden.
Spring loaded caps,
Aren’t they supposed to act like a safety valve?
Releasing that extra over pressure?
I’m not saying, just asking.
Keep up the good work!
Sort of. Takes quite a bit.
Would it be worthwhile to squeeze the lemon and add the juice (and possibly the pulp)?
If you want to. We design our recipes to work as they are shown, but you can always customize.
I recently got a refractometer and when I went looking at calculators I was surprised to find that given a hydrometer sg and a refractometer brix (taken at the same time at the end of a brew) you can get an approximate OG and ABV. I think this is a really cool way to resolve the question "how much sugar did all that fruit I put in there really contribute?" - IDK what the error range really is on this method but from testing a couple of my own brews it seems to be within a few points of OG and tenths of ABV. It seems to also work after back sweetening. Might be something to share with the community in a future video with a lot of fruit in primary or after a lot of dilution due to heavy back sweetening or "juicy" fruit in secondary - I'm sure some of your audience would like a way to get a better guess at ABV than doing a lot of math 😅
Looking for some guidance. We put the defrosted and lightly smushed up blueberries in nut milk bag to avoid mess. Day 2 at about 32 hours and not seeing Blueberry color in must. Should I let it ride or take them out of the bag, taking care to remain sanitized?
That's up to you. I don't think the bag will prevent the color though.
Ren and Stimpy!!!
What happens with using Allulose is the yeast find it like your taste buds do and since it has no nutritional value they die. The yeast that find the real sugar survive. False sugar normally requires force carbonation except with lactose for some reason. Perhaps the yeast ignore the lactose molecules.
Great work, I'm going to give this a try. Out of curiosity, what is the shelf life on this both refrigerated and left carbonated at room temp?
A couple years if bottled properly.